Ads not shown when logged in
-
Automated Tracker
Taking the Beard Out of Beer - Home Sweet Home!
Visit the Taking the Beard Out of Beer site
Finally! My blog has been dequarantined by Google, thank god, and I've got a lot to catch up on, not least my adventures in the US at the ever-awesome GABF, on which I'll be doing a separate post in the next few days.
But this evening I felt I had to share a recipe that I have seriously enjoyed eating this evening and was super-tasty despite being really pretty darn healthy! The beer match I would suggest for the below would be something like a Vienna-style lager or even a crystal wheat or Belgian-style but nothing too dark and heavy or, conversely, very bitter as there is some very subtle and pretty spice notes in the dish that I feel would be overwhelmed
So, here goes my Oxymoronic One Pot Wonder (or slightly bastardised tagine recipe if you like!)
Serves 4 (with quite a good bit of bulgur wheat and veg left over for salads)
![](http://1.bp.blogspot.com/-iqQVPs-H0AQ/TouB27TksiI/AAAAAAAAATY/FBHpm-n4D5g/s320/photo.JPG) |
Sorry picture isn't great, I was hungry! |
Toasted spice mix:
Half a cinnamon stick
3 tbsp Ras-el-Hanout (Moroccan spice mix)
2tbsp cumin seeds
1tbsp coriander seeds
1/2tsp chilli flakes
Dressing & Sprinkly Bits!
Finely chopped mint leaves
Two garlic cloves
Salt
Lime - juice & rind (juice of two if it's not very juicy)
Half an inch ginger very finely grated
Small pot of natural yoghurt
Pomegranate seeds
Pomegranate molasses
Main ingredients:
8 x chicken thighs
1 x medium butternut squash chopped into inch cubes
1 x large aubergine chopped into inch cubes
4 x large garlic cloves smashed
1 x onion finely chopped
1tsp harissa
600gms bulgur wheat
Ready-to-eat prunes & dried apricots
Chai tea bags (optional to replace with a spiced Winter Ale, porter or mild)
1 x tin of chickpeas
1tbsp Harissa (or a slightly smokey not super-hot chilli paste)
1x bottle spicy ginger beer
Small splash of groundnut oil
Seasoning
- Soak your dried fruit *childish snigger* in the chai tea or one of the mentioned beers
- Pop a dry pan on the hob to heat up
- Whilst it's doing that, pop salt & garlic in a pestle & mortar and pulp
- Add lime rind & juice + mint leaves & ginger - leave to macerate
- By now pan should be nice and hot, add spices from spice mix list, turn heat down and toast spices carefully, don't burn and then set aside
- Heat a large pot or hob-friendly tagine (I can't recommend Emile Henry highly enough)
- Add oil and quickly brown chicken thighs, add half the toasted spices, then add onions and cook until they go translucent then add aubergines & butternut squash for four or five minutes, then the chickpeas and then add garlic, some seasoning & harissa
- A minute after the garlic is added deglaze with a bit of water before adding any beer you're using
- Add the bulgur wheat and stir everything together carefully, keep an eye on the liquid levels every five minutes, it's not an exact science
- Whilst it's cooking add your mushed garlic, mint, lime etc. into your natural yoghurt
- To serve: test for seasoning then pile into bowls, drizzle over yoghurt and a bit of pomegranate molasses and sprinkle with some more chopped mint and pomegranate seeds - serve!
![](https://blogger.googleusercontent.com/tracker/7870641958407671573-3651110154225235874?l=girlsguidetobeer.blogspot.com)
More...
Similar Threads
-
By Blog Tracker in forum Blog Tracker
Replies: 0
Last Post: 30-03-2011, 12:23
-
By Blog Tracker in forum Blog Tracker
Replies: 0
Last Post: 21-03-2011, 11:35
-
By Blog Tracker in forum Blog Tracker
Replies: 0
Last Post: 14-01-2011, 16:40
-
By Blog Tracker in forum Blog Tracker
Replies: 0
Last Post: 28-05-2010, 20:07
-
By Blog Tracker in forum Blog Tracker
Replies: 0
Last Post: 10-03-2010, 19:06
Posting Permissions
- You may not post new threads
- You may not post replies
- You may not post attachments
- You may not edit your posts
-
Forum Rules