the takeaway secret

building_with_lego

I use Gourmet Garden ones in tubes, and keep them in the freezer. As they're in oil they don't freeze too hard, and it adds six months to the BB date.

AMMat158

I use Nishaan Ginger Garlic paste which I buy from my local Tesco Extra - it's in the world foods section.
It costs £1.39 for a 283g jar and is on offer until 31st May at 2 for £2

http://www.tesco.com/groceries/product/search/default.aspx?searchBox=Ginger%20garlic%20paste

jammy_dodger

i have been using this "bible" the takeaway secret for some months for some reason hadnt noticed the chicken fajjitas so made them at wekend ...delicious and sooooooooooo easy .the dry mix makes enough for a few servings so have saved it in a sealed container to use again

Aarons_mummy

I haven't used the pastes, I've used the powder equivilant or fresh if I have it in (which tbh I don't!) and I have noticed any major difference.

moneysaver2b

I have just ordered this book from the Book Depository - £3.58 with code MAY11. Sorry if this has already been posted.

sleepy-lady

I noticed today that The Works is selling the book for £1.99 - hope this is helpful to someone.

lb29_2

sleepy-lady wrote: »

I noticed today that The Works is selling the book for £1.99 - hope this is helpful to someone.

Was this in store? I can't seem to find it on-line, could you post a link?

jammy_dodger

we had the sweet and sour sticky ribs tonight with potatoe wedges VERY GOOD sooooooooo much nicer than those jars that claim to make sticky ribs but they usually end up dry ..not these ones ,, recommended

sleepy-lady

lb29 wrote: »

Was this in store? I can't seem to find it on-line, could you post a link?

I saw in in the shop today.

Nicepeach

After reading many recommendations on here for The Takeaway Secret I procured a copy from my library (will purchase soon, thanks for the tip regarding The Works having it for £1.99 - will visit my local store asap to see if they have it in stock - nothing listed on-line).

I tried the recipe for the Southern Fried Chicken but as I don't have a deep fat fryer I used a chip basked in a heavy saucepan & heated the oil in this. I had to cook the chicken in three batches as I could only fit two pieces of chicken into the basket at a time. The first batch was OK, followed recipe meticulously turning temp down from high/med to med and even timed the cooking as I do tend to overdo things until they look done! But the 2nd batch was a little overcooked and the 3rd was almost burnt & the chicken only just cooked inside.

Wondered if anyone had tried to oven bake this recipe instead of deep frying? Really don't like using hot fat & also makes house smell even if kitchen door kept closed & extractor on full.

On the plus side, served it with the potato wedge & coleslaw from the book and these were both lovely (made coleslaw previous day as instructed in recipe!).