I decide to make Rich a tagine on day 5 of his 7 day tagine challenge, where basically he ate a tagine every day for 7 days straight. He likes really saucy stews, so with that in mind I set out to make a really saucy tagine. Don’t make the same mistake as me, it can be done, and next time I will have nailed making a saucy tagine.
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So rich is on a 7-Day tajine challenge um state in the obvious here but he’s basically eating a Tajin every day for 7 days and this is day four so thought oh where we going to go for aene today and then we thought why don’t we just try
And make one so we’re going to make a video about our first Tajin the recipes are really simple to follow and everything’s getting flung in one pot so we shouldn’t really go wrong with it um even if you’ve not get great cooking skills it should be pretty straightforward um we’ve been in morocc
Now for 3 months so I’m surprised we’ve not picked up a Tian yet I think we’ve probably been put off in the past because we bought one the last time we were here and just got left in the van carried from one campsite to another and
We never actually um used it so when we were in the UK we ditched it and we’ve always been of the agreement if something’s not getting used it gets ditched so now that he’s had three teion on the Trot is pretty much converted so this one should stick around let me let
Me grab it and I’ll show you so this is the tajine you’ve got the base and the lid um I’ll just show you the base so we’re going to cook this on our kadak the bottom safe to do cuz they put these conductor type metal stuff on the
Bottom so it’s fine to go on the gas a is a traditional Moroccan stew it’s a bit like a slow cooker the me and the the veg will be in there for a while and the condensation that rises as the food’s cooking kind of drips back into
The food and makes all the flavors like really soak in and um should be a pretty strong rich flavor um we want quite a saucy Tsing quite a lot of them that you get can be um you know the the meat in the veg absorbs the kind of juice but
We’re going to go for quite a sausage toine because we like to dip the bread in and that sort of stuff you can get beef lamb fish veg chicken you know anything really goes when it comes to T in just whatever you know you can fling any flavors you like together and but
Let me show you what we’re going with so this is our ingredient pile here we’ve got potatoes carrot onions and then the seasoning is garlic ginger chicken stock salt pepper we’ve got Pata there we’ll be putting garlic olive oil in the base and the Dome of the pan
And we’ve got chicken or sorry turkey cuz they didn’t have any chicken we’ve got turkey and Mer sausages currently in the fridge that’s going to be we’re going to combine the two um and we’re also feeding for force it should be a pretty a pretty big dish let’s see how
We get on so because we’ve just bought the tajine one of the things that you need to do with a new tajine is let it soak in water for a couple of hours and then line the base and the inner lid with your olive oil um they do say you
Can put it in the oven and and cook it for a couple of hours and wash it again but we obviously don’t have an oven in the mot home so we’re just going to do the the first part of that and um yeah that should be that should be
Fine so I’ve brought BR in helping he’s going to prep all the veg while I get on with soaking the pot just going to take you along to the K the um it’s going to say the kitchen not the kitchen I’m going to take you it’s like an outer
Sink area on the campsite and we’ll show you um we’ll show you a bit of that so I’ve came along to the outside kitchen area I’m going to give the Tajin a rinse and a bit of a soak and then we will get back to the van and get all the
Ingredients in the dish and see how it goes pretty big wait to see how much water is in the bowl going to be good so now that they’re soaking you can see they’re filled the brim with water I’m going to go back and see how rich is getting on with the veg
And what his thoughts are on his favorite Tajin so far before we ask um rich rich what his thoughts are on the tiine um I’ll share mine so I really love tiine but one of my biggest bug Bears is the fact that a lot of them can have um
Bones in the dishes so you know it’s chicken with the little ribs attached and um I’ve had beef with big chunks of bone attached and it’s doesn’t you know the meat is lovely but it just doesn’t make for a very good eating experience that’s probably one of the reasons I
Don’t really eat a lot of fish cuz just the thought of Bones is like it just puts me right off um but at least when we’re making our own we’ve got full control over what goes in so I’m back in the van um we’ve got pot potatoes ready
Just adding a few more in and there rich is going to do some carrot as well so let’s find out his thoughts on the T so I was just sharing with the guys what I like or dislike about Tajin so just to get your thoughts on the
Tajin so being a northern lad I like I like a SAU jeene cuz I like stews and that so this will be a a northern England Northern English stew broth to genene sort of thing and what about the deines you’ve had this week uh not been too bad yeah but I’m
Not particularly cultured eer or or a goodies so I don’t like bits really but I’m trying to I’m trying to be a little bit more cultured which is why I’ve started trying to have some to je or whatever some of them have been really nice actually to be fair but more
Adventurous I’m a culture vulture now so I’m back with the tajine that’s been soaked Daddy’s still working away daddy Rich is still working away um at the veg so what I’m going to do now is I’m going to pop some lovely garlic infused olive oil I’m
Going to put that in the base of the pan and the lid of the Pan show you that and the base and the lid I think it just helps seal the the flavor especially because it’s garlic flavor as well I think that’s going to give it a really nice really nice touch we’ve um we’ve skipped well pretty much breakfast and lunch today so we’re both
Absolutely starving verging on being hungry um well Fil A video for our first it’s a great combination garlic oil smells amazing also Rich has cutting the garlic just now as well he’s mincing it and it smells absolutely amazing with the ginger so that’s the lid done the base it’s quite therapeutic this a
