Tasty Fun with the Tagine!

A few people have asked about my tagine, what I cook in it, how I use it and do I have any recipes.  We have eaten tajine cooked foods many times, but it was not until we were in Morocco last year, eating from a tajine at an outside cafe,  that I decided to actually purchase one as soon as I moved back to Australia.

 

I was lucky enough to find one on 'special' at Harris Scarfe for $39.00 AUD that was marked down from the original price of $169.00 AUD ..... I doubt I would have paid the full price for it, but it has been a great investment at just $39.00!

Like most slow-cooking methods, making a tagine is easy and requires very little work from the cook - the pot does it all!

So I spent a little time today gathering information about the humble tajine to share with you.

First of all,  What is a tagine?

The word tagine - or tajine - refers to both the conical-shaped dish and the food that's cooked inside it, which is usually a blend of delicious sweet and savoury flavours. Traditionally the ingredients were packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At home it's cooked slowly in the oven or on the stovetop.

Traditionally used by nomads as portable ovens over charcoal braziers for making stews, usually containing meat, the tagine is used for both cooking and serving, but care should be taken to protect your table when using the tagine as a serving dish as the base will be very hot.

Some tagines are designed for the oven or stovetop, while others are simply used as decorative serving dishes. Traditionally, tagines are made from earthenware, but these require special care, so for convenience many cooks prefer tagines made from metal or flameproof glazed ceramic. Just thinking of Moroccan food immediately conjures thoughts of spicy, slow-cooked meat dishes cooked gently in one magical pot: a tagine.

The cooking principles are ...

The conical shaped lid helps preserves the moisture in the food as the steam condenses on the inside of the lid.  The shape of the lid also creates circulation within the dish, infusing the food with spices and flavours.

The low indirect heat produces a rich, aromatic flavour as the food can slowly simmer for hours and the resulting meat becomes meltingly tender.

there are serving tagines.....

these Moroccan tagines are often highly coloured and patterned and are not suitable for cooking and are not dishwasher safe.

and there are cooking tagines......

Traditional Moroccan tagines: These are made in Morocco of glazed terracotta and ideally require seasoning before use.  They can be used in the oven and over a low gas flame preferably with a heat diffuser.  These are not dishwasher safe, please wash by hand in warm soapy water.

Other cooking tagines: There are a selection of ceramic tagines of colours and patterns which can be purchased.  These are fully glazed and usually do not require seasoning before first use.  They can be used in the oven but not on the stove top and are dishwasher safe.

then there are the newer metal ones .....

A traditionalist would be horrified to know people actually use the metal tagines! But to be fair I think anything that makes life easier is OK by me. Mine is metal and I am extremely happy with it.  I leave it sitting on the stove top all the time, it is never stored away. By having it on the stove top it is convenient and it allows me to use it at anytime.

see image below where it takes 'pride of place' in my kitchen ..

My tagine did not need to be 'seasoned', all it needed was a wash in warm soapy water and it could be used immediately.

This one cannot be used in the oven nor can it be washed in the dish washer.

I use this on a VERY LOW HEAT on the stove top.

Please don't be frightened or worried about using a tagine, once you have one you will never be without it. You must choose the one that suits you best. Be it ceramic, metal or clay ..... if you purchase a clay or ceramic tagine, do take the time to learn what you need to do to season it. Time well spent at first will help further down the track.

But cooking in a tagine is simple and easy.

Do not get too concerned about finding the right recipes. Many recipes can be adapted for the tagine..... main thing to remember is keep the heat low and use very little liquid.

Actually I haven't used recipes when cooking in this tagine.

The beauty of the tagine is that it's a great serving dish, too. Just remember the base is hot so protect your table.

One time I had a couple of lamb chops, so placed them in the centre and added quartered potatoe's and carrots around the chops, half a chopped onion and a large amount of varied spices. Then a half cup of tomato based pasta sauce over the top, popped the lid on, left it for about an hour and it was ready. It was that easy.

 

Same thing another time, but added diced steak, extra vegetables and half a cup of beef stock.  Then served it with steamed rice.

another one is to cover the base with a very thin layer of olive oil, then lay one sliced onion, about 4 cloves garlic chopped, a couple of carrots - large slices - then plop a couple of pieces of chicken in the middle. Chop about 4 potatoes into quarters (depending on size) lay them around the edge.

Now you can do what you like. I usually put into a small jug about 1/4 cup water, add chopped coriander, paprika, cummin, and a teaspoon or more of any of the middle eastern spices, tumeric etc; whatever takes your fancy. Then pour over the top of the chicken and vegetables. Put lid back on and LEAVE IT ALONE!

VERY LOW heat ...... about one and a half hours.

even easier, just last week, had one large chicken breast, so diced that and added vegetables, spices and towards the end a few fresh herbs. It was delicious.

another plus?

the absolutely deliciously warm smells coming from the kitchen is enough to make anyone hungry.

If you want some roast vegetables to serve with dinner but don't want to turn the oven on - quarter 3 or 4 potatoes, sweet potatoes or even some small pieces of pumpkin. Add a very small amount of olive oil in the bottom of the tagine, throw in the vegetables and sprinkle with any seasoning you may like - including salt - and pop the lid on. Watch the heat though and check after about 5 minutes as it won't take too long to 'roast' these vegetables. Stir them around to brown all sides and they should be ready in about 15 minutes. Depending on the size of each piece. These 'roast vegetables' are very tasty indeed.

A tagine full of yummy vegetables is another dish altogether, just add whatever you want to. Fill the tagine with potatoes, pumpkin, carrots, onions, beans etc then half a cup of chicken stock. Add some seasoning and these vegetables will be the yummiest you have ever had. Everyone will want extra vegetables now. Can't be any quicker and easier than that!

If you have unexpected guests, grab a chicken breast out of the refrigerator and dice it. Place it in a bowl with any seasoning you like. (I use a lot of the Middle Eastern or Moroccan seasonings) you can add turmeric, coriander, garum marsala or anything else that makes it nice and tasty. Leave it marinade for at least 15 mins (longer if possible) and then add a little oil to the tagine and cook the chicken pieces, keep turning them so they don't burn. They will be ready in about 5 minutes.
Serve on a plate (don't forget the toothpicks) with other appetizers plus a nice glass of wine. Your guests will be impressed!

 

Be adventurous with your tagine
your guests will be happy
your partner will be happy 

your family will be happy
your tummy will be happy

and you will be happy with the results too!

it's all about
Tasty Fun with the Tagine!

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