More meatballs. I know. I need to just rename this blog to ‘Full as a meatball’ and be done with it.
I promise you, this recipe is interesting though. This is a really easy tagine to make that uses regular store cupboard ingredients. The exotic element is the cauliflower salad, which is flavoured with saffron and is a much lighter and more summery accompaniment to the tagine than the usual couscous. I also love the eggs in the tagine which add not only colour, but a rich creaminess with the yolk.
For the salad1 cauliflower, broken into small florets
1 red onion, finely chopped
small bunch flat leaf parsley
70g unsalted almonds
half tsp saffron threads
2 tbsp red wine vinegar
Mix the beef and onion in a large bowl. Season with salt. Cover and chill for at least 3 hours to let the flavours develop.
Make the dressing. Put the saffron into a small bowl and pour over 1 tbsp boiling water from a kettle and leave to stand for 5 minutes. Whisk in the oil and vinegar. Season and set aside. Stir well before using.
Roll the beef mince mixture into walnut sized balls and brown in a hot frying pan for 3 minutes. Transfer to a plate and then set aside.
Reduce the heat to medium and add most of the herbs, all of the spices, tomatoes, garlic and 125ml water. Cook, stirring occasionally for 10-12 minutes.
Meanwhile, put the cauliflower and 2 tbsp oil in a large bowl and toss well. Tip the cauliflower into a baking tray and spread out to a single layer. Roast in the oven for 15-20 min until tender or golden.
While that is baking, add the meatballs back into the tagine sauce and allow to simmer for a further 5 minutes. Crack the eggs into the pan and simmer for 3-5 mins until the whites have set but the yolks are still runny.
Tip the cauliflower salad into a bowl, pour over the dressing and toss with the onion, parsley and almonds. Serve on the side of the tagine.