Beef stew & smoked gammon
INGREDIENTS
1kg beef stewing meet, trimmed and cut into inch cubes
0.5 kg beef mince
2 pcs chopped large onions
2 pcs large carrots , peeled and cut into rounds
100 g virgin olive oil
2.5kgs potatoes cut into cubes
1/2 t/spoon fresly ground pepper
2 teaspoons salt
2 pcs sliced red sweet pepper
2 pcs sliced large red tomatoes
0.5kg green conserved peas
2 t/spoons tumeric powder
1 t/spoon paprika powder
1/2 t/spoon tandoori masala
4 cloves chopped garlic
2-3kgs Free Range Smoked Gammon (on the bone) 1pcs
While the tandoor is warming up to cooking temperature, you can use a cauldron over the tandoor to cook the stew. The cauldron heats up in a few minutes. First, we pour virgin olive oil into the cauldron. When the oil is hot, add the sliced beef and cook until seared on all sides, 10 minutes, working in batches if necessary. It is important that the oil is hot. When beef is well cooked from all sides, add beef mince. Do not leave the meat in the cauldron without stirring. In the same pot, cook onion until it turns golden yellow. Then carrots until half soft, 5 minutes. Season with salt, pepper, tumeric powder, paprika powder and tandoori masala. In this stage the base of stew is ready.
Add potatoes and keep stirring the stew around 5 minutes. At this stage need to reduce the heat. Try to keep the flames below the tandoors neck.
Now we are ready to add everything left. Tomatoes, garlic, sweet paprika , peas. Mix everything well and add water until all stew is almost covered. Close the lid and leave like this on 20-25 minutes.
The whole process takes less than 1 hour.During this time, the tandora is heated to almost the required temperature. When the stew is ready, fill the tandoor with logs 1/3, do the last heating. When the inner walls turn white and the red coals turn black, place the smoked gammon on the shelf and place in a tandoor. Close the top lid, cup and bottom door. Gammon will be ready to serve in 1-1.5 hours. To make sure it is well cooked, make deep cuts every few inches to the bones so that the hot air from the heated walls cooks the meat well.
The gammon comes from the hind leg of the pig. The leg is then cured in the same way as bacon.
Some people are confused as to the difference between gammon and ham. Gammon is the raw leg which, even though it has been cured (brined in salty water, and optionally smoked as well), still has to be cooked to eat.
You can cook any other meat in tandoor. Beef steak, lamb leg, etc.
La Bombetta Pugliese
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Ingredients
12 fillets pork shoulder
12 slices pancetta
150g caciocavallo cheese, thinly sliced
Fresh parsley, finely chopped
Salt and pepper
1 garlic clove, crushed
Bombettas can be made using five ingredients (if you don’t count salt and pepper). So, first things first, make sure that you get the best quality pork neck fillets that you can find. Next, you’ll need Pancetta and caciocavallo, but if you can’t find these you can use thinly sliced bacon or semi-hard cheese.
The Bombettas can then be cooked using a hot grill or outdoor oven - Tandoor
Pound the meat using a meat mallet. Repeat for all fillets. Season with salt and pepper.
Lay out a fillet and place a slice of pancetta followed by several slices of cheese to cover. Sprinkle with parsley and a small pinch of garlic.
Starting from the shorter side of the fillet, roll it tightly onto itself making sure to keep the other ingredients enclosed within the meat. Pierce a couple of toothpicks into the centre and ends to keep the roll in place. Repeat for the rest.
At this point you can cook in pre-heated tandoor, at 200°C for around 20-25 minutes until browned. Serve the bombettas warm!
Naan Bread
Ingredients
1 kgs plain flour
0.5 litres milk
50 g butter
1 teaspoon salt
1 spoon sugar
5g yeast
sesame seeds
fresh soured cream 1 spoon
fermented milk drink 100 ml
Warm milk is mixed with yeast, salt and sugar. Add sifted flour and butter. Mix everything thoroughly until the dough is ready and leave to simmer for 1-1.5 hours. While the dough rises, ignite the tandoor. When the dough has risen, divide it into equal parts of 300 grams each. Forms a naan bread with a thin middle and rounded edges. Mix the fermented milk with sour cream separately. Cover the naan bread with the mix using a brush and sprinkle with sesame seeds on top. Ready for baking. On the part of the bread you put on the wall of the tandoor, sprinkle a little water and place it in the chosen place in the tandoor. Naan bread is ready in 15-20 minutes. Water can be used instead of milk. This will make the bread taste closer to the original.
