First off, more Kerryann please! Looks lovely, and a great way not to waste food. But no to the pepper flakes. I am sure with the other spices, it is more than enough flavor.
Kerryann, I have 3 of Jamies books and his 2 of his apps. I don't yet have the save with Jamie book...guess it'll be my next cookbook purchase! I totally love the way you presented and cooked this dish, so I made it today. ( couldn't get chilli flakes so used powder instead ) Bloody lovely dish (excuse me french) had my parents to dinner, and was well appreciated by us all. Thanks for taking the time to do this video. well done you!
You can just use the flat side of your knife to press the olive or garlic. We do this in Thailand and I did try using my hand to press the garlic like Jamie did and it did hurts.
11 ปีที่แล้ว
Looks great! Hope you don't mind if I try this on my Japanese cooking show. :-)
I tried this today, the only thing I couldn't get was the chilli flakes so I used chilli powder instead...same amount, half a teaspoon. If you're worried it might be to "hot" spicy, it really isn't, the flavour is really tasty and not hot at all...But if you're worried you can leave it out, my recommendation is to include it I don't think you will find it hot at all.
Sounds good but I don't understand why all these recipes use such little spice quantities. You easily want double the spice mixture for that large a batch.
Moroccan food. It's weird because I keep hearing good stuff about it on TV and YT, but on the three occasions friends of mine have been to Morocco, conversation ends up like this: "So how was Morocco?" "The country was nice, but I had diarrhea the entire time"
th-cam.com/video/v2FUXXOto9U/w-d-xo.htmlm47s What is added there? I guess some sort of boullion cube. But as I'm not a native speaker I didn't really get it.
The recipe starts off alright but, the idea is "spiced " beef tagine. She has a large pot of food and adds a grand total of 2+ tablespoons of spice. Dare I forget, a whole half teaspoon of red pepper flakes. :( Then what little spice is there is drenched with the liquor from a can of garbonzo beans which is guaranteed to negate any spice the dish may have had. Get it up a notch please. At least double the amount of spice and drain those garbonzos.
Thanks that looks good. But as much as it seems delicious i dont think this is a tajine because you cant make it in a casserol you should have a tajine thats why its called so and tajine dosnt include couscous. maaaaybe we can call this some sorte of "couscous" but definitly not a tajine. belive me im moroccan.
KEEP KERRYANN AROUND FOREVER! She's so great
Love your passion for food and humour! Keep the videos coming Kerryann.
I'm so happy, Keryanns back !
I've missed Kerryann!!! Love her videos!
First off, more Kerryann please! Looks lovely, and a great way not to waste food. But no to the pepper flakes. I am sure with the other spices, it is more than enough flavor.
Always liked Kerryann, but now I love her!!! Jamie's team is surely picked to keep up the cool as well as him. Great work guys, love FoodTube, xx
Love the video's by Kerryann. Please can we have more! Always great ideas and really practical and most of all delicious.
It entertained me from the very begining to the end. Like your stile, keep it up.
Very good Kerry....thank you! Looks great! Can’t wait to try it!
Kerryann, I have 3 of Jamies books and his 2 of his apps.
I don't yet have the save with Jamie book...guess it'll be my next cookbook purchase!
I totally love the way you presented and cooked this dish, so I made it today. ( couldn't get chilli flakes so used powder instead )
Bloody lovely dish (excuse me french) had my parents to dinner, and was well appreciated by us all.
Thanks for taking the time to do this video. well done you!
Great to see Keryann back! A question though. If I don't have leftover beef, what do I use?
Hey Kerryann is back! Missed her sooo much.
Proud off kerryann she has turn her life from negatife to postive and she cooks great she is fantastic !!
Love you so much Kerryann! I am so glad to see you again! I'd have this with some bread, because it would be great with a thick sauce.
more Kerryann please! more Kerryann please! more Kerryann please!
I don't follow the recipes but I'm watching this only for Kerryann, she is funny.
Yay! Kerryann is back! Great video!
always enjoy watching you Kerryann
I think kerryannes recipes are my favourite!
Love the receipes. Love kerryanns presentations.
Kerryann is so much fun to watch!! :D
Yeah Kerryann is back!
Very nice. Looks delish! You're doing a great job. Hope you succeed in all of your cooking endeavors.
Yum! And you're a great cook- you should have your own show
Must try looks lovely thankyou kerryanne
This looks absolutely delicious!!!
Love Kerryann's videos, we need more of them! The beef tagine looks tasty, might have to make it when my mum and dad come round :)
I've missed you Kerryan! Is good to have you back :)
Looks delicious, love Kerryann!
