Spiced Butternut Tagine with Roasted Pepper and Tomato & Toasted Fennel Seed Yoghurt
This was the Vegetarian Butternut Squash Tagine we made at the Total Greek Masterclass. Personally, I would leave out the peppers and add some lamb and slow cook it til the meat is tender.
The spiced butternut squash that was fried were delicious to eat by itself. You must try this.
Delicious.
Spiced Butternut Tagine with Roasted Pepper and Tomato & Toasted Fennel Seed Yoghurt
A lovely variation to the tagine, a vegetarian version. The fried spicy butternut squash was a revelation.
Servings: 4 servings
Ingredients
For the Spice Mix
- ½ tbsp of fennel seeds
- 2 pinches of chilli flakes
- ½ tbsp of cumin seeds
- 1 tsp of coriander seeds
- 1 inch of cinnamon
- 1 tsp of ground ginger
- ½ tbsp of paprika
For the Tagine
- 1 butternut squash peeled and roughly cut into 3cm cubes
- 8 cloves garlic chopped
- 1 red onion diced
- 1 yellow pepper diced into 3 cm squares
- 1 red pepper diced into 3cm squares
- 1¾ tin of chopped tomatoes
- 100 g of dried apricots halved
- Approx 20 green olives
- 1 tin of chick peas
- Olive oil for frying
For the Fennel Seed Yoghurt
- 200 g of TOTAL Greek yoghurt
- 2 tsp of fennel seeds
- ½ tsp of smoked paprika
- 1 tbsp of coriander chopped
- 1 tsp mint chopped
For the Cauliflower Couscous
- 1 head of cauliflower
- 20 inch square of muslin
Instructions
- Dry fry, cool and grind all spices for the spice mix in the pestle and mortar.
- Dust the cubed butternut squash with a third of the spice mix and fry in batches until brown all over. At this point you are just ‘colouring’ your squash. Set aside.
- Heat a casserole and fry the garlic and red onion.
- Add the peppers.
- Add the tomatoes and bring the pot to a simmer. Cook for about 5 minutes.
- Add the dried apricots, olives and chickpeas.
- Add a little water at this point if required.
- Add the pre roasted butternut and another third of the spice mix.
- Cook on until the butternut is just cooked (about 5 min).
- Check the seasoning and add a little salt and some more spice mix if required.
Fennel Seed Yoghurt
- Toast the fennel seeds in a frying pan, cool and grind.
- Mix the yoghurt with the fennel seeds, paprika, mint & coriander and set aside.
Making the Cauliflower cous cous
- Trim cauliflower florets from the stalk.
- Whizz up the florets to a crumb in a robot coupe (or a food processor to us home cooks).
- Wrap the cauliflower couscous in the muslin and place in a colander over a pan of boiling water for approximately 5 minutes.
You can find more recipes that Paul created for the campaign using Total Greek here .
Paul Merret runs the Victoria Pub in East Sheen and you can follow him on twitter @PaulMerretChef
