Menorcan roasted pots

[sunnygym]

Hi, hopefully someone will be able to help me, while on holiday in Menorca we are out pretty much every night.

I’m want to try and recreate some of the dishes I had that were all very similar and consisted of the following;

Sliced potatoes
Meat/ fish ( I had lamb and hake )
Onions
Garlic
Herbs and spices

All roasted in a small clay pot.... something like this



So if anyone has any idea please let me know.

Thanks

Sunnygym

[tomsugden]

You'll need a tagine

https://www.amazon.co.uk/s/ref=nb_sb_noss_2?url=se...

[tedmus]

Cazuela I would imagine.

[sunnygym]

Hi thanks for the replies. Not sure it was cooked in a tagine. Also not a stew with lots of juice, more of a slowly roasted dish.

Edited by sunnygym on Sunday 2nd September 12:43

[cbmotorsport]

sunnygym said:

Hi thanks for the replies. Not sure it was cooked in a tagine. Also not a stew with lots of juice, more of a slowly roasted dish.

Edited by sunnygym on Sunday 2nd September 12:43

Probably done in a wood oven, nice and slowly. That dish probably wood have had a lid or covering (like a tagine as mentioned) to stop everything drying out, and retain the dishes own moisture. Potatoes would soak up the meat juices. Fish would be a bit different, with the fish being added later.
Everything pre-cooked, the little dishes loaded up to order, and given a whirl in the wood oven with no lid to brown up and reheat.

Was the meat pull apart tender?

Edited by cbmotorsport on Tuesday 4th September 15:48

[sunnygym]

cbmotorsport said:

sunnygym said:

Hi thanks for the replies. Not sure it was cooked in a tagine. Also not a stew with lots of juice, more of a slowly roasted dish.

Edited by sunnygym on Sunday 2nd September 12:43

Probably done in a wood oven, nice and slowly. That dish probably wood have had a lid or covering (like a tagine as mentioned) to stop everything drying out, and retain the dishes own moisture. Potatoes would soak up the meat juices. Fish would be a bit different, with the fish being added later.

Was the meat pull apart tender?

Unfortunately I don’t have a wood oven so will just have to use the neff oven at say 160c for 4 hrs or more, I will try and make a lid out of tin foil.

Yes the meat fell off the bone and was absolutely delicious.

I was really after what spices or wine would have been used if any ( I believe these are traditional menorcan dishes ) I was doing so googling yesterday and may try adding some Sobrassada a sort of soft chorizo sausage

[cbmotorsport]

sunnygym said:

cbmotorsport said:

sunnygym said:

Hi thanks for the replies. Not sure it was cooked in a tagine. Also not a stew with lots of juice, more of a slowly roasted dish.

Edited by sunnygym on Sunday 2nd September 12:43

Probably done in a wood oven, nice and slowly. That dish probably wood have had a lid or covering (like a tagine as mentioned) to stop everything drying out, and retain the dishes own moisture. Potatoes would soak up the meat juices. Fish would be a bit different, with the fish being added later.

Was the meat pull apart tender?

Unfortunately I don’t have a wood oven so will just have to use the neff oven at say 160c for 4 hrs or more, I will try and make a lid out of tin foil.

Yes the meat fell off the bone and was absolutely delicious.

I was really after what spices or wine would have been used if any ( I believe these are traditional menorcan dishes ) I was doing so googling yesterday and may try adding some Sobrassada a sort of soft chorizo sausage

Probably Pimenton, olive oil, garlic, salt, parsley?...maybe some lemon in there too.

[sunnygym]

cbmotorsport said:

sunnygym said:

cbmotorsport said:

sunnygym said:

Hi thanks for the replies. Not sure it was cooked in a tagine. Also not a stew with lots of juice, more of a slowly roasted dish.

Edited by sunnygym on Sunday 2nd September 12:43

Probably done in a wood oven, nice and slowly. That dish probably wood have had a lid or covering (like a tagine as mentioned) to stop everything drying out, and retain the dishes own moisture. Potatoes would soak up the meat juices. Fish would be a bit different, with the fish being added later.

Was the meat pull apart tender?

Unfortunately I don’t have a wood oven so will just have to use the neff oven at say 160c for 4 hrs or more, I will try and make a lid out of tin foil.

Yes the meat fell off the bone and was absolutely delicious.

I was really after what spices or wine would have been used if any ( I believe these are traditional menorcan dishes ) I was doing so googling yesterday and may try adding some Sobrassada a sort of soft chorizo sausage

Probably Pimenton, olive oil, garlic, salt, parsley?...maybe some lemon in there too.

Thanks for your help, I’m going to have a crack at this over the next few days

[sunnygym]

Managed to find this photo ( not mine ) but taken at a restaurant we visited and this is the dish I had.

[21TonyK]

OP, recipe to go with your pic...

https://www.descobreixmenorca.com/en/menorcan-cuis...

Few other nice dishes on that site as well.

[sunnygym]

Thank you fella much appreciated

[Tickle]

tedmus said:

Cazuela I would imagine.

I use a range Cazuelas for most of my roasting, they are great. Worth building up a collection. TK Max usually have random ones. Got some large round and rectangle ones from there over the years.

If you like these Menorcan dishes, have look at Greek stamna recipes. Similar, and is basicly meat and veg slow roast in clay pots

[sunnygym]

Tickle said:

tedmus said:

Cazuela I would imagine.

I use a range Cazuelas for most of my roasting, they are great. Worth building up a collection. TK Max usually have random ones. Got some large round and rectangle ones from there over the years.

If you like these Menorcan dishes, have look at Greek stamna recipes. Similar, and is basicly meat and veg slow roast in clay pots

Will have a look at those thanks, had a crack at the lamb dish. It wasn’t the same as the dish I had on holiday but still enjoyable. Slow cooked for 5 hrs, meat fell off the bone.