the takeaway secret

squeaky

I'm going to be making the Chinese Chicken Balls (page 74) for some guests next week. The recipe doesn't say whether the chicken should be cooked before hand or battered and cooked from raw. I've never done this before and am worried about poisoning my guests.

Should the chicken be cooked first? Or will I end up with boot leather chicken?

MKS

Flibsey wrote: »

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.


QUOTE]

I always bulk cook, slice and freeze in 4 portion bags. Like you, my lot think it is even better after being frozen. For the red sauce, I only put half a teaspoon in and add a few chilli flakes for extra kick!

squeaky

squeaky wrote: »

I'm going to be making the Chinese Chicken Balls (page 74) for some guests next week. The recipe doesn't say whether the chicken should be cooked before hand or battered and cooked from raw. I've never done this before and am worried about poisoning my guests.

Should the chicken be cooked first? Or will I end up with boot leather chicken?

I did a trial run last night. Uncooked chicken is right

At least, I'm still here with no tummy upset, and the chicken looked and tasted cooked.

The chicken balls were lovely, and the dipping sauce from page 130 was magic. Well recommended.

DebtFree2012

Fabulous, thanks squeaky - I shall give those a go myself soon. Freezable do you think?

squeaky

Yep. I had this with friends when we had a real takeaway. They wanted to visit rather than have me bustling round the kitchen all the time, so hence the lazy option. I froze the leftovers and had them later and they were fine.

So the meal plan for when my friends visit later is...

Starter: Prawn toast (p114)

Main course: Chicken balls (p74), Dipping sauce (p130), Fried rice (p127) with a few extra bits and bobs added as per "special fried rice"

Pud: Ginger sponge with creme anglais (or lemon custard). That'll be the Victoria sponge recipe from my bero book but using brown sugar instead of white, and adding a good chunk of ginger (pureed) and a big desert spoon of black treacle.

DebtFree2012

What time shall I arrive?

Sounds lovely. Thanks for the tips.

squeaky

About six? Bring your own favourite tipple.

fingersxed

Today I made the Lamb doner.It was absolutely lovely and so easy! It will be a regular on our table now!

Eliza_2

I'd like to buy a couple of copies of this book - it's very cheap on Amazon at the moment - but want to make it into a pack with a few other bits and bobs for presents. Are there any other ingredients or maybe equipment that I might get to make it into a nice gift - for example any special cooking equipment needed or perhaps hard to get spices etc. I even thought of scrounging some mcd boxes to put chips in or chinese style containers. As there's plenty of time before Christmas it would give me time to buy or beg anything needed.

Failing that I thought I'd just take one particular recipe from it and buy everything for that one.

If anyone who has got the book could recommend things I could buy to go with it, that would be great.

Thanks

Liz

Mrs_Chip

What a brilliant idea!

You could make up some of the spice mixes in bulk and package them up in nice jars or bags with a label to explain which recipe they for - I make the mixes up in this way to speed things up anyway.

I think the ingredient that most people can't easily find is onion powder, that would be a good one to add into a gift pack.