bay

vegetable tajine with harissa

~ aplotzi ~ 2 Comments

This tajine has all the flavours of a tasty Moroccan dish.  It’s perfect for a warming supper or dinner party now it’s colder.  It has that lovely combo of savoury and sweet because it’s got delicious spices and dried apricots in it. It’s super easy as it’s all baked in the oven and needs little attention. Perfect if you are busy. I serve it with saffron couscous, garlicky yogurt (Alpro have just started doing a sugar free plain yogurt) and my Moroccan orange salad, recipe in the index, and it’s a big hit with vegetarians and non vegetarians.

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poussin

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Poussin (Cornish hens) make a great and very easy alternative to turkey on Christmas Day or Thanksgiving. Instead of cooking a turkey for hours and hours they take about 45 minutes to an hour. The meat is much more delicate and juicy than turkey, which can be dry and tough, and the bay leaves give them an amazing flavour. The ancient Romans always flavoured their meat simply with bay leaves and I can see why, it’s the perfect flavour and the meat will be subtly perfumed by the bay. Also if you are new to cooking, this recipe is far less daunting and more manageable than a turkey which requires a lot more time and attending to. I really love this recipe and it’s great with my cranberry sauce, roast potatoes, maple roasted root vegetables, brussel sprouts, red cabbage and all the trimmings.

Recipe

Ingredients:
Poussin (1 per person)
A glug of olive oil
Fresh bay leaves (a few per bird)

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