Loved this dish because it was cooked in the tagine it holds all the flavours, stunning.
Suzie could you plants some broad beans if you get a chance as I think you and Ross would love this dish. Well you may need to add some chilly for your palette.
Butter the base
Fresh Peas and Broad Beans
Garlic
Tomato
Lemon wedges
Now for the magic of the spices.
1 cube saffron (now have some in the suitcase)
1 red paprika
1/2 cumin
1/4 pepper
1/4 ginger
1/2 fennel
oil
Cook 30 to 40 mins
Sprinkle with parsley serve as part of a Moroccan banquet.
So they don't peel the skin from the broad beans then - interesting.
ReplyDeleteNo Lindsay, this is traditional food nothing wasted and as it is cooked for 30 to 40 mins the skin are mostly soft but the flavour is in the skins,( we did use some older ones but if they were more new season the better) Sandy is not a fan, she is a twice pealed girl
DeleteNo worries, it's as good as done, love a fresh broad bean me.
ReplyDeleteThat looks yummy
ReplyDelete