Vegetable Tagine

vegetable tagine

I recently bought a new electric tagine.  There is nothing wrong with my old one but you know how I am for kitchen gadgets.  This tagine is the Gordon Ramsay 1.5 litre capacity tagine/slow cooker and my thinking was that it's smaller size would be ideal for the two of us.   On the whole I'd say it was a waste of money.  Whilst it was big enough for two - just - I found it functioned very badly.  In theory you can leave food to cook quickly on the 'high' heat setting for 4-6 hours or slowly on 'low' for 8-10 hours.  I found that on high the cooker boiled and bubbled like mad and would undoubtedly have boiled dry if I had gone out and left it.  On 'low' it never bothered to come on at all!  I spent the day turning the dial up and down until the dish was cooked - not exactly an ideal situation.   The appliance came with a small recipe book and I slightly adapted this recipe for a Vegetable Tagine, it came out nicely and I would cook it again - but in my other tagine .....
Moroccan Spiced Vegetable Tagine
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  1. 1 tablesp. olive oil
  2. 1 red onion diced
  3. 1 clove garlic crushed
  4. Half teasp. cinnamon
  5. Half teasp. ground cumin
  6. Half teasp. ground coriander
  7. 1 teasp. dried chili flakes
  8. 2 teasps. Ras-el-Hanout
  9. 1 tablesp. tomato puree
  10. 150 grams carrots cut into chunks
  11. 150 grams courgettes cut into chunks
  12. 150 grams butternut squash cut into chunks
  13. 50 grams dried apricots
  14. 50 grams golden sultanas & dates
  15. 100 grams chopped tomatoes
  16. Half tin of chickpeas - I used brown ones
  17. 1 tablesp. lemon juice
  18. 1 heaped teasp. runny honey
  19. 200 mls. vegetable stock
  20. Salt & freshly ground black pepper
  1. Heat the oil and saute the onions for 5 mins until starting to soften.
  2. Add the garlic, spices and tomato puree and fry for a few minutes until fragrant.
  3. Add the carrots, courgettes and squash and stir well to coat with the onion/spice mix.
  4. Add the tomatoes, lemon juice, dried fruits, chickpeas, honey and stock and stir well.
  5. Cook covered for 4-5 hours on HIGH or 6-8 hours on LOW.
  1. * Serve with harissa spiced couscous, yogurt, a small bowl of harissa and flatbread.
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Served with Harissa spiced couscous.

Adapted from The Gordon Ramsay Slow Cooker and Tagine recipe book.

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