Tunisian Tagine with Cheese and Chicken

The next in our seri­es of reci­pes is one from Tuni­sia, brought to us by Samah Djebbi.

Back home, Sunday was always “Cous­cous Day with Tagi­ne” for us. As child­ren we’d always be hel­ping Mama to pre­pa­re the food – pee­ling and chop­ping the vege­ta­bles and such. And you can be sure that we’d always try and pinch some of the fried diced pota­to … howe­ver loud Mama’s indi­gnant pro­tests, it was sim­ply to deli­cious to resist! I often find mys­elf thin­king back on tho­se days, and it’s always with a smile.

Sunday is Cous­cous Day with Tagi­ne, no ques­ti­on. And it’s a child­hood tra­di­ti­on that I car­ry on with my own fami­ly today.
Now it’s my two sons who lend me a hand, and they too will hap­pi­ly pil­fer some of tho­se scrump­tious pota­to cubes inten­ded for the tagine.

La Mar­sa — from Samah Djebbi

Tagi­ne is a kind of hear­ty souf­flé, which can be ser­ved as a side dish or main cour­se with some salad. The­re are various ways of making it. You can pre­pa­re with tuna, min­ced meat, or moz­za­rel­la. The ver­si­on I’m showing you today is our own per­so­nal favou­rite — tagi­ne with cheese and chicken.

Ingredients:

  • 8 pota­toes
  • 2 chi­cken breasts
  • 1 bunch of flat-leaf parsley
  • 8 eggs (size M to L)
  • Salt and pepper
  • Ground cori­an­der
  • Tur­me­ric
  • 200 g gra­ted cheese, e.g. piz­za cheese, Gou­da or Emmental
  • 1 lar­ge onion
  • 2 cloves of garlic
  • Oil for frying

Preparation:

Wash the pota­toes and chi­cken, and dice into small cubes. Wash the pars­ley and chop finely, dice the oni­on.  Fry the diced pota­toes in a fry­ing pan with ple­nty of oil, and allow to drip dry on some kit­chen paper. Heat some oil in a sau­ce­pan and sau­té the oni­ons. Now add the chi­cken and the crus­hed cloves of gar­lic, sea­son well with salt, pep­per, cori­an­der and tur­me­ric, and sau­té. Add a litt­le water and sim­mer. Once the chi­cken is coo­ked well through (about 15 minu­tes), add the was­hed pars­ley and steam to lea­ve a vis­cous liquid con­sis­ten­cy at the end.

Now whisk the eggs in a bowl, then add all the remai­ning ingre­dients (chi­cken, pota­toes and cheese), and mix ever­ything well tog­e­ther. Add a litt­le more sea­so­ning if you like, and pour ever­ything into a gre­a­sed oven-pro­of dish.

Bake for around 30 min. in the oven at 180 °C, upper/lower heat on, until gol­den brown.

Remo­ve from oven, allow to cool, then turn over onto a pla­te. Cut into pie­ces of the requi­red size, and serve.

Tuni­sian Taji­ne with cheese and chicken

Shehia Tai­ba (or Bon Appe­tit if you like)

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Recipe collection

Here you can find all reci­pes for our deli­cious dis­hes of the All­round Ser­vice Team. Let your tas­te buds go on a culi­na­ry jour­ney with us.

Upside-down bowl (Bol Déviré)

This dish is a Chi­­ne­­se-Mau­­ri­­ti­an fusi­on and is very popu­lar amongst Mau­ri­ti­an house­holds. It typi­cal­ly con­sists of a fil­ling of chi­cken or pork coo­ked in a wok with oyster/soya sau­ce and some veg­gi­es at the bot­tom of a bowl. It is then top­ped with fluffy bas­ma­ti rice pat­ted down which is tur­ned out onto a pla­te. The domed shaped dish is then gar­nis­hed with a fried egg on top and some chop­ped coriander.

My Mau­ri­ti­an grand­ma used to make this qui­te fre­quent­ly on a Sunday after­noon and it was always fun to watch her make it.

The­re are various dif­fe­rent ways Mau­ri­ti­ans cook this dish, but I’ve shared an adap­ti­on of my grandma’s reci­pe. I hope you enjoy!

Tunisian Tagine with Cheese and Chicken

Back home, Sunday was always “Cous­cous Day with Tagi­ne” for us. As child­ren we’d always be hel­ping Mama to pre­pa­re the food – pee­ling and chop­ping the vege­ta­bles and such. And you can be sure that we’d always try and pinch some of the fried diced pota­to … howe­ver loud Mama’s indi­gnant pro­tests, it was sim­ply to deli­cious to resist! I often find mys­elf thin­king back on tho­se days, and it’s always with a smile.

