Monday 10th July 2006Pumpkin and Chorizo Spanish Tagine
It’s probably more than a month or two since I promised lots of pumpkin recipes, I haven’t forgotten, oh no! I did
however get a little distracted with a few blogging events and then the snow came… and well the rest is history as
they say. |
So to recap... we had a little ‘Amuse-Bouche’ or an appetizer in the Pumpkin and Cumin seed Croquettes, we’ve had the Thai Inspired Soup with Coriander Pesto, so I believe it’s now time for a main course, before a couple of desserts.
Again, as with many of my recipe ideas, this is more a set of rough guidelines than a strict recipe, there are so many small tweaks you can make, change or substitute to suit your liking or alternatively to suit what’s in your refrigerator at the time.
In the past I’ve used different salami, speck or bacon in place of the chorizo, made the additions of either parsnips and or kumara, obviously the options are endless and the quantities approximate.
The only suggestion I will make is that you make sure you have enough liquid to cover the vegetables so they have plenty of scope to become perfectly tender.
This Spanish inspired tagine makes a perfect winter warming meal for dinner, lunch or supper, it will even carry well in a warmed thermos flask for taking to work, grabbing a small bread, baguette from the bakery on the way to mop that flask clean as I'm sure you will so desire.
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