Traditional recipes

The Daily Dish: March 24, 2016

The Daily Dish: March 24, 2016

Dishing out the latest and greatest in food news

Learn more about what is hot and trending in the world of food and drink.

Today's first course?

During President Obama’s key visit to Cuba, he and his family made a visit to a popular family-owned restaurant called San Cristóbal Paladar. Paladares are restaurants that are co-owned by Cuban families and the government. They were recently approved by the Cuban government under economic reforms that encourage small businesses. As for what the First Family ate: The president enjoyed steak on the grill, cooked medium-well with a side of vegetables. Michelle Obama ate sliced steak and drank wine, and their daughters ate steak and pork. Other notable VIPs that have visited the restaurant are Beyoncé and Jay-Z, who dined there during a visit to the country in 2013.

The sight of smoke coming out of Grand Central Terminal Wednesday afternoon caused some to panic given the recent terrorist attacks in Brussels earlier in the day. But, as CBS New York reports, the fire was relatively minor and limited to the Junior’s Cheesecake kitchen in the station’s underground food hall. The fire began at around 2 p.m. and was under control by 2:30 pm. Though the fire itself was minor, thick plumes of smoke billowed out of the station and onto the streets, a sight captured by witnesses nearby.

The city of Brussels has all but shut down after the horrific terror attacks that shook both Brussels airport and a Metro transit station Tuesday. In light of the violence, Starbucks, Domino’s, and more local restaurants have made the decision to temporarily close all units in Belgium. The explosion inside the Brussels airport took place just outside a Starbucks and one employee was injured. In total, the death toll has climbed to 34 and the numbers of the injured swell into the triple digits as the entire country of Belgium is in mourning this week. Domino’s also closed its 30 Belgian locations.

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Lamb and Apricot Tagine

I love a good lamb tagine…in fact, it’s probably one of my favourite meals! I’ve already shared my Lamb, Aubergine and Chickpea Tagine – but that was back in October. So I thought it was high time for another!

I have recently been inspired to use apricots in my lamb tagines…firstly when I was reviewing Sabrina Ghayour’s Persiana and then when I was reviewing my tagine kit from the spicery. I had previously been a bit wary of using apricots in a lamb tagine, but I was pleasantly surprised – they really work. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum!

This recipe is very much a cross between Sabrina Ghayour’s recipe and The Spicery’s recipe. I like to think I’ve picked out the best bits of both recipes.

As I’ve mentioned before, I much prefer to cook my tagines in the oven – I prefer the texture of the lamb and I feel more able to leave it alone and get on with other things, but you can do this on the hob if you prefer…just make sure you turn your pan down as low as it can go and keep an eye on the tagine to make sure it doesn’t dry out (this won’t happen in the oven – or at least it’s never happened to me!)

I have made this in my new toy…my Waitrose Kitchen Cast Iron Casserole Dish. It’s absolutely perfect for this type of hob to oven cooking. When the tagine is ready to go in the oven, just put the lid on and pop it straight in the oven.

Even better, it’s beautiful enough to use to serve from too. But if you haven’t got one, you can either use a saucepan that is ovenproof or transfer the tagine from your saucepan to an ovenproof dish and give it an extra 5 minutes cooking time (to allow the dish to warm up).

This tagine is perfect with plain couscous, jewelled couscous, basmati rice, Persian rice or flatbreads. If you are feeling the need for some veggies, serve this with a simple salad of chopped cucumber, tomatoes and red onion. Dress the salad with lemon juice, olive oil, salt and pepper and scatter with pomegranate seeds and a sprinkling of sumac, if you happen to have any.

Wine-wise, this would go brilliantly with a red from the Côtes du Roussillon, Rioja or Ribera del Duero.


Lamb and Apricot Tagine

I love a good lamb tagine…in fact, it’s probably one of my favourite meals! I’ve already shared my Lamb, Aubergine and Chickpea Tagine – but that was back in October. So I thought it was high time for another!

I have recently been inspired to use apricots in my lamb tagines…firstly when I was reviewing Sabrina Ghayour’s Persiana and then when I was reviewing my tagine kit from the spicery. I had previously been a bit wary of using apricots in a lamb tagine, but I was pleasantly surprised – they really work. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum!

