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Beef Massaman Soup Marroc Style

London Chef puts a twist on mince pies with this giant, meringue-topped showstopping dessert. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests. London Chef puts a twist on mince pies with this giant, meringue-topped showstopping dessert. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests. London Chef puts a twist on mince pies with this giant, meringue-topped showstopping dessert. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests. Puts a twist on mince pies with this giant, meringue-topped showstopping dessert. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests. Puts a twist on mince pies with this giant, meringue-topped showstopping dessert. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests.

CategorySalads

Total Time60 min

DifficultyAdvanced

Yields7 servings

CuisineIndian

Beef Massaman Soup Marroc Style

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 400g cherry truss tomatoes
  • 2/3 cup dry white wine
  • 2 tablespoons lemon juice
  • 4 garlic cloves, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon sweet paprika

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Preheat oven to 200C/180C fan-forced. Grease a large baking tray with sides.

  2. Remove half of the tomatoes from the vine. Place in a large bowl. Using hands, crush tomatoes. Add wine, lemon juice, garlic, coriander, paprika and 1 tablespoon oil. Season with salt and pepper. Stir to combine. Add potato. Toss to combine. Place potato mixture on prepared tray. Bake for 30 minutes.

  3. Meanwhile, place oregano, dill, rind, caraway seeds and remaining oil in a small food processor. Season with salt and pepper. Process until finely chopped. Make 4 slits on each side of fish. Rub dill mixture in cavity and in slits of fish. Place fish on potato mixture. Bake for 15 minutes.

  4. Cut remaining tomatoes into small portions. Add tomatoes, olives and capers to tray. Bake for a further 15 minutes or until fish is cooked through. Sprinkle with extra herbs. Serve with lemon wedges.

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