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Old 08-21-2012, 07:09 AM   #21
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Originally Posted by Margi Cintrano View Post
The suggested proper traditional pan in which a paella is prepared, is called a Paellera.

M.C.
the suggested proper traditional recipe for jalfrezi has peppers in it....at least mine tasted like a proper traditional paella,and i actually cooked it/photographed it............
h c
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Old 08-21-2012, 07:18 AM   #22
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Kylie,

Perhaps Morocco shall post a recipe of his family for Lemon Chicken Tagine !

Margi.
here you are, i found this recipe in and old book of my mom

Moroccan Cooking recipes-Chicken tagine with lemons
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Old 08-21-2012, 08:07 AM   #23
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Morocco,

WOW ... Thanks so much. Whenever, you have some spare time, your tagine lemon chicken recipe, shall be most appreciated.

Have a lovely August.
Margaux.
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Old 08-21-2012, 08:34 AM   #24
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Originally Posted by Harry Cobean View Post
the suggested proper traditional recipe for jalfrezi has peppers in it....at least mine tasted like a proper traditional paella,and i actually cooked it/photographed it............
h c
That is because you use a knife to cut and paste for pastry. Did you know brother posting on the cheftalk forum means your a journalist
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Old 08-21-2012, 08:59 AM   #25
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That is because you use a knife to cut and paste for pastry. Did you know brother posting on the cheftalk forum means your a journalist
really? i must join.....must buy a devilishly rakish panama too as they probably supply one of those tickets that say "press" on them....to place at a jaunty angle in ones hat band.....they evidently don't supply cameras tho'.........
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Old 08-21-2012, 09:21 AM   #26
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I guess I should have picked one up one when I had a chance. I went to folk/art festival here, a month or so ago, and they had what I thought was clay pots, looking very similar to the tagine in the pictures of the site mention above. And I know all the advantages of clay cooking, but did not want to spend money. Well, maybe next year.
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Old 08-21-2012, 04:44 PM   #27
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Ok, y'all have me convince and it is time to purchase a tagine.
Now a question for y'all, what size is needed to cook for 10?
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Old 08-22-2012, 03:12 AM   #28
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really? i must join.....must buy a devilishly rakish panama too as they probably supply one of those tickets that say "press" on them....to place at a jaunty angle in ones hat band.....they evidently don't supply cameras tho'.........
Blimey o'really H we can all have a bad hair dayDid you check out Morocco's blog, the couscous and veg recipe looks good.
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Old 08-22-2012, 03:29 AM   #29
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Blimey o'really H we can all have a bad hair dayDid you check out Morocco's blog, the couscous and veg recipe looks good.
crikey bro',lawrence of arabia or wot? you bleach your hair too?bet the camel's got the hump!!
still,at least you resisted the temptation of drying it by riding pillion on a speeding motorbike without a helmet............!!
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Old 08-22-2012, 03:32 AM   #30
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Ok, y'all have me convince and it is time to purchase a tagine.
Now a question for y'all, what size is needed to cook for 10?
huuuuuuuuuuuuuuuuge savannah!my ikea tagine's base is about the size of a large frying pan/skillet....that'll do for four people...........
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Fish tagine with fennel Ingredients: 1kg of white fish 500g of fennel 200g of green peas 1 head of garlic chopped 1 small bunch of parsley and cilantro 1 small glass of olive oil and cooking oil 1 teaspoon of paprika 1 teaspoon of turmeric 1 teaspoon of cumin 150 g of olives 2 hot peppers (optional) 1/4 teaspoon of spices for fish bay laurel salt and pepper to taste To prepare the fish tagine with fennel: Place a pot on the fire. Put the oil, salt, pepper, cumin, paprika, chopped garlic, chopped parsley and chopped coriander, turmeric. Let the whole cook for 5 minutes. Add fish, fennel, peas, spices for fish, bay laurel, hot peppers, olives and a glass of water. Let the whole cook for 20 minutes. Serve the fish with fennel tagine warm. [URL="http://moroccan-cooking-recipes.blogspot.com"][/URL] 3 stars 1 reviews
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