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Hearty meals: ‘Tagine - Spicy Stews from Morocco’ by Ghillie Basan with photography by Martin Brigdale | Few meals are more satisfying than a hearty tagine – the rich, fragrant stews that forms the basis of traditional Moroccan cooking. This heavenly dish is served in its own elegant cooking vessel, which is also called a tagine. Meat, poultry, fish or vegetables are simmered gently in the steam of the pot’s conical lid, so that the food remains tender and moist. Dishes are flavoured for pungency and warmth, and can be further enlivened with chillies or tempered with the sweetness of fruit.
In Ghillie Basan’s collection of aromatic tagines you’ll find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Prunes, Apricots and Honey, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional, but equally delicious recipes for beef and meatball tagines, like the earthy and fruity Tagine of Beef with Beetroot and Oranges – perfect for winter evenings.
Tagine of Monkfish, Potatoes, Cherry Tomatoes and Olives, and Red Mullet with Lemon and Mint are among the succulent fish dishes to be enjoyed. While for vegetarians, a delightful and varied choice awaits - from the sweet, syrupy Tagine of Yams, Carrots and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. Every recipe includes suggestions for accompaniments and side dishes and is illustrated by mouth-watering photographs by award-winning photographer Martin Brigdale.
‘Tagine - Spicy Stews from Morocco’ by Ghillie Basan and with photography by Martin Brigdale is published by Ryland Peters & Small, priced at £8.99 |
