DISHOOM 2405 Meat Summer BBQ Box Instructions

DISHOOM 2405 Meat Summer BBQ

A generous mix of signature grills for most-pleasing summertime meals.

IN THIS BOX

Spicy Lamb Chops Murgh Malai Chicken Tikka Kabab Masala Skewers

Please note: — Enjoy within two days of receipt. Do not use the raw marinade to baste the lamb or chicken once cooked.

RECYCLING

All packaging can be placed into household recycling, except for clear pouches and stuffing of the insulated liner, which should be disposed of in the bin.

Allergens:— Although utmost care is taken, we cannot guarantee that dishes are allergen-free. For information on this kit, please visit dishoom.com/allergen-guide

GET YOUR EQUIPMENT READY TO GO

IF YOU’RE BARBECUING

• Bowls or trays
• A barbecue rack
• A large baking tray
• Plenty of foil
• Oven gloves
• Heat resistant tongs

IF YOU’RE GRILLING

• A grill rack
• 2 x large baking trays
• Plenty of foil, to line
• Oven gloves
• Tongs

TOSERVE, YOU’  LL NEED

• Serving plates and platters for the grills
• A bowl for the Kachumber
• A dipping bowl or ramekin for the chutney

Remove everything from the fridge 45 minutes before you wish to cook.

BARBECUE TIPS

1. For coal and wood-fired barbecues, light the fire at least 20 minutes before you start cooking. Allow the fire to die down to glowing hot embers. For gas barbecues, light the gas and allow the grill to come up to the required temperature.
2. Remove the grills from their pouches and place them into bowls or onto a tray — this makes transferring them to the barbecue easier. (N.B. Take care to avoid cross-contamination of raw meat with other dishes and wash your hands before and after handling.)
3. Once barbecuing, if the meat starts to burn quickly, move the rack further away from the heat to adjust the temperature.
4. Have a large baking tray and foil ready to rest and keep the grills warm.

DISHOOM STORE

If you enjoyed this kit, you might also delight in other favourites from the Dishoom Store such as our range of Dishoom Crockery and the Dishoom House Chai, all of which can be found at store.dishoom.com

METHOD

Dishoom Summer BBQ Boxes are suitable for cooking on a barbecue, an outdoor pizza oven or indoors, under the grill.
The latter might require a little dedication and tray-juggling, but will be worth the effort.

IF YOU’RE BARBECUING

Cook the meat over a moderately hot heat until sizzling, nicely browned on all sides and correctly cooked (see right). When each batch of meat is cooked, wrap in foil and place on the warm tray before moving onto the next.

1. Spicy Lamb Chops: Cook for 4–6 minutes on each side and ensure that the fat is nicely caramelised.
   The chops can be left a little pink (or cook a little longer if preferred).

2. Murgh Malai and Chicken Tikka: Pierce the chicken onto the skewers. Grill for 4–6 minutes on each side, turning occasionally until nicely charred and cooked through. Sprinkle ½ tsp Kabab Masala over the Murgh Malai to finish.

A MEAL FOR A MEAL

For each and every Summer BBQ Box you buy, we donate a school meal to a child in partnership with the Akshaya Patra Foundation in India. This means the children are undistracted by hunger, and ready to learn.

IF YOU’RE GRILLING

1. Heat the grill to high and position the rack approximately 12cm away from the heat. Gently warm a deep baking tray on the base of the oven.
2. Line a baking tray with foil. Place the Murgh Malai on one side and the Chicken Tikka on the other (cook in batches if they don’t all fit). Place under the grill for 4–6 minutes on each side or until nicely caramelised and cooked all the way through.
3. Once cooked, wrap the Murgh Malai and Chicken Tikka in separate foil parcels. Gently transfer to the tray at the bottom of the oven.
4. Using fresh foil, move straight onto the next tray of grills. Cook the next batch of chicken (if cooking in batches); then the Spicy Lamb Chops. Grill for 4–6 minutes each side until golden brown and properly cooked. Be sure to wrap all batches in foil to keep them warm and juicy until ready to serve.

SUGGESTED SIDES

If you act with promptitude, these dishes can be prepared in advance, leaving you time to do something rather spontaneous and cooling with your long summer days – whatsoever that may be.

01 CORIANDER-MINT CHUTNEY

In Bombay, vibrantly fresh green chutney is very often served with hot grills, for dipping and daubing as you see fit.

INGREDIENTS

• ½ tsp cumin seeds
• 20g coriander leaves and stems
• 20g mint leaves
• 1 tsp granulated sugar
• 5g green chilli (1–2),
• roughly chopped
• 25ml lime juice

1. Warm a dry frying pan over a medium-high heat. Add the cumin seeds, toast for 2–3 minutes then tip onto a plate and leave to cool.
2. Using a mini food processor or stick blender, blitz all the ingredients together with 25ml water until smooth. Transfer to a jar, unless serving straight away.
3. The chutney will keep for 1–2 days in the fridge, though it will lose colour as it oxidises – press cling film onto the surface, before putting the lid on, to deter oxidation.

02 KACHUMBER

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair.

INGREDIENTS

• 1 small red onion
• ½ cucumber
• 1 tomato
• 20 coriander leaves
• A generous pinch of sea salt
• or ½ tsp Kabab Masala
• Juice of ½ lime

1. Peel and finely slice the onion, place into a bowl with cold water, set aside.
2. Cut the cucumber in half lengthways, then slice diagonally into elegant half moons (see Fig.1). Dice the tomato, removing the seeds first if you wish. Pick the coriander leaves, finely chop.
3. Drain the onions and pat dry. Mix everything together in a bowl with a sprinkle of sea salt or Kabab Masala. Dress the salad with lime juice and serve.

Customer Support

We would welcome any feedback that will help us improve your experience – do get in touch via store@dishoom.com

References

• Online allergy menus for Dishoom | Menu Guide
• Welcome To The Dishoom Store | Dishoom Meal Kits, Gifts & More

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