Midweek doner kebab

[Cycling Naturalist]

And probably why most wonder why you bother to keep posting about it.

Because it gives people like you something to reply to.

 

[vernon]

Still no pictures.....

 

[ChrisV]

 

[srw]

I'll stick celery salt on my list of new things to try then.

I don't grow them. I just buy them with best intentions but can never quite bring myself to cook them and in the blink of an eye, they rot while I'm thinking about it.

If you've got a gas cooker, roast the aubergines by putting them on the flame. They go blackened and squidgy and utterly gorgeous - take off the worst of the burning and use in a tomato sauce or simply season and eat as is. You can probably get a similar effect in a very hot oven.

 

[threebikesmcginty]

I'll stick celery salt on my list of new things to try then.

I don't grow them. I just buy them with best intentions but can never quite bring myself to cook them and in the blink of an eye, they rot while I'm thinking about it.

Celery is shíte, it's not worth the effort to eat it. As mench'd above, blackening the skins is a great way to cook aubes, they take on a wonderful smokey flavour, we're all 'lectric so I used a Camping Gaz stove, a bit laborious but worth the effort.

 

[rich p]

Celery is shíte, it's not worth the effort to eat it. As mench'd above, blackening the skins is a great way to cook aubes, they take on a wonderful smokey flavour, we're all 'lectric so I used a Camping Gaz stove, a bit laborious but worth the effort.

Someone ought to start a thread about baba ganoush, maybe?

 

[The Jogger]

Patrick I'm going to give this a go, how long does it need to cook for?

 

[Cheddar George]

Well Friday night is nigh so don't be surprised if i am banging on your windows in the early hours demanding a kebab, make sure you've got plenty of shredded white cabbage and chilli sauce in.

Should i puke in your bird bath i apologise in advance.

 

[Cycling Naturalist]

Patrick I'm going to give this a go, how long does it need to cook for?

It very much depends on the weight and how you shape it in the tin. Treat it as a roast and you won't go far wrong. It's better undercooked rather than over cooked to keep it moist. Grease the greaseproof paper to stop it sticking to the meat.

 

[The Jogger]

I'll do 3/4lb in weight.

 

[Cycling Naturalist]

I'll do 3/4lb in weight.

If you have it in a fairly square shape, then I'd start off at 170 for ten minutes and then do it for a further half hour at 150.

 

[Markymark]

If you have it in a fairly square shape, then I'd start off at 170 for ten minutes and then do it for a further half hour at 150.

Have you thought about one of those cooking blow torches to brown the slices before serving? Like a creme brulee

 

[Markymark]

....or actually just make them into patties and fry them like kofte?

 

[Cycling Naturalist]

Have you thought about one of those cooking blow torches to brown the slices before serving? Like a creme brulee

Yes, but it struck me as an unnecessary complication.

 

[Markymark]

Yes, but it struck me as an unnecessary complication.

You'll get a more authentic crispy to soft ratio on each slice.