Kapsalon 2.0
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
Enjoy a doner away from the high street and embrace it in your own home! This dish originates from Rotterdam in the Netherlands and is a street food favourite.
Ingredients
For the chips
For the doner
- 500g/1lb 2oz lamb mince
- 100g/3½oz lamb fat
- 50g/1¾oz breadcrumbs
- 2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp ground cinnamon
- 100g/3½oz gouda, grated, to serve
For the chilli sauce
- 300g/10½oz smooth apricot jam
- 75ml/2½fl oz white wine vinegar
- 4 garlic cloves, roughly chopped
- 3 large red chillies, seeds removed and roughly chopped
- 1 tsp salt
For the garlic sauce
- 3 garlic cloves, grated
- 50ml/2fl oz mayonnaise
- 50ml/2fl oz soured cream or plain yoghurt
- 1 lemon, juice only
- 1 tsp dried mint
- salt and freshly ground black pepper
For the salad garnish
- 1 ripe beef tomato, finely chopped
- ¼ cucumber, finely chopped
- 1 red onion, finely chopped
- 1 Little Gem lettuce, finely chopped
Method
To make the chips, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Fry the potatoes until crispy then carefully remove from the fryer and leave to drain on kitchen paper. Toss the chips in the melted butter, garlic and rosemary. Keep warm.
To make the doner, preheat the oven to 220C/200C Fan/Gas 7.
Blend all of the doner ingredients in a food processor.
Roll out the doner mixture very thinly between two sheets of greaseproof paper.
Remove the top layer of paper and roll up into 5cm/2in thick lengths. Place the lengths wrapped in the paper on a baking tray and roast for 10 minutes, or until cooked through.
Remove from the oven, leave to cool slightly and then unwrap the doner mixture. Preheat a griddle pan to hot. Cook the doner mixture pieces on the griddle until smoking and crisping a little. Remove and cut into doner-style shreds. Set aside.
To make the chilli sauce, place all of the ingredients in a blender and blend until smooth. Set aside.
To make the garlic sauce, mix all of the ingredients together in a bowl. Season with salt and pepper and set aside.
To make the salad garnish, mix all of the ingredients together in a large bowl. Set aside.
To serve, preheat the grill to hot.
Pile the chips into a serving dish, top with the doner meat, scatter over the gouda and grill until melted.
Remove from the grill, add the chilli and garlic sauces and scatter over the salad garnish. Serve immediately.
