the takeaway secret

calisto

Dammit! I just bought in 500g of Asda Lamb for £2.65 and a pack of Pittas for 55p (why is it the supermarket Pittas are so much smaller than the kebab shops? I guess that is why Kenny has his own Pitta recipe...) I also found the elusive Onion Granules in Asda for 95p.

I'm looking round everywhere and I've lost the darn' book just like so many others. Hmm... I think somebody may have "borrowed" it myself, cheeky barstewards...

Ok, i've got the lamb kebab recipe by looking on Amazon and ripping it on the "look inside", but it's the Tahini sauce that I miss. (I don't know what all this Red and White sauce is, must be a Scottish thing... In Liverpool we have Chilli Sauce, Hot Chilli Sauce, Tsatziki (Yoghurt sauce), and Tahini)

I !!!!!!! love Tahini sauce and Chilli/Hot sauce on my Doner. The Tahini kind of cools it down, Tsatziki does a similar job, but Tahini is to die for.

I've lost the book and he has a nice Tahini recipe!

sb44

calisto wrote: »

Dammit! I just bought in 500g of Asda Lamb for £2.65 and a pack of Pittas for 55p (why is it the supermarket Pittas are so much smaller than the kebab shops? I guess that is why Kenny has his own Pitta recipe...) I also found the elusive Onion Granules in Asda for 95p.

I'm looking round everywhere and I've lost the darn' book just like so many others. Hmm... I think somebody may have "borrowed" it myself, cheeky barstewards...

Ok, i've got the lamb kebab recipe by looking on Amazon and ripping it on the "look inside", but it's the Tahini sauce that I miss. (I don't know what all this Red and White sauce is, must be a Scottish thing... In Liverpool we have Chilli Sauce, Hot Chilli Sauce, Tsatziki (Yoghurt sauce), and Tahini)

I !!!!!!! love Tahini sauce and Chilli/Hot sauce on my Doner. The Tahini kind of cools it down, Tsatziki does a similar job, but Tahini is to die for.

I've lost the book and he has a nice Tahini recipe!

The pittas are a lot bigger in Aldi, I think they are about 49p a pack.

CompBunny

If it helps anyone, I have made the Takeaway Secret version of the Big Mac, in a vegetarian fashion!

I found Tesco MeatFree Burgers (8 pack) were just the right size and grilled was the best cooking method! The Tesco ones tasted more McDonalds authentic than Quorn.

I also used half fat cheese slices for lower fat. The secret sauce was perfect!

With regards to the buns, the very best I found at the supermarket were Warburtons Seeded Burger Buns. For the normal Hamburgers, I found Warburtons Sliced Sandwich Rolls to be closest to the original. But I'm sure you can find much cheaper ones elsewhere

I think the thing that really pulled it all together was lightly toasting the buns.

Great book and lots of adaptable recipes for vegetarians!

dustysandals

I bought it for the princely sum of £2.99 post free, and have had loads of fun, thanks everyone!

calisto

CompBunny wrote: »

I think the thing that really pulled it all together was lightly toasting the buns.!

I totally agree with this - I have been toasting burger buns since I worked out the trick back in the 90s (just the insides of them). It really makes all the difference to the usual home made burger, and such a simple trick too!

I've also noticed that plain old favourites like tinned tomato/oxtail soup that would normally be served with sliced bread and butter - try it with buttered toast - it's a revelation! :rotfl:

Aarons_mummy

I mande the Shredded Crispy chicken but stir fried it rather than deep fried because I never had any cornflour and it was delicious! Not sure if it's a replica of a chinese meal since I've never ordered it but it was scrummy all the same!

Kate72

Just to let you know this is in stock at my local The Works (in Ipswich) for £1.99. I got a copy for myself after reading this thread and can't wait to try some of the recipes for myself. Hope this helps someone.

Cullumpster

in a lot of the recipes it says to use garlic and Ginger paste, I have garlic and Ginger, can I just use these or is there actually a paste together that I can't find anywhere?

flea72

Cullumpster wrote: »

in a lot of the recipes it says to use garlic and Ginger paste, I have garlic and Ginger, can I just use these or is there actually a paste together that I can't find anywhere?

ive only ever found this paste in chinese and indian supermarkets. but most supermarkets stock both pastes individually (although not cheap)

F

Cullumpster

hmmm thanks I may just try the garlic and Ginger separate then, have lazy garlic so already chopped, about 50p from B&M's and a stick of Ginger that I could finely grate I suppose?