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Post new topic Reply to topic  [ 45 posts ]  Go to page 1, 2, 3  Next
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 Post subject: donair meat
PostPosted: January 17th, 2007, 5:32 pm 
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True Islander

Joined: April 10th, 2006, 12:57 pm
Posts: 14266
Location: Charlottetown
all the talk of donairs in the restaurant thread has me curious as to making my own. has anyone tried this? how hard is it to make? does anyone have a good recipe?


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 Post subject:
PostPosted: January 17th, 2007, 5:42 pm 
3 pounds lean hamburger
3/4 cup bread crumbs
2 tsp pepper
3 tsp cayenne red pepper
2 tbsp oregano
3 tsp paprika
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt

Try this recipe. I like mine spicy so I use more cayenne pepper.

Mix all of the ingredients together.
If you have a food processor or even and electric mixer, take about a third of the mix and process it into a smooth blend. This will be the binder for the loaf.
Press it into a loaf pan. I usually put some weight on it and leave it in the refrigerator over night. This helps with the texture and also lets the spices infuse.
Cook for around 2 hours at 300F. Chill and slice.

For the sauce:
2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1 tbsp garlic powder

This will make a nice garlicy sauce.
The amount of vinegar may vary. I usually mix the evaporated milk, sugar and garlic powder and then slowly drizzle the vinegar in while mixing. I stop adding vinegar when the mixure has thickened.

Try to find a good Greek style pita for these. They sell them at the Superstore and probably at Soby's.
Dip the pita in water and put them in a hot oven on the rack for a minute to heat them up.


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 Post subject:
PostPosted: January 17th, 2007, 6:21 pm 
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True Islander

Joined: April 10th, 2006, 12:57 pm
Posts: 14266
Location: Charlottetown
thanks, gonna try this on sat!


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 Post subject:
PostPosted: January 19th, 2007, 5:56 pm 
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True Islander

Joined: April 10th, 2006, 12:57 pm
Posts: 14266
Location: Charlottetown
its in the oven now!


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 Post subject:
PostPosted: January 19th, 2007, 7:34 pm 
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True Islander

Joined: September 22nd, 2005, 1:43 pm
Posts: 6517
Interested to know how this works out for you!


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 Post subject:
PostPosted: January 19th, 2007, 7:50 pm 
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True Islander

Joined: April 10th, 2006, 12:57 pm
Posts: 14266
Location: Charlottetown
whats the best way to cut this? donair meat is usually cut very thin.


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 Post subject:
PostPosted: January 19th, 2007, 8:17 pm 
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True Islander

Joined: April 10th, 2006, 12:57 pm
Posts: 14266
Location: Charlottetown
great recipe, i had to sneak a taste wheni t was still warm! one thing i might do is knock back the cayenne pepper by about half, my wife and i are both drinking alot od water right now, lol. can hardly wait to make the sauce!


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 Post subject:
PostPosted: January 19th, 2007, 8:50 pm 
If you have a good serrated knife you should be able to cut it quite thin when it is cold. Best to do that after refrigerating overnight.

Yes, it is spicy. I should have mentioned that I like it spicy. The sweet garlic sauce should tame the heat some.


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 Post subject:
PostPosted: January 19th, 2007, 10:12 pm 
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True Islander

Joined: April 10th, 2006, 12:57 pm
Posts: 14266
Location: Charlottetown
try the recipe folks, its good! but beware of the cayanne pepper. lol.


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 Post subject:
PostPosted: January 20th, 2007, 8:31 am 
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Member
User avatar

Joined: December 18th, 2004, 7:43 am
Posts: 1395
Location: Charlottetown
:lol: Making up my grocery list now. If i discard the salt I can eat this ..

_________________
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 Post subject:
PostPosted: January 21st, 2007, 12:08 pm 
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True Islander

Joined: April 10th, 2006, 12:57 pm
Posts: 14266
Location: Charlottetown
well just had the full donair. up til now i was picking at the meat. have to say, this recipe blows by jacks!!!!!! thanks hhost


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 Post subject:
PostPosted: January 26th, 2007, 10:38 am 
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Member
User avatar

Joined: August 16th, 2005, 8:01 am
Posts: 1749
Location: Belmont, PEI
We had it last night and it was very good, I packed it up for lunch today and can't wait for it (as if I am going out).


