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Tagines
Aug 13, 2013 13:15:00 GMT 10
Post by Deleted on Aug 13, 2013 13:15:00 GMT 10
Does anyone have one? I've had mine for about 18 months and have cooked with it twice. I'd like to do some authentic Moroccan dishes but am not confident. I want to do something really special for friends who are usually wary of my cooking skills, lol. Just trying to work out cooking times and how to get the burner down really low. I'm sure they need a simmer mat when used on the stove top. This is similar to mine.
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Tagines
Aug 13, 2013 16:59:16 GMT 10
Post by Deleted on Aug 13, 2013 16:59:16 GMT 10
Yes Stellar...we have one.. A thin terra cotta version, not like the one pictured. Ours, you soak in water and use on the gas burner...weird, and freaky putting ceramic on direct heat but I guess they put them over coals in the old days. if you are spooked by the thought of stovetop, you can brown off ingredients in a pan then transfer to the tagine to finish in the oven Not ideal for a family-sized dinner I found. I also have one of those Asian white pots , unglazed outside, brown glaze inside and surrounded by a wire basket...does a great job too but a little fragile..., but my favorite is my cast iron camp oven I use on the burner...unkillable!
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Tagines
Aug 13, 2013 17:03:42 GMT 10
Post by Deleted on Aug 13, 2013 17:03:42 GMT 10
My favourite recipe in my tagine is chicken with preserved lemon and olives...
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Tagines
Aug 14, 2013 10:35:54 GMT 10
Post by Deleted on Aug 14, 2013 10:35:54 GMT 10
Yes Stellar...we have one.. A thin terra cotta version, not like the one pictured. Ours, you soak in water and use on the gas burner...weird, and freaky putting ceramic on direct heat but I guess they put them over coals in the old days. if you are spooked by the thought of stovetop, you can brown off ingredients in a pan then transfer to the tagine to finish in the oven Not ideal for a family-sized dinner I found. I also have one of those Asian white pots , unglazed outside, brown glaze inside and surrounded by a wire basket...does a great job too but a little fragile..., but my favorite is my cast iron camp oven I use on the burner...unkillable! Mine is a glazed terracotta one Grim. I've heard that you are supposed to season them first by rubbing with oil and putting in the oven for two hours before use. I can't remember seeing that instruction in the leaflet and so I didn't do it. Would that make a difference do you think? Mine is probably the 6 person size. I agree they don't look all that large though and they're probably a better size for 4. You have to pile the food up so I think you can get a fair bit in. And I saw that recipe with the chicken, lemon and olives. I noticed they recommend chicken thigh fillets because the breast fillets dry out. Yet the constant basting of the food as moisture keeps trickling back down throughout the cooking process is supposed to keep the food moist and succulent.
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Tagines
Aug 14, 2013 10:52:48 GMT 10
Post by Deleted on Aug 14, 2013 10:52:48 GMT 10
It doesn't have an Islamic origin!! It is of Berber origin and they had to use this sort of cooking pot because they were nomads wandering in the desert without sufficient water for the usual methods of cooking. The Berbers might well have been converted by the sword, but their tagines predated Islam. And I got interested in this sort of cooking because I've been to the Out of Africa restaurant in Manly a few times. A girl I know was an apprentice chef there. The head chef and owner is Hassan M'Souli who is an authority on this type of cooking coming from Morocco himself. He's won lots of awards and is often on telly, writes books and so on. His "Make it Moroccan" book won Best in World at the global awards. He also gives cooking lessons and I just might attend one.
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Tagines
Aug 15, 2013 10:03:01 GMT 10
Post by Deleted on Aug 15, 2013 10:03:01 GMT 10
I am NOT embracing Islamic cooking. It is NOT Islamic!! I do NOT follow rugby teams ... and what's with this rugby anyway?? I don't follow league, union, soccer, AFL - anything that defines itself as "football." Football is full of drunken, misogynistic, drug taking boofheads. But I'm sure there's heaps of Islanders in that lot.
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Tagines
Aug 15, 2013 11:16:43 GMT 10
Post by Deleted on Aug 15, 2013 11:16:43 GMT 10
I am keeping my tagine so stop snooping around the bins! Besides, if I wanted to throw it out, I'd wait for the council cleanup. But more likely I'd give it to a friend or Vinnies. But I'm doing none of that because I plan to master this Moroccan tagine cooking, so there!
And if I want to "embrace" multiculti food, I only have to eat pasta. Or Chinese, or Thai which I regularly do.
Which reminds me ... I will ask my friend who worked at Out of Africa if they use halal food. If they do - and I'm sure they don't - I'll give it a miss in the future.
