Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: braise, course, lamb, main, morrocan, plum, prune, spices, stew, tagine, tajine | No Comments »
Cut the meat in 2.5cm/1inch pieces and season with salt and pepper. Place all ingredients in a heavy pan and fill with water just to the level of the ingredients. Bring to a boil, lower the heat and let it simmer gently for around 2h 30min, until the meat is tender and the sauce thick. If necessary, add more water during cooking.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: cake, dessert, fruit, know your onion, know your onions, knowyouronion, knowyouronions, plum, thai | No Comments »
Beat the butter and sugar until light and fluffy. Add the eggs, vanilla, almonds and flour and beat until just combined. Cut the plum round the stone and twist to separate both halves. Remove the stone. Put the two halves of each plum in individual ovenproof ramekins, as if building the whole plum again. Pour the batter around the plum and bake at 200C for 15 to 20 minutes, until golden.