This recipe is very much a cross between Sabrina Ghayour’s recipe and The Spicery’s recipe. I like to think I’ve picked out the best bits of both recipes.

As I’ve mentioned before, I much prefer to cook my tagines in the oven – I prefer the texture of the lamb and I feel more able to leave it alone and get on with other things, but you can do this on the hob if you prefer…just make sure you turn your pan down as low as it can go and keep an eye on the tagine to make sure it doesn’t dry out (this won’t happen in the oven – or at least it’s never happened to me!)

I have made this in my new toy…my Waitrose Kitchen Cast Iron Casserole Dish. It’s absolutely perfect for this type of hob to oven cooking. When the tagine is ready to go in the oven, just put the lid on and pop it straight in the oven.

Even better, it’s beautiful enough to use to serve from too. But if you haven’t got one, you can either use a saucepan that is ovenproof or transfer the tagine from your saucepan to an ovenproof dish and give it an extra 5 minutes cooking time (to allow the dish to warm up).

This tagine is perfect with plain couscous, jewelled couscous, basmati rice, Persian rice or flatbreads. If you are feeling the need for some veggies, serve this with a simple salad of chopped cucumber, tomatoes and red onion. Dress the salad with lemon juice, olive oil, salt and pepper and scatter with pomegranate seeds and a sprinkling of sumac, if you happen to have any.

Wine-wise, this would go brilliantly with a red from the Côtes du Roussillon, Rioja or Ribera del Duero.


Lamb and Apricot Tagine

I love a good lamb tagine…in fact, it’s probably one of my favourite meals! I’ve already shared my Lamb, Aubergine and Chickpea Tagine – but that was back in October. So I thought it was high time for another!

I have recently been inspired to use apricots in my lamb tagines…firstly when I was reviewing Sabrina Ghayour’s Persiana and then when I was reviewing my tagine kit from the spicery. I had previously been a bit wary of using apricots in a lamb tagine, but I was pleasantly surprised – they really work. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum!

This recipe is very much a cross between Sabrina Ghayour’s recipe and The Spicery’s recipe. I like to think I’ve picked out the best bits of both recipes.

As I’ve mentioned before, I much prefer to cook my tagines in the oven – I prefer the texture of the lamb and I feel more able to leave it alone and get on with other things, but you can do this on the hob if you prefer…just make sure you turn your pan down as low as it can go and keep an eye on the tagine to make sure it doesn’t dry out (this won’t happen in the oven – or at least it’s never happened to me!)

I have made this in my new toy…my Waitrose Kitchen Cast Iron Casserole Dish. It’s absolutely perfect for this type of hob to oven cooking. When the tagine is ready to go in the oven, just put the lid on and pop it straight in the oven.

Even better, it’s beautiful enough to use to serve from too. But if you haven’t got one, you can either use a saucepan that is ovenproof or transfer the tagine from your saucepan to an ovenproof dish and give it an extra 5 minutes cooking time (to allow the dish to warm up).

This tagine is perfect with plain couscous, jewelled couscous, basmati rice, Persian rice or flatbreads. If you are feeling the need for some veggies, serve this with a simple salad of chopped cucumber, tomatoes and red onion. Dress the salad with lemon juice, olive oil, salt and pepper and scatter with pomegranate seeds and a sprinkling of sumac, if you happen to have any.

Wine-wise, this would go brilliantly with a red from the Côtes du Roussillon, Rioja or Ribera del Duero.


Lamb and Apricot Tagine

I love a good lamb tagine…in fact, it’s probably one of my favourite meals! I’ve already shared my Lamb, Aubergine and Chickpea Tagine – but that was back in October. So I thought it was high time for another!

I have recently been inspired to use apricots in my lamb tagines…firstly when I was reviewing Sabrina Ghayour’s Persiana and then when I was reviewing my tagine kit from the spicery. I had previously been a bit wary of using apricots in a lamb tagine, but I was pleasantly surprised – they really work. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum!

This recipe is very much a cross between Sabrina Ghayour’s recipe and The Spicery’s recipe. I like to think I’ve picked out the best bits of both recipes.

As I’ve mentioned before, I much prefer to cook my tagines in the oven – I prefer the texture of the lamb and I feel more able to leave it alone and get on with other things, but you can do this on the hob if you prefer…just make sure you turn your pan down as low as it can go and keep an eye on the tagine to make sure it doesn’t dry out (this won’t happen in the oven – or at least it’s never happened to me!)

