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Weekend cook! (pic heavy)

Rezen73Rezen73 Posts: 356
edited 3:02PM in EggHead Forum
Hey all, long time no post! First, happy memorial day and /salute to all the veterans. Thanks.

It's been super crazy relocating to Scotland (from Texas), but finally moved into the new place and grillin' again!

So this weekend I took to some Indian food... and made tandoori mackerel & salmon, tandoori chicken, bacon wrapped habanero stuffed shrimp, spinach mint chutney, salad, and naan.

tandoori_marinade_ingredients.jpg

For the tandoori marinade...

Ginger (about 4" total)
Garlic (one whole head)
Egg (1)
Onion (1 small, or 1/2 of a large one as pictured here)
Greek yogurt (1 cup)
Gram/Chickpea Flour (1 cup)
Cumin seeds, Caraway seeds, Turmeric - I used 1.5 tablespoons each but the qty doesn't matter so much as the ratio. Use the same amount for each.
S&P to taste.

Had to debone the fish, the fishmonger was a newbie. Took him about 20 minutes to filet 4 mackerel... The salmon was already fileted.

tandoori_fish1.jpg

Then I pre-marinated the fish with a garlic-ginger water solution. 2" of ginger and 1/2 head of garlic blitzed in a food processor with 2 cups of water. Pour over fish, then set fish in the fridge for an hour while I prepped other stuff.

tandoori_fish2.jpg

Grinded the cumin & caraway seeds, along with the salt, pepper, and turmeric in a spice blender then mixed together with the onion, remaining garlic, remaining ginger, yogurt, egg, and chickpea flour in a food processor. Discarded the garlic/ginger water pre-marinade, and cover with the prepared tandoori marinade for 3-4 hours:

tandoori_fish3.jpg

After 3-4 hours, it's ready to cook.

tandoori_fish4.jpg

I was originally going to prepare some wild rice basmati, but I found some extra chicken in the fridge that needed cooking or I'd have to throw it out... Had some excess marinade to figured what the heck.

tandoori_chicken1.jpg

So while it was marinating, I set about other stuff... spinach mint chutney bacon-wrapped habanero stuffed shrimp, and naan.

Ingredients for Spinach Mint Chutney:

Spinach Leaves (pre-washed & trimmed) (about 1 cup cooked down)
1 bunch of mint leaves, stemmed
1/3 bunch of cilantro, stemmed
Cumin, Black Peppercorns (whole), Red Pepper flakes (I used 1 tbsp each)
3 whole cloves
1 star anise
1 cup greek yogurt
lemon juice (to taste).

For the spinach (which I forgot to take pics of... ) I drizzled a wee bit of ghee in a pan, and pre-heated it to a high heat. Once it was shimmering, I dropped the spinach leaves in the pan, and my trusty Alton Brown spray bottle, misted some water on the spinach, covered & reduced the heat. After it wilted, I put it in the fridge to cool while you prepoed the rest of the ingredients for the chutney.

Next, I dry-roasted the whole spices on a low heat:

spinach_mint1.jpg

Washed & spin dried the mint & cilantro:

spinach_mint2.jpg

Once the spinach is sufficiently cool, I put everything into a food processor and blended until smooth and creamy, adding a wee lemon juice for creaminess and tartness.

spinach_mint3.jpg

Next I prepared the bacon prawns. Not really an Indian dish, but what the hell. I love me some bacon, and love me some shrimp, and I really love me some scotch bonnets/habaneros.

Got some giant tiger prawns from the fishmonger, last 3 they had.

Removed the shell but left on the tail.

bacon_prawns1.jpg

After deveining them, I butterflied them, then slathered them with a little ghee to help the spices stick.

bacon_prawns2.jpg

I sprinkled ground ginger and granulated garlic, along with a wee bit of ground black peppercorns. I also measured & sliced 3 lengths of scallions, and julienned some habanero strips.

bacon_prawns3.jpg

Stuffed the habanero strips inside the scallion tubes, then placed the scallion tubes into the prawn channel.

bacon_prawns4.jpg

Everything is better with bacon. And bacon is better with paprika & parsley, when it's going to be wrapped around a stuffed shrimp.

bacon_prawns5.jpg

Bacon-wrapped habanero-stuffed prawns, ready to go.

bacon_prawns6.jpg

Then to my homemade aan experiment, which actually ended up turning out great. Was really worried since the dough was SUPER moist/sticky, the kitchen was a disaster afterward. lol

