Beef & Prune Tangine & Strawberry & Coconut Cake

Main: Beef and Prune Tangine with Spinach Cous Cous
Women’s Weekly Complete Book of Modern Classics Page 174

Dessert: Rhubarb, Strawberry and Coconut Cake
Women’s Weekly Magazine October 2018

Hi again everyone!

If I haven’t said it before I will say it now, this Modern Classics book is a must for all everyday type cooks like me. It can make you look really good, trust me. This beef recipe is very simple, economical (because you are using a cheaper cut of meat) and extremely tasty. There is no browning of the meat, just a throw it all in type of casserole and they don’t even ask you to do it in Tangine bowl thingy.

I did adjust the seasonings though towards the end of the cooking because I doubled the meat and whilst I doubled the seasonings in the beginning, I felt it needed a little extra upon tasting. The prunes definitely give it a sweet little kick too. Not everyone loves Cous Cous (especially the MAV – should have seen his face when I said we are having “spinach” Cous Cous!) but it goes so very well with this recipe. However, a lovely mash would also work well. The leftovers can be frozen or have them on toast the next day. This rated an 8/10.

As for dessert – SUGAR ALERT !!!!! This got a fat 10/10 and is decadently yummy. BUT, wow such a lot of sugar. 680g of castor sugar all up in this delightful dessert. The combination of cakeyness and fruit and meringue just leaves you wanting more and therein lies the danger. I ate far too much of it. It is big so goes a long way.

What would I do differently? Well, you bake the rhubarb after cutting it lengthways, in 300g of the sugar so next time (and there will definitely be a next time) I will cut the rhubarb in say 4cm lengths and only use a 100g of sugar with the orange juice. I am sure it would be just as sweet and tender without the stringiness of the lengths of rhubarb. Actually, even just a sprinkling of sugar would do. I will try it and let you know but this must be a dessert you put on your list of things to try. I photographed the recipe for you as you may not have this month’s WW.

That’s it for this week.

From my table to yours with love.

Beef and Prune Tagine with Spinach Couscous

2 Large red onions (660g) (chopped finely)
2 tbsp Olive oil
1 tsp Cracked black pepper
Pinch saffron thread
1 tsp Ground cinnamon
1/4 tsp Ground ginger
1 Kilo Beef blade stead (diced into 4ch pieces)
50 g Butter (chopped)
425 g Can diced tomatoes
1 c Water
2 tbsp White sugar
3/4 c Toasted slivered almonds
1 1/2 c Seeded prunes
1 tsp Lemon rind (finely grated)
1/4 tsp Ground cinnamon (extra)

Spinach Couscous

1 1/2 c Coucous
1 1/2 c Boiling water
80 g Spinach leaves (shredded finely)

Combine onion, oil, pepper, saffron, cinnamon and ginger in large bowl; add beef, toss to coat in mixture. Place beef in large deep saucepan with butter, undrained tomatoes the water, half of the sugar and 1/2 cup of the nuts; bring to boil. Reduce heat; simmer, covered, 1 1/2 hours. Remove 1 cup cooking liquid; reserve. Simmer tagine, uncovered, 30 minutes. Meanwhile, place prunes in small bowl, cover with boiling water; stand 20 mins, drain. Place prunes in small saucepan with rind, extra cinnamon, remaining sugar and reserved cooking liquid; bring to boil. Reduce heat; simmer, uncovered, about 15 minutes or until prunes soften. Stir into tagine. Make couscous. Divide couscous and tagine among serving plates; sprinkle tagine with remaining nuts.

Couscous

Combine couscous with boiling water in large heatproof bowl, cover; stand for about 5 mins or until water is absorbed, fluffing with fork occasionally. Stir in spinach.

Rhubarb, Strawberry & Coconut Cake

I felt this recipe used far too much sugar so if you wish you can reduce the amount they suggest to bake the rhubarb.

Baked Rhubarb

1 Lemon (finely grated zest)
1 Vanilla bean (split and seeds scraped)
300 g Caster sugar
7 Rhubarb stalks (leave removed)
1 Orange (juiced)

Cake

125 g Unsalted butter (softened)
200 g Self-raising flour (sifted)
50 g Shredded coconut
50 g Flaked coconut
125 g Strawberries (hulled & cut in half or raspberries)
200 g Castor sugar
350 ml Coconut cream
2 eggs

Meringue

4 Egg whites
pinch salt
180 g Caster sugar (extra)
1 tsp Vanilla extract
1 tsp White vinegar
1 tsp Cornflour
50 g Flaked coconut

To serve:

Clotted cream or yoghurt

Baked Rhubarb

Preheat the oven to 160º (140º fan-forced). Place the zest, vanilla seeds and sugar in a food processor and blitz for 30 seconds. Cut the rhubarb stalks down the middle lengthways and cut into 8cm long batons. Arrange in a baking dish in rows and sprinkle with the vanilla sugar and orange juice. Bake for 20 minutes or until softened. Remove from the oven and set aside.

Cake

Reduce the oven temperature to 150º and line the base and sides of a 30cm x 20cm slice tin with baking paper. Alternatively, use a 30cm diameter round spring-form tin to make removing the cake from the tin easier. Using an electric mixer fitter with the paddle attachment, cream the butter and sugar on medium speed for about 3 minutes until pale and fluffy. The butter must be really soft for ultimate fluffiness. Meanwhile, give the eggs a light beat with a fork, then gradually add them to the fluffy butter. Scrape down the sides of the bowl with a spatula every now and then if you feel the egg is not incorporating with the butter. Once all the egg is added, whisk batter again until pale and fluffy. Remove the bowl from the mixer and fold through one-third of the coconut cream followed by one-third of the flour, alternating until both the cream and flour have been completely incorporated, then fold through the shredded and flaked coconut. Spread the cake batter evenly over the base of the prepared tin using a palette knife, being sure not to forget the corners. Arrange the rhubarb and strawberries evenly over the batter, draining any excessive liquid from the rhubarb as you do so.

Meringue

Wash your mixer bowl so it is scrupulously clean for the egg whites and fit whisk attachment. Add egg whites and salt to the bowl and whisk on medium speed until soft ribbons form. Start adding sugar gradually and continue adding a little at a time over a 2 minute period, whisking until meringue is thick and glossy. Remove the bowl from the mixer and use a spatula to gently fold through the vanilla, vinegar, cornflour and coconut until well combined. Spoon meringue over the fruit and gently smooth the top. Bake for 45 minutes or until meringue is golden and a skewer inserted in the centre of the cake comes out clean. Serve with cream or yoghurt.

Beef & Prune Tangine & Strawberry & Coconut Cake