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Cazuela Cooking


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My new additions to support the Moroccan clay Tajine are two (28cm & 32cm) Spanish terracotta Cazuela’s, glazed but raw clay underneath. Have season both and testing one with olive oil, onion, capsicum, chorizo and Hungarian hot sausages, dice tomato, cannelloni beans, meat balls, olives, garlic, smoked paprika. - turned out very nice, and no cracking👍😁🤗👌
3B0596D1-27C2-4389-8788-5160DA537301.thumb.jpeg.94f1aa541f44a8819b04ce53fd6c74c0.jpeg

Edited by Barrelboy
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2 hours ago, Barrelboy said:

My new additions to support the Moroccan clay Tajine are two (28cm & 32cm) Spanish terracotta Cazuela’s, glazed but raw clay underneath. Have season both and testing one with olive oil, onion, capsicum, chorizo and Hungarian hot sausages, dice tomato, cannelloni beans, meat balls, olives, garlic, smoked paprika. - turned out very nice, and no cracking👍😁🤗👌
3B0596D1-27C2-4389-8788-5160DA537301.thumb.jpeg.94f1aa541f44a8819b04ce53fd6c74c0.jpeg

That looks brilliant.

I "need" one of these. 

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10 hours ago, Barrelboy said:

My new additions to support the Moroccan clay Tajine are two (28cm & 32cm) Spanish terracotta Cazuela’s, glazed but raw clay underneath. Have season both and testing one with olive oil, onion, capsicum, chorizo and Hungarian hot sausages, dice tomato, cannelloni beans, meat balls, olives, garlic, smoked paprika. - turned out very nice, and no cracking👍😁🤗👌
3B0596D1-27C2-4389-8788-5160DA537301.thumb.jpeg.94f1aa541f44a8819b04ce53fd6c74c0.jpeg

Very nice, I'd move the olives to the side but I'd tuck into that

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  • 2 years later...

These are wonderful recipes.  I am cooking similar and different dishes using a cast-iron Dutch oven.  I use the Dutch oven over the indoor gas range as well as over lump charcoal in my Big Green Egg.  Cooking a mix of vegetables, meat and spices in a slow procedure brings out the very best in cuisine.  Especially with smoke.

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