White Wine & Preserved Lemon Tagine

£1.95

A Moroccan-inspired sauce with tomatoes, white wine, preserved lemons & spices.

  • Suitable for vegetarians
  • No added sugar
  • Gluten free
  • No artificial colours, additives or preservatives
  • Made by hand in small batches
  • Serves 2 as a main course or 4 as tapas

Ingredients:

Plum Tomatoes, Onions, Carrots, Water, White Wine (3.89%), Tomato Puree, Preserved Lemons (1.30%), Olive Oil, Sea Salt, Garlic, Parsley, Tarragon, Chervil, Fennel Seeds, Cracked Black Pepper, Cinnamon, Cumin.

Jar size: 350g
Pack size: 12 x 350g
Storage: once open refrigerate and consume within 3 days.

Nutrition


Typical values per 100g
Energy 168KJ
Energy 40kcal
Fat 1.3g
Saturates 0g
Carbohydrates 4.8g
Sugars 3.5g
Protein 1g
Salt 0.58g

“Use as a cooking sauce or pour over to create these simple dishes”

Baked Cod Loin: Serves 2 as a main course

1 x 350g Leon’s White Wine & Preserved Lemon Tagine Sauce
2 x 200g pieces cod loin or any firm white fish
1 tsp olive oil
good grind of black pepper
fresh lemon and parsley
sprinkle of salt (optional)

  • Warm the olive oil in a shallow frying pan
  • Add the fish and cook for 1 minute on each side
  • Transfer the fish to a shallow baking tray
  • Heat the sauce in a saucepan and pour over the fish
  • Place the baking tray in a pre-heated 160°C oven and cook for 20 minutes
  • Serve with couscous, rice or sauté potatoes
  • Garnish with a twist of lemon and sprinkle with freshly chopped parsley

Seafood Tagine: Serves 2 as a main course or 4 as tapas

1 x 350g Leon’s White Wine & Preserved Lemon Tagine Sauce
400g mixed seafood (prawns, squid, mussels)
1 tsp olive oil
good grind of black pepper
fresh parsley
sprinkle of sea salt (optional)

  • Dry the seafood on a paper towel
  • Heat the olive oil in a shallow pan
  • Add the seafood and cook for 1 minute
  • Pour over the sauce, bring to the boil and simmer for 10 minutes
  • Sprinkle with sea salt and a good grind of black pepper
  • Garnish with chopped parsley
  • Serve on a bed of couscous with a selection of fresh vegetables

Lemon & Chilli Prawns: Serves 4 as tapas

1 x 350g Leon’s White Wine & Preserved Lemon Tagine Sauce
400g tiger prawns
1 tsp olive oil
1 x fresh red chilli, seeds left in and finely chopped
fresh parsley

  • Heat the oil in a heavy frying pan
  • Add the prawns and cook for 3-4 minutes
  • Add the chopped chilli
  • Add the sauce and bring to a simmer until the prawns are cooked
  • Pour into a terracotta dish and serve with crusty bread or warmed pitta bread