Tagine-tastic

Everyone seems to have gone tagine crazy recently, and it really does seem to be the new dinner party trend. There are lots of tagines out there and it is important to buy one that will last and can do everything you want it to. The cheaper terracotta ones, are a bargain but they have to be used with a heat diffuser and are known to crack – the age old trick of putting water in the top dimple really does become a necessity.

Here at ChichesterCookshop.co.uk we recommend buying a tagine that is flame proof, such as Nigella’s Flameware or Emile Henry Flame. Both are designed to be used on the hob, in the oven and even in the microwave.

The Emile Henry Flame line is designed for kitchen use, meaning the designers have thought of everything: it is suitable on all hobs as well as being dishwasher safe. Priced slightly cheaper then the Nigella tagine, and available in a variety of colours; the Emile Henry Tagine is the ideal investment to show off on the dinner table.

Sarah

Another tagine recipe for you…

The Nigella Lawson tagine has been one of the Chichester Cookshop best sellers over the late December – early January period. As it has been so popular with our customers I thought I would find another recipe for everyone to try.

Here is a James Martin recipe for a vegetarian tagine that was featured on BBC’s Saturday Kitchen. It looks absolutely yummy and ideal for those trying to lose a few pounds and detox after a seasonal binge.

If you don’t have a tagine yet, have a look at Nigella Lawson’s Flameware range. It’s beautifully crafted and ideal for oven to table cooking.

Sweet Potato Tagine with Lemon Couscous by James Martin
Serves 4

Ingredients for tagine
2 tbsp olive oil
1 onion, thickly sliced
2 garlic cloves, finely chopped
1 tsp ras el hanout
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp smoked sweet paprika
½ tsp ground cumin
¼ tsp freshly ground black pepper
1kg/2lb 4oz sweet potatoes, peeled and cut into large chunks
1 x 400g/14oz can chopped tomatoes
2 tbsp honey
½ tsp saffron
200ml/7fl oz water
40g/1½oz preserved lemon, finely chopped
125g/4½oz dried apricots, halved
110g/4oz green olives, stones removed
40g/1½oz whole almonds
1 small bunch coriander

Ingredients for couscous
200g/7oz couscous
2 tbsp extra virgin olive oil
10g/½oz preserved lemon, rinsed, drained, pulp removed, flesh finely chopped
½ lemon, juice only
2 tbsp chopped fresh coriander leaves, to serve

For the tagine heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes.

Add all of the spices and fry for one minute.

Add the sweet potatoes and stir well.

Add all the remaining ingredients, except the coriander, stir well and bring the mixture to a simmer.

Chop the coriander stalks, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender.

For the couscous place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in.

Add the olive oil, preserved lemon and lemon juice and a pinch of salt. Stir well, then cover with cling film and set aside for 3-5 minutes, or until all the liquid has been absorbed.

Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper.

To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves.

Sarah

Nigella Lawson’s Lamb and Date Christmas Tagine

Just a quick post to announce that Nigella Lawson’s Flameware Tagine, as seen on her BBC show ‘Nigella’s Christmas Kitchen’ have arrived and are in stock and ready to be sent out! We have had a high level of interest in the tagines, so order yours now before they sell out.

On Nigella’s Christmas Kitchen, she made a lamb tagine, I have posted the recipe below from the BBC Food website, if you would like to have a go at making it yourself.

Sarah

Lamb and Date Tagine by Nigella Lawson

Ingredients
3-4 tbsp goose fat or olive oil
2 onions, peeled and chopped
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground allspice
1kg/2lb 3oz boneless leg of lamb, chopped into cubes
250g/9oz soft dried dates, stones removed, or Medjool dates, stones removed
250ml/9fl oz pomegranate juice
250ml/9fl oz water
2 tsp Maldon sea salt, or 1 tsp table salt

1. Warm the goose fat (or oil) in a wide heavy-based pan with a lid. Add the onions and cook gently over a low heat for ten minutes, or until softened.

2. Add the ground cinnamon, turmeric, ginger, cumin and allspice and mix well.

3. Turn up the heat and add the lamb, stirring often, until browned all over.

4. Add the dates, pomegranate juice, water and salt and bring to the boil. Cover with the lid and turn down the heat to very low to cook for two hours. (You can cook in the oven if you prefer, for two hours at 150C/300F/Gas 2.)

5. Serve in bowls.

Feeling Festive...

I've taken this recipe for Mulled Wine from Nigela Lawson’s Christmas Recipes. Enjoy this perfect beverage for Christmas time with steaming mince pies as a festive treat.

Mulled Wine

Taken from...
How to Be a Domestic Goddess

1 bottle red wine
60ml (4 tablespoons) dark rum
125ml Earl Grey tea
1 tablespoon dark muscovado sugar
1 orange, quartered, each quarter stuck with 1 clove
1 star anise
2 cinnamon sticks
1 tablespoon honey

Put all the ingredients in a saucepan, bring almost to the boil, but before the aromatic wine actually boils, turn down to the lowest possible heat and keep it warm as you ladle it into any nearby glass.

VARIATION
If you need to make mulled wine that isn't really mulled wine because you have to provide drink that's non-alcoholic (as I had to do for the Christmas fair at my daughter's school last year) then you can substitute a bottle of red grape juice for the wine, half a bottle of rum flavouring (I'm sorry) for the rum.

To make your Mulled Wine try using the new Flameware range by Nigella Lawson herself. For also cooking casseroles or stews, the versatile and elegant shape of this product allows you to take it straight from the oven to the table.

Nigella’s Pea and Pesto Soup

This is a great recipe from Nigella Lawson’s Express book (a great one to have on the shelf for inspiration). It is so quick to make, and I am a soup addict in the winter and love nothing more then taking my flask to work knowing I have a yummy soup it eat... much more inviting then an instant one. I love making soup as well as I find it extremely therapeutic, however I can’t be bothered with straining or any faffing around, which makes this soup perfect. I would however stress that it is rather ‘flavoursome’ and not ideal if you have a meeting planned, or plan on getting close to anyone. But if you love pesto you will LOVE it.

Pea and Pesto Soup – Makes enough for 2 bowls

Ingredients:

750ml water
375g frozen peas
2 spring onions, trimmed but whole
1 teaspoon Maldon salt or 1/2 teaspoon table salt
1/2 teaspoon lime juice
4 x 15ml tablespoons fresh pesto

The quickest way to proceed is to fill a kettle first and put it on to boil. When it’s boiled, measure the amount you need into a pan and put on the hob to come back to the boil.

Fill a thermos with the remaining hot water.

Add the frozen peas, spring onions, salt and lime juice to the pan and let everything bubble together for 7 minutes.

Discard the spring onions and blitz the peas and their liquid with the pesto in a blender.

Empty the thermos flask that you’ve left filled with hot water and then pour in the soup, making sure you screw the top on securely.

That recipe is from Nigella.Com, there lots on there to search through – definitely a good resource.

Sarah

Comforting Cookware and Casseroles

Just in time for cosy autumn stews, Nigella Lawson has launched her new Flameware ceramics range. From Tagines to Marmintouts the gorgeous range of black ceramics are great for cooking and serving. The clever ceramic blend is designed to retain heat making them ideal for buffets.

Unlike other terracotta casseroles, the Flameware range is designed to be used on direct heat from the hob and under the grill, as well the usual places such as the oven. Oh, and should you have any leftovers, the pots can go in the freezer and microwave too.

Have a look at the Living Kitchen Flameware section under Casseroles and Stew Pots in Cookware. I am sure you will fall in love with the range and its cosy appeal.

Sarah