One of the butchers at the farm shop asked me if I would make him a tagine. Then there was Jamie Oliver’s TV programme from Marrakesh that focused heavily on cooking with Tagines (although not the ones with fluted lids)….so have been meaning to have a go at making one for a while. Now I seem to be getting somewhere with the throwing, there is no time like the present.
On the design front, the cone shaped cover is supposed to act like an oven and the entire lid is totally sealed to retain heat and moisture. The aim is not only to prevent it from drying out during the long cooking process, but also allows the slow infusion of flavours throughout the dish. The lid has an extended knob at the top which is designed to remain cooler and thereby act as a handle.
Originally it would have been made from earthenware, but I used grogged stoneware….because that is what I had to hand.
I think the rim of the cooking pot could have been thicker and maybe the whole think could have been wider or maybe the lid should be shallower with a smaller knob. Not bad for first attempt though, at least the lid fits on. Am getting some mileage out of my new galleried rim technique….how did I manage without it?!