Comments on: Emile Henry Tagine Road Test: Moroccan Beef Tagine and Creamed Polenta

By: Eggplant and Sweet Potato Tagine with Quiona | What is for Breakfast?

Eggplant and Sweet Potato Tagine with Quiona | What is for Breakfast? — Thu, 04 Mar 2010 00:38:38 +0000

[...] Australian blogs Not Quite Nigella. Mez knows I love her site and this was a super recipe – Moroccan Beef Tagine and Creamed Polenta. HOWEVER – I changed the recipe A LOT – making it vegetarian and just working with what I had. [...]

By: Not Quite Nigella

Not Quite Nigella — Thu, 29 Oct 2009 05:57:21 +0000

Hi Lee Ann-Yes you could do it in a roasting pan with a cover as a replacement for the lid

Hi Pen-Fantastic! I’d say that this quantity would serve 3-4 with couscous and another side or an entree. You’re welcome and thanks for reading!

By: Pen

Pen — Wed, 28 Oct 2009 22:46:46 +0000

Hi NQN,

I’m road testing my own tagine for a Halloween party on Saturday night (together with your Witch’s Fingers!) and will try this recipe – roughly how many adults would this quantity serve?

Thanks heaps and love your blog.

By: Lee Ann

Lee Ann — Sat, 12 Sep 2009 14:14:25 +0000

Hey thanks so much! I am trying to cook beef tanjine for a Moroccan Dinner party and all my recipes talk about cooking in a pressure cooker, which i don’t have…but this tanjine crock, i guess could be duplicated by my regular roasting pots using your cooking times?

By: Not Quite Nigella

Not Quite Nigella — Wed, 12 Aug 2009 10:05:50 +0000

Hi Will-Thankyou! Ahh really? I didn’t know that. I’d love to do a taste test to see how the two compares!

Hi gill-Wonderful, that’s great to know and have fun with yours!

By: gill

gill — Mon, 10 Aug 2009 07:03:00 +0000

thanks. Have a tagine which have never used now l can give it a go. Love the sound of the spice mix.Have to get it.

By: Will Burgess

Will Burgess — Sat, 01 Aug 2009 17:36:20 +0000

Hi! Your tagine looks great, I have the same one and love it to pieces (well.. not literally!)

Just a tip I found useful.

If you do the tagine in the oven, you loose the whole idea of the dish. If you place it on the hob (and fill the small dish with water on top of the tagine). The liquid will evaporate then reach the top of the tagine, where it will then condense because it is cooler (aided by the water). This will make your dishes much more flavorsome. If you put it in the oven, this doesn’t happen and you might as well use a normal casserole dish!

Hope this helps, enjoy your tagine!

By: Not Quite Nigella

Not Quite Nigella — Sun, 03 May 2009 11:26:42 +0000

Hi Janet-Sounds great and yes using substitutions is fine for tagine. Anything tends to work!

Hi fran-Hmm I wonder if it was already weak from a drop through transport etc like even before you bought it? They are delicate and won’t stand drops-my first one was smashed when I received it and they replaced it straight away. I don’t know if having sealed electric hotplates would contribute to it but perhaps give them a call and ask them. You poor thing!

By: fran appleyard

fran appleyard — Sun, 03 May 2009 05:20:08 +0000

unfortunately I have had a problem with mine I am wondering if it is because my electric hotplates are sealed. It cracked right around the bottom edge I cried. So, even after the milk trick I need some sorcery. I even went to the trouble of toasting and grinding my own spiced etc so I had to transfer the whole thing into a large frying pan and put the tajine lid on it, dinner was amazing but the tajine is dead. I dont know if there would be any warrenty?? sad Fran

By: Janet

Janet — Fri, 27 Feb 2009 22:50:19 +0000

Cooking it now, but will add, for the last 1/2 hour, 3 pears cored and cut in chunks, 1/2 raisins and 1/2 blanched slivered almonds. My mouth is watering as I type! Thanks for the recipe. Oh, I am using my glazed claypot instead of a tagine, but should work the same way.