Hi FoodTube! Kerryann here. I'm going to show you a recipe from Jamie's book, save with
Jamie. It's called Spiced Beef Tagine. It's a delicious middle eastern inspired dish which
looks really, really posh and the best thing about it, is that it uses left over beef and
store cupboard essentials. So it's cost effective and nothing gets wasted! It serves six people
and it comes in around £1.60 per portion. Who can argue with a bargain like that?! Let's
get started! The most important part of this recipe for
me is having a really decent casserole pot with a nice tight fitting lid. What we're
going to do first is roughly chop two red onions and then two cloves of garlic and we're
going to roughly chop that as well. We've got 50grams of mixed olives. Now you can see
me struggling to get this tone out. I'm going to show you a trick that Jamie taught me.
Get the bottom of a cup or a jar and the stone will pop right out. You don't want to give
it too much of a whack otherwise you'll have like olive ping pong around the kitchen. I'm
sure the kids would love it, but me not so much because I have to clean it up. Just run
the knife through them once. We don't want them too small. Because they'll just disintegrate
and them we've got 75grams dried apricots, so the same with them. Forget about roast
beef; forget about Yorkshires, we're going rich and exotic and spicy. Let's get this
lovely casserole pan on the heat, a good lug of olive oil now it's time to get a little
bit spicy. I've got half a level teaspoon of dried chilli flakes, they'll go straight
in and two teaspoons of cumin, ground. And then we've got a heaped teaspoon of garam
masala. A little tip guys there's a special spice mix that's particularly Moroccan and
it's called Razz Al Hanout. And if you have any of that in your cupboard. Throw that in.
And it will give you a real authenticity. Right we're going to leave that to soften
now for about 15mintues. Until it get really sticky and lovely. And while that's doing.
We're going to chop up our potatoe4s, skin on. They've been washed so it's fine. So we
want to cut these into two centimetre pieces and then we're going to roughly chop two ripe
tomatoes as well. We're going to leave things quite big because it's going to be cooking
for a long time and we don't want to end up with a pot full of mush.
Now we're going to put in a normal tin of chickpeas, juice as well. So we don't have
to drain it. What these are going to do now is soak up all of those spices, all of that
juice, all of those flavours. As they start cooking they're going to start releasing them
back into the gravy so that's not only going to make it thick but also really, really tasty.
Here I have some left over roasted brisket. You can use any other cut of meat. Not a problem.
You can chop this up into bitesizey chunks, nothing fancy, nothing dramatic. We're going
top put this in the pot and give this a good old stir. It's smelling amazing. Now I'm going to crumble in a beef
stock cube. Just one and them I'm going to put in 250mls of boiling water, now that's
just under half a pint. Now that's going to make our gorgeous, gorgeous delicious gravy.
Now a great, great tip if you've got any leftover gravy, chuck that in. Now believe me that's
like gold. Liquid gold from the heavens above it's going to add the most beautiful depth
of flavour. We are literally using all of the leftovers from the roast dinner. We've
got no memory of the roast dinner but we do have this amazing spicy rich exotic meal that
will make you think of faraway lands and gorgeous waiters and beautiful beaches. I'm sure you're
there with me. Keep going, keep going. Right sot hat's boiling now. What we're going
to do is put the lid on, turn it down really low and leave that to simmer for about 20
to 25mintues. Or until the potatoes are cooked through.
Let's get started on the couscous and the salad which are great accompaniments to this
dish. Just cover the couscous with boiling water and put a plate on top and leave for
10 minutes. Now we're going to make a beautiful carrot and orange mixed salad. We're going
to go in at an angle and then go in on the other side. And you're left with a beautiful
segment of orange, not pips, not pith, just those beautiful capsules of orange juice that
are really refreshing and it looks a bit restaurant. So two carrots we're going to grate them and
now we're going to pick through some of these mint leaves. Instead of buying a bunch of
mint, every time you want to use it. Buy a plant and use it, you can use. Look at that
beautiful juice. Absolutely nothing gets wasted. We're going to have a little bit of salt and
pepper and some olive oil. Just enough to dress it. SO pretty!
Now back to the tagine. Look how it's gone all dark and thick and gorgeous. Nice pinch
of salt and nice pinch of a pepper and a nice glug of balsamic vinegar.
Now let's get a nice big serving latter because that's how we like it in my house. Family
style and that's how they do it in Morocco as well. Everyone eats from the same dish.
SO we've got our couscous. Fluff it up and season to taste. If you don't fancy couscous
you could use rice or mash potatoes instead. Kids will love it! Beautiful dark sticky tagine.
Now we're going to sprinkle it with some yoghurt, relax the spices a bit. Now our refreshing
salad on the top. There you have it my friends. Spiced beef tagine. And the best thing about
it? It was used from leftovers and store cupboard ingredients. And for £1.60 per person for
6 people you cannot get a better bargain than that. Give it a go, let me know how you get
on in the comments box below. Enjoy! And have a great time! For loads more great recipes
and money saving tips go to jamieoliver.com/savewithjamie. And for more simple, affordable family videos
on foodtube. Have a look around and subscribe to get eh latest videos when they're uploaded!.
See ya!