I have made this in my new toy…my Waitrose Kitchen Cast Iron Casserole Dish. It’s absolutely perfect for this type of hob to oven cooking. When the tagine is ready to go in the oven, just put the lid on and pop it straight in the oven.

Even better, it’s beautiful enough to use to serve from too. But if you haven’t got one, you can either use a saucepan that is ovenproof or transfer the tagine from your saucepan to an ovenproof dish and give it an extra 5 minutes cooking time (to allow the dish to warm up).

This tagine is perfect with plain couscous, jewelled couscous, basmati rice, Persian rice or flatbreads. If you are feeling the need for some veggies, serve this with a simple salad of chopped cucumber, tomatoes and red onion. Dress the salad with lemon juice, olive oil, salt and pepper and scatter with pomegranate seeds and a sprinkling of sumac, if you happen to have any.

Wine-wise, this would go brilliantly with a red from the Côtes du Roussillon, Rioja or Ribera del Duero.


Lamb and Apricot Tagine

I love a good lamb tagine…in fact, it’s probably one of my favourite meals! I’ve already shared my Lamb, Aubergine and Chickpea Tagine – but that was back in October. So I thought it was high time for another!

I have recently been inspired to use apricots in my lamb tagines…firstly when I was reviewing Sabrina Ghayour’s Persiana and then when I was reviewing my tagine kit from the spicery. I had previously been a bit wary of using apricots in a lamb tagine, but I was pleasantly surprised – they really work. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum!

This recipe is very much a cross between Sabrina Ghayour’s recipe and The Spicery’s recipe. I like to think I’ve picked out the best bits of both recipes.

As I’ve mentioned before, I much prefer to cook my tagines in the oven – I prefer the texture of the lamb and I feel more able to leave it alone and get on with other things, but you can do this on the hob if you prefer…just make sure you turn your pan down as low as it can go and keep an eye on the tagine to make sure it doesn’t dry out (this won’t happen in the oven – or at least it’s never happened to me!)

I have made this in my new toy…my Waitrose Kitchen Cast Iron Casserole Dish. It’s absolutely perfect for this type of hob to oven cooking. When the tagine is ready to go in the oven, just put the lid on and pop it straight in the oven.

Even better, it’s beautiful enough to use to serve from too. But if you haven’t got one, you can either use a saucepan that is ovenproof or transfer the tagine from your saucepan to an ovenproof dish and give it an extra 5 minutes cooking time (to allow the dish to warm up).

This tagine is perfect with plain couscous, jewelled couscous, basmati rice, Persian rice or flatbreads. If you are feeling the need for some veggies, serve this with a simple salad of chopped cucumber, tomatoes and red onion. Dress the salad with lemon juice, olive oil, salt and pepper and scatter with pomegranate seeds and a sprinkling of sumac, if you happen to have any.

Wine-wise, this would go brilliantly with a red from the Côtes du Roussillon, Rioja or Ribera del Duero.


Lamb and Apricot Tagine

I love a good lamb tagine…in fact, it’s probably one of my favourite meals! I’ve already shared my Lamb, Aubergine and Chickpea Tagine – but that was back in October. So I thought it was high time for another!

I have recently been inspired to use apricots in my lamb tagines…firstly when I was reviewing Sabrina Ghayour’s Persiana and then when I was reviewing my tagine kit from the spicery. I had previously been a bit wary of using apricots in a lamb tagine, but I was pleasantly surprised – they really work. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum!

This recipe is very much a cross between Sabrina Ghayour’s recipe and The Spicery’s recipe. I like to think I’ve picked out the best bits of both recipes.

As I’ve mentioned before, I much prefer to cook my tagines in the oven – I prefer the texture of the lamb and I feel more able to leave it alone and get on with other things, but you can do this on the hob if you prefer…just make sure you turn your pan down as low as it can go and keep an eye on the tagine to make sure it doesn’t dry out (this won’t happen in the oven – or at least it’s never happened to me!)

I have made this in my new toy…my Waitrose Kitchen Cast Iron Casserole Dish. It’s absolutely perfect for this type of hob to oven cooking. When the tagine is ready to go in the oven, just put the lid on and pop it straight in the oven.