Seed Crackers

Seed cra­ckers are a tas­ty, healt­hy snack and are made using a gre­at varie­ty of seed types. What’s more, the chick­pea flour ver­si­on doesn’t even have any carbs! They are the per­fect accom­p­animent to a glass of wine or beer and tas­te gre­at with salad, cream cheese, gua­ca­mo­le or pes­to, or can sim­ply be polis­hed off on their own.

Black-Eyed Beans with Gari and Plantains

Fufu is without a doubt the dish that is most typi­cal of West Afri­ca. Fufu is a mash made from warm water and cas­s­a­va flour that can be ser­ved with a varie­ty of sau­ces. But belie­ve me, mashing fufu to make it nice and smooth and get­ting just the right balan­ce bet­ween water and cas­s­a­va flour can be hard work without a bit of know-how. I’ve the­re­fo­re deci­ded to show you a dif­fe­rent, but equal­ly deli­cious dish ins­tead – beans and gari with ripe­ned plantain.

Munich White Sausage

And what is the basis of the old say­ing: “White sau­sa­ge must never hear the chi­mes of the mid­day bells”? Well, back in the days befo­re ref­ri­gera­ti­on, if the sau­sa­ges were not pre-coo­­ked, they would have to be eaten quick­ly other­wi­se they would spoil. Today, this rule is no lon­ger app­lied qui­te so strict­ly. The important thing is to make sure you have some sweet mus­tard and pret­zels to hand, and a beer is the per­fect drink to accom­pa­ny the meal.

Christmas Cookies

Christ­mas is just around the cor­ner and for all of us who enjoy a sweet tre­at or two, Eli­sa­beth Feul­ner has just the very thing for tho­se grey, rai­ny days … strea­ming Christ­mas songs while baking yum­my coo­kies. A sure way to get in the Christ­mas spi­rit, and you won’t be able to wait for the fes­ti­ve sea­son by the time you’­re cut­ting out the­se cookies.

Jiaozi – Chinese Dumplings

The New Year is just around the cor­ner, so what bet­ter time for a very tra­di­tio­nal Jiao­zi reci­pe from our Aus­tri­an sis­ters, Qion­g­lin and Yuru WU.

Jiao­zi is a well-known dish throughout Chi­na. The reci­pe varies from one regi­on to the next. The­re are also dif­fe­rent fol­ding tech­ni­ques, and the fil­ling can be pre­pa­red accord­ing to vary­ing tas­tes … using vege­ta­bles or sea­food, for examp­le. The Jiao­zi we are showing you here, are made using mixed min­ced meat, car­rots and oxhe­art cabbage.

Austrian-style Apricot Dumplings

It is one of the tra­di­tio­nal dis­hes to have its reci­pe kept in a safe in the Aus­tri­an Natio­nal Libra­ry in Vien­na, so as to pre­ser­ve it for posterity.

Ricotta Gnocchi

Ricot­ta gnoc­chi is not a reci­pe spe­cial to my fami­ly. Alt­hough the dish is eaten in almost all parts of Ita­ly, it is fre­quent­ly unknown to some peop­le. To me, it recalls sweet memo­ries of my child­hood. It takes me back to my sum­mer holi­days at my grand­par­ents’ in the moun­tains of Tren­ti­no, a place whe­re I was sim­ply just hap­py. A bit like Mar­cel Proust and his beloved Made­lei­ne. The­se ricot­ta gnoc­chi awa­ken my mémoi­re involontaire.

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Upside-down bowl (Bol Déviré)

Our first reci­pe comes from Mau­ri­ti­us — brought to us by Lewis Nadal:

This dish was pas­sed down to him by his grand­mo­ther: Cal­led bol dévi­ré (upsi­de-down bowl), some Mau­ri­ti­ans also know it as bol ren­ver­sé (magic bowl).

Bol dévi­re is a fusi­on of Chi­ne­se and Mau­ri­ti­an cui­sine, and is very popu­lar among Mau­ri­ti­an fami­lies. It’s one of the Nadal family’s favou­rites, too. This basis of the dish gene­ral­ly con­sists of shrimps and chi­cken, pork or beef, fried in a wok with a sau­ce (oys­ter, soya and fish sau­ce) and vege­ta­bles. The final step is to cover ever­ything with fluffy bas­ma­ti or fra­grant rice, and turn it upsi­de-down onto a pla­te. The dome-shaped dish is top­ped off with a fried egg, and some chop­ped coriander.

