I’ve often had to entertain large groups of friends and family who don’t want me spending time in the kitchen when they are around. And yet they expect, yes I do spoil the ones I love, a three or four course meal.
The first time I was asked to stay out of the kitchen, I freaked! My meats and accompaniments were not done, the dessert was in the oven, the drinks were flowing but the starters were still being assembled. Disaster. There I was scooping out pies and spooning out fillings into little tartlets even as I guzzled my own ice filled glass of the poison of the day! Though the evening, or rather early morning, ended up with everyone being fabulously drunk on food and spirits, I ticked myself off mentally. No more last-minute cooking for this group of friends.
This is one of my favourite sauces. Add it to a grilled chicken salad, fry onions in it for a sandwich or top it on chips or stuffed tacos…it lends flavour to any entrée.
If you are looking to jazz up this sauce a wee bit more, feel free to add some whisky or rum to it, giving yourself enough time to burn the alcohol off during the cooking process.
If you use dark brown sugar, you will get a darker shade of sauce.
If you use whole grain mustard, the sauce will be denser, but you can use English Mustard too. The best way to make a sauce is to keep tasting it, and making your notes as you add ingredients. Once you find the right proportions to tickle your taste buds, your recipe and variations with help you achieve the same product, time after time.
Burgers have to be sloppy. There’s no other way to devour this gigantic piece of absolute delight. But that’s not where the expectations end! Every teeny-weeny morsel has to burst with a unique marriage of flavours that comes from its spicy, sour, tangy, meaty, creamy and fresh ingredients.
When I started creating these burgers, I knew little about flavours and textures and it was all about slamming a seasoned meat patty between 2 slices of a toasted bun. With French fries, tomato ketchup and mustard for an accompaniment, the meal was basic but filling and left me satiated.
However over time, I started to experiment with flavours and textures. Minced pork was added to minced beef, minced beef was mixed with minced chicken, pork and chicken were minced together with garlic and believe me each one of these different combinations, ticked different taste boxes.
So, how does one start making a tandoori dish without a tandoor?
Leave that for the oven to figure out.
All you need to care about is–buy the best (read freshest) fish available, gut it, clean it, slash it and marinate it in this five-minute marinade.
The coolest thing about it, is the longer it is marinated the more robust and enhanced are the flavours. Which makes it perfect entree for a party. The crispy skin, golden glow tandoori fish is quite a “pick-me-up” on any dinner table. What’s more you can garnish the plate with some onions that have been left soaking in vinegar, sugar and salt till they have achieved a pinkish tone; and freshly chopped tomato and cucumber to create an absolute down to earth, homely and eye-catching platter.