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RE: need help with a spice called Tanduri (Follow-Up #2)

posted by: daisyduckworth on 12.26.2007 at 07:06 pm in Cooking Forum

I agree it's probably a spice blend for making Tandoori dishes, and will contain cumin, chilli, and coriander at the very least. Possibly garlic, lemon, onion, turmeric (for the colour) and ginger added as well. The meat is supposed to come out a red colour, so often a red food dye is added.

Tandoori is traditionally made on a special charcoal stove called a Tandor, but the modern version is much easier.

Here's a really simple recipe for which you could use your Tanduri. Use the tanduri instead of the cumin/coriander and curry powder.

Minted Tandoori Lamb
1 cup plain yoghurt
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
2 tablespoons mild curry powder
4 lamb chump chops, each cut into 3 pieces
1 tablespoon chopped mint

Combine yoghurt, cumin, coriander and curry powder, mix well. Toss pieces of lamb in yoghurt mixture, coat evenly. Place lamb on a rack which is standing inside a baking dish. Bake at 180C for 45 minutes, turning lamb every 15 minutes. Sprinkle mint over lamb and serve immediately.

Ditto for this recipe:

Chicken Tandoori
500ml yoghurt
1/4 cup lime or lemon juice
2 cloves garlic, finely chopped
2 teaspoons salt
1/4 teaspoon turmeric
1/2 teaspoon coriander
1 teaspoon cumin
1 1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper (optional)
3 whole chicken breasts, split
1 onion, finely chopped
1 green capsicum, finely chopped

Combine, coriander, lime juice, cumin, garlic, ginger, salt, cayenne, turmeric. Stir to mix. Add chicken pieces and toss to coat. Cover with capsicum and onions. Cover, chill overnight (or longer). Grill (broil) until done, basting with marinade throughout cooking.

I'd love to know what other spices were included in this wonderful gift!

NOTES:

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clipped on: 12.27.2007 at 10:20 am    last updated on: 12.27.2007 at 10:20 am

RE: special lunch because the forum-- (Follow-Up #19)

posted by: lakeguy35 on 08.26.2006 at 05:21 pm in Cooking Forum

Here ya go Ann.

Posted by: Cindy_Mac (My Page) on Tue, Jul 15, 03 at 22:17

GREEN BEAN, PECAN, AND FETA SALAD

2 pounds fresh green beans, trimmed
1 small purple onion, thinly sliced
2-3 ounces crumbled feta cheese
1 cup coarsely chopped pecans or walnuts, toasted
6 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
coarse salt and fresh ground pepper to taste

CUT green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 5-8 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry.
TOSS together green beans, onion, cheese, and pecans in a large bowl. Cover and chill 1 hour.
WHISK together olive oil and next 5 ingredients; cover and chill 1 hour.
POUR vinaigrette over green bean mixture, and chill 1 hour; toss just before serving.
~adapted from Southern Living magazine
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NOTES:

Salad to try
clipped on: 08.26.2006 at 05:23 pm    last updated on: 08.26.2006 at 05:24 pm

OMG - Marilyn's Fish Cakes - Incredible ! (pic)

posted by: canarybird on 05.08.2006 at 06:56 pm in Cooking Forum

We still can't believe how good they are - there is still one left in the fridge and I guess we'll have to halve it or toss a coin. I bought fresh salmon today and decided to make Marilyn's recipe for mixing raw salmon, rather than tinned or leftover, into delicious, moist cakes. They're out of this world ! Wolf kept saying "wunderbar" and I kept saying "Mmmmm". These are no ordinary salmon cakes and I can't say enough how much better they are than the ones I've always made. I'll post some small pics of my steps in making them and then the recipe.
We don't get Panko here so I crushed some saltine-like crackers for the outer coating.

Free Image Hosting at www.picturetrail.com I used small grains of almond to replace part of the breadcrumbs.

Free Image Hosting at www.picturetrail.com Here is the diced raw salmon.

Free Image Hosting at www.picturetrail.com Here is the final mixture with one pattie scooped out.

Free Image Hosting at www.picturetrail.com The first pattie is formed before cooking.

The Final Dish, served with steamed vegetables.

Thanks Marilyn - I've now learned how to make the best salmon cakes ever......and have already passed on the recipe to my sister, brother and two daughters LOL.
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* Posted by: danain (My Page) on Wed, Apr 12, 06 at 13:06

Jessie, mine is Paul's favorite way to eat salmon. I do them only with fresh salmon, that is the key.

Fresh Salmon Cakes

2 cloves garlic; minced
2 tablespoons minced onion
2 dashes Tabasco (or 1 teaspoon Old Bay)
1 egg yolk (or egg white)
2 tablespoons chopped parsley
2 tablespoons real mayonnaise
1/2 teaspoon kosher salt (less if table salt)
fresh ground pepper to taste
2/3 cup coarse white bread crumbs
1 pound fresh salmon
1/2 cup Panko (Japanese bread crumbs)
2 or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties.

Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.

Marilyn

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SharonCb

NOTES:

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clipped on: 06.07.2006 at 08:01 pm    last updated on: 06.07.2006 at 08:04 pm