Sunday, 10 August 2014

Tagine Dream In The Kitchen?

I bought a Tagine last week and I brought it home and was asked:

"What's that for?"

Here's a Beef and Veg Tagine recipe for you:

Beef  (our own heifer) cooked in our Tagine.  They originate in North Africa and the meal could be said to be stew like and you could even use an electric slow cooker.  But I don't think it would taste the same.

Place a tablespoon of oil in the bottom of the Tagine.  Add a sliced (homegrown) onion.  Place the meat on top of the onion. Then add four (homegrown) chopped and peeled potatoes, a couple of tomatoes and what ever vegetables you have at hand.  Then we sprinkled Paprika on the top of the ingredients.  We place 150 millilitres of water over it.  Put the lid on leave it to simmer on a very low heat (we cooked on the ring of our Stanley range with wood for fuel) and cook it for three hours or until meat is nice and tender.  We really enjoyed the meal and couldn't believe how little energy it took to cook the meal.


  1. Looks good! We've got one of those tagine pots to cook in but we've never got around to trying it!

  2. Hi Kev. Give your tagine pot a go. You will be surprised how different how it tastes. We love our tagine pot. Thanks.

  3. Always happy to try different cooking methods, slow cooking is the best way to tender meat, I use 2, big and small ones, one of them most days.

    Latest effort was some plastic bags to cook in the oven, I've had them, a while, just got round to trying them last week, diced beef with the sauce mix that comes with the bag. Came out very good, beef tender and sauce just right, it needed half a tin of chopped tomatoes added. So today is another plastic bag diced beef dinner.

    I'm still wondering why the bag doesn't melt in the oven.

    Never owned a tagine, guess they're ideal for a constant low heat source, like your Stanley or Aga, or even the glowing embers of a fire?

    Miserable day here, rain's back.

  4. I've had one of those bloody things tucked away after an impulse buy for ages Dave....I guess now I have no excuse for not giving it a whirl!

  5. Hi Cumbrian. I bought it for Fifteen Euros. It makes enough for 2 meals. Could of add a bigger tagine fo 18 Euros. There is a 'slow cooking' movement in Europe that is promotong food being cooked slowly and traditionally. You can get a dish that goes under the tagine and fill it with hot charcoal.

    Yes we have also used the roasting bags with the sauce mixes. W sometimes buy twelve roasting bags from the supermarket. They don't have any sauce with them. We have recently discovered bags for the toaster to make toasties without the usual mess you get from a sandwich maker.

    I don't understand why the plastic bags don't burn either.

    Big Bertha missed us. Flooding in Dublin and Blighty. Heavy showers here this afternoon. Thanks!

  6. Get out the tagine and do give it a whirl John. Just get a metal skewer and run it through the meat after a couple of hours. If it's clear juices getting eating it. The veg is delicious. Seen any good bands lately? I saw Kansas the other week in Poland. What a brilliant classic rock band. Thanks!

  7. What a lovely meal, all homegrown, and tasting delish I would think. That tagine looks interesting. We had a Romoska once and that used to cook food amazingly well, but they are expensive to buy (Lakeland are the only company in the UK who sells them), but that tagine looks like a handy 'must have'. So off to shop on the Internet now......

  8. Hi Vera. We made a chilli in the tagine yesterday. We cooked it for about 3 hours on the outside ring of the Stanley range. With just a few logs to cook it and supply our hot water. I think a local pottery would pod probably make you a tagine pot. The Romoska (looked up Lakeland) does look a very useful cooking help in the kitchen. Thanks!


Some Pictures Around Shaftesbury and Other Hardy Country.

Gold Hill in Shaftesbury.  Remember the Hovis advert?  I remembered watching the Grumble-weeds in Scarborough many moons ago doing Joe Gl...