Morrisons Bank Holiday Monday Middle Eastern Feast

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tom and orange copymorrisons title

Don’t you just LOVE’ a bank holiday! – especially if (like me) you decided to shun the (not so lovely) traffic jams, full of caravans and instead spend the extended weekend at home :0)

Excitingly though this bank holiday I had also been invited by Britmums to be a #morrisonsMum! (Whoop) – Celebrating their ‘I’m cheaper range’

I'M CHEAPER SMALLER

As I had already invited friends over for Sunday lunch I decided to put my £80 Morrisons vouchers towards the Lunch.

And armed with the vouchers I couldn’t wait to get to our local Morrisons and get shopping – to see what we could buy!! :0)

morrisons butcher pic

Already fond of Morrisons meat and their market street butchers – I took full advantage and opted to buy a beautiful whole shoulder of Lamb, which would later become a delicious Lamb Tagine.

morrisons veg pic

I’m also a fan of Morrisons ‘market street’ greengrocer and after a visit to this section of the supermarket (looking out for the yellow ‘I’m cheaper stickers’) the trolly heaved with fresh produce and hues of yellow, orange, red and green……….

A few more supermarket sections later I had finished my shop. I had managed to find everything I needed (and a bit more) and despite a buxom trolly including 2x bottles of Rioja and a case of Peroni happily our bill came under budget at £70!!!!!

Thrilled that we had received ‘back’ a £10 voucher – Finn (aged 7) suggested eagerly that we ‘could’ spend the left over voucher on football cards?! Ha “nice-try” we didn’t, but I did go back in store to buy some extra veg and a naughty bottle of Prosecco! (sorry kids)

morrisons shopping

tagine colours

morrisons title

After a swift unpack my husband #chef began to prep for

‘Johns Lamb Tagine’ served with Cous Cous and Garlic, herb pitta breads.

(recipes below)

Morrisons oranges red pepper chilli

morrisons veg frying x2

Chop, chop, stir

johns tagine copy

(Serves 6 people – cost per person £4.00)

Shopping list

2kg Lamb shoulder

Olive oil

3x Red peppers

3x Red Onions

4x Cloves of garlic

Half teaspoon of cinnamon

1x tsp Cumin powder

1x tsp Turmeric

1x tsp Smoked paprika

Zest of one un-waxed lemon

1x Pinch of Saffron (optional)

1x tin of god quality tomatoes

1x Tube of good quality tomato puree

750ml of Chicken stock

Fresh Mint

Flat leaf parsley

Fresh corriander

A handful of raisins – that have been steeped in hot water.

A handful of dried apricots

A handful of Whole almonds

2x whole chillies (optional)

Salt and pepper for seasoning

Method

  • Dice the Lamb in to chunky cubes, season with salt, pepper and olive oil, And in a heavy based pot brown the meat off in small batches.
Frying off the meat

Frying off the meat

  • Put the meat to one side and using the same pan (with all the pan browned juices from the meat) fry off the peppers (cut in to 2 inch chunks) the 3 chopped red onions. when the peppers and onions are softened add the;
Adding Spices

Adding Spices

Garlic, cinnamon, cumin powder, turmeric, smoked paprika and the zest of the un-waxed lemon (a waxed lemon can make the tagine taste bitter).

lemon

(If you have a waxed lemon, simply place in boiling water 1 minute before zesting)

  • Then put in the pinch of saffron and cook out the spices for a few minutes before adding a tube of tomato puree, stirring frequently.
  • Now return the lamb (and any meat juices) adding also the tin of tomatoes and chicken stock, scrapping the bottom of the pan to release any meat caramelisation.
  • Add the apricots (quartered) and the steeped raisins.
  • Then toast off a handful of whole almonds (the texture of whole almonds is better than flaked) in a pan – when cooled break them up with the end of a rolling pin.
  • To the pot then add the finely chopped mint (only a small amount as too much will overpower the tagine), finley chopped corriander and almonds. If you like your tagine hot also add some chopped fresh chilli.
In the pot

In the pot

  • Gently cook the tagine in a casserole dish with lid on at 160 degrees for 2.5hours.

The meat will be done when it is soft to eat- if it is not return it back to the oven until it is soft.

To finish add the chopped Flat leaf parsley and season to taste.

Serve with Cous Cous and Garlic, herb pitta bread.

Johns Cous Cous

We like our Cous Cous jeweled with fruit, but you can have it plain if you prefer.

Dice 1 x Red onion, and 1x Red pepper 1x clove of garlic 1x chilli

Gently fry the above with a little salt and pepper, add the 250g of cous cous and just enough chicken stock to cover ensuring the cous cous doesn’t catch on the bottom.

Add some raisins and chopped apricots, a squeeze of lemon juice and a handful of chopped parsley.

Take off the heat and stir in 75-100ml of extra virgin olive oil. Allow the cous cous to ‘rest’ by covering the pan until ready to serve. Season to taste.

Pitta Breads

For the pitta breads we like rubbing them with roasted garlic;

The easiest way is to throw in a head of garlic, rubbed with oil, salt and pepper to the oven before you begin the tagine.

roasting garlic x1

When it is done rub it on to the pitta breads and using a very hot chargril (or grill if you do not have a chargril) grill the pitta breads until they puff slightly in the middle.

Cut the pitta bread in to slices (about 3 slices) and toss with chopped parsley – EAT ENJOY :0) XXXXX

Garlic herb pitta breads

Garlic herb pitta breads

morrisons end plate pic morrisons after cook bake tray

xb

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