Tandoori Roast Beef Recipes

TANDOORI ROAST GUINEA FOWL

Steps:

• First, make the marinade. Combine all the ingredients with 1 tsp salt and a generous amount of freshly ground black pepper. Sit the guinea fowl in a large bowl or container and rub the marinade all over, including under the skin of the breast. Transfer to the fridge to marinate for at least 1 hr, or for up to 24 hrs.
• Heat the oven to 220C/200C fan/ gas 7. Put the marinated guinea fowl in a small roasting tin and pour over any leftover marinade. Pour a small glass of water into the tin around the guinea fowl and roast for 50 mins-1 hr until cooked through and lightly charred. Carefully lift the guinea fowl onto a board, draining any cooking juices from the cavity into the tin, and leave to rest for about 10 mins while you make the sauce.
• Add a splash of water to the roasting tin. If the tin is flameproof, set it over a medium heat and bring to a simmer. If the tin is not flameproof, scrape everything into a saucepan and bring to a simmer. Add the cream and bring to the boil. Season to taste, adding a squeeze more lemon juice if needed. Pour the sauce into a serving dish, or pass through a sieve into a dish if you prefer a smoother sauce. Carve the guinea fowl and serve with the sauce, some flatbreads and raita, if you like.

TANDOORI ROAST BEEF

Steps:

• Combine yogurt, garlic, onion, ginger, lemon juice, curry powder, chili powder and salt in large sealable freezer bag. Pierce roast all over with fork. Place in bag with marinade; seal bag, squeezing gently to massage marinade into beef. Refrigerate for 12 to 24 hours. Discard marinade. Place drip pan containing ½ inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C). To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. To Cook without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn off burner under just the roast. Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 145°F (63°C) for medium-rare, about 1-½ hours. Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices across the grain. Serve with Cumin-Scented Dressing.

TANDOORI ROASTED ROOT VEGETABLE STEW

Steps:

• Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
• Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
• Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
• Garnish with mint.

TANDOORI TROUT

Steps:

• Coat the trout in the curry paste. Put the potatoes in a large pan of cold salted water, bring to the boil and cook for 15-20 mins until tender but still retaining their shape. Drain and leave to steam-dry.
• Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.
• Meanwhile, heat the oil in a large frying pan and add the garlic and spices. Cook for a few mins until fragrant, then tip in the potatoes. Fry for 3 mins until crisp at the edges, then throw in the frozen peas. Cook for 2-3 mins more until warmed through. Season well and serve with the trout, coriander sprinkled over, and yogurt and chutney on the side.