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About Dan Toombs

Dan Toombs has been a member since February 10th 2011, and has created 564 posts from scratch.

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The Big Kingfisher Giveaway 2

Kingfisher beer

One case will be sent directly to the winner’s doorstep

It’s that time again! Together with my sponsor Kingfisher Beer, I’m giving away another case to one lucky winner.

We are now well and truly in barbecue season! I don’t know about you but I’ll be cooking outside for the next few months much more than inside.

And few things go better with a good barbecue than an ice cold beer or two. So with this in mind, Kingfisher and I have teamed up again to bring you another prize draw. You could be the winner of a case of Kingfisher beer. It will be delivered by Kingfisher right to your doorstep.

One of the main things I want to do with this comp is to spread the word that I will be holding FREE live curry cookery classes over on Google Plus. Helping me let people know is one of the options you can choose to enter. The free live cookery classes will be open to all and the resulting videos will be on YouTube for you to refer too after the class.


If you would like to take part and also learn a few of my favourite curry recipes, please be sure to join Google Plus and circle me here. It would be great to connect there too.

So then… we’re off again. You know how it goes. Just fill in the widget below.

ENTERING is EASY. There are many ways to join in.
You can choose one or all of these ways. Some offer more entries than others which increases your chance of winning.
Draw Ends On 16 May 2014.
Open To UK Residents over 18.
Your’ve Got To Be In It To Win It!

Good Luck!

Dan

a Rafflecopter giveaway

Tandoori Lamb Tikka

Lamb tikka

Lamb tikka cooked on the THÜROS tabletop grill with optional skewer attachment.

Whoever said that when you take the family camping, you have to serve boring burgers and sausages? I am a big burger fan but for me a great burger is a pure art form and something that deserves a bit of attention to do correctly. More on that in future posts.

This tandoori lamb tikka is more like it. I made this on my new THÜROS tabletop grill over the weekend when I took my family camping on the coast of Norfolk. There wasn’t one bit left over.

I have to admit that I did cheat a little and began marinating the meat three days before barbecuing it. It was all ready to skewer up and cook when we arrived at our campsite.

If you want to make this tandoori lamb tikka even more memorable and delicious, try serving it with some homemade naans or Indian flatbreads. Wrap the meat into the naans and top with your favourite lettuce and vegetables and a nice coriander and mint raita. This is my kind of meal.

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

Tandoori Lamb Tikka
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 800g Lamb meat from the leg – trimmed of fat and cut into cubes
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 tablespoons green chilli paste
  • 2 tablespoons raw papaya paste (half a raw papaya – skin on, blended with 2 tbsp mustard oil)
  • ½ tsp salt (or to taste)
  • Juice of two limes
  • 1 tablespoon garam masala
  • 1 teaspoon red chilli powdr
  • 1 tablespoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon mustard oil
  • 1 teaspoon Coleman’s mustard
  • 3 tablespoon plain yogurt
  • 1 tablespoon mint sauce.

Instructions
  1. Rub the garlic, ginger and green chilli and papaya pastes into the meat and set aside for about 20 minutes.
  2. To make the marinade, blend the rest of the ingredients together until very smooth.
  3. Cover the lamb meat cubes with the marinade and allow to marinate overnight or up to 72 hours. The longer the better.
  4. When ready to cook, remove the meat from the marinade.
  5. Skewer the meat leaving a little space between each piece so that it cooks evenly and the outside crisps right up.
  6. Heat your coals until very hot and white. If your hand become very hot after holding it at the height your meat will be when grilling, the charcoal is ready.
  7. Grill the meat, turning regularly until it is crisp and nicely browned on the outside and still nice and pink on the inside. Don’t worry too much about this. I am a rare meat fan but have over cooked the lamb on occasion and it still comes out beautifully even when well done.

 

Roasted Red Pepper & Tomato Marinated Tandoori Prawns

Tandoori prawns

All ready. This recipe only takes minutes.

