56th PaperChef entry

Ahhhhhh. Asa from Miss Meister's mat med mera looks like she loves to set a challenge so this month's Paper Chef had a theme, as well as the 4 random ingredient. Life is fun
So what were the ingredients & theme?
Capers
Peaches
Pumpkin/Squash
Lemongrass
and the theme: Vegetarian
To say it was a diverse range of ingredients is an understatement. What to do...
I thought something a bit different was in order, so a Pumpkin Tagine was born, with Couscous & a Parsley & caper Salad (the salad is based on a Nigella recipe) would work nicely & it did!

Components:
1 400g can chickpeas, drained & rinsed
2 tbsp olive oil
1 tbsp butter
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
1 tblsp finely chopped coriander root
1 cinnamon stick
1/4 tsp dried chilli flakes
400g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in quarters
4 yellow squash, quartered
8 cherry tomatoes
1/2 red capsicum, peeled & sliced
1/2 a preserved lemon, chopped
1/2 cup frozen peas
1/2 cup vegetable stock
water

Couscous:
100g couscous
3 large dried peaches, chopped
20g slivered pistachio
125ml water or vegetable stock
1 stalk leomongrass
20g butter

Parsley Salad
1 bunch curly leaf parsley
2 tbls capers, soaked & well rinsed
1/2 spanish onion
olive oil
lemon juice

1/2 cup yogurt
1/2 cup coriander leaves

Process:
Tagine:
In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden.
Add the spices, cook for a couple of minutes, then add the chickpeas, pumpkin, potatoes, tomatoes, stock & just enough water to cover.
Season with salt and simmer gently until the potatoes are almost soft.
Add the squash and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).
Couscous:
Place the stock or water into a saucepan over a low heat.
bruise the lemongrass stalk & place into the liquid & bring to a low simmer.
Simmer for 5 min to allow the lemongrass to infuse the liquid.
Remove the lemongrass & add the butter & allow to melt.
Remove from the heat & add the couscous & cover.
Leave for 10min.
Add the diced dried peaches & pistachio, & fluff with a fork.
Salad:
Finely slice the onion & soak to remove some of the harshness.
Remove any large stalks from the parsley & roughly run a knife though it.
drain the onion & capers & toss with the parsley.
Drizzle with oil & lemon juice
To Serve:
Sprinkle tagine with coriander & serve with yogurt on the side.
The flavours of each individual dish meld together nicely.

Paper Chef #43

As soon as I had read this month's ingredients for the Paper Chef (number 43!) i knew what I was going to make. A sweet spicy couscous. But Paul suggested a Tagine! Actually his idea was better so I went with it.
The ingredients selected by Silejeng of Javaholic were: couscous, fresh chilies, rosemary and her selection of peaches.
A Tagine is a slow cooked, North African dish that is braised at a low temperature. From what I have read there is no set guidelines as to what goes into a Tagine.
But they all do contain a mixture of herbs and spices that produce a very aromatic & tasty dish.
I decided to use pork even though its not a "traditional" North African meat, as it goes well with peaches, chili & other herbs & spices.
I've used dried peaches as fresh peaches aren't available (apparently its winter in Melbourne therefore the wrong season for stone fruits) and that dried fruit hold their shape better & release a more concentrated flavour to the dish.
Ive also used a combination of both fresh & dried Chili in the dish, Dried for the kick & fresh for the subtle flavour.
Couscous is another north African staple, I think of couscous as a "filler" to which you add the flavours and textures you want.
In this instance I've added dried peach, dried mint & pistachio nuts. Its all about the flavour & texture.

Pork Tangine with Peaches
Ingredients
For the Tagine
500g pork neck, cubed
1 small red chili, seeded & finely sliced
1/2 red capsicum, peeled & cut into strips
1/2 onion, cut into wedges
1 clove garlic, cut into quarters
6 cherry tomatoes, peeled
6 dried peaches roughly diced
1/4 tsp dried chili
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground ginger
salt to season
1/4 cup red wine
1/4 cup stock
1/4 cup water
1 sprig Rosemary
Coriander

For the Couscous
100g couscous
100ml stock
1 tbls oil
1/2 tsp dried mint
10g pistachio slivers
1 dried peaches, finely diced
1 tbls butter

Method:
Pre-heat the oven to 160c
Place the pork, onion chili, capsicum, garlic & peaches into a lidded oven proof dish.
Sprinkle all the dried spices over
Toss the ingredients to coat them in the spices
Add the tomatoes, rosemary & liquids
Cover and put into the oven for about 2 hrs

When the tagine is almost done, start the couscous.
Bring the stock & oil to the boil in a lidded sauce pan & remove from the heat.
Add the couscous stirring until it start to thicken & cover.for 10 minutes
Add the butter & fluff with a fork & then add the remaining ingredients & toss.
Sprinkle the coriander over the tagine and serve.