I have been very busy over last week helping Millie Green Stylist with her wedding decorations. It has been non stop but I have tried to cook a few recipes in between the madness, below you will find a recipe for a Spicy Lamb Tagine and a seafood paella….
Firstly find some photos of Millie Green Stylists wedding set ups;
The vintage drinks station went down a treat, a light refreshment before the ceremony. Strawberry flavoured iced water, still lemonade and cucumber & mint water served in jam jars with retro straws.
The venue…. Hotel Bates
The grand stairway which the bride walks down to the ceremony…
Ceremonial set up with chandelier and draped fabric…
The kids station…
In the evening…
For more info please take a look at Millie Green on Facebook;
and on Instagram it is @milligreen_stylist see link below….
On Saturday I made a really tasty Spicy Lamb Tagine. We have lots of figs in the garden that are ready to eat and I wanted to incorporate these into a dish. Figs go really well with rosemary and cardamon so I used these ingredients to make a tagine. I do seem to use rosemary quite often when making tagines, but I just the love the flavour it gives the dish.
Lamb was the meat of choice for this recipe; it is difficult to get hold of good Lamb here in Spain, I managed to get some lamb cutlets which I chopped into chunks leaving the bones in. This worked really well and as the pieces were small they didn’t take too much time to go tender. I would have like them to be chunkier so you can use diced lamb if you can get hold of it, or chops which are cut a little thicker.
The paste I made to marinade the lamb was inspired by chermoula. Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking used to flavour seafood or meat dishes. I took the concept of bashing the garlic with salt and adding spices and herbs to create a marinade, but I used thyme rather than coriander as again this herb is great with figs.
As the figs are fresh these are added at the end of the cooking time as you want them to keep the shape and not dissolve. I started on the hob then transferred into an oven dish then I cooked it slowly in the oven, . You can use a Tagine…..ours was not big enough 😉 Then it is topped off with a sprinkle of toasted almonds to give a bit of crunch and rosemary flowers for decoration and they taste amazing…yum!
I have made many Tagines but this one my Aunt has said she thinks is her favourite…have a go and tell me what you think ❤
Check out my recipe:
Spicy Lamb Tagine with Fresh figs and Potatoes
Time 1- 1 1/2 hours approx depending on type of Lamb meat
1 kilo Lamb meat
3 cloves garlic grated
1 tsp sea salt
1 red chilli
Handful fresh thyme leaves
2 tbsp olive oil
2 tsp ground cumin
1/2 tbsp tomato paste
Juice of 1 lemon
1 onion sliced
3 rosemary sprigs; 1 chopped finely
1 whole red chilli pricked with a knife
1 cinnamon stick
1 tbsp grated ginger
1tbsp runny honey
3 carrots sliced thickly
3 cardamon pods bashed
1/2 pint lamb stock
1 tbsp olive oil
85g blanched almonds
4/5 baby potatoes or 2 medium-sized potatoes cut into wedges, skin left on.
Rosemary flowers for decoration (optional)
Chop your lamb into chunks.
Make your marinade. Put the grated garlic and salt into a pestle and mortar and bash until it creates a paste.
Then empty into a hand blender and add in the chilli, thyme leaves, cumin, oil, tomato paste, lemon juice and blitz to create a red paste. You can do this by hand with the pestle and mortar it just takes a little more effort ;-).
Pour the marinade over the lamb and mix it well, leave for 1/2 hours, or if you have time do this the night before.
Once marinated you can start the tagine.
Set the oven to the highest temperature.
Heat the oil and butter in a deep-frying pan and add in the lamb to brown, you can do this in batches. Try and get a good colour to the lamb.
Once you have good colour place the lamb in an oven dish retaining the oil in the pan.
Add in the sliced onion, the chopped rosemary sprig and the grated ginger. Cook until the onions are soft.
Add in the cinnamon stick and the cardamons then stir and add the whole red chilli. Cook for another 2/3 minutes.
Add this to the lamb. Tuck in the other two rosemary sprigs and tuck the carrots then mix up.
Pour in the hot stock, also pour a little water into the hot frying pan to de-glaze and get all of the juices then pour this over the lamb mix.
