the takeaway secret

elf06

MORPH3US wrote: »

Which rings does everyone use?

Looking on ebay they have stainless steel ones or silicone ones...?

I was thinking silicone might be better for use in a non-stick pan, but then the stainless steel ones would also be useful for cutting out the "sausage pattys" for the muffins.

What does anyone think?

I bought silicone ones (99p for 2 off ebay) but mine have a little silicone handle at each side - the only prob i found making the eggs was getting the foil over the top and round the handles and still sealing it iyswim........
I did think (while making them) that a metal ring would have been good for cutting the patty

kinkyjinks wrote: »

When I asked the SA in Tesco where they kept the blocks of creamed coconut that I'd saw online she said they didn't stock it in that store, same with the value lamb. She also told me that if I shopped online my shopping was actually picked in another store that is about 15 miles away (my local one is less than 2 miles away) so it's worth checking. I hope not all Tescos do the same thing because IMO it's a shocking waste of petrol/diesel.

I really is!! I work for them but our store doesnt really do deliveries. We deliver to a ferry twice a week but thats it which is a pain because I would love to be able to get home deliveries

Clutterfree wrote: »

I made this yesterday, the rice was a tad overcooked but otherwise very tasty. I don't like spicy food and I ate it and enjoyed it but I will try another curry recipe next time for my hubby and DS1 as they like spicier food than me.
Hubby said Tikka from an Indian is red in colour but I did leave out the food colouring as I didn't want to add it.
I now also have 9 x 250ml of the basic curry sauce in the freezer so that will make things easier for my next curry...

Basic Curry Sauce:



Chicken Tikka Pieces:



Chicken Tikka Masala & Pilau Rice

That looks delish :T
Really want to try it now!!!:rotfl:

Swan_2

right, I tried the flour tortillas from the book & the ones from kinkyjinks' link

the ones from the book were a real pain at first, very wet, needed a lot of extra flour to get a handleable dough
the others were too dry at first, but a little extra water sorted that out
but eventually I had 2 lots of nice dough

rolling out was surprising, the ones from the link were really difficult to roll, came out all sorts of bizzare shapes & definitely wouldn't roll out to 30cm!
on the other hand, the ones from the book were a pleasure to handle, maybe it was the half hour resting? but they wouldn't roll out any more than 7-8 inches

I haven't eaten them yet (still have to make my Fajitas) had a nibble at each & they seem very similar, & taste ok
but I'm not convinced they're going to be pliable & wrap-able

verdict & pic to follow

Clutterfree

Made 2 pizzas today - 1 Margherita and 1 Texas Style Barbecue (or AKA pepperoni!!) and served them with the pitta salad.
I tweaked the cooking times as I made one last week and felt the temp in the book was too high. I cooked the bases on their own on Gas Mark 7 for 5 mins before topping them and then cooking for a further 12 mins, swapping the shelves round halfway through.
I also didn't have any BBQ sauce for the Texas Style one (as per recipe) but I didn't miss it. I also chopped the red onion and pepper rather than slicing it but that was just personal preference.
Another thumbs up from the family! :money:

Piccies...

Italian Pizza Sauce:



Thin Crust Pizza Base:



Margherita Pizza:



Texas Style Barbecue Pizza:

sockdrawer

I got this out of the library after hearing about it on here, and have since ordered it on Amazon.
So far I've made the Lamb donner Kebab. A surefire winner with the kids, especially DS1 who'se 17 and his friends who spend a fortune at our local takeaway! I doubled the recipe, and there was some left over for some of his party stragglers to have for lunch. They were really happy.
Re Sphag Bol- I use Marcella Hazan's recipe with Skirt steak (it may be called something different in England- Scots and English cuts can be named different ways) or Haugh beef. http://seattletimes.nwsource.com/html/foodwine/2002983420_bolognese10.html Except I put it in the slow cooker for a few hours.
Going to try the Lamb dansak tomorrow I think.

fletch3163

Well, I made the doner today. I wasn't all that hopeful it would taste the same. After all, it was just adding powders to some mince wasn't it? I could not believe how it tasted though. Superb!

DH was extremely impressed too. It's not moneysaving per se (no ability to pad out, etc) but it definitely is money saving compared to the price of a couple of kebabs.

I also made the basic curry sauce and the chicken curry. My goodness I'm a lightweight when it comes to spicy food so I can still barely feel the middle of my tongue:o. It was SO good though.

So, that's three recipes made and three absolute successes. I have 2 other minces in the fridge (hard to find in Tesco here). I wonder if the kebab will freeze well if I made another (I wonder if the meat would even make it to the freezer actually:p)

newleaf

Just bought the book for myself - many thanks to the OP for the link. It's back at the old price too. While I was there, also picked up the Hairy Bikers 12 days of Christmas for my MIL's Christmas pressie, I reckon she'll love it.

drc

Just made the chicken korma recipe. Tasted exactly like the takeaway version :j.

Swan_2

the wraps turned out well, I put them in a clean tea towel to cool & microwaved them in it when we were ready to eat & they stayed quite soft & tasted really good

they're easy to make once you get the consistency of the dough right, but there's a lot of rolling out then standing over the cooker tending them & it might not be everyone who wants to put off that amount of time

I haven't put the fajitas in the pic because I used my own recipe

JayJay14

When I made the wraps for the first time my kids (21 and 22) were over the moon and I'm banned from buying them now.

But of course they are not the ones doing the rolling and pan tending:rotfl:

Swan_2

JayJay14 wrote: »

When I made the wraps for the first time my kids (21 and 22) were over the moon and I'm banned from buying them now.

But of course they are not the ones doing the rolling and pan tending:rotfl:

my kids are grown up too, maybe we should get them to do the donkey work

these ones definitely turned out a lot better than my last attempt, put me off for years!