the takeaway secret

MummyOfTwo

just got my copy today - hubbys eyes lit up when he saw the recipes!!! just wondering if you girls have any tips for cheaper places to buy the ingredients, mainly the spices and sauces?

Swan_2

MummyOfTwo wrote: »

just got my copy today - hubbys eyes lit up when he saw the recipes!!! just wondering if you girls have any tips for cheaper places to buy the ingredients, mainly the spices and sauces?

for the spices, Asian, Chinese or Halal grocers

or the ethnic food aisles in the supermarket, the same one trying to flog you those pricey little jars


not sure about the sauces, I only bought the book for the kebab recipe

mon1o

MummyOfTwo wrote: »

just got my copy today - hubbys eyes lit up when he saw the recipes!!! just wondering if you girls have any tips for cheaper places to buy the ingredients, mainly the spices and sauces?

i got a few of the herbs at my local aldi for 99p per jar. maybe try there if you have one local?

Well, its decided - hamburgers with cheese and crispy potato skins for tea tonight followed by the remainder of batch 1 of my banana muffins along with half baked ben and jerrys (1/2 price at morrisons!) for pudding.

I will then have no muffins left til i make some more........(hurries off to kitchen and gets baking like a mad woman!)

jillie1974

have been out today and bought loads of spices. think i need a spice rack as there are so many lol!

making the lamb donner tonight and the shredded crispy chicken tomorrow.

how does everyone reheat the donner meat--jusy incase there is any left ?

molly_malone

jillie - I reheat donner meat by wrapping it in foil and put in oven with the pitta breads. I made the sweet n sour chicken in batter earlier and it was lovely. I'm definitely making it myself from now on. :T

Swan_2

jillie1974 wrote: »

have been out today and bought loads of spices. think i need a spice rack as there are so many lol!

making the lamb donner tonight and the shredded crispy chicken tomorrow.

how does everyone reheat the donner meat--jusy incase there is any left ?

remember to keep your spices in a dark place, or at least out of sunlight & away from heat

I reheat the doner (covered) in the microwave, do it in bursts & give the meat a 'stir' to make sure it heats evenly
the pitas go in the toaster on lowest setting, I like them a bit crispy

jillie1974

spices are in the cupboard at the moment. just need to move some other foods around. need more jars though as some are just in packets.

so now i'm on the hunt for cheap spice jars

Swan_2

jillie1974 wrote: »

spices are in the cupboard at the moment. just need to move some other foods around. need more jars though as some are just in packets.

so now i'm on the hunt for cheap spice jars

excellent, cupboard is good

as for containers, anything all at that's properly airtight will do, the really cheap ones usually aren't (as I found out to my cost)

I'm gradually transferring all of mine into Lock&Locks as & when I can afford to buy them, Tesco & a lot of other shops to their own version of them that work just as well
it might seem like an extravagance, but when you compare it to the cost of replacing ruined spices the containers pay for themselves, imho

flea72

so had the doner tonight - could have done with slicing the meat a bit thinner, as it looked a bit like haslet, and next time will cut down on the garlic and onion, as i stink now lol - also used diced lamb that i blitzed in the food processor, as i though it would give a smoother texture than just squishing mince with my hands - as i cooked it last night, when OH saw the elephant leg this morning, his first words were whose crapped in the fridge, as it looked like a brown log, thankfully if tasted much better!

kids didnt fancy doner, so i also made the meatball marinara sub for them, and it went down really well - not too sure what a marinara sauce should be like (i always thought it was a spicy pepper sauce), but its just a plain tomato sauce

have now packed up the leftovers in ready-to-go portions, so i can just grab them from the freezer and reheat in the micro

F

sb44

jillie1974 wrote: »

how does everyone reheat the donner meat--jusy incase there is any left ?

We just zap the doner meat in 30 sec intervals, just keep checking to make sure it isn't drying out.

I have found that if you cut the meat thinly ie by using a mandoline or the Borner slicer that I have (once the meat it cold), we can make 12 kebabs.

We have 6 on the night and the remaining 6 for lunch the following day.

There is more than enough if you use regular sized pitta bread with salad and sauces.