the takeaway secret

Jo4

Jo4 wrote: »

Thanks! :T I must look my local The Works when I will be near it either tomorrow or Wednesday! :j

I couldn't see any so I asked an assistant who said they didn't do it. I asked her where the student section was and she told me they didn't have one. I then asked if all the cookery books were down in the corner where the cookery sign was and she said yes. I went down and looked again and they were under a table, behind art things, about six foot from the cookery section! It was reduced to £1.99 so THANK YOU crumblepie! :j :money: :beer:

[A]

Are Italian herbs the same as Asda's Italian Style Seasoning?? >.<

glider3560

[A] wrote: »

Are Italian herbs the same as Asda's Italian Style Seasoning?? >.<

I just used Tesco Value Dried Mixed Herbs, for about 19p. Contains Thyme, Marjoram, Oregano, Parsley, Sage, Basil. Asda sell a similar product.

Flibsey

I used the asda one. I think it's about 16p per pot! I didnt bother doing the portion of oregano and the portion of italian herbs, I just used all italian herbs because it's what I had. also I used minced garlic paste and finely chopped fresh onion; again it's what I had.

and omgomgomgomgomg!!!!!

I just finished my donner kebab. amazing. even better when the meat has been frozen, defrosted and then reheated with a little olive oil drizzled on.

if you're missing the "greasy cabbage" they do at kebab shops and vans, I was given the recipe by the wife of a local kebab shop owner.

shred your cabbage, the turkish prefer red but i used white because it's what I had and it worked. for their shop she does half and half.
massage the shredded cabbage with lots of salt (1tbsp to 3 of cabbage) and white vinegar (1tbsp) then leave for 2 hours, turning every half hour. drain and leave in fridge over night.
about 1/2 hour before you want it, soak in cold water, rinse and drain well then drizzle with a little olive oil. it is kebab shop cabbage! I promise!!

also, if you like the pickled chillis they do too (I do I do I do ooooooo!) I got a massive jar from home bargains for less than £2. I bought them yesterday and have been snacking on them all day too... I dread to think what state my bum will be in tomorrow.

DebtFree2012

Posted a question re this on wrong thread - d'oh.

I made the basic curry sauce and it's turned out a bit thin as I had to use coconut milk with added powder as had no coconut blocks.

I'm going to use it to make a korma tonight but need to know how I can thicken it up as it's currently still like water?

Thanks in advance

glider3560

DebtFree2012 wrote: »

Posted a question re this on wrong thread - d'oh.

I made the basic curry sauce and it's turned out a bit thin as I had to use coconut milk with added powder as had no coconut blocks.

I'm going to use it to make a korma tonight but need to know how I can thicken it up as it's currently still like water?

Thanks in advance

I don't have the book to hand so can't remember the exact recipe but here are things to try:

1. If the recipe involves blending, throw in a few more fried onions
2. Add some tomato pur!e
3. Leave the sauce to cook for longer
4. Add a few gravy granules (although this will distort the flavour)
5. Some people suggest cornflour, but I've never tried this myself
6. Increase the spice quantities slightly

In case you wondered, I now use a base sauce recipe from a friend who owns a restaurant! Works well, but not the healthiest of recipes.

wishicouldaffordit

DebtFree2012 wrote: »

Posted a question re this on wrong thread - d'oh.

I made the basic curry sauce and it's turned out a bit thin as I had to use coconut milk with added powder as had no coconut blocks.

I'm going to use it to make a korma tonight but need to know how I can thicken it up as it's currently still like water?

Thanks in advance

Mine was a bit thin but I just reduced it and it was fine.

spotdogkez

Hi

I have made Korma from this book quite a few times now and love it. Sometimes mine needs thickening and I add cornflour mixed with a little cold water right at the end of the cooking the Korma rather than thinckening the basic curry sauce - this doesn't affect the taste at all and you can thicken it to a consistency that suits you.

Hope this helps

DebtFree2012

Fabulous - thank you.

I'll report back.

DebtFree2012

Reporting back as promised!

Verdict on Chicken Korma made using base curry with tinned coconut milk and extra powder instead of block - FAN-BLEEDING-TASTIC
It was yummy and we won't be buying shop bought again with flavours like that. Whole family thought it was lovely - thanks Kenny!