Donna Meat

[Carl]

Hi,
Anyone got a recipe for Donna meat I assume its more or less a large skinless lamb sausage?
Cheers,
Carl

[Rik vonTrense]

Not on your nellie......

I made some last week so there is the recipe kicking around somewheres
to get the authentic taste you should really freeze the meatball and cook it on a rotating spindle and cut off slices as it defrosts and cooks......

What I did was to make a large luncheon sized sausage and freeze it and as I want to use it I slice thin slices off on my bacon slicer and grill them under a high grill....they taste almost the same as a �5 Donner Kebab takeaway.


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[Fallow Buck]

Carl,

I posted one somewhhere, and I think that there was also a post for a �60 mini donner grill knocking about too.

I'll see if I can find it in my old posts and get the link.

From what I remember Rik made a couple of adjustrments for his method and it worked very well.

FB

[Fallow Buck]

That was Easier thanI thought!!


Donner Post

[Carl]

Many thanks Fallow Buck I will give it a try.

[Rik vonTrense]

That's a timely reminder Buck....

They have scoffed all the kebab meat I made so it's time to make another
couple of Kilos of Doner meat.

Different cooking method as now the thin patties are done under the grill just one side to emulate the sliced off stuff they do in the take away.....there is too much fat released with the panni cooker so maybe next I will try the George Foreman big fatbuster griller.......at least that can catch all the fat that runs off.

I have still to have one but they tell me they are very very tasty.

.I still intend to get a machine .


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[Fallow Buck]

Kik,

You should really try the Kofte especially if you have the GF Grill. It is very easy to do and is great either in pittas, fajitas or there are some turkish/arabic flatbreads available in ethnic deli's. Also excellent on a BBQ in the summer as you can have them prepared in advance.


Basically you need

3kg minced Lamb. (A mix of Shoulder and neck fillet or other cheap cut)
1 handfull of chopped fresh corriander or parsely depending on preference.
1 Large onion finely diced
2 crushed garlic cloves
1 small tin of chopped tomatoes, (further chopped finely)
1or2 Eggs
2tsp dried mint
3/4cup fresh bread crumbs
2tsp dried corriander
Salt and pepper.

If you mix all the ingredients together well and knead until very well mixed and slightly "doughy"

you then take a handfull of the mixtur and roll it outon a board to make a sausage shape , then pat it down slightlyso it has two flattish sides. Each pattie should be about 6 inches long and about an inch wide.

I serve them with a summer salad consisting of finely sliged white cabbbage, diced over ripe tomatoes finely shredded onion. Lemon, olive oil and dried meint and sea salt. If you leave the salad to wilt for a couple of hours before you serve all the flavours mingle.

I also add a dollop of home made houmous on it .

Now i can't wait for the BBQ season!!!

Rgds,
FB

[jenny_haddow]

Hi FB

That's a good recipe, I do something similar in the barbecue season, but I roll out the meat mixture into fat sausage shapes about 6ins long and skewer them lengthwise on soaked wooden skewers. They go down well as you suggest, with houmus I also add a squeeze of harissa paste.
I also use my recipe for meatballs and serve it with a great Morrocan recipe for spring greens, I'll dig it out and post it if you are interested.

Cheers

Jen

[Fallow Buck]

Always interested Jenny!!

Traditionally a Kofte is cooked on a wide flat Skewer. Having had family in the trade I have a few of thiese kicking about but I find it easier doing it on wooden skewers or on their own.

I'm going to try the harrissa paste idea.

Thanks,
FB

[Wohoki]

Harrisa with kebabs of any type is the business, especially with plain couscous with olive oil, and chunky mixed veg (courgette, carrot, spud and chick peas) stewed in a tomato sauce with some herbs in it.

I did post a recipe for the harrisa I make, I'll try to get a link up here: it's well worth making your own.

[Wohoki]

Actually, it's not my recipe, but it's similar to what I make, I just use whatever dried whole chillis I can get (usually Indian large):

http://forum.sausagemaking.org/viewtopic.php?t=1203

[jenny_haddow]

For those who like interesting veg here's the Moroccan greens recipe. It goes with loads of dishes, great with couscous and for those who decline flesh (not many in this group I'm sure) it's a good main course.

Ingredients:

olive oil
a large onion chopped
crushed garlic cloves, you decide how many
about a 1 inch piece of finely grated fresh ginger
2tsps ground coriander
2tsps paprika
half tsp cayenne pepper
2tsps ground cumin
1 tsp turmeric
1 large aubergine (egg plant for those across the herring pond)
a can of drained chick peas, or I cook up a big batch of dried and freeze them in batches
2oz soft dried apricots
1 pint veg stock
a good head of spring greens, 8-10oz, or any cabbage type veg, thinly sliced like for Brazilian cove (I'll post that one too if you like)
half oz flaked almonds

Method

Heat the oil and fry the onion, garlic and ginger for a few minutes, add the spices and cook, stirring, for a minute or so.
Add the aubergine, chick peas, apricots, stock and bring to the boil, simmer for 10 minutes.
Add the greens, stir in and simmer for 2-3 minutes.
Sprinkle over with the almonds and serve.

If you use a veg stock cube you may not want to add any extra salt but season to taste as you cook it.

This is quick to do, it looks great and tastes fantastic. I play fast and loose with quantities and timing, if you like a softer result with the greens leave them longer.

Enjoy,

Jen

[Wohoki]

Yum, that's on the menu for next week.

[jenny_haddow]

Greens are good for you.

I'm going to give the harissa recipe a go. I have a lot of dried chillies of various types, looks like a good way to use some of them.

Cheers

Jen

[culsal�]

FB's recipe for Kofte sounds good, but I'm not sure about the tomato.

To the accompanying salad I would add a few pickled chillies........!

Regards,

Culsale