You can also use a braising cut rather than prime beef fillet; just add more water and extend the cooking time to about 2 hours. However, I like the texture and the juiciness of using fresh-cooked meat served medium.
Beef tagine.Credit: WILLIAM MEPPEM
800g prime beef fillet, cut into 2cm dice
extra virgin olive oil
1 red onion, cut into 6 pieces
2 carrots, cut into 4cm pieces
1 sweet potato, peeled and cut into 4cm pieces
8 green beans
12 almonds, skin removed
sea salt
2 tbsp honey
juice of 1 lemon
8 fresh dates, pitted
1 small handful pitted black olives
1/4 preserved lemon, rind only, finely chopped
2 tbsp coriander leaves
2 tbsp flat-leaf parsley leaves
steamed couscous, to serve
Chermoula
1 red onion, roughly chopped
4 cloves garlic, roughly chopped
1 bunch coriander, roughly chopped
1 bunch flat-leaf parsley, roughly chopped
1 heaped tsp sea salt
1 tbsp ground cumin
1 tbsp ground coriander
1 1/2 tbsp chilli powder
1 tbsp ground turmeric
2 tsp sweet paprika
1 1/2 tsp ras el hanout (see Hot Tips)
3/4 cup extra virgin olive oil
juice of 1 lemon
Serves 4
To make the chermoula, place all the ingredients in a food processor, except the olive oil and lemon juice. Process for 1 minute, then slowly pour in the oil to form a thick paste. Stir through the lemon juice. Set aside 1 cup for the tagine. (Makes 2 cups; store extra chermoula under oil for 1-2 weeks in the fridge.)
Combine 2 tbsp chermoula with the beef and set aside to marinate for 1 hour.
In a tagine or a large saucepan with a tight-fitting lid, heat a little extra virgin olive oil and the rest of the reserved chermoula. Add the onion, carrot, sweet potato, beans, almonds and a little salt and sauté for 2 minutes. Add enough water to half-cover the vegetables, then add the honey and lemon juice and cover. Reduce the heat to a very gentle simmer and cook for about 30 minutes. Remove the lid and turn the ingredients carefully. Add the dates and olives. Cover the pan again and cook for a further 30 minutes or until the vegetables are tender.
Heat a frying pan until hot and add some olive oil. When smoking, add the beef (see Hot Tips) and quickly sauté to colour and seal on all sides.
Spoon the beef into the tagine and mix well. You can serve the dish in the tagine or saucepan, spooned onto a large platter or divided among plates. Just before serving, sprinkle with preserved lemon rind and fresh herbs. Serve with couscous.
HOT TIPS
I like the texture and the juiciness of using fresh-cooked meat served medium.
• Chermoula is a versatile addition to the fridge. For a great blackened and tasty piece of fish, smear a fillet with chermoula, then sear it in a pan.
• Ras el hanout is a North African spice mix. It is available at specialty food stores and spice suppliers.
250g plain flour
75g unsalted butter, cubed
pinch sea salt
90g icing sugar, sifted
4 tbsp full-cream milk, plus 55ml
2 egg yolks
1 cup heavy cream
200g dark bittersweet chocolate, cut into small pieces
1 extra-large egg, beaten
cocoa powder (optional)
Serves 8-12
To make the pastry, place the flour, butter, salt and icing sugar in a food processor and process for 20 seconds. Add 55ml milk and egg yolks and process for 30 seconds, or until a mass forms. Turn the dough out onto a lightly floured bench and knead lightly for a few moments. Flatten it on the bench and form a ball. Wrap it in plastic and place in the refrigerator for 1 hour.
Preheat the oven to 180°C, and spray a 28cm tart tin with oil spray.
Roll out the pastry on a lightly floured bench until it is 2cm wider than the tart case. Roll the pastry over your rolling pin and gently ease it into the tart case, pushing the sides in gently. Rest in the refrigerator for 30 minutes.
Line the tart case with foil, add some rice and blind bake for 20 minutes. Remove the rice and foil, brush the tart shell with egg wash and cook for 10 minutes. Remove it from the oven and increase the temperature to 200°C.
To make the filling, place the cream and 4 tbsp milk in a saucepan. Stir and bring to a boil over medium heat. Remove the saucepan from the heat, add the chocolate and stir until the chocolate is completely melted and incorporated. Strain the egg into the warm chocolate mixture, and stir until absorbed.
Pour the warm filling into the cooked tart shell and smooth it with a spatula.
Turn off the oven, and bake the tart for 20 minutes or until just set. Allow the tart to cool, then sprinkle with cocoa powder, if using. (Do not refrigerate the tart.)
HOT TIP
The chocolate tart is inspired by a recipe from French master Joël Robuchon. It is easy to make, with a great taste and texture.
SOMETHING TO DRINK
Fortified grenache
The 2008 Michel Chapoutier Banyuls ($25 for 500ml), a fortified grenache from the southern part of France, is perfect with chocolate. It handles the bitterness and bold flavours of the dessert with ease - and it's a bargain.
Source: Good Weekend
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