Wednesday, October 03, 2007

Hat Stand/Funny Terracotta Pot can be used for cooking

For Christmas last year Steph and I got a Tagine... (A really funny terracotta pot and plate.)

Now I've been educated I know that a Tagine is a slow cooking pot, that comes from the countries of Northern Africa. and since North African cooking isnt something I reguarly practise the Tagine has acted as our hat stand on my cupboards... but this is about to change!

I've been watching the Hairy Bikers Ride Again* on SBS, and they did a recipie with a Tagine. While Showcasing Morocco they did this yummy recipe of essentially meatballs in rich tomato sauce with runny eggs. And I love eggs! Maybe I was a raccoon in a past life... The recipe is below

Kefta tagine (meatballs with eggs)
by Simon King and David Myers from The Hairy Bikers

Serves 4
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins

For the meatballs
500g/1lb 2oz minced beef or lamb
1 onion, very finely chopped
3 garlic cloves, crushed
1 tsp ground ginger
1 tsp ground cumin
½ tsp chilli powder
1 tsp paprika
small handful coriander leaves, finely chopped
small handful flatleaf parsley, finely chopped
1 free-range egg yolk (to bind)
salt and freshly ground black pepper

For the tagine
2 tbsp olive oil
1 small onion, finely chopped
2 tbsp tomato purée
1 x 400g/14oz can chopped tomatoes, drained
2 tsp clear honey
200g/7oz frozen peas
4 free-range eggs
handful parsley, chopped, for garnish

1. Preheat the oven to 200C/400F/Gas 6.
2. For the meatballs, place the beef, onion, garlic, spices, fresh herbs and egg yolk into a large bowl. Season with salt and freshly ground black pepper and mix well. Knead with your hands to form a smooth paste. Roll into walnut-sized balls and set aside.
3. For the stew, in a tagine or heavy-bottomed lidded casserole heat the olive oil, add the onion and sweat until translucent.
4. Add the meatballs and cook until lightly browned on all sides. Combine the tomato purée with the canned tomatoes and add this to the tagine along with the honey. Cover and simmer for ten minutes.
5. Add the peas to the tagine or casserole and stir. Carefully break the eggs onto the top of the stew. Place the tagine or casserole into the oven and bake until the eggs are cooked to your liking, approximately ten minutes.
6. Garnish with chopped parsley and serve with couscous.

The show itself is plenty funny! Think of it as a mix of Surfing the Menu and Two Fat Ladies and 2 really big hairy Leprechauns (minus the green) and you'll get the idea... See its interesting!

*Produced by the BBC ( I love BBC & ABC - The Oz one)

Heres there blog for the boys

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