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Moroccan and Greek signaure main courses – The F Word

Archive for the ‘Tagine Recipes’ Category


Moroccan and Greek signaure main courses – The F Word

Both restaurants cook their signature main courses in the competition for The F Word best local restaurant, rest of world category. Moroccan restaurant Doukan cook king prawn and mussel tagine. Retsina cook a Greek mixed grill. Season 5 of The F Word. A bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond.

Source: YouTube

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How to make Italian Meatballs – Recipe

www.recipesbynation.com – A great tasting and simple Italian style beef meatballs recipe. Meatballs are the perfect addition for a plate of pasta with sauce, accompanied with garlic bread and a glass of red wine.

Source: YouTube

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zuza zaks weeknight dinners: lamb tagine recipe

25th of 100 easy weeknight dinner recipes: quick, simple, healthy recipes that take about 30mins from start to finish. This is an easy moroccan tagine recipe ingredients: Lamb steaks, onion, prunes, coriander, paprika, couscous

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Chicken Tagine Recipe from Planet Food Morocco

Ben O’Donoghue learns how to make Chicken Tagine at the world famous La Mamounia Hotel in Marrakech, Morocco. Watch the full episode – www.youtube.com

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BEST FISH TAGINE RECIPE – MUST TRY !!! FISH TAGINE RECIPE

www.DedeMed.com Fish Tagine Recipe a different way to prepare fish with a great Mediterranean taste. http

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Moroccan Lamb tagine recipe – Rick Stein – BBC

Rick Stein is in a Moroccan cookery school to learn how to make a delicious lamb tagine dish. Great recipe idea from BBC cookery show Rick Stein’s Mediterranean Escape. Watch more high quality videos on the new BBC Worldwide YouTube channel here: www.youtube.com

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Gregg cooking pork tangine MVI 5856

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Healthy Main Courses – Budget Meal Planning for January

Start the new year with simple budget meal planning which will save time, money and your sanity!

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Lamb and butternut squash tagine recipe (حلال)

This dish is very comforting and satisfying to make, as well as to eat. It involves little effort from you because your hob takes the strain. This allows you to relax while a fabulous dish is being created. Serves 6-8 Ready in 2 hours 5 minutes Ingredients * 800g leg of lamb, cut into 3cm pieces * 1 and a 1/2 tablespoons olive oil * 1 large onion, sliced * 2 large cloves of garlic, peeled and crushed * 1 teaspoon ground cinnamon * 1 and a 1/2 teaspoons cumin seeds * 1 teaspoon ground ginger * 2 good pinches of saffron * 410g tin chickpeas, drained * 450ml lamb stock * 400g tin plum tomatoes * 200g couscous * 30g sunflower seeds * 2 handfuls of roughly chopped coriander * A handful of roughly chopped mint * 550g butternut squash, peeled and cut into 2.5cm chunks * Salt and freshly ground black pepper Method: How to cook lamb and butternut squash tagine 1. Brown the lamb in batches in a large, deep non-stick frying pan over a high heat with a tablespoon of the oil. 2. Add a bit of water to the saucepan to deglaze the pan between frying each batch (this little liquid adds even more flavour to the final dish). Set aside. 3. Add the remaining oil to the pan and fry the onion over a medium heat for five minutes until slightly golden, stirring occasionally. 4. Add the garlic, cinnamon, cumin seeds, ginger and saffron and stir over the heat for 30 seconds to release the aromas of the spices. 5. Add the meat back into the onion with the chickpeas, stock and tomatoes. Bring to the

Source: YouTube

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Chicken Butternut Tagine Recipe

Get the Recipe: find.myrecipes.com Sweet, smoky, and salty flavors blend beautifully in this quick adaptation of a classic Moroccan dish. Prep Time: 30 minutes Yield: 4 servings (serving size: 1 1/4 cups) Preparation 1. Heat oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally. Stir in cumin and next 7 ingredients (through chicken); cook 1 minute, stirring constantly. Stir in broth, squash, olives, and dried plums; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes or until squash is tender. Garnish with parsley, if desired. Nutritional Information Calories: 309 Fat: 8.8g (sat 0.9g,mono 5.3g,poly 1.6g) Protein: 29.8g Carbohydrate: 29.7g Fiber: 5.2g Cholesterol: 66mg Iron: 2.9mg Sodium: 782mg Calcium: 90mg Cooking Light, NOVEMBER 2009 Find more great recipes: www.myrecipes.com

Source: YouTube

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