A Seasonal Slow Sunday Supper:
Aromatic Beef and Quince Tagine with Pomegranate
The season continues to move on with misty mornings and crisp frosty evenings, stars bright and the sky filled with fireworks, as Bonfire Night approaches on the 5th November. Meals are now taken by roaring fires and casseroles, daubes, stews, soups and hot pots are proving popular choices with the family. The greengrocer’s shop display is filled with tangerines, apples, pears, quince, root vegetables, onions, field mushrooms and exotic pomegranates, whilst inside propping up the door, are a line of pumpkins. It’s a season brimming with wonderful produce and I love this time of year. So, when I received a box of food from Knorr and Forman and Field the other day, I was delighted to see that it was filled with some fabulous seasonal produce: beef brisket (one of my favourite cuts of meat), pearl onions, celery, thyme and parsley, beautiful wild mushrooms, leeks and celery, port, red wine and some Knorr Rich Beef Stock Pots, I knew that there would be a tasty family meal on the table at the weekend.
I have just been asked to be part of the Knorr Seasonal Box Campaign for bloggers; basically, I will receive a box of seasonal ingredients throughout the year, and my challenge is to make a recipe with the ingredients provided – either one of my own creations, or a specially selected recipe from Marco Pierre White for Knorr. My first box arrived with all the ingredients to make a Boeuf Bourguignon with Wild Mushrooms. Now I LOVE Boeuf Bourguignon, it’s an all time French classic and a dish that is perfect for this time of year, but, I also fancied making a recipe of my own with the ingredients that arrived, and as soon as I saw the wonderful piece of beef brisket, I knew what I wanted to make, a fragrant and aromatic tagine, Beef and Quince Tagine with Pomegranate, as I had some pomegranates in the pantry, and some quince to use up from my tree in the garden.
My quince tree has been a STAR this year, I have had kilos and kilos of golden perfumed fruit, and I still have a bowl left to use. I LOVE quince in preserves, but, this exotic fruit is an absolute DIVA in savoury stews and casseroles, as well as curries, and tagines too. So, the scene was set for a Moroccan Sunday Lunch, with thanks to Knorr. I decided to make this tagine in my slow cooker, as I had lots of other things to make and bake; however, I have included instructions for conventional cooking in the recipe. The Knorr stock was amazingly beefy and almost like home-made stock, with a rich smell and flavour – perfect as a base for my aromatic casserole…..
I served this with fluffy couscous, as well as some flat breads and harissa on the side; the tagine was beautifully fragrant with ras-el-hanout and the quince, and, the beef was meltingly tender. The bottle of wine that was in my box proved to be a perfect accompaniment for the meal, and I will have the port for a wee digestif later, with some cheese! As for the wild mushrooms, they are on the menu for tea time tonight, as I am going tomake an omelette with them, and some of my hen’s free-range eggs, perfect! For those of you hankering after a good Boeuf Bourguignon, DO take a look at the excellent video on the Knorr site, where Marco Pierre White presents a Masterclass on how to make a perfect Boeuf Bourguignon.….it’s well worth a look, and the recipe is also shown there too.
The next time I am in the mood for a Boeuf Bourguignon, this is the recipe I am going to make, and I will report back here! In the meantime, if you would like to WIN a Boeuf Bourguignon Beef Box from Knorr and Forman and Field, I have a GIVEAWAY running at the moment, where you can enter to win one: Giveaway: Win a Forman and Field Boeuf Bourguignon in a Box with Knorr, GOOD LUCK!
With thanks to Knorr and Forman and Field, as well as Jen and Neil for sending me this lovely box, and I look forward to cooking with Knorr in the future. Time to go now, but DO call back later, as I have a bonfire recipe to share, as well as an unusual meal plan for next week.…..have a RELAXED SLOW SUNDAY, Karen
Disclaimer: I was sent a box of ingredients from Forman and Field and Knorr and was asked to make a recipe to post here; all opinions are my own and I was not paid for this post. With thanks to Knorr and Forman and Field, as well as Jen and Neil, for sending me these ingredients.