The Beef Tagine

The 1st recipe we decided to tackle was the Beef Tagine http://www.jamieoliver.com/recipes/beef-recipes/beef-tagine. We pulled our beautiful tagine pot out - a wedding present that hadn't been used yet - and got to it! We'd hit the supermarket just before and had hopefully picked up all the bits and pieces we needed. The recipe was easy to follow and do, with Marty making adjustments - as you do when you're a chef ;) and spicing it up as he saw fit!

We served it with Israeli couscous instead of Moroccan couscous for a change. The difference between these 2 is not just size. You cook the larger Israeli couscous as you would pasta and the flavour and texture is really tasty. As with any couscous - season!season!season! I popped open a bottle of Ante Barbera - yes it had an actual cork - and we hooked into it! It was as tasty and gorgeous as it looks and will definitely be done again! It would have fed 4 people, but it was so delicious that we went back for seconds and devoured the rest for lunch the next day!



And there you have the Beef Tagine. Give it a go, you don't need a tagine pot to do it, just a good casserole dish. I'd love to hear what you did and how it went. Especially if you tried something different and it worked! This is definitely a recipe that can be tweaked and played with for something different every time!

The next week Marty wanted to make the Sexy Swedish Buns! Not as rude as it sounds, but definitely something different. Stay tuned..