the takeaway secret

sb44

Swan wrote: »

sb, that looks & sounds amazing! :T

I'm going to make it on Friday, can't wait :drool: ... I love the smell of spicy food cooking


I'm off to make the spice mix now

It is really tasty.

When you make the spice up it smells a bit like curry but it smells and tastes a lot different whilst marinading and again once cooked.

I am sure it will be a regular with you Swan.

This was how it is served in Holland.

Swan_2

sb44 wrote: »

It is really tasty.

When you make the spice up it smells a bit like curry but it smells and tastes a lot different whilst marinading and again once cooked.

I am sure it will be a regular with you Swan.

This was how it is served in Holland.

that looks delicious, my mouth's watering wish I had some suitable meat in the house just now so I could make it today

I've seen the white sauce recipe, but what's in the yellow sauce?


the spice mix is already made up & in its own little Lock & Lock box ... smells very clovey, I like cloves

sb44

Swan wrote: »

that looks delicious, my mouth's watering wish I had some suitable meat in the house just now so I could make it today

I've seen the white sauce recipe, but what's in the yellow sauce?


the spice mix is already made up & in its own little Lock & Lock box ... smells very clovey, I like cloves

I'm not sure what the yellow sauce is, I googled the pic.

I think I only had it with garlic sauce and tomato ketchup when I was there.

I have made it with both pork loin and chicken breast and they are both fine but I think I preferred the chicken

kaya

if you like a mild creamy lamb korma i have used this recipie a few times now, courtesy of rachael allan, a definate winner in our books, freezes well also and served with some boiled rice with butter and corriander through it and some banana slices dredged in dessicated coconut and sprinkled with lime juice, up the spices if you want it spicey and change the double cream for coconut milk for a slightly healthier option(i did say slightly)
http://uktv.co.uk/food/recipe/aid/629535
enjoy!

Mrs_Chip

I just made OH Egg/sausage muffin for his lunch, he said it was spot -on, apart from being fresher and hotter, just like the real thing (I did say I could have left it in the oven for an hour:rotfl:).

I made the pork patties yesterday and used my burger press to make them, just under 2oz each. I froze them singly with their wax discs on. As I was making a lot at once I used my judgement re the herbs ans seasoning, and used way less than the recipe would have come to, but the flavour was perfect.

Did the whole wrapping thing, OH was most impressed, he reckons best so far (from Doner, SFC and Muffin)

Also made the curry base yesterday. I doubled up the ingredients, but only added 2ltrs of water. The result was a nice thickish sauce (just like a the sauce with a curry). All frozen now, and using less water means less space in freezer - I can always add the water back when I use if needed! Have to say the taste is delicious.

Off to make some Dal now!

sb44

Mrs_Chip wrote: »

I just made OH Egg/sausage muffin for his lunch, he said it was spot -on, apart from being fresher and hotter, just like the real thing (I did say I could have left it in the oven for an hour:rotfl:).

I made the pork patties yesterday and used my burger press to make them, just under 2oz each. I froze them singly with their wax discs on. As I was making a lot at once I used my judgement re the herbs ans seasoning, and used way less than the recipe would have come to, but the flavour was perfect.

Did the whole wrapping thing, OH was most impressed, he reckons best so far (from Doner, SFC and Muffin)

Also made the curry base yesterday. I doubled up the ingredients, but only added 2ltrs of water. The result was a nice thickish sauce (just like a the sauce with a curry). All frozen now, and using less water means less space in freezer - I can always add the water back when I use if needed! Have to say the taste is delicious.

Off to make some Dal now!

You have just reminded me that I haven't made the pork patties for a while and I have to test my new burger press that arrived last week.

I haven't tried the curry sauce base yet, off to find the book now and have a look.

Mrs_Chip

Hi SB44

The only problem I found with the press was when I took it apart to wash there was quite a bit of meat sqidged up behind the pressing plate - if yours is like mine (plastic thing with springy action), it is worth taking apart and rescuing the meat!

Had not used it for years, and had forgotten that it did this (hope no-one uses theirs and puts away without taking apart! :eek:)

sb44

Mrs_Chip wrote: »

Hi SB44

The only problem I found with the press was when I took it apart to wash there was quite a bit of meat sqidged up behind the pressing plate - if yours is like mine (plastic thing with springy action), it is worth taking apart and rescuing the meat!

Had not used it for years, and had forgotten that it did this (hope no-one uses theirs
and puts away without taking apart! :eek:)

It's this one that I bought from Amazon the other week for just under £3, they have increased the price since.

I will take it apart and wash anyway so if anything gets trapped it won't be there for long.



http://www.amazon.co.uk/Kitchen-Craft-Hamburger-Maker-Discs/dp/B0001IX1IE/ref=sr_1_1?ie=UTF8&qid=1311167989&sr=8-1

Amber_Babies

My book arrived yesterday - woo hoo!!

I know its in the thread somewhere but I cant find it, can someone tell me where you found the elusive onion powder please?

Thanks.

Kate

ifonlyitwaseasier

think it was @sda's tho i use onion granules and have found that it goes just perfectly