[Music]
hi foodtube cariann here I’m going to
show you a recipe from Jamie’s book save
with Jamie it’s called spiced beef
tagine it’s a delicious middle-eastern
inspired dish which looks really really
posh and the best thing about it is it
uses leftover beef and store cupboard
essentials so it’s cost-effective and
nothing gets wasted it serves six people
and it comes in around one pound sixty
per portion who can argue of above him
like that let’s get started the most
important part for this recipe for me is
having a really really decent casserole
pot with a nice tight fitting lid what
we’re going to do first is with a
roughly chopped two red onions and then
two cloves of garlic and we’re going to
roughly chop that as well then we’ve got
50 grams of mixed olives now you can see
me struggling to get this stone out I’m
going to show you a trick that Jamie
taught me get the bottom of a cup or a
jar and just press it on and stone will
pop right out don’t want to give it too
much of a whack because in your love
light olive pingpong we’re in the
kitchen I’m sure the kids have loved it
but me not so much because I have to
clean out just run the knife room once
we’re done I’m too small because they’ll
just disintegrate and then we’ve got 75
grams of dried apricots do the same with
them forget about roast beef forget
about Yorkshire we’re going rich and
spicy and it’s like so put this lovely
casserole pan on the heat with a
generous lug of olive oil
[Music]
now it’s time to get a little bit spicy
I’ve got half a level teaspoon of dried
red chili flakes they’ll go straight in
and two teaspoons of cumin ground and
then we’ve got a heat table spoon of
garam masala a little tip guys there’s a
special spice mix it’s particularly
Moroccan and it’s called rest al hanout
and if you have any of that in your
cupboard throw that in and that will
give it a real authenticity a real
Moroccan feel so we’re going to leave
this to soften now for about 15 minutes
until it gets really sticky and lovely
and while that’s doing we’re going to
chop up our potatoes skin on they’ve
been washed fine so we want to cut these
into about two centimeter pieces and
then we’re going to roughly chop two
ripe tomatoes as well
we’re leaving everything quite big
because it’s going to be cooking for a
long time so we don’t want everything to
break down and end up with a pot full of
mush now we’re going to put in just a
normal tin chickpeas juice as well so we
don’t have to drain it even better what
these are going to do now is they’re
going to start soaking up all of those
spices all of that juice and all of
those flavors as they start cooking
they’re going to start releasing it back
into the gravy so it’s good not only to
make it thick but it’s going to make it
really really really tasty
[Music]
here I have some leftover roasted
brisket you can use any other cut meat
not problem chop this up into bite-sized
chunks nothing fancy nothing dramatic
gonna put this in the pot give this a
good ol stir
smelling amazing now I’m going to
crumble in a beef stock cube just one
and then I’m going to put 250 mils of
boiling water now that’s just under half
a pint and this is going to make our
gorgeous gorgeous delicious gravy now a
great great tip if you’ve got any
leftover gravy chuck it in believe me
that is like gold liquid gold from the
heavens above it’s going to add the most
beautiful depth of flavor
we are literally using all of the
leftovers from the roast dinner so we’ve
got no memory now of the roast dinner
but we do have this amazing spicy rich
exotic meal that will make you think of
faraway lands and gorgeous waiters and
beautiful beaches and I’m sure you’re
there with me keep going right so that’s
coiling now what we’re going to do is
we’re going to put the lid on and we’re
going to turn it down really low and
leave that to simmer for about 20 to 25
minutes or until the potatoes are cooked
through
let’s get started on the couscous and a
salad which are perfectly complements or
this dish just cover the couscous with
boiling water put a plate on top and
leave for 10 minutes now we’re going to
make a beautiful carrot orange and meat
salad we’re going to go in at an angle
then we’re going to go on the other side
you’re left with a beautiful segment of
orange no pips nope if just those
beautiful little capsules of orange
juice which is sweet and sour and
refreshing and it looks a bit richer on
me
so two carrots we’re going to grate them
and now we’re going to pick through some
of these mint leaves instead of buying a
bunch of mint every time you want to use
it buy a plant and grow it you can’t
lose all that juice beautiful orange
absolutely nothing gets wasted we’re
gonna have a little bit of salt and
pepper and some olive oil just enough to
dress it so pretty back to the tagine
look out it’s gone all thick and dark
rich and gorgeous a nice pinch of salt a
nice pinch of pepper and a nice glug of
balsamic vinegar let’s get a nice big
serving platter because that’s how we
like it in my house family-style and
also that’s how they do it in Morocco as
well everyone eats from the same dish so
we’ve got our couscous fluff it up and
see little taste if you don’t fancy
couscous you could try it with rice or
mashed potato instead kids will love it
beautiful sticky dr. gene now we’re
going to drizzle it with some natural
yogurt relaxing spices a little bit and
then of refreshing salad on the top
there you have it my friends spiced beef
tagine and the best part about it
it was made from leftovers and store
cupboard ingredients and for one pound
sixty per person for six people you
cannot get a better bargain than that
have a go let me know how you get on in
the comments box below enjoy and have a
great time
the loans more great recipes and
money-saving tips go to jamieoliver.com
slash save with Jamie and for more
simple affordable and tasty family
recipes check out my other videos on
foodtube please have a look around and
subscribe to get the latest videos when
they’re uploaded they are from your
silent abuse but kisses but broken will
never be new for you understand for me
loves you but you staying someone
hi foodtube cariann here I’m going to
