Description
Continue to develop a wonderful pot - tagine. As a bonus there is a recipe for harvesting limes.
Ingredients
-
Quail
4 piece
-
Wine white semi-dry
250 ml
-
Tomato
200 g
-
Persimmon
1 piece
-
Eggplant
2 piece
-
Pepper
2 piece
-
Raisins
1 handful
-
Garlic
3 tooth
-
Onion
3 piece
-
Zucchini
0.5 piece
-
Green peas
1 pack
-
Carrots
1 piece
-
Chili
1 piece
-
Paprika sweet
0.5 tsp
-
Barberry
0.5 tsp
-
Ginger
0.5 tsp
-
Curry
0.5 tsp
-
Zira
0.5 tsp
-
Lime
5 piece
-
Black pepper
-
Salt
-
Vegetable oil
-
Orange zest
0.5 tsp
-
Greens
Cooking
Ingredients (almost all)
Quail salt and pepper...
Pour the wine...
And put under oppression for the night (I had a 5 litre can with water).
Now proceed directly to cooking tagine. Onions and garlic are roughly chopped.
Carrot polisat slices.
Lightly fry in a small amount of vegetable oil on the stove.
Now stacked in our tagine layers (I had 26 cm in diameter), First green peas, not defrosting.
Then cut into cubes zucchini.
Mix seasoning.
Sprinkle them on top of the zucchini.
From above to lay the cut circles of eggplant.
From above to lay zazharku.
Then layer sliced tomatoes.
Sprinkle them with raisins.
Lay the carcass of the quail, stick to the center of the pepper-Chile.
Between the carcasses of quail to put slices of persimmon (kernels pre-extract).
And also put chopped salted lime.
Sprinkle sliced small strips of dried lime and sprinkle with grated orange zest.
Cover with a lid and put on stove for 1.5-2 hours on the small fire. Ready tagine sprinkle cut greens. Bon appetit!
And now the promised bonus: as I salted limes. Pour on the bottom of the jar a tablespoon of salt. 370-MLM Bank took me 5 limes.
Cut them on both sides until nearly the end cross sections with respect to each other.
In every cut, sprinkled on a teaspoon of coarse salt (I had a Navy) and put them in the jar VERY tightly, crushing, pressing limes.
And so to the top. Close the jar tightly with the lid, trying not to remain inside the banks of the air gap.
Keep in a warm dark place, from time to time shaking. To use the tagine after a month.
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