Even better, it’s beautiful enough to use to serve from too. But if you haven’t got one, you can either use a saucepan that is ovenproof or transfer the tagine from your saucepan to an ovenproof dish and give it an extra 5 minutes cooking time (to allow the dish to warm up).

This tagine is perfect with plain couscous, jewelled couscous, basmati rice, Persian rice or flatbreads. If you are feeling the need for some veggies, serve this with a simple salad of chopped cucumber, tomatoes and red onion. Dress the salad with lemon juice, olive oil, salt and pepper and scatter with pomegranate seeds and a sprinkling of sumac, if you happen to have any.

Wine-wise, this would go brilliantly with a red from the Côtes du Roussillon, Rioja or Ribera del Duero.


Lamb and Apricot Tagine

I love a good lamb tagine…in fact, it’s probably one of my favourite meals! I’ve already shared my Lamb, Aubergine and Chickpea Tagine – but that was back in October. So I thought it was high time for another!

I have recently been inspired to use apricots in my lamb tagines…firstly when I was reviewing Sabrina Ghayour’s Persiana and then when I was reviewing my tagine kit from the spicery. I had previously been a bit wary of using apricots in a lamb tagine, but I was pleasantly surprised – they really work. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum!

This recipe is very much a cross between Sabrina Ghayour’s recipe and The Spicery’s recipe. I like to think I’ve picked out the best bits of both recipes.

As I’ve mentioned before, I much prefer to cook my tagines in the oven – I prefer the texture of the lamb and I feel more able to leave it alone and get on with other things, but you can do this on the hob if you prefer…just make sure you turn your pan down as low as it can go and keep an eye on the tagine to make sure it doesn’t dry out (this won’t happen in the oven – or at least it’s never happened to me!)

I have made this in my new toy…my Waitrose Kitchen Cast Iron Casserole Dish. It’s absolutely perfect for this type of hob to oven cooking. When the tagine is ready to go in the oven, just put the lid on and pop it straight in the oven.

Even better, it’s beautiful enough to use to serve from too. But if you haven’t got one, you can either use a saucepan that is ovenproof or transfer the tagine from your saucepan to an ovenproof dish and give it an extra 5 minutes cooking time (to allow the dish to warm up).

This tagine is perfect with plain couscous, jewelled couscous, basmati rice, Persian rice or flatbreads. If you are feeling the need for some veggies, serve this with a simple salad of chopped cucumber, tomatoes and red onion. Dress the salad with lemon juice, olive oil, salt and pepper and scatter with pomegranate seeds and a sprinkling of sumac, if you happen to have any.

Wine-wise, this would go brilliantly with a red from the Côtes du Roussillon, Rioja or Ribera del Duero.


Lamb and Apricot Tagine

I love a good lamb tagine…in fact, it’s probably one of my favourite meals! I’ve already shared my Lamb, Aubergine and Chickpea Tagine – but that was back in October. So I thought it was high time for another!

I have recently been inspired to use apricots in my lamb tagines…firstly when I was reviewing Sabrina Ghayour’s Persiana and then when I was reviewing my tagine kit from the spicery. I had previously been a bit wary of using apricots in a lamb tagine, but I was pleasantly surprised – they really work. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum!

This recipe is very much a cross between Sabrina Ghayour’s recipe and The Spicery’s recipe. I like to think I’ve picked out the best bits of both recipes.

As I’ve mentioned before, I much prefer to cook my tagines in the oven – I prefer the texture of the lamb and I feel more able to leave it alone and get on with other things, but you can do this on the hob if you prefer…just make sure you turn your pan down as low as it can go and keep an eye on the tagine to make sure it doesn’t dry out (this won’t happen in the oven – or at least it’s never happened to me!)

I have made this in my new toy…my Waitrose Kitchen Cast Iron Casserole Dish. It’s absolutely perfect for this type of hob to oven cooking. When the tagine is ready to go in the oven, just put the lid on and pop it straight in the oven.

Even better, it’s beautiful enough to use to serve from too. But if you haven’t got one, you can either use a saucepan that is ovenproof or transfer the tagine from your saucepan to an ovenproof dish and give it an extra 5 minutes cooking time (to allow the dish to warm up).

