I have said many times how amazed I am by the things that people discard here in Brighton (and probably everywhere else). Favourites include Ironing Boards and Office Chairs. However, I've also found really nice picture frames, lots of useful timber, and plenty of interesting books.
I think it was two years ago when I came across this BRAND NEW glazed Tagine. I imagine that it was a gift that the recipient had no idea, or desire, how to use.
The glaze is a dull purple (not something I'd choose myself), and it measures just 22 cms across the base. It's a bit small.
For some reason I hadn't used it until last night. It has remained on top of a kitchen cupboard awaiting its baptism.
I made a simple Lamb Tagine. Lamb, Courgette, Red Pepper, Aubergine, Moroccan Olives, preserved Lemon; with Olive Oil, Raz al Hanout, and Cumin powder to flavour. I probably should have added some salt.
Using the Tagine certainly improved the flavour compared to my usual cooking method. Lady M definitely approved, even though she agreed that it needed salt.
The Tagine is a bit small. It's OK for two, but no more. It was given an hour in the oven, and was served with Couscous (what else?).
I will certainly be using it again. THANK YOU to whoever threw it out!
Nice find.
ReplyDeleteI don't know why I didn't use it before.
DeleteSerendipitous..
ReplyDeletePure luck!
DeleteIf KImbo and his missus ask you want for Christmas, say "A bigger tagine please".
ReplyDeleteDon't give them ideas. When asked recently 'what I want for Christmas' I replied with a very determined "NOTHING".
DeleteBut they simply wish to show their immense respect and deep affection for you. Saying "NOTHING" is a kind of affront in my ever so humble opinion - like throwing the inquiry back in their faces.
DeleteI don't need any more 'Things'. A box of Dates or some nice Cheese would be OK, but I really don't want more Jumpers or Ties.
DeleteYou find the most amazing treasures. The lamb sounds amazing too.
ReplyDeleteIt was really nice, the Tagine itself made quite a difference. I never cease to be amazed by the things people throw out.
DeleteThe Lockdown period a few years ago was a strangley fruitful time for many of us in our street. Many of the neighbours were disgarding lots of household goods and placing them at the front of their houses knowing that they would be taken.
ReplyDeleteThe reason being that all the Charity shops and Antique shops were all shut down and were not collecting.
My best find was a pair of very heavy fireplace corbels which I managed to attach to my fireplace.
It became yet another lockdown building project.
But good to see that you've finally put your super find to good use.
I once put a complete, working, Amstrad computer, printer, etc, outside. There was almost a fight.
DeleteWhen we went to Morrocco on holiday many years ago, I practically lived on food cooked in a Tagine. Something I hadn't come across before, and as you say, certainly enhanced the flavours. I didn't bring one home with me as I knew nothing I cooked would taste the same - it was all part of the mystique of Morrocco.
ReplyDeleteI always wanted to buy a rustic terracotta Tagine in Morocco, but they were bulky, and I didn't know if they'd crack. Now I have a rather more sophisticated version for FREE.
DeleteI'm like you and don't want presents. I would rather share a meal together or go out for a show. Your meal sounds lovely.
ReplyDeleteI prefer things that are transient. Things that can be eaten are my favourite. I don't want tangible things. I have too many!
DeleteAs a teenager I sat on a Moroccan's knee whilst he and other Moroccan students ate from a tagine at their kitchen table - I'd never seen such a thing before - flis x
ReplyDeleteAll digging into the same big plate! Personally I prefer the Western way of eating, but it's served them well for centuries.
DeleteWhat a lucky find! The recipe sounds delicious.
ReplyDeleteWe never know what we'll find here. People seem very quick to throw away perfectly good things.
DeleteIt was destined for you, for someone who would enjoy it.
ReplyDeleteThat's how I shall think about it.
DeleteTagine is wonderful stuff. I like my tagine with some apricot in it but agree that preserved lemon is essential.
ReplyDeleteAs to salt, my I recommend, possibly again, Squid Brand Fish Sauce…no squids involved, rather fermented anchovies. Used in place of salt it adds umami and is especially good with lamb. Don’t be put off by the smell.
I do have fish sauce, and use it often, although I'd not thought of using it with Lamb. I shall try it.
DeleteIf something savoury calls for salt I pretty much use fish sauce instead. It is wonderful with lamb…also very good in tomato juice, and an omelette and cheese on toast, and mushroom soup etc etc.
DeleteI tend to use Soy, quite similar in a way!
Delete