Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: blackcloud on July 10, 2015, 05:23 AM
-
Hello all
Hoping you can help. I lived in the North east of England but now live in Scotland.
I use to love Doner Kebabs but sadly the chilli sauce here is nothing like in the North East England, the chilli sauce here is really sweet and a completely different texture, its more like Sweet and Sour sauce you get will a Chinese. The chilli sauce in the North East England seems to be more of a Chopped tomatoes or Pizza sauce based chilli.
I've tried a few recipes but none have worked so far.
I'm not sure what chilli sauce is like in the rest of England though, I presume the same as the North East of England but not sure.
So wondering if anyone has any recipes for the type of Chilli Sauce I need?
WOuld most appreciate it.
-
Never had a Chinese-style sweet and sour kebab sauce in Scotland.
Have a look at Alex Wilkie's YouTube video. This chilli sauce is pretty much spot on.
https://www.youtube.com/watch?v=qb_gsLomMuM (https://www.youtube.com/watch?v=qb_gsLomMuM)
-
Thanks for the reply.
Maybe your in a different place inn Scotland but in Glasgow and around I have been to around 30 kebab places and ALL their chilli sauces are pretty much the same in taste and texture etc. They are very sweet. For instance the chilli sauce here in Glasgow looks like this
http://mumtazjee.com/sites/default/files/16356_0.jpg (http://mumtazjee.com/sites/default/files/16356_0.jpg)
but in the north of England it looks like this
http://www.howtocookgoodfood.co.uk/wp-content/uploads/2012/09/IMG_4870-_Snapseed1.jpg (http://www.howtocookgoodfood.co.uk/wp-content/uploads/2012/09/IMG_4870-_Snapseed1.jpg)
ofcourse those are only pictures but the pictures at least you can tell they both have probably very different ingredients and tastes.
I watched the video and yes that's how the chilli sauce is here in Glasgow, but I'm looking for a non sweet type and the type in that 2nd picture, so if anyone has a recipe that would be great.
Maybe the chilli sauce here in Glasgow uses mango chutney, tomato ketchup and yogart but in the north east of England they dont use mango chutney, tomato ketchup and yogart but use tomato pure or tinned chopped tomato or pizza sauce instead. I don't know.
-
Why not just make a pizza sauce and add chilli if that's what you like :)
-
Why not just make a pizza sauce and add chilli if that's what you like :)
When God was handing out the "helpfulness" gene, Garp, did you deliberately hide or did she simply overlook you ?
** Phil.
-
Firstly, Phil, there is no god so the rest of your post is void.
Secondly,
The chilli sauce in the North East England seems to be more of a Chopped tomatoes or Pizza sauce based chilli.
I don't see how suggesting that blackcloud makes a pizza sauce and adds chilli is unhelpful. But I'm sure you will tell me ;D
-
I don't see how suggesting that blackcloud makes a pizza sauce and adds chilli is unhelpful.
I believe that this remark indicates that, as suspected, you do indeed lack all trace of the "helpfulness" gene.
But I'm sure you will tell me ;D
With great pleasure :
If someone, in his opening post, asked "Can you tell me how to make a Chicken Madras", the possible replies would fall into two categories :
1) The helpful replies ("Well, you would first need to make a base sauce <link>, then pre-cook some chicken <link>, then follow the instructions here <link> to produce the finished dish").
2) The Garp-style replies ("Make a Madras sauce and add some pre-cooked chicken to it").
Do you see the difference ?
** Phil.
-
If someone, in his opening post, asked "Can you tell me how to make a Chicken Madras", the possible replies would fall into two categories :
1) The helpful replies ("Well, you would first need to make a base sauce <link>, then pre-cook some chicken <link>, then follow the instructions here <link> to produce the finished dish").
2) The Garp-style replies ("Make a Madras sauce and add some pre-cooked chicken to it").
Do you see the difference ?
** Phil.
Of course I can see the difference, Phil. I can see the difference between the example you gave and the OP's original request. Your example was of a general nature, whilst the OP's was very specific - 'I want a sauce which is like a pizza sauce but with chilli' (or words to that effect). So I maintain that suggesting they make a pizza sauce and add chilli is very helpful, to the point that it interrupted my viewing of Andy Murray getting gubbed - I didn't have to do that.......
But I bow to your superior delusions of grandeur, so I will attempt to be really really helpful:
To have a chilli kebab sauce like they serve in the North East of England, you have various choices -
1/ Stay in the North East of England,
2/ Travel from your current location to the North East of England and have a kebab with said sauce,
3/ Relocate from another part of the UK to North East England and frequent their kebab shops,
4/ Watch this video -
https://www.youtube.com/watch?v=9IcEyz5kAww (https://www.youtube.com/watch?v=9IcEyz5kAww)
and add chilli.
