Lamb kebabs were delicious.  The coriander-mint chutney was a bit too minty for me. I only made 4 for a 4pm appetizer and froze the rest of the meat.


I was a bit concerned that the 120g sugar and 1 TBSP honey would make the chicken Ruby overly sweet, but followed the recipe nonetheless. And yes, it was too sweet for me. I assume some sugar is needed to offset the acid from the tomatoes but this was over the top for me.
800g tomatoes is the most I've used in a dish too, but they cook right down just fine.
Also uses more oil than I normally add. I siphoned it off before serving.


Overall, though, a good day.

Robbo

We get Labor Day off today so I took the whole week as a vacation and am cooking Indian dishes from the Dishoom book every day this week. (Except Wednesday when the missis has dinner with daughters and I revert to BIR vindaloo).
This is how the week looks.


Sheekh kebabs are already sat in the fridge for a little afternoon aperitif.
Ditto the coriander-mint chutney.
Chicken marinaded overnight, ready for grilling and my bash at Chicken Ruby.

To say I'm excited is a woeful understatement.

Robbo

I once accidentally picked up a pack of maple flavored bacon and cooked without realizing. Absolutely horrible.  Americans....😂

Robbo

Yes that lamb dish is definitely on my short list. Along with my very favorite lunch, pau Bhaji.

I have a number of unethically obtained downloaded books but Dishoom was worth the $19 for me. A (legitimate) steal.

Robbo

This week I made this dish and it was wonderful.  The aroma when I broke the seal after baking was so good.  Definitely worth the effort.  This Dishoom book is full of beautiful looking recipes and I plan to work steadily through as many as I can.


Robbo

Hey Mick
This is also my go-to base and I couldn't be happier with the results it brings. The ingredient list in the vindaloo is so sparse I thought it couldn't work, but boy was I wrong. I had planned a curry mid-week but we had a couple of days where it reached 100 F (with the humidity it was 'real feel of 111 F) and I do all my curry outdoors so skipped it.
Maybe tomorrow....

Robbo

Although it looks mighty delicious I'm afraid the beetroot is a no-go for me, as is the pineapple. My missis would probably go for it though.  My burger experience completely changed when she showed me the mirepoix technique. But no burger should be well done for me. Medium all day long.
An excellent post by that lady, and yes, great pics too.

Robbo

Phil if you don't use chilli sauce because of the vinegar content you're using the wrong chilli sauce / hot sauce. I too hate vinegary things like ketchup and mayo and those overly tart chilli sauces but there are many, many hot sauces out there.  The missis got me a subscription for a couple of years where I got 4 hot sauces delivered once a quarter. Never looked back.
I must have at least 10 different hot sauces in the fridge at any one time and I know they'd be great on a kebab type thing.

A doner without chilli sauce is as unthinkable as a doner without beer and having to walk home, for me.

Robbo

There was an entire section of the spice aisle dedicated to hing at the supermarket this week. Must've been 10 shelves of the stuff, from the yellow powdered version, right up to 'concentrated'.  I'm a bit scared to get it 😂

Robbo