Food – Marbie's Kitchen

Craisin Couscous

Michelle Davies — Thu, 11 Oct 2018 19:13:05 +0000

Craisin Couscous

Super simple couscous dish kicked up a notch by yummy craisins.

3 Cups Couscous
1 Cup Craisins
3 Cups Boiling Hot Water
Chopped Coriander

Place the couscous and craisins in a bowl.
Pour hot water over the mix and cover the bowl with a plate to allow the steam to cook the couscous.
After 5 minutes, fluff the couscous with a fork to separate the grains.
Serve and garnish with the chopped coriander and enjoy!

This craisin couscous is so much simpler than it looks! It’s the perfect compliment to many stews and sauces but especially for my lamb tagine.

The good thing is, it’s almost impossible for you to mess up but even better than that, it’ll make you look like a pro in front of your guests! Best part is, it’s better for you than rice so if you need a healthier alternative then you can try this.

The craisins in there add a sweet kick which works a treat for me. It has a nicer flavour than raisins and you can find it in most supermarkets.

Marbie’s Lamb Tagine

Michelle Davies — Wed, 10 Oct 2018 20:13:52 +0000

Have you ever made a dish that people just can’t get enough of? Well let me tell you, once you make this you will be the hit of the town!

It may seem complicated at first glance but if you follow the instructions to a tee then you’ll be just fine.

I love this dish because it’s packed full of flavour and is a treat all year round, although it’s absolutely perfect for autumn nights. You can amp up the spice if you’d like to kick it up a notch but the dried fruit releases sweetness once cooked and brings the perfect balance for that.

Serve it with some craisin couscous for a perfect autumn meal.

Marbie's Lamb Tagine

Enjoy my twist on this flavoursome Morrocan stew.

1 kg Cubed Lamb Shoulder
2 Sweet Potatoes (peeled & cubed)
1 Butternut Squash (peeled & cubed)
3 tbsp Olive Oil
1.5 tbsp Smoked Paprika
2 tbsp Mixed Spice
1 tbsp Cinnamon
1 tsp Black Pepper
1.5 tbsp Sea Salt/Stock
1 Onion (chopped)
3 cloves Garlic
0.5 cup Dried Apricots
1 Scotch bonnet (chopped)
1 can Chopped Tin Tomatoes
0.5 cup Raisins
4 cups Warm Water
Fresh Coriander (chopped)

Season the lamb with the mixed spice, cinnamon, paprika, black pepper and salt/stock. Leave for two hours or overnight if you can. (Ensure the lamb is at room temperature when you are ready to cook)
Heat the olive oil on a medium heat in a dutch pot or cast iron skillet if you have one.
Brown the lamb for 5 minutes.
Add the onions, scotch bonnet and garlic and stir until softened.
Add the tinned tomatoes and simmer for 5 minutes.
Add one cup of warm water and simmer for another 20 minutes ensuring you stir frequently to avoid burning.
Add the chopped butternut squash & sweet potatoes and stir.

Leave to simmer for 5 minutes.
Add raisins & dried apricots with another cup of warm water and keep boiling for a further 20 minutes until your lamb and veg are tender.
Taste for seasoning and if you need more salt, then add some.

For an extra amazing touch, try adding a squeeze of honey. And if you find the tagine too thick in the end then add a little more water, but make sure it’s warm water as adding cold water slows down your cooking process.
Serve with couscous and enjoy!

Must Haves for My Kitchen

Michelle Davies — Tue, 09 Oct 2018 22:33:49 +0000

The truth is, every kitchen is going to look and feel different for a number of reasons. What is crucial for the functionality of the kitchen depends on the owner, their needs, how frequently the kitchen is used and what resources are readily available.

For me, the kitchen has always been more than the space I cook in. It’s been like a safe space and a growth hub all in one. I think a whole lot in my kitchen, whilst cooking or washing up. I even learn life lessons whilst making the simplest of dishes. It’s like there’s room for the dots to connect in my mind whilst I’m putting a meal together.

There have been amazing soul-searching conversations, belly-aching laughter and some moments where I’ve simply had to be held whilst sobbing.

