the takeaway secret

Icey77

I always have chicken shish kebab at my local shop, it has an orangey-red marinade on it ... is this the lamb shish kebab in the book (I'd swap the lamb for chicken)

Or should I be looking at a different receipe? The kebab shop chicken shish doesn't appear to have herbs in it???

Thanks

ebaybaby

Got my book on Monday. Tried the Mega Burger tonight with the burger sauce, It was devine, completely like a Big Mc.

marmalize

got the book at 3pm today....lamb kebab was in the oven by 5pm...

a couple of questions though...

can i freeze the sliced kebab meat? and whats the best way to re-heat?

what hints tips and notes do i need to add/write in the margins to the recipes to make them perfect? ( i have seen a few but should i start a new thread for specific 'the takeaway secret tips,hints, and cheats'

thanks in advance....

vixtress

Icey77 wrote: »

I always have chicken shish kebab at my local shop, it has an orangey-red marinade on it ... is this the lamb shish kebab in the book (I'd swap the lamb for chicken)

Or should I be looking at a different receipe? The kebab shop chicken shish doesn't appear to have herbs in it???

Thanks

i dont know if the recipe in the book is what you are looking for but the red colour in takeaway/indian food is nearly always just food colouring so dont be worried about it not being the same colour.
hth

sb44

marmalize wrote: »

got the book at 3pm today....lamb kebab was in the oven by 5pm...

a couple of questions though...

can i freeze the sliced kebab meat? and whats the best way to re-heat?

what hints tips and notes do i need to add/write in the margins to the recipes to make them perfect? ( i have seen a few but should i start a new thread for specific 'the takeaway secret tips,hints, and cheats'

thanks in advance....

Because the doner kebabs take a while to cook I would buy 3 packs of lamb and make up 3 blocks of meat, cook them all at the same time and freeze 2.

After saying that, you don't get the same aroma as cooking one for over an hour, but it will save on the fuel bill and you will have them made up ready should you feel like a lazy meal.

anguk

marmalize wrote: »

got the book at 3pm today....lamb kebab was in the oven by 5pm...

a couple of questions though...

can i freeze the sliced kebab meat? and whats the best way to re-heat?

what hints tips and notes do i need to add/write in the margins to the recipes to make them perfect? ( i have seen a few but should i start a new thread for specific 'the takeaway secret tips,hints, and cheats'

thanks in advance....

One tip I would definitely use is to reduce the amount of sage in the breakfast burgers, there's way too much sage I reduce it by at least half.

I also reduce the sugar in the sweet & sour sauce and add a little bit more vinegar but it's personal taste and trial and error. The first time I make anything I follow the recipe then after that I tweak to my own taste.

flea72

marmalize wrote: »

can i freeze the sliced kebab meat? and whats the best way to re-heat?

how i reheat it would depend on what else i was cooking at the time

if i have the oven on, then i just put it in some foil and heat through - but if i want a quick snack, then i just zap in the microwave

in both cases, i do it from frozen, so tend to freeze in single portions

F

PasturesNew

I just checked my libarary online, the book doesn't exist in my county at all. It'd cost £3.70 to have it sent from another library, so it looks like a better deal to buy it.

nykied

PasturesNew wrote: »

I just checked my libarary online, the book doesn't exist in my county at all. It'd cost £3.70 to have it sent from another library, so it looks like a better deal to buy it.

£3.70? It costs 90p here in Yorkshire!

laineyc_2

I am doing the doner kebab tonight. I have the meat ready to go in the oven. I just need to make the kebab sauces. Has anyone used a slicer for slicing the meat?