Month: February 2015

500g lamb mince
100g of stale breadcrumbs
1 1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
a good grind of black pepper
1 medium onion coarsely grated.

Mix thoroughly using a rubber spatula and then place back into the fridge to chill.
Mince the chilled ingredients again through the finest plate which should render a smooth, meaty pâté. In making something like a hamburger you want to keep the mixture loose to allow a good texture when cooked; with doner meat we’re looking for as near a homogenous slab of flavoured protein as possible so you can’t overwork it – as long as the whole thing remains as cold as possible so the fat can’t escape.

You could cook the meat in a regular terrine dish but bear with me here. Honestly it’s worth it.

Clean an empty, standard 1lb tin and line with two layers of cling film. Be careful of the edge, it’s lethal. Work the chilled mixture quickly through your fingers until it looks more homogeneous then form into fat burger shapes that will just fit into the tin. In the real thing, discs of the paste are piled onto a skewer which gives the shape and a slight horizontal grain structure. We’ll try to keep to that idea. Pack the pucks into the tin and then close the cling film tightly to seal the top.

Stand the tin in the bottom of a big casserole and add boiling water to about half its depth. Put into a medium oven, around 150C, and cook until the internal temperature reaches 75C – mine took around an hour and a half – then turn the oven off and leave for 15 minutes while you prepare a salad mix, like a dry coleslaw, heavy on the white cabbage, dressed with lemon.

Turn out and unwrap your mini-elephant leg and trim the bottom so it will stand on end on an oven tray or metal plate.

To serve, play a blowtorch over the surface of the meat and then slice vertically, stabilising the cylinder with a carving fork if necessary.

12 boneless skinless chicken thighs
zest and juice of a lemon
1/2 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp onion powder
1 tbsp oregano
2 tsp smoked paprika
big old glug olive oil
large bunch parsley, chopped
pitta bread, dill yogurt sauce and tomato, onion & cucumber salad to serve (see below)

Combine the ingredients for the marinade in a big bowl. Add the chicken and coat in the marinade. Cover and put in the fridge for a few hours.

Push each piece of chicken onto two metal skewers. Push the meat on really tight.

Cook in the oven at 180Cfan/200C for about 50 minutes, turning occasionally, basting with the fatty juices. This can also be cooked on the BBQ.

Check it’s cooked through, remove from the oven, cover with some foil and leave for 20 minutes. Meanwhile make the sauce – combine 2 parts of greek yogurt with one part mayo, add a big handful of chopped dill and season. Make the salad by chopping up some deseeded cucumber, tomato and red onion and adding some lemon juice and seasoning.

To serve, stuff some warmed pitta with sliced chicken, topped with the salad and creamy sauce.

Just like you get in the ‘Happy Doner Kebab House of Happiness’ on the High street, next to the pub.