the takeaway secret

Diamonds_2

OK I tried the crispy shredded chicken and it was lovely, the texture was absolutely spot on to the chinese version.. I cut my chicken into small strips - perfect.. ALTHOUGH next time, instead of using a shop bought sweet chilli sauce I am going to make my own (which I make lots anyway) and use plenty of chilli because I think it needed a bit of extra heat (and I'm a bit of a wimp with heat).

I'm doing the pizza tonight, the one with the donner meat..

Tomorrow I am doing the honey & barbeque wings.

Sparklyfairy

Diamonds, that sounds so so nice! Let us know how you get on with the other recipes xx

Diamonds_2

Oh I will! I've done the donner a few times, done the sweet and sour chicken balls (brilliant), the naan breads (to die for and sooooo easy), done all the sauces to go with the donner (fabulous).. I really rate this book - the shredded chicken was so spot on in terms of texture I couldn't believe it.. crispy on the outside, nice and tender on the inside.

Wanted to do the honey bbq wings today really but hard to get hold of them! my butcher doesn't do them.

DundeeDoll

Swan wrote: »

at least you knew what it was when it was defrosted, I took something unrecognisable from the depths of my freezer recently & even after it was thawed I'd no idea what it was :eek:

pre OS we had lots of unknown meat in our freezer in little bags. We used to call them UFOs (Unidentified Frying Objects) :rotfl:

Swan_2

DundeeDoll wrote: »

pre OS we had lots of unknown meat in our freezer in little bags. We used to call them UFOs (Unidentified Frying Objects) :rotfl:

& you always think when you put them in the freezer there's no need for a label because you'll remember

kittycat204

Swan wrote: »

& you always think when you put them in the freezer there's no need for a label because you'll remember

well it's obvious what it is when it goes in. lol

Swan_2

kittycat204 wrote: »

well it's obvious what it is when it goes in. lol

trouble is, I don't recall ever putting curried mashed potato jelly in my freezer :think: :rotfl:

jmcdyre

Hi all,
I tried to make the doner kebab last night and it was quite tasteless.
But, I think it's to do with my measurements - rather than use an actual teaspoon I used a teaspoon measuring thing, which didn't seem much compared to an actual teaspoon - is this what I'm doing wrong!? Weird, it smelt like a doner, looked like a doner, but tasted slightly spiced lamb mince!
I was gutted, was well looking forward to it!!!!

chirpychick

I have naughtily just ordered this book and some student cook books from amazon using my birthday money - im so excited to try out some of the recipes!!

If it is any good i might have to save up for the 2nd one due out in may!

kittycat204

i will post here first since it's related to this topic, if i don't get a reply i'll give it it's own thread.
Onion powder, used in most of the recipes. Struggling to find some out in the sticks here, i can however find onion granules. look more dense than powder, as you would expect. will it do the same job or should i hold out for some onion powder. not run out yet but want to make sure i have some when i start getting a little low.

thanks you lovely people.