Mau­ri­ti­us — Urlaubs­fo­to von Moni­ca Nadal (Anfang Janu­ar 2020)

Let’s hear what Lewis Nadal has to say about it: “My grand­mo­ther would cook this dish a lot on Sundays, and as a child I real­ly loved watching her clo­se­ly as she did so. Today it’s some­thing I enjoy making for my own fami­ly, and now my litt­le grand­d­augh­ter likes to watch and help me, too.”

In Mau­ri­ti­us the­re are various ways of pre­pa­ring this dish; this one is my grandmother’s recipe.

Por­ti­ons: 4

Pre­pa­ra­ti­on time: 30–60 minutes

Coo­king time: 15 minutes

Ingredients

500 g chi­cken bre­ast, pork and/or beef cut into strips (any com­bi­na­ti­on if that’s to your liking)
250 g rea­dy-to-cook shrimps or 4 pee­led king prawns per por­ti­on
4 tbsp. sesa­me or vege­ta­ble oil
1 tbsp.soya sau­ce, fish sau­ce, oys­ter sauce1 pie­ce of gin­ger (about the size of a thumb) gra­ted or finely chop­ped
5 stems of pars­ley
4 sprigs of thy­me (pluck or strip off the leaf­lets)
1 red oni­on finely diced
3 cloves of gar­lic finely chop­ped
1/2 tsp. salt
1 tsp. ground pep­per
2 tbsp. corn­flour
250 g brown or white mushrooms thin­ly sli­ced
1 red pep­per cut into strips
1 bunch of pak choi coar­se­ly chop­ped
3 car­rots cut into thin strips (tip: use a Juli­en­ne sli­cer)
350 g uncoo­ked, was­hed bas­ma­ti or fra­grant rice
4 eggs
2–3 tbsp. vege­ta­ble oil
a hand­ful of fresh cori­an­der, coar­se­ly chopped

What else do you need:

4 bowls, each with approx. 400 ml capacity

Preparation

Cook rice until done, then set aside.

Heat the oil in the wok. Add the pre­pa­red gar­lic, gin­ger and herbs, and fry for 2 minu­tes. Then mix in the meat with the pep­per, and add the shrimps tog­e­ther with the mushrooms, and fry for ano­t­her 2–3 minu­tes. Now the sau­ces are added. Con­ti­nue coo­king over a medi­um heat, stir­ring con­ti­nuous­ly. Stir 2 tbsp. water into the corn­flour to make a smooth pas­te, and stir into the wok. Keep stir­ring con­ti­nuous­ly, mixing all the ingre­dients, adding salt to tas­te. Sim­mer for about 10 minutes.

Fry the eggs sepa­r­ate­ly in a small non-stick fry­ing pan, place a bowl over the pan, and turn over quick­ly (Warning: plea­se be care­ful not to burn your hands at this point). Scat­ter a litt­le cori­an­der in the bowl with the fried egg, then add the shrimps and por­ti­on out the meat and vege­ta­ble mix from the wok into each of the bowls using a lad­le. Then fill each bowl to the rim with rice. Place a din­ner pla­te facing down over the bowl, and ser­ve. Next, the mas­ter­pie­ce is flip­ped over at the dining table (hence the name bol dévi­ré – “upsi­de-down bowl”). Now gent­ly turn the bowl back and forth befo­re remo­ving it.

Bol-Devi­re

Lewis Nadal says “Bon appetit”.

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Let the Journey Begin!

Autumn Blues and Corona Blues, too?

How to beat them? Well  … we think coo­king can help, so why not join us on a culi­na­ry voya­ge with reci­pes from far and near?

At the start of every autumn, our vibrant­ly diver­se team always meet for an infor­mal get-tog­e­ther at the home of Moni­ca & Lewis Nadal. And ever­yo­ne brings a typi­cal local dish or a spe­cia­li­ty from the home coun­try of their part­ner. Sad­ly, the COVID regu­la­ti­ons mean we’ve had to can­cel this year’s gathe­ring … like you’ve had to do with your own plans, perhaps.

So ins­tead, let us invi­te you now to join us on a food-fil­led jour­ney, whe­re, every week, our pro­ject coor­di­na­tors will be reve­aling their per­so­nal favou­rite reci­pe. Dis­co­ver your own favou­rites on our coo­king tour – we’d love to hear what you think and, of cour­se, check out your reci­pes too. Our col­leagues — who also trans­la­te the menus and reci­pes for the sump­tuous dis­hes ser­ved up by a com­pa­ny cafe­te­ria in Munich — will ensu­re ever­ything is per­fect­ly lin­gu­is­ti­cal­ly flavoured.

