the takeaway secret

snailsontour

I can't believe we only got this brilliant little book last week, but in our defence we don't do takeaways so if it hadn't been for this thread then we would never have bothered with it at all.

Because the Doner was so highly rated on this thread, it was no contest as to what our first recipe would be. We used Waitrose minced lamb, and the finished dish was delish - although I think half a red onion is enough in the salad.

By popular request we made the Doner again tonight, only this time we used the Tesco value lamb mince that others here recommended, but have to report it was nowhere near as nice as the Waitrose minced lamb. Although the Tesco lamb was swimming in fat, the actual meat was quite dry and shrank so much during cooking that it seemed to come out of the oven half the size it went in. Not a bargain.

As others have said for the price this book is superb - well done Kenny and thank you Merlin 1 here on mse, and to Markat over on pts for sharing this with us.

sb44

snailsontour wrote: »

Although the Tesco lamb was swimming in fat, the actual meat was quite dry and shrank so much during cooking that it seemed to come out of the oven half the size it went in. Not a bargain.

Mine never shrinks, it seems to enlarge!

It goes in all neat and brick like and comes out risen like a loaf.

hotpot1000

Ive only done the kfc chicken so far, all 3 times baked in the oven, not fried, so super healthy
it was fab

flea72

triticale wrote: »

I would love an 'authentic' recipe for - dutch frikandel sausages. Not to be confused with German/Belgian frikadel patties/balls

from memory, frikandel (or curryworst as i know them) are more like a fish cake, but meat based

so mashed potato and whatever leftover meat you have. mince the meat and an onion together, mix in the mash, and then add some nutmeg, and a bit of egg to bind - shape into sausages or balls, chill, then deep fry til golden

i cant give quantities, as i just work it around what leftovers we have. so some weeks its more meat than spud, and other weeks its nearly all spud with a bit of meat

a traditional recipe would be made using offal, but thats prob because actual meaty cuts, wouldnt ever have been classed as leftovers, unlike now adays

F

sb44

flea72 wrote: »

from memory, frikandel (or curryworst as i know them) are more like a fish cake, but meat based

so mashed potato and whatever leftover meat you have. mince the meat and an onion together, mix in the mash, and then add some nutmeg, and a bit of egg to bind - shape into sausages or balls, chill, then deep fry til golden

i cant give quantities, as i just work it around what leftovers we have. so some weeks its more meat than spud, and other weeks its nearly all spud with a bit of meat

a traditional recipe would be made using offal, but thats prob because actual meaty cuts, wouldnt ever have been classed as leftovers, unlike now adays

F

I never tried any with mash or veg, just solid beef/pork which were lovely.

Here is a recipe for one, I may give it a go at the weekend.;)

http://germanfood.about.com/od/meatbasedrecipesandmenu/r/frikadellen.htm

Plus another one with step by step pics.

http://cook.dannemann.org.uk/mains/meatballs/



Just found another recipe http://www.food.com/recipe/frikadellen-german-meat-patties-423250

flea72

sb44 wrote: »

I never tried any with mash or veg, just solid beef/pork which were lovely.

Here is a recipe for one, I may give it a go at the weekend.;)

http://germanfood.about.com/od/meatbasedrecipesandmenu/r/frikadellen.htm

Plus another one with step by step pics.

http://cook.dannemann.org.uk/mains/meatballs/

Just found another recipe http://www.food.com/recipe/frikadellen-german-meat-patties-423250

those are frikadellen, which are shallow fried pattie/burger, which are more or less 100% meat

frikandel are usually quite smooth in texture, i suppose more like a saveloy, but deep fried - some people compare them to a croquette, but with meat - so crispy outer, smooth inside

F

sb44

flea72 wrote: »

those are frikadellen, which are shallow fried pattie/burger, which are more or less 100% meat

frikandel are usually quite smooth in texture, i suppose more like a saveloy, but deep fried - some people compare them to a croquette, but with meat - so crispy outer, smooth inside

F

Sorry Flea, I just thought you had misspelled it! :rotfl:

Nope, never tried those, can't remember seeing them.



I must have seen them mustn't I, must just be a case of never wanting one.

BARGAINHUNTER!

I made the banana muffins tonight, and whilst they taste delicious, they didn't rise like the muffins in the shop but were flat on top. Has this happened to anyone else? What do you think I might have done wrong?

BARGAINHUNTER!

I have made the egg fried rice from the book, but added left over chicken pieces and peas. It was delicious and just like the chicken fried rice from our local takeaway which costs £5 a portion!!

sb44

BARGAINHUNTER! wrote: »

I made the banana muffins tonight, and whilst they taste delicious, they didn't rise like the muffins in the shop but were flat on top. Has this happened to anyone else? What do you think I might have done wrong?

Preheat the oven to about 220, put the muffins in and immediately turn down to 190 this blast of heat helps them rise.

If you use a fan assisted oven I normally blast them at 200 and turn down and cook at 170.