Topic: Doner kebab

[Kashmiri Bob]

https://shawarmapolice.com/2017/08/04/farmfoods-l-a-diner-doner-meat/

Oh no, Bob - did you read that review? It gives it a score of 0/10 and says:

It has the texture of a graveyard
Tastes like existential dread
When you open the packet, it smells like someone has farted on it
There are absolutely no redeeming features about this product. None whatsoever.

Yes, a fair appraisal and summary. Could also apply to the other ready-made doner meat brands I have tried.

His finished dish photo (below) perhaps lacks a little something, I can't put my finger on it, but overall It's a useful review.






Rob

[Peripatetic Phil]

His finished dish photo (below) perhaps lacks a little something, I can't put my finger on it ...

A pitta bread, perhaps ?!

[Kashmiri Bob]

His finished dish photo (below) perhaps lacks a little something, I can't put my finger on it ...

A pitta bread, perhaps ?!

  I am going to give the Iceland stuff a go again Phil. By itself. I have a bag of Oyster & Spring onion sauce though, just in case.

Rob 

[Peripatetic Phil]

I have a few feral rats for exactly the same purpose !  (One of which was caught by little Squeaker last night, but I was able to capture it and release it outside, albeit a little the worse for wear ...).

[Secret Santa]

Rob

If it looks like dog chews and smells like dog chews ... it's dog chews!

But the Iceland stuff is the closest I've ever found to the real thing, while admittedly still sadly lacking compared to the real stuff. The way you cook it is important though. The best way I found was put a lump of the meat, because it is a lump when frozen, on a plate with a couple of sheets of kitchen roll under to mop up the excess grease. Microwave for about 1 minute, just to loosen the frozen lump, and then manually separate the pieces and spread them out so as to not be touvhing other pieces. This ensures no cold spots on the finished product and more even cooking. Then microwave again for about 30 seconds, depending on the microwave. You're just aiming to heat it to an acceptable temperature to eat so keep an eye on it on the second go. It's really easy to overdo it and it becomes tough. Done this way as far as I can tell it's virually identical to the real thing in texture. Frying pan method etc. doesn't work half as well and ruins the final texture.

[Kashmiri Bob]

Dog chews, very apt

My local Iceland are doing 2 different doner meats now. I bought a bag of the Grill House brand. Is this the greaser? I can't remember. The other one they have was twice the price, so ignored it; not sure what it was called.

Thing is I won't want my doner to be like the real stuff. Real stuff as in typical bought in EF kebab shop fayre. Aren't they all made somewhere in Leicester? I believe some kebab shops make their own, but don't know any hereabouts.

The micro is fine for defrosting the kebab meat, sure.  Pan/wok gives the best results for me though. Sherpur style stir fry, ideally with a  homemade Manchurian sauce. The Asian hot & sweet sachets are a good compromise. G/G paste with lots of freshly ground pepper additions too. Let's not forget the all important trimmings either.

I posted a photo of a proper Shazanz sherpur doner on here once. Can't seem to find it.  Rolled in a naan. I recall someone commented on my post and said the cross section view of it looked like a Swiss Roll

Rob

[Kashmiri Bob]

Shazanz are still going, yay!



It's been done up since I was last there. Very nice.  I like the neon chilli sauce & mayonnaise sign inside. It says something else but can't make it out.

Rob

[Kashmiri Bob]

Sherpur mix naga doner kebab:

https://youtu.be/LhdLdbrO_V4?si=9KSa-nIxU5_FV2aa

With naan, rice (or chips). Decent portion. Pretty sure they didn't have this on the menu when I went last. I would have tried it. I used to like naga back then. Not so keen now. Anyway, I had a go at making one with Mr. Naga Gold. Very tasty, but went through me like a dose of salts.



Rob