Category Archives: Meat

Tomatish bil Bassal

Basmala

So what to do when hubby brings home with an enormous amount of tomatoes, “because they were a good price” and no amount of salads will use up this glut of tomatoes?! ūüôĄ ¬†Go Algerian and make Tomatish Bil Bassal or in English, Tomatoes with onions.

Tasty dish perfect for summer when tomatoes are cheap and all you need is some French baguette or other crusty bread on the side to mop it up with. Simply delicious!

  • 4 large onions, halved and sliced
  • a few small chunks of meat, preferably on the bone to impart more flavour – however much you want to eat, I used 4 small chunks which was probably barely 100g
  • 1kg chopped tomatoes
  • 1 green chili, deseeded (I recommend the use of rubber or latex gloves for this!)
  • salt
  • black pepper
  • 1/4 tsp cinnamon

Slice the onions and add them into a pressure cooker with a tablespoon of vegetable oil and a tablespoon of olive oil, add the meat and stir fry for a few minutes until the meat is sealed.

Roughly chop 1kg fresh tomatoes and deseed ¬†1 fresh green chilli. I’d recommend using latex or rubber gloves when handling the cut chilli.

Throw the tomatoes and chilli into the pot with the onions and meat. Add a teaspoon of salt, 1/8 tsp black pepper and 1/4 tsp ground cinnamon, put the lid on the pot and leave to gently simmer for a while.

Liquid will start to come out of the tomatoes but after about 10 minutes add about a cupful or so of extra water and then screw on the pressure lid and leave on a low to medium heat for about an hour. Check the water level after about half an hour though.

The stew is ready when the meat is cooked through and tender and the onions are deliciously soft. Check for salt, add more if necessary.

Serve with fresh, crusty bread.

Bon Appetit!

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Boeuf Bourgignon – recipe review

Basmala

boeuf

I had a delicious boneless piece of beef today that I wanted to cook in the¬†slow cooker… I remembered this recipe for Boeuf Bourgignon (sans alcohol) on Simplicity by the Sea so I¬†¬†popped over there to see if I had all the ingredients. I didn’t quite have everything: no mushrooms and no pearl onions but thought it would be a nice recipe to try anyway.

I followed Henia’s instruction roughly. I hadn’t forplanned so there was no time to marinade the meat AND slow cook it. Instead of marinading in 1/4 cup of balsamic vinegar, I just added a generous splash of the vinegar into the crockpot with all the other ingredients. Instead of pearl onions I added a couple of smallish onions cut into quarters… they disintegrated in the stew but I love to find large pieces of soft, sweet onion in my stew so all’s good!¬†I also forgot to thicken up the gravy with flour nevertheless, the resulting stew was delicious! It slow cooked over a period of 9 hours and, like Henia at Simplicity by the Sea, I served it with mashed potato.

Spicy Libyan Couscous

Basmala

Spicy Libyan Style Cous cous

sauce

Cous cous in the Algiers region is generally served with a non-spicy, white (containing no tomato) stew but as you travel east towards Tunisia and Libya you will find that the stew is spicier and there  is the addition of tomato into the sauce. This stew and method of serving the couscous (drenched in the sauce) is typical of Libya.

In a pressure cooker, fry 4 sliced onions until soft:

onions

Add 1 teaspoon ground turmeric, 1/8 teaspoon chili powder, salt and pepper: 

+spices

Stir well and then add 1 chicken cut into portions or 1/2 – 1 kg of lamb or beef, fry to seal the meat:

Add  1/2 can chickpeas, 6 small/medium carrots peeled and halved lengthwise,  3 tablespoons tomato puree (concentrated paste) and a kettleful of water (approx 1.5 litres):

simmer

Bring to the boil and then cover  and screw on lid and simmer until the meat is half cooked. Now add 4 small courgettes (zucchini) and 2 medium potatoes cut into quarters and more water if the level has reduced.  Cover again and simmer until the meat and vegetables are all cooked.

Cook your couscous according to the package instructions or see here. N.B. The couscous will need to be fairly dry as you will pour the liquid from the stew over the couscous and mix it in.

Remove the meat, vegetables and as much of the onion and chickpeas as you can. Mix as much of the red sauce into the couscous as it will absorb. Transfer the couscous to a large serving dish.

Arrange the meat and vegetables over the couscous, sprinkle the chickpeas and onions over the top to garnish.

Serve any additional sauce in a jug seperately.