We are both keen cooks. Yohann is better at baking so he is in charge of afternoon tea cakes and treats, desserts and very often starters so Camille can concentrate on the main dish for the evening.
We have created a diverse menu with a little bit of everything, from British specialties, a Bulgarian night and an Italian evening but our absolute favourite is the delicious Moroccan Tajine.
It is such a popular meal because of the way that the sweet and salty flavours mix. The pork Tajine is made with Bon Fillet, which is not always easy to find here! We try to order it in advance as often as possible at our favourite butcher because the Bon Fillet cut is the perfect piece of the pork to make the Tajine tender and tasty!.
Here is the yummy recipe (serves 10):
- 3 tbsp olive oil
- 3 onions, peeled and diced
- 3 tbsp grated fresh ginger
- 9 cloves garlic, crushed
- 2 teaspoons cinnamon
- 3 tbsp crushed coriander seeds
- 3 tsp cumin seeds
- 2kg Bon Fillet cut into cubes
- 1 and 1/2 cup pitted dates, chopped in half
- 400g apricot slices
- 400g cherry tomatoes
- 2 cup chicken stock
- 2 tablespoons of honey
- Almonds (sliced and toasted)
Heat the olive oil in a large heavy-based lidded saucepan and stir fry the onion, ginger, garlic, cinnamon, coriander seeds and cumin seeds until the onion is soft.
Add the pork and stir fry to brown. Add 3/4 dates, 3/4 apricots, tomatoes and the stock. Then, stir well.
Bring the saucepan ingredients to the boil and then simmer with the lid on 2 1/2 hours.
Add the remaining dates and apricots 15 minutes before serving and finally, use the almonds to decorate your dish.
Serve the Tajine with Couscous mixed with sultanas and chick peas. You can decorate your Couscous dish with fried and colored peppers.
Yohann & Camille x