Calis Beach and Fethiye Turkey Discussion Forum
Turkey Related Subjects => Recipes & Turkish Cooking Section => Topic started by: pookie on October 28, 2010, 12:38:37 PM
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oh, Ok, I realise its not a turkish method of cooking, but I'm guessing that with the incredible ingredients available in Turkey that a lot of recipes would be appropriate for those living there. I have been a very lucky girl and Mumsie has bought me a beautiful tagine for my birthday. But...I'm stumped, i've never used one before. Any of you wonderful cooks out there have a favourite tried and tested recipe to share ?
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Rabbit would be lovely in a Tagine :)
Recipe ingredients:
1 rabbit, jointed
1 lemon
4 onions
4 cloves garlic
50g butter
Salt
1/2 teaspoon fresh grated ginger
1/2 teaspoon powdered cumin
1 stick cinnamon
2g saffron (in stamens, not powdered)
1 bunch parsley
1 bunch coriander
Chicken stock
Rabbit and lemon tagine recipe:
Peel and chop onions, crush garlic and chop herbs.
Melt butter in a large pan, brown meat.
Add onions once rabbit is golden.
Cook for a few more minutes, then remove from heat.
Add ginger, cumin, cinnamon, saffron and crushed garlic, then stir in 300ml stock.
Season.
Mix ingredients well, then leave to cook for 30 minutes.
Add up to 200ml more stock if necessary during cooking, to keep meat moist.
Add juice of half a lemon, parsley and coriander.
Leave to cook for a further 10 minutes.
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lol Rob !!! the one meat that won't be going in is rabbit !! I have had pet rabbits since a wee one and have never and will never eat rabbit !!! (irrational to some, but thats me...!)
Thanks any way :) Anyone got any chicken or lamb ones ? (yes I know lambs are cute ;):D)
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Can't you substitute Robw's rabbit recipe for Chicken?
I know what you mena re the rabbits, Rabbits are pets, my argument is you wouldn't eat Rover the dog, would you? :D[:o)]
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i probably could Loz ! but would love any other ideas too....a friend of mine dished up a wonderful cous cous dish from a tangine once.....mmmm
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lol ! I meant I probably could substitute chicken for Rabbit, not eat Rover the dog :D:D
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as robs recipe but use lamb not rabbit no lemon A teablespoon of honey and some chopped dates or apricots slung in aswell. I generally rub the meat in the spices and leave for a goodly bit....
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Pookie did you see Gordon Ramsay's best restaurant from North Africa there was some fab recipes on there, we are going to give them a try.
Ramsays best restaurants on You Tube below.
http://www.youtube.com/watch?v=BkpJiHufPWk&has_verified=1
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Rabbit is most suitable as you can pull the ears up through the top :D
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quote:
Originally posted by pookie
lol ! I meant I probably could substitute chicken for Rabbit, not eat Rover the dog :D:D
Thats exactly how I read that- so glad you clarified- LOL
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quote:
Originally posted by pookie
lol Rob !!! the one meat that won't be going in is rabbit !! I have had pet rabbits since a wee one and have never and will never eat rabbit !!! (irrational to some, but thats me...!)
Thanks any way :) Anyone got any chicken or lamb ones ? (yes I know lambs are cute ;):D)
I had a pet rabbit when i was a kid and came home from school to see it hanging from the pantry door sneck :( We were skint and my dad said we needed to eat the rabbit! I went hungry that night but ive learned to love it since :)
Some recipes here... http://www.bbc.co.uk/food/recipes/moroccanlambtagine_6696
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quote:
Originally posted by Scunner
Rabbit is most suitable as you can pull the ears up through the top :D
Scunner that just ain't nice ;)
Loz = I did see it, and thats what got my tast buds atingling, have to find those recipes.
thanks all - keep suggestions coming (no more sad bunny stories though eh ?! :()
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My favourite tagine recipe comes from the New York Times.
Lamb Tagine With Honey, Almonds and Apricots (Mrouzia)
Equal parts sweet and savory, this dish is a long-cooking stew where lamb shares the stage with a host of spices. Lamb shoulder is the ideal stewing meat; it's plentiful connective tissue will melt down during the braising process to thicken the sauce. Beef or rabbit can also be used, though the cooking time may be shorter.
Ingredients
3 lbs. lamb shoulder or neck, trimmed of fat and cut into 2 1/2 inch cubes
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 tablespoon ras el hanout (see note)
1/4 teaspoon saffron
1/2 cup water
1/2 cup (8 tablespoons) unsalted butter
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
6 cups chicken stock (homemade or canned)
2 cups dried apricots, roughly chopped, or raisins
1 1/2 cups almonds, whole and blanched
3/4 cup honey (preferably dark)
1 teaspoon ground cinnamon
1 cup carrots, peeled, cut in 1/2-inch thick slices
1/2 cup flat-leaf parsley, chopped.
Method
1. In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well. Add the meat and rub in the paste, coating evenly. Cover and refrigerate overnight.
2. In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat. Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
3. Add the marinated meat to the pot and then the chicken stock to cover the meat. Bring the stock to a boil, and skim off any scum that appears.
4. Reduce the heat to low, cover and simmer, stirring from time to time. Add water if the pot becomes too dry. Stew until the meat is tender, about 1 1/2 hours.
5. Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling apart, about 30 minutes longer. (If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Note: this recipe can be prepared in advance up to this point. Allow to cool,
refrigerate and serve within a couple of days.
6. Stir in the chopped parsley and transfer to a warmed serving dish. Serve immediately with couscous, rice or potatoes.
Yield: 6 to 8 servings.
NOTE: Ras el hanout is a Moroccan spice mixture that translates as "top of the shop." It usually includes a combination of ginger, peppercorns, cinnamon, allspice, cloves, cardamom, black cumin, aniseed, coriander, cayenne, lavender, mace, nutmeg and turmeric. It can be purchased from Middle Eastern specialty stores or Kalustyan's, 800-352-3451 or http://www.kalustyans.com/. If you cannot find it, substitute an equal amount of Chinese five-spice powder or a mixture of spices that are available (ginger, cinnamon, allspice, cumin, coriander, etc.)
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Pookie, google Anthony Worrel Thomsons (check spelling) Lamb Tangine.....Superb.....
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Oh Mr Colwyn that sounds superb, going to give that one a go mmmmm
Thanks Fi - I'll have a surf around to see what I can find. Great fun ahead :D
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Make sure you use a heat diffuser on the hob - I brought a lovely one back from Morocco, used it several times on the lowest heat & got a hair line crack in it. The bottom dish was unusable for cooking, leaked everywhere - shame cooked the veggies for Sunday dinner a treat.
Top dome got used for forcing rhubarb :)
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Nigel Slater has a fab Moroccan recipe which is stupidly easy! Just google his name and I'm sure you'll find it. Apricots, dates, honey etc can turn an ordinary stew into something quite exotic ;)
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Loz : I found it, if you were interested in trying....
http://www.channel4.com/food/recipes/chefs/gordon-ramsay/constantine-tajine-recipe_p_1.html#
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Thanks Pookie I could find the prog but not the recipe, off to the shops and the kitchen:D
I preferred Constantine's dish authentic, the rival appeared to contrived and more like the silly nouveau cuisine (bitsa meals), also the silly ways some present where the ingredients are piled on top of each other, crazy.