the takeaway secret

sb44

Gothicfairy wrote: »

Sparkly, can you not just use a can opener to remove the bottom ?

I use an old cookie cutter that is round (ish), works fine for me.

I love this book and I must have saved the cover price plus more on the breakfast muffins alone as my hubby loves them.

I think I know which kind of tin you mean, you won't be able to cut the bottom of it as it is moulded and not welded onto the end of the can if you know what I mean.

Natty68

Ack, well after reading the thread I went ahead and ordered the book from Amazon.. It's due to be delivered tomorrow, we have that Amazon Prime too - really very useful at Christmas time ThankfullY I payed for it using evouchers so DH won't be too mad as I didn't use the credit card..lol

sb44

sb44 wrote: »

Well, I have taken one of those Lamb Doner slabs out of the freezer to defrost for 'tea' or dinner as my husband likes to call it (if you remember I cooked 3 at the same time the other week and froze 2).

I'm going to use my V Slicer to cut it as thin as I can, I mean Wilkinson Sword thin which should be easy to do when it is defrosted and chilled.



We will eat some tonight and the rest for lunch tomorrow.

Tomorrow, I am going to have another go at making some peshwari naan and those onion bhajis that were mentioned earlier in the thread (the ones you cook in the oven).

I am not going to bother making any of the curries yet as we have about 18 jars of Sharwoods curry sauces to get through.

For anyone who has a B&M or a Heron store nearby, make sure you buy some of the Crucial Squeezy Garlic Mayo and Crucial Squeezy Yoghurt and Mint sauces for your kebabs or indian meals, they are brilliant and only £1 for 500ml bottles.

Ok well I used the v slicer to cut it and I have masses but it looks a bit dry, I imagine it will moisten up when I nuke it.

The photo at the bottom is the last one I made using a carving knife to slice, the top using the v slicer.

catlover47

I've ordered a copy for my daughter but I'm going to have a go at some of the things too. Sounds like a good way to lose some of the calories without giving up the takeaway.

Swan_2

sb44 wrote: »

Ok well I used the v slicer to cut it and I have masses but it looks a bit dry, I imagine it will moisten up when I nuke it.

that looks great

it should be fine, although I overcooked mine (new fan oven) when we had seconds the next day it came out of the micro absolutely perfect
I covered it, & did it in stages, mixing the meat around on the plate between buzzes to get even heat distribution

the plan next time is to slightly undercook & serve it next day as it's so much easier to get wafer slices when it's cold


I'll have to hide it though if it's going to make it through the night!

sb44

sb44 wrote: »

Ok well I used the v slicer to cut it and I have masses but it looks a bit dry, I imagine it will moisten up when I nuke it.

The photo at the bottom is the last one I made using a carving knife to slice, the top using the v slicer.

OMG!!!!

I can not believe the difference between this very thinly sliced one and the thicker one that I made.

The other was brilliant and such a suprise that it tasted just like our local doner house kebab.

This one was outstanding!

If I had given this a friend who is takeaway mad (he likes his food, he is a chef) I swear he would not have been able to tell it was not from the takeaway.

I am def going to do the same each time, if not freeze then cook the day before and chill so that I can use the slicer to slice it up.

elf06

Ok you've persuaded me to use my slicer haha

Swan_2

sb44 wrote: »

OMG!!!!

I can not believe the difference between this very thinly sliced one and the thicker one that I made.

The other was brilliant and such a suprise that it tasted just like our local doner house kebab.

This one was outstanding!

If I had given this a friend who is takeaway mad (he likes his food, he is a chef) I swear he would not have been able to tell it was not from the takeaway.

I am def going to do the same each time, if not freeze then cook the day before and chill so that I can use the slicer to slice it up.

my experience exactly!

the first one was really tasty & we enjoyed it, but the second day's finely sliced one was sooo much better

I'm definitely doing mine that way from now on

sb44

elf06 wrote: »

Ok you've persuaded me to use my slicer haha

Just watch your flippin' fingers! :eek:

I know they say to always use the hand thingy with it but if you cut the meat from the narrow end it won't hold it.

wogglemaker

I ordered my copy while in hospital, and we did the battered fish for supper tonight. With the subsitution of 1 oz of cornflour to the batter and the cod came out perfect, the advantage is you can realy cut down on the batter without feeling deprived.

Hubby wants to try & recreate the filled fritters he used to buy from the chippy as a nipper, he recons they were filled with cat food, but probably corned beef and onions.

Southern fried chicken is also on my list of to make (about dot com has methods for both onion and garlic powder).

Then a go at a couple of the indian curries has taken my fancy, I would never go to an indian takeaway or restaurant, but the hospital restaurant did an fantastic range they rea;y got my taste buds going.