LIFE IS A JOURNEY, ARE YOU READY?

JAMIE OLIVER'S TIP2: THE CONVENIENT TAJINE

This is another tip from watching Jamie cook for his mate who research in the country and cooks for himself on a bunsen burner.

A tajine or tagine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, IPA: [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Morocco, which is named after the special pot in which it is cooked. The traditional tajine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.

Jamie's method is to wet a newspaper (not just a sheet, the whole newspaper).

The onions and herbs are already sauteed in the pan, he added couscous, shellfish and fish. Drizzled it with olive oil and salt and then covered the cooking pan with the wet newspaper. This helps to steam and keeps all the flavors in until the food is completely cooked. We LOVE it!!!

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