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How to use a lakeland Tagine?

Discussion in 'Cookery' started by Phoenixchild, Dec 31, 2010.

  1. Phoenixchild

    Phoenixchild Occasional commenter

    Had one for Christmas, got ingredients for a recipe but unsure exactly how to use the tagine. Have looked on you tube but it's not been much help.
    I'm hoping you lovely folk have some ideas, please and thank you.xx
     
  2. http://www.ehow.com/how_5105649_use-tajine.html




    Hope this helps, its what I used with mine.
     
  3. Phoenixchild

    Phoenixchild Occasional commenter

    Thank you, we've muddled something together. It smells good, just hope it tastes ok.xx
    [​IMG]
     
  4. henriette

    henriette New commenter

    It seems to me that tagine recipes come in two types: European and North African.
    "European" recipes will have you browning meat as is standard when making a european casserole.
    North African recipes will have you mixing it all together raw, adding the wet and cooking slowly.
    I have done a bit of research: to me they end up tasting the same, so I opt for th elatter mathod usually as it is less hassle and involves getting my hands stuck in!
     
  5. lapinrose

    lapinrose Lead commenter

    North African cooking can vary, Morroccan tagine usually involves a marinade with grated raw onion and spices. Tunisian is different as is Algerian and Libyan and Egyptian.

    Libyan usually involves frying the meat, Tunisian does, Egyptian not so much and Algerian varies.
     
  6. RJR_38

    RJR_38 New commenter

    I always stick the meat in raw and cook very slowly - always comes out lovely. Takes 2- 2 1/2 hours normally.
     

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