La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Monday, October 19, 2015

Vegetable Tagine



Ingredients




  • 2 tbsp olive oil
  • 1 onion, peeled and roughly chopped
  • 2 carrots, peeled and chopped into large-ish pieces
  • 1 parsnip, peeled and chopped into large-ish pieces
  • 2 small sweet potatoes, peeled and you know what to do
  • 2 cm piece of ginger, peeled and finely chopped or grated
  • 1 garlic clove, grated
  • 3 shavings of lemon zest
  • 1/2 chilli, strength to taste, sliced, seeds removed or not
  • 1 tsp cumin seeds
  • 1 tsp Ras el hanout spice mix
  • 3 cardamom pods, squashed
  • 1 tin of peeled tomatoes, roughly chopped up
  • 1/2 red pepper, chopped
  • 1 tsp cinnamon
  • seasoning (salt and pepper to taste)
  • a squirt of harissa if you have it and like it hot, baby
  • a sprinkle of the omnipresent coriander leaves
Method
  • Heat olive oil in a pan, add the first 12 ingredients. I am so sorry that I cook from scratch, scratch, scratch.
  • Sautee on a low heat for 5 minutes. 
  • Add a splash of water and cover with lid. Don't burn it. Add more water if needed.
  • Let it simmer for another 5 minutes. Then add the tomatoes and half a tin of water.
  • 15 minutes, covered with lid.
  • Add the red pepper and the cinnamon and cook for a further 5 minutes.
  • Season and add a squirt of harissa if you like.
  • Serve with plain couscous and sprinkle with green angel confetti aka coriander leaves.


Thanks for looking in.
Patricia xxx...x

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