\u00a32.60 for 50g<\/a>)<\/span><\/p>\n<\/span><\/p>\nI forgot to take a photo of the Turmeric in the photo above so here is an older photo showing supermarket turmeric on the left and Steenbergs turmeric on the right. The supermarket stuff smelt a bit like paper whilst the Steenbergs turmeric smelt like freshly juiced turmeric. Lovely!\u00a0<\/span><\/p>\n<\/span><\/p>\nThe Cook:<\/span><\/h3>\nI could have quite easily cooked this in the oven but I chose to cook it in the Kamado Joe Big Joe. One of the great things about the KJ is the fact that it sits at a temperature for hours without any intervention. I fired up a firebox of Oxford Charcoal Marabu and left it half an hour to settle at 180c.<\/span><\/p>\nIn a cast iron casserole dish I added the onion and meat mixture.<\/span><\/p>\n<\/p>\n
Then topped it up with the rice mixture.<\/span><\/p>\n<\/span><\/p>\nAnd scattered butter on top.<\/span><\/p>\n <\/span><\/p>\nLid on and in the KJ for an hour.<\/span><\/p>\n <\/span><\/p>\nAfter an hour it looked like this. It smelt amazing!<\/span><\/p>\n <\/span><\/p>\nOn top went toasted almonds, sliced chilli and chopped coriander.<\/span><\/p>\n <\/span><\/p>\nTime to Eat:<\/span><\/h3>\nI spooned a portion out into a smaller bowl.<\/span><\/p>\n <\/span><\/p>\nGlorious!<\/span><\/p>\n <\/span><\/p>\nSUMMARY:<\/span><\/h3>\nAnother awesome dish from this book, super tasty and we really enjoyed it. Great blend of spices in the dish which all worked well together. I could tell the Steenbergs ingredients lifted the dish a bit, I am going to have to restock my whole spice cupboard from their shop!<\/span><\/span><\/p>\n\n\n\nCook Difficulty:<\/strong><\/span><\/td>\n3\/5\u00a0<\/span><\/td>\n<\/tr>\n\nCook Duration:<\/strong><\/span><\/td>\nMedium: 3\/5<\/span><\/td>\n<\/tr>\n\nCook Equipment:<\/strong><\/span><\/td>\nKamado Joe Big Joe<\/span><\/td>\n<\/tr>\n\nCook Method:<\/strong><\/span><\/td>\nIndirect<\/span><\/td>\n<\/tr>\n\nCharcoal:<\/strong><\/span><\/td>\nOxford Charcoal Marabu<\/span><\/td>\n<\/tr>\n\nSmoking Wood:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n\nCook temperature:<\/strong><\/span><\/td>\n180c<\/span><\/td>\n<\/tr>\n\nCook time:<\/strong><\/span><\/td>\n1 hour<\/span><\/td>\n<\/tr>\n\nInternal temperature:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n\nNotes:<\/strong><\/span><\/td>\nNo real changes.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n The recipe is from Goat \u2013 Cooking and Eating by James Whetlor:<\/span><\/p>\n\u00a0<\/p>\n | | | | | | | | | | | | | | | | | | | |