After 20 minutes turn the heat down to 180 degrees and cook for around 45 minutes to an 1 hour minutes or until the lamb it tender.
As I used thin lamb pieces I added my potatoes after the initial first 20 minutes, if using chunkier lamb I would add it in a little later once the lamb is nearly tender.
Tuck the potatoes in making sure they’re covered with the stock. Let these cook until soft; about 25 minutes.
Once cooked remove the foil stir well and taste as it might need more seasoning then place the figs in the dish and drizzle with the honey.
Turn the heat of the oven back up to high. Cook for another 20 minutes uncovered.
This will cook the figs, reduce the sauce and give the lamb more colour. The honey adds that little bit of extra sweetness.
Whilst this is cooking dry fry the almonds until toasted.
Remove the tagine from the oven place the Rosemary flowers on the top to decorate then sprinkle with the toasted almonds.
Serve with buttery couscous.
The flavours are so tasty, a good heat of spice and warmth then the figs bring a sweetness and freshness to the dish. The lamb melts in your mouth…..YUM!! ❤
Another dish I made this weekend was seafood paella, we love paella, and after seeing someone eating it on the beach one afternoon I craved it!
After a busy day at a wedding all I could think about was eating this dish, plus it is really easy to cook and fairly quick, so we whizzed by a shop on our way home to pick up what we could….we picked up some fresh prawns and squid but had to buy frozen mussels and clams as it was all we could get our hands on, it was late and we were hungry :-). It isn’t how I would usually cook this but for speed it was great.
You add the mussels and clams in frozen and let them steam, just be careful with the amount of stock you add as the frozen seafood will give off a lot of liquid.
Quick Seafood Paella
Time 25 minutes
1 onion diced
1/2 tsp turmeric
1/2 tbsp paprika
2 cloves garlic grated
1/2 chorizo ring sliced
1 red pepper sliced
15 green beans halved
1 cup frozen peas
1 & 1/2 cups paella rice
1 1/2 pints fish/chicken stock
You can add any seafood.
I would get 2/3 large prawns person uncooked and shell on.
Prepared squid rings I used two squids sliced, was about two handfuls when sliced.
I used about 10 mussels and two handfuls of clams both frozen.
You can add anything you like and the quantity isn’t important just make sure there is enough of the seafood for each person.
In a paella dish or big frying pan add the chorizo and dry fry until browned and crispy, add some olive oil if it sticks but the chorizo should produce its own tasty oil 🙂
Remove with a slotted spoon and set aside.
Add the onions to the same pan and gently cook until soft.
Add the grated garlic, the turmeric and the paprika stir well.
Then add the rice and coat in the spices. Sprinkle in the saffron.
Cook the rice until it’s translucent.
Then pour in 1 pint of the stock. Keep the heat at low-medium.
Add the beans and red pepper and keep stirring so the rice doesn’t stick to the pan. Squeeze in the juice of 1 to 2 lemons, I love it to be lemony so I used two.
Pour in the tomatoes and cook for 5 minutes. This adds liquid.
Taste the juice and season if needed, depending on what stock you use it could be salty enough.
Once the pint of stock has reduced you can add a little more here and there, only to stop it sticking.
Try not to add too much at this point as you get liquid from the frozen mussels and clams. Add in the chorizo back to the pan and any juices.
Taste the rice if it’s nearly cooked (it should have a slight bite when cooked) then you’re ready to add the seafood. I would say the rice should be still a little under cooked when adding the frozen seafood, and the liquid nearly all reduced.
Place the squid evenly over the rice.
Then the prawns, mussels and clams.
Cover with foil and cook for another 10-15 minutes, this will steam cook the seafood and the rice should soak up the last bit of liquid.
Once cooked uncover and place lemon wedges over the top and serve ❤️
That’s all for now, I am still in the process of learning how to produce my own videos they will be coming soon…… Oh one last thing, mango season is nearly upon us!! I can’t wait to make chutney and jams, there are tons of them in my Aunts land so any ideas on recipes would be great :-)…
Have a great weekend everyone, we have another two weddings to set up so it might not be until next week that I blog again 🙂
For printable recipes please find the recipe in the recipe index on my blog. ❤ xxx