Main Meals

Healthy turkey meatballs – Tongmaster Seasonings Review

18th April 2017 by Daryl 1 Comment

Tongmaster Seasonings Meatballs Kit Review – None sponsored honest review

Look at those beauties, perfect turkey meatballs created at home. Tongmaster Meatballs

After recently seeing a post on Tongmaster Seasonings Facebook, I just HAD to try out this new product from them. I mean who doesn’t like meatballs? Does that even exist?

Anyway, a new meatball range from Tongmaster that includes a GLUTEN FREE option. And prices from £5.95 including the tray, seasoning mix, meat baller & FREE delivery, and then a 20% Discount (Discount Code Here).

Click here to view the full Tongmaster Seasonings Meatball Range

Tongmaster Seasonings Meatball Kit

I Ordered8pm on a Thursday before a bank holiday friday, and the kit arrived Saturday. How is that even possible!

The Kit contains, 1 seasoning mix, 1 meat baller & 1 tray. My photo contains two mixes as I’m also going to try out the Firecracker Gluten FREE mix

The meat baller seems sturdy and brilliant for a small production of meatballs, for the price I seriously cannot find a fault with this kit.

The meatballs were easy to make, no doubt this was down to the meat baller that is supplied with the kit. I know most the time we tend to use pork or beef to make meatballs, but as a healthier option, I chose to use Turkey mince.

HOW TO HERE

I cooked half of them up with a simple Italian tomato sauce and served with spaghetti, the rest I froze in the handy little tray that came with the kit, then popped them out into a freezer bag once froze.

Still editing.

Homemade doner kebab meat.

5th May 2016 by Daryl 1 Comment

Tongmaster Seasonings Discount Code at the bottom of this post. kebab

Homemade Doner Kebab Meat. After doing much research in how chip shop kebab meat is made, i found that very rarely is a kebab actually lamb. So with that in mind i made a 50% lamb 50% beef kebab. Which in the end gave a very good flavour and if it was cooked on a spit, would be as good as if not better then a chip shop version.

What you need to make 1kg of kebab as shown in my photos.

500g Lamb Mince 20% Fat (I used ALDI’s)
500g Beef Mince 20% Fat (I used Tesco’s)
100g Tongmaster Doner Kebab Seasoning.

lamb and beef

What i did first was mix the lamb and beef mince in a bowl just to get them mixed up a little, then added the 100g of seasonings and mixed till it was all used up and a smooth paste. This took a while as the ratio of seasoning to mince is 1/10. But at the end you should have mince that looks like this.

mince kebab

Now i needed to put the mixture into a loaf tin that would fit, i got one from Poundland which as you can see was the perfect size. So if you don’t have one get down the £1 shop 🙂
kaba

Now i popped it in the oven for 25 mins @ 180c, once 25 mins was up i turned it out of the tin, wrapped in foil and placed it onto a baking tray for a further 20 mins again at 180c.

kebab in foil

Once out the oven leave for 10-15 minutes to rest then sliced as thin as possible.

sliced

Finally you can serve, i served a few slices in a wholemeal wrap with loads of salad to keep to calories down. However you can see from the photo at the top the classic pitta also works very well.

It had a mild-medium spice and was enjoyed all around.

Don’t forget to order your seasoning, Here
Tongmaster Seasonings Discount Code “britishbbq”

Homemade Chinese Takeaway Style Chicken & Mushroom Curry.

30th April 2016 by Daryl 3 Comments

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Here’s a guide on how to make a homemade Chinese takeaway style chicken and mushroom curry using Mayflower curry sauce powder.

What you need for 2 servings.

85g Mayflower Curry Powder,
170g chicken breast, diced or strips.
150g Mushrooms quartered.
460ml Water
55g frozen peas
55g diced onion
Vegetable oil

Start by heating the oil in a wok/pan then adding the chicken letting it sizzle away for 3 minutes.

Then add your frozen peas and onion and stir fry for a further 1 minute. As you can see i didnt use onions due to a onion allergy that my partner has. Once done remove from the wok and keep warm.

Your next step is to cook your mushrooms, i prefer to do mushrooms separate for they all get a even browning. If you have a lid for the pan even better!

Now you want to put your mushrooms to the side, in the same bowl and your already cooked chicken, peas and onion.

Then put your water and curry sauce powder into the pan and whisk constantly until the sauce starts to form, become thick and finally boils.

As soon as the boil starts add back your mushrooms, chicken, peas & onion. and sitr, Lower the heat and simmer for a minute.

Your last step is to serve with chips/rice, though i did cheat and bought prawn crackers from the local takeout, our secret :).

Tongmaster Seasonings: Shish Kebab Seasoning Spice Review

29th April 2016 by Daryl Leave a Comment

Who don’t love a Shish kebab, a warm evening in Turkey and freshly cooked kebab, Yes please! Unfortunately i live in Birmingham, so i cant exactly pop to the kebab hut on the sea front. So when i saw this NEW product from Tongmaster Seasonings i knew i had to try it.

Like there other seasoning mixes this came in a vacuum sealed bag with a nice lengthy best before date. Feb 2017!

Tongmaster Shish Kebab Seasoning TM01693

I’m trying it with chicken first, don’t cringe I know it should be lamb but nobody ever told Thomas Edison to stop experimenting. All the steps would be the same for any meat.

First as i was not using the amounts of ingredients recommended. I had to mix up the packet which makes , this is highly recommended. Just place into a grip seal bag and shake it around to get the seasoning all mixed up.`

Now to calculate how much mix to use i have made this simple table so you can use as a guide depending how much meat you are using.

When weighing out my spice mixed I’ve been using these scales, they weigh in points of a gram from 0.1 upto 350g,

I got these from my local market on the smoking accessories stall. But I’ve seen them on ebay too, Clicky.

I cannot recommend these enough they are perfect for when standard kitchen scales are not delicate enough to handle points of grams.

Now to get started on the recipe i simply diced 200g of chicken breast around 1 inch.

and added 10g of seasoning to a grip seal bag, and simply massaged the chicken for a moment and placed into the fridge for 2 hours, halfway through i gave the bag another shake.

If you have the time to do overnight that’s even better.

While i while waiting for the chicken to marinade i soaked my wooden skewers after always struggling getting them fully submerged i came up with this idea.

Fill a clean sided baking tray with water and add your skewers, better then trying to get them all soaked in a vase!

WOW

I stopped writing here to go and make them….. W O W is all I’m saying!

Once ready to use i had the task of turning them into a kebab. I used yellow pepper, onion and cherry tomato’s. After having a quick google this seems to be the most used combination for chicken shish.

I think that next time i will add a 2nd piece of yellow pepper, just to balance it out a little more.

I cooked them under the grill, turning regularly and checking the temperature before removing from the grill. I simply cannot wait to offer these at my next BBQ.

The finished skewers.

As you can see my onion cooked before my chicken, the problem being the clearance between my grill and the grill rack, but dont let that fool you, that chicken was amazing.

I served it with some shredded iceberg and chopped onion, wholemeal wraps and a mayo dip.

This beats any pre-prepared kebab ive had. The taste that the seasoning gave the chicken was immense. Roll on the lamb shish! Remember to made your own you’ll need this seasoning.