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Philo_Vance

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I've gained enough confidence doing Indian food from scratch that I can make it up as I go largely now and this was the definitely the best tasting yet. Spending a Saturday afternoon toasting and milling spices and cooking this stuff is very therapeutic.

Chicken thighs marinated in yoghurt, lemon and mixed spices, slow cooked and then crisped.I did a vindaloo for myself, uppped the amount of cloves and white wine vinegar in it and it was excellent. Also did something approaching a Korma for my girlfriend, but added a lot of smoked paprika to give it more flavour without overt heat. 

Wish this sort of thing was a bit kinder when being photographed.

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Edited by Gus Mears
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Amazing. Good work on the chicken. I've never been able to get the same effect from a fan oven that you get from a tandoor without having to use pre-made tandoori paste.

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14 minutes ago, Carbomb said:

Amazing. Good work on the chicken. I've never been able to get the same effect from a fan oven that you get from a tandoor without having to use pre-made tandoori paste.

This definitely tasted different from tandoori but, as you say, it's hard to replicate the taste with a conventional oven. 24 hour marinade, sous vide and blasting them on 220 until crisp is still pretty nice. The left over cooked marinade and chicken juices made a cracking dip for paddadpoms too!

Edited by Gus Mears
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9 hours ago, Carbomb said:

Amazing. Good work on the chicken. I've never been able to get the same effect from a fan oven that you get from a tandoor without having to use pre-made tandoori paste.

Tom Kerridge has a brilliant technique: slow roasting (say 120c oven) until cooked through, then finishing with a blowtorch to char the surface. 

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12 hours ago, Onyx2 said:

Tom Kerridge has a brilliant technique: slow roasting (say 120c oven) until cooked through, then finishing with a blowtorch to char the surface. 

Much as I love food, I'm not sure I'm committed enough to invest in a blowtorch yet. Apart from Mauritian creme brulée and the tip you've just given me there, not sure I'd get much use out of it.

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Made these at the weekend. Dunno if you call them Crownies or Brookies but half brownie, half cookie. normally tray baked but I went for individuals.

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Did peppers stuffed with chili and cheese at the weekend and made my first "Halloumi fries" to go alongside. So good!

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Finally, a couple of leftover lunches for the gods. This one is from last week. Leftover taco mince with jacket spud, avocado, cheese and salsa.

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This one was yesterday and today. Leftover chili used to make "low carb tacos" with lettuce, cheese and avocado. Pic before the addition of sour cream!

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