the takeaway secret

pulliptears

I tried the Jack Daniels TGI's sauce from the other book last night and it wasn't too successful so I reverted to my old method which I thought I'd share here as its still almost identical to the TGI's recipe....

1 bottle of Jack Daniels Sticky BBQ Glaze
Pork Chops
Chives
Potatoes
cornflour

Put the chops into a casserole dish and smother with glaze, cover with foil and cook for 40 minutes at about 180 (electric)
Remove foil and continue cooking for a further 30 minutes. Remove the chops from the dish and add a little boiling water and a touch more glaze from the bottle. Thicken to a gravy with cornflour.

Cook potatoes, ideally rice them and mash in the chopped chive.

Serve with the gravy.
HTH

kittycat204

pulliptears wrote: »

The cookies in the book are gorgeous btw, DD says nicer than Millie's

right, i am holding you personally responsible for me cooking cookies from the magic book. the raw dough tastes amazing, god knows how many i am going to eat once cooked. they are in the oven now, 7-8 mins then take them out.

you are very naughty for mentioning them, consider yourself told off.

:T, thanks really

Edit:
i hope these harden up a bit, they look very wet. I know cookies will firm but but i have been very brave taking them out this early. really want to eat one, but if i tried i think i would need a straw

another edit: first lot out, second lot in, second lot out, first lot back in. the secret is for them to have little cracks on the top i think. 7mins isn't always the answer for every oven. esp since mine is rubbish. hope that helps somebody.

FusionFury

Can anyone tell me what the Chicken Tikka Masala tastes like? I have it from my local takeaway and it's really orange, creamy and tasteful just mild, is this the same? I know there are different variations of it.

pulliptears

FusionFury wrote: »

Can anyone tell me what the Chicken Tikka Masala tastes like? I have it from my local takeaway and it's really orange, creamy and tasteful just mild, is this the same? I know there are different variations of it.

I was a little disappointed in it to be honest, but as you say restaurants vary.

When I make tikka normally I use pataks paste with a can of coconut milk and it didnt taste a whole lot different. It was creamier, and redder because of the food colouring, but it didn't match my local takeaway. The Korma however was spot on.

I'm trying to find a different way of making the Tikka marinade without the Pataks paste now.

annem38

hi there, well just on to report on my first "makes" from this fab little book! last night made the lamb doner kebab, chicken doner and kebab salad with potato wedges

first off to get the real authentic taste i went to the pub for a few hours:beer: and then came home and reheated it all, and boy was it fantastic

lamb doner, was lovely, i made it with lean mince and it was still very juicy ( in fact it was scary just how much fat came off "lean" mince) and it was great having guilt free doner meat for once

chicken doner, got everything marinading then did it in the george forman (which also meant it had the authentic griddle marks on it!) was excellent

salad, i soaked first in salted water with a touch of vinegar (white cabbage, cucumber, carrot, red onion) then rinced and dried thoroughly before adding tomotoes and chopped jalopenos, didn't do his dressing as that is not how my takeaway does it, so dressed it in olive oil and lomon juice, and just it was just like the real thing

wedges very nice, never had them from the takeaway so dont know how authentic and not the crispiest, but i always seem to have that problem

i accompanied it with garlic majo and hm chillii sauce ( use the bbc "beat the takeaway" recipe, an absolute favourite and keeps for months in the fridge)

have lots left and oh has just made a kebab wrap to take to work with him so very mse:T

am now looking forward to curry night, will report back at a later date

anne

pulliptears

Just got some Doner in the oven for tonight

As for the Tikka, I've been playing around to find a new marinade and come up with this one:

1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon Garam Massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon Chilli Powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring

I replaced the ginger and garlic for powder and added to it some mint sauce, fenugreek leaves and fresh coriander. It smells much more authentic than the book tikka but as my Chicken is now marinading for 24 hours I cant tell you what its like until tomorrow

vax2002

On curries, the" trade secret" ingredient, that missing thing, that you can not get perfect, also missing from virtually all recipe books is a spice called
Asafoetida, a real foul stinking spice that is sold in sealed plastic containers, usually yellow.
You burn a table spoon of the spice in a bit of hot canola oil for a few seconds and add it in the final curry.
It is that secret nutty burnt garlic taste, that is always missing and puts the odour in that you miss as well.
PS thats for a 4 serving curry !

Gleek

Whilst I've got a little extra cash these past couple of weeks I've gone through the book and bought the various things to the meals we'd make (most :rotfl: ) that could keep (the spices, mustard, coconut block, herbs etc etc)

I've been through the book again to double check and I see things like 'coriander powder' 'cumin powder' etc. I have ground cumin and coriander leaf all chopped up.... are they the same things just finer?

Thank you

skintmum2012

I am sure someone will say if I am wrong but I would use them as I already have them would not want to spend money on the same thing. I want to make the Big macs got my book a few weeks ago still not made anything from it though I keep finding Yellow Stickers

Raspberry_Swirl

Gleek wrote: »

Whilst I've got a little extra cash these past couple of weeks I've gone through the book and bought the various things to the meals we'd make (most :rotfl: ) that could keep (the spices, mustard, coconut block, herbs etc etc)

I've been through the book again to double check and I see things like 'coriander powder' 'cumin powder' etc. I have ground cumin and coriander leaf all chopped up.... are they the same things just finer?

Thank you

Cumin powder is the same as ground cumin but coriander powder tastes nothing like fresh coriander leaf - you need ground coriander.