In The Kitchen
Chimichurri
Tagine Curing and Seasoning
It is highly recommended, if not mandatory, that you season your tagine before initial use. Please follow these simple instructions below for maximum results.
- The new Tagine needs to be first submerged in water for 12 hours.
- Let it dry in open air for 48-72 hours before you cure it in the oven
- After it’s fully dry, rub the inside of the base and lid with olive oil.
- Put in a cold oven and set temperature at 350F and leave it for 2 to 2.5 hours
- Please do not add cold water on a hot tagine during cooking. Tagines cannot resist such thermo shocks and can easily crack.
PLEASE NOTE:
Start cooking with low heat until you see that your tagine is warm. Then proceed with medium heat and do not increase the heat too high, keep it at a steady/stable temperature all the way.
TAGINE CLEANING:
It is recommended that you hand wash your tagine and leave it to dry flat. Do not leave it submerged in soapy water. NO MICROWAVE and NOT DISHWASHER SAFE.
DISCLAIMER
Tagines sometimes may look chipped on the sides or the top. As tagines are being fired in traditional kilns, they may stick to each other and they are hand separated, which leaves the impression of a chip. Please understand that this is a normal occurrence and in no way is a defect. These tagines are hand-made using basic tools and in somewhat primitive conditions. Small imperfections, such as tight fits and natural color variations are to be expected and valued as part of the non-industrial beauty of the product.
Most tagines do not have a hole punched on the lid and its presence makes no difference.
Simple Lavender Syrup
This Lavender Simple Syrup is so delicious it will leave you in a lavender haze.
Perfect in any cocktail or mocktail, but we especially love it in the Smoked Lady Lavender cocktail. Get the recipe here and try it for yourself!
Brazilian Limeade
Ingredients:
4 juicy limes, washed & scrubbed clean
6 cups water
1 cup granulated sugar
3 Tablespoons Coconut Cream
3 Tablespoons Coconut Milk
Directions:
Wash limes thoroughly. In a blender, combine half of the water, half of the sugar, and half of the limes, then pulse 5-7 times. Pour through a fine-mesh strainer into a pitcher, pressing the lime pulp with a spoon to help release juices. Discard the remaining skins and pulp. Repeat with the other half of the water, sugar, and limes.
Blend the coconut cream and coconut milk into the limeade and serve with lots of ice and thin slices of lime for garnish. If the drink tastes bitter, you can add a little extra sweetened condensed milk or sugar as needed.
Tools We Used:
Vitamix Explorian E310 Blender:
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This is your entry into true high-performance blending. Enjoy iconic Vitamix quality at an unprecedented price. With intuititive, versatile controls, exhilirating power, and durability backed up by a 5-year warranty, the new Explorian Series E310 will forever change the way you cook, it's never been easier to become a Vitamix owner.