Lamb and plum tagine; prune and apple tart, plum and almond tart; autumn compote. All recipes serve 4
LAMB AND PLUM TAGINE
- 2 garlic cloves, peeled and finely chopped
- 1 onion, peeled and finely chopped
- 1 tsp paprika
- half tsp ground ginger
- pinch of cayenne pepper
- pinch of ground cinnamon
- 1 tin tomatoes
- 3 lemons
- 800g diced lamb
- 12 plums
- bunch of parsley
- 1 packet couscous
- 4 tbsp olive oil
- bunch of spring onions, trimmed and sliced
- 2 tbsp chopped coriander
Put the garlic, onion, paprika, ginger, cayenne pepper, cinnamon, tomatoes and the zest from the lemons into a large pot with one pint of water. Add the lamb pieces and plums and slowly bring to simmering point. Skim the scum from the surface and simmer uncovered for 45 minutes, or until the lamb is cooked. Remove the meat and plums, which will largely have fallen apart, and keep them warm.
Reduce the remaining mixture for 15 minutes over a moderate flame, stirring to prevent it sticking. Add the juice from two of the lemons and a generous handful of chopped parsley. Replace the meat and heat through.
Prepare the couscous according to the instructions on the packet, stir in the olive oil, juice from the remaining lemon, spring onions and coriander. Season well and serve with the lamb.
PRUNE AND APPLE TART
- 110g caster sugar
- 225g flour
- 25g ground almonds
- 110g unsalted butter
- 2 egg yolks
- 1 egg
For the filling:
- 225g prunes, soaked overnight in tea
- glass of brandy (or similar)
- 6 apples, peeled and roughly chopped
- 3 eggs
- 110g caster sugar
- 75g unsalted butter, melted
Combine the sugar, flour, almonds, and work in the butter with your fingers. Add the egg yolks and egg and work until it forms a dough. This can all be done in a food processor. Wrap the dough in cling film and rest it for at least an hour in the fridge.
Preheat the oven to 150 degrees/gas two. Roll out the pastry and line a 25-centimetre tart tin. Prick the base with a fork and bake it in the oven for 30 minutes. Remove and allow it to cool.
De-stone the prunes and combine them in a bowl with the brandy. Cover this with cling film and set aside. Gently stew the apples over a gentle heat until they go slightly fluffy (about five minutes). Combine the sugar, eggs and melted butter and whisk together. Spread the apples over the pastry case, scatter the prunes over the apples and pour the custard over the top. Bake in the oven for 20 minutes, or until the custard is set. Serve at room temperature.
PLUM AND ALMOND TART
- 1kg plums
- 100g caster sugar
- 100g unsalted butter
- 100g icing sugar
- 100g ground almonds
- 1 whole egg
- 1 tbsp double cream
- 1 20cm tart tin lined with uncooked short crust pastry (see recipe above)
Halve the plums and gently poach them in a syrup made with the caster sugar and 150ml of water. This will take about five minutes. Remove the stones from the plums and allow them to drain in a sieve.
Combine the butter, icing sugar, almonds, egg, and cream to make a thick paste. Pour the mixture into the pastry case and top with the plums. Place the tart on a baking sheet and bake in a preheated oven, 180 degrees/gas four for 20 minutes. Cover the tart loosely with tin foil if it is browning too quickly, and cook for a further 10 minutes, or until just set.
AUTUMN COMPOTE
- 500g plums
- 225g blueberries
- 225g blackberries
- 225g raspberries
- 50g light brown sugar
Preheat the oven to 180 degrees/gas four. Quarter the plums and remove the stones. Place them in the ovenproof dish, along with the blueberries. Sprinkle the sugar over the fruit and transfer the dish to the middle of the oven. Bake for 15 minutes.
Stir in the blackberries and return the dish to the oven for a further 15 minutes, or until the fruits are tender and the juices have run.
Remove the dish from the oven and stir the raspberries into the hot juices. Pour into a bowl and allow to cool. Serve with lots of cream or yoghurt for breakfast.
u harnold@irish-times.ie
