the takeaway secret

sb44

zenmaster wrote: »

Ha! If I had a penny for the number of times I was going to do that I'd have about 30p :rotfl:

That'll teach me to procrastinate.

Better still, write them on your notepad on your phone so you will have them when out shopping in case you forget which ingredients you need.

richj

sb44 wrote: »

Better still, write them on your notepad on your phone so you will have them when out shopping in case you forget which ingredients you need.

damn, need to get a phone with a notepad....

molly_malone

Going to do the Buffalo wings again later, not exactly healthy but having them with salad.

mon1o

well im on the weightwatchers! however thank to there new plan i can indulge and be within points. So when i went to work out the points in a lamb donner (meat, pitta bread, salad and i add a dash of lemon juice to the bread plus 2 popadoms) imagine my surprise to find 1 serving is 11 points which is what i would happily allow myself for an evening meal anyway!

So tomorrow seeing as though my sister is coming for tea and this is what she requested i make this is what we are having and i can sit down to eat it guilt free!! I drain the fat off halfway through cooking just before i turn it over and that makes it lovely and crispy on the outside and not greasy at all.

Kim_Possible

Hi All- stumbled across this thead and was intrigued. Ordered the book from library but took ages to arrive but ive made my way through the 50 pgs of this thread in meantime.
Book arrived today- had quick flick , now starting from beginning. Ive got two questions already...
Pg 14"Hamburger" [STRIKE]is this also known as McD's Big Mac. If not what is it supposed to immitate?[/STRIKE] aka McD's Hamburger?
and Mega Burger is Big Mac!
Pg 15"Quarter pound burger" aka McD's Quarter pounder?
(Note to self read on before asking silly questions)

Secondly, pg72 Shredded Crispy Chicken
last line says to serve with "fried rice and prawn crackers"
I see recipe for fried rice but is there one for prawn crackers?

thanks!

flea72

Kim_Possible wrote: »

Hi All- stumbled across this thead and was intrigued. Ordered the book from library but took ages to arrive but ive made my way through the 50 pgs of this thread in meantime.
Book arrived today- had quick flick , now starting from beginning. Ive got two questions already...
Pg 14"Hamburger" is this also known as McD's Big Mac. If not what is it supposed to immitate?
Pg 15"Quarter pound burger" aka McD's Quarter pounder?

Secondly, pg72 Shredded Crispy Chicken
last line says to serve with "fried rice and prawn crackers"
I see recipe for fried rice but is there one for prawn crackers?

thanks!

the hamburger on page 14 is just a standard burger. if you want a big mac, thats the mega burger on page 18

the quaterpounder recipe, is your standard 1/4lber, so just a larger version of the hamburger on page 14 (never really understood why these are both in the book, as its just two different sizes of the same recipe)

prawn crackers are too fiddly to make yourself, but aldi do a nice big bag of ready cooked ones for 79p

hth F

Kim_Possible

thanks Flea,
Maybe I was just a bit to quick to jump in with questions - ill compile a list! lol
i think ill give the southern fried chicken a go as its highly recommed on here.
one tiny question is there a recipe for french fries in book to go with burgers or chp shop chips the closest?

meritaten

sb44 wrote: »

I place the kebab on a sheet of foil on a baking tray and half way through I lift the kebab off and turn it over but put a grill rack on there and rest it on that.

I have done it by just using the foill and it was fine but I worry in case it will be sitting in its own fat so put the rack on there.

You can get onion 'granules' from Lidl if you can't find the powder but I think you can get both in either Sainsburys or Tesco.

Not sure about the sweet paprika as the normal paprika gives the kebab a bit of heat which I am not sure that the sweet one has.

I used the sweet paprika - have to say that I would prob use the normal if I had any - but sweet paprika seemed to work as everyone seemed to think it was very good donner!
as for using fresh garlic and onion - I dunno really! I am sure that in the old recipes it did use the fresh, but the powders or granules ensure that the flavours are evenly distributed and no-one gets a mouthfull of garlic! they may be more concentrated in flavour too!

omen666

I have gone through the 50 pages on here and was looking around the web for the cheapest version and stumbled across a website the author done to accompany the book and now I cannot find it anymore. Just thought I would let you guys know there is also a website out there for people who have bought the book. Mine is onits way

Mythi

omen666 wrote: »

I have gone through the 50 pages on here and was looking around the web for the cheapest version and stumbled across a website the author done to accompany the book and now I cannot find it anymore. Just thought I would let you guys know there is also a website out there for people who have bought the book. Mine is onits way

I couldn't find the website but I did find him on Twitter:

http://twitter.com/takeawaysecret

(He has a link to this thread there! as well as links to pics of some of the finished recipes)