Welcome to our Coffee Break forum! Here you can chat to other members, not just about cooking, food and recipes, but anything that takes your fancy. Share your stories, culinary or otherwise. So. What’s on your mind today?
I have just been brought a Tagine and a Heat Diffuser Mat.I have never asked let alone talked about Tajines and Morrocan cooking - to be honest not keen in meat and fruit mix or couscous or chickpeas.So this gift was a shocker and a nice surprise.Can anyone point me in the direction of any good recipes/books to try out.HELLLLPPPPPPP!!!!!!!!!!!!!!!
I have a recipe that I use a lot, Sam. It can be made with chicken or lamb. Will look up the recipe... (Does have dried apricots in it though)
Here's one submitted by Krish in 2009 - it includes Earl Grey tea bags, dates, prunes and golden raisins:http://www.deliaonline.com/community/yourrecipes/maincourses/lamb-shank-tagine.htmlBut I'd think you could safely cook any "slow cooked" dish in it. Maybe you could try Delia's Slow Braised Belly Pork with Bacon, Apples & Cider (not for me though, has juniper in it akk)http://www.deliaonline.com/recipes/cuisine/european/english/slow-braised-belly-pork-with-bacon-apples-and-cider.htmlOr for a non-fruity dish there's Delia's Italian Braised Beef with Gremolatahttp://www.deliaonline.com/recipes/cuisine/european/italian/italian-braised-beef-with-gremolata.htmlOr you could just throw in your own base - sealed diced beef with carrot and onion, rosemary and thyme, then add anything else you feel like.
Google The Little Yellow Cookbook Sam,Maroque.co.uk It is an excellent start off point for any Tagine recipes.Yummy
ick ick ick too with juniper berries delia has another dish with sausages and juniper berries - totally ruined it for me, plappy horrid stuff. lol.thanks so far for the replies.
Hi Sam,Lovely AWT lamb tagine recipe on the BBC site. Paul made it at the weekend. Was delicious and really not that sweet, even with the dates and extra addition of butternut squash.As ever, recipes can be easily adapted to suit all tastes but I find that because of the long, slow cooking processes all the flavours mellow out anyway, so it is only a hint of sweetness and any added fruit has practically melted into the sauce. Hungry again just thinking about it.
Both back on the same thread! What a sight for sore eyes you two are....
I was thinking about asking something that I don't think I've seen here before, but wondered if I was being a bit forward after such a long absence.But now I'll go ahead and post it, when I've written it - give me an hour, other things going on at the same time.
You are always welcome here!
is now on my profile.
Thankyou Mrs Essex.Shall report back.
We were in Marrakech in March and the hotel put on a cookery demo for making a tagine. Ingredients were very simple, just oil, onions, garlic, chicken, olives, lemon juice and water.Sam, check out the recipes on the seasoned Pioneers website. I've done a couple of recipes using Ras El Hanout (translates as King of the Shop, and is traditionally a mix of spices individual to each shop).
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