Topic: Doner Kebabs..look at this great forum!

[Secret Santa]

I was browsing for something totally unrelated to Doner Kebabs and came across this forum. It is to sausages what CrO is to curry! Here's the link:

http://forum.sausagemaking.org/viewtopic.php?t=1634&postdays=0&postorder=asc&start=0&sid=f63216baf848f8ac4bad7d43dbfa3145

Given the current topic in another thread about kebab chilli sauce I think it's well appropriate. A really interesting read.

[Herman Hari Mirch]

well - the chilli sauce from that site is just magnificent !

I used more onion that you'd probably associate with "one small one", put in a couple of teaspoons of black pepper, and used jaggery instead of sugar (only because I had some to use up, and to be a bit of a tart  ) - oh, and I ignored the seive option, as the sauce from our local kebabbery is quite thick, with all manner of bits in it....


Chilli Sauce

12 large green chillies
1 Red bell pepper
1 Small onion
3 small fresh tomato's
3 Large cloves garlic
1 Tbl tomato puree
2 Tbl Olive oil
1 Tbl white wine vinegar
3 tsp Sugar
1 tsp Salt
440 ml hot water

method:

In a pot fry in olive oil, chopped onions, chillies, red pepper and roughly chopped garlic.

When softened add tomatoes and soften.

Now add white wine vinegar tomato puree, salt and sugar, reduce the vinegar for a minute or two then add the water.

Simmer till everything is soft about 20 minutes, then liquidize, I use a stick blender, but you can use a food processor or liquidizer, then work through a sieve with the back of a spoon, to give a nice smooth sauce.


now, my question is, that recipe makes quite a bit of sauce, and as it's too good to waste, how long d'you reckon it would last in the fridge, bottled ?

thanks in advance for any response (oh - and I hope it's ok to post an off-site recipe - apologies if that's not the case !)

almost exactly as above, it turns out to be - hmmmm - well, i'd call it "jalfreizi hot" - certainly not over the top, but perhaps a little spicier than your average kebab shop strength - i toned it down with a splash of lemon juice, as half way through it tasted as if it might be getting a bit out of hand (having used a dozen inch and a half finger chillies) - good stuff though, highly recommended

[martinr1000]

as a bit of a side topic i tried the doner kebab recipe from this book on friday and it was superb.

http://www.amazon.co.uk/Takeaway-Secret-Cook-Favourite-Fast-food/dp/0716022354

i wouldn't say it was perfect (not greasy enough) but i suspect that this is because i used extra lean lamb mince and as we all know fat is the tasty part.

you blitz the mince in a food processor with some spices, roll it all up into a loaf and then cook in the oven for an hour and a bit.

there are some curry recipes in there as well but i haven't tried them yet.