You’ve got to be careful when barbecuing prawns. A high heat is necessary to get a nicely charred outer while not overcooking the sweet and succulent morsels that so many people crave. I used my new THÜROS tabletop grill to barbecue these prawns and it worked perfectly. Cooked on skewers, the prawns char nicely and the meat is so tender.

I made these for my family while camping over the weekend. The recipe couldn’t be easier. As long as you get your coals nice and hot and don’t over cook the prawns, you will have tandoori prawns that might just be the best you’ve tried anywhere.

I use the two second rule when grilling tandoori fish and meat. Hold you hand about two inches over the coals. If your hand is fiery hot after two seconds, your coals are the perfect temperature for tandoori style cooking.

Tandoori prawns

The THÜROS Tabletop grill with optional shish kebab skewer attachment

Tandoori prawns

Prawns with melted chilli garlic butter

Seafood can be over powered very easily so I’ve kept the ingredients in this recipe to a minimum. The marinade only takes about 15 minutes to make and it keeps for about three days. I made my marinade at home and then kept it in an air-tight container over ice to use while camping.

The prawns are then served with a chilli and coriander butter. I have to say, I want to eat this meal all over again.

Roasting peppers

Roasting peppers over a gas burner

Tip: I like to roast my own tomatoes and bell peppers. You will get a very good flavour using bottled roasted peppers and tomato passata too. If you can’t be bothered with all the extra work of roasting your peppers and tomatoes yourself, go to the any good Italian deli or the Italian section of your supermarket and purchase the best bottled versions you can find.

If you would like to try making your own, place the pepper and tomatoes over a charcoal fire or gas burner. Blacken all over. Then wrap tightly in plastic bags for about three minutes. The steaming in the bag will make it easy to peel away most of the skin. After you do this, blend the amounts you need until smooth.

Tandoori prawns and lamb

Tandoori prawns and lamb

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

Roasted Red Pepper & Tomato Marinated Tandoori Prawns
Author: 
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 20 medium sized prawns – peeled and deveined
  • two roasted red bell peppers (capsicums)
  • 2 large roasted and skinned tomatoes or 100ml passata
  • Juice of one lemon
  • ½ teaspoon sweet smoked paprika
  • Salt and pepper to taste
  • FOR THE CHILLI AND CORIANDER BUTTER
  • 100g unsalted butter
  • 1 green chilli – finely chopped
  • 2 cloves garlic – smashed into a paste
  • 1 small bunch of coriander – finely chopped

Instructions
  1. Heat your charcoal grill until very hot. You could cook these in a frying pan too if you don’t want to barbecue.
  2. Place the bell pepper, tomatos (passata), lemon juice, paprika and salt and pepper in a blender and blend until smooth.
  3. Cover the prawns with the marinade and allow to marinate for 20 minutes to an hour.
  4. When ready to grill, place the prawns on skewers and grill until just cooked through. If your coals are hot enough, the prawns should brown nicely on the outside about the time the centre is cooked. Cooking times do vary but mine took about 7 minutes.
  5. Mix the butter with the rest of the ingredients and then spread it over the prawns as they cook for the last two minutes. The butter will melt, flavouring the prawns. You may get a little flare up but this should only add to the colour and flavour.

 

Thank you to THÜROS for supplying me with the grill. You can order this excellent kit right here.

I’ve Just Found The Best New Barbecue For Tandoori Fans!

Chicken tikka and beef tikka on the Thüros Barbecue

Cooking beef and chicken tikka on my new Thüros Barbecue.

Over the past few years I’ve written quite a few tandoori recipes for you. I’ve shown you how to create delicious tandoori dishes in the oven, tandoor oven and also on the barbecue. The thing is, it’s difficult to get achieve that tandoori look and flavour without the right equipment.

You may be surprised to learn that the majority of tandoori restaurants I have visited and cooked at don’t actually cook their tandoori dishes in a tandoor oven. That’s right… the tandoor oven is usually reserved for naans. This is especially so in very busy restaurants.

Instead, the meat, vegetables and paneer is grilled on skewers, often over hot coals. This is what gives it that charred, smoky and succulent flavour that we all love so much.

