Recipes

Chicken Tagine

Ingredients

  • 1/2 tsp saffron, crushed (can be omitted)
  • 250 ml hot chicken stock
  • 3 onions, chopped
  • 1 squash or trombonchino or pumpkin or sweet potato chopped into small cubes (either will do)
  • 2-3 tbsp olive oil
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 chilli pepper for those who like it hot
  • 3 cloves garlic, sliced thinly
  • 1 small chicken, jointed or 3 to 4 chicken breasts
  • 1 tsp black peppercorns, crushed
  • 1 handfuls coriander leaves, chopped (can be omitted)
  • 1 handfuls flat leaf parsley, chopped (dried parsley can be used)
  • crusty bread, or couscous to serve

Method

1. Put the saffron in the stock to infuse.

2. Meanwhile, gently fry the onions in the olive oil until soft. Add the ginger, cumin and garlic and cubed squash and cook gently for a couple of minutes.

3. Add the chicken pieces and stir to coat with the onion and spices. Sprinkle over the crushed peppercorns. Add the saffron infused stock and bring to the boil.

4. Transfer to a casserole dish and put in the oven at 175c for 1 hour. Stir & add half the parsley and continue to simmer for another 15 minutes.

5. Stir in the chopped coriander and parsley just before serving. Serve with crusty bread or couscous.

Cooks' note: if you are using a Tagine pot to make this dish, soak it for about 3 hours before its initial use if it is unglazed. We use a covered casserole dish in the oven.

Serves 4 to 6

(Steve Hatfield)

Rhubarb and Ginger Jam

A delicious jam, very cheap to make especially if you have a free source of rhubarb. It is easy to grow (this variety provides stems February to October) coming up every year without fail. Don't be shy about asking friends and neighbours if they have any spare when you see it growing - it's surprising how much sits there unused in gardens - and you can give them a pot of the resulting jam as a thank you!

use the same weight of rhubarb as sugar, for 3 or 4 jars we used:

1 kilo rhubarb sticks

1 kilo preserving sugar (theoretically cheaper as it's not ground up fine but if you find discounted sugar go for it - it's all much the same!)

juice of 2 lemons

a thumb sized piece of fresh ginger

Layer up a bowl with rhubarb and sugar and leave to sit overnight. Next day, pour it into a pan with the lemon and ginger and bring to the boil. Turn down to simmer until the rhubarb is all mushy and the sugar mix is thickening. This is much quicker with rhubarb than many other fruit jams and it can be done in about 20 minutes. Leave to cool, remove ginger piece and then pour into jars.

SH.

Rhubarb and ginger sponge pudding recipe

A perfect Sunday lunch pudding, with gingerbread sponge on top of a layer of rhubarb.

Eat it with cream or custard.

Rhubarb and ginger sponge pudding

By Xanthe Clay

11:55AM GMT 02 Feb 2010

Serves 4-6

1lb/450g forced rhubarb, cut into 1in/2.5cm lengths

8oz/225g soft brown sugar

4oz/110g butter

2 tsp ground ginger

1 tsp ground cinnamon

2oz/60g almonds

2 eggs, lightly beaten

https://www.telegraph.co.uk/foodanddrink/recipes/7129745/Rhubarb-and-ginger-sponge-pudding-recipe.html 07/04/2018, 09D24

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2oz/60g self-raising flour

Preheat the oven to 180C/350F/gas mark 4.

Spread the rhubarb out in an ovenproof dish (one about 6x8in/15x20cm) and scatter with half the brown

sugar.

Cream the butter and the rest of the sugar until smooth and fluffy.

Beat in the spices, almonds and then eggs, one at a time.

Fold in the flour (if you are making this in a food processor then just pulse in the flour, stopping as soon as it is

amalgamated).

Spoon the mixture on top of the rhubarb, spreading it out lightly.

Bake for 50 minutes to 1 hour, until golden brown and more or less cooked through. It will still be quite gunky

in the middle, which is part of the charm. If you cook it before lunch, and let it sit for up to an hour in a warm

place before serving it, the pudding will firm up a bit more.

© Copyright of Telegraph Media Group Limited 2018

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Many thanks to Peter Barnes for this one