The beaver is a proud and noble animal
Notes from a bemused canuck
Last weekend, Katy and I were watching an episode of the Hairy Bikers on the Beeb and they had really, really! good looking recipes that we said we just had to try. So we did.
We made medfouna and lamb kefta tagine (though without the tagine bit).
In a word, NUMMAY!
Kefta tagine
Original recipe by Simon King and David Myers
from The Hairy Bikers
For the meatballs
500g minced lamb
1 onion, very finely chopped
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp chilli powder
1 tsp paprika
small handful coriander leaves, finely chopped
small handful flatleaf parsley, finely chopped
1 free-range egg yolk (to bind)
salt and freshly ground black pepper
For the tagine
2 tbsp olive oil
1 small onion, finely chopped
2 tbsp tomato pur
1 x 400g can chopped tomatoes, drained
2 tsp clear honey
200g frozen peas
2-4 free-range eggs
handful parsley, chopped, for garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the meatballs, place the meat, onion, spices, fresh herbs and egg yolk into a large bowl. Season with salt and freshly ground black pepper and mix well. Knead with your hands to form a smooth paste. Roll into walnut-sized balls and set aside.
3. For the stew, in a tagine or heavy-bottomed lidded casserole heat the olive oil, add the onion and sweat until translucent.
4. Add the meatballs and cook until lightly browned on all sides. Combine the tomato purwith the canned tomatoes and add this to the tagine along with the honey. Cover and simmer for ten minutes.
5. Add the peas to the tagine or casserole and stir. Carefully break the eggs onto the top of the stew. Place the tagine or casserole into the oven and bake until the eggs are cooked to your liking, approximately ten minutes.
6. Garnish with chopped parsley and serve with couscous.
Medfouna
Adapted from the original recipe by Simon King and David Myers
from The Hairy Bikers
For the dough
1 sachet dried yeast
175ml lukewarm water
250g plain flour, plus extra for dusting
1/2 tsp salt
egg wash, for brushing
poppy seeds, for sprinkling
For the filling
1 onion, finely chopped
1/2 large stick celery, finely chopped
2 tbsp thyme, leaves picked and chopped
4 tbsp flatleaf parsley, chopped
1 tsp ground coriander
500g fillet steak, finely chopped
salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the dough, add the yeast to the warm water and mix to dissolve.
3. Mix the flour and salt in a bowl. Add the yeast and water mixture to the flour and mix to form a dough.
4. On a floured work surface, knead the dough for ten minutes.
5. Divide the dough into two equal pieces and place in bowls. Cover the bowls with a tea towel or cling film and leave to rise in a warm place for 30 minutes, or until the dough has doubled in size.
6. Meanwhile, for the filling, place the onion, celery, thyme, parsley, coriander and meat into a bowl. Season with salt and freshly ground black pepper and mix well.
7. To make the medfouna, once the dough has risen, roll out both portions into large rounds the size of a dinner plate.
8. Place one of the dough rounds on a baking tray. Place the filling on top and spread evenly, leaving a 2cm edge. Brush the edge with a little water. Place the second dough round on top and press the edges gently together to seal the bread.
9. Brush the top with some egg wash and sprinkle lightly with poppy seeds.
10. Transfer to the oven and bake for 20-25 minutes, or until golden-brown. Serve.