A delicious and easy tandoori recipe perfect for any occasion
Having delicious grilled meats is easily done right from your kitchen stovetop with this cast iron pan from Chasseur. You don’t have to stop grilling in Winter, even though it is cold outside! This grill perfectly fits over two standard range tops, creating a big surface area to fit lots of food on and get those perfect grill marks. The double-coated cast iron heats up fast and evenly, giving perfect results every time.
As well as regular usage at home, this pan is currently used in the bistro kitchen where I am working. It is so heavy duty and hard-wearing – burgers and steaks are cooked to perfection night after night. The grill is actually left on high heat over double burners for about 8 hours at a time and only gets better with each use. It creates beautiful marks which sear into the food.
The grill cleans easily with a quick scrub using a soft bristle brush or sponge. We recommend this Coconut Bristle Brush from White Magic or these handy cleaning cloths from EuroScrubby. Like any cast iron cookware, you want it to remain ‘seasoned’, so there is no need to use harsh abrasives or detergents. There is a very handy spout on one corner of the grill to easily pour off any oils that build up as you cook.
It's right at home in the commercial kitchen I work at too!
I think this grill looks so attractive in the kitchen, and I especially love being able to cook delicious barbecue-style meats from my kitchen year-round when it gets cold or rainy outside!
Tandoori Prawns with Coconut Flatbreads
Coconut Flatbreads
These flatbreads are so soft and have a lovely coconut taste. The dough is very easy to work with – not sticky at all. Homemade bread always feels extra special and these are fantastic made in minutes on a hot grill with dark char marks.
Serves: 8-16 flatbreads | Prep time: 20 minutes | Cook time: 15 minutes
Ingredients:
- 335g / 3 cups baker’s flour
- 175g / ¾ water
- 40g / 2 Tbsp coconut oil, melted
- 1 tsp salt
Instructions:
- Combine everything in a large mixing bowl and mix well. Start to knead with your hands and bring into a ball. Knead and pound with your hands until a smooth, elastic texture is obtained, about 10 mintues. Let the dough sit for 15 minutes covered.
- Heat a grill pan until smoking with a little coconut oil.
- While the pan is heating, divide the dough into 8 large or 16 smaller pieces then roll out as thinly as possible with a rolling pin.
- Place each flatbread onto the grill and leave for 2-3 minutes before flipping to the other side for the same time. Transfer to a plate and allow to cool for a few minutes.
For the Tandoori Prawns
Try this marinade on any other meats! The marinade is thick and creamy and has a spicy and aromatic flavour, so no extra sauce is needed.
Serves: 4 | Prep time: 15 minutes | Cook time: 6 minutes
Ingredients:
- 24 large raw green prawns (6 per person)
- 1 whole dried chilli
- 4 cloves garlic
- 1 thumb-sized piece of ginger
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp smoked paprika
- ½ tsp turmeric powder
- 1 green onion, finely chopped
- ½ cup greek yogurt
- juice of half a lemon
- 1 tsp salt
- lemon wedges.
- Chopped coriander to serve.
Instructions:
- Peel and de-vein the prawns and set aside.
- In a small saucepan, heat the coriander and cumin seeds for 5 minutes until smoking and slightly browned. Pound in a mortar and pestle and place into a large bowl.
- Grate the garlic and ginger and add to the bowl. Add the rest of the ingredients and mix well.
- Marinate the prawns for 20 minutes, then thread onto skewers.
- Heat a grill pan with a little oil until smoking, then add the prawn skewers. Add some lemon wedges to the pan also.
- Cook the skewers on each side for 2-3 minutes until pink. Transfer to a serving plate and sprinkle over the coriander. Serve with the charred lemon wedges.
