Looking back on these pictures can't quite believe mine were from 15 years ago, how time flies.

Hi guys
At the moment I'm on holiday in Santa Ponca Mallorca and one afternoon last week we had a tandoori chicken tikka starter just has a snack really. Anyhow some of the accompaniments were real tasty so I asked what they were, I will get back to what they were later but he told me he would give me the recipe on my next visit.
Well that visit was today, forget the bloody recipe for the sauces I've got some 8-10 minutes of video footage on my I phone 4, I asked as many questions as I possibly could but them minutes went quick.
So when I get back home on Friday one of you better know  how I get it off my I phone on to this site.

Keep you all posted Chas aka EHC

Hi guys

Anyone got a recipe for a chicken tikka pate tried it as a starter once but I cannot find a recipe, any ideas.

Cheers

EHC

This is a good one if we get the weather; an easy recipe came straight out my head
 
 
2-3 ounces of butter
2 tablespoons of olive oil
3 large cloves of garlic
1 teaspoon of rice wine
1" piece of fresh ginger
1 fresh chili
1 teaspoon of fish sauce
1 teaspoon of light soy sauce
1 tablespoon of fresh coriander
pinch of salt & pepper
 
Blend all the above ingredients
 
Next place 25-30 king prawns on aluminium foil and add all your blended ingredients and cover all the prawns with the marinade fold the foil and a screw it tight around the top, then add the same amount of foil again (double skin).
 
Marinade in the fridge for a couple of hours and put the aluminium bomb on the barbecue for 15 minutes if you haven't got a barbecue going I guess it will work in a pre heated oven.
 
The marinade can be mopped up with some bread or pour over something else you might be cooking; everyone found them very tasty give it a whirl you wont be disappointed.

Hi guys I seen this method of cooking on Raj TV when you take the lid off the clay pot the aroma is a real knockout, must be cooked on the lowest possible flame for around 10 to 12 minutes.