Aside from the life lessons there have also been many dance parties in my kitchen. I have held concerts in there with my trusted wooden spoon microphone as though I was Beyonce’s lost twin sister.

However there are some things that I need to have in my kitchen but without them it’s just not the same space.

MUSIC & GREAT SPEAKERS

Listen, if there isn’t good music in my kitchen then we’re basically not cooking. Usually my selection is dependent on my mood but for the most part I’m listening to something upbeat whilst I’m in there. If you’re up for a party then check out my playlist here. For speakers it has to be something with great sound quality and you can find my favourite so far here.

PODCASTS

If you can’t tell already, I’m stimulated by all things audio and this fuels my love for podcasts. I fell in love with them about two years ago after obsessively listening to episodes from Myleik Teele. They’re a great way to take in information on a wide range of topics (trust me there’s a podcast for everything) and it’s so easy to do whilst you’re cooking, meal prepping or cleaning up. I love them so much I created one of my own which you can listen to here.

THE CORRECT KNIVES

Originally I wanted to say ‘sharp knives’. But in hindsight I believe it’s more important to have the knives that are right for you. The grip, the weight, the style…these are all things that are important to me when selecting knives to work with. Also, understanding which knife works best for a particular ingredient is key, for example slicing your tomatoes with a serrated knife will leave you much less frustrated. I’d suggest going to a department store and seeing how a couple of knives feel to you and also checking out some reviews online.

FOOD PROCESSOR

For the yummiest (yes, it’s a word) marinades, a food processor comes in really handy. It makes things a whole lot easier and faster. I’ve had mine for quite a while actually and had no issues with it. Here’s a link to one that’s similar but also comes with a blender!

HONEY

Ok this sounds like a weird one, but I promise you it’s life changing. I don’t recall the first time I began experimenting with honey in the kitchen but it’s probably linked to my sweet tooth! I love mixing sweet and savoury, kind of like Thai food or BBQ sauces or maple syrup and bacon. Honey comes in really handy for a number of things and along the way you’ll see that from the recipes I share!

SPICES & HERBS

It’s the worst thing when you find that a recipe you’d love to make requires a spice or herb you don’t have. I like to stay stocked up and often look for deals on these to make it more affordable. Some of my favourite spices include smoked paprika, mixed spice and chinese five spice. As for herbs, my favourite dried herbs include Parsley and Thyme (probably as a result of being Nigerian) and generally I absolutely love fresh herbs. They can really elevate a dish! Favourites include Parsley, Thyme, Cilantro/Coriander and Mint.

ORGANISATION

Having an organised space makes a huge difference across many rooms in the home. However in the kitchen this is crucial for me. To help the flow when I’m cooking, I need to be able to access my tools and ingredients easily. The set up that will work best for you is based on your kitchen space and the way you prefer to cook. For example, I organise all my dry herbs together and my spices together. I also keep the spices & herbs I use most frequently closer to the front of the cupboard. But I’d recommend setting aside an hour to organizing your space and seeing what would work best for you.

MEASURING SPOONS AND CUPS

Did you know that when a recipe refers to ‘cups’ as a measurement, it doesn’t mean your favourite mug? Yes, shocker! To get the best results from recipes, it’s best to use proper measuring cups and spoons.These have changed the game for me when it comes to cooking and baking. They’re also super affordable from most local supermarkets.

GOOD BAKEWARE & COOKWARE

Stoneware baking dishes, cast iron pots, amazing woks and trusty sheet pans are among some of my favourite things to use when cooking. It’s best to aim for trustworthy brands like Le Creuset but if you don’t want to break the bank, you can always try TK Maxx and Sainsbury’s for some great options.

KUHN RIKON PEELER

I stumbled on this peeler whilst in Sur la Table in NJ and let me tell you it’s one of my best finds ever! This peeler is sturdy, sharp and will easily get through even the most stubborn butternut squash. Order it here and you won’t regret it.

There you have it! A list of the must haves for my kitchen. What are some of yours?

Let me know in the comments below!