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Peas with liver and mustard

Peas with liver and mustard

10 ounces partially thawed frozen or fresh shelled peas (1 3/4 cups)

1 onion, thinly sliced

0.5 kg livers

1 tablespoon garlic

1 teaspoon ginger

1/4 cup butter (or oil), divided

3 tablespoon mustard

Salt to taste 

In a medium skillet cook the liver with the garlic, ginger, onion, salt to taste and mustard, until the onion is translucent and the liver is cooked.

Add the pea and cook for 3 mins and salt to taste.

 

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Peas with meatballs

Peas with meatballs

Ingredients for the dumplings:

400 g ground beef

4 garlic cloves

1 teaspoon ginger

1 teaspoon persil

1 cube

Pepper

Salt

Ingredients for the sauce:

3 tomatoes puree

250 g of peas

1 onion diced

1 tomato diced

1 clove garlic minced

1 teaspoon of paprika

4 pinch of ginger powder

6 tablespoons olive oil

Pepper

Salt

300 ml of water

Chop the garlic, ginger and persil.

Combine the meat, cube and spices. Mix by kneading the meat for a few moments. Make dumplings the size of a walnut 

Put the olive oil in a casserole on medium heat add the meatball. Remove the meatballs and set aside

Add diced tomatoes, onion and cook for 3 mins. Add purred tomatoes, garlic, paprika, ginger,  Simmer 10 minutes. 

Add the meatballs and cook for 10 minutes. 

Add the peas, salt to taste and cook for 10 minutes. 

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CHICKEN TAGINE WITH POTATOES AND PEAS

CHICKEN TAGINE WITH POTATOES AND PEAS

Easy tanginess recipe!

CHICKEN TAGINE WITH POTATOES AND PEAS

Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 6 chicken breasts
  • 2 onions thinly sliced
  • 2 garlic cloves minced
  • 1/4 cup extra virgin olive oil
  • 2 saffron threads
  • 1/4 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon salt to taste
  • 1/4 cup parsley finely chopped
  • 1/4 cup cilantro finely chopped
  • 4 cup potatoes diced bite-size
  • 2 cup green peas

Instructions

  1. In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
  2. Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
  3. Add peas, lower the heat & simmer for 5 minutes more.
  4. If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!

Recipe Notes