We have an exciting new food series for you!

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Words by Tanya Grimson
November 17th, 2015

maven46 and Dublin Cookery School have teamed up to create a series of food videos that will not only make you salivate, but are also easy to prepare and try from the comfort of your home.

All recipes are created by Chef extraordinaire and founder of Dublin Cookery School, Lynda Booth, using simple recipes and techniques that are easy to execute and simple to impress.

In the first of the series, we are looking to Morocco based on Lynda’s extensive global travels. We hope you enjoy!

Tagine of Lamb with Raisins and Almonds

Ingredients:

  • 30g unsalted butter, melted
  • 2 tbsp light olive oil
  • 300g spanish onions, chopped
  • salt
  • 3 garlic cloves, finely chopped
  • 1 tbsp freshly chopped ginger
  • 1 tsp tumeric
  • 1.3-1.6 kg lamb shoulder, cut into 3cm chunks
  • 2 whole tinned tomatoes
  • 350ml chicken, lamb, veal or vegetable stock
  • 170g raisins
  • 1 tbsp honey, or more to taste
  • 70g whole blanced almonds
  • 2 tsp sunflower oil

Cooking Instructions:
Serves 6-8

  1. Pre-heat oven 180 C, 160 C fan, 350 F, Gas 4.
  2. Heat the butter and olive oil in a casserole pot and add the chopped onions.
  3. Season with salt and cover the pot with a lid and cook for about 10 minutes over a medium heat.
  4. Remove from heat and add garlic, ginger and tumeric.
  5. Continue cooking for another few minutes and add the meat.
  6. Add the chopped tomatoes and stock, adding a little extra if necessary so as to barely cover the meat.
  7. Bring to the boil, add the lid to the pot and then transfer to the preheated oven.
  8. Cook the lamb for 45 minutes.
  9. Remove the lid and add raisins.
  10. If the meat is looking a little dry, add in some extra stock.
  11. Return the pot to the oven and continue cooking for a further 30-45 minutes, until the lamb is tender.
  12. Add the honey and mix it into the sauce.
  13. Taste and add more seasoning if required and another drizzle of honey if you would like some extra sweetness.
  14. The tagine may be cooked in advance and served the next day, but the almonds should only be added just before serving, otherwise they lose their crunch.

To Toast The Almonds

  1. Heat a frying pan.
  2. Add the sunflower oil, followed by the almonds.
  3. Toss for a few minutes, until the almonds become very lightly toasted.

Quick Couscous (can be served as a side dish)

Ingredients:

  • 450g couscous
  • 570ml salted water
  • 2 tbsp sunflower or olive oil
  • 30-55g butter, room temperature

Cooking Instructions:
Serves 6

  1. Place the couscous in a large bowl.
  2. Add half the water and leave for 10 minutes.
  3. Add the rest of the water and the oil.
  4. Rub the grains through your hands to make sure that there are no lumps and leaving for a further 10 minutes.
  5. Place in an open colander or sieve and steam over the stew or over boiling water.
  6. When the steam comes through the grain, the couscous is ready.
  7. Fork the butter into the hot couscous just before serving.
  8. Alternatively, place the swollen couscous, covered, in an oven preheated to 200 C, 180 C Fan, 400 F, Gas 6 for 10 minutes, until heated through.

About Lynda

As well as being hands-on in the day-to-day running of the school, Lynda took some time in 2013 to publish her first cookbook, ‘From Lynda’s Table’. The book was shortlisted for ‘2014 Cookbook of the Year’ (Bord Gais Energy Irish Book Awards) and the finals of the 2014 World Gourmand Cookbook Awards.

The Dublin Cookery School holds one day courses to brush up on your cooking skills, from Thai to Indian or baking. All one day classes are held on a Saturday and are open to all. For more info on upcoming classes or to book a class click here www.dublincookeryschool.ie 

Stay tuned for more from the series with Dublin Cookery School.

If you would like us to collaborate with you to create something really special, email us at hello@maven46.com