Get rea­dy for a sur­pri­se, and get coo­king too!

We’ll kick off this com­ing Wed­nes­day with a dish from Mauritius!

See you next week!

Your All­round Ser­vice Team

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All beginnings are difficult

… and the start to the 2020s has been no dif­fe­rent! Reports of one cri­sis were quick­ly fol­lo­wed by the next. But regard­less of the many chal­len­ges, we are loo­king forward.

COVID-19 for­ced many com­pa­nies, us inclu­ded, to find new ways of doing things. The viral wave has been accom­pa­nied by a wave of digi­ta­li­sa­ti­on. Here at All­round Ser­vice, we want to ensu­re our cus­to­mers can still use our ser­vices, and so we’ve used the time well and expan­ded our portfolio.

Inter­na­tio­nal mee­tings in an era of con­ta­ct restric­tions and distancing rules? It’s not just inter­na­tio­nal bodies and poli­ti­cal orga­ni­sa­ti­ons that have shown how it can be done. Sin­ce April, All­round Ser­vice has been faci­li­ta­ting vir­tu­al events with inter­pre­ting ser­vices wit­hin lar­ge and smal­ler set­tings – inclu­ding with par­ti­al phy­si­cal attendance.

Par­ti­ci­pants can join in the dis­cus­sion and fol­low pre­sen­ta­ti­ons, all in their own lan­guage. Just like befo­re – except vir­tu­al! Based in their own homes, our team of inter­pre­ters use sophisti­ca­ted tech­ni­cal equip­ment that enab­les them to work in the background.

Remo­te inter­pre­ting is not only the per­fect solu­ti­on for your inter­na­tio­nal online mee­ting, it also hel­ps pro­tect the envi­ron­ment and redu­ces tra­vel costs.

The posi­ti­ve feed­back from our own cli­ents and our own expe­ri­en­ces tell us one thing – this is the future.

As we look for­ward, we wel­co­me our new col­league and intern María Peñas­co from Madrid. We are loo­king for­ward to sup­por­ting María as she embarks on her care­er, and we hope we can show her many things and learn a gre­at deal from her too – so it’s full steam ahead into the future!

Our Contribution — Your Solution: Simultaneous Interpreting

The­re is light gra­du­al­ly appearing through the cloud cast by the COVID-19 pan­de­mic. So, many of us are now again loo­king with cau­tious opti­mism towards the future. Here at All­round Ser­vice, we have made good use of our time to fine-tune our VIRTUAL SIMULTANEOUS INTERPRETING con­cept, and we’­ve alrea­dy had some initi­al, extre­me­ly posi­ti­ve expe­ri­en­ces with it.

In the last few days, our pro­fes­sio­nal team of inter­pre­ters, all working from home via an online plat­form, pro­vi­ded a dual-lan­guage ser­vice for a Group Works Coun­cil mee­ting.  The event invol­ved 10 par­ti­ci­pants from all over Euro­pe and our lan­guage experts inter­pre­ted all their con­tri­bu­ti­ons and points rai­sed for dis­cus­sion. The par­ti­ci­pants, who were also atten­ding from a num­ber of dif­fe­rent loca­ti­ons, were able to fol­low all the ver­bal addres­ses, share pre­sen­ta­ti­ons and enga­ge in a live dis­cus­sion.

The pro­ject saw us make an important con­tri­bu­ti­on to redu­cing emis­si­ons, save our cli­ent signi­fi­cant tra­vel and equip­ment instal­la­ti­on cos­ts, and enab­le the par­ti­ci­pants to enjoy a rela­xed mee­ting without all the usu­al tire­so­me tra­vel­ling. Of cour­se, it goes without say­ing that all secu­ri­ty stan­dards were rigo­rous­ly upheld.

And the feed­back has been extre­me­ly posi­ti­ve. All the par­ti­ci­pants decla­red them­sel­ves so satis­fied with the mee­ting, that they would be hap­py if future ones are hos­ted in the same format!

Is this some­thing that could work for you? We’d be hap­py to show you the All­round Ser­vice Vir­tu­al Inter­pre­ting con­cept. Or do you any ques­ti­ons you’d like to ask? If so, sim­ply get in touch and let’s see if our con­cept can help you, too.

Click here for our con­ta­ct form.