Today's dish is Named After the Dish!

Whilst doing some research for another article I became intrigued to find the number of foods that are named after the dishes or pots they are cooked in. Now although I am normally an outdoors type I am not averse to a spot of creativity in the kitchen and definitely love my food. So here’s a quick rundown of my discoveries so far:- Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. Terrine is similar to paté but usually the meat is left in chunky pieces and may be in layers, it is cooked in a fairly shallow oblong or oval ceramic dish not surprisingly called a terrine. Sinseollo is an elaborate Korean dish consisting of meatballs and vegetables cooked in a rich broth rather like a thick chowder. The sinseollo itself is a large silver vessel with a hole in the centre, in which hot embers are placed to keep the dish hot throughout the meal with diners eating directly from the pot. Karahi is a type of thick, circular, and deep cooking pot used in Indian, Pakistani, Bangladeshi and Nepalese cuisine. Karahi are traditionally made out of cast iron, and look like woks with rounded bottoms. Karahi are useful for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosa and fish, but are most noted for the simmering of stews or posola, which are often named karahi dishes after the utensil. A balti is a pot similar to a karahi, though usually made from stainless steel and the term likely originated in Birmingham, England. Baltis are based on the food of Baltistan, an area of Pakistan close to the Chinese border, that is home to a sizable ethnic Tibetan population. As such, baltis are differently spiced than karahi and contain somewhat different ingredients as compared to general Pakistani food. A tagine or tajine, is a Berber dish from North Africa, the traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone or dome-shaped cover that sits on the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. A tandoor is a cylindrical clay oven used in cooking and baking in Southern, Central and Western Asia. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. The tandoor is currently a very important fixture in many Pakistani/Indian restaurants around the world. So there you have it, these are just the few I found and I’m sure there must be many more. This talk of food has made me hungry though – now where did I put that toaster…does that one count?

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