The Good Food Guru
The Good Food Guru
This website and its contents are subject to copyright. All rights reserved.
Doner Meat
17 June 2013
Doner Kebab
Have you ever wondered what is in the kebab you are buying from your local chippie? Do you know how well it has been cooked? Does it seem a bit greasy? Would you like to make a healthier version at home? Leave it to the Good Food Guru!

This is a recipe for Donner meat that switches some of the lamb meat for pork to reduce fat. It is much healthier and tastier than anything you can get from a takeaway. Give it a go and let me know what you think!

Put the breadcrumbs, egg, onion, garlic, spices, salt and pepper into a bowl, then mix together with a fork.

Add the pork and lamb mince and mix everything together thoroughly.

Form the mix into a block approximately 175 mm long by 75 mm wide and 50mm high (7 inches x 3 inches x 2 inches) on a baking tray. Put into a medium oven (180 C/350 f) for 50 minutes.

Serve thin slices in a pitta bread with shredded cabbage, sliced onion, chopped tomatoes, chopped cucumber, lemon juice and if you like, a spoon of natural yoghurt and chilli sauce. The recipe is sufficient to serve three people with a large donner kebab each. There are about 700 calories per kebab.

2 thick slices of bread turned into breadcrumbs in a blender or coffee grinder
Pork and Apple Stew
24 June 2013
This recipe for pork and apple stew is a delicious example of how this classic combination works. If you are in the mood for a surprisingly pleasant change to your usual roast pork and apple sauce, give it a go. The good food Guru recommends it wholeheartedly.
Pork and Apple Stew

Brown the meat in two batches in a large saucepan. Set the meat to one side in a bowl.

Fry  the onions in the same saucepan with a tablespoon of olive oil. When they start to brown, add the meat, apple, cider, stock pot, sage, and bay leaves.

Bring to the boil and then turn the heat right down and cover. Cook on the hob for 1 to 2 hours until the meat becomes tender and the apple breaks down.

Season with salt and pepper then mix two tablespoons of cornflour with a little water. Add it to the stew and stir to thicken.

Cook for a further few minutes before serving with potatoes and your favourite vegetables.

There are three generous servings of stew, each containing about 580 calories. If you are on a diet, leave out the potatoes entirely and substitute for non-starchy vegetables such as green beans cauliflower, broccoli or carrots.

2 onions (sliced)

1 large Bramley apple (peeled and quartered)

1 pork or beef stock cube/stock pot

2 bay leaves

Salt and ground black pepper
08 July 2013
This is my tribute to Kurpal Singh (affectionately known as Mr Singh). Mr Singh was kind enough to show me how to make chapattis and they have since become a staple in my household.

Chapattis are an unlevened flatbread made from wheat flour. They are often used as an accompaniment to curry dishes, but can be eaten as a wholesome and tasty snack, or used as a substitute for other flatbreads such as pittas or tortilla wraps. They can be flavoured with herbs and spices such as coriander or chilli.
To make chapattis you will need some chapatti flour, luke warm water, a mixing bowl, measuring cup, rolling pin, non-stick frying pan and optionally, a couple of bamboo skewers.

If you have problems obtaining chapatti flour you can use stoneground wholemeal breadmaking flour.

The quantities used here are sufficient to make about 12 chapattis. Scale the amounts up or down to suit your needs.
Put 2 cups of chapatti flour into the mixing bowl and slowly add lukewarm water, mixing with your fingers into a firm doughball. As a rough guide you will need half a cup of water to every cup of flour, but this will vary with the type of flour used.
Put the dough onto a floured surface and knead for a couple of minutes to activate the gluten and make it stretchy.
Separate the dough into 10 or 12 equal pieces and roll each piece into a ball.
Roll each ball out on a floured surface to a 150 mm (6") circle. Don't get too wound up about the shape you end up with. Square chapattis taste the same as circular ones.
Heat a non stick frying pan on the hob and place one of your chapattis onto it. Leave it in place for 10 or 20 seconds until its underside begins to darken but before it begins to toast.
Turn the chapatti over and cook the other side until it begins to toast. From here you have two options:
You can turn the chapatti once again and cook the other side until it toasts, or you can work Mr Singh's magic:
As well as an accompaniment to curry dishes, chapattis make a delicious snack. Cut a peeled clove of garlic in half and rub the cut end over a freshly cooked, hot chapatti before spreading it with butter and lightly salting it. If you like a little heat, cut the end off a Scotch bonnet chilli and rub it on the chapatti as well as the garlic. Mmmmmmm!
Each chapatti (without butter) contains about 100 calories. Roll them out really thin to get an 8 inch chapatti for 100 calories.
Every time I make chapattis, I will remember my good friend Mr Singh; a very great and good man.
Over the Flame
If you have a gas hob, you can slide the pan to one side and drop the chapatti over the flame, undercooked side down, tossing it and moving it all the time to ensure it cooks evenly and doesn't burn. Mr Singh was adept at doing this with his fingers. The Good Food Guru. is not so adept and uses a pair of bamboo skewers to toss the chapatti in the flame. When you have got it right, the water in the chapatti will turn to steam and it will blow up into a hot steaming ball until it is removed from the flame.
Note: Badobadop cannot be held responsible for any injury which might result from this step. If you are in the least bit unsure about your ability to safely proceed, or you are not prepared to take responsibility for your own safety, finish the chapatti off in the frying pan and forget about Mr Singh's magic.
The Blogatory
Other Stuff