the takeaway secret

sb44

Swan wrote: »

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:

I have used it with pork loin steaks taken from the freezer and sliced very thinly just as they start defrosting, lovely stir fried with lots of peppers and onions.

jillie1974

with the kebab meat, i found it needs to be kneaded another min or 2 to get the best results. i make it up in the morning, leave it till we need to cook it and then knead it again. hubby loves it and he makes the red sauce-no mint and its fab

Diflower

I've only made the doner kebabs once (made 2 though, froze one for later). I did as someone way back on this thread advised, cooked it, cooled it then sliced it very thinly going along the top. Then put it all on a plate, covered with clingfilm and microwaved. This gave a good result, the meat had nice crusty edges and was nice and moist too.

The sauce needed far less mint than the recipe, we just added tiny bits till it tasted nice:)

beakytrader

Ok i'll give the kebabs another try, thanks for the suggestions.
The mint in the red sauce was overpowering, so i'll try it without it.

Made the sausage and egg muffins, they were great! Identical to the real thing.

jenster

jillie1974 wrote: »

with the kebab meat, i found it needs to be kneaded another min or 2 to get the best results. i make it up in the morning, leave it till we need to cook it and then knead it again. hubby loves it and he makes the red sauce-no mint and its fab

well im doing my first attempt at kebab meat today so thanks for the tip ive just kneeded it and i;ll leave it to kneed it again this afternoon before cooking

just one thing do u use a loaf tin (lined or not) to cook it in or just as the book says shape and cook on a baking tray ?

uolypool

jenster wrote: »

well im doing my first attempt at kebab meat today so thanks for the tip ive just kneeded it and i;ll leave it to kneed it again this afternoon before cooking

just one thing do u use a loaf tin (lined or not) to cook it in or just as the book says shape and cook on a baking tray ?

Hi We put in onto a baking sheet and turn half way through the cooking time.HTH

jillie1974

jenster wrote: »

well im doing my first attempt at kebab meat today so thanks for the tip ive just kneeded it and i;ll leave it to kneed it again this afternoon before cooking

just one thing do u use a loaf tin (lined or not) to cook it in or just as the book says shape and cook on a baking tray ?

i just shape it. it looks like a giant sausage. it needs to be quite thick so the cooking time is correct. too thin and it will be cooked too quickly

lisa26_2

I did mine a bit thinner on purpose so it cooked quicker! Much more MSE!! The slices were then just like the ones from the kebab shop...just the right size!!!

maryb

Inspired by all the glwoing reports I decided to buy this. As it hasn't got any pictures I thought I would buy the Kindle version as I really don't have room for any more cookbooks and I thought I would just print out the recipes I want to use.

Kindle for PC doesn't let you print!! I managed to get a copy by doing a screen capture and then doing OCR on it but what a faff!!

LittleMissHappy_2

Hi :wave:

After reading everyones comments and the book having positive feedback from my sister who has this I decided to buy it I got it on Monday and as I usually meal plan for the month, not much will get done until March (unless I juggle the meal plan, which is possible ) I have made the banana muffins today and mmmmmmm mmmmmmmmm mmmmmmmmmmmmmmmmmmmmmmmm Nom nom nom Definitely recommend (although they didn't puff up much at the top, that may have been me, though!)