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)
BEFORE FIRST USING YOUR COOKING TAGINE
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
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
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..
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.
ENJOYING MOROOCAN FOOD AT THE SPICE
BAZAAR TAGINE COOKING CLASS
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.