Come Dine with Me (4) - Chicken, Almond and Olive Tagine; Beef Brisket Stew with Winter Vegetables; Rosemary Lamb Shanks Braised in Red Wine

It's already spring in Sydney and I still have a list of winter dishes that I did not get a chance to post yet. I love to cook casserole and curry dishes during winter. These are a few of the slow-cook dishes that I indulge in during the cooler months.

Chicken, Almond and Olive Tagine Recipe
(Adapted from Daily Telegraph Taste, recipe by Sarah Hobbs)
Serves 4

This is one of Mr J's favourite chicken dishes that he often requests me to cook. The other one is Greek Style Pot Roasted Chicken. I prefer to use slivered almonds instead of the chunky whole almonds.

Ingredients

1 tbsp olive oil
4 chicken marylands
2 brown onions, cut into wedges
1 cinnamon stick
3 tsp ground cumin
1 tsp sweet paprika
1 tsp ground ginger
1/4 tsp ground turmeric
2 cardamom pods, bruised
4 cups chicken stock
2 tbsp honey
1 cup green olives
1/2 cup toasted blanched almonds (I use slivered almonds)
Coriander leaves, to serve

Method

1. Preheat oven to 160C. Heat oil in a flameproof casserole dish over high heat. Add half the chicken and cook for 2-3 minutes each side or until golden brown. Transfer to a plate. Repeat with remaining chicken. Add the onion and cook, stirring, for 5 minutes or until soft. Add cinnamon, cumin, paprika, ginger, turmeric and cardamom and cook for 1 minute or until aromatic. Return the chicken with the stock and bring to a simmer. Remove from heat.
2. Bake in preheated oven, covered, for 1 hour or until chicken is cooked. Add honey, olives and almonds and stir to combine. Taste and season with salt/pepper.
3. Spoon the chicken and juices among plates. Serve with couscous if desired.

Beef Brisket Stew with Winter Vegetables Recipe
(Adapted from Delicious Magazine July 2009 issue, recipe by Curtis Stone)
Serves 6-8

If you like the Chinese version of brisket stew, this is a great variation of that dish with a little French touch in the ingredients and herbs used in this clever recipe.

Ingredients

1 tbsp olive oil
2 kg trimmed beef brisket or chuck steak, cut into 4 cm piece
2 onions, roughly chopped
2 garlic cloves, finely chopped
1 tbsp chopped rosemary leaves
2 tsp chopped thyme leaves
2 tomatoes, roughly chopped
1 1/4 cup (310 ml) dry red wine
3 cups (750 ml) beef stock
2 parsnips, peeled, chopped
1 carrot, chopped
1 turnip, peeled, chopped

Method

1. Heat the oil in a large flameproof casserole over medium-high heat.
2. Season the beef, then brown in batches for 4-6 minutes, turning until the meat is browned all over. Remove beef with a slotted spoon and set aside.
3. Add the onion, garlic, rosemary and thyme to the pan and cook for 2-3 minutes, stirring, until slightly softened.
4. Add the tomatoes and wine, stirring to scrape up any browned bits on the base of pan. Simmer over medium heat for 8-10 minutes until reduced by about half.


5. Return the beef and any juices to the pan. Add enough stock to cover, bring to a gentle simmer, then cover and cook over low heat, stirring occasionally, for 1 1/2 hours.


6. Add the parsnip, carrot and turnip, cover, and continue to simmer for 45-50 minutes until the beef is tender enough to cut with a spoon. Use a slotted spoon to transfer beef and vegetables to a bowl.
7. Increase the heat to high. Bring the cooking liquid to the boil, then simmer for 18-20 minutes until reduced by half.
8. Reduce the heat to low, return the beef and vegetables to pan and simmer gently for 2-3 minutes until heated through.

Rosemary Lamb Shanks Braised in Red Wine Recipe
(Adapted from Daily Telegraph Taste, recipe by Sarah Hobbs)
Serves 4

The picture of this dish shows how unflattering a dish can be when it's not styled properly and taken in a low light situation. I do have lazy days when I feel uninspired. Regardless of the quality of the photo, this is a simple but great recipe for lamb shanks.

Ingredients

1 tbsp olive oil

4 french trimmed lamb shanks

2 brown onions,coarsely chopped

2 garlic cloves, crushed

2 cup (500 ml) dry red wine

2 x 400 g cans diced tomatoes

2 tbsp rosemary sprigs

4 cups chicken stock

Method

1. Preheat oven to 160C. Heat the oil in a large flame-proof casserole dish over high heat. Add half the lamb and cook, turning, for 5 minutes or until brown all over.
2. Transfer to a plate. Repeat with remaining lamb. Add the onion and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return the lamb and pour over the red wine. Bring to the boil.
3. Cook for 2-3 minutes, or until wine reduces by half. Remove from heat. Add the tomato and rosemary. Bake, covered, for 1/2 hours or until lamb is almost falling off the bone.