show you a recipe from Jamie’s book save
with Jamie it’s called spiced beef
tagine it’s a delicious middle-eastern
inspired dish which looks really really
posh and the best thing about it is it
uses leftover beef and store cupboard
essentials so it’s cost-effective and
nothing gets wasted it serves six people
and it comes in around one pound sixty
per portion who can argue of above him
like that let’s get started the most
important part for this recipe for me is
having a really really decent casserole
pot with a nice tight fitting lid what
we’re going to do first is with a
roughly chopped two red onions and then
two cloves of garlic and we’re going to
roughly chop that as well then we’ve got
50 grams of mixed olives now you can see
me struggling to get this stone out I’m
going to show you a trick that Jamie
taught me get the bottom of a cup or a
jar and just press it on and stone will
pop right out don’t want to give it too
much of a whack because in your love
light olive pingpong we’re in the
kitchen I’m sure the kids have loved it
but me not so much because I have to
clean out just run the knife room once
we’re done I’m too small because they’ll
just disintegrate and then we’ve got 75
grams of dried apricots do the same with
them forget about roast beef forget
about Yorkshire we’re going rich and
spicy and it’s like so put this lovely
casserole pan on the heat with a
generous lug of olive oil
[Music]
now it’s time to get a little bit spicy
I’ve got half a level teaspoon of dried
red chili flakes they’ll go straight in
and two teaspoons of cumin ground and
then we’ve got a heat table spoon of
garam masala a little tip guys there’s a
special spice mix it’s particularly
Moroccan and it’s called rest al hanout
and if you have any of that in your
cupboard throw that in and that will
give it a real authenticity a real
Moroccan feel so we’re going to leave
this to soften now for about 15 minutes
until it gets really sticky and lovely
and while that’s doing we’re going to
chop up our potatoes skin on they’ve
been washed fine so we want to cut these
into about two centimeter pieces and
then we’re going to roughly chop two
ripe tomatoes as well
we’re leaving everything quite big
because it’s going to be cooking for a
long time so we don’t want everything to
break down and end up with a pot full of
mush now we’re going to put in just a
normal tin chickpeas juice as well so we
don’t have to drain it even better what
these are going to do now is they’re
going to start soaking up all of those
spices all of that juice and all of
those flavors as they start cooking
they’re going to start releasing it back
into the gravy so it’s good not only to
make it thick but it’s going to make it
really really really tasty
[Music]
here I have some leftover roasted
brisket you can use any other cut meat
not problem chop this up into bite-sized
chunks nothing fancy nothing dramatic
gonna put this in the pot give this a
good ol stir
smelling amazing now I’m going to
crumble in a beef stock cube just one
and then I’m going to put 250 mils of
boiling water now that’s just under half
a pint and this is going to make our
gorgeous gorgeous delicious gravy now a
great great tip if you’ve got any
leftover gravy chuck it in believe me
that is like gold liquid gold from the
heavens above it’s going to add the most
beautiful depth of flavor
we are literally using all of the
leftovers from the roast dinner so we’ve
got no memory now of the roast dinner
but we do have this amazing spicy rich
exotic meal that will make you think of
faraway lands and gorgeous waiters and
beautiful beaches and I’m sure you’re
there with me keep going right so that’s
coiling now what we’re going to do is
we’re going to put the lid on and we’re
going to turn it down really low and
leave that to simmer for about 20 to 25
minutes or until the potatoes are cooked
through
let’s get started on the couscous and a
salad which are perfectly complements or
this dish just cover the couscous with
boiling water put a plate on top and
leave for 10 minutes now we’re going to
make a beautiful carrot orange and meat
salad we’re going to go in at an angle
then we’re going to go on the other side
you’re left with a beautiful segment of
orange no pips nope if just those
beautiful little capsules of orange
juice which is sweet and sour and
refreshing and it looks a bit richer on
me
so two carrots we’re going to grate them
and now we’re going to pick through some
of these mint leaves instead of buying a
bunch of mint every time you want to use
it buy a plant and grow it you can’t
lose all that juice beautiful orange
absolutely nothing gets wasted we’re
gonna have a little bit of salt and
pepper and some olive oil just enough to
dress it so pretty back to the tagine
look out it’s gone all thick and dark
rich and gorgeous a nice pinch of salt a
nice pinch of pepper and a nice glug of
balsamic vinegar let’s get a nice big
serving platter because that’s how we
like it in my house family-style and
also that’s how they do it in Morocco as
well everyone eats from the same dish so
we’ve got our couscous fluff it up and
see little taste if you don’t fancy
couscous you could try it with rice or
mashed potato instead kids will love it
beautiful sticky dr. gene now we’re
going to drizzle it with some natural
yogurt relaxing spices a little bit and
then of refreshing salad on the top
there you have it my friends spiced beef
tagine and the best part about it
it was made from leftovers and store
cupboard ingredients and for one pound
sixty per person for six people you
cannot get a better bargain than that
have a go let me know how you get on in
the comments box below enjoy and have a
great time
the loans more great recipes and
money-saving tips go to jamieoliver.com
slash save with Jamie and for more
simple affordable and tasty family
recipes check out my other videos on
foodtube please have a look around and
subscribe to get the latest videos when
they’re uploaded they are from your
silent abuse but kisses but broken will
never be new for you understand for me
loves you but you staying someone
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