Dish - Everyday Dish - - Contents -

I’ve served this won­der­fully aro­matic tagine with hot cous­cous, cooked green beans and thick plain yo­ghurt with harissa. Wedges of roast pump­kin or ku­mara and a bowl of red onion and tomato salad would also be de­li­cious.

They won’t be fully cooked.

Heat 1 ta­ble­spoon of the oil in a large sauté pan and quickly brown the sausages. Re­move and place on kitchen tow­els.

Add the re­main­ing oil to the pan and cook the onion, fen­nel, car­rots, cin­na­mon sticks and le­mon zest with a good pinch of salt for 15 min­utes, stir­ring oc­ca­sion­ally.

Add all the spices and the gar­lic and stir through the veg­eta­bles, adding a splash of wa­ter if the pan is too dry.

Cook for 2 min­utes then re­turn the sausages to the pan along with the olives, chick­peas and stock. Sea­son and bring to the boil then re­duce the heat and sim­mer gen­tly for 20 min­utes.

Stir in the co­rian­der and re­served fen­nel fronds just be­fore serv­ing. Serves 4–6

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