the takeaway secret

hamish222

I have ordered, cant wait for it to arrive now

lil_me

Got to admit I loved the 'Curry Secret' recipe book when I got it, love the way you can batch cook sauce base etc and gives points at which to freeze....I might have to buy this one

building_with_lego

merlin1 wrote: »

:j yes! many thanks for that as my ds (11yrs) was asking me to do this too! out of curiosity did you use the gherkins pickled with dill? or was it good enough without?

Always dill pickles! They're just not quite right without that dill. Having said that I've not yet come across pickled gherkins that don't have dill, so there's no alternative for me.
DS (3) loved it- he's never had the original but had about 4 teaspoonsful with his fries.

kippers

meritaten wrote: »

ty rikki
my family all say that MY chicken and mushrooms is miles better than the local chinese!

Would love to try this, will you post how you make it. Thanks

meritaten

Chinese Chicken & Mushrooms

1 large chicken breast cut into 1” cubes or thick strips
Small onion chopped roughly and a clove of garlic crushed
4 large field mushrooms or about 8 normal sized cut into large chunks
1” piece of root ginger (or teaspoon of dried ginger) grated finely
Tablespoon of Soy sauce
Sherry or rice wine about a good pub measure (just under 2 tablespoons)
Pinch of Salt, sugar (1 teaspoon), pepper
Cornflour two level teaspoons mixed to creamy consistency with water
How to make
Get all the ingredients ready. This recipe will serve two
Use a wok if you have one – if not then a deepish frying pan. Heat some sunflower oil until really hot and add chicken. Stir fry until it starts to colour then remove from pan and set aside. Stir fry the onion for about a minute, add mushrooms and garlic and stir fry for another minute. Add the ginger , soy sauce ,sherry, salt, sugar and a good pinch of black pepper. Stir fry for a minute.
Put the chicken back in and stir fry for another minute. Now add enough cold water to completely cover the chicken and mushrooms. Turn heat down and simmer for 10 to 15 minutes until chicken cooked through. Turn heat back up and stir your cornflour and water mix. When the liquid (make sure that there is enough liquid in wok – it should be just under top of chicken – if not add hot water from kettle) is starting to boil pour the cornflour slowly into wok and keep stirring. You can turn heat off now – the sauce will continue to thicken – keep stirring for a minute and then the chicken and mushrooms is ready to serve.

note - I am fairly sure the original recipe called for five spice powder and star anise - which simply wasnt in the supermarkets here 25 years ago - so I made it this way - if you want to add 5 spice powder then I THINK it called for about quarter or half a teaspoon. and one star anise. add it with the ginger and pepper.
Serve with boiled rice – egg fried rice – noodles or chips.

there you go kippers - easy to do and delish!

Bella79

Well tonight i made the "southern style chicken", it was tasty but i think i could find a better recipe, this morning we also made the breakfastmuffins bacon and egg and omg they where lovely, jst like that large fastfood places !

emlou2009

I was doing potato wedges for dinner tonight so have given the ones in the book a go, they are baking away now. They smell lovely! I'd not thought to put flour in before with the usual salt, pepper and oil I usually put in, it made a kind of batter effect with the starchyness coming out of the potatoes so I'll be interested to see how they come out!

SIRENS

Hi
I'm a lurker on this board, but just wanted to say I have also ordered the book and wait in anticipation:j

craftlady

Well - I gone and ordered it too. Really bad of me.
I must not buy cook books. I must not buy cook books. I must not buy cook books.....................................

angeltreats

I haven't read the whole thread, but are the recipes any healthier than the 'real' fast food equivalents? Is everything deep fried and covered in batter etc?