Indian Barbecue

If people ever tire of barbecue food which is undercooked or charcoal black.

If people ever tire of bland burgers, slabs of steak and sausages.

If people ever want to escape the eternal disappointment that is the English Barbecue, let me introduce you to the Indian variety.

Spent the weekend in Leicester with Le Famille. It's nothing new that when I am with Le Famille, all i do is eat and gossip. A Barbecue is in many ways a posher and all the more organised way of doing the same. And the weather was glorious.

A selection of recipes for my fellow foodies:

Sheesh kebabs
Lamb mince (which ought ideally to have been minced three times)
fresh ground chillies
fresh ground garlic
fresh ground ginger
Tandoori Masala
Salt
Lemon Juice
Garam Masala
Incredibly finely diced onion
Chopped Coriander
a spoonful of rice flour

Add spices/onions/coriander to the meat until it tastes the way you want it to, then mix rigorously and leave in the fridge for half an hour. Press the mixture over the skewers and place over BBQ turning occasionally to ensure equal browning. Done

Tandoori Chicken wings
Fleshy chicken wings without the skin

for the marinade:
yogurt
lemon juice
sugar
salt
turmeric
tandoori masala
chillies/garlic/ginger
oil
sesame seeds
ground cumin seeds

form the marinade and rub into the meat until fully coated

slap on the BBQ and turn occasionally to ensure an even cooking. Done

Corn on the cob (the perfect way)
Leave the husks on.
Soak the corn in a bucket of water and place on the BBQ straight from there removing excess water which threatens to put out the BBQ
Each kernel should be steamed and soft without any of that black rubbish that might stain your teeth.

Melt some margarine and combine with some sunflower oil. Brush over the corn and sprinkle with salt and or chili powder. Done