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 Post subject:
PostPosted: March 7th, 2007, 11:35 pm 
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Almost an Islander

Joined: October 27th, 2006, 1:12 pm
Posts: 251
This is pretty much the exact same recipe a friend gave me, except for the sauce, I use condensed milk and vinegar instead of the evaporated milk & sugar.

I will definately try this sauce now though too.

Thanks for posting!


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 Post subject: Other Suggested Ideas
PostPosted: July 11th, 2007, 10:48 am 
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Tourist

Joined: July 10th, 2007, 2:06 pm
Posts: 31
You could also take the sliced meat along with chopped onions and place on a egg roll wrapper, seal edges, deep fry and serve with the donair sauce (as they do at Dino's Pizza here in Charlottetown) or spread the donair sauce on pizza dough, top with the donair meat, chopped tomatoes, onions and cheese, bake and serve with additional sauce.

Thanks for the recipe, I've added it to my collection and look forward to trying it!


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 Post subject: Re: Other Suggested Ideas
PostPosted: July 11th, 2007, 10:49 am 
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True Islander

Joined: September 22nd, 2005, 1:43 pm
Posts: 6517
pontiacgirl71 wrote:
You could also take the sliced meat along with chopped onions and place on a egg roll wrapper, seal edges, deep fry and serve with the donair sauce (as they do at Dino's Pizza here in Charlottetown) (snip)


That sounds good! Off topic: when did Dino's open?


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 Post subject: Dino's
PostPosted: July 11th, 2007, 1:18 pm 
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Tourist

Joined: July 10th, 2007, 2:06 pm
Posts: 31
Last month possibly? For those who aren't familiar with them, they're located in the old Little Christos spot in the strip mall on University Avenue (between Shoppers Drug Mart and McDonalds). Chatters have a string of posts on the place in the Restaurant Review section here on PEI Talk. I posted a message on it this morning (was there last night!) so it's near the top of the topics. As far as I know, they don't have a website.


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 Post subject:
PostPosted: August 28th, 2007, 8:14 pm 
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Junior Member

Joined: August 28th, 2007, 8:00 pm
Posts: 915
Location: Vernon River
Been reading for a while, finally registered so I can share with you the best donair sauce recipe I have found. Pretty simple actually, you need:

1 can Sweetened Condensed Milk (Eagle is my favorite)
1/2 can vinegar (use the empty milk can)
1 tsp Garlic

Stir until mixed well, takes a minute or two to mix, at first you will think its not going to mix at all, but eventually it will. I actually use a milk-shake mixer when I make mine, refrigerate for an hour or so and enjoy. This keeps for weeks in the fridge and will stay thick, I find the evaporated milk recipe mentioned above turns really thin if you try to keep it for any length of time.

Hope you try it and like it!


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 Post subject:
PostPosted: August 28th, 2007, 8:15 pm 
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True Islander

Joined: September 22nd, 2005, 1:43 pm
Posts: 6517
Thanks!


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 Post subject:
PostPosted: August 30th, 2007, 12:33 pm 
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Member

Joined: November 2nd, 2003, 12:15 pm
Posts: 1310
Location: Victoria
Ok, so I bought some hamburger for this today. I've been meaning to make it since you posted the recipe - no procrastination going on here, lol. I have a question. Do you use dry bread crumbs or soft bread crumbs? =)

hhost.ca wrote:
3 pounds lean hamburger
3/4 cup bread crumbs
2 tsp pepper
3 tsp cayenne red pepper
2 tbsp oregano
3 tsp paprika
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt

Try this recipe. I like mine spicy so I use more cayenne pepper.

Mix all of the ingredients together.
If you have a food processor or even and electric mixer, take about a third of the mix and process it into a smooth blend. This will be the binder for the loaf.
Press it into a loaf pan. I usually put some weight on it and leave it in the refrigerator over night. This helps with the texture and also lets the spices infuse.
Cook for around 2 hours at 300F. Chill and slice.

For the sauce:
2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1 tbsp garlic powder

This will make a nice garlicy sauce.
The amount of vinegar may vary. I usually mix the evaporated milk, sugar and garlic powder and then slowly drizzle the vinegar in while mixing. I stop adding vinegar when the mixure has thickened.

Try to find a good Greek style pita for these. They sell them at the Superstore and probably at Soby's.
Dip the pita in water and put them in a hot oