Scottish Series and Nigella's Tagine
This year I joined the crew of Hobbes
to compete in the Brewin Dolphin Scottish Series
It was a fairly windy (and rather moist) weekend and we had to work hard,
but I got the feeling that we were moving the boat pretty well -
she seemed to be sailing fast, and we made few mistakes with no disasters (!).
Definitely worth the aches and pains and we had a real blast yet still we only managed 8th
out of 13 in our class.
Sigh. Must go faster.
On Rachel's recommendation we made up one of Nigella Lawson's "Express"
recipes to freeze and take with us for one of the crew meals.
Lamb, Olive and Caramelised Onion Tagine
main meat nautical
Like all stews, this benefits from being cooked in advance, so it makes sense to cook this on a day when you've got time and reheat it when you're in more of a hurry
1kg/2lb 3oz leg of lamb, chopped into bite-sized pieces
1 garlic bulb, separated into cloves, but unpeeled
1 x 350g/12oz can pitted black olives in brine, rinsed and drained to give 150g/5oz drained weight
100g/3oz caramelised onions, from a jar
4 tbsp capers, rinsed and drained
2 tsp ground cumin
2 tsp ground ginger
1 x 75cl bottle red wine
Preheat the oven to 150°C/300°F/Gas 2
Place all of the ingredients into a lidded casserole or heavy-based ovenproof pan, pouring in the wine last and giving everything a good stir.
Bring to the boil, then clamp on the lid and transfer to the oven. Cook for two hours, or until the lamb is very tender.
The quickest, and most suitable, accompaniment would be a bowl of couscous, pale and plain or studded with a can or two of chickpeas.
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