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7- Vegetable Taginechapter 2 feed the massesPhotography - Jan Baldwin  Seven is for luck, and this tagine has never failed me. It’s a riot of colour and a symphony of flavour. Practically speaking, it’s a caterer’s dream. Roast the vegetables with whole spices ‘til sweet and tender, then stir into a rich sauce. Walk away and leave it overnight to flourish…then all that’s left to do is reheat and devour. · THINK AHEAD: For best results, it really must be made 1 day ahead. Can be made up to 2 days ahead. Suitable for freezing. · SERVE WITH: Plain couscous · TOP TIP: This multiplies well--6 x the recipe will feed 60. To make plain buttered couscous, buy “instant” or “easy-cook” couscous. Place in a large bowl and stir through some salt and cubes of butter while still dry. Pour boiling water over it just to cover. Leave for about 5 minutes, or until the water is absorbed, then fluff with a fork, separating all the grains. Do not leave longer or it will clump. It is difficult to make a lot of hot couscous for a crowd, so don’t worry about serving the hot tagine over room temperature couscous, as the tagine warms it through. · SERVINGS: 8-10 Ingredients the vegetables, all trimmed and cut in chunks: 300g / 11 oz. sweet potato, peeled 300g / 11 oz. carrots, peeled 300g / 11 oz. parsnips or celeriac, peeled 1 red and 1 yellow pepper 1 large fennel 1 large red onion 2 medium courgettes 3 Tbsp. olive oil 1 Tbsp. cumin seed 1 Tbsp. fennel seed salt and pepper For the sauce: 3 Tbsp. olive oil 4 cloves chopped garlic 1 x 400g / 14 oz. tin chopped tomatoes 1 x 400g / 14 oz. tin chickpeas, drained 250ml / 9 fl. oz. / 1 cup full-bodied red wine zest and juice of an orange 2 sticks cinnamon 12 pitted prunes, halved if large to serve: harissa (hot chilli paste; optional) thick yoghurt Method Preheat oven to 220 C / 425 F / Gas 7. Place the 7 vegetables in a roasting tin and coat with olive oil, whole cumin and fennel seed, salt and pepper. Roast until soft and caramelised, about 30 minutes, stirring once or twice. Meanwhile, fry the garlic in olive oil. Add remaining ingredients and simmer until thick. Take off the heat and combine with the roasted vegetables. If you feel it is too thick, add a little water to achieve the desired consistency. Cover and leave in a cool place overnight. Reheat and serve with couscous (see top tip, above), harissa and yoghurt. |
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