Little one is now loaded up my oil and I’ve just dabbled it Dr my dress I’m going to be stinking a garlic all day so we’ve got the veg chopped got cut with our chicken stock Cube I’m going to let that soak I’ve got the garlic to
Mints dad’s done the ginger uh so once the Garlic’s minced we can get the chicken and the marway the sausage I keep saying chicken it’s Turkey um this is the sausage it’s a Moroccan spicy sausage it’s very nice and we’ve got all this chicken turkey to go in as well looks
Like the guys already put it in a nice sections for us so that’ll save us a stick we’ve also got a pre-made um tajine seasoning mix but like I said before you can pretty much throw any kind of combination of flavors in this we’re probably going to try a cutry in it as
Well so if you don’t have a garlic press a highly recommend this one it’s Oxo garlic press I think it’s about a 10 on Amazon I’ll put a link in the description but it is honestly it’s it’s very good quality we’ve also got the tin opener well worth the money um I’m just
Going to add this one to the ginger P to be honest let me just show you how nice and neat that comes out it’s pretty good A it so I’ve pretty much got everything ready to put in the tajine now so we are going to get it on
The cad get it heated up and Fry off the onions ginger garlic and then start to layer everything in right guys so the kad’s on I’m going to grab the tajine and start cooking this this thing up the Moment of Truth okay guys this is um Kad on a low
Heat the has been baking in the olive oil for ages all the veg everything’s prepped ready to go so let’s get started shall we I’m going to start with the garlic ginger and the onions so let’s get the garlic and ginger in the pan how cute is our chopping board it
Was a gift from Ro Jen and the girls when we got our motor home how nice is that on the onions let’s get this on the road so rich the beef and our guest Michelle and Daren are off to the high not the high the Calypso along the front
While I get this to in cooked so I’m hoping they might come back with a beer for my hard work we don’t have any left unfortunately and it’s a a trip to agader if you want a a beer run and from this campsite so water it is for me I’m afraid smells
Amazing when open this spice mix to get a little Li of the flavor lovely get the other one open now to get the um the pan nice and hot so we’ve got the turkey the sausage that’s all all coming along I’m going to FY these things off for a bit I’ve immediately regretted
That so even though it’s on a low heat the lak will go at um start to stick to the bottom already so I’m going to add the stock in now because I don’t want that stick in anymore bit of a bashed sausage here my seasoning in and give it a good like good
Stuff smells very good I may choose the the spices the spices on their own um we interesting smells amazing so I’ve got two lots of P to add just going to open these inside so I’ve ran out a battery on the video there so I’ve had to pop it on
Charge while this has been siming but I really wanted to show you the veg going on so we’re now ready to do that I’ve got another couple seasoning ready to go in as well because I’ve got still another jar Pata all the veg and already
This is pretty full so we want it to be a very Saucy tajine so more seasoning and sausage but what I’m going to do first is I’m going to lay it on the veg we’ve got carrots going on potato going on yeah plenty room plenty room and then what I’m going
To do is I’m going to put the Pata in the bowl and then I’m going to mix the seasoning in and pour it all over the the veg on the top yeah you see it going that way everything’s coated and sauce just about enough room in there guys and
No more I’m just going to get everything covered no potato will be left unturned and there you go that is everything so as you can see the Paw is literally briming with sauce There is no more space in there whatsoever I’ve got the lid to put on and that is going To yeah it’s actually ring that much I’ve got a carrot poking out the edge so I’m just going to rearrange some of the stuff inside and then let it summer for about an hour so we had a bit of a disaster in my attempt to make a saucy Tajin I think
I’ve overdone the sauce the Tajin is literally hammerin sauuce um I’ve had to clean it up I could CP times so let’s just see what can I stay to place in just now here it is it’s cooking away nicely and but as you can see not quite sure if it’s picking up
But the base of the kadak is literally swimming in sauce and you can see it’s bubbling away nicely there’s that much sauce it is over spelling with sauce um I have had a little taste and it does taste very nice so as you can see from that it’s a bit
Of a disaster there’s sauce everywhere um it does taste really really nice though I have to say I’m I’m quite impressed with the flavors initially when I had a little sniff of the spice it it smelled okay but there was something in there that I wasn’t quite
Sure about but now that it’s mixed with the Pata the garlic and the onion and all of that the flavors have really came together very nice so I’m pretty sure the guys are going to love it they’re on their way back from the the the bar at Calypso Hotel so hopefully I’ll have
That drink and let’s see what they make of it when they get here the guys are back from the pub they’re just discussing how much he paid for the tajine it turns out it only cost something like 6 qu8 um ready for the big reveal so I’ve slaved away over this
For hours and hours and hours that’s a lie you ready 3 2 one wow that is one Saucy to Mom’s done good is that not the so I probably got to jeene up my face cuz I’ve already started eating and rich just reminded me
To show you guys what we am served up so here it is so that theine I’ve got bread dipped in oil and balsamic there as you can see it’s all been dished out the bottom of the pan has burnt a little yes thenner of the pans burnt a little the majority
Of the sauce ended up on the side as you can see see so I’d make a few changes the next time I’d definitely put less Pat in and maybe less meat overall and there’s been plenty there to go down but for the first attempt it’s pretty good
And it tastes nice so that’s the main thing SL that bread brother
1 Comment
Love the ingredients