This tagine is perfect with plain couscous, jewelled couscous, basmati rice, Persian rice or flatbreads. If you are feeling the need for some veggies, serve this with a simple salad of chopped cucumber, tomatoes and red onion. Dress the salad with lemon juice, olive oil, salt and pepper and scatter with pomegranate seeds and a sprinkling of sumac, if you happen to have any.

Wine-wise, this would go brilliantly with a red from the Côtes du Roussillon, Rioja or Ribera del Duero.


Lamb and Apricot Tagine

I love a good lamb tagine…in fact, it’s probably one of my favourite meals! I’ve already shared my Lamb, Aubergine and Chickpea Tagine – but that was back in October. So I thought it was high time for another!

I have recently been inspired to use apricots in my lamb tagines…firstly when I was reviewing Sabrina Ghayour’s Persiana and then when I was reviewing my tagine kit from the spicery. I had previously been a bit wary of using apricots in a lamb tagine, but I was pleasantly surprised – they really work. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum!

This recipe is very much a cross between Sabrina Ghayour’s recipe and The Spicery’s recipe. I like to think I’ve picked out the best bits of both recipes.

As I’ve mentioned before, I much prefer to cook my tagines in the oven – I prefer the texture of the lamb and I feel more able to leave it alone and get on with other things, but you can do this on the hob if you prefer…just make sure you turn your pan down as low as it can go and keep an eye on the tagine to make sure it doesn’t dry out (this won’t happen in the oven – or at least it’s never happened to me!)

I have made this in my new toy…my Waitrose Kitchen Cast Iron Casserole Dish. It’s absolutely perfect for this type of hob to oven cooking. When the tagine is ready to go in the oven, just put the lid on and pop it straight in the oven.

Even better, it’s beautiful enough to use to serve from too. But if you haven’t got one, you can either use a saucepan that is ovenproof or transfer the tagine from your saucepan to an ovenproof dish and give it an extra 5 minutes cooking time (to allow the dish to warm up).

This tagine is perfect with plain couscous, jewelled couscous, basmati rice, Persian rice or flatbreads. If you are feeling the need for some veggies, serve this with a simple salad of chopped cucumber, tomatoes and red onion. Dress the salad with lemon juice, olive oil, salt and pepper and scatter with pomegranate seeds and a sprinkling of sumac, if you happen to have any.

Wine-wise, this would go brilliantly with a red from the Côtes du Roussillon, Rioja or Ribera del Duero.


Lamb and Apricot Tagine

I love a good lamb tagine…in fact, it’s probably one of my favourite meals! I’ve already shared my Lamb, Aubergine and Chickpea Tagine – but that was back in October. So I thought it was high time for another!

I have recently been inspired to use apricots in my lamb tagines…firstly when I was reviewing Sabrina Ghayour’s Persiana and then when I was reviewing my tagine kit from the spicery. I had previously been a bit wary of using apricots in a lamb tagine, but I was pleasantly surprised – they really work. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum!

This recipe is very much a cross between Sabrina Ghayour’s recipe and The Spicery’s recipe. I like to think I’ve picked out the best bits of both recipes.

As I’ve mentioned before, I much prefer to cook my tagines in the oven – I prefer the texture of the lamb and I feel more able to leave it alone and get on with other things, but you can do this on the hob if you prefer…just make sure you turn your pan down as low as it can go and keep an eye on the tagine to make sure it doesn’t dry out (this won’t happen in the oven – or at least it’s never happened to me!)

I have made this in my new toy…my Waitrose Kitchen Cast Iron Casserole Dish. It’s absolutely perfect for this type of hob to oven cooking. When the tagine is ready to go in the oven, just put the lid on and pop it straight in the oven.

Even better, it’s beautiful enough to use to serve from too. But if you haven’t got one, you can either use a saucepan that is ovenproof or transfer the tagine from your saucepan to an ovenproof dish and give it an extra 5 minutes cooking time (to allow the dish to warm up).

This tagine is perfect with plain couscous, jewelled couscous, basmati rice, Persian rice or flatbreads. If you are feeling the need for some veggies, serve this with a simple salad of chopped cucumber, tomatoes and red onion. Dress the salad with lemon juice, olive oil, salt and pepper and scatter with pomegranate seeds and a sprinkling of sumac, if you happen to have any.

Wine-wise, this would go brilliantly with a red from the Côtes du Roussillon, Rioja or Ribera del Duero.


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