Fruit in Savories?

Having never been a fan of the idea of fruit (in any form) being used in savories, the idea of a tagine with apricots did not produce feelings of excitement and joy.  In most circumstances this dish would never have made its way onto my plate or into my mouth, however when you’re part of my family (or my boyfriend’s actually) you know that you should never say no to food.  We are a family who LOVES food, and when the boys get in the kitchen you can be assured of something spectacularly amazing.

With this in mind I resolved to try this odd, but presumably tasty concoction.  The result… utter bliss!  Never has there been a more moreish creation than that which is produced from the meeting of pumpkin, chickpeas, apricots, dates and spices.  Strange as this combo may seem the resulting taste was fabulous!

I have yet to try making this dish myself, however I’m really keen to give it a go!

Recipe is from the Taste website and can be found at: http://www.taste.com.au/recipes/1847/vegetable+tagine+with+apricots

Vegetable Tagine with Apricots

  • 2 tsp olive oil
  • 1 brown onion, halved, cut into wedges
  • 2 carrots, peeled, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 2 tsp cumin seeds
  • 2 tsp ground paprika
  • 1 x 7cm cinnamon stick
  • Large pinch of saffron threads
  • 375ml (1 1/2 cups) vegetable stock
  • 650g butternut pumpkin, deseeded, peeled, coarsely chopped
  • 250g green beans, topped, cut into 6cm lengths
  • 100g dried Turkish apricots
  • 100g fresh dates, halved, pitted
  • 1 x 400g can chickpeas, rinsed, drained
  • 2 tsp finely grated lemon rind
  • 1/3 cup fresh coriander leaves
  • Greek-style natural yoghurt, to serve
  1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
  2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
  3. Spoon among serving bowls and top with coriander. Serve with yoghurt.
My tip, be sure to serve with homemade, garlic heavy baba ganoush and rice.
If you’re brave enough to get over your aversion to fruit in savories, you are sure to find this dish a winner!
Enjoy!!!
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This entry was posted in Gluten-free, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

One Response to Fruit in Savories?

  1. From the fabulous duo who produced this beautiful concoction – here are some recipe alterations

    “Like any good recipe it really should be the starting idea of what the dish will eventually be like.

    Prunes were used in place of dates. Seems to be a more common addition …especially for a Lamb tagine.

    Vegie wise there were onions, pumpkin, sweet potato and carrots. Really couldn’t be sure of the quantities. Spice mix was as per recipe except added both dried Ginger and Cinnamon (that was before Ben went and bought the fresh Ginger and cinnamon quills) paprika was a smoked Paprika.

    Recipe only called for a 15 minute cooking time. Way too short! Probably something like an hour.

    I have always thought that dishes like this and some curries would be better made the day before and reheated for enhanced flavor. Like cold pizza the next day.”

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