TANDOORI MASALA: TANDOOR | BARBECUE | GRILL

“Try to use a monkfish tail that still has the bone in, it really makes a difference to the flavour.

After you’ve removed the skin, monkfish has a layer of sinew on it as well. Most people leave this on, and although it can be a bit time consuming, it is well worth removing this layer before applying Pure Punjabi’s tandoori masala.

Monkfish can tighten up during cooking, so cover it with foil once it’s cooked and leave it to rest for 10 minutes before serving. That way you’ll have tender, flaky fish.”

The quantities below serve one

You will need:

• 1 chicken breast
• Salt & pepper (to taste)
• 1 teaspoon garlic puree
• 1 ½ tablespoons tomato puree
• 2 tablespoons water
• 1 teaspoon Pure Punjabi Tandoori Masala
• 25g grated cheese (I use Manchego cheese)
• Herbs (optional garnish – I use fresh oregano & basil leaves)

1. Turn your oven onto 180 degree Celsius/ 350 Fahrenheit/ gas mark 4.
2. Take the chicken breast and slice in half width ways, to give you two thin chicken breasts.
3. Place the chicken into an ovenproof dish and sprinkle each side of the chicken with salt and pepper (to taste).
4. In a separate bowl, mix the garlic puree, tomato puree, tandoori masala and water together to make a tomato sauce. Pour this sauce over the two pieces of chicken, trying to cover every bit so that the sauce keeps the chicken tender in the oven.
5. Put the chicken into the oven and cook for 20 minutes. Whilst the chicken is cooking, grate the cheese and heat your grill to a medium/high heat.
6. After 20 minutes, remove the chicken from the oven and sprinkle with the cheese. Grill for a couple of minutes or until the cheese is melted and golden. Tear the herbs and sprinkle over the pizzas. Serve with a fresh green salad.

• 1 cup of couscous
• 1 and 1/3 cups of boiling water
• 1 tablespoon of Pure Punjabi Tandoori Masala

1. Put the couscous into a shallow dish and spread out evenly.
2. Mix the Tandoori Masala paste into the boiling water and add to the shallow dish. Make sure the water is spread evenly throughout the couscous and cover with an air tight lid.
3. Once all the water has been absorbed my the couscous, it is ready to serve.

• 1 medium onion
• 1 cauliflower
• Sunflower oil/butter/coconut oil for frying
• 1 heaped dessert spoons of plain flour
• 3 tablespoons of Pure Punjabi Tandoori Masala
• 300ml milk
• 300 water (reserved from cooking the cauliflower)
• 100 – 120g grated cheddar cheese

1. Chop a medium onion and cook in a saucepan in a tablespoon of oil/ butter/ coconut oil whatever you like best. cook it till it is well browned.
2. Meanwhile, wash, and make a few large cuts in the base of the cauliflower and then cook it whole in only an inch or two of water. The idea is to cook the base without water-logging the top, and keep a good rolling simmer so that the water reduces a bit.  Keep an eye on it, poking it a few times as it doesn’t want to be too well cooked as it’ll cook further in the oven.  Once it’s done, drain it but keep the cooking water.
3. When the onions are cooked (and a bit burnt doesn’t hurt!) add three large teaspoons of Tandoori Masala  paste,”large” being as much as the spoon will hold, but maybe slightly less if it’s a small cauliflower.  Add two heaped desert spoons of plain flour and stir it together, a little more oil may be needed here.
4. Once the flour is amalgamated, add milk in small amounts until it thickens and starts to cook. About 300ml, followed by 300ml of the cauliflower cooking water.  I like the sauce fairly thick and a generous quantity, a small cauliflower will need less than a large one and the white sauce can be adjusted accordingly.  It can be made without the onion if preferred.
5. Once the sauce is the consistency that you like, take it off the heat and add 100 – 120g of grated cheddar cheese. Chop the cauliflower into bite size pieces and put it into an oven proof dish.  Taste the sauce before you pour it over the top, don’t be worried if it’s a bit spicy hot, it needs to be because the cauliflower will dilute it.  Grate a bit more cheese over the top and put it into a medium oven for 20 -30 minutes.

• 1 packet of green beans, boiled
• Vine tomatoes, sliced or quartered
• 1 bag of new potatoes, boiled (once boil, put a couple of tablespoons over butter over them to melt)
• 2 spring onions, finely sliced on the diagonal
• Romaine lettuce
• 3 boiled eggs, peeled and sliced
• A fillet of salmon (1 kg will serve 8 people), marinaded in Pure Punjabi Tandoori Masala

1.Marinade the salmon overnight. In the morning, grill the salmon on a medium heat until the fish flakes (the way to know if fish is cooked is if it will flake, if not, continue to cook). Leave to cool.

2. Assemble your platter by putting the salmon in the middle and placing each ingredients in blocks around the fish. Cover with cling film and keep in the fridge until your guests arrive.