Wednesday, May 2, 2012

Nigella Potatoes, slow cooked in a tajine





The original recipe is here, and I have to say that I make it often because it is one of my favourite potato creations. A curious fact: when I published this recipe the first time I pointed out that it didn't have anything to do with Nigella Lawson, I that I called it nigella potatoes because of the nigella seeds. But funny enough after a few days I started receiving the Nigella Lawson newsletter in my inbox. I never signed up for it, so some web robot must have picked up my blog reference and details, and signed me in! Nigella must have a great PR team!
Anyway, back to the potatoes: the recipe is the same but I cooked the potatoes differently because my husband presented me with a big tajine :-).
Nigella Potatoes slow cooked in a tajine
Ingredients:
500 g potatoes (Agria or similar ‘floury’ potatoes)
2 tbsp vegetable oil
2 garlic cloves, peeled
1 tsp nigella seeds
Half tsp ground coriander
Half tsp cumin powder
1 tsp turmeric
Salt to taste
Water
 fresh coriander (or parsley) leaves

Peel the potatoes and cut into 4-5 cm cubes. Heat the oil in the tajine, then and add the garlic cloves and nigella seeds. 



When the seeds start to crackle add the ground coriander, cumin, turmeric, and a little salt. 


Add the cubed potatoes and coat well with the spices. Stir constantly, and when the potatoes start to become too dry add a cup of water.



Cover and simmer on lowest setting, stirring from time to time and adding water every time the mixture gets too dry. When all the potatoes are cooked, remove from the heat. It took me about one hour to cook the potatoes this way, in a normal saucepan they usually get quite mushy, but in the tajine they kept their shape beautifully!



Finely chop some washed fresh coriander or parsley (or a mixture of both) leaves, and add to the potatoes. Stir and serve. It was dark when I took the last photo, so the light wasn't good, but the potatoes were delicious!



Photos and Recipes by Alessandra Zecchini ©

18 comments:

  1. Anche Nigella stessa ogni tanto scherza quando usa questi semi nelle sue ricette!
    E queste patate sembrano deliziose :-)

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    Replies
    1. Sembra strano vivendo qui, ma Nigella la conosco appena, o solo visto una sua puntata una volta in TV e mi ha fatto un po' senso perché continuava a leccarsi le dita mentre cucinava, e non conosco i suoi libri a parte una volta che mia cognata ne ha tirato fuori uno per farmi fare una delle sue torte al cioccolato e a dire il vero la cosa sembra leggermente 'offensiva' per un'italiana, soprattutto se scrive di cucina, visto che avrei potuto farle una delle mie torte, ma ero a casa sua e consco il tipo: e' una che compra tutti i libri di questi chef britannici (vive a Londra) e preferisce imparare le ricette da loro, incluse quelle italiane.

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  2. Ciao Alessandra, adoro cucinare nella tajine ed adoro le patate e sicuramente proverò la tua ricetta!!!
    Un'abbracci odall'Italia.
    Morena

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  3. un' adorabile marito che ti ha fatto questa meravigliosa sorpresa, il mio si limita ai profumi con la scusa che io già mi faccio i regali che mi piacciono ^______^ e un buon modo per presentare le patate con sapori alternativi, ciauzzzzzzz

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    Replies
    1. hehehe, sa che mi piacciono cose per la cucina o commestibili, ma accetto anche profumi e creme varie!

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  4. a parte il coriandolo fresco che credo sia tra le poche cose che non tollero (vegetali ^_^), il resto sembra divinooooo!!!
    Alessandra, ripresa dal "tonfo"??? Un abbraccio

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  5. Ripresa Elena, grazie mille, ;-)!

    ReplyDelete
    Replies
    1. PS

      puoi usare benissimo anche il prezzemolo!

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  6. Mi piace molto sia la preparazione che la cottura slow!
    baciotto

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  7. Preparate così nella tajine devono essere buonissime, proverò, un abbraccio SILVIA

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  8. Noo ma chissà che buoneeee, che bella idea!

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  9. Una ricetta da provare!Bravissima!Buon mese,carina!

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  10. These potatoes look so divine. Pity I don't have a tajine. Could they be cooked in a wok or a large frying pan to the same effect?

    -Lisa.
    Sweet 2 Eat Baking

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    Replies
    1. Yes Lisa, go to the link I gave for the original recipe, they can be cooked in any kind of pot, but they tend to mush more (still very delicious though!).

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  11. I have a tagine I have been meaning to use for ages, and seeing your recipe for this has inspired me, Alessandra. (I also have nigella seeds so I am all set!)

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  12. Let me know how it goes Barbara! I will have to post my other tajine recipes :-).

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  13. Oh these sound so good Alessandra, I immediately thought they were from the Domestic Goddess Nigella too!

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