Comments on: Recipe: Moroccan tajine

By: bex

bex — Tue, 28 Jul 2009 19:43:45 +0000

Ah, thanks! That’ll be me fiddling around and changing audio plugins midstream… Bxx (You’re writing comments faster than I can read them!)

By: Lisa

Lisa — Tue, 28 Jul 2009 19:20:00 +0000

Bex – the link to the podcast here isn’t hyperlinked properly – just so you know :-)

By: Vero

Vero — Wed, 03 Jun 2009 19:03:48 +0000

Miam miam – I feel like cooking tagine tonight! merci for the recipe :-)

By: bex

bex — Tue, 02 Jun 2009 18:27:42 +0000

Harry, I hope you didn’t make this last night or you would have had a very dry tajine – I forgot the water and the oil :-/ Fixed now. Roasted crushed coriander seeds – good idea. Heh, I’m not surprised the mixture costs ten times more :) To be fair, it might contain other spices, but apparently those three are the main ones.

Tracy – thank you! Um, sorry – I completely missed yours (and both my sisters’, and my brother’s. Ug.) Still working weekends? :-( If it was on the film stuff, it was well worth it if that’s any consolation – absolutely brilliant. Ooh, cycling in a place with Guiness, why didn’t I think of that? :-)

By: Tracy

Tracy — Tue, 02 Jun 2009 16:41:11 +0000

Hi Bex,

Just wanted to say happy birthday – a little late – sorry I missed it, was even in the office.

Still very jealous, thinking of getting a new bike and exploring ireland this summer.

Tajine sound lovely, may try a version without the eels.

By: Harry

Harry — Mon, 01 Jun 2009 23:43:26 +0000

Crikey, that looks fabulous – and I don’t even eat eels.

FWIW, ‘tagine spice mixes’ are in the UK shops. At about 10x the price of buying cumin, black pepper and paprika.

I reckon roasted, crushed coriander seed would work here as well. I’ve used it with veg stews for cous-cous.