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#1 Thu 27 Sep 07 10:26am

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Tagine recipes required...

To "test drive" my new Le Creuset tagine. Anything that comes tested is welcome- the cliched lamb and apricots are also welcome.

Thanks in advance smile


"Cook with love and laughter ..."
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#2 Thu 27 Sep 07 10:41am

itsmarie

Forum champ
Occupation Experimental learning
From Surrey UK
Member since Sat 18 Aug 07

Re: Tagine recipes required...

Moroccan Lamb Tagine

1&1/2 kilos of Lamb shoulder/leg
1 Large onion
3 Cloves of garlic
1 inch piece of ginger
2 teaspoons of ground cinnamon
1 teaspoon corriander seeds
2 x tins of chopped tomatoes
tomato puree
2 tablespoons of clear honey
olive oil

Finely chop 1 large onion and gently fry in olive oil
Finely chop 3 cloves of garlic and grate the 1 inch piece of ginger and fry along with the onions.
Add 2 teaspoons of ground cinnamon and 1 teaspoon of crushed corriander seeds and gently fry.
Add 2 tins of chopped tomatos and a squeeze of tomato puree
Add the chopped up lamb and 2 tablespoons of honey to the mixture.
put in the oven and cook at 130 for 2 hours.
yummy

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#3 Thu 27 Sep 07 10:50am

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Tagine recipes required...

Sounds delicious. Know one dish on the menu for the next week! Thank you smile


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#4 Thu 27 Sep 07 11:04am

itsmarie

Forum champ
Occupation Experimental learning
From Surrey UK
Member since Sat 18 Aug 07

Re: Tagine recipes required...

your very welcome big_smile

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#5 Thu 27 Sep 07 9:05pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Tagine recipes required...

I too have a le Creuset tagine.

Try the chicken with preserved lemon which is in the recipe book which came with the tagine.

Last edited by GeoffP (Fri 28 Sep 07 3:30am)

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#6 Thu 27 Sep 07 10:03pm

Kirsten

Forum champ
Member since Thu 06 Jan 05

Re: Tagine recipes required...

This was on Rick Stein's latest series: http://www.bbc.co.uk/food/recipes/datab … 6797.shtml

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#7 Fri 28 Sep 07 2:51am

zippets

Member
Occupation Mum
From Perth, Western Australia
Member since Thu 09 Aug 07

Re: Tagine recipes required...

Cheers
smile

Lamb Tangine

Chef:  Craig Squire
Craig is a chef at the Red Ochre Grill in Cairns.

You need:
1 kg diced lamb
2 sliced onions
2 teaspoons garlic (crushed)
2 teaspoons ground cummin
5 bay leaves
50ml olive oils
15 pitted dates
1 cup macadamia nuts (add towards the end)
40g honey

2 tablespoons kama spice (2 teaspoons nutmeg, 1 tablespoon ground black pepper, 1 tablespoon ginger, 1 teaspoon tumeric, 1 teaspoon cinnamon).
Seasoning to taste.

Method:
Heat heavy based pot, add oil, onions and lamb to sear. Add kama spice, garlic, bay leaves and ground cumin and stir through.
Allow to simmer - add honey and chopped dates. (Chef's Tip: In order to chop dates easily - warm in microwave first).
Simmer with lids on - stirring to avoid sticking. Cook until meat is tender for about 90 minutes.
Serve with rice or cous-cous.

Lamb Tangine with Garlic, Honey and Almonds

You need:
1.5 kg leg lamb, boned, trimmed of fat and cut into 3cm. cubes
2 tablespoon oil
30g salted butter
2 Spanish onions, sliced
10 cloves garlic, peeled
2 tablespoon grated ginger
½ teaspoon cayenne ( or to taste)
1 teaspoon ground tumeric
1 teaspoon ground cumin
4 tomatoes, peeled and chopped
1 tablespoon honey
50g currants, soaked in warm water for 15 minutes and drained
70g almonds
½ cup parsley, chopped
½ cup coriander, chopped
250g couscous, cooked to serve

Method:
Heat 1 tablespoon oil and the butter in a large pan, and cook onion, garlic and ginger over medium heat for 4 to 5 minutes or until onion is soft. Add cayenne, tumeric, cumin, ginger and meat and stir to coat meat.
Add tomato, honey and ½ cup water. Bring to the boil, cover and simmer, stirring occasionally for 1 ½ to 2 hours, or until meat is tender.
Heat remaining oil in a small pan. And cook currants and almonds over medium heat until almonds are golden. Stir half of the chopped parsley and coriander into tagine. Serve with couscous , and sprinkle with almond mixture and remaining herbs.
Serves 4.

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#8 Fri 28 Sep 07 8:20am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Tagine recipes required...