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Tagines
Aug 15, 2013 12:52:24 GMT 10
Post by Deleted on Aug 15, 2013 12:52:24 GMT 10
Stellar Our tagine is like the one pictured in Hassan's photo and in the video above. It has that hollow thud that partiall fired clay has, not the vitreous ring we normally hear in fired ceramics. I have not heard of the seasoning with oil, but thats not to say its wrong. the base of ours is unglazed and absorbs water. The lemon chicken is delicious and I prefer skinless thigh cutlets, fat trimmed,. More flavour, moist and the bone in helps both!
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Tagines
Aug 15, 2013 13:22:30 GMT 10
Post by pim on Aug 15, 2013 13:22:30 GMT 10
I lurrrv Moroccan cooking! Alas, Stellar, I can't help you with your request for advice. I don't cook tagines with cous cous and a merguez sausage, I just love to eat 'em!. Happiness is finding a butcher that firstly knows what a merguez sausage is and secondly will have them in stock - hopefully with a tube of harissa sauce.
I was introduced to "la cuisine marocaine" in France. It's a bit like eating Indonesian food in Holland - the old colonial link remains in the way the colonised influenced the eating habits of the colonisers! You can eat Indonesian food in Holland that's every bit as good as in Indonesia - with the added bonus of stringent and scrupulous Dutch health regulations. They understand these things and regard them as a no-brainer. I don't know if Moroccan food in France is as good as in Morocco, but I kinda suspect that it is. French is widely spoken and understood in Morocco.
Bon appétit, Stellar. Et passez le bonjour au chef cuisinier, Monsieur Hassan M'Souli de ma part. Il parlera sûrement le français!
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Tagines
Aug 16, 2013 9:51:54 GMT 10
Post by Deleted on Aug 16, 2013 9:51:54 GMT 10
Stellar Our tagine is like the one pictured in Hassan's photo and in the video above. It has that hollow thud that partiall fired clay has, not the vitreous ring we normally hear in fired ceramics. I have not heard of the seasoning with oil, but thats not to say its wrong. the base of ours is unglazed and absorbs water. The lemon chicken is delicious and I prefer skinless thigh cutlets, fat trimmed,. More flavour, moist and the bone in helps both! Grim ... those kinds of tagines look as though they are to be used over coals which is how the Moroccans would use them. I might try that lemon chicken recipe - it sounds good except for the olives. I'll use them but I don't eat them myself. The good thing about tagines is that they cook themselves without any help from the cook. You just pile the food in and turn on the burner. That's it! They say you shouldn't lift the lid during the cooking process so you just have to be patient but then how would you know when it's ready? Do you remember how long it took for the lemon chicken? I did Moroccan lamb using chops and they came out very tender with the meat falling off the bone - that was about 2 hours.
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Tagines
Aug 16, 2013 9:54:37 GMT 10
Post by Deleted on Aug 16, 2013 9:54:37 GMT 10
Only two?? In case you have been deaf and blind for the past 30 years, it's endemic to that community.
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Tagines
Aug 16, 2013 10:09:05 GMT 10
Post by Deleted on Aug 16, 2013 10:09:05 GMT 10
I lurrrv Moroccan cooking! Alas, Stellar, I can't help you with your request for advice. I don't cook tagines with cous cous and a merguez sausage, I just love to eat 'em!. Happiness is finding a butcher that firstly knows what a merguez sausage is and secondly will have them in stock - hopefully with a tube of harissa sauce. I was introduced to "la cuisine marocaine" in France. It's a bit like eating Indonesian food in Holland - the old colonial link remains in the way the colonised influenced the eating habits of the colonisers! You can eat Indonesian food in Holland that's every bit as good as in Indonesia - with the added bonus of stringent and scrupulous Dutch health regulations. They understand these things and regard them as a no-brainer. I don't know if Moroccan food in France is as good as in Morocco, but I kinda suspect that it is. French is widely spoken and understood in Morocco. Bon appétit, Stellar. Et passez le bonjour au chef cuisinier, Monsieur Hassan M'Souli de ma part. Il parlera sûrement le français! Pim ... have you actually eaten Indonesian? I did for almost two years when I used to work out of my boss's house and the Indo cook would serve me my lunch every day. I really got a bit sick of the peanut flavour in everything. And of course at the time I didn't know I was eating halal ... Can't say I'll be having any conversations with M. M'Souli either - in French or English, especially after what my friend told me about working there.
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Tagines
Aug 16, 2013 13:29:41 GMT 10
Post by Deleted on Aug 16, 2013 13:29:41 GMT 10
Stellar Try the Sicilian olives. Bright green and round. Delicious nutty flavour, firm texture and no bitterness! Goes great with this recipe
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