Midweek doner kebab

[Cycling Naturalist]

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

I've tried that, but they are a bit dry if done thinly to fit the kebab. The advantage of the "brick" is that you have a residual lump that you can slice up for sandwiches/rolls etc.

 

[threebikesmcginty]

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

Just spreading the aubergine love where I can brother.

 

[Crackle]

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.

So you may have to make them carcinogenic before you can eat them: Cool, they're growing on me all the time.

 

[theclaud]

Celery is shíte, it's not worth the effort to eat it.

It's just as well you never had any credibility to lose...

 

[subaqua]

It may have been said but i am not reading 4 pages of sunni.

thursday is not Mid fecking week . wednesday is midweek. and wednesday is curry night not kebab night. kebab night is friday or saturday AFTER a few scoops

 

[subaqua]

and I may or may not have rode to the kebabshop earlier, placed an order, then gone to the pub 5 doors up for a nice pint of cornish coaster, then gone back and collected the freshly cooked meat n bread n salad combo then rode home.

 

[TheDoctor]

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

I'm sure I've done that in the dim and distant. I do know you need to cook the aubergines till they're completely cremated, then give them another half hour...