the takeaway secret

jackieb

I made a double batch of cookie dough and kept it in the fridge. I just sliced off however many I wanted to bake and i'd put them in the halogen oven. They were lovely. The dough lasted about 3 days until it was finished. I think you can slice them and freeze them and then bake them as and when needed.

baconandcabbage

I'm going to try the Chicken Doner this week. Has anyone made this before and it says 2 thighs per person is this really enough? there isn't that much meat on thighs. TIA

pulliptears

More Takeaway Secrets, Kindle version is 99p again!

http://www.amazon.co.uk/More-Takeaway-Secrets-ebook/dp/B007TNPHHW/ref=sr_1_4?ie=UTF8&qid=1343584689&sr=8-4

kerri_gt

baconandcabbage wrote: »

I'm going to try the Chicken Doner this week. Has anyone made this before and it says 2 thighs per person is this really enough? there isn't that much meat on thighs. TIA

I tend to use more chicken than that when I make it for OH, but he doesn't have any salad with it. I still use the same amound of marinade though, leave it overnight as suggested so it really takes in the flavour.

kika

Thanks pullpitears! Ihad missed that, now ordered.

attentionseeker1

I am planning to make the southern fried chicken for dinner tonight which it suggests you deep fry until cooked.

I would like to cook the chicken another way so that it is only deep-fried for the minimum amount of time for the coating (or maybe baked??). Has anyone tried poaching/baking the chicken with successful results?

lolly_896

Are there any firm favourites from more takeaway secrets. We along with many others loved the sausage muffins and doner kebab from the 1st book ty

missblonde

attentionseeker1 wrote: »

I am planning to make the southern fried chicken for dinner tonight which it suggests you deep fry until cooked.

I would like to cook the chicken another way so that it is only deep-fried for the minimum amount of time for the coating (or maybe baked??). Has anyone tried poaching/baking the chicken with successful results?

I always oven cook the chicken - it's not quite the same as if it was deep fried but is still really tasty with no grease which I prefer. I put them in at 180 for about 25-30 minutes I think.

kittycat204

attentionseeker1 wrote: »

I am planning to make the southern fried chicken for dinner tonight which it suggests you deep fry until cooked.

I would like to cook the chicken another way so that it is only deep-fried for the minimum amount of time for the coating (or maybe baked??). Has anyone tried poaching/baking the chicken with successful results?

I shallow fry for a short time to get the oil on the outside and a crispiness. Then I shove it on a rack in the oven to finish cooking it and lets the excess fat drip off.

sonastin

lolly_896 wrote: »

Are there any firm favourites from more takeaway secrets. We along with many others loved the sausage muffins and doner kebab from the 1st book ty

I haven't been as inspired by the second book as I was by the first but I do prefer the mediterranean doner in the 2nd book. The first was good but this is even better!