the takeaway secret

moneysaver_2010

what are the biggest changes between the 1st and the 2nd book? or are most the recipes the same?

frugaller

I've just bought this book, can't wait for it to arrive! :-)

sonastin

moneysaver_2010 wrote: »

what are the biggest changes between the 1st and the 2nd book? or are most the recipes the same?

Quite a few different things - mexican, thai, japanese plus some different curries, chinese, burgers, etc. Haven't got the books to hand at the moment but off the top of my head, I remember a thai green curry, japanese kato (?) curry, kung pao chicken, "whopper" type burger (can't remember how he refers to it but you know what he means, mcflurry ice cream (again, not by that name!), etc.

Also some slightly different recipes for the extra stuff - chapattis, chilli sauces etc.

Oh, and recipes for garlic&ginger paste, sweet chilli sauce, etc.

No direct duplicates but there are a few similar variation-on-a-theme types - mediterrean doner (as I previously mentioned), a different basic curry sauce etc.

Keep meaning to try the thai green curry but when I've got time to prep it, I've also got leftovers in the fridge that won't survive being left there so end up using them up - and then having no time to try a new recipe on the next night!

kerri_gt

sonastin wrote: »

Quite a few different things - mexican, thai, japanese plus some different curries, chinese, burgers, etc. Haven't got the books to hand at the moment but off the top of my head, I remember a thai green curry, japanese kato (?) curry, kung pao chicken, "whopper" type burger (can't remember how he refers to it but you know what he means, mcflurry ice cream (again, not by that name!), etc.

Also some slightly different recipes for the extra stuff - chapattis, chilli sauces etc.

Oh, and recipes for garlic&ginger paste, sweet chilli sauce, etc.

No direct duplicates but there are a few similar variation-on-a-theme types - mediterrean doner (as I previously mentioned), a different basic curry sauce etc.

Keep meaning to try the thai green curry but when I've got time to prep it, I've also got leftovers in the fridge that won't survive being left there so end up using them up - and then having no time to try a new recipe on the next night!

I've only tried a few things from the first book (incl the tuna mayo which does make a diff with lemon juice) but I'm now tempted with the second book for the mcflurry alone

lolly_896

I tried the pizza base from the 2nd book - not overly impressed. Theres not alot i fancy in the new book

Nanamia

I'm addicted to the books already. Thank you so much OP for the introduction:) So far we've loved the lamb kebab,pittas,chicken madras, nan,pizza and beef chow mien. Such a change from my usual meal plans and really enjoying that a little bit of prep earlier in the day makes a really quick tasty meal very quickly.
I'm toying with making up a ready mixed kebab spices ( much as Kenny uses restaurant spices in book two) I think if I multiple the measurements I should have the spice mix and speed up a little. I hope you can understand what I mean because I know what I mean and that didn't make sense at all! If I multiple the ingredients by for example 10 then add up the measurements of the recipe I should have the right amount ! Should I ? Help

Swan_2

hi Nanamia,
yes that would work I do it with a Fajita mix (slightly different from Kenny's) & just add 3 Tablespoons which is all the 'spoon' measures from the original recipe added up
if you bulk up Kenny's Fajita mix, you'd need 2 Tablespoons + 2 1/2 teaspoons, I'd just use 3 scant Tablespoons


multiples of 3 are easier to work out because 3 teaspoons = 1 Tablespoon, so 12 x the recipe with the ingredients in the order they're shown in the book (can't write it all out on account of copyright)

bulk Doner seasoning

4 Tablespoons
4 Tablespoons
2 Tablespoons
2 Tablespoons
2 Tablespoons
1 Tablespoon
4 Tablespoons
2 Tablespoons

then you'd use 1 Tablespoon + 2 1/4 teapoons of the mix, again, I'd just use 2 scant Tablespoons <--- CORRECTION

remember to give the bulk mix a stir before using, as the ingredients will settle with the herbs on top & finely ground things on the bottom

Badrick

I've started keeping a jar of ready mixed donner spice which I just add to a 200gram portion of minced lamb and following a suggestion on here, form into a thin pattie and fry in a pan, takes less than 20 minutes.

Nanamia

Thank you so much Swan and Badrick what good ideas:) thanks so much:) x I'm gonna give it a go. Which recipes to try next is my biggest dilemma !

Swan_2

Nanamia wrote: »

Thank you so much Swan and Badrick what good ideas:) thanks so much:) x I'm gonna give it a go. Which recipes to try next is my biggest dilemma !

see my correction above in #2409 :eek: my adding wasn't at its best when I posted, sorry