Tony's tandoori roasted chicken
(Serves 4-6)
6-8 chicken thighs on the bone, skin removed
2 large handfuls of chopped fresh coriander, to garnish
Juice of 1 lemon (optional)
For the first marinade
2 tbsp grated fresh root ginger
1 tbsp garlic puree
1 tbsp rapeseed oil or vegetable oil
For the second marinade
100g (4oz) natural yoghurt
1 tsp ground cardamom
½ tsp ground cinnamon
1 tsp garam masala
¼ tsp ground mace
50ml (2fl oz) double cream
½ tsp saffron strands, soaked in 1 tbsp warm milk (optional)
Salt
With a sharp knife or fork, pierce the flesh of the chicken thighs in a few places to help the marinade get into the meat. Mix together the ingredients for the first marinade and rub well into the chicken. Cover and leave to marinate in the fridge for 4-6 hours (but if you are short of time you can proceed with the next step straight away).
In a large bowl, mix together all the ingredients for the second marinade and rub well into the chicken. Cover and leave to marinate in the fridge overnight (or you can proceed with the next step straight away).
Preheat the oven to 180°C/350°F/gas 4. Put the chicken in a casserole dish and cover with a lid. Cook in the oven for 45 minutes, basting twice with the juices during cooking. Uncover the casserole dish and cook for a further 15 minutes, or until the chicken is tender.
Remove the dish from the oven, season to taste and stir in the coriander, then cover and rest the chicken for 5 minutes. Squeeze over the lemon juice, if using, and serve hot, with a red onion salad and some mint chutney.
Tony's cauliflower and chilli cheese
(Serves 4-6 as a side dish)
1 litre (1¾ pints) milk
2 bay leaves
1 garlic clove, lightly crushed
2 cloves
3cm (1¼in) piece cinnamon stick
1 cauliflower (about 800g/1lb 14oz), cut into florets, leaves and stalks reserved
For the sauce
60g (2½oz) butter
60g (2½oz) plain flour
100ml (3½fl oz) double cream
120g (4½oz) mature cheddar, grated
Salt and freshly ground black pepper
For the spiced topping
50g (2oz) white breadcrumbs
50g (2oz) mature cheddar, grated
30g (1¼oz) Parmesan, finely grated
25g (1oz) cornflakes
2 mild fresh green chillies, seeds removed if liked, finely chopped
1 tbsp finely chopped fresh coriander
1 tbsp finely chopped fresh mint
Preheat the oven to 200°C/400°F/gas 6. Pour the milk into a large saucepan, add the bay leaves, garlic, cloves and cinnamon stick, and bring to the boil. Add the cauliflower florets, leaves and stalks, and simmer for 8-10 minutes until tender but still holding together.
Gently lift out the cooked cauliflower with a slotted spoon, removing the bay leaves and cinnamon stick, and set in a colander to drain. Strain the hot milk through a sieve into a jug and reserve.
To make the sauce, melt the butter in a medium-size pan over a low heat, then stir in the flour. Stir continuously over a low heat for 2-3 minutes, then gradually add the reserved hot milk, stirring with a whisk so that the sauce is smooth. Bring to a simmer, reduce the heat to very low, then simmer for 5-10 minutes until the flour is cooked out, whisking occasionally.
Add the cream and heat the mixture through, then remove from the heat, stir in the Cheddar and whisk until all the cheese has melted. Season generously with salt and pepper. Gently stir the cauliflower into the cheese sauce so that all is well covered, and transfer to an ovenproof dish measuring about 30 x 20cm (12 x 8in).
Mix all of the spice topping ingredients together and sprinkle on top of the dish. Bake in the oven for about 20 minutes until golden and bubbling. If you like an extra-crispy topping, flash the dish under a preheated grill for a few minutes before serving.
Dad's beef kebabs
(Serves 4)
500g (1lb 2oz) minced beef
1 heaped tbsp finely chopped fresh coriander, including stalks
1 heaped tbsp finely chopped fresh mint leaves
2.5cm fresh root ginger, grated
2 garlic cloves, grated
2 fresh green chillies, chopped
1 tsp lime juice
1 tsp garam masala
1 tsp ground cumin
1 heaped tsp ground coriander
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp sunflower oil, rapeseed oil or water, for shaping
Salt
8 skewers, soaked in water for 10 minutes if wooden
Place all of the ingredients, except the oil or water for shaping, in a large bowl, and mix by hand really thoroughly, ensuring all are combined. To check theseasoning, fry a small amount ofthe mixture until cooked through, taste and adjust ifneeded.
Cover the uncooked mince mixture and refrigerate for 6-8 hours. Meanwhile, ensure the skewers fit inside your griddle pan; square skewers are best, thin round ones may not hold the weight of the mince.
Take a ball of mince mixture about 5cm (2in) in diameter in one hand and a skewer in the other. Make the meatball as smooth as possible by tossing it like a ball in your hand. Positioning the ball at roughly the middle of the skewer, press around it so that the mince covers all around that part of the skewer.
Now apply a little oil or water to the palm that you have been using for the mince, and gently press the meat in the form of a sausage on the skewer. This takes a bit of practice, and you may find that the mince tends to fall off the skewer as you work. The trick is to form a ring between your forefinger and thumb, and use your other fingers to guide the mince; apply a gentle pressure, and push the mince upwards so that the sausage thins itself out over the skewer. Ideally, the size of the sausage should be around 2.5cm (1in) or a bit less in diameter.
Heat a griddle pan while you continue to form the mince into sausages on the skewers, until you have 8 skewers. Cook in the hot griddle pan for approximately 8-10 minutes, rotating the kebabs as they cook. Take care not to overcook them as this makes them dry and chewy. They should ideally feel spongy but still nice and moist. Serve with fresh green chutney and an onion-based salad, and perhaps rolled into a chapati or a flour tortilla to make a wrap.
