Amateur Chef School

[Shevin Keedy]

Get yourself a bottle of Henderson's Sauce (from Sheffield) and you'll never go back.

Henderson's Relish.

 

[tim gabbott]

Seen a few ‘donor’ at home recipes but that one looks pretty easy! Went to Istanbul last summer and one of my favourites was ‘Iskender Kebab’ but I never bothered trying it at home because of the meat. Will try it next week using that donor recipe and post the results

I’ll pm you my address

 

[coollino]

Here is a top tip for when cooking with curries.

When using yoghurt, cream etc cook with it on a high heat. It will split but after the splitting stage it caramelises and give a good sweetness.

 

[carlos21]

Here is a top tip for when cooking with curries.

When using yoghurt, cream etc cook with it on a high heat. It will split but after the splitting stage it caramelises and give a good sweetness.

Good evening sir how are you doing today.

 

[coollino]

Good evening sir how are you doing today.

I'm good squire. How are you?

 

[carlos21]

I'm good squire. How are you?

I am good today mucka.

 

[Toast]

Picked up this today..
Some boss looking scoff inside.

 

[magicjuan]

Cayenne and chilli powders are widely used in all levels of cooking so carry on.

Although for a curry, garam masala would be a good spice blend to start with. Toasting (by dry frying) whole cumin, mustard, coriander seeds etc for your dish will help a lot too.

Look for something called asafoetida, like a curry version of msg, brings all the tastes of different spices out.

 

[Mr. White]

Seen a few ‘donor’ at home recipes but that one looks pretty easy! Went to Istanbul last summer and one of my favourites was ‘Iskender Kebab’ but I never bothered trying it at home because of the meat. Will try it next week using that donor recipe and post the results

An authentic Doner kebab recipe involves layering up massive amounts of thin slices of meat on a vertical rotisserie....not really practical or affordable for the home cook. Indeed, it is 'street food', so it's designed to be sold on mass, day by day.

I've tried the 'gyro meat', home cook method several times, and it's worked out well. For any left overs, slice it up into individual portions and freeze it. Reheat under the grill and you have homemade kebabs whenever you want. It can dry out quickly, but that's also true from takeaway kebab meat.

 

[coollino]

Look for something called asafoetida, like a curry version of msg, brings all the tastes of different spices out.

I have a spice mix with some in, it smells lol

 

[Lord Buckethead]

Best lunch of the Lockdown so far.

Pineapple and Cheese on Toast.