Lamb Ribs with Potatoes
Ingredients
Lamb ribs 2kg
Potatoes 2 kg
Salt and black pepper to taste
Sunflower oil 1 liter
In Kazan (cauldron), oil is heated and potatoes are fried in it. Fry the lamb ribs in the same oil at maximum temperature. Potatoes and ribs should be fried in oil until they become golden brown. The cauldron is freed from oil. Lamb ribs are first placed in it, and then potatoes are placed on top of the ribs, at the same time sprinkling everything with spices. All this is covered with a metal bowl and stewed over low heat for about 40 minutes. Different spices can be added to both meat and potatoes according to your taste. Bon appetite!
Basma
Ingredients
Lamb ribs 2kg
Potatoes 1 kg
Turnip 1pcs
Carrots 1/3 kg
Onions 0,5 kg
Sweet pepper 2pcs
Tomatoes 0,5 kg
Head of Garlic 2pcs
Chilli pepper 2pcs
Cabbage1pcs
Fresh parsley and coriander
Caraway seeds, kardamon,
Salt and black pepper
We need beef or lamb to make basma. Bone-in meat is best for this type of dish, as it always has more flavor. We use lamb ribs. No need to add water, butter or oil to make this dish. When it's ready, you'll have a succulent dish with a delicious broth. Then we need a pot (kazan) with a volume of 8 liters. The basis of this cooking technique is the layering of ingredients. So we put the ingredients at the bottom of the pot, which
cooking takes more time. Arrange the meat, add the onion cut into rings. Then add carrots cut into 1 cm thick rings on top of the meat and add spices. It is important to sprinkle each layer with salt, pepper and cumin. After that, put two heads of garlic, turnips, potatoes and chili on top of the carrots. Sprinkle with spices. Cut the turnips into 2cm thick and 5x5cm slices. Cut the potatoes in half. Next, arrange peppers (cut into 4 equal pieces) and tomatoes (cut in half) on the potatoes and sprinkle with salt, pepper and cumin. Add chopped fresh parsley and coriander. Separate 4-5 leaves from the cabbage. Cut the cabbage into large pieces, arrange it as the last layer and cover with separated cabbage leaves. Put a lid on the pot and put it on fire for 1.5 hours. A tandoor or Duxe ceramic grill can be used as a fireplace for the pot. The fire should be medium high so that the vegetables and meat cook, but do not burn. Bon appetite!
Creamy milk chicken in Tandoor
Ingredients
Chicken drumsticks or thighs 2kg
Fresh garlic 1head
Single Cream 1,5L
Butter 200g
Fresh parsley
Caraway seeds
Salt and black pepper
Use the 4in1 set to cook chicken drumsticks or thighs. Use only salt as a seasoning. Heat the tandoor until the inner walls turn white. Place the prepared chicken in the tandoor, close the lid and bottom door for 30 minutes. After 30 minutes, you can safely take the chicken out of the Tandoor. Place the chicken in the cauldron, having previously melted 200 grams of butter in it. Add ground black pepper, crushed caraway seeds and chopped garlic. Pour the single cream over the chicken, close the lid and simmer for 30 minutes on a tandoor over low heat. Sprinkle with fresh parsley before serving. Bon appetite!
Samsa
Ingredients
Dough
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2 cups flour
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1 cup warm water
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1/2 tsp salt
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1/2 cup melted butter
Filling
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1 lb fatty lamb, minced
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3 medium onions, finely chopped
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1 tsp salt
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1 tsp freshly ground black pepper
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1 tsp cumin
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1 egg yolk, beaten
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black sesame seeds, optional
DOUGH
Sift the flour through the sieve into a mixing bowl. Add salt to a cup of warm water and mix until dissolved.
Combine the water with flour and kneed the dough to form a dough ball. It takes 10 minutes to mix it well.
