DRY MARTINI RECETA RECIPES

Steps:

• 1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
  2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
  3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
  4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
  5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
  6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
  7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
  8. At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
  9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5.
  2. Put your flour into a mixing bowl. Using a coarse grater, grate your cold butter into the flour. Add a pinch of sea salt and black pepper.
  3. Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs. Add a splash of cold water to help bind it into a dough.
  4. Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir.
  5. Place the dumplings on top of your fully cooked stew and press down lightly so that they’re half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.