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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Why cook when the husband can do this!

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(All images ©LyndseyJames)

http://www.lyndsey-james.co.uk/ )

‘Why cook – when the husband can do this!!!

Back in 2003 I was an; ‘Artist-Art graduate and Art student’……BUT mainly I worked as a ‘waitress supporting my journey as perpetual art student’

I worked (as a waitress) in a trendy Cambridge Restaurant ran by the award winning South African chef Reuben Riffel (now Chef/Restauranteur of ‘Reuben’s and guest judge on Master Chef South Africa (http://reubens.co.za/) And it was here (back in 2003) that I met my husband – who was a classically trained chef – Business graduate – Economics student working as Ruben’s Sous Chef…..Whilst also supporting his own perpetual student journey.

When we left the restaurant, as a couple a few years later – And despite being equipped with two more (we have six between us!!)  Undergraduates degrees – My husband decided to stay working with food – his first love and passion! And for the last 7 years has worked within development and food production for the four big UK supermarkets.

As I have just mentioned ‘FOOD’ is my husbands first love and since meeting 10 years ago we have always flirted with the idea of ‘one day’ running our own Bistro – well equipped with experience, knowledge and gusto!…..but sadly never (as yet) necessarily equipped financially to take on such a risk……..

However we have always, also flirted with the idea of opening up a pop up Bistro ‘here today, gone tomorrow’ – (not a new concept already long established as ‘hot’ and popular with foodies and chefs; providing them an opportunity to showcase their food with complete creative control, but without the financial headache of owning a lease)

And this year we created ‘Bijou Bistro’ a local, rural ‘pop-up bistro’ that brings itself to you, providing great food in an relaxed environment, without the need for a taxi home…(any-one who lives rurally will understand the plus point of this!)

Bijou Bistro is still in its infancy but we are about hold our 3rd ‘Bijou’ in May…..and its very exciting :0)

(If you are based in a rural village in the East Midlands (Lincolnshire – Leicester-Nottinghamshire-Cambridgshire) and would like to find out more about our ‘Bijou Bistro’ pop ups  nights please contact me through my Twitter account @bkb80schild)

I’m also VERY excited to have recently had a professional photographic shoot for ‘BijouB’ shot by the very talented Product and lifestyle photographer Lyndsey James http://www.lyndsey-james.co.uk/ and thought I would share with you a ‘sneaky’ peek of a few pictures!!!!! I love them I hope you like too :0) XB – Happy Friday folks!

Bijou lj x1bijou lj x2bijou lj x3bijou lj x4bijou x first

Lyndsey James – Is a freelance photographer for businesses and creative projects.she also teaches photography, styling & marketing skills to artists, crafters, bloggers and small business owners who want to improve their own product photography & marketing. Her popular Photocraft™ workshops are held in beautiful locations throughout the UK and now online too! http://www.photocraft.org/

http://www.pinterest.com/lyndseyjames/