[Sca-cooks] Morroccan Tajine

Thu Feb 26 20:37:16 PST 2004

OK- I was looking under Tajines, and in their ingredients, not realizing
that you were talking about a suggested modification, rather than a specific
recipe- sorry- I read French fairly comfortably, but I can't scan it like I
can English ;-) In an English cookbook, the variation would have been under
the main, chicken recipe- I hadn't looked at the "short subjects", thinking
they were variations of a very different recipe.

Poulet aux Pruneaux et au Miel

500 g de pruneaux
1 cuilliere a soupe de sesame grille
200 g d'amandes
1 cuilleree a cafe bien remplie de poivre
1 cuilleree a moka de safran (melange de fleur de safran pilee et de safran
en sachet)
1 baton de cannelle
2 oignons rapes
200 g de beurre
1 cuilleree a cafe bien remplie de cannelle
4 cuillerees a soupe de miel epais
sel

Trousser les poulets, les mettre dans un cocotte avec leurs abats, saler,
ajouter poivre, safran, baton de cannelle, oignons rapes, beurre. Arroser de
2 grangs verres d'eau.
Cuire a couvert sur feu moderement chaud, et retournant les poulets de temps
a autre.
Ajouter de l'eau si necessaire en cours de cuisson.
Lorsque les poulets sont cuits, que leur chair se detache facilement avec
les doights, retirer de feu et reserver.
Laver les pruneaux et les verser dans le cocotte toujours sur le feu. Au
boutr 15 minutes, ajouter la cannelle et le miel. Reduire jusqu'a obtention
d'une sauce miel'euse. Verifier a'assaissonnement et remettre les poulets
dans la marmite sans ecraser les pruneaux. Retirer du feu.
D'autre part, emonder les amandes, les faire frire a l'huile quelques
minutes avanyt le repas, et passer au four graines de sesame.
Au moment de servir, rechauffer les poulets sans plus laisser reduire la
sauce.
Dresser sur un plat, placer les pruneaux sur les poulets. Verser dessus la
sauce, decorer avec les amandes frites et les graines de sesame. Servir
aussitot.

Tajine de Viande aux Pruneaux

Meme preparation et memes proprtions pour 1 kg 1/2 de viande de mouton
(echine et epaule) decoupee en morceaux de 15 g que le poulet aux pruneaux .

Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message ----- 
From: "vicki shaw" <vhsjvs at gis.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, February 26, 2004 10:58 PM
Subject: Re: [Sca-cooks] Moroccan cook book [for Saint Phlip)

> YES, that us it!!!tankoo you!!!
> V
> Angharad ferch Iorwerth; MKA Vicki Shaw
> Barony Beyond the Mountain
> East Kingdom
> vhsjvs at gis.net
>
> www.omygoddess.biz
> ----- Original Message -----
> From: "Phlip" <phlip at 99main.com>
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Sent: Thursday, February 26, 2004 10:47 PM
> Subject: Re: [Sca-cooks] Moroccan cook book [for Saint Phlip)
>
>
> >
> > Found one, that's chicken with prunes and honey, but it's not a tajine-
> > there was a tajine with prunes, but only a bare mention that it could be
> > done with veal or lamb like the one with the chicken. Is that what
you're
> > looking for?
> >
> >
> >
> >
> >
> >
> >
> > Saint Phlip,
> > CoDoLDS
> >
> > "When in doubt, heat it up and hit it with a hammer."
> >  Blacksmith's credo.
> >
> >  If it walks like a duck, and quacks like a duck, it is probably not a
> > cat.
> >
> > Never a horse that cain't be rode,
> > And never a rider who cain't be throwed....
> >
> > ----- Original Message -----
> > From: "vicki shaw" <vhsjvs at gis.net>
> > To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> > Sent: Thursday, February 26, 2004 7:37 PM
> > Subject: Re: [Sca-cooks] Moroccan cook book [for Saint Phlip)
> >
> >
> > > maybe there are no amandes in it in the recipe but our maid, who was
an
> > > excellent cook always added them so maybe it is a regional variation.
> > Dont
> > > worry about it.  It is nto the one with the dates, that is for sure.
> Cant
> > > remember the title, but the page should be dirty from being open while
I
> > was
> > > cooking!!!  Okay, maybe next week I will get the book back from you.
> Dont
> > > worry about it
> > >
> > > Angharad ferch Iorwerth; MKA Vicki Shaw
> > > Barony Beyond the Mountain
> > > East Kingdom
> > > vhsjvs at gis.net
> > >
> > > www.omygoddess.biz
> > > ----- Original Message -----
> > > From: "Phlip" <phlip at 99main.com>
> > > To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> > > Sent: Thursday, February 26, 2004 6:27 PM
> > > Subject: Re: [Sca-cooks] Moroccan cook book [for Saint Phlip)
> > >
> > >
> > > >
> > > > Ene bichizh ogsen baina shuu...
> > > >
> > > > > pruneau is prune, prune is plum
> > > > > almonds are amandes
> > > > > coing is quince
> > > > > vicki
> > > > > your guess is a good as mine regarding gombo
> > > > >
> > > > > Angharad ferch Iorwerth; MKA Vicki Shaw
> > > >
> > > > That's what I thought- and I'm betting gombo is okra (which may be
why
> > > > you're not familiar with it, but a picture accompanying a recipe
with
> > > > "gombo" in it sure looked like it had okra in it.
> > > >
> > > > Haven't found anything that fits your description- closest is
"Tahine
> de
> > > > viande aux dattes" avec 200 g amandes, , 750 g dattes de Tafilalet
> bien
> > > > fraiches, et 2 cuillerees a soupe de miel epais.
> > > >
> > > > You happen to remember the name? I've looked througfh all of the
> > > ingredient
> > > > lists for every tajine in the book.
> > > >
> > > > Saint Phlip,
> > > > CoDoLDS
> > > >
> > > > "When in doubt, heat it up and hit it with a hammer."
> > > >  Blacksmith's credo.
> > > >
> > > >  If it walks like a duck, and quacks like a duck, it is probably not
a
> > > > cat.
> > > >
> > > > Never a horse that cain't be rode,
> > > > And never a rider who cain't be throwed....
> > > >
> > > > _______________________________________________
> > > > Sca-cooks mailing list
> > > > Sca-cooks at ansteorra.org
> > > > http://www.ansteorra.org/mailman/listinfo/sca-cooks
> > > >
> > >
> > > _______________________________________________
> > > Sca-cooks mailing list
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> > >
> > >
> >
> > _______________________________________________
> > Sca-cooks mailing list
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