Goat Rogan Josh (+Others!)
2nd cook from this latest delivery of Goat meat from Cabrito Goat Meat and next up was Goat Rogan Josh.
Diced goat meat in yoghurt, chilli, paprika and salt then into the fridge for 8 hours.
I cooked this on the Napoleon Prestige Pro 825 side burner using a Petromax Dutch Oven. Butter in first.
Followed by onion, ginger, garlic, salt, coriander, cinnamon, cardamom pods, cumin seeds, coriander seeds and cloves.
Meat mixture into the pan
Followed by tomatoes
Mixed and left to simmer for an hour.
This grill really does have it all, built in bottle opener!
Time to Eat:
Served with rice and a naan bread out the freezer that I cooked on the Ooni the previous week!
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Napoleon Prestige Pro 825 Side Burner|
|Cook Method:||Petromax Dutch Oven|
|Cook temperature:||Very hot!|
|Cook time:||About 1 hour 20 minutes|
|Notes:||No major changes for this one|
Also cooked this week:
What else was cooking in the shack this week?
Bacon, Sweet Pepper and rocket Pizza:
I have been cooking a few different pizzas lately and next up was Bacon, Sweet Pepper and Rocket.
Sweet peppers into a cast iron pan then into the Ooni Pro as it warmed up:
Pretty black but this is ok as I rubbed the black bits off then chopped them up:
Bacon in next
Then time for the pizza:
The dough was from The Pizza Bible – Master Dough with Tiga starter with Caputo Nuvola Super flour. Tiga made on the Wednesday, Dough on the Thursday then balled and into the fridge then cooked Friday.
Ooni Pro was running on charcoal and Oak staves from Smokey Oak Barbecue.
This pizza was awesome, really enjoyed it!
After I ate my pizza and whilst the Ooni was cooling down I cooked a Date stuff Naan from Bazaar by Sabrina Ghayour
Miso Marinated venison loin with Thai salad
I bought half a venison from The Butchery at Bowhouse for £40. Time to cook a loin. I used the Weber Smokefire for this one.
Taking on some colour:
Almost 55c on the Thermapen, time to come off.
Served with a Thai salad
What a cracking meal, so tasty and a good one to cook too. The venison was great value.
Kadhai Chicken Chargha:
Last but not least! I have been really enjoying cooking from the Indian Kitchen Cookbook and Kadhai Chicken Charghas was up next:
I do love curries and the recipes from Indian Kitchen are fantastic, so tasty!
The books used in these cooks and equipment I recommend can be seen in my Amazon Store:
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KUNGFUBBQ:UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs