| TAGINES - Instructions |  |
WHAT
IS A TAGINE?
Tagine is the Moroccan
word that refers to both the
conical shaped slow cooking pot,
and also to the food prepared in it.
The shape preserves the moisture in food
while cooking, and also creates a circulation
within the dish, infusing the food with spices
and flavours. Typically Moroccans' love sweet
and savoury flavors in the same dish, such as
Mrouziya (Honeyed Lamb) or feature meat or poultry gently simmered with
vegetables, olives, preserved lemons, garlic and wonderful spice blends
like Ras El Hanout, Baharat or Moroccan La Kama. We think that cooking
in a Moroccan tagine somehow gives our dishes an indescribable ''extra'
flavour.
COOKING
TAGINES
You can identify tagines suitable for cooking as those that have no
painting or engraving, especially on the base. Cooking tagines are generally
plain terracotta , and are glazed inside and out, on the base and lid.
(see our large 35 cm terracotta cooking tagine) Some cooking tagines
have a small amount of paint decoration on the outside of the lid. (See
our medium terracotta cooking tagine)
SERVING TAGINES
Serving tagines can't be used with heat, but can be used to present a stunning meal at a dinner party. Pile up your prepared couscous on the base, then top with your cooked tagine/curry, drizzling the sauce over so that it soaks into the couscous. What a fabulous way to present a delicious meal.
BEFORE
FIRST USING YOUR COOKING TAGINE (Once only)
Soak in water for 24 hrs. Coat inside with olive oil & put into a
cold oven. Set temperature @ 100C and leave in for 1.5 hours. The tagine
is now ready for use
EACH
TIME YOU COOK
Soak your cooking tagine in water for 24 hours before you use it.
Warm the base up slowly over a low flame, and don't subject your tagine
to intense temperature changes (don't
place a hot tagine on a cold surface) .
Once hot enough, fry onions, Spice Bazaar spices and meat briefly, add
vegetables (timing varies according to recipe being used), then add
your liquid. Put on the lid and leave it to simmer for as long as required.
Check occasionally, stirring and adding more liquid if necessary. Traditionally
tagines are long, slow cooked, full flavoured dishes which melt in the
mouth when served, so don't rush the process. Serve your tagine direct
to the table with Fruit & Nut Cous Cous and Mint Tea.
CARE
OF YOUR TAGINE.
Cooking tagines can
be used on a low stovetop flame, in an oven, over coals, in a Weber
BBQ, or on an electric stovetop with a heat diffuser.
Always hand wash your tagine after use, never put it in the dishwasher.
Don't change the temperature dramatically : warm it up slowly, and don't
place a hot tagine on a cold surface.
Don't rush the cooking process, long and slow is they key. Don't be
tempted to turn up the heat to hurry things along..