I see cooking as an Experimental Art. If I have a cooking style I am thinking maybe I am an impressionist. I start off with an impression of what I want to cook based on some professionally prepared dish I have experienced.
I experimented in the past with Tandoori Chicken.
I have a butterflied leg of lamb, which I thought would be nice to cook in the turbo-oven as a tandoori roast. A Tandoor usually gives food a smoky flavour. I wanted to try to replicate that with my smoke essence.
This necessitated the preparation of:
Alan’s Totally Non-traditional Smoky Tandoori Paste for Electric Ovens.
In this instance, I started with an almost empty jar of Malouf’s Red Harissa sauce to which I added a bunch of ingredients. I did not really measure anything but basically carried on adding stuff in what I hoped was about the right proportion until the jar was full. I wrote down estimated amounts straight afterwards. There is no yoghurt in this mixture, because I have none on hand. This paste could be added to yoghurt to use as a marinade.
- Red Harissa Sauce – about 1½ tsp left in the jar
- Smoky Paprika 2 tsp
- Turmeric 1 tsp
- Garam Masala 2 tsp
- Crushed Garlic 2 Tbsp.
- Crushed Ginger 2 Tbsp.
- Crushed Chilli Paste 1 Tbsp. (Sriracha)
- Ground Cardamom 1 tsp
- Ground Cumin 1 tsp
- Cayenne ½ tsp
- Salt ½ tsp
- Pepper ½ tsp
- Peanut Oil 2-3 Tbsp.
- Sesame oil ½ tsp
- Lime juice 1 Tbsp.
- A few sprays of Hickory smoke
Mix everything well. Change proportions if you think you should.
The oil and the lime juice blended in nicely with the spices and crushed herbs, to make a good spreadable paste. With the smoke, salt and lime juice this paste should keep well in the refrigerator.
By the way, if you like chilli then get this Red Harisssa Sauce if you see it.
Even at the prices we pay out here it was worth every cent. It is really really good!
(It is really good on toast with peanut butter).