5 cloves of garlic
½ tsp black pepper
1 piece of ginger (5 cm)
½ tsp salt, 1 onion
¼ tsp cardamom
200 ml natural yogurt
¼ tsp nutmeg
3 tsp lime juice
¼ tsp cloves
1 tsp cinnamon
2 tsp coriander
¼ tsp chili powder
1 tsp cumin
1 tsp turmeric (turmeric).
Finely chop the garlic, ginger, onion and spices. Add the yogurt and lime juice at the end and blend to a smooth paste.
Bereiding
TANDOORI CHICKEN
10 chicken legs, skinned, trimmed and cut into 2-3 large pieces. Score the meat, mix with the marinade, vacuum-seal and leave to marinate in a cool place for 24 hours. First grill directly on the Monolith Icon, then finish cooking indirectly. Brush with the remaining yogurt marinade while grilling.
PAPADAM
Fry the papadam on the Monolith Icon until crispy and use as a base.
UNCOOKED APPLE AND MELON CHUTNEY
1 Granny Smith apple, 100 g melon, ½ cucumber, 1 tbsp roasted pine nuts, fresh coriander, fresh dill, 2 tbsp olive oil, juice of 1 lime, salt, pepper. Finely dice everything, mix with olive oil and lime juice and season to taste. Refine with coriander and dill.
CUCUMBER-YOGHURT-ESPUMA
250 g cucumber, 250 g natural yogurt, 5 sheets of gelatine, 20 g coriander, salt, pepper. Puree the cucumber, mix with the yogurt and spices and strain. Soak the gelatine, heat some of the mixture, dissolve the gelatine and stir in. Pour into 0.5 l ISI device, screw on 1 capsule, shake vigorously and chill for at least 6 hours.
