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.



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

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