the takeaway secret

vernall

had my book for a while and been reading this forum my first recipe is going to be the doner kebab....just have a few questions

are you guys turning it round halfway or turning it over halfway?
are you baking it straight on the baking sheet or using some sort of wire rack?just thinking of it sat in the fat on a baking sheet lol

Poppytime

Don't know if this is any help to anybody but I used these and ground them down in a pestle and mortar and worked really well.

luv-my-job

vernall wrote: »

had my book for a while and been reading this forum my first recipe is going to be the doner kebab....just have a few questions

are you guys turning it round halfway or turning it over halfway?
are you baking it straight on the baking sheet or using some sort of wire rack?just thinking of it sat in the fat on a baking sheet lol

I turned it over, as in upside down and straight on a baking sheet, no rack. Surprisingly very little fat from this! It was yum!

sb44

Clutterfree wrote: »

I've looked in both Tesco & Morrisons with no luck.

Yesterday I ordered some from here... http://www.theasiancookshop.co.uk/laziza-garlic--ginger-paste-2299-p.asp
They also sell onion powder (I've only been able to find onion granules in the supermarkets) http://www.theasiancookshop.co.uk/onion-powder-ground-onion-powder-1813-p.asp

Never used them before so will let you know what their delivery times are like when it arrives.
HTH.

Home Bargains sell jars of minced garlic and B and M stores sell jars of minced ginger so I think I will get one of each and mix them together.

Sainsburys sell jars of onion powder which I managed to get the other day.

sb44

vernall wrote: »

are you guys turning it round halfway or turning it over halfway?
are you baking it straight on the baking sheet or using some sort of wire rack?just thinking of it sat in the fat on a baking sheet lol

When I put mine in the oven I put it on a piece of baking paper on a baking tray.

I noticed there was a bit of fat on the paper when I went to turn the kebab over so I put it on a wire rack for the rest of the cooking time.

sb44

sb44 wrote: »

Blimey, that looks lovely but I think I would get lockjaw trying to eat it!

After saying that, I am going to give this a go tomorrow but I couldn't get the normal sized muffins, had to get the oven bottom ones from Aldi and they are HUGE!

I think I may be eating it with a knife and fork.

Well, I made the sausage and egg muffins and my husband was really impressed, saying they tasted just like McD ones.

They will def be going on the make again list.

pixie1

Well the donor kebab was a huge hit! I wanted to take some pictures but in the excitment of wanting to try it i forgot! Hubs thought it was lovely too, just like the ones we used to have back in the UK but surprisingly healthy, i will def do this again.

I prepared mine in the morning and left in the fridge until supper time. I cooked it on a baking tray and turned it oncel.

I also prepared the sausage patties for the breakfast muffins yesterday so I will be cooking those in the next hour or so - hope they are as nice as the goldne arches.

Pix

MrsE_2

larmy16 wrote: »

Yeah I was a bit worried that my meat might be a bit too "quality" for the donner but it was absolutely divine. It said it was 20% fat. Not sure if that is low or high as I have not bought lamb in years. There was a lot of fat on the baking sheet so it was ok.

I will be happy to try to value also. Thing is this was actually cheaper than Waitrose own Essential brand so I had to get it.:)

If you are doing slimming world then the 20% fat lamb mince will be a no-no.

Waitrose do a low fat one, its in a small 250g packet & £2.49. Its the lowest fat lamb mince I have found.

midnightraven3

i buy garlic puree in tubes
i never have any problems getting it in any supermarket, and if we have it here, you will get it anywhere!:rotfl:

Gia make it, an italian company
green & white tube in a box (like some tomato puree)
most supermarkets carry Rajah range now, and they do the 210g jars of garlic paste for £1.27ish

elf06

vernall wrote: »

had my book for a while and been reading this forum my first recipe is going to be the doner kebab....just have a few questions

are you guys turning it round halfway or turning it over halfway?
are you baking it straight on the baking sheet or using some sort of wire rack?just thinking of it sat in the fat on a baking sheet lol

I did neither I completely missed the bit where you turn it over (I never read things properly :rotfl:) and I didnt put in on a rack. I did, however, take it out the oven a couple of times and tip up the baking tray just to get whatever fat there was off the tray.

midnightraven3 wrote: »

i buy garlic puree in tubes
i never have any problems getting it in any supermarket, and if we have it here, you will get it anywhere!:rotfl:

Gia make it, an italian company
green & white tube in a box (like some tomato puree)
most supermarkets carry Rajah range now, and they do the 210g jars of garlic paste for £1.27ish

The Gia ones are the same ones I use but since this recipe called for a powder I went out and bought garlic granules and onion granules. Both worked fine in my opinion