Tajine Egging

Little Steven

My In-laws gave me a tajine for my birthday. Givin' it a spin tonight. Has anyone used one on the egg. I have it on at 300* and would like to know if that is about right.

Thanks in advance.

Steve

RGBHV

The ones I've seen look too nice to cook in.

Love to hear how it works out.

Michael

Little Steven

Michael,

I think the concept is shot on the egg. In the egg it's a ceramic cooking vessel inside another ceramic cooking vessel. I put some olive wood in the egg. I'll post pics later.

Steve

mikeb6109

Here you go Steve this guy made a beef stew in one using the egg.

http://bigtsbge.blogspot.com/2008/09/beef-stew-on-big-green-egg.html

mikeb6109

here i guess if you scroll down he used it for other cooks as well on the egg. here is one cooking a tenderloin.

http://bigtsbge.blogspot.com/2008/07/pork-loin-hungry-man-single-serving.html

Richard Fl

Steven, try treating it like a little dutch oven. Here is one recipe.

Lamb, Shoulder, Lentil, Tangine, Ross in Ventura

To prepare, they need to be meticulously sorted to make sure there are no small stones hiding among them. The stones have a way of looking just like lentils but of course, once cooked, do not soften; so a little time should be put aside initially so that nobody chips a tooth.




INGREDIENTS:
extra virgin olive oil
Pinch Saffron
1 tsp Powdered turmeric
1 Tbs Grated fresh ginger
1 chopped onion,
2 chopped carrots
1 chopped celery heart (including the tender celery leaves)
1 cup well-washed lentils
lamb shoulder cut into 2cm pieces
salt and pepper
1 bunch of coriander
the juice of a lemon




Procedure:
1 Gently heat 1/3 cup of extra virgin olive oil in a tagine base or heavy casserole pot, and add a pinch of saffron, a teaspoon of powdered turmeric and 1 tbsp of grated fresh ginger. Lightly fry for a minute then add a chopped onion, 2 chopped carrots and a chopped celery heart (including the tender celery leaves).
2 Stir well and lightly fry for 2-3 minutes. Add 1 cup of well-washed lentils and a lamb shoulder cut into 2cm pieces. Mix well and add enough water to just cover all the ingredients. Season with salt and pepper, stir, and place the lid on.
3 Place the tagine (or casserole) into a preheated 180C oven for 50-70 minutes until the lamb and lentils are thoroughly cooked. Once out of the oven, roughly chop a bunch of coriander and squeeze in the juice of a lemon.
4 Cooked this in the BGE for 1 1/2 hrs at 375°F. Was very good!
5 Check for seasoning and serve.


Recipe Type
Main Dish, Meat

Recipe Source
Author: The Sydney Morning Herald Friday April 14, 2006

Source: BGE Forum, Ross in Ventura, 2008/08/29

Chef: Steve Manfredi Photo: Marco del Grande Source: The Sydney Morning Herald Friday April 14, 2006 Middle Eastern, 45 mins plus, Contemporary, Wheat free, Dairy free, Nut free, Egg free, Dinner

RGBHV

Steve:

All the Tajime I've seen were beautifully painted - maybe those ones are for decoration.

My wife has something called a Romertopf - a clay cooking vessel that we normally place in the oven. There's no fancy painting. I assume that it could go in the egg - similar to a Dutch oven.

Thoughts?

Michael

Little Steven

Mike,

I didn't see a temp there.

Steve

Little Steven

Michael,

I've used the German clay ovens on the egg. I didn't find too much difference.

Steve

Little Steven

Richard,

Thanks! I'll bump the temp up now.

Steve

Little Chef

Steve....We have used a Tajine on the Egg...photos attached. This was lamb. We cooked at around 250-275...depending on the size of the Tajine, be careful because it's so close to the coals. Had we had the little green feet at the time, they would have been very welcomed to keep the tagine bottom off the platesetter. So, don't make the same mistake we did. The edges of ours was a bit scorched, but the contents were totally delicious none the less. Good luck with it! Let us know how it goes!



