Fish Tagine with Raisins and Honey

Ingredients

1/3 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon powdered saffron
1/2 teaspoon salt
1-1/2 pounds firm white fish fillets, such as sea bass, flounder, cod, ling, monkfish, grouper
1 large mild red onion finely diced
1/4 teaspoon black pepper
1/4 cup honey
1/4 cup wine vinegar
3/4 cup raisins, soaked and drained
2 tablespoons finely chopped fresh parsley

Method

  1. Combine 5 tablespoons of oil, cumin, 1/2 teaspoon of cinnamon, cayenne pepper, saffron, and salt in a small bowl. Rub into the fish fillets on both sides. Place on a plate, cover, and chill in the refrigerator for 2 hours for the flavors to penetrate.
  2. Heat the remaining 1 tablespoon of oil in a large frying pan over medium heat and sear the fish on both sides until lightly colored. Remove immediately and set aside.
  3. Add the diced onion to the pan and saute until softened, about 5 minutes.
  4. Stir in the black pepper, remaining 1/2 teaspoon of cinnamon, honey, vinegar, raisins, and parsley.
  5. Turn the heat down to low and simmer for 10 minutes.
  6. Return the fish to the pan, spoon some sauce over the top, cover, and simmer for 5 minutes, basting occasionally with sauce.
  7. Serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking

Moroccan Chicken Couscous

Ingredients

8 bone-in, skinless chicken thighs (about 2-1/2 pounds)
3 carrots, cut into 1-1/2-inch chunks
3 onions, thinly sliced
1 (14.5-ounce) can whole tomatoes, drained
1 (1S.5-ounce) can chickpeas, drained and rinsed
1-3/4 cups reduced-sodium chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon chili powder
coarse salt and fresh ground pepper
2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
Couscous, for serving

Method

  1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), combine the chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, the ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
  2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes.
  3. Add the zucchini, and cook until the chicken is cooked through, yet still tender, about 15 minutes more.
  4. Divide the couscous evenly among 4 bowls.
  5. Spoon the chicken, vegetables, and broth on top. Serve immediately.

Makes 4 servings.

Source: Great Food Fast

Mediterranean Vegetable Stew with Stockfish Dumplings

Ingredients

Vegetable Stew
1 red and 1 yellow pepper
5 oz fennel bulb
4 oz carrots
3-1/2 oz celery
1 red onion
3-1/2 oz green courgettes
2-1/2 oz peas (fresh or frozen)
10 cherry tomatoes
1 clove garlic
2 tbsp olive oil
1 red chili
2 tbsp finely chopped herbs (parsley, chives, tarragon)
Approx. 32-48 fl oz vegetable or fish stock
salt and pepper as desired

Stockfish Dumplings

8 oz soaked stockfish (dried cod) without skin or bones
5-6-1/2 fl oz cream
1 egg
4 tsp sherry
1/2 tsp lemon juice
dash of tabasco

Dumpling Cooking Liquid

salted water
2 sprigs thyme
champagne or white wine vinegar

Method

  1. To make the vegetable stew, quarter the peppers and remove the stalks, seeds and white inner membranes.
  2. Trim the fennel and celery, peel the carrots and onions and cut the ends off the courgettes. Cut all the vegetables into approximately 1-1/2 inch strips.
  3. Halve the tomatoes.
  4. Peel and slice the garlic and fry in olive oil. Set aside.
  5. Remove the stalk from the chili and cut the chili into rings, removing the seeds in the process. Put all the vegetables (except the peas, courgettes and tomatoes) into a large pan with the stock and cook until soft.
  6. Add the peas and courgettes 5 minutes, and the tomatoes and chili 2 minutes before the end of the cooking time. Add the garlic and the oil it was fried in, salt, pepper and herbs.
  7. To make the stockfish dumplings, dice the fish and chop roughly in a food processor. Chill the cream and fish separately in the freezing compartment, then puree the fish, at the same time gradually adding the ice-cold cream and the egg, to produce a glossy, compact mixture.
  8. Strain through a fine sieve. Important: stand the bowl containing the dumpling mixture in a bowl of cold water throughout. Season to taste with lemon juice, tabasco and sherry. Shape into dumplings using two spoons and cook very gently in the cooking liquid for 10-12 minutes.
  9. Ladle the stew onto plates and add the stockfish dumplings.

Makes 4 servings.

Source: Mediterranean Cuisine

Fried Bread with Tomatoes, Basil and Parmesan Shavings

Ingredients

1 ciabatta loaf
Butter
Olive oil
1 finely chopped garlic clove
5 ripe tomatoes
1 bunch fresh basil
1-1/2 oz (50g) grated parmesan
salt as desired
pepper as desired
sugar

Method

  1. Slice the bread.
  2. Heat the butter in a frying pan and fry the bread until golden brown. Cool on absorbent paper.
  3. Heat the olive oil in the same frying pan. Add the garlic, then add the chopped tomatoes. Heat until the tomato cooks down to a confit (with the consistency of jam) and season with salt, pepper and sugar.
  4. Add fresh basil and finally stir in the parmesan.
  5. Spread on the fried bread while still warm. Top with parmesan shavings before serving.

Makes 4 servings.

Source: Mediterranean Cuisine

Tiramisu

Ingredients

3/4 cup espresso
8 tsp cognac
4 egg yolks
2-1/2 oz sugar
1 vanilla pod
16 oz mascarpone
5 oz sponge fingers
Cocoa powder for dusting

Method

  1. Mix the espresso with the cognac.
  2. Beat the egg yolks and sugar until thick and creamy.
  3. Slit open the vanilla pod and scrape the seeds into the egg mixture. Stir in the mascarpone, a spoonful at a time.
  4. Line a square dish with half of the sponge fingers and sprinkle with half of the espresso.
  5. Spread half of the mascarpone on top, then add the rest of the sponge fingers, sprinkle with the rest of the espresso and cover with the remaining mascarpone cream.
  6. Cover with clingfilm and put into the refrigerator for at least 2 hours. Dust thickly with cocoa before serving.

Makes 4 servings.

Source: Mediterranean Cuisine