Fakeaway Doner Kebab

My hubbie LOVES a doner kebab. I’m more of a chicken kinda gal myself as I can’t stand all the grease that comes off the takeaway doner meat and the oddly crusty edges that rear their head from time to time. Now that we are both trying to reduce our takeaway intake I thought it was about time I tried to create my own fakeaway doner kebab recipe. The result surprised even my hubbie who said not only did it taste like the real thing, but he would happily eat it over the takeaway version of the dish! I’ve tested this recipe a few times now and each person who has tried it has agreed, it tastes like the real deal!

I get my lean lamb since in Sainsbury’s but if you are struggling to find 10% mince you could use 12% or 16% for 7sp per portion of Doner meat and 20% for 8sp per portion of Doner meat.

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Spanish Sausage and Asparagus Risotto – 14sp

I love a good cooking programme but often find that the recipes that some of these TV chefs come up with are rather indulgent on the calorie front. This Gino D’Acampo recipe was no exception with over 100g of butter in the original. Nevertheless my mouth was watering as I watched Gino cook up this treat.

I love a risotto and love to find new ways to use sausage meat so I knew I had to give this recipe a go by adapting it. The original recipe can be found here however as I say, Gino uses rather a lot of oil and butter, as well as Italian sausages and radicchio, neither of which I could find in my local Morrison’s (use them if you can find them!) so I made a few of my own adaptations and additions.

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Greek Turkey Meatballs – 11sp

I’ve wanted to experiment for turkey mince for quite a while but I was always put off with how flavourless turkey was. This week I decided that now was the time to give it a bit of a makeover and what better way to do that then to make some lovely meatballs! ‘Saganaki’ refers to a small frying pan that Greek dishes are often cooked in. In this case I used a large frying pan which can be put straight in the oven. If you don’t have a frying pan suitable for the oven just pop the meatballs and sauce into a baking dish before you add the cheese and then pop that in the oven. This is a lovely dish, really easy to make and is a little bit different to your usual meatball dish. I have to admit, after eating this, I may be a turkey convert! This recipe has been adapted from another recipe online. You can view the original recipe here.

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