Quote from: JerryM on February 18, 2010, 07:47 AM
Razor,

it could well be a razor w/e. might just get to try this recipe as well this w/e.

Lol, go for it Jerry,  if you have a good recipe for chilli sauce, should go really well with the donner.

Ray

Hi SS,

Yes, it's certainly a leaner version for sure.  Like I said, it's not bang on but well worth a go, even if it only provides you with a foundation to make improvements!

Ray

Donner Kebab Recipe

1/2 pound of mince Lamb
1/2 pound of mince beef
1 tsp salt
1 tsp dried oregano
2 tsp plain flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp of dried italian herbs

Add the dried herbs, salt and pepper to the mince mixture and mix together thoroughly - it's best to try and condense the mince into a small a "loaf" as possible, as it makes for a better texture and easier slicing when cooked.  To do this I usually just knead the the ingredients into the meat as vigorously as possible, mixing it for a good ten minutes or so.

Shape the mixture into a loaf shape and place it on a baking tray (it cooks better on a tray, I find putting it into a bread pan doesn't give it the sort of browning on the outside that your looking for

Bake in the oven (175c) for about 1hr 20min, turning once or twice to ensure even browning.

Once cooked, slice as thin as you can, or allow to cool completely and re-heat via your preffered method.

Just to point out:

This is not my recipe, it's one I found years ago on the net, so if anybody recognises it as their own, I'm not trying to rip you off


I wouldn't say that this is bang on, but it's bloody close ;D

Ray

Hi Josh,

It's definately worth a try mate.  Just make sure that when you add it to your final dish, you get a good chef's spoonful of the juices as well,  and put it in right at the end of your dish as it only needs heating up, not cooking any further!!!

Ray

Hi guy's

Who'd have thought  this little post would have caused so much debate :  For what it's worth, here's my slant on thing's.

BIR/Balti will be a million miles away from the original dishes, so the variance in taste and opinion is not suprising.  Just by definition BIR (British INDIAN Restaurant, should suggest that it is INDIAN cuisine.  To my knowledge, there are very few actual INDIAN restaurants about, most of which are Bangladeshi or Pakistan, so regional variance's are naturally going to occur, and yes, I am aware of Indias history and the fact that these other countries were once part of India.  But the country is vast, big enough to have a number of different languages, so it's bound to have dishes of the same name but with a different look and taste, from region to region.  As these chef's came to Britain back in the day, they bring their interpritation of that dish, including it's differences!

So, to say that a Vindaloo is nothing more than a basic curry with extra chilli, is neither right or wrong, It's just another variation of the dish.  I am in no doubt that there are "OK" vindaloo's and there are "great" ones too, and that will be the variation! 

The chef's that can make a curry for a quid, but sell it at 7 quid, are likely to be the ones who just add the extra chilli, the ones that make a curry for 2.50 but sell it for 7 are likely to be the ones that add the "magic" that some of you guy's are aware of.  D you see where I'm coming from?

For instance,  I get seekh kebabs from my local TA.  There are absolutely nothing like any restaurant ones I've ever tasted.  They have no food colouring in them, the texture is not as firm, kinda rubbery really but in a good way.  They are really spicy and the dominant spice is defo Jeera (Cumin)  They are absolutley beautiful but a million miles away from the restaurant ones, which I also love.  I've raised this point with the chef at the TA, who is from Pakistan BTW, and he, without doubt, tells me that these kebabs are the genuine artical!!!

I guess what I'm saying, at the risk of being a waffeling old fart   is, we will never truly crack the enigma that is BIR or Balti for that matter, until we all accept the regional differences, British and Asian, and just go with what makes YOU happy.

I'm willing to bet good money, that if any single one of you guys, knocked up YOUR take on YOUR favourate dish, and give it to Joe public to taste, they would think the dish had just come straight out of the best BIR in their repective cities and "Ta Dah" we have another variation!

God, I hoped that lot make some sense ;D

Ray

Hi Jerry,

Just thinking about your comments on the spice mix and base!

Quotethe proportions don't sit well with me on the spice and base - i'm gradually reducing spice mix from a std of 1 tsp per 300ml of base to 0.5 tsp. this recipe would suggest using 3.5 tsp. just seems a lot of spice.

This base doesn't give up much oil in the final dish meaning that very little reduction needs to happen.  Im guessing that using 300ml of base will require a bit of reduction to release the oil?  I also think it's worth mentioning, that in the spice mix, there is also garlic and ginger powder aswell as methi, something that I haven't seen in other blends.  This could account for the level of spice mix required?  Believe it or not, this is the least amount of spice mix required throughout the recipes in the book, some actually requiring 3 tsp if using pre-cooked prawns!

If you stick to the recipe to the letter, you will end up with a restaurant size portion, which is what I end up with even when I've used double the amount of (other) base sauces because of the reduction process.

I know I keep harping on about it : but the high level of spice, the low amount of base, could this be the difference between Balti and BIR?

Hope this helps!

Ray

Hi Jerry,

Quote from: JerryM on February 15, 2010, 09:22 AM

ps on the vindaloo etc what they mean is to make the dish "vindaloo" hot not make it a vindaloo - there's a big difference.