Cover the dough ball and leave to rest for 30 min. Once rested, sprinkle the working surface with a little flour and roll the dough into a thin rectangular sheet approximately 2-3mm or 1/8 inch thick. Cover the sheet with melted butter. Starting on one edge, roll the dough tightly. Cut the roll into 16-18 equal pieces. Press each piece with palm of your hand to make them flat.
Stack dough pieces with parchment paper between them in an airtight container, and place in the fridge to chill for at least 3 hours or overnight.
FILLING
Combine all the ingredients and mix well. Leave to rest for at least 30 minutes.
ASSEMBLY
Take the dough patties out of the fridge and roll each patty out into a thin circle sheet using a rolling pin. Roll on one side only and do not flip the dough. Divide the filling between each circle evenly. Bring two opposite sides together making a triangle. Pinch the corners. Then bring the bottom part and pinch together again. Cover with beaten egg yolk and sprinkle with sesame seeds, if using. Ready for baking. On the part of the patty you put on the wall of the tandoor, sprinkle a little water and place it in the chosen place in the tandoor. Samsa is ready in 25-30 minutes. Bake until golden.
Pita Bread
Ingredients
Flour 700g
Water 520g
Yeast 5-7g
Salt 10-12g
Butter 100g
Activate the yeast by mixing it with warm water. When the yeast mixture foams, add it to the bowl and mix it with the flour and salt. Knead the dough by hand, until it’s soft and slightly sticky, 7 to 10 minutes.
Once you’ve kneaded the dough, let it rise. Transfer it to an bowl and cover it with a plastic wrap and kitchen towel. Set it aside for about 2-3 hours. Every 30 to 40 minutes folds the dough (envelope).
Ready for baking. Split the dough into 4 equal parts. On the part of the pita bread you put on the wall of the tandoor, sprinkle a little water and place it in the chosen place in the tandoor. Pita Bread is ready in 15-20 minutes. Bon appetite!
Lamb Racks
Ingredients
Lamb Racks 2pcs
Mustard 100g
salt
black pepper
fresh thyme
Season the lamb. Give the meat a good sprinkle of salt and black pepper on both sides. Marinate. Cover the lamb rack with the mustard on both sides and let it rest at room temperature for 1 hour. You can also marinate the lamb overnight in the fridge. It's time to heat up the clay tandoor oven. It will take up to 1 hour. When the tandoor oven is ready to cook, cover the racks of lamb with foil and place them in the tandoor. Close the top lid and the bottom vent door and leave it in the tandoor for 1 hour. After an hour, the lamb is soft, juicy and easily bounces off the bone. Don't forget to add fresh thyme under the foil. Indescribably excellent taste with a simple recipe. Bon appetite!
Beef burgers and buns
from your ceramic grill Duxe
Ingredients
beef mince 3lbs
onion 2 large
garlic 3 cloves
black pepper 25g
salt 25g
chmeli suneli 15g
chilli powder 15g
egg yolks 3pcs
fresh parsley
For buns:
plain flour 1kg
warm water 700g
salt 20g
sugar 40g
yeast 15g
The weight of each burger is 200g. The weight of each bun is 170-190g. You can make 8 burgers from the indicated quantities. Bon appetite!
Hot smoked mackerel in Tandoor
Ingredients
Prepare 2 litres of water for the marinade
Salt - 2 tablespoons
Sugar - 6 tablespoons
Mustard powder - 2 tablespoons
Whole black pepper - 1 tablespoon
Bay leaves - 8 pcs
Cloves - 6 pcs
Add all the ingredients to water, boil. Boil for about 15 minutes. Cool completely after boiling. Put the cleaned mackerel in the marinade and keep it there for at least 24 hours. Remove from the marinade and tie with natural jute twine, drain the excess liquid until the skin of the fish becomes dry (12-24 hours).
Light the tandoor and heat it until the inner walls turn white. Adjust the temperature of the tandoor to 85 degrees. Close the bottom vent. Put 150-200g of dry hardwood chips in the tandoor. Hang the prepared mackerel for hot smoking and close the upper lid of the tandoor. After the first 10 minutes, release the accumulated smoke and immediately close the top lid again. It is important that the temperature of the tandoor is not higher than 85 degrees Celsius. The total smoking time is up to an hour. At the end of smoking, the temperature of the tandoor can drop to 60-70 degrees. When the mackerel is ready, it should be cooled at room temperature for 6-12 hours. Bon appetit everyone!
