Olives???

[rshipstuff]

I am making Guinea Fowl tagine with preserved lemons, last time I cooked it I put in half a jar of olives, only thing is none of us like olives (we like olive oil though), and we didn't eat them.

Flavour of the tagine was very nice, but just wondering if the olives are helping the flavour or if it's better to leave them out???

Sounds delicious, leave the olives out. They won't bring much benefit to those who don't like them and the preserved lemons will add plenty of flavour.

will need more salt (or perhaps stronger stock) though

I should add that there's still half a jar of the olives in the fridge.

Was very tasty before, used it to christen my new claypot, damn thing took about four hours to cook though, not sure if it wasn't hot enough or because it needed to get hot in the oven rather than on the hob, maybe I will use the Le Creuset this time, much quicker.

Will get some giant couscous to go with it.

I think that the dish would miss the olives. Why not tie the olives in a bit of muslin so that you can fish them out easily before serving? That or you could always whizz the olives in a blender with a bit of olive oil or the stock and then add to the dish before cooking. You should get all the flavour mixed into the tagine without having to bite into the olive itself

Or chop them up really small. Sounds great - where do you get your giant couscous?

I bought the giant couscous in Waitrose, though they sell it in Sainsburys too. www.mysupermarket.co.uk/sainsburys-price-comparison/Rice_Pulses_And_Grain/Merchant_Gourmet_Giant_Couscous_300g.html Goes nicely with some roasted tomatoes, coriander, aubergine and garlic