What is this kitchen item

[Restless]

We found this in the kitchen cupboards don’t know what it is since mum is long gone we’ve no clue.



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[Margaret Pilkington]

It is a tagine...something you cook moroccan food in.
It allows for steam to collect on the funnel top of the pot and baste whatever is cooking..usually lamb.
These look like individual tagines.....just enough for one person

[Margaret Pilkington]

Spicy lamb tagine with couscous recipe - All recipes UK
and there is a recipe for what to cook in one.
They were used by nomadic tribes like we would use an oven.
Hope that helps Rob.

[Restless]

Originally Posted by Margaret Pilkington

Spicy lamb tagine with couscous recipe - All recipes UK
and there is a recipe for what to cook in one.
They were used by nomadic tribes like we would use an oven.
Hope that helps Rob.

thanks margaret!!!


do you have a good recipie for making stew. Mum used to make hers in the oven and no clue how she did it. Always big potatoes.....mine barely have any left

[Restless]

damn that was fast too Margaret. VERY FAST response been bugging me for a while

[Margaret Pilkington]

I like to help rob...and there are lots of recipes on th internet...but you could do a beef casserole in one of these(but I would perhaps start it off in a pan and then dcant it into the individual pots.
Some nice stewing beef a couple of shallots a diced carrot...a handful of barley...some dumplings and you have a good winter 'stick to your ribs' meal

And dumplings are easy.
you need twice as much flour as suet(so two ounces of suet would need four onces of flour) a pinch of salt and pepper.....a pinch of baking powder(even if it is self raising flour I use this.....mixed to a dough using as little water as is needed to make it come together(I use soda water as it helps make the dumplings lighter).
The secret to good dumpling is the casserole must be bubbling hot before you put them in.....they cook in about 15 minutes(as long as they are not the size of cannon balls).
I usually make my dumplings in the morning and leave them to rest in the fridge .

Or if you want to do the cheats method you could always buy ready made dumpling mix...but I like to make my own

[Margaret Pilkington]

Rob I do not put spuds in my casserole.
I make the casserole and serve it with creamy mashed potatoes and sometimes green beans for a bit of colour on the plate.
There is never any left and the dish is usually scraped clean.
You can do the same recipe with chicken thighs...though they do not need as long to cook as beef.
If I make a chcken casserole then I out some sage and onion stuffing mix into the dumplings and they are really tasty

[DaveinGermany]

Mate, put your spuds in about 45 minutes or so before the "cauldron" is ready, that way they should be cooked through enough but not disintegrated into a thick spud gravy. As to the pan thing I'd of said a "stray pot", something to chuck at stray Cats & Dogs widdling up your garden gate!