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Tagine: Spicy stews from Morocco Hardcover – 1 Aug 2007
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About the Author
Ghillie Basan has worked in many parts of the world as a cookery writer, restaurant critic and journalist. She has written a number of highly acclaimed books on classic cuisines of the Middle East and South-east Asia. Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday and BBC Good Food Magazine. Her other books include Flavours of Morocco and Kebabs, both published by Ryland Peters & Small. Ghillie lives in the Braes of Glenlivet in the Scottish Highlands.
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Top customer reviews
This book's different.
This book I look through, to find a recipe I've not cooked yet so that I can force friends to come round and eat them with me!
Seriously so far everything in this book tastes good. So far I've cooked the lamb and figs recipe, the shoulder of lamb, the butternut squash and the white fish and tomato one. I've bought some preserved lemons to go along with the recipes (don't worry you can find them in all supermarkets if you look hard enough), and have even made my own Ghee!!
The explanations are rich enough to make you salivate, but simple enoguh to read without a highlighter (take note Nigella!). There aren't many recipes, but that's actually a good thing. There's no wastage. I can pretty much guarantee that by the time the year is out I'll have made all of them, and will be going back for round 2.
The only thing I'd say, and this is more advice for the chef not a critique of the book, is that you must buy a big tagine!! We have a really deep one from Lakeland, and it's perfect for these recipes (even the shoulder of lamb recipe fitted in). If you have the size that I think most tagines are sold at, you may struggle with the "serves 6-8" recipe volumes, and may want to think about reducing them.
Oh and if it's Tagine's that you're not convinced about - give it a try. Great food, minimum effort, everyone's impressed and it's something in that delightful place between indian food and a stew!
From the back cover:
'Experience the authentic tastes of Morocco with these hearty meals that are prepared and served in their own special pot.'
Approx. 20 cm x 19.5 cm book with hardback covers, and dust-jacket, opening to 64 shiny quality pages split into chapters:
1. The Secret of Tagines, a general overview which includes the essential recipes for:
* Preserved lemons
2. Traditional Lamb Tagines
3. Beef, Kefta and Sausage Tagines
4. Chicken and Duck Tagines
5. Fish and Seafood Tagines
6. Vegetable Tagines
plus a full index.
'..... a tagine/tajine is a glorified stew worthy of poetry.
Aromatic and syrupy, zesty and spicy, or sweet and fragrant are just some of the words that come to mind.
A dish of tender meat or succulent vegetables, simmered to perfection in buttery sauces with fruit, herbs, honey and chillies, an authentic tagine is in a class of its own and has become a fundamental feature of Moroccan cuisine......'
Each recipe is laid out with a relevant opening note, the title, the list of ingredients, number of servings and a clearly laid out method.
Every main recipe has a full colour finished dish photograph, and has suggestions for accompaniments and side dishes.
If new to the art of tagine cooking, this book is an excellent starting point as it introduces tried and tested traditional recipes along with some lesser known ones.
A traditional example is:
'Lamb Tagine with Prunes, Apricots and Honey', from page 15, recommended to be served with a crunchy salad and chunks of bread to balance the sweetness.
An example of a less-common recipe is:
'Tagine of Beef with Beetroot and Oranges', from page 23.
This is a fruity, earthy and very filling recipe, especially when served with the plain buttery couscous, featured on page 60!
An oven cooked example, is:
'Oven-Baked Tagine of Red Mullet, Tomatoes and Lime', from page 41.
Although any fish which fits the size of your tagine will result in a deliciously moist, tasty dish.
Other recipes include:
* Summer Tagine of Lamb, Courgettes, Peppers and Mint
* Kefta Tagine with Eggs and Roasted Cumin
* Chicken Tagine with Preserved Lemon, Green Olives and Thyme
* Tagine of Baby Aubergines with Coriander and Mint (although I find that the dish is equally successful using larger slim aubergines, cut into pieces)
and a refreshing salad to accompany the spicier tagines:
* Melon and Mint Salad with Orange Flower Water
(however, in support of the less sweet tooth, I do tend to omit the optional tablespoon of sugar or clear honey!)