Chicken tikka

Chicken tikka being cooked at The World Curry Festival on a large scale by chefs at Hasan’s Restaurant

So it was a real treat this past weekend to use the new THÜROS Tabletop Barbecue which is available with an optional skewer grill. I’ve never achieved such good results and all this was done on a tabletop while camping with my family.

The THÜROS tabletop grill was constructed to ensure optimal grilling while using far less charcoal than other barbecues. I couldn’t believe how quickly the charcoal was ready and how much cooking I was able to do with so little charcoal.

You might like to check out Thüros’s video here which demonstrates just how easy it is. At the end of the video, they bring out the shish kebab skewer attachment that I love so much.

Tandoori chicken

Tandoori chicken cooking over hot coals on the Thüros tabletop grill

Tandoori chicken

Tandoori chicken doesn’t get much better than when it’s cooked on skewers over hot coals.

I don’t want to sound like a commercial here. But I can assure you I will be using THÜROS equipment for all of my upcoming tandoori recipes. I’ll still be offering other cooking methods but the THÜROS grill is impossible to beat for the home chef.

The skewers are flat rather than round which is a design similar to what you will find in most restaurants. This helps the meat stay on the skewer. I even grilled some lemon sole on the skewers with great success. I was expecting the delicate fish to fall off so I placed a flat grill below it to catch it if it did. It wasn’t necessary.

I must have cooked ten different tandoori recipes while camping and each dish was just as good if not better than what I’ve had at my favourite tandoori restaurants. Of course I do owe all the awesome chefs a lot of credit who shared their recipes with me.

If you’re looking for a fun and quite inexpensive way to show off the tandoori recipes you learn here or elsewhere, get yourself a THÜROS tabletop grill and don’t forget to order the shish kebab attachment! Here is the link.

Tandoori chicken

Time to dig in!

I would like to thank THÜROS for sending me my new THÜROS Tabletop Grill. This was sent to me free of charge to review whether I liked it or not. I think it’s fair to say that I love it.

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

Tandoori Chestnut Mushrooms

Tandoori mushrooms

Tandoori Mushrooms with mildly spiced sauce

 

This is a nice one that’s just as good for summertime barbecues as it is for cold winter nights in. I make it quite often and usually serve it as a light lunch or side dish for a curry night with friends. The recipe is really low in calories though you’d never know it. These mushrooms are packed with flavour and definitely worth a try.

I like to cook the whole mushrooms on the skewers though my wife prefers them cooked in smaller pieces. I’ll leave that up to you.

Whatever you decide, you are going to love dipping these into the spicy sauce. It’s so easy to make because it’s just the left over marinade that has been warmed up. You will want to marinate the mushrooms for 30 minutes to an hour but it only takes about ten minutes to plate up after that.

Enjoy.

 

Tandoori mushrooms

Almost ready. Marinating before cooking

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

Tandoori Chestnut Mushroom Tikka
Author: 
Recipe Type: Main or side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 2 – 3
 

Ingredients
  • 250g chestnut mushrooms or similar
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 green chilli – finely chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon red smoked sweet paprika
  • ½ teaspoon amchoor – dried mango powder or citric acid
  • 1 teaspoon garam masala
  • Juice of three limes
  • 1 teaspoon mustard oil
  • 200ml Plain Greek Yogurt
  • 3 tablespoons finely chopped fresh coriander
  • Salt and pepper to taste

Instructions
  1. Pre-heat your oven to its highest setting.
  2. In a large bowl, combine all of the marinade ingredients and whisk to combine.
  3. Now place you mushrooms in the marinade.
  4. Allow the mushrooms to marinate for about an hour, stirring to coat from time to time.
  5. Skewer the mushrooms onto the wooden skewers and place on a rack at the top of your oven.
  6. Place the remaining marinade in a small saucepan and heat until hot but not boiling. Set aside while the mushrooms cook.
  7. After about eight minutes, the mushrooms should be ready. Serve with the warmed marinade.