Celebrity Spotting and Chorizo Tagine with Cous Cous

Quite a coincidence happened the other day. My girlfriend and I were sitting on the underground chatting about celebrity spottings.

My brother has sat opposite Eddy Izzard, seen Michael Palin enter a taxi and seen Cat from Eastenders in a London Pub. My dad has seen Janet Street Porter (if I was being a comedian I would have made a joke like and he didn’t punch her in the face?!? (not a big fan of Janet Street Porter)) and Chris Eubank.

I was basically explaining this to my girlfriend and when opposite us sat Dev from Coronation Street!!! It was an odd coincidence but a cool one! I don’t watch Coronation Street and I’m not a fan but its always nice to see a celebrity and say nothing to them (like I would have the confidence to speak to a celebrity – even one I liked. What would you say? After Hi – I’m a fan, I think it would just be awkward).

To make things, more of a coincidence the same day I celebrity spotted someone, my dad saw Rowan Atkinson buying a £300 woman’s scarf (not sure how he knew that part). I have to admit his celebrity spotting trumped mine. Oh well, I’m sure living in London I may get to see more.

Celebrities done. On to food!

This is a delicious simple “Tagine” with what pops up a lot on FADHoppers – Chorizo!

014 (Custom)

Serves: 2
Prep Time: 1 hour 30 minutes
Cooking Time: 20 minutes

Small can of chickpeas
Olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1 cooking chorizo, diced
2-3 bay leaves
Several sprigs of thyme
2 tsp paprika
1 lemon, juice of
Salt and black pepper
Cous cous
500ml lamb stock
1 tbsp of harrisa paste
1 tbsp of olive oil

Drain the chickpeas
Add the chickpeas to a pot
Pour water over the chickpeas
Bring to the boil
Simmer for at least 1 hour 30 minutes.
Heat 2 tbsp olive oil in a pot / tagine.
Add the onions and garlic and cook for a minute or two, until they begin to colour.
Add the chorizo, bay leaves and thyme and cook until lightly browned, and the oils from chorizo have been released.
Add the chickpeas.
Cover with a lid.
Cook gently for 10 – 15 minutes, occasionally shaking the pot.
Pour cous cous into a bowl, pour over lamb stock, cover and leave for 5 minutes
Meanwhile mix the harrisa paste and olive oil.
Fluff up the cous cous and stir in the harissa and oil
Squeeze in the lemon juice into the chorizo tagine
Season the chorizo tagine.




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s