Before I start I would like to add, my phone was playing up during this, so there's not as many photos as I would have liked for the step by step.
So after browsing a few recipes online, I settled for one on the Guardian website, I didn't change it too much, as I wanted to see the results.
Basically your kebab, is cooked within a shell of a spinach tin (I'm guessing any tin would do, depends what size you wanted). As I was cooking a larger kebab, I had a rummage around to see what I could use.
After 20 or so minutes I found this!
Stainless steel, just about the right size for my lamb (1.2kg). The only thing I was worried about was getting it out once it was cooked (The original guide asks you to cut the top and bottom off a tin)
So with a bit of man work, I got the drill out!
Sorted! I could poke the bugger out! But then the thought popped in my head, "what if I poke it out and the pokey bit goes through the kebab"
Good question, so 10 minutes later after raiding the tin's of beans shelf I had this
Which soon became this
So I was ready to get started
The recipe was straight forward, Lamb, onion, garlic, ground cumin, ground coriander, breadcrumbs and salt. All this was minced together and I was ready to build my kebab. (Here's where the missing pictures are of the ingredients / mincer ect)
So we'll skip the making of the mince mixture, and go to the assembly.
The guide I followed asked for your tin to be lined with clingfilm, to make it easier I first layered it over a glass
Than placed my tin over it and flipped it over.
To fill the tin easier, it helps to make little patties of your lamb mince and then layer them in the tin.
I actually found it easier to pull the clingfilm out here, and stack the first couple of layers, then return it to the tin. I also found a pastry cutter just the right size, so used it to shape the patties.
Again here is where my phones camera didn't save, but the patties stack was filled to the top, pressed, and the clingfilm was folded over.
I left this in the fridge for a few hours while I made some of these
So it was now time to cook, the easy bit, oven at 150C, then your kebab cooked in a Bain Marie, and your looking for 75C in the center.
I just used a casserole, 1/2 filled with water and placed the tin in the middle of it.
Cooking took just under 2 hours, and after a drain and a peel of the cling film your left with something like this
So next up is the fun part
A few fillings
And then it's nom time
The taste was great, it has that really good takeaway flavour, but with the added confidence that your not going to feel a crunch and wonder if its someones toenail.
(Only wish I had spent a little more time taking a photo of the final result, but I was soooo hungry)
So after browsing a few recipes online, I settled for one on the Guardian website, I didn't change it too much, as I wanted to see the results.
Basically your kebab, is cooked within a shell of a spinach tin (I'm guessing any tin would do, depends what size you wanted). As I was cooking a larger kebab, I had a rummage around to see what I could use.
After 20 or so minutes I found this!
Stainless steel, just about the right size for my lamb (1.2kg). The only thing I was worried about was getting it out once it was cooked (The original guide asks you to cut the top and bottom off a tin)
So with a bit of man work, I got the drill out!
Sorted! I could poke the bugger out! But then the thought popped in my head, "what if I poke it out and the pokey bit goes through the kebab"
Good question, so 10 minutes later after raiding the tin's of beans shelf I had this
Which soon became this
So I was ready to get started
The recipe was straight forward, Lamb, onion, garlic, ground cumin, ground coriander, breadcrumbs and salt. All this was minced together and I was ready to build my kebab. (Here's where the missing pictures are of the ingredients / mincer ect)
So we'll skip the making of the mince mixture, and go to the assembly.
The guide I followed asked for your tin to be lined with clingfilm, to make it easier I first layered it over a glass
Than placed my tin over it and flipped it over.
To fill the tin easier, it helps to make little patties of your lamb mince and then layer them in the tin.
I actually found it easier to pull the clingfilm out here, and stack the first couple of layers, then return it to the tin. I also found a pastry cutter just the right size, so used it to shape the patties.
Again here is where my phones camera didn't save, but the patties stack was filled to the top, pressed, and the clingfilm was folded over.
I left this in the fridge for a few hours while I made some of these
So it was now time to cook, the easy bit, oven at 150C, then your kebab cooked in a Bain Marie, and your looking for 75C in the center.
I just used a casserole, 1/2 filled with water and placed the tin in the middle of it.
Cooking took just under 2 hours, and after a drain and a peel of the cling film your left with something like this
So next up is the fun part
A few fillings
And then it's nom time
The taste was great, it has that really good takeaway flavour, but with the added confidence that your not going to feel a crunch and wonder if its someones toenail.
(Only wish I had spent a little more time taking a photo of the final result, but I was soooo hungry)
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Excellent.
I remember a discussion about a similar method to this a while back. I really need to get round to trying it.
