Mama C’s Stuffed Peppers

I’ve said it before, I can’t get enough of Middle Eastern flavours. Each bite feels like I’ve been teleported back in time to an age long ago. And in the beauty of it- these flavours are still used and cooked to this day. Recipes are handed down from generation to generation and special secrets are added along the way. The spices are just as beautiful and vibrant and the flavours never disappoint.

Here’s my own take on Stuffed Capsicums. You can always use Zucchinis or tomatoes. This is one I’ll be passing down to my children and I they no doubt will pass the recipe along to their families too.

Ingredients:

6-8 fresh Capsicums (a variety of colours looks pretty)

500g Organic Beef Mince

1 cup of Basmati and Wild Rice combined.

3 Tbsp Pine Nuts fried in a little butter

3 Tbsp Olive Pil

2 Large Onions finely chopped

4-6 Cloves of Garlic crushed

100 g Fresh Tomatoes crushed or canned (organic is best)

1 Grated Carrot

¼ tsp Tumeric

½ tsp Cumin

1 tsp Paprika

Salt and Pepper

Handful chopped fresh Coriander

Small handful chopped fresh Parsley

½ cup Chicken Broth

Tomato Broth

400g can chopped Tomatoes

2 cups of Chicken Stock (or as much as required to cover the vegetables half way up.)

Dash of Cumin

Dash of Paprika

2 cloves of Garlic crushed

Method:

Preheat oven to 185c

Cook rice according to packet instructions. Rinse. Set aside to cool

Slice the tops of the capsicums off and reserve to use later as a lid

Cut out the inner seeds and white flesh

Char around the outsides of all capsicums giving some nice black bits. (Adds a great flavour)

Heat oil in a pan

Cook onions and garlic

Once they look translucent add your spices and cook through

Add the beef and brown nicely

Season

In a bowl mix the meat mixture with the rice, stock, pine nuts and fresh herbs.

In a deep dish fill each capsicum leaving 1cm for filling to expand then place the capsicum lids on top

Combine tomato broth ingredients and mix well.

Drizzle all over the Capsicums, filling it up to half way. Add some filtered water if you need to.

Cover with foil and cook for 40-50minutes until nice and soft.

Serve with flatbread and garlic dip.

Enjoy

Jennifer X

Moroccan Lamb Tagine

I’ve been kicking myself for the past few years. I can count the amount of times I’ve cooked this dish on one hand. Don’t let that change your mind about trying this recipe. I should of cooked it A WHOLE LOT more! And I intend to. I’m not lying when I say, it’s the best lamb I have EVER tasted! It falls apart, it melts in your mouth and the flavours. My oh my! I’ve really made this dish my own. Don’t be scared to play around with it to create your own special version of this stunning recipe.

Okay, Let’s do this!!

Chemoula Paste

4 garlic cloves, chopped

1 small brown onion, chopped

1/3 cup fresh coriander leaves

1/3 cup fresh flat-leaf parsley leaves

1 tablespoon ground cumin

2 teaspoons mild paprika

1/2 teaspoon ground cinnamon

1 pinch cayenne pepper

1 tablespoon lemon juice

1 tablespoon olive oil

Tagine Ingredients

Organic Lamb shoulder (nice and large)

2 Red Onions quartered

2 Fresh quinces quartered

5 Fresh whole figs or 8 dried

Small handful of Apricots

Manuka or Raw Honey

Raw Almonds

Butter for frying

Pomegranate

Method:

Preheat oven to 150c

Blend all Chermoula ingredients in a processor. Cut small incisions all over the lamb. Smother the lamb shoulder in the paste. Allow it to marinate overnight.

Using a large Dutch Oven add a few tablespoons of olive oil.

Brown the onions and quince. Once brown transfer to a plate.

Brown the outside of the lamb all over to seal in the flavours. Place onions, quince, apricots, figs all around the lamb. Fill the oven with filtered water up to 1/3 of the way. Making sure it’s not covering your lamb.

Drizzle with honey all over.

Place in oven and cook for 1 hour.

Take out, baste the lamb in its juices. Add a little more water if it looks dry. (Mine never does, I’m sure you’re on the right track.)

Drizzle a little more honey and cook until your liking.

Take out if the over, keep covered.

Fry a handful of almonds in butter until browned.

Scatter almonds, pomegranate seeds and some parsley and corriander leaves.

Serve with flat bread, Cous Cous and dips.

Enjoy Every Bite!

Jennifer X