Yey! Great to see Kerryann again. I loved the "see ya later" at the end! :D Great recipe too.
i like these videos ! so healthy, cheap and delish !
she's back!
I will for sure! Thanks again :D
Same for the gravy! If I don't have leftover gravy, what do I use?
wow! that looks sooooo good!!!
Question: if we want to make this from scratch (eg: not cooked beef) when in the process
should we add the meat?
More Kerryann, seriously!
Love your videos Kerryann!
the way u love your food, is really looks like Jamie Oliver itself :)
That's so amazing, is as delicious and delicate as the lady who presents it, I really love that! Kind regards from Alsace, France. Christian.
Yay Kerryann! Welcome back :)
this looks so good
That looks so good!
A tagine is not Middle Eastern but North African. It's Morroco not Jordan or Lebanon.
This lady is lovely. Go Kerryann!
looks gorgeous!!
dayuum that looks good..
this looks fab !
God I love Kerryanns vid
looks easy to make, its basically a beef stew with Middle eastern or Indian spices.
i love it. its better than a roast! why use leftovers, i would just make this in the first place!
ait she from that show that jamie did a long time ago?
Thank you
That looks amazing...makes me soo hungry! Thank you for sharing it with us:)
That's looks amazing. I should try it :]
well thank you very much! that was very helpful, I might try to do it this weekend then :D
Looks amazing
You can just use the flat side of your knife to press the olive or garlic. We do this in Thailand and I did try using my hand to press the garlic like Jamie did and it did hurts.
Looks great! Hope you don't mind if I try this on my Japanese cooking show. :-)
great recipe. more more more!
you ofc add another meat of your choice or go veggie, add some more chickpeas and various nuts, it will be just as filling and yummy :)
how much does the lovely casserole cost?
Gona make this, thanks :)
Delicious!
Does it turn out really spicy? What should i leave out if i don't want it to be too spicy?
Can i leave out chilli flakes?
I tried this today, the only thing I couldn't get was the chilli flakes so I used chilli powder instead...same amount, half a teaspoon. If you're worried it might be to "hot" spicy, it really isn't, the flavour is really tasty and not hot at all...But if you're worried you can leave it out, my recommendation is to include it I don't think you will find it hot at all.
WOW !
is the 1.60 with or without the meat?
How about using Harissa to replace Ras-El-Hanout?
Sounds good but I don't understand why all these recipes use such little spice quantities. You easily want double the spice mixture for that large a batch.
Yayyy kerryann missed u
Delicious
Love it !! Thx
good stuff!
just use brisket. but with brisket, it's gotta cook for at least 1-1.5 hrs
yum!
Hello Kerryann, I am not big fan of chickpeas so can i use peas instead ?
:-)
you can just add the peas the last 5 to 8 minutes of cooking.
Thanks arejay barca
Yummy
chilli flakes is good for heat, if you dont like it you can leave it out
you are great!
kerryann
Hey Kerryann long time no see?
Lovely! *-*
1:28 guys you should make sure to give us the propper information... she said "75gramms" u wrote "150gramms"
Emmmmmmm
I love you! You are such a doll :)!
Moroccan food. It's weird because I keep hearing good stuff about it on TV and YT, but on the three occasions friends of mine have been to Morocco, conversation ends up like this:
"So how was Morocco?"
"The country was nice, but I had diarrhea the entire time"
4:37 - "I'm sure you're there with me"
Maaaaaaan ain't nobody there with you!
I think any roasted meat would do.
i would think any thing roasted would work, else, sear some meat instead, i think mutton would work well
couscous
It looks like a big steaming pile of spiced beef tagine!
This has nothing to do with Moroccan tagine 🙄
you cook it like gulash
th-cam.com/video/v2FUXXOto9U/w-d-xo.htmlm47s
What is added there? I guess some sort of boullion cube. But as I'm not a native speaker I didn't really get it.
how is that suppose to feed 6 full grown people?
Nom! Love u
The recipe starts off alright but, the idea is "spiced " beef tagine. She has a large pot of food and adds a grand total of 2+ tablespoons of spice. Dare I forget, a whole half teaspoon of red pepper flakes. :( Then what little spice is there is drenched with the liquor from a can of garbonzo beans which is guaranteed to negate any spice the dish may have had. Get it up a notch please. At least double the amount of spice and drain those garbonzos.
hate how the west uses balsamic vinegar with spices yuck..it kills the taste n the flavor of the delicate spices other than that a fun recipe...
Thanks that looks good. But as much as it seems delicious i dont think this is a tajine because you cant make it in a casserol you should have a tajine thats why its called so and tajine dosnt include couscous. maaaaybe we can call this some sorte of "couscous" but definitly not a tajine. belive me im moroccan.
It's not enough for Asians like us...