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Lamb Tagine with Olives

Tagine’s are the wonderful stews of Morocco and have the same name as their cooking pot. These earthenware dishes with conical lids come in every conceivable size from tiny ones for a single person to huge ones that can cater for a vast banquet.

The meal is cooked and served in its dish and as you lift the lid you are enveloped with the delicious aroma of lamb, chicken or fish combined with prunes, quince, coriander, cumin or ginger – the variations are endless.


1.5 kg lamb, cut into cubes
5ml powdered ginger
2 onions, grated
5ml ground cumin
2 cloves of garlic, chopped
90ml foodies for food lovers Extra Virgin Olive Oil with a dash of lime
Handful of parsley, chopped
250g green olives
60ml fresh coriander leaves chopped
Salt and pepper to taste


Put all the ingredients, except the olives into a bowl, and let the lamb marinate overnight. Transfer the lamb and the marinade to a tagine or casserole dish. Add enough water to cover the meat and simmer over a low heat, covered for 1 hour or until the meat is tender. Put the olives into the casserole after about 45 minutes. 

To serve, arrange the meat on a warm serving dish and reduce the sauce until it is thick.  Pour over the meat.

Serves 4 - 6

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2 c cooked chickpeas
3 cloves chopped garlic
2 t ground cumin
2 T Tahini (ground sesame seeds) optional
Pinch cayenne pepper
¼ c foodies for food lovers Extra Virgin Olive Oil with a dash of garlic
2 T lemon juice
Salt and freshly ground pepper to taste


Blend together in the food processor until nice and smooth. If it is too dry, add a small quantity of water to give a smooth, thick consistency.

This hummus will keep for 4- 5 days in the fridge and also can be frozen. Enjoy!

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Lemon and Olive Oil Marinade


2 t Balsamic vinegar

1/2 c Lemon juice

1/2 c foodies for food lovers Extra Virgin Olive Oil

1 t Garlic powder

1/2 t Ginger, ground

1 t Oregano, dried

1 t Sea salt

1/2 t Turmeric


Add the lemon juice, olive oil, and balsamic vinegar to a medium sized bowl. With a fork or whisk, beat the three ingredients together.

Add the rest of the ingredients and whisk them into the lemon-oil mixture until they are evenly combined.

Store in an airtight container and shake before use. Enjoy as a delicious salad dressing or meat marinade.

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Butterfish fillets with a fresh Karengo salsa


Butter and foodies for food lovers Extra Virgin Olive Oil for frying
6 Butter fish Fillets
foodies for food lovers Flaky Sea Salt

8 tomatoes, finely chopped
½ telegraph cucumber, finely chopped
1 red onion, finely chopped
2 T small capers
Handful flat parsley leaves
2 T Pacific Harvest Karengo fronds
2 T balsamic vinegar
150ml extra virgin olive oil
1 t dried chilli flakes
Juice of one lime


Combine all of the salsa ingredients in a bowl. Season to taste, and set aside at room temperature.

Pat the fish dry with paper towels and then season the fillets with a little flaky sea salt and pepper.

Melt the butter in a fry pan on a low heat.  Once the butter is melted, add the oil and turn up to a medium heat.  Carefully lay the fish fillets in to the pan. Cook the fillets on both sides, turning once, until the flesh turns just white.

Serve the fish with a generous helping of the salsa spooned on top.

Salsa recipe and photo provided by Louise M. Fawcett of Pacific Harvest.

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Basil Infused Olive Oil


Let the oil infuse for one week or more as It keeps tasting better with time.