Hope that helps :)
-
To have a chilli kebab sauce like they serve in the North East of England, you have various choices -
1/ Stay in the North East of England,
2/ Travel from your current location to the North East of England and have a kebab with said sauce,
3/ Relocate from another part of the UK to North East England and frequent their kebab shops,
4/ Watch this video -
https://www.youtube.com/watch?v=9IcEyz5kAww (https://www.youtube.com/watch?v=9IcEyz5kAww)
and add chilli.
Option 5 : Ask on a nice friendly forum such as this one, and hope that anyone other than Garp answers your post. I'm afraid I can't help, because I detest chilli sauce with doner kebabs (but love the tsatziki-style sauce that we used to be able to get near Exmouth Market, just south of Islington), but I'm sure that someone will be able to assist.
** Phil.
-
I'm afraid I can't help, because I detest chilli sauce with doner kebabs (but love the tsatziki-style sauce that we used to be able to get near Exmouth Market, just south of Islington), but I'm sure that someone will be able to assist.
If you can't help, Phil, why get involved in this thread at all? I was trying to help; you were......let me think.........trying to boost your over-inflated ego?........lacking attention recently?.......
-
If you can't help, Phil, why get involved in this thread at all?
Because, Garp, when a newcomer to the forum asks a sensible and intelligent question, he is entitled to expect that he will receive sensible and intelligent replies. If the only replies that Blackcloud gets apart from Naga's are yours, he is going to think that this forum is the last place to ask for help, and look for help elsewhere. I can only assume that that is what you are trying to accomplish with your sarcastic, so-called "helpful", replies.
** Phil.
-
I would argue whether the original post was 'sensible and intelligent'.
But let's leave this thread to those from North East Engerland to provide the necessary information, rather than further fuel your delusions :)
-
Blackcloud, the pictures you posted are clearly 2 different sauces. The top one to me looks like it's just Sweet Thai Chilli Sauce out of a bottle. The second photo clearly has a more tomato based appearance. I doubt that either of the sauces you refer to are made in store by the kebab shops, but are most likely bought in bulk. Try asking them what it is. You can probably buy it.
-
The first picture is a version of Thai chilli sauce -
To make a reasonable sauce for your kebabs why not try this
three tbsp of Thai style sweet chilli sauce, small pot of natural yogurt and a tsp of Colman's mint sauce - stir it all up - if too thick add a little milk
best, Rich
-
Thanks for all your replies.
I think my question was an intelligent and good question as making good Chilli Sauce is an art and is not just something like Pizza sauce and chillis, its many things such as Garlic Powder, Black Pepper, Green/red chillis, onions, Tomato Puree or Chopped tomatoes or Pizza sauce, Mint Sauce, vinegar and many other things and also getting the right proportion is a skill too. Its not all of those things but have been told good chilli sauce contains a few of those things at least.
When I have asked before in Kebab shops they have said its a recipe secret and have not told me.
Theres a very distinctive taste to Kebab chilli sauce in the north of England to Glasgow, Scotland. Night and Day difference, the difference is kind of like Brown sauce to Ketchup, to me I would not have chips without Ketchup on them but wouldn't have brown sauce on it, if I only had the choice of brown sauce I wouldnt have chips at all, but would sure miss them, so for me not having the Kebab with the type of Chilli Sauce pretty much everywhere sells in the North of England I will not have a kebab and would and do miss them, so thats why I would like to figure out how to make a good north East England Chilli Sauce.
Livo, the pictures are just examples of how the chilli sauces kind of look here in Glasgow to the North east of England, I know those chilli sauces are not the acual chilli sauces I am talking about they are just how they look here in Glasgow and in the North of England thats all. Just using them as an example of looks.
-
Kebab Sauce Recipe-
1 Tin Chopped Tomatoes
1 Large onion finely chopped
4 Cloves garlic finely sliced
3 Teaspoons Mint Sauce
50ml Distilled Vinegar
10 Green finger Chillies
Mix up in a food processor, or very finely chop everything by hand
-
Madrasandy thanks, I have tried that one, I have tried everyone I could find online but none were very good, so was hoping people on here might have some recipes
-
I tried this last week
Tin of tomatoes
a large white onion
4 cloves of garlic,
a splash of white wine vinegar
a big blob of ketchup,
a couple of teaspoons of mint sauce
handful of red chillis.
blender until really fine, then into the fridge where it should save for a couple of days.
