Pumpkin And Swiss Chard Tagine Recipes

PORK CHOPS WITH PUMPKIN GRITS AND SWISS CHARD

Steps:

• Bring 3 cups water to a boil in a medium saucepan. Whisk in the grits, 1/2 teaspoon salt and a few grinds of pepper. Reduce to a gentle simmer and cook, whisking, until thickened, 5 to 7 minutes. Stir in the cheese and pumpkin until smooth; season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, heat a large skillet over medium-high heat; add the vegetable oil. Season the pork chops with salt and pepper, add to the skillet and cook until browned on the bottom, about 3 minutes. Flip the pork and cook until almost cooked through, 2 to 3 more minutes. Add the butter and sage and cook until the butter is melted. Tip the skillet slightly and spoon the butter over the pork; cook, basting with the butter, until the pork is cooked through and the butter is golden brown, 1 to 2 more minutes. Remove the pork to a plate, leaving the butter in the skillet. Place the sage leaves on the pork chops; tent with foil to keep warm.
• Return the skillet to high heat and add the shallot and chard stems. Cook, stirring, until tender, about 3 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Add the vinegar and cook until dry, about 1 minute; season with salt and pepper. Divide the grits and chard among plates. Top with the pork chops.

CAULIFLOWER AND SWISS CHARD GRATIN

Steps:

• In a small saucepan, add milk and cardamom pods and bring to a simmer over high heat, 2-3 minutes. As soon as milk reaches a simmer, immediately turn off heat and let steep, 30 minutes. Meanwhile, prepare chard for sautéing: Separate the stems from the leaves by cutting around the stems. Gather the stems together, then trim and discard the bottoms. Finely chop stems and set aside. Use a paring knife to peel away the onion skin, then cut onion in half. Remove the root end, then thinly slice into half-moons. Set aside. Peel garlic, trim the ends, then thinly slice. Place the chard stems, onion, and garlic into a heavy-bottomed pot. Add olive oil and a pinch of salt, then turn heat to high. Stir and sauté vegetables over high heat until they begin to sizzle. Turn heat to low and sweat the vegetables until they are soft and the onions are translucent, about 20 minutes. Meanwhile, bring a large pot of water to a boil over high heat.
• Blanch cauliflower: Cut away and discard cauliflower leaves, and trim the stems (set the stems aside for later). Slice cauliflower top into several large chunks, and cut half of the chunks into small florets. Heavily salt the boiling water ("just a little shy of ocean water"), then add the florets. When the water comes back to a simmer, continue to cook for 2 more minutes, then scoop out with a strainer or slotted spoon. The cauliflower should be slightly cooked but still al dente. Set aside. (Leave the heat on). Roughly chop the remaining cauliflower chunks and reserved stems so the pieces are about the same size; add them to the sautéed chard stems, onion, and garlic. Strain the cardamom pods from the milk, and add the milk to the sautéed vegetables. Turn heat to medium, cover, and simmer until cauliflower is very tender, 10-12 minutes, stirring occasionally. (If it ever seems too dry, add a bit of water.) Meanwhile, blanch chard leaves.
• Blanch chard leaves: Add another big pinch of salt to the cauliflower-blanching water (enough to make it "salty as the sea"). Add chard, bring back to a simmer, then simmer 30 seconds more. Scoop out the blanched leaves using a strainer or slotted spoon and place into a mixing bowl. Set aside.
• Butter the gratin dish and set aside. Finely grate the Gruyère and Parmigiano-Reggiano and set aside in separate bowls. Gently squeeze the water out of the chard leaves; then roughly chop and set aside.
• In a food processor, add the cauliflower-milk mixture. Pulse a few times so the mixture doesn't splatter, then purée on high. Transfer purée to a large mixing bowl. Add the chopped chard leaves, loosening up any clumps, and the blanched cauliflower florets; stir to combine. Let rest to cool, 15 minutes. Meanwhile, preheat oven to 350 F.
• Add half of the Gruyère to the cauliflower-chard mixture; stir to combine. Season to taste, then transfer to the prepared gratin dish. Level the surface with a spatula, then evenly top with remaining Gruyère and all of the Parmigiano-Reggiano. Cover with foil and bake, 30 minutes. (Note: Gratin can be assembled to this point up to 2 days in advance and stored, covered, in the refrigerator. Remove 2 hours before baking so it can come to room temperature.)
• After 30 minutes, remove foil and place under the broiler for 4-5 minutes, rotating the dish halfway through. (Keep an eye on it so it doesn't burn!) Remove from oven, let rest 5 minutes, then serve.

LENTIL AND PUMPKIN TAGINE

Steps:

• In a saucepan over medium heat, warm the butter or oil.
• Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
• Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
• Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.

PUMPKIN, CRANBERRY & RED ONION TAGINE

Steps:

• Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
• Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
• Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.

SLOW-COOKER CHICKEN TAGINE WITH PUMPKIN

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and ginger; cook 1 minute longer. Stir into slow cooker., Cook, covered, on low until chicken is cooked through and vegetables are tender, 5-6 hours. Serve with couscous; sprinkle with cilantro.

PUMPKIN AND SWISS CHARD TAGINE

Steps:

• Set the oven at 350 degrees. Halve the pumpkin and scoop out the seeds and fibers. Place the pumpkin, cut sides down, on a baking sheet. Bake until the pumpkin is just tender when pricked with a fork, 30 to 40 minutes. When cool enough to handle, skin the pumpkin and cut into 2-inch chunks. In a pot of boiling water, cook the chard for 1 minute. Drain in a colander and set aside. In a small saucepan, bring 1 inch of water to a boil. Add the lemon peel and simmer 1 minute. Drain and repeat. (Blanching removes the bitterness.) Drain and set aside. Increase the oven temperature to 400 degrees. In a large Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and cook until it starts to turn golden, 10 to 12 minutes. Stir in the turmeric and ½ cup of the cilantro. Add the tomatoes, cinnamon, cayenne, 2 teaspoons salt, and ½ teaspoon black pepper and simmer gently for 10 minutes. Stir in the pumpkin, chard, lemon peel, chickpeas, and 2½ cups of water. Transfer the stew to a tagine or a clay pot, if using; otherwise cover the cooking pot and place it in the oven. Bake until bubbling hot, about 45 minutes, stirring halfway through cooking time. Stir in the remaining ½ cup of cilantro and the parsley. The stew shouldn't be soupy, but if it needs more liquid, add a little water. Taste for seasoning and adjust as needed. Serve hot.