the takeaway secret

Swan_2

sb44 wrote: »

Which fajita mix do you make Swan, is it this one?

http://www.food.com/recipe/fajita-seasoning-mix-28011

I have tried this and it is ok but I may add more garlic and chili next time.

hi sb

yes it's very similar (might actually be the same*) to the one in your link, I got it free a while ago from the Top Secret Recipes site, but they're charging for it now

*I've tweaked it a bit & can't remember exactly what was in it originally



1 Tablespoon cornflour or cornmeal
1/2 teaspoon chilli powder, you can add more, but my lot aren't keen on heat, I add jalapenos to my portion
1 teaspoon salt
1 teaspoon paprika (smoked is nice)
1 teaspoon sugar
1 teaspoon stock powder (or 1/2 - 1 crumbled stock cube)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon ground cummin
lime juice to taste just before serving

I scale the dry ingredients up & make a big batch so I've always got some to hand, 3 Tablespoons = 1 sachet


& there's a thread HERE with lots of different fajita recipes, but I haven't tried any of them myself, can't see past the 'Taco Bell' mix

Alison_Funnell

ASC wrote: »

Hi, Just wanted to say. we may be in a minority but you're not the only one. I used reasonably fatty value mince too and mine was dry (admit that could be overcooking) but also hardly any flavour which I thought was odd.

I shan't bother with that one again but I figure there isn't a cookbook anywhere that I will use all the recipes from, I'm the only one that eats lamb donner so it would be a faff anyway and the chicken kebabs are so gorgeous that it more than makes up for it!


A x

Thank you! I have been going over the recipe and method. Definitely followed it to the letter, maybe we just have specialist tastebuds?:rotfl:
Chicken kebabs are the next recipe to try then.:D

Alison_Funnell

Swan wrote: »

I wonder what a Michelin doner would be like?

It would look perfect but you would have to eat it with a knife and fork. :rotfl:

Swan_2

Alison_Funnell wrote: »

It would look perfect but you would have to eat it with a knife and fork. :rotfl:

:rotfl::rotfl::rotfl: excellent! :T :T :T

louisaL

Doner meat in the oven as i type mmmm

and having another go at the cookies and its still coming out in a gooey mess

sb44

Swan wrote: »

hi sb

yes it's very similar (might actually be the same*) to the one in your link, I got it free a while ago from the Top Secret Recipes site, but they're charging for it now

*I've tweaked it a bit & can't remember exactly what was in it originally



1 Tablespoon cornflour or cornmeal
1/2 teaspoon chilli powder, you can add more, but my lot aren't keen on heat, I add jalapenos to my portion
1 teaspoon salt
1 teaspoon paprika (smoked is nice)
1 teaspoon sugar
1 teaspoon stock powder (or 1/2 - 1 crumbled stock cube)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon ground cummin
lime juice to taste just before serving

I scale the dry ingredients up & make a big batch so I've always got some to hand, 3 Tablespoons = 1 sachet


& there's a thread HERE with lots of different fajita recipes, but I haven't tried any of them myself, can't see past the 'Taco Bell' mix

Yep, I think it is the same one that I made.

It didn't taste 'strong enough' if you know what I mean but I am not sure how much of it I used in my mince.

Do you use 3 tbs to 500g of mince then Swan? I think I may have only used a couple of teaspoons to mine, that may be where I went wrong, didn't use enough.

beakytrader

I'm also in the minority, as i cooked this yesterday, and was hugely dissapointed.
The meat was very dry, although the flavour wasn't too bad. But it was nothing like you get from a kebab shop.
Also the red sauce tasted nothing like any sauce i've ever had from a shop.
Very dissapointing, as i do love a kebab, and thought this might save me a few quid. I doubt i'll bother with that recipe again.

I prepared the patties for the sausage and egg muffin, so we'll try them later. Hope these are more successful.

Gemmy_2

louisaL wrote: »

I made the cookies the day before last and the dough was too 'gooey' :eek:. I wanted to roll it, freeze it and cut cookies off every now and then.
I put it in the fridge over night and it still didnt harden (as i wanted it to be managable) but it was still gooey not sure what i did wrong

the end results were gorgeous tho lol

from trying it both ways i.e. fridge and freezer. I've found that freezing always produces the best results.

louisaL

thanks gemmy i did put them in the freezer and i must say they were ALOT better

Swan_2

sb44 wrote: »

Yep, I think it is the same one that I made.

It didn't taste 'strong enough' if you know what I mean but I am not sure how much of it I used in my mince.

Do you use 3 tbs to 500g of mince then Swan? I think I may have only used a couple of teaspoons to mine, that may be where I went wrong, didn't use enough.

yes, it'd be around 500g of meat, I just stole copied the method from the back of one of those little packets

it's great with chicken or beef* too
*I use cut up minute steak, I find it works much better than packs of meat for stir frying

I decided to use 3 Tablespoons of the bulk mixture after adding up all the small amounts in the original recipe ... pedantic, me? :whistle: