Cake Boss Recipes Fondants

tagines

TAJINE MEAT WITH POTATOES AND PEAS
Ingredients:
In a saucepan, stir and cook for 25 minutes on medium heat
-2kg of meat from lamb into pieces (squares) -1
ladle and a half
oil -4 cloves of whole garlic-salt

-1 -2 onions chopped
teaspoon ginger
-1 / 2 packet of saffron
- 1 bunch cilantro chopped
-1 pinch of pepper, half a lemon confit, chopped in two and the other half into strips After this time, add and cook for 20 minutes
-2kg small potatoes peeled
-1 can drained peas
-chopped coriander Ensure that the potatoes are still firm.
Store the meat in a round dish and top with vegetables and sauce, garnish with candied lemon slices. Serve hot.
My advice: This tagine can be made with veal shanks.

TAJINE MINCED MEAT EGG
In a saucepan over medium heat: cook for 20 to 30 minutes, 500 1kg tomatoes washed, peeled and sliced with:
-1 ladle of olive oil
-1 pinch of salt
-1 teaspoon chili powder
-1 / 2 packet of saffron
Mix 1 kg minced meat ingredients:
-1 / 2 teaspoon salt
-1 / 2 teaspoon pepper
-1 pinch of cinnamon
-1 pinch of nutmeg
-1 bouquet parsley chopped medium onion

-1 -1 whole egg
-1 to 2 tablespoons breadcrumbs
-1 to 2 tablespoons of oil
Working by hand with the egg, then form balls the size of a walnut, throw them into the tomato sauce. Cook for 20 minutes. Check the seasoning. Serve hot.
In a tagine, gently place the meatballs, pour the sauce, break the eggs one by one in the center of the tagine and cook for a few minutes. Serve hot.

CHICKEN ALMOND RAW
Clean with salt water and vinegar:
-2 chickens of about 1kg 500g each Remove any fat deposits. Wash the livers and gizzards of 2 chickens. Drain all.
In a pot, stir and cook over medium heat for 10 minutes:
-250g blanched almonds and raw-

salt -1 teaspoon of smen
-1 teaspoon pepper -2 or
3 tips for knife saffron
-1 / 2 ladle of peanut oil
-1 handful of onions, bias -1
large glass of water After 10 minutes, add the chicken livers and gizzards with and make cook over medium for about 30 minutes. If necessary, add a little water during cooking.
The cooking time, add
- 1kg small whole onions
-1 bunch chopped parsley Simmer about 20 minutes, the sauce should be very smooth. Check the seasoning.
In a tagine or a round dish, arrange the chicken back to back, baste with sauce. Serve hot.

LEMON CHICKEN
clean salt water and vinegar:
-2 chickens of about 1kg 500g each remove any fatty deposits. Wash the livers and gizzards of 2 chickens. Drain everything.
In a pot, stir and cook over medium heat for 30 to 40 minutes: -2
with chicken livers and gizzards

-salt -1 teaspoon ginger
-1 teaspoon pepper
-2 pinch of saffron
-1 ladle of peanut oil
-4 cloves of garlic whole
-1 onion cut through the cooking time, add another
-1 onion -1 tablespoon angled
Coffee domed
chili powder -1 / 2 teaspoon cumin
-1 bunch cilantro chopped
-1 bunch parsley -1 tablespoon chopped
Coffee harissa or red pepper mini-
canned juice of one lemon Simmer about 10 minutes, the sauce should be very smooth.
In a tagine or a round dish, arrange the chicken back to back, baste with sauce and garnish with mini red peppers. Serve hot.