Uzbek Plov (Pilaf)
Ingredients
1 kg moderately fat lamb, shoulder or ribs.
1 kg large grain rice (Basmati)
200-250 ml vegetable frying oil.
1 kg carrot (preferably not young)
1kg onions.
1-1.5 tbsp cumin.
2-3 whole heads of garlic,
1-2 long hot chillies
There are many different additives that can be added according to individual taste. barberry, ground black pepper, salt to each individual taste, etc. This recipe contains only the basis for making pilaf.
Cooking Pilaf in a Tandoor: A Flavorful Adventure
Pilaf, a delightful rice dish, takes on a special character when cooked in a tandoor. The tandoor, with its controlled live fire, adds a unique smokiness and depth to the flavors. Let’s explore the steps for creating this aromatic masterpiece:
Roasting the Lamb:
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Heat oil in a cauldron until it begins to smoke slightly.
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Cut lamb into 2-3 cm cubes and fry them in heated oil. The high tandoor fire quickly sears the meat from the outside, locking in its juices.
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Once the meat is medium brown, remove it from the oil and set it aside.
Golden Onions and Carrots:
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Fry cut onions until golden brown, stirring constantly.
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Add chopped carrots and fry until half-cooked.
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Season with salt, spices, and the fried meat.
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Add half a liter of water, along with whole chili peppers and garlic.
Simmering and Flavor Infusion:
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Cover the cauldron and simmer for 20 minutes, adding more water as needed.
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Reduce the tandoor fire so flames don’t reach the cauldron, but the tandoor continues to provide heat.
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Remove chili peppers and garlic—they’ve done their job.
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The plov (rice dish) now boasts the desired taste.
Rice and Final Cooking:
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Wash and prepare rice (washed 7-10 times under cold water).
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Layer the rice over the flavorful mass in the cauldron.
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Pour water over it, just enough to barely cover the rice.
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Place the lid on top and let it cook in the tandoor’s gentle heat for about 20-30 minutes.
Result: A fragrant, hearty pilaf awaits—a celebration of fire, spices, and tradition. 🍚🔥
P.S. When the pilaf is ready, the tandoor is hot enough to bake bread in it.
If the dough is prepared in advance, it will only take 20 minutes!
Homemade Pork Sausages
Ingredients
4 kg of pork mince
1 kg of half-cooked barley groats
4 cloves of garlic
5 bay leaves
20 g of cumin
1 L of water
5-6 m of intestines
Salt and black pepper to taste
Optional: chili powder, thyme, paprika powder, or other seasonings as desired
Combine minced pork, chilled grits, chopped garlic, bay leaves, salt, cumin, and pepper in a large container and mix with cool water. Knead the mixture thoroughly until it is uniform. Let it rest in a cool place for 2 hours. Rinse the intestines with warm water and then run them through a glass of water. Stuff the intestines with the meat mixture, forming sausages to the desired length of 15-25 cm. The sausages can be baked, grilled, or stored in the freezer for later use.
Bon appetite everyone!
Whole chicken cooked in tandoor
Ingredients
Whole chicken approximately 2kg - 1pc
50g butter
salt
black crushed pepper
BBQ chicken seasoning
Preheat the tandoor until the inner walls turn white, which will take about an hour, or an hour and a half for larger tandoors. Once the tandoor is lit, prepare the chicken by sliding butter under the skin from the neck down to the midpoint. Season the chicken with salt, pepper, and BBQ seasoning both inside and out, massaging it well with a bit of olive oil. Position the chicken in the center of the tandoor using the 4-in-1 set stand. When the tandoor reaches the optimal temperature (220-250°C), place the chicken inside. Shut the bottom vent, the top large lid, and the small lid, and cook for approx. 1 hour. Optionally, you can add potatoes in the bowl. To prevent the potatoes from burning, add some water to the bowl. Cover the chicken wings with foil to prevent them from burning as well. Bon appétit, everyone!
