Comments on: Tagine and Clay Pot Cooking http://www.ikeafans.com/home/tagine-and-clay-pot-cooking/ Personalizing the IKEA Experience Since 2005 Thu, 09 Feb 2012 22:34:28 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: mojo23 http://www.ikeafans.com/home/tagine-and-clay-pot-cooking/cpage/1.html#comment-528 mojo23 Mon, 21 Sep 2009 19:04:41 +0000 http://www.ikeafans.com/home/tagine-and-clay-pot-cooking/#comment-528 My clay pot is a schlemmertop which cannot go on open flame, only in the oven, but I have used it over 20 years; it is great! The original cook from frozen pot> Soak the pot for 20 minutes while you get some onions, carrots, celery, rutabaga or whatever else strikes your fancy, put in your frozen (or not) roast, a little liquid, cover and into a cold oven. Turn the heat on to 425, and in a little over and hour, depending on size, of course, you will have a succulent roast and veg and au jus for the family. Pour it out, and thicken with a little cornstarch if you want gravy. This works for chicken too. The other thing I do with my clay pot is put it empty into a cold oven, turn the heat on to 450, and leave it to heat for a good half hour. I then place my homemade french bread dough inside, put the lid on and return it to the oven for 15 minutes at 450, lower the heat to 375 for another 20 minutes. Voila French bread! chewy crust, big holes, yummy. My clay pot is a schlemmertop which cannot go on open flame, only in the oven, but I have used it over 20 years; it is great! The original cook from frozen pot> Soak the pot for 20 minutes while you get some onions, carrots, celery, rutabaga or whatever else strikes your fancy, put in your frozen (or not) roast, a little liquid, cover and into a cold oven. Turn the heat on to 425, and in a little over and hour, depending on size, of course, you will have a succulent roast and veg and au jus for the family. Pour it out, and thicken with a little cornstarch if you want gravy. This works for chicken too.

The other thing I do with my clay pot is put it empty into a cold oven, turn the heat on to 450, and leave it to heat for a good half hour. I then place my homemade french bread dough inside, put the lid on and return it to the oven for 15 minutes at 450, lower the heat to 375 for another 20 minutes. Voila French bread! chewy crust, big holes, yummy.

]]> By: Alicia http://www.ikeafans.com/home/tagine-and-clay-pot-cooking/cpage/1.html#comment-511 Alicia Sun, 20 Sep 2009 11:58:30 +0000 http://www.ikeafans.com/home/tagine-and-clay-pot-cooking/#comment-511 I'm from Singapore, and have grown up on a steady diet of claypot dishes. The most classic is a Cantonese-style claypot chicken rice made of jasmine rice, chicken pieces (preferably thigh and drumstick with skin on), reconstituted dried shitake mushrooms (more flavourful than fresh ones) and sweet chinese sausages (an acquired taste). Season chicken with sesame oil, dark and light soy, pepper and ginger. Place on top of uncooked rice in claypot with sliced ginger, sausages and mushrooms, adding all the liquid marinade and extra water/chicken stock to cover everything. Cook over an open flame for 20 minutes or until rice is done. The slightly burnt bits at the bottom of the pot are the best! Serve with chopped spring onions, cut red chilli peppers and dark soy drizzled over everything! I’m from Singapore, and have grown up on a steady diet of claypot dishes.

The most classic is a Cantonese-style claypot chicken rice made of jasmine rice, chicken pieces (preferably thigh and drumstick with skin on), reconstituted dried shitake mushrooms (more flavourful than fresh ones) and sweet chinese sausages (an acquired taste).

Season chicken with sesame oil, dark and light soy, pepper and ginger. Place on top of uncooked rice in claypot with sliced ginger, sausages and mushrooms, adding all the liquid marinade and extra water/chicken stock to cover everything.

Cook over an open flame for 20 minutes or until rice is done. The slightly burnt bits at the bottom of the pot are the best!

Serve with chopped spring onions, cut red chilli peppers and dark soy drizzled over everything!

]]> By: Harpy http://www.ikeafans.com/home/tagine-and-clay-pot-cooking/cpage/1.html#comment-505 Harpy Sat, 19 Sep 2009 16:57:05 +0000 http://www.ikeafans.com/home/tagine-and-clay-pot-cooking/#comment-505 Ooh, I love that Le Creuset tagine! I'd buy the Ikea one but I don't like their mania for non-stick surfaces on everything. Do you know if the Le Creuset is non-stick inside, Susan? (some of their stuff is and some isn't) Ooh, I love that Le Creuset tagine! I’d buy the Ikea one but I don’t like their mania for non-stick surfaces on everything. Do you know if the Le Creuset is non-stick inside, Susan? (some of their stuff is and some isn’t)

]]> By: Susan http://www.ikeafans.com/home/tagine-and-clay-pot-cooking/cpage/1.html#comment-501 Susan Fri, 18 Sep 2009 23:43:55 +0000 http://www.ikeafans.com/home/tagine-and-clay-pot-cooking/#comment-501 I saw it today in the store, and noticed how big it is! You could leave it out casually like you might just be 'tagining' anytime now... ;) I saw it today in the store, and noticed how big it is! You could leave it out casually like you might just be ‘tagining’ anytime now… ;)

]]> By: Dave of the Coonties http://www.ikeafans.com/home/tagine-and-clay-pot-cooking/cpage/1.html#comment-493 Dave of the Coonties Fri, 18 Sep 2009 05:12:44 +0000 http://www.ikeafans.com/home/tagine-and-clay-pot-cooking/#comment-493 I've got the STIL tagine but haven't gotten around to doing much with it. That volcano-shaped lid is something of a storage problem. It's massive! I’ve got the STIL tagine but haven’t gotten around to doing much with it. That volcano-shaped lid is something of a storage problem. It’s massive!

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