Home Tandoor Oven - a luxury but looks great

[obbie]

who will end up with one in the shopping thread...

[Wonder]

Well delivery was yesterday and we did the firing of the pot, this was just lighting a small fire with charcoal in the bottom and letting it burn slowly for 6 hours, we lit it early afternoon and then just eft it going while we were out. Around lunch time today we fired it back up and cooked some chicken cutlets on the grill which I had marinated in Greek seasoning, they are for souvlaki tomorrow but they came up beautifully and just like at the charcoal chicken shop. We then cooked chicken for butter chicken and finally some naan. We have a long way to go but are extremely happy with it and there is endless possibilities of how we'll be able to use it. Here are a few photos.

[Aussie Brenda]

Looks like lots of fun and experimenting will be going on at your place..

[Jamberie]

Oh wow Wonder! I think you've started something
Does the naan just magically stick to the sides? Or is there a trick?

[Kimmyh]

Wow wonder that looks like fun.

[cookie1]

That all looks amazing. The naan has me sold.

[Mama Fergie]

Me too Cookie...... Awesome and a must buy!!! Thanks Wonder, DH may not agree but he will love it when he sees what it can do. 

[CreamPuff63]

Love it! You have a lot of good tastes and times ahead. One if the most interesting things about a flame is learning to control heat without a dial.

[Cornish Cream]

It certainly looks a very good buy seeing all that yummy food Wonder.

[Emme]

The food looks delicious Wonder, love it. 


Marie

[Deniser]

Making my mouth water - love it.  I am sure there are lots of taste experiences ahead for you.

[Wonder]

We have lots of experimenting to do and are both very excited. The Tandoor this morning was still quite warm - probably about 100 - 150 degrees so we are thinking with a bit of planning ahead it would be great to have a slow cooked roast left cooking overnight after the high heat needed for things like Tandoori meats and Naan, we are thinking a slow cooked shoulder of greek lamb would be fantastic.

The naan does magically stick (99% of thetime) and unfortunately  doesn't always magically unstick, but it's all a learning curve and we will get better over time. There's also going to be a lot of trial and error with the making of the dough. I used two recipes I tried online which were very similar but slightly different quantities of ingredients and we found one much better than the other. The dough needs to be very sticky which we then found hard to work with and we lost a few to the fire or the wall or both. I'm trialling simple doughs that don't use yeast or eggs because I'm sure that's what our local restaurant uses and we also didn't slather them with butter or ghee which I think meant they were a little crispier than at the shop but we were very happy for a first try. DH is quite excited about the purchase and is very happy with the quality of the unit which is great, the customer service was also great and the couple we dealt with are very passionate about the product and only too happy to help and let us know they would be available on mobile all weekend if we had any troubles. All up so far I'm very happy to recommend. 

[Yvette]

Wow Wonder the food looks amazing, if only I had a spare $800, let us know what else you cook 

[Halex]

Looks fantastic

Your dogs happy too

[Yvette]

Maybe I should ask for a bonus