tag:blogger.com,1999:blog-4788665200680669314.post1769762049008804523..comments2023-08-11T21:41:56.354+01:00Comments on Frazzled Shell: Recipe - Fakeaway - Doner Kebab with Chilli SauceShell http://www.blogger.com/profile/08538787741408193116noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4788665200680669314.post-230618092515589882018-09-09T22:04:40.654+01:002018-09-09T22:04:40.654+01:00Oh that's fab Tim! I'll definitely try tha...Oh that's fab Tim! I'll definitely try that then. More lately I've been using Tom Kerridge's recipe - have you tried that? Complete with blowtorching it to buggery after it's cooked? <br /><br />Thanks for posting :-) x Shell https://www.blogger.com/profile/08538787741408193116noreply@blogger.comtag:blogger.com,1999:blog-4788665200680669314.post-37791492483143881092018-09-08T14:33:40.873+01:002018-09-08T14:33:40.873+01:00Second time making this today. My first batch came...Second time making this today. My first batch came out dry too so this time I added 50g of pinhead rusk and 50ml of water and left it for a day to absorb the fats and flavours. You can get rusk from any butcher who makes his own sausages. I also added a big teaspoon of cumin.<br /><br />I used minced lamb breast which is only about £3.50 a kg. Lots of fat came out but lots more stayed in!<br /><br />Perfect texture and flavour.<br /><br />Nailed it between us Shell!x<br /><br />Cheers tim.harris.12 on FBAnonymousnoreply@blogger.com