Did you know you can follow us on our journey on YouTube!!
We went to bed last night at 21:30 and we were all still asleep until about 08:40 so boy did we all get a good sleep under our belts. He was due a big sleep as he had a couple of disturbed naps yesterday with us travelling and things like that. So i was relieved that he had a good sleep, he is a little bit like his Mum and Dad in the sense of being a little bit grumpy if they are tired. I have been eating a lot of Tagines recently and i was deliberating where my next one was coming from but then my Mum suggested something. Why didn’t we make our own?
So i popped off tot he shop at the top of the campsite and bought myself a brand new terracotta tagine. This is the 2nd time i have owned a tagine as we bought one when we were in Morocco first time round but never got round to using it. As i am considerably more cultured now and having had more Tagines in the last 4 days than i have had in the rest of my life i thought now was as good a time as any to reinvest in one. I probably wont take it back home with me but for the sake of £7 why wouldn’t I just buy a new one here. So i spent about 2 hours this morning researching how to make a tagine and what spices are required.
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Which then in turn prompted a trip up into the village to get everything that we needed. We were going to do a merguez and chicken Tagine, thought rather than do something simple we go absolutely wild and do a mixed meat tagine. Merguez is like a spicy sausage comprised normally of lamb and beef. It was going to have onion, potatoes and carrots in it as well. So a little bit like a stew or in Stoke we call them Lobbys. We invited our pals around and they were going to have there own Tagine but Dazzlers meat was still frozen so they decided to come around here.
As usual we were running outrageously late so i did the manly thing and bit the bullet and took one for the team by taking our friends and the Beef to the Pub for an hour or so to allow Mum time to concentrate on the Tagine and to allow her to film so she can share how we did it. It was a tough job but someone has to do it. We went back into Calypso and had some Casablanca and let Beef run riot in there and stretch his legs. After an hour or so we had the call to say it was time to come back so after a couple of “ones for the road” we cam e back to probably the best Tagine i have ever had. It is so easy to make. Credit to Mum for doing an incredible job. And credit to me for keeping the beef away! In the pub, with my pals! Well done me!
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- Check out our Pre-Departure Motorhome Checklist to make sure things are plain sailing from the off!
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