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The All New Bang on Trend Cookbook Challenge 2018

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  • caronc
    caronc Posts: 8,529 Forumite
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    Pollycat wrote: »
    As it's my first time, I'm going to stick with Gurning Greg's recipe. :rotfl:
    I'm sure it will be tasty :)
  • Mrs_Cheshire
    Mrs_Cheshire Posts: 1,252 Forumite
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    I made doner kebab this week, ended up cooking it in the oven as I wasn't prepared enough in the morning. I didn't enjoy it as much this time, mush prefer my slow cooker version.
    Yesterday I boiled a gammon for the first time, I usually oven cook them. I'll definitely be doing it again as it was a lot less salty than usual and also was a good texture.
    I'm having cod with a pesto crumb tonight, going to make my own breadcrumbs using the crusts from the end of the loaf, not done it before. Hoping to be able to blitz them in my food processor.
    Will report back!

    I'm looking for a good carbonara recipe for tomorrow's tea as I have half the gammon joint left over. Anyone got any tried and tested recipes to share?
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  • Nelski
    Nelski Posts: 15,197 Forumite
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    I love this one from Gino

    Carbonara
  • Nelski
    Nelski Posts: 15,197 Forumite
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    Thanks for all the doner recipes I have some lamb mince in the freezer so I think I will try it in the slow cooker at the weekend. last time I made it it was from The Takeaway Secret which I love and he makes spicy onions to accompany which are now a staple for me.

    Mrs Cheshire
    I can totally recommend the John Tarode Pea and Ham soup ....I used some left over gammon for that too and a sneaky taste (half a bowl :o) tells me its going to be really lovely...Ill report back properly tomorrow
  • gt568
    gt568 Posts: 2,535 Forumite
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    One for the dudes cooking the doner in a SC, does it not end up sat in a massive pool of grease and liquid from the lamb mince?
    {Signature removed by Forum Team}
  • caronc
    caronc Posts: 8,529 Forumite
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    gt568 wrote: »
    One for the dudes cooking the doner in a SC, does it not end up sat in a massive pool of grease and liquid from the lamb mince?
    It can do though you leave it behind so it mainly drains off, I usually use lean lamb so it's not too bad but if fattier mince you can scrunch up foil balls and sit the meat on top of them (if you do that pop a a tbsp or so of water on the bottom of the slow cooker)
  • caronc
    caronc Posts: 8,529 Forumite
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    I made the Hairy Biker's "Portuguese Green Bean Soup" from the "Family Cookbook - Mum knows best".
    Apart from halving the recipe (the original made 8 portions) I made no changes.
    Feedback - This is a simple and quite frugal recipe that packs a lot of flavour. You cook onion, carrot and potatoes in chicken stock and a little olive oil until the veg are tender then blend until smooth. You then add thinly sliced carrots, chopped green beans and thinly sliced or diced chorizo and simmer gently until the carrots and beans are cooked.
    Would I make it again? Yes definitely especially in the summer when I hopefully will have a bean glut
  • downshifted
    downshifted Posts: 1,166 Forumite
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    edited 6 February 2018 at 12:10AM
    Thanks for this caronc. I!!!8217;m hoping for a bean glut too !!!55357;!!!56832;

    Sorry for the glitches. No punctuation in future posts I promise. Apart from full stops which seem ok.
    Downshifted

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  • Pollycat
    Pollycat Posts: 35,755 Forumite
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    Tonight is not really a new recipe but we're having lamb burgers.
    I took out 500gm of mince for this
    Pollycat wrote: »
    Tonight is a new-for-us recipe.
    Home made doner kebab from the Eat Well for Less programme.
    I spotted some harrissa pitta breads in Mr T's so thought they'd go really well.
    and decided it would be too much for 2 of us so made burgers.
    My home-made burgers are always different, I add different herbs and often mustard, horseradish etc.

    Re the doner kebab, I cooked it in a small loaf tin and it worked well.
    Some suggestions about doing it in the slow cooker but I think I'll stick with the oven method.
    I got a nice bit of crust on the outside which I don't think you'd get with the slow-cooker method and really, when you think about it, that's how doner meat is served - whether in your local chip shop or in Greece & Turkey.

    There was a fair amount of fat that came out of the meat.

    The harrissa pita breads were fab, added the perfect spicy taste.
  • joedenise
    joedenise Posts: 17,633 Forumite
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    Cooked a new recipe for sausage pilaf with roasted veg last night from the Savvy Shoppers Cookbook which I bought recently with the Tom Kerridge book from Am*zon just to make it up to the necessary £10 for free postage:money: - cost less than paying for postage on just the 1st book!

    It's a definite keeper.

    Denise
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