Yes, on reading the section again, with a bit more thought, I think you're probably correct, although, they don't have a specific recipe for either madras or vindaloo.

Quotewill let u know how i get on.

Please do!

Ray

Im from Manchester, and I didn't realise that these "red onions" were typical of Mancunian T/A, BIR's (that is, I thought you had them everywhere).

It is defo, white onions, tommy ketchup and a pinch of paprika!

Great with the massive crisp's as my youngest calls them ;D

Ray

This recipe comes from the "Authentic Balti Curry" cookbook ISBN 141205592 - X

125 Kushi base     https://curry-recipes.co.uk/curry/index.php?topic=4283.0
1 1/2 tsp Kushi spice mix  https://curry-recipes.co.uk/curry/index.php?topic=1547.0   
300g of Kushi Chicken/lamb/Vegetable  https://curry-recipes.co.uk/curry/index.php?board=28.0   
1 garlic clove, finely chopped
1/4 medium onion, finely chopped
2 tbsp vegetable oil
1/2 fresh tomato chopped.

Take a Balti bowl or Wok, and add the vegetable oil.  Over a high heat, fry the garlic, unitl light brown.

Add the onion, and fry for a minute or so, until golden brown.

Remove from the heat, and stir in 1 1/2 of "Kushi Spice".  Return to a low heat, stirring constantly to prevent burning.

Add the pre-cooked chicken/lamb/vegetables and simmer for a minute.

Add the base sauce and bring to the boil, stirring constantly.

Add the tomato, simmer for two minutes, garnish with fresh coriander leaves and stir.

Serve with rice, naan, chapatti or what ever you like.

Interesting section in the book; reads as follows:

With only a minor alteration you can make your Balti dish into a hotter curry - a Balti Madras.

Just add 1 tsp of chilli powder at the same time as the "Kushi" spice.

For Vindaloo, 2 tsp chilli powder
For Phall, 3 tsp chilli powder

Now I can't personally comment on this as I've never tried to do it but after bringing this up on the forum previously, some members think that the taste of Madras and Vindaloo can't be achieved by simply increasing the amount of chilli powder.  I , in theory, agree but I guess the proof of the pudding...and all that!

Ray

This recipe comes from the "Authentic Balti Curry" cookbook  ISBN 141205592 - X

This flexable combination will make around 4-5 portions, which - like the base sauce - will be used in future dishes.

4-5 bay leaves
2 1/2 cinnamon sticks (each 3-4 inches long)
5 green cardamom pods
2 black cardamom pods
4 cloves
3 star anise

1 kg mixed vegetables (to suit your taste, but see our recommendation below)

2 medium onions, finely chopped
8-9 garlic cloves, peeled

2 1/4 tsp chilli powder
1 1/2 tsp tumeric powder
1/2 tsp cumin powder
1 1/4 tsp coriander powder
1 tsp curry powder

5 tbsp vegetable oil
1 tbsp salt

Place the whole spices (bay leaves, cinnamon, cardamom pods, cloves and star anise) into a clean piece of cooking net, and - as with the base sauce recipe - tie with a knot.

Drop the net into a saucepan containing 900ml (1 1/2 pints) of water, and boil for about 20 minutes - or however long it takes to reduce to approxamately half the original volume.  Take the net out, and throw it away.  Keep the spicy water to one side, as it'll be used later in the recipe.

While that's boiling, prepare the vegetables.  This can be varied to duit your taste but the following is a typical restaurant combination:

125g potato - diced into 1 cm pieces
125 g carrot - cut into 1/2 cm slices
125g peas
125g green beans - cut into 1 cm lengths
125g mushrooms - cut into quarters
125g cauliflower - broken into pieces approxamately 1 1/2 cm in size
125 broccoli - broken into pieces approxamately 1 1/2 cm in size
125g sweetcorn (if using tinned, drain the water, and rinse thoroughly)

Prepare these individually, and put to one side.

Next, take the garlic and chop very finely or reduce to a paste in a blender.  (This amount of garlic is necessary, because of the large amount of vegetables thet we're using.  It adds much needed flavour)  Again, put this to one side.

Place the powdered spices (chilli, tumeric, cumin, coriander and curry powder) into a bowl, mix well and set aside.

Pour the vegetable oil into a saucepan which is big enough to take all the vegetables.  In fact, the bigger, the better.

Place on a moderate heat.  Add the garlic, and fry until golden brown.

Then add the onion until it too becomes golden brown, before adding 1 tbsp of salt.  Mix well.

Reduce to a very low heat and add the mixture of spices, stirring constantly to prevent it from burning.

Add about half of the spiced water mixture to the pan, continue stirring.

On a low heat, and stirring constantly, add the carrot and boil for three minutes.  Then add the potato, leaving it to boil for another three minutes.  Now add all the other vegetables - except the broccoli and the sweetcorn.  Leave them for about two or three minutes, before finally adding them, along with the rest of the spicy water.  Let it cook gently until it's tender and most of the liquid has evaporated.  (This should take about 10 minutes)

The mixed vegetable base is now ready and, once cooled, can be refrigerated.

My observation:

Hard to say as Im not really a grass muncher but the wife loves it ;D

Ray