Crazycaver's comment when entering the kitchen was "you're not making weird marmite again, are you?!" but it actually tasted really nice and was a real change from meatballs in tomato sauce. Tagine of Spiced Kefta with Lemon and Spices (or Moroccan meatballs to you and me) 450g lamb or beef mince 1 large onion - finely chopped or grated small bunch of parsley chopped 1 tsp of ground cumin, 1 tsp ground cinnamon and pinch cayenne pepper (I cheated and used some Moroccan spice mix instead) heaped dessertspoon of butter small piece of ginger grated (or you could use tsp of dried, I suppose) 1 red chilli finely chopped juice of one lemon small bunch of coriander chopped 300ml water (a mugful if you're in the van and don't have a measuring jug!) Melt the butter in a large pan and cook the grated onion until soft. Take half out and mix with the mince in a bowl, adding the parsley and spices with some salt and pepper. Break off small pieces and using your hands (may help if they're wet) roll them into walnut-sized balls. Into the pan add the chilli and ginger to the remainder of the onions and cook for 2 mins then add the lemon juice and coriander. Pour in the water and bring to the boil. Drop in the kefta, reduce the heat and cover the pan. Poach gently for about 20 mins, turning the kefta occasionally. Take the lid off and cook uncovered for a further 10 mins to reduce the sauce slighty. Season with salt and pepper and sprinkle some more parsley or coriander on top. Serve with couscous and some bread to mop up the sauce.
Thank you! Now making a cheese and potato gratin which has about a squillion calories in it. After the failure of the soap making earlier, I hope it turns out ok... :-
Mexican eggs.... very good breakfast, especially after a heavy night!! feeds 2 to 4 people, but just double up to feed loads Ingredients, 2 onions (red preferably), chopped 1 large red pepper, chopped 2 Garlic cloves, chopped 3 tsp Ground cumin Large pinch of cayenne pepper (feel free to use less or more) 1 tin of chopped tomatoes 4 eggs lump of chedder pepper pinch of sugar Heat a large deep frying pan, and drop a good knob of butter in. Fry the onions, pepper, garlic and add cayenne pepper and cumin. Fry the mixture until soft and the onions have turned light brown. Add the tomatoes, pinch of sugar and cook until reduced a little. make 4 small wells in the mixture with a spoon and crack an egg into each well. season with salt and pepper and cover with a lid. Cook for 3 to 4 mins until the eggs are just set. Grate over cheese cover again for a few seconds until the cheese has melted. Serve as is, or on toast, bagels or what every you have to hand. Best thing is only one pan to wash up Yum