Chicken and vegetable tagine

Ingredients

1/4 cup olive oil
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
2cm piece ginger, peeled, finely grated
3 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 cups vegetable stock
600g sweet potato, cut into 4cm pieces
450g eggplant, cut into 4cm pieces
125g green beans, trimmed, halved
700g chicken thigh fillets, cut into 3cm pieces
1 1/2 cups couscous
1/3 cup coriander leaves, roughly-chopped
Method
Heat 1 1/2 tablespoons oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 10 minutes or until golden. Add garlic, ginger, cumin, paprika, cayenne pepper and cinnamon. Cook, stirring, for 1 minute.
Add stock, stirring and scraping base of pan. Add sweet potato, eggplant and beans. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 to 20 minutes or until tender.
Meanwhile, heat 2 teaspoons remaining oil in a large frying pan over medium heat. Add chicken and cook for 5 minutes or until golden and cooked through. Stir through vegetable mixture.
Place couscous in a heatproof bowl. Add 1 3/4 cups boiling water. Cover tightly with foil and stand for 5 minutes. Uncover, drizzle with remaining tablespoon oil. Season with salt and pepper. Using a fork, stir to separate grains. Spoon chicken and vegetable tagine over couscous. Sprinkle with coriander. Serve.

Moroccan Beef Tagine

You need:
1.2 kilos diced topside of beef
1/2 bunch parsley, chopped
1/2 bunch coriander, chopped
2 medium onions, chopped
1/4 bunch mint, picked and chopped
1/2 teaspoon marjoram
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
120 grams butter
1 large quince
2 apples, quartered
750 grams crushed tomatoes
120ml oil

Method:
Combine all the herbs and spices in a bowl to form a garam masala (curry powder), and add the chopped parsley, mint and coriander. Mix well together.

Add the diced beef to the herb mix and massage the garam masala into the meat. Allow to stand and marinate for two to three hours.

Heat a little oil in a fry pan and begin to seal of the marinated meat, a little at a time. Place the sealed meat into an ovenproof container with a tightly fitting lid. Repeat this process until all the meat is sealed. Make sure you allow the oil in the pan to heat up sufficiently before adding the next lot of meat to be sealed.

Once all the meat is prepared, saute the diced onions in the same pan and also add the onion to your meat in the ovenproof dish.

While the pan is still warm, add the crushed tomato and a little water to form a liquid. Heat gently, stirring occasionally. While the sauce is heating add the quartered apples and quince to the casserole container.

Once the sauce is heated add that to the other ingredients and stir well. Place the lid on top of your casserole and then place it in an oven set at 160 degrees Celsius and slowly braise for two to three hours.

Serve with couscous, some natural yoghurt and chopped coriander as garnish.

tagine of spring vegetables with spiced tomato broth and couscous

ingredients

2 cups vegetable broth
2 cloves garlic, peeled
2 thin slices fresh ginger
1 tsp coriander
1 tsp cumin
1 small eggplant, cut into 1/2-inch slices
1 tbsp tomato paste
1 cup baby carrots
1 cup cauliflower florets
1 medium zucchini, cut into 1/2-inch slices
1/2 cup sliced radishes
1 cup oyster mushrooms, bottom ends of stems trimmed (or button mushrooms, quartered)
1 cup frozen pearl onions
1 cup cherry tomatoes
2 cloves garlic, peeled and minced
2 tbsp extra-virgin olive oil
1 tbsp garam masala spice (found in supermarkets)
2 cups roughly chopped mustard greens
3 cups cooked whole-wheat couscous preparationPreheat oven to 400°F. In a saucepan, simmer first 5 ingredients 20 minutes. Meanwhile, sprinkle eggplant with salt and let stand 10 minutes. Rinse and pat dry with a paper towel. Remove garlic cloves and ginger from saucepan. Add tomato paste and stir. Season with salt and pepper. Reserve and keep warm. Blanch carrots and cauliflower in boiling water 5 minutes; drain. Rinse with cold water; drain again. Toss all veggies, except mustard greens, with minced garlic and oil. Spread vegetables on baking sheet, sprinkle with garam masala and bake 15 minutes. Remove from oven, add mustard greens and toss. Return to oven and bake 5 minutes more. Divide couscous and vegetables among 4 bowls, and pour 1/2 cup broth in each.

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#9 Fri 28 Sep 07 11:32am

Cindy

Forum champ
Occupation Registered Nurse
From Adelaide, OZ
Member since Tue 03 Aug 04

Re: Tagine recipes required...

Try looking on the Cook and the chef website. Maggie made a tagine  a few weeks back.

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#10 Fri 28 Sep 07 2:17pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Tagine recipes required...

Thanks, Cindy. Will Google to find the url for the site smile


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