Mister Gain 1,764 Posted January 24, 2017 Report Share Posted January 24, 2017 Found 5 skinned pheasant thighs in the freezer yesterday, and knowing they were over 2 years old I decided to thaw them out and see if they were still OK. No freezer burn so they are for todays dinner. The wife said to make a small casserole, but... I know best and thought I'd ponce it up a bit, I cubed up the thighs, peeled and chopped 3 carrots, 3 coarsley chopped red onions. Made up some chicken stock, put the diffuser onto the hob and put it all in and brought it up to a slow simmer. Added... teaspoon of garlic powder. about 25 halved black olives (and a splash of the brine) half a teaspoon of black pepper about a third of a tube of tomato paste 3 heaped teaspoons of harissa paste teaspoon of Ras Al Hanout powder Took the dog for a walk to the park to acquire a couple of fresh bay leaves (tip... only pick the ones higher than the dog can cock it's leg) 3 small potatoes cubed couple of pinches of rock salt I let the tagine bubble away for nearly 3 hours and the pheasant fell apart, it's not very hot but that was intentional as the wife doesn't like going to work with hotty botty. All I have to do later is prepare some couscous and the job's a good'un. 6 Quote Link to post Share on other sites
jok 3,369 Posted January 24, 2017 Report Share Posted January 24, 2017 That looks absolutely wonderful. Just so happens I've got the next 6 brace to do and ordinarily that would get chucked.( simply because I can't physically handle the amount of birds given me. ) I think that's going to be on the table Saturday teatime. Thanks for that pal. Jok. Quote Link to post Share on other sites
low plains drifter 10,773 Posted January 24, 2017 Report Share Posted January 24, 2017 You want to get yourself on Masterchef mate, you'll end up with your own restaurant and a good few Michelin tyres Quote Link to post Share on other sites
jok 3,369 Posted January 24, 2017 Report Share Posted January 24, 2017 Out of Curiousity where do you get the harrissa and hanout powders? Also thinking about a seafood version of the same dish. Jok. Quote Link to post Share on other sites
terryd 8,683 Posted January 24, 2017 Report Share Posted January 24, 2017 my type of post very nice Quote Link to post Share on other sites
Nik_B 3,790 Posted January 24, 2017 Report Share Posted January 24, 2017 Out of Curiousity where do you get the harrissa and hanout powders? Also thinking about a seafood version of the same dish. Jok. You can get it off the internet easy enough. The one we had in Algeria was this one http://www.finefoodspecialist.co.uk/harissa-chilli-paste/ Or you can even make it yourself Quote Link to post Share on other sites
Mister Gain 1,764 Posted January 25, 2017 Author Report Share Posted January 25, 2017 (edited) Out of Curiousity where do you get the harrissa and hanout powders? Also thinking about a seafood version of the same dish. Jok. I get mine from a small shop in the high street. With the amount of foreigners now living in the area these type of shops are appearing more and more to cater for the different tastes. I notice ASDA do a harissa paste, don't know what it's like though) This particular shop stocks loads of different pickled veggies, nuts, seeds, Iranian saffron, Cypriot pastirma sausage, jars of vine leaves for dolmades (I harvest my own and freeze them), as well as fresh veggies and fruit (not pre-packed), in fact loads of stuff from all over the place. I don't cook as much as I used to, it's a very time consuming business as I tend to be a bit of a pedant where food is concerned. edited to say... the wife enjoyed the tagine and couscous, but I boosted mine with a liberal dose of Encona hot pepper sauce. Edited January 25, 2017 by Mister Gain 1 Quote Link to post Share on other sites
jok 3,369 Posted January 25, 2017 Report Share Posted January 25, 2017 Seemed to have been in most of the Als but not Algeria., I probably shouldn't go into them sort of diets LOL. Quote Link to post Share on other sites
j j m 6,564 Posted January 25, 2017 Report Share Posted January 25, 2017 very nice mate Quote Link to post Share on other sites
The one 8,513 Posted January 25, 2017 Report Share Posted January 25, 2017 Looks good apart from the olives mate Quote Link to post Share on other sites
Mister Gain 1,764 Posted January 26, 2017 Author Report Share Posted January 26, 2017 Looks good apart from the olives mate If you don't like olives just omit them, but I feel that olives give an added dimension to the flavour. Dried fruits are used a lot in Moroccan/North African tagines, such as apricots, dates or prunes but I only had dried apple so didn't bother. Also used a lot is preserved lemon but again, I didn't have any. Rose petals are used in a lot of dishes, most harissa pastes contain them, as does a lot of the ras al hanout powder. You can buy bottles of rose water and just add a splash of that. All of these different ingredients enhance what is basically a stew/casserole and gives it it's authenticity. A tagine is good with most meats, I've had rabbit, beef, lamb, chicken and pheasant, all melt in the mouth. If you are going to buy a tagine (the cooking pot) to use on direct flame then it is prudent to also get a metal heat diffuser to eliminate the risk of the pot cracking. Quote Link to post Share on other sites
Nik_B 3,790 Posted February 12, 2017 Report Share Posted February 12, 2017 Looks good apart from the olives mate If you don't like olives just omit them, but I feel that olives give an added dimension to the flavour. Dried fruits are used a lot in Moroccan/North African tagines, such as apricots, dates or prunes but I only had dried apple so didn't bother. Also used a lot is preserved lemon but again, I didn't have any. Rose petals are used in a lot of dishes, most harissa pastes contain them, as does a lot of the ras al hanout powder. You can buy bottles of rose water and just add a splash of that. All of these different ingredients enhance what is basically a stew/casserole and gives it it's authenticity. A tagine is good with most meats, I've had rabbit, beef, lamb, chicken and pheasant, all melt in the mouth. If you are going to buy a tagine (the cooking pot) to use on direct flame then it is prudent to also get a metal heat diffuser to eliminate the risk of the pot cracking. Have you ever done cous cous? We used to get that a lot in Algeria. Their 'lamb' was a bit rank (probably mutton) but I always enjoyed a good cous cous Quote Link to post Share on other sites
Mister Gain 1,764 Posted February 13, 2017 Author Report Share Posted February 13, 2017 Looks good apart from the olives mate If you don't like olives just omit them, but I feel that olives give an added dimension to the flavour. Dried fruits are used a lot in Moroccan/North African tagines, such as apricots, dates or prunes but I only had dried apple so didn't bother. Also used a lot is preserved lemon but again, I didn't have any. Rose petals are used in a lot of dishes, most harissa pastes contain them, as does a lot of the ras al hanout powder. You can buy bottles of rose water and just add a splash of that. All of these different ingredients enhance what is basically a stew/casserole and gives it it's authenticity. A tagine is good with most meats, I've had rabbit, beef, lamb, chicken and pheasant, all melt in the mouth. If you are going to buy a tagine (the cooking pot) to use on direct flame then it is prudent to also get a metal heat diffuser to eliminate the risk of the pot cracking. Have you ever done cous cous? We used to get that a lot in Algeria. Their 'lamb' was a bit rank (probably mutton) but I always enjoyed a good cous cous Always have some cous cous in the cupboard, in fact that's what we had with this meal, it soaks the juice up a treat. I sometimes make it with mixed, cooked, finely diced veggies and have it cold as a salad. 1 Quote Link to post Share on other sites
j j m 6,564 Posted May 6, 2017 Report Share Posted May 6, 2017 sounds nice Quote Link to post Share on other sites
The one 8,513 Posted May 6, 2017 Report Share Posted May 6, 2017 Whats cous - cous im no keen on anything ive never seen running about a field and cous -cous is one of them Quote Link to post Share on other sites
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