Ingredients for the naan:

Bread flour (1.5 cups)
Chickpea/gram flour (1/2 cup)
milk (1/2 cup)
plain yogurt (1/2 cup)
baking soda (1/8 tsp)
salt (1/2 tsp)
yeast (2 tsp)

naan1.jpg

I put it all in the bread machine on the dough cycle... and it came out a sticky, yucky mess! The recipe was supposed to yield 6 naan, which it ultimately did, but instead of being 6 naan 4"x8"... they were about 4x6 (or smaller!). So a lot of waste. Not sure what the problem is/was... but it tasted awesome.

naan2.jpg

I was originally going to cook it on the egg (since I had it roaring around 800F...) but I was too distraught with how crappy the dough looked and how much was wasted that I said screw it and cooked it on the pizza stone in the oven. Kinda wish I had done it on the egg!

Still, it turned out awesome.

naan3.jpg

Egg in Action pics:

egg_ready.jpg

Tandoori chicken (and bacon prawns) grillin:

tandoori_grillin.jpg

mmmm bacon prawns

bacon_prawns7.jpg

off the grill.

tandoori_chicken2.jpg

food finally done, but the kitchen is a disaster. Time for a beer.

food_done1.jpg

Time to eat. Tandoori mackerel, tandoori chicken, salad, 3 bacon wrapped habanero stuffed prawns, spinach & mint chutney, and naan. Awesome meal.

food_done2.jpg

Comments

  • LobichoLobicho Posts: 557
    Wow!!!
    that's a loooot of cooking
    Everything looks great!!!
    Congrats!!!
  • Rezen73Rezen73 Posts: 356
    It was indeed a lot of cooking lol. Was quite disappointing to only spend an hour or so outside tending the egg. Ahhh well :-)
  • Damn. That is impressive.
  • eenie meenieeenie meenie Posts: 4,392
    Rezen73, uncanny......when I read your post title and noticed it was you, I thought, "wow, haven't heard hide nor hair for Rezen73 for along time." Glad to so you're settling in a bit. :)

    Really nice Tandoori selection and your naan looks great, as does the stuffed shrimp! I will look forward to seeing your fabulous cooks again. Thanks for the pics.
  • ScottborasjrScottborasjr Posts: 3,429
    I think the only word that I can use to describe what I am feeling right now is "jealous". I wasn't even planning a real complicated cook, but 45-50 mile an hour winds have put a real damper on my Memorial day.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • BotchBotch Posts: 4,869
    How were the habanero-stuffed shrimp? Did the peppers completely overpower the shrimp and bacon?
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Rezen73Rezen73 Posts: 356
    Really good. The habanero was really muted, but then again I love spicy food. You can certainly use jalapeños or serranos if you like... in fact next time I will use jalapeños since I prefer the jalapeño flavor, but the habanero heat level. I'll just dust 'em with dave's insanity habanero flakes :D
  • Rezen73Rezen73 Posts: 356
    wow, where are you at? Hope you don't get any tornadoes or anything like that...
  • Rezen73Rezen73 Posts: 356
    I've really missed it! Relocating is such an awesome experience, but it really turns everything upside down.

    looking forward to getting back on a regular cooking routine again. :D
  • ScottborasjrScottborasjr Posts: 3,429
    Eastern Nebraska, Tornado Watches/warnings in the middle of the state right now working there way towards us. Oh well, hopefully get to cook on Wednesday.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • smbishopsmbishop Posts: 1,710
    Thanks for the photos!! Inspiring!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • Austin  EggheadAustin Egghead Posts: 3,610
    Nice pics and what a cook! Thanks for sharing
    How is the weather in Scotland? After the early Texas heat we are having, I bet are you are wearing two kilts! :laugh: :laugh: :laugh:
    Large, small and mini SW Austin
  • Frank from HoumaFrank from Houma Posts: 5,755
    Really cool cook.

    Beware of the haggis - it's overrated :)

    I'm guessing Aberdeen, The Granite City aka City of Roses
  • ChubbsChubbs Posts: 6,723
    Wanting to cook some indian on the egg. Realize this is an old thread-- for some reason the pics dont show up for me. Anyone have any good indian recipes for tandori chicken and naan?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Did a search using Bing and found this http://www.nibbledish.com/people/marianne49/recipes/indian-naan-bread-with-tandoori-chicken There were a couple others also
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