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I cook my Tikka on skewers but rested over a a small roasting tin lined with sliced onion. Then I pop this in a hot oven (250c) for 15mins or so. I end up with really juicy chicken, singed at the edges and a tray of tabacco onions. yum
Sounds like heaven! great tip
The Tandoor looks very interesting indeed, has anyone got a copy of this already that can recommend it?
Quote from: Axe on February 28, 2011, 01:05 PMThe Tandoor looks very interesting indeed, has anyone got a copy of this already that can recommend it?I've got the bookIt's the only tandoor book aboutAs I have a tandoor, I had to buy itIt's a quality book and intersting to readThere are plenty of pictures tooThe recipes are not BIRIn fact I'm not sure what they areThey have ingredients like papaya juiceI love the book but never cooked a recipe from itAsk the library to get it in for youIt's not intended for a uk readerThere is definitely a gap in the market here
Quote from: haldi on February 28, 2011, 06:59 PMQuote from: Axe on February 28, 2011, 01:05 PMThe Tandoor looks very interesting indeed, has anyone got a copy of this already that can recommend it?I've got the bookIt's the only tandoor book aboutAs I have a tandoor, I had to buy itIt's a quality book and intersting to readThere are plenty of pictures tooThe recipes are not BIRIn fact I'm not sure what they areThey have ingredients like papaya juiceI love the book but never cooked a recipe from itAsk the library to get it in for youIt's not intended for a uk readerThere is definitely a gap in the market hereHi HaldiPapaya juice, sounds great, right up my street!"Not BIR" Is just what I want!Nothing wrong with Pataks flavours, it's a taste I'vebecome accustomed to over the years.I'm just looking for something new and betterI've ordered the book from whsmiths, all excited...Chewytikka