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Tandoori khumb

Tandoori khumb

Tandoori khumb

PT1H

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1
To prepare the pickled onions, pour the vinegar into a clean glass jar and add the onions and beetroot. Seal, then leave in a cool place to pickle for a minimum of 10 days
  • 235ml of white vinegar
  • 4 silver-skin baby onions, peeled
  • 1 small beetroot, peeled and diced
2
To prepare the mushrooms, wash all of the mushrooms and leave to drain thoroughly. Blanch the Portobello and shiitake mushrooms in boiling water, then drain and leave to cool
  • 3 portobello mushrooms, stalks removed and mushroom quartered
  • 10 shiitake mushrooms, stalks removed and mushroom halved
  • 10 oyster mushrooms
3
For the shitake mushrooms, put all the ingredients for the marinade except the mushrooms into a blender and blitz until smooth, then set aside
  • 1/2 bunch of fresh coriander, washed
  • 1/4 bunch of mint, washed
  • 2 2/3 handfuls of baby spinach, washed
  • 1 green chilli
  • 1/2 lime, juiced
  • 2 tsp vegetable oil
  • 1 tsp ground cumin
  • salt
4
Do the same for the Portobello and oyster mushroom marinades as well, then add the mushrooms to their blended marinades in three seperate bowls and stir. Leave to marinate for at least 30 minutes
  • 1 tbsp of cream cheese
  • 1 tbsp of Greek yoghurt
  • 1 tbsp of double cream
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground mace
  • salt
  • 2 tbsp of Greek yoghurt
  • 2 tsp vegetable oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • 1/4 tbsp of fresh ginger
  • 1/4 tbsp of garlic paste
  • 1/2 tsp garam masala
5
Thread the mushrooms onto thin iron skewers and grill in the tandoor for 2 minutes or until gently browned. Alternatively, place the mushrooms on a wire rack with a tray beneath and grill for 2-3 minutes or until lightly browned
6
Thread the mushrooms onto thin iron skewers and grill in the tandoor for 2 minutes or until gently browned. Alternatively, place the mushrooms on a wire rack with a tray beneath and grill for 2-3 minutes or until lightly browned
7
Once the mushrooms are cooked, put 2-3 of each in bowls, drizzle with olive oil and sprinkle with slices of pickled onion and beetroot, quarters of baby plum tomatoes and sprigs of fresh coriander. Serve warm
  • 4 baby plum tomatoes
  • 2 2/3 handfuls of fresh coriander
  • 2 tbsp of olive oil

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Tandoori khumb

 
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