Home Tandoor Oven - a luxury but looks great

[Halex]

I know the facebook page must sells itself, the food looks amazing

Dh doesnt know how much it is, but he was exactly the same with therme, just buy it

I have 2 concerns,
1. Will I use it enough &
2. Is it a lot of work.

[Halex]

Wonder, looking at the SS2, did younbuy the skewer stoppers & the pizza kit?
How many rods do you need?

 

[Wonder]

We bought the skewer stoppers after Ramon showed us one when he delivered the tandoor, to be honest so far we have found them a little fiddly to clean so on Sunday just used potatoes on the bottom of each skewer to stop the meat sliding off. I think once we have a bit more of a system going we will probably go back to the stoppers. We purchased the pizza kit as we were very unhappy with the wood pizza oven we had and put it on ebay and we all love the pizzas from the tandoor. We have just got the rods that came with the SS2, I can't remember exactly how many but so far have found them to be enough. On Sunday we cooked 2kgs of thigh fillets and 10 mushrooms and used 4 of the big size and 1 smaller one for the mushrooms. DH and DS are still going on about how good the naan was this morning.

I had exactly the same concerns as you and while we find it does take a bit of time, we are still learning and have got much quicker. Pizza's now take very little time while the Indian banquet on Sunday took me longer than it needed to. All that said I really enoy the process and DH and I are having a great time learning about it.

[Halex]

Thanks Wonder.

Getting the SS2 without the table, the stoppers, the pizza kit & the recipe book

Will order today.

Long weekend here, but doubt that can get it to me by then.

Very very excited.

Will have to use it weekly to get used to it & also to get monies worth, plus our rotisserie

H

[Yvette]

Great Hally will look forward to hearing about your cooking adventures also 

[Wonder]

That's fantastic Hally. I really hope you enjoy it as much as we have. The owners were fantastic when we were buying and bought it out to us the next morning. I can't wait to hear how you go.

[Halex]

Spoke to the lady she was great.

Orderd & will be here next week

I told her that it was you that told me about the product & we both love to cook

I have the SS2 Deluxe, pizza attachment, stoppers & the tandor cookbook.

Very excited.

Will be buying charcoal & firelighters, ready to go

[Halex]

Have the butter chciken rub marinating over night.

Its going to,be good

[cookie1]

Hally that will be so very exciting. I am even excited for you.

[Halex]

Cookie, you are welome to come over when it arrives, we need to burn it for 4 hours before we cook.  Then you cn come & play

Bring some meat, we can play, it cooks heaps in one go, it will be fun you & dh can have an Indian feast to go

Then when you think its on the  way out, you then  beef or lamb in & it slow cooks it over night.

 

[Wonder]

Hally it sounds like you will have a fantastic time playing.

[Halex]

Yes, very excited.

My other  concern is I really dont want a fire. I am a little worried about leaving the oven after cooking & going to bed.

Wonder, have you made the non yeast naan? the lady sent me the recipe she says its fantastic.

Cookie, my plan a monday or thursday afternoon, come over about 2.30 we will get it going, you can watch it I will pick up cp & then we can cook. Lr is being picked up at 6 by dh. So I am sure we can cook some great things


 

[Halex]

Wonder, she also explained that the dough works much better if it is made the day before & rested in the fridge.

 

[Wonder]

Hally we tried their new recipe on Sunday and I only added the tiniest (1/8 tsp) amount of yeast. I had a long discussion with the chef and owner at our local Indian restaurant on Friday and they let me feel the texture of the naan dough and told me they also use no yeast and make the dough 24 hours ahead of time.   We made it on Saturday night and put in the fridge overnight and then took it back out in the morning and left on the bench all day. When we were cooking the chicken i then formed it into balls and placed them on an oiled tray and covered with glad wrap until we were ready to cook them. When we were ready I just flattened them well with my hands and put on the ghadi and tried to stretch them a little until they were quite thin. The recipe makes 8 but as it's your first try you might want to make double the recipe, we lost quite a few to the coals the first couple of times. This was by far the best naan we've ever made, and the texture of the dough was very similar to that at our local restaurant.

We have also been using the Tandorri Chicken #2 recipe and love it.

Sorry for the long post here but my work computer doesn't like this forum and I can't PM.

Recipe #1

You will need:
500g bakers or bread plain flour (not just standard plain flour)
0.5 teaspoon yeast
1 teaspoon spoon sugar
1 tablespoon salt
330 ml warm water
1 tablespoon vegetable oil
ghee or clarified butter (for basting)
fresh garlic (for basting)
nigella seeds (as a garnish - optional
nigella seeds (as a garnish - optional)

Method:

- Combine in a bowl water (reci  (recipe 2), salt, sugar, and yeast, and then whisk with a fork to combine.

- Add the liquid mixture to the flour and blend with hands for a few minutes until it combines (it may be sticky! - don't add extra flour).

- Add the oil and continue to mix for 10-15 minutes or so until the oil is absorbed into the dough and the dough becomes velvety in texture (it may still be quite sticky - and that is ok).

( - If you have a bread machine, simply add the water (or milk), salt, sugar, and yeast mixture to the mixing bowl, then the flour.  Mix on the dough setting for a few minutes and then add the oil once the ingredients have come together.  You sometimes need to prod the mixture with a wooden spoon to help it mix and come together. Allow the dough to mix in the machine for the full cycle (typically 1.5 hours))

- Allow the dough to stand covered for about 4 hours.  When it doubles in size, "punch" it down - this will happen a few times over 4 hours.  (if you use a bread machine, allow the dough to stand for about an extra 2.5 hours after the cycle has finished)

- Place the dough in the refrigerator overnight, and preferable for 18-24 hours.

- Make balls of dough that are about 80-100 g in size.  Dust them with flour to help stop the stickiness.

- Roll out the dough balls (using flour to stop it sticking).  If desired, sprinkle with a few nigella seeds.  Cook in the tandoor as you normally would (make sure your gaddi is damp - just run it under the tap).  If the dough is not sticking to the tandoor wall, simply wet your fingers and rub some water on the dough surface that is to hit the tandoor wall.

[Halex]

Thx Wonder, did you mix it in Thermie?

Too late for tonights butter chicen but next week once the oven arrives. I am so excited.

DH says , surely you have all cooking styles covered now, lol