At long last it’s here.
You’ve been asking for it… I promised it and finally it’s here!
You can now buy fantastic ‘Ome Made products at The ‘Ome Made… Online Store!
Online orders can be made, paid through the PayPal gateway and delivered to your door by ACP courier or Royal Mail. If your local you can even opt to pick your goods up and pay no delivery fee!
There has been some changes to this website too. You may have noticed that the layout has changed and some photos disappeared! Well the photos are slowly been put back and some nifty new features are going to be making an appearance such as new and improved recipe posts.
So please go and have a gander at the store and remember to like and share on Facebook and Twitter and spread the word!
Keep an eye out for some promotional codes too for some special discounts!
Chicken Tandoori seems to be quite popular in our house at the moment. It makes a nice Sunday roast!
We use a whole chicken… well actually three!
The leftovers of course go into the Kids school pack-up and they make a rather nice curry (Chicken Tikka Massala Madras hot is a favourite!)
Of course you don’t have to do three chickens, you don’t even have to do a whole chicken! Chicken joints work just as well and of course you can even do Tikka with just the breast meat.
I do recommend that you try doing a whole chicken though, it needs a little longer cooking than if you do joints but the flavour is great and the marinade keeps the meat nice and moist. And of course as a center piece on the table it looks amazing.
I’m not going to give a full on recipe because my way is rather long winded and… top secret. I will suggest some ingredients that you can add to make it a little special though.
The easiest way of doing this of course is to buy a jar of Tandoori paste and add yoghurt and lemon juice to make your marinade.
My method is this (For three chickens)
1 tablespoon mild curry massala (’Ome Made in our case)
1 tablespoon paprika
1 tablespoon Kashmiri chilli powder
1 level tablespoon dried mint
Big chunk of ginger (3’’ by 1’’)
Lots of garlic, roughly 9 cloves
Couple of green chillies
Big handful of fresh coriander
2 tablespoons lemon juice
3 tablespoons of natural yoghurt
Fry your spices (not the chilli) gently in a quite a bit of oil to make a paste.
Blitz or finely chop your ginger, garlic, green chillies and coriander.
Mix all the marinade ingredients (apart from the Kashmiri Chilli) together.
Now you need to skin your chicken, this bit always grosses out the Kids! You could leave the skin on but the marinade tends to slide off and the skin doesn’t go crispy so it’s not particularly nice.
Once you’ve skinned your chicken score it (SEVERRN! Sorry!)
Now rub the Kashmiri chilli powder into the chicken, if you have some gloves to wear, I would. The other option is a freezer bag!
Slap on the rest of the marinade and give your bird a good massage (That’s the chicken!)
The chicken can now be left to marinate for up to 24 hours or for as long as you have (I’ve given it 30 minutes before and it’s still been lovely).
To cook preheat an oven to 225ºC (200ºC if using fan assisted).
Put the chicken in the oven for 20 minutes and then turn down the temperature to moderate about 170ºC. The chicken then needs to be in for 1 – 1 1/2 hours or if your doing three about two hours. Test the chicken is done by testing with your usual method. The joints should be nice and flexible and easily pull away from the bird.
Let the Chicken rest for 20 minutes or so and then pull apart or carve to serve.
We like to serve ours with some Tomato, Onion and Mint salad, Pilau rice, Naan bread and lashings of Tandoori Yoghurt Raita.
Proper finger lickin’ fun.
I can’t wait for the weather to turn drier and warmer so I can do Whole Tandoori Chicken in the smoker and BBQ…
you may have noticed that there are a few references to slow cooked smoked meats on the Blog. You wouldn’t be wrong.
I recently acquired a big American style smoker/BBQ and it’s been getting a fair bit of use.
I love proper American food, I’m not talking McD****ds or K*C here but big hunks of meat coated in secret dry rubs and cooked slowly for hours on end. Pulled Pork, sticky ribs, slow cooked brisket even a humble chicken simply seasoned and cooked in the smoker for three hours is transformed into something remarkable.
And then served with sour cream, chilli sauce, bbq sauce with a multitude of different “slaws” to go with it, quality.
I even like a simple beef burger, ‘Ome made of course! Given the right treatment, a nice cheese or two to top, gherkin, onion, tomato and some nice crisp iceberg and some lovely, mustardy mayonnaise (which has to dribble down your chin!) and of course a good squirt of ketchup. Burgers can, and should, be good and a real treat to eat.
Anybody remember a certain burger I created?
So yes there maybe some recipes for smoked meats or BBQ food on the Blog, that doesn’t mean that a conventional oven can’t be used. However I can recommend getting a smoker, it is such an enjoyable and slightly addictive way of cooking!
Here’s a recipe for a basic chilli sauce which can be used as a condiment, marinade or flavouring for a sauce. It’s not exactly the same as my own ‘Ome-made chilli sauce as that is a closely guarded secret!
You can use this as a guide and please experiment with the type of chillies you use to get your own custom Home-made Chilli sauce.
I use a combination of fresh chillies and dried. Using dried allows you to get some wonderful flavours into the sauce for instance using chipotles gives a lovely smoky background. If you like it hot make sure you get some fruity Bhut Joloikas in there, just be careful when preparing and either wear gloves or wash your hands thoroughly afterwards.
There are plenty of online retailers now that sell exotic dried chillies. You could try www.spicesofindia.co.uk who have a vast, reasonably priced selection.
I tend to bottle my ‘Ome-made chilli sauce in 250ml screw top cordial bottles or 500ml crown capped beer bottles, if you do the latter just make sure it’s clearly labelled to avoid any nasty shocks!
Please experiment and have fun with this recipe. Whatever chillies you use you will end up with something that is not only unique to you but also a far superior product than shop bought chilli sauce.
Not Quite ‘Ome-made Chilli Sauce
18 dried chillies sliced ( Try 8 cayenne as a base and then another mixed 10 from, for example, Amarillo, Chipotle, Passila, Ancho, Bhut Jolokia or you could just use all one type such as cayenne)
12 medium sized fresh red chillies sliced (even better if they’re ‘Ome grown!)
250ml/9fl oz vinegar (I tend to use cider vinegar but it’s your choice)
250ml/9fl oz water
225g/8oz sugar (soft brown works well but any will work. If you like it sweeter add a bit more)
5 medium garlic cloves sliced (or more or less depending on your taste)
1 inch piece of fresh ginger peeled and sliced (can be omitted if preferred)
2 teaspoon salt
6 medium tomatoes chopped or 1 400g/14 oz tin of tomatoes
Put everything in a thick bottomed saucepan, bring to the simmer and cook for around 45 minutes (be warned if you have some Bhut Jolokia in there the fumes can be quite pungent)
When cooked allow to cool slightly and then blitz with a hand blender or put in a liquidizer or food processor. Put in sterilised bottles or portion and freeze if you have no bottles.
Once bottled the sauce will keep indefinitely in a cool place. Once opened keep in a fridge and use within 3 weeks.
The sauce will make a really nice, simple chilli con carne. Just fry some onions, garlic, minced beef. Add a good dollop of tomato puree enough water to make a sauce and then your Home-Made Chilli Sauce to taste.