Defrosted these last night. Straight in the oven with a squirt of lemon dressing. Awesome. No special recipe. Use your favourite tandoori recipe and add lightly roasted and then cracked Timut pepper to the marinade, to taste. I got mine from Sous Chef. Packs a punch like black pepper, but with an amazing grapefruit aroma. Goes with most things. Crunching into a whole one in curry is particularly rewarding.
(http://www.curry-recipes.co.uk/imagehost/pics/b1c86f3e8c8444b3013c9dd0b5fc061e.jpg)
I'll be back with a Manchester Shami (Abdul's) kebab and recipe idea that has finally got done, and the Pakistani kebab house Seekh kebab promised about a year ago.
Rob :)
Radical. Thanks bob, Long time since I thought of Timut pepper- seem to remember it was rather pricey per g.? Looks good thuogh "The crunch is in the taste" etc :)
I'm envious BB. I had to make do with tomatoes and bacon on fried bread tonight! That's really slumming it in comparison to your feast. :(
Paid
You spokesman for a generation you! :D