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Emile Henry 塔吉锅 炭灰色
- 27厘米x 27厘米x 20厘米
Creator of culinary ceramics since 1850
Emile Henry offers a wide range of high quality cooking utensils. Products made from 100% natural material that ensures a healthy and tasty cooking of food: an artisanal know-how that has been passed on from father to son for 6 generations and demonstrates the quality and technical control of the products.
Each Emile Henry piece is unique and combines functionality, elegance and performance.
- Unique parts
- Manual control of each product
- Innovative products
- Made in France
- Made from natural materials
- Unique colours
- Dishwasher safe
The Emile Henry Tajine
Reveal all the colours and fragrances of Mediterranean cuisine
Let yourself be tempted by tasty recipes with oriental flavours: chicken tajine with lemon jams, bar tajine or vegetarian tajine of winter vegetables. Tajina is a traditional Moroccan dish that cooks with choking. This cooking was then a necessity to cook without water: the tajine keeps the food in moisture by lowering the steam from the food thanks to the lid. The key to a good tajine is therefore first and foremost a slow cooking on very soft heat so that all flavours are exalted.
The Tajine Emile Henry, a form designed to reveal the flavours
The Tajine is recognisable by the conical shape of its lid. Far from being just decorative, it is of real importance during cooking.The lid will allow you to recover the steam that will continuously roll down during cooking by sliding along the walls in the lower part. Drops will not fall directly on food. The result will be particularly soft and fluffy.
The tall and thin part of the lid will allow you to develop mechanically the flavours that concentrate inside.
For baking the Tajine
Choose your basic ingredient (egg, lamb, poultry or fish), vegetables, dried fruit, spices (coriander, cinnamon, nutmeg, cumin...). First of all, prepare your aromatic base by spicing onions, garlic and spices into the tajine. By colouring spices from the outset, I reveal their flavours.
Place your main ingredient (meat, fish, poultry) in the tajine that you will mix with the aromatic base. Add honey and soft or dried fruits (prunes, dried apricots, grapes, etc.) that will help create the base of your cutlet. Before closing, add a small glass of water if my tajine is likely to get dry. It will not be necessary if you have put a lot of vegetables, as they will make water during cooking.
Just before serving, add the nuts (sprockets, hazelnuts, almonds, sesame...) and fresh herbs (flat parsley, coriander...).
Lamb tagine with grilled prunes, spices and almonds
Prepare your ingredients
Spread half the coriander.Degrease, degrease the meat and cut it into cubes of about 3 cm. Peel onions, carrots and slicing all fine enough. Pour the oil into the bottom of the tajine that you allow to heat for a few minutes on medium heat. Solve the meat in small quantities without placing too much emphasis on colouring, salting, pepper and reserving the meat. Add onions, carrots, saffron, ginger powder into the Tajine and leave for 5-6 minutes by stirring often.Organize your tajine . Ice up with honey and leave to cook for a few more minutes. Incorporate the pieces of meat, cinnamon sticks and mix well. Wet with 1⁄2 glass of water and gather it all in a "pyramid". Arrange the prunes on the surface and the potatoes (optional) cut into neighborhoods around. Spread half the coriander.
Cover and allow to cook at 1h15 on very low heat or in the oven preheated at 180°C at the same time.
Grill almonds in a fat free frying pan. At the time of tasting, spread the other half of the coriander and the grilled almonds.