Twitter Updates

    follow me on Twitter

    Thursday, November 15, 2007

    Lamb Tagine in Wellington

    Next stop Wellington.
    Popped into to see old friends Alan and Sue…we only gave them short notice of the impending visit. Alan was most disappointed he didn’t have time to whip up a batch of scones.
    We 'coffeed' and went on our way.

    He is now incensed he didn’t have time to cook.
    After he read the previous blogs he has declared that he makes THE Best Date Scones.
    We will see on a future trip.
    Now I am on a mission…I will have to taste more now as we go.

    Of course we needed lunch and discovered this nice little Café in Plimmerton Beach. A nostalgia Trip Dale used to live there as a teenager.
    Gayly painted…perfect for our trip

    I had a good burger with an egg on top
    Dale had Cajun Fish.

    Arrived at Barb and Terry’s
    After an afternoon of jolliment, Barb fed us hungry people with an excellent Lamb Tagine
    This is a recipe from Jo Seagar

    Have a look at her site she is one of New Zealand's most famous chefs
    Served with cous cous and a salad.
    Good end to another excellent day
    1 kilogram lean lamb (preferably cut from the shoulder and cubed into 2-3cm pieces)
    3 tablespoons oil
    1 large onion, roughly chopped
    6 cloves (2 teaspoons) of garlic crushed
    1 teaspoon cinnamon
    1 tablespoon fresh tarragon chopped or 1 teaspoon dried
    2 teaspoons ground cumin
    1&1/2 cups water or chicken stock
    1 cup freshly squeezed orange juice
    1 teaspoon grated orange rind
    15 pitted prunes (Sunsweet orange favoured prunes are particularly good with the citrus flavours of this dish)
    2 tablespoons clear liquid honey
    salt and freshly ground black pepper to taste
    1/4 cup almonds, blanched
    1/4 cup sesame seeds
    1/4 cup raisins

    To make LAMB TAGINE
    Heat oil in a large frypan.

    Add lamb, onion and garlic - stir over medium heat for 3-4 minutes then add the spices and herbs, water, orange juice and grated rind.

    Stir to mix well and pour into a large covered casserole.
    Bake for 1&1/2 hours at 160°C.

    Stir every now and then and add more water if the mixture is getting too dry.
    Season to taste with salt and freshly ground black pepper,
    add the liquid honey, prunes - cook 10 more minutes to soften prunes.
    In a small frypan, with just a tiny splash of oil, fry the almonds and sesame seeds until golden brown.
    Add the raisins, swirl the pan around to warm them then sprinkle them over the meat mixture.
    Serve with rice or couscous.

    Very easy and very tasty

    Barb has beautiful roses. There was a vase full of them in the entrance hall
    Snow White and Rose Red
    What a wonderful to greet guests
    The perfume is divine.

    We are loving this time spent with friends but I hope our livers hold out.

    I would award this establishment
    Great food, great wine, good bed, Superb company, excellent shower.

    1 comment:

    Anonymous said...

    Hi there, wasn't sure how to best contact you so I'm using the comments :)

    We have just started an exciting project: setting up a new Kiwi blog directory, called Kiwiology.

    The aim of Kiwiology is to collect and promote New Zealand blogs, blogs by Kiwis, about Kiwis and about New Zealand.

    Why? Because Kiwis are awesome!

    We are really excited to have your blog as part of Kiwiology, and if you visit the site you will find your blog already listed.

    Hopefully though, you might have 2 minutes to check:
    1. That you like your listing and it reflects the content of your blog in a way that you are happy with,
    2. That your blog URL and feed URLs are current,
    3. That we have listed your blog in an appropriate category.

    We'd love to get the low down on what you think about Kiwiology and look forward to your suggestions.

    Drop us a line if you'd like to make changes to the way your blog is listed!

    Corinne Davies

    Kiwiology - the New Zealand Blogosphere