[Dinner tonight] Tajine without tajine

部分配料：




成品：



Tajine既指摩洛哥的一种菜式，又指烹调此菜所使用的器皿。传统Tajine器皿以陶土制成，其特别处在于它的尖锥形盖子，有利于蒸汽凝结返回锅里，所以只需用很少量的水。这样一方面适于沙漠缺水的环境，另方面利用食物本身的汁水来焖炖，味道应更醇厚，我想它的功能就在此了。作为容器的tajine我自然没有，有较高圆顶盖的沙锅应是不错的替代，可惜我的太小，只好用普通大锅。

结论：绝对好吃 — 尽管我没有吃过tajine，无法知道什么是正宗。材料比例均按菜谱，多加了一把currant，梨用的是Bosc Pear，质地较硬，不易失型；加水一杯(240ml)，减半亦可。

网上找的Tajine照片：本色的用来cooking，彩釉的只可用来serving

Tajine: Lamb with Pear

INGREDIENTS:
2 large onions, peeled & sliced
2 Lbs. of Lean lamb, leg or shoulder cut into 2" pieces
4 (Bosc) Pears, peeled cored & cut into quarters
Water, to cover the meat
1/2 cup slivered almonds
Salt to taste
1 Tbsp. Olive oil
1 tsp Black pepper
1 tsp Cinnamon
1 tsp Ground ginger
1 tsp Ground coriander
1 tsp Cumin

METHODS:
1. In a large saucepan gently fry the onion in the olive oil until soft.
2. Add lamb, ginger, and coriander to the pan and cook until it changes color.
3. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste.
4. Cover and simmer gently until the meat is tender, about 1.5-2 hours.
5. Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
6. Place in a tagine and serve hot. Normally eaten using bread but rice (mixed with chopped fresh basil and sliced steamed carrot) is a great substitute.
-From wxc

Spicy Seafood Soup (Tai)

INGREDIENTS (serves 6 as soup course or 4 as main dish)
1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks, coarsely chopped
Grated zest from 1 lime
6 to 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles, stemmed, seeded, and chopped
24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt
Thin lime slices for garnish
Fresh lime or other citrus leaves and blossoms for garnish

METHODS
1. Peel and devein the shrimp; reserve the shells.
2. Heat the oil in a soup pot or large, heavy saucepan over high heat.
3. Add the shrimp shells and saute until the shells turn bright pink.
4. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
6. Strain the broth through a fine sieve into a clean soup pot.
(At this point, the soup can be poured into a container and refrigerated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.)
7. Bring the strained soup to a boil over high heat.
8. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes.
9. Remove the mussels or clams and break off and discard the top shell.
10. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes.
11. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute.
12. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve immediately.
--From "James McNair's Soups"

Sour Prawn & Mussel Soup (Tai)

INGREDIENTS (serves 8)
1.5L (6 cups) cold water
2 lemon-grass stems, pale section only, thinly sliced diagonally
8cm-piece fresh galangal, peeled, thinly sliced
5 purple eschalots, peeled, thinly sliced (sustitute with 1 red onion)
6 fresh kaffir lime leaves, centre vein removed, torn
500g medium green prawns, peeled leaving tails intact, deveined
500g black mussels, scrubbed, debearded
80ml (1/3 cup) fish sauce
125ml (1/2 cup) fresh lime juice
2 fresh red birdseye chillies, thinly sliced
1 bunch fresh coriander, leaves picked, coarsely chopped

METHODS
1. Place water in a large saucepan and bring to the boil over high heat.
2. Add lemon grass, galangal, eschalot and lime leaves and cook, uncovered, for 5 minutes.
3. Add prawns, mussels and fish sauce and cook, covered, for a further 2 minutes or until mussels open. Remove from heat. Discard unopened mussels.
4. Add the lime juice, chili and coriander and stir to combine. Ladle soup among serving bowls and serve immediately.
--From Australian Good Taste