the takeaway secret

sonastin

Just think of it as a healthier option than getting a takeaway - might not be low cal but certainly better for you when you know what you're putting in it!

One tip for making things slightly lower cal - in the curry recipes that call for adding cream at the end, I often just add natural yoghurt. Its slightly less creamy but I rarely use cream for anything else so it saves opening a pot to use just 75ml and makes it healthier too.

Swan_2

pixie1 wrote: »

Hi

Would you share your fajita mix recipe please?

Also, I have the book and was wanting to make this honer mix in bulk. Is the last 4 tablespoons on your calcs correct? In my book the actual bit listed is just 1 teaspoon unless Im reading it wrong?

Thanks

Pix

Hi Pix
I'll dig out the Fajita mix & post it for you, it is very similar to Kenny's & you might prefer his, it's just I found it online before I bought the books & have always used it

BIB :eek: I'll check that now!

Swan_2

here you go Pix I've got my Takeaway Secret here & I'm off to check my maths on the bulk Doner recipe

adapted from Top Secret Recipes.com when the full recipe was still available free, this makes the equivalent of one of the little packets you get in the supermarket


1 Tablespoon cornflour or cornmeal/polenta
1/4 – 2 teaspoons chilli powder to taste, I use just 1/2
1 teaspoon salt
1 teaspoon paprika (half smoked & half plain gives an interesting variation)
1 teaspoon sugar
1 crushed chicken stock cube or 1 teaspoon bullion powder
1/2 teaspoon onion powder or granules
1/4 teaspoon garlic powder
1/2 teaspoon ground cummin, or to taste
1) mix well & use as packet directions or see below

Bulk recipe
6 Tablespoons cornflour or cornmeal
1 Tablespoon chilli powder
2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons sugar
3 stock cubes or 2 Tablespoons bullion powder
1 Tablespoon cummin
1 Tablespoon onion powder
1 ½ teaspoons garlic powder
1) store in an airtight container, use 3 Tablespoons in place of 1 packet


the method (or follow packet instructions) serves 4 …

up to 1lb/450-500g boneless meat of choice cut into strips
spice mix from 1st recipe or 3 Tablespoons from bulk recipe
1 medium-large onion, peeled & cut into strips lengthways
2-3 peppers, deseeded & cut into long strips, a mixture of colours looks good
2 Tablespoons of oil
juice of half a lime, optional


1) coat meat with spice mixture & set aside
2) heat a Tablespoon of the oil in a wok over a medium-high heat, add onions, stir fry for a minute or two
3) add peppers, stir fry for 5-7 minutes or till slightly softened, tip into a bowl & set aside
4) wipe out wok, heat remaining oil, add meat & stir fry till no pink/red remains, don’t overcook though
5) put veg back in pan, stir till combined & heated through
6) add lime juice, stir to mix & serve with tortillas/wraps & any or all of … salsa, guacamole, sour cream/Greek yogurt, lime wedges

Swan_2

pixie1 wrote: »

Hi

Would you share your fajita mix recipe please?

Also, I have the book and was wanting to make this honer mix in bulk. Is the last 4 tablespoons on your calcs correct? In my book the actual bit listed is just 1 teaspoon unless Im reading it wrong?

Thanks

Pix

Swan wrote: »

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

Hello again Pix

I've checked it & it seems to be ok, 1 teaspoon = 5ml & 1 Tablespoon = 15ml, so 1 Tablespoon = 3 teaspoons

if you were trebling the recipe you could just use a Tablespoon in place of a teaspoon, but to make it in bulk, say 12 times the recipe

1 teaspoon plain flour x12 = 60 ml =4 Tablespoons
1 teaspoon dried oregano x12 = 60 ml = 4 Tablespoons
1/2 teaspoon dried Italian herbs x12 = 30ml = 2 Tablespoons
1/2 teaspoon garlic powder x12 = 30ml = 2 Tablespoons
1/2 teaspoon onion powder x12 = 30ml = 2 Tablespoons
1/4 teaspoon cayenne pepper x12 = 15 ml = 1 Tablespoon
1 teaspoon salt x12 = 60ml = 4 Tablespoons
1/2 teaspoon black pepper x12 = 30ml = 2 Tablespoons

however, the mighty Swan is not infallible so I'm happy to be corrected if I've got it wrong

pixie1

Thanks so much swan!! For the calcs and the recipe.
I must of been having a blonde moment

Swan_2

pixie1 wrote: »

Thanks so much swan!! For the calcs and the recipe.
I must of been having a blonde moment

you're welcome

oh I have lots of blonde moments, as you can see from the correction I had to add to the bulk Doner recipe I can't remember what mad quantity I'd put in before I realised I'd made a mistake, but I hope no-one actually tried it :rotfl::rotfl::rotfl:

Kevie192

For dinner tonight we had a variation on the Lamb Doner recipe. The same recipe but rolled into meatballs.

Served with cous cous, tzatziki and HM flatbreads.

auditbabe

Kevie192 wrote: »

For dinner tonight we had a variation on the Lamb Doner recipe. The same recipe but rolled into meatballs.

Served with cous cous, tzatziki and HM flatbreads.

I have done similar to this using turkey mince and it was lovely.

molly_malone

The flatbreads look lovely auditbabe, were they easy to make?

molly_malone

I made sweet n sour Hong Kong style from the second book. It was lovely.