The festive season has come and gone, and yes, I know, I know, we sidestepped the whole issue of a Christmas episode.
Things were pretty hectic in the Crash Test Kitchen. We had 15 unruly expats and Brits over for Christmas dinner and we cooked two turkeys and a pork roast at once in our huge oven, along with a mountain of vegetables. Our freezer is now full of delightful soups – pea and ham, turkey, leek and ginger – that will keep us fuelled up well into the New Year.
Our MiniDV camera decided to see in the New Year by giving up the ghost, leaving us with no way to shoot episodes. After much heavy contemplation of the expense, followed by some serious comparison shopping, we’ve bought a new unit. So Crash Test Kitchen is back in business.
Tajine, or our version of it, was one of our staples as we travelled across Canada in Gus the Bus last year.
Although we always looked forward to making it, the dish is controversial. A true north African tajine contains lamb, but when shopping for ingredients here in London I bought beef. Why? Well, lamb was pretty much unavailable in Canada. It’s easy to buy here, but I thought we should stick with the recipe we devised on the road.
Needless to say, Lenny thought otherwise, and a somewhat passionate debate ensued.
The accompaniment – cous cous, which should have been simple – also turned into a bit of a debacle.
But my chin is wagging too hard. Time for you to watch and enjoy the first Crash Test Kitchen instalment of 2006.
- Waz.
How to make Kung Pao Chicken
How to cook with truffles
Let the jelly roll: Swiss roll recipe from Waz’s Nana
How to roast a duck, the slow and tender way
Our roast chicken recipe: hot and fast
No-fuss fish pie
Classic bolognese
Portuguese custard tarts recipe (pasteis de nata)
About the soufflé
One chicken, three ways
Excuse our pork
Going, going, tarragon chicken
The great crepe debate
What’s French for onion soup?
Your momo says …
Well guys I do believe that beef should not be an option for this dish. We were very happy with the resultant format from the new camera. Cheers and keep up the good work. CU
Hey Guys,
So what sort of camera did you get? I’m looking for one myself and your video output looks pretty good?
hey there. can’t download here but excited to see this one getting pulled out because i remember the tasty version of it we ate in that national park between montreal and quebec city…did we use lamb? i think not….and waz, i think you have used the “to blank or not to blank” headline before. get fresh why don’t you?
Wonderful episode! Your down-to-earth on-camera chemistry comes across, though Waz seems to really lay into you about the lack of lamb. The result looked yummy! Nice work on the mortar and pestle.
Interesting show, and recipe, keep it up you guys.
P.S. Did have a q for you. You do a lot of travel, how do you manage to travel, make a show, and keep enough coin in your pockets for food, etc.
Love your receipes. Why don’t you make more dishes with sauerkraut though? I LOVE sauerkraut!
Nice episode! Your bickering is funny
I especially loved the “it’s not a tajine, it’s a tajine-inspired beef hotpot” bit. Hehehe. I downloaded all your podcasts. You guys are inspiring me to cook!
Great show!
I haven’t been able to watch them all yet, but you have inspired me to say the least. Thanks from the southwest US, for spreading the joy of food.
What!
Olives in a cury, don’t think so!!!!!
P.S The tandori looked like little rats on sticks.
You Jokers!!!
Good luck and thanks for the great series thus far!
I remember having this dish in Morroco a few years ago and whilst this may not be authentic I happen to like you take on it….
It took me two attempts to get it right but it was just great in the end
Hello cooks,
Here in the netherlands, I am watching your podcasts, because I’m a hobbycook, I like the way the two of you cook, simple, easy, and home-made (without pretending to be super-chefs).
C. Kokke
Hi,
First time I’ve seen one of your podcasts. Really enjoyed it. Thanks.
Paul
London
sorry guys, but why bother – you don’t seem to have a clue what you’re doing – it’s like student cooking.
I have a tip about couscous. Toast it first in a skillet with some pinenuts. Turn the heat off, then immediately add water and cover. I usually leave mine for about 10 minutes (could take less time; I get easily distracted) and then it’s done. I use a 1.25:1 water:couscous ratio.
I squeeze a lemon and throw some butter into mine. Yum!
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