From here http://getstuffedblog.blogspot.co.uk/2012/03/make-your-own-chilli-sauce-ideal-for.html (http://getstuffedblog.blogspot.co.uk/2012/03/make-your-own-chilli-sauce-ideal-for.html)
Not bad but I think added too much vinegar,
I think next time I would blend in a whole red pepper too.
The Hairy bikers also made one in Turkey but I can't find the recipe for that. One day I'll have to record it and then write it down. Hope your Kebab was good
Chris.
-
The Hairy bikers also made one in Turkey but I can't find the recipe for that. One day I'll have to record it and then write it down.
http://www.youtube.com/embed/dvHmvBLxEXU (http://www.youtube.com/embed/dvHmvBLxEXU)
-
Hi blackcloud, a bit of experimenting with the ingredient ratios might get you close to what your after.
It's unlikely kebab shops, regardless of region put too much effort into donner sauce & if you recognise a specific flavour or texture in across the north east, then it probably points to a concoction of the ingredients in the posts above, rather than fresh.
Regards
ELW
-
Thanks, I have been trying for over a 15 years to make a good chilli sauce, the only way I think its going to happen is if someone works in a Kebab Shop and tell me the recipe or someone knows someone who works in a Kebab shop and can find out a recipe in England that is as the ones I have had in Scotland have been totally different to the ones in England.
-
Hi Blackcloud, I found this http://www.youtube.com/watch?v=dvHmvBLxEXU (http://www.youtube.com/watch?v=dvHmvBLxEXU) there is a little bit about boiling peppers and chilli at the beginning then the rest is at 1:30 interesting, no garlic, no onion just salt pepper olive oil and white wine vinegar all reduced. Have you tried it?
-
Hi there,
I have not tried that recipe yet as it doesn't look like the right texture and seems to be totally different ingredients to what I thought chilli sauce has in it but I will give it a try though and see how it works out anyhow. Just going to try and figure out the recipe now.
-
OK I have watched the video and have done my best to get the recipe
boil hot red and green peppers
Get the boiled chilli peppers and red peppers, pass them through a sieve
put red pepper and chilli pur?e back into the cooking liquid and bring it back to the boil
add Turkish chilli flakes
add black pepper
add salt
tea spoon full of sugar
2 desert spoons full of olive oil
1 desert spoon full of white wine vinegar
cook for half and hour
What I dont understand is when he says put the red pepper and chilli pur?e back into the cooking liquid ? What cooking liquid? The cooking liquid that the hot red and green peppers were boiled in?? If so, how much water should I use to boil the peppers in at the start do you think?
When they were boiling the hot green and red peppers they looked really big? I have never seen hot green and red peppers that big before? THey looked as big as non hot bell peppers?
-
This was a recipe a turkish friend give me that they used in the shop he worked at in birmingham,it was over 25 years ago so i dont know if its the same as it is now,the problem is it has been that long since i made it i cant remember measurements but it was pretty good,these were the ingredients,
celery
carrot
onion
ginger
garlic
red pepper
fresh tomatoes
tomato puree
chilli powder
paprika
sugar to taste
salt to taste
water
simply put all the ingredients in a blender until it is a smooth paste,then just simmer it for 2 hours,it was much better after it had been left to cool before being chilled,sorry i cant remember the quantities,but i am sure if you wanted to give it a go you could work it out.
-
Thanks for that Power, can I ask though, when you say Red Pepper do you mean a Red Chilli or a Red Bell Pepper?
-
yes bc,red bell pepper and i also forgot to mention they used red birds eye chillis.
-
Hi
I cracked this a few years ago and live in the northeast, in fact I was trying to match a one from wallsend and got it perfect - I'll dig out my recipe and post it on here as soon as
-
Right, here we go - dead easy, dead quick
I use a stick blender and the plastic beaker it comes with.
Put in
1 tin chopped toms
100g - 200g sliced white cabbage (more you put in the thicker it is)
2-3 table spoons branstons spicy Tom relish (used to use Bicks but they sold to Branson - same recipe)
5-10 finger chillis (again practice to what you like - I've tried chilli powder which works but is just not as good as real chillis)
1/2 teaspoon basil
Salt
Loads of lemon dressing
Sweetener/sugar to taste - this takes the edge off the bitterness from the toms
Don't put raw onion or garlic in as you just can't eat it, it's too strong
Blitz with the stick blender - done
Play around with the chillis to get it as hot as you like, I now put some fresh coriander in as well but that's just coz I like it in there, you don't get coriander in kebab shop chilli.