The sauce for this tagine can be used to make a lovely healthy vegetarian dish by using diced Quorn. To save time I make a batch of the spice mix and keep it in a screw top jar. It can be used to make a delicious soup with any leftover vegetables and a tin of tomatoes.
diced shoulder pork:
600g olive oil:
3 tbsp onion, thinly sliced:
1 cloves garlic, crushed:
3 each – cloves, cinnamon, ginger, turmeric, nutmeg, pepper, cumin, coriander, paprika, caraway seeds:
1 tsp saffron:
pinch chopped tomatoes in tomato sauce:
1 large tin Chick peas, drained:
1 large tin dates, coarsely chopped:
80g clear Honey:
4 tbsp small chilli, chopped finely & deseeded if not liked too hot:
1 handful of roughly chopped fresh coriander:
1 handfull thick cut marmalade:
1tbsp Vegetable Quinoa:
150g/6oz Selection of cooked vegetables in small dice – carrots, cooked fresh beetroot, sweet potato:
selection spring onions, finely chopped:
2 ½ orange, peeled and finely chopped:
1/2 ½ lime, juice of:
pinch freshly ground black pepper:
Moroccan Pork Tagine
Heat 1 tbsp olive oil in large ovenproof dish. Add half of the pork and gently brown, taking care not to move the meat too much until nicely browned. This helps to keep the juices in and keep the meat moist and tender. Remove the meat from the pan onto a plate.
Repeat with the second batch of meat. Putting too much meat in the pan at once means the meat cannot brown nicely. Remove the meat as before.
Heat 1 tbsp olive oil and gently sweat the onions, chilli and garlic until soft.
Mix all the spices together and add to the pan with the onion mixture and another drop of olive oil.
Fry spices off in the olive oil for a couple of minutes.
Return all of the pork to the pan adding any juices from the plate. Stir well to coat the pork with the spice mix.
Add tomatoes, chickpeas, honey, marmalade and dates. Add 175ml water - half the tin from the tomatoes is a good measure! Stir in well and bring to simmering point.
Place in moderate oven Gas 3, 170c for 45 minutes.
Rinse the quinoa in warm water. Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed.
Drain the quinoa of any excess liquid, and then return the quinoa to the pan. Add the remaining ingredients and mix well. Leave to stand to allow the flavours to be absorbed.
When you are ready to serve, reheat the quinoa gently and place in a ring on the plate. Spoon the pork into the middle and top with chopped fresh coriander.
Hi Alex, I'm really sorry I didn't get to see you and thank you in person earlier when you dropped off the printer. Your kind donation is really appreciated from us all here at Winnersh Primary- Pam on
Your technician had great difficulties getting here today? Ascot to Windsor on Race Days is an horrific drive. We left him to his labours and went outside to do some gardening. He obviously found the oven & hob too difficult to clean and gave it up. He must have carried spares in his van because he then installed new ovens, hob and extractor for us instead ! As always, thanks for your friendly super services ?you take so many worries off our shoulders.- David on
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Thank you Alex. The house looks fantastic. My wife said Kristian and Beatrix were absolutely brilliant!- James on
I just wanted to say "thank you" to Bartek who has just cleaned my oven and done an amazing job! I will definitely be recommending you guys to friends and family. Thank you very much- Natasha on
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