Ras el hanout

Ah, what a wonderful spice mix! I bought a packet of this on a whim last time I ordered from Seasoned Pioneers. Today it helped create a quick, yet fragrant and tasty wannabe tagine.



What I used:

2 chicken breasts, cut into chunks
1 onion, cut into half moons
A few cloves garlic
1 red chili
A good handful dried apricots, chopped
Roughly 3 dl chicken stock
About 3 tsp ras el hanout
1 red pepper, chopped

Fry the onions, garlic and chili in some oil until soft, add the ras el hanout and fry for another minute or so. Then add the chicken and let it brown. Next throw in the apricots, give it a stir then pour in the stock. Bring to the boil and let it cook under a lid. Meanwhile, cook some bulgur wheat to serve. Add the chopped pepper when everything is nearly done.

Light and zesty

With the new year I always fancy lighter meals. Christmas meals are generally heavy and fatty, and although we do eat lighter meals in between Christmas and New Year's Eve, once January is here I crave stir-fries, fish and vegetables. And so today's dinner combined all of those - we made a halibut stir-fry. And it was so delicious!

HALIBUT STIR-FRY

For the marinade:
2 limes, juiced
A large pinch chili flakes
2 tbsp soy sauce
About a handful chopped coriander, leaves and stalks

4-500 g halibut filet, diced (kveite)

Marinate the fish briefly (10 minutes should do it), then gently fry in the wok.



For the stir fry:
1 bunch spring onions
250 g green beans
A bit of grated fresh ginger

Add to the wok when the fish looks nearly ready.



To serve:
2 handfuls raw cashews, quickly roasted in a dry wok
Plenty of chopped coriander

Sprinkle nuts and coriander over the top, and voila! Dinner is served in half an hour.



Halibut is so delicious, and easy to cook with. Mine fell apart today, mostly due to an eager nearly-2-year-old's attempt to help mummy. I do believe it will keep its shape in a stir-fry when not being bashed with a spatula.