Tried and tested Tagine recipes

[captain x]

Master Chefs,

Always wanted one, but never known what to do with it really. I picked up a Tagine for a princely $60 the other day, now I need some nice sounding recipes.

Anybody got any?

[Wugga]

Weird, I thought this was a thread about taglines, right up until the point you said you got one for $60. True story.

[Brianemone]

Never used one tbh.

[captain x]

Usually prefer word of forum over Google, but we will see what the weekend brings.

[Mriceguy]

Taglines are tasty.

[Wugga]

Originally Posted by Mriceguy

Taglines are tasty.

$60 tasty though?

[captain x]

^ Normally in excess of $200 for a traditional one, I hope it will be.

[fahrenheit]

Clay then feces as insulation and then clay again.

Cooking takes on a whole new dimension when you know that there is a thin layer of clay between your food and animal excrement.

[captain x]

Okay, tonight I shall try it out - the tagine, not farehheit's suggestion..

Freestyling a bit, but a decent effort may warrant a pic or two.

[fahrenheit]

Originally Posted by captain x

Okay, tonight I shall try it out - the tagine, not farehheit's suggestion..

Freestyling a bit, but a decent effort may warrant a pic or two.

Lol thats not a suggestion, thats how a proper tagine is made. They use the dung as an insultion layer apparently. Really good for keeping the heat in.

[Brianemone]

MMMmmmmmm feacal insulation.

[fahrenheit]

Natures Pink batts.

[captain x]

OKay, non traditional Tagine a gogo.

Cooked awesomely first time out:

Chicken, browned and removed.
Onions browned and removed.
Toss in carrots, ginger , apricots, sultanas, honey, tumeric, Greggs moroccan mix (yes - soft option)
Top with chicken and onion.

Add the tagine lid/cone and leave to bubble away for an hour on a low heat.


Served up with roasted vegetable couscous and tasted fantastic, the succulence of a slow cooker in a fraction of the time.

Picture was crap though.