PS...never heard about your egged beans this past weekend.... :blink:

Little Chef

Wow...sorry all...didn't realize that pic was so blurry. :S

Car Wash Mike

Good luck Steve. BTW, you will never know about her. :woohoo: :woohoo: :evil:

Mike

Little Chef

Richard...no offense, but Steve...don't do it!! The clay conducts heat FAR different than CI! Too hot for the clay! You will scorch your meal just about guaranteed....sorry!! :huh:

Little Steven

Thanks Michelle,

I have it sitting on thin firebricks on the platesetter.
Did you take the fire ring out? I didn't do that. I'm so confused now. I just bumped the temp up but I think I will knock it back down. I made great enchiladas last night so I can feed Paula and Brianna with leftovers.
Never did the beans. It's a holiday here onn Monday so I think I'll give them a try. Thank you. BTW, I used about a half a cup of stock...do you think that will see me through the cook?

Steve

Little Chef

Steve...It depends on the other ingredients in the Tagine...Are they moisture producers themselves? ie...lots of onions, etc? The veggies will produce liquids of their own, but it will be a wait and see. Half a cup doesn't sound like much stock, but as I say, it all depends what else you got going on in there.
Steve...you can cook at a higher temp, but assuming it is a clay tagine, I would not go higher than 300.
This help any? :S :huh:

mikeb6109

here is one and he mentions 350 indirect for this cook.

http://bigtsbge.blogspot.com/2008/07/tagine-chicken-veggies.html

Little Steven

Michelle,

There are a lot of vegetables in there. I just checked and there is more liquid than I put in.

Steve

Little Steven

Michelle,

Thanks. This is the new Emile Henry Flame. It is ceramic and good to 500*. I dropped the temp anyway.

Steve

Little Chef

You should be all set then. What protein is in there? (just curious....) I May need to do a tagine cook again soon...

Ripnem

Thanks for the photo LC, now I don't have to search it out. That thing is really really neat lookin. Doesn't look like it will get much smoke into it though. I guess smoke isn't always needed, I just like it.

Little Steven

Michelle,

I cubed a flank steak. This tajine calls for a sear in the bottom bit but I was short of time so I seared on the stove. Put some of the vegetables in right away and added red pepper and zucchini after about an hour. I didn't want to do too much North African seasoning so I used whole coriander seed, cumin seed, red green and white peppercorns toasted and broken. I put a little saffron in as well.

Little Chef

Adam...You are correct, there really is no smoke flavor that gets into the tagine. As the moisture builds inside the Tagine, it actually creates a moisture seal within. So no, no smoke inside. (which is fine with me, I'm not really a smoked food fan) But, it is a lot more fun and more challenging on the Egg than in the kithcen oven.... :woohoo: :woohoo:
If you want to try a method like this, you can always add smoke at the end with the cover off the Tagine. I am sure the food would pick up the smoke flavors easily at this point since all the food is so moist. Make sense? :huh:

Little Steven

Coriander, cumin and pepper toasting

Tajine in egg. Man that top is hot even though it doesn't look it..Ouch

Coming along ok...I dont know.


Steve

Ripnem

Yup. I gotta start doin stuff I've never done before. I had a teacher in high school (best teacher ever) that used to say that every Friday.

Beli

Steve that tajine looks too nice to cook on it.......great present!!!!!! your inlaws must know you very well.... :woohoo: sure you'll make it shine....can't wait to see the results!!

mikeb6109

Steve looks like it is going to be good stuff! Only problem i see is cleaning that very white tajine! :(

Florida Grillin Girl

Hey Little Steven, I just saw a black tajine in Ikea. I also wondered how it would cook in the egg, so please let us know the outcome. Yours is lookin good so far.

Thanks,
Faith
Tampa, FL

Big'un

A tanjine in the egg seems kind of redundant. :laugh: The chow does look great!

Ross in Ventura

This is what I did with Lamb Steven

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=502468&catid=1

Ross

DryFly

I agree with Little Steven! A tagine in an Egg seems like a pointless exercise.