Recipe: Pork Belly Tagine by Chef Linda Trautmann
Recipe courtesy of Chef Linda Trautmann, Head Chef at the Manor Nederburg Wines
Serves 6
Ingredients
- 600G SLOW COOKED PORK BELLY
- 1 ONION, FINELY CHOPPED
- 1 CUP CARROTS, CUT IN SMALL CUBES
- 1 CUP CELERY, CHOPPED IN SMALL SLICES
- 2 CLOVES OF GALRIC, FINELY CHOPPED
- 100G TOMATO PASTE
- 2 TBSP GARAM MASALA
- 1/2 TBSP GROUND CINNAMON
- 1 400G TIN CHOPPED/ DICED TOMATOES
- 2 TBSP HARISSA PASTE
- SALT
- BLACK PEPPER
- 1 CUPS COOKED CHICKPEAS/ 1 400G TIN CHICKPEAS
- 1 CUPS OF CHOPPED SPINACH
- 1 TBSP COOKING OIL
Method:
1. Sweat the onions in the oil and butter until translucent. Add the carrots and celery and cook for a few minutes.
2. Mix the spices, harissa paste, and tomato paste together. Add to the pot and cook for a few minutes.
3. Add the tin of tomatoes simmer on low for 10 minutes, add the chickpeas and spinach and taste for seasoning
COUS COUS
Ingredients:
- 2 TBSP INA PAARMAN VEG STOCK
- 1L WATER
- 1 TBSP DRIED HERBS
- SALT
- BLACK PEPPER
- 500G COUSCOUS
- 1TBSP EXTRA VIRGIN OLIVE OIL
Method:
1. Bring the stock powder, dried herbs, seasoning and water to the boil.
2. Add the couscous, turn off the heat, stir in the olive oil, put a lid on the pot and let it stand for 5 minutes. Take the lid off and let it cool stirring gently
YOGHURT AND HERB DRESSING
Ingredients:
- 2 CUPS FULL CREAM YOGHURT
- ½ CUP MAYO
- 1 CUP CORIANDER
- 1 CUP ITALIAN PARSLEY
- JUICE OF 1 LEMON
- 4TBSP EXTRA VIRGIN OLIVE OIL
- Salt & Pepper to taste
Method:
Blend until smooth and green, taste for seasoning.
Serve with roast vegetables on the side and a bottle of Nederburg Heritage Hero’s Motorcycle Marvel
August 6, 2023