the takeaway secret

MancMillyMolly

Oooo that chicken looks gooooooooddd!!!

I've just ordered my copy of this book from Amazon, and I'm VERY excited about trying some of the recipes out. Can't wait!! :j

MMM

Waxy_Bean

Ooo - this book looks good. Are many of the recipes milk/egg/nut free? My son is allergic to those ingredients and I don't want to shell out if I find I can't make much from it, and from what I've gathered these are recipes you should follow to the letter to get the takeaway taste rather than subsituting other ingredients.

Thanks in advance.

missjennipenni

My brother has emailed me (after seeing all my photos) asking for the book for Christmas lol! Think Im going to make him up a wee hamper, and get onion powder, garlic powder, burger press & things like that.

missjennipenni

Waxy_Bean wrote: »

Ooo - this book looks good. Are many of the recipes milk/egg/nut free? My son is allergic to those ingredients and I don't want to shell out if I find I can't make much from it, and from what I've gathered these are recipes you should follow to the letter to get the takeaway taste rather than subsituting other ingredients.

Thanks in advance.

The burgers, kebabs and curries are free from all those things as far as I remember! Anything in a coating/batter has though.

Waxy_Bean

Thanks MissJenniPenni -I'll have a think about it, perhaps I'll get DH to get it for me for xmas.

meritaten

Waxy_Bean wrote: »

Ooo - this book looks good. Are many of the recipes milk/egg/nut free? My son is allergic to those ingredients and I don't want to shell out if I find I can't make much from it, and from what I've gathered these are recipes you should follow to the letter to get the takeaway taste rather than subsituting other ingredients.

Thanks in advance.

some of the FCK recipes use milk and eggs to help coat the meat and make a batter, but its the mix of spices and onion and garlic powder that flavour it.
my son had allergies too, and if I were you I would try the recipes but using his usual milk substitute in place of the egg/milk stage of the coating process. (the egg is so watered down I really didnt think it would work - but it did, and think either soya milk or soya cream could be substituted successfully).

If you would like to try out an FCK recipe before buying the book, PM me and I will give you the recipe for the FCK chicken? btw, as he cant have their chicken he wont know if the taste is slightly different?

Waxy_Bean

meritaten wrote: »

If you would like to try out an FCK recipe before buying the book, PM me and I will give you the recipe for the FCK chicken? btw, as he cant have their chicken he wont know if the taste is slightly different?

Thanks Meritaten. I tend to cook for the whole family (as cba to make two or more meals) and so we all eat nut/egg/dairy free for most meals so while he might not notice the difference if I cooked with soy or oat milk (he's only been allowed to start eating soy this week so is used to oat milk as an alternative in cooking) but DH most definitely would notice!!

meritaten

if I PM you the recipe and you tried it, but DIDNT tell the rest of the family its SUPPOSED to be FCK just a new chicken recipe you were trying out?
MOST recipes in the book are egg, milk and nut free, where eggs and milk are used they are mainly as a binder and dont really make much difference to taste in my opinion.
I know what you mean about cooking for the whole family - but sometimes you DO have to compromise a bit on either on the taste or just cook the allergic one something different! I wish I had had this book when my son was a child! I didnt dare let him have fast food or even fish from the chippy!
be happy to pm the recipe - its very simple.

JulieGeorgiana

We tried the Milkshake ones... then added a Shakeaway twist!!!

We all agreed that the sugar made it too sweet, more like fast food milkshakes and not Shakeaway ones... so next time we are going to remove/use less sugar and see what happens!

Jolaaled

I made a double quantity of 'basic curry sauce' and now have a freezer full!..Should keep us going for a while.

I used some of this Basic sauce, to then make a Korma (the receipt in the book is for chicken korma, but as we're all veggie here, i made it with what i had.that is, swede, potato, peas adn spinach).

It was just fab...Exactly like you get in the Indian restaurants/takeways..except that I know what's in it! and it was a lot cheaper too.

The basic sauce was a bit of a faff to make, with lots of chopping, but well worth it. I substituted grated ginger and 'lazy garlic' for the 'garlic and ginger paste, that the recipe demands..and I had no turmeric, so added some Lidl mild curry powder, as it looked so yellow.

Thanks so much to the OP.