Tandoori Recipes and MarinadesMarinades have been used in cooking for centuries all over the world.
The combination of lemon juice, wine, yoghurt, garlic, herbs and spices when mixed together with meat and left to stand will both tenderise and infuse the meat with flavour, thus giving you a wide variety of tasty flavours using the same tandoori cooking method every time.
Meats like Chicken, lamb, beef and pork along with sea food and even vegetables will benefit from being left in a marinade for 24 hours or more in the Fridge.
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Red Marinade* 200g of natural yoghurt
* 6 large garlic cloves - crushed
* 1 tablespoon of garam masala
* ½ teaspoon of turmeric
* 2 tablespoons of lemon juice
* ½ tablespoon of salt
* 1 tablespoon of tandoori paste
* ¼ teaspoon of red powder
Add meat, mix well, cover and leave to sit in the fridge for between 6 to 24 hrs - the longer the better.
If you want your chicken to have that restaurant red tandoori look, use the red powder.
If it's the orange Tikka look you are after then use 1/4 teaspoon of egg yellow powder
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Green Marinade* 200g of natural yoghurt
* 6 large garlic cloves - crushed
* 1 tablespoon of garam masala
* ½ teaspoon of turmeric
* Juice of ½ lemon
* 2 mild green chillies
* ½ tablespoon of salt
* 1 tablespoon ground coriander seeds
* 220g fresh coriander leaves - chopped
* 1 green pepper - liquidised in the yogurt
Add meat, mix well, cover and leave to sit in the fridge for between 6 to 24 hrs - the longer the better.
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Coriander Marinade* 200g natural yoghurt
* Bunch of fresh coriander liquidised with the yogurt
* 1 tablespoon full of coriander seeds - crushed
* 6 large garlic cloves crushed
* 2 tablespoons of lemon juice
* ½ a tablespoon of salt
Add meat, mix well, cover and leave to sit in the fridge for between 6 to 24 hrs - the longer the better.
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Mediterranean Marinade* 1 tablespoon of Italian Marsala Duovo
* 1 tablespoon of basil
* 1 tablespoon of oregano
* 6 large garlic cloves - crushed
* the Juice of ½ lemon
* ½ tablespoon of salt
* 1 tablespoons of olive oil
* ½ a red pepper finely chopped and crushed
Add meat, mix well, cover and leave to sit in the fridge for between 6 to 24 hrs - the longer the better.
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Naan BreadMakes up to 8 naans
* 3 tablespoons of natural yoghurt
* 1 small cup of warm water
* 4 tablespoons of milk
* 2 tablespoons butter
* ¼ teaspoon of salt
* 1 teaspoon of sugar
* 400g of flour
* 2 teaspoons of dry yeast
* 1 teaspoon of baking soda
* 2 tablespoons of oil
In a jug add the butter, sugar and yeast to the warm water. Stir to dissolve and leave in a warm place until the yeast has a frothy foam on the top. This should take between 10 and 15 minutes. If nothing happens the chances are that your yeast is too old and should be replaced.
In a large mixing bowl add the flour and other ingredients followed by the now frothy yeast mix. Stir well until mixed and the dough is stiff but pliable. The dough should not be sticky.
Turn out onto a floured surface and knead well for ten minutes.
Place back into the mixing bowl, spread some oil over the top cover and leave in a warm place for 45 min.
When the dough has risen, divide the dough into balls the size of a small lemon.
Flatten the dough in your hands to a flat disk about 1/4" in thickness.
Then hold the dough with your fingers. The weight of the dough should make the dough drop and form into a teardrop shape, as it does pinch around the edges with your fingers.
Before placing in oven coat the outer side of the Naan with some butter or gee.
Your naan bread should be ready in about 2 minutes.
To spice up the naan you can add any oth the following: garlic, chilli, cumin, coriander, mince, etc.
The oven has to be hot enough otherwise the naan will not stick to the side.
Using a heat resistant glove (place the naan in the palm of the glove) slap it against the clay wall pressing it in, hold it for a second then let go and hope it does not fall in.
Within 10 seconds the naan will start to bubble up.
Remove with tongs when ready.
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Mince Kebab* 450g x Minced Beef or Lamb
* 6 large garlic cloves - crushed
* 1 tablespoon cumin seeds - crushed
* 1 tablespoon coriander seeds - crushed
* ½ tablespoon of grated lemon rind
* ½ tablespoon of salt
* ½ medium onion - finely chopped
* 3 tablespoons of tomato puree
* 1 tablespoon of tandoori paste
Gently fry the onion for 2 min, add coriander, cumin and lemon rind and stir for 30 seconds, remove from heat, add to the mince, crush in the garlic and mix well.
Make small balls about the size of a golf ball, then in the palm of your hand squeeze into 100 mm logs. Place in fridge for up to 6 to 20 hrs.
Top tip, slice a potato about 10 mm - 1/2" thick and place it under the kebab, this will prevent the kebab from sliding of the skewer into the charcoal.
Tips for cooking on Skewers:
* The length of the skewer rod is 415 mm
* Don't bunch up and squeeze the meat together, leave a slight gap
* Don't place the food to close to the tip, it will burn
* Don't place the food to close to the handle it won't cook so well
* Skewer the food about 130 mm from the tip and about 90 mm from the handle
* Place a piece of onion on the skewer, it prevents the meat from burning
* Half way through the cooking swap 3 skewers from the door end to the back end of the oven
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A traditional English leg of lamb with no spicesStart by removing all the fat and then score the meat
* 2 table spoons of lemon juice
* 3 table spoons of balsamic vinegar
* 6 table spoons of red wine
* 2 table spoons of mint sauce
* 6 cloves of garlic - crushed
* 1 teaspoon of salt
Use fresh twigs of fresh Rosemary, make 5 deep cuts into the meat and push the twig into the cut, then pour the marinade over the leg rubbing it in all over.
Leave in the fridge overnight.
Skewer the leg evenly with 6 skewers, double over enough cooking foil and push over the skewers up to the bottom of the leg; this will prevent the leg from burning and also catching any fat that falls off.
When ready gently lower the whole leg into the tandoori oven, pour your self a beer or a glass of wine, in 60 minutes remove the lamb, pull the ends of the skewers back into the meat and leave them in and let the meat rest.
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A leg of lamb with an Indian style marinade* 4 table spoons of lemon juice
* ¼ of a cup of balsamic vinegar
* ¾ of a cup of red wine
* 250g of yoghurt
* hand full of methi leaves
* 2 table spoons of red wine
* 2 table spoons of mint sauce
* 6 cloves of garlic - crushed
* 1 tablespoon of garam masala
* ½ teaspoon of turmeric
* 1 table spoon of crushed coriander seeds,
* 1 table spoon crushed cumin seed,
* 1 teaspoon of salt.
Score the meat, and then pour the marinade over the leg rubbing it in all over.
Leave in the fridge overnight.
Skewer the leg evenly with 6 skewers, double over enough cooking foil and push over the skewers up to the bottom of the leg; this will prevent the leg from burning and also catching any fat that falls off.
When ready gently lower the whole leg into the tandoori oven, pour your self a beer or a glass of wine, in 60 minutes remove the lamb, pull the ends of the skewers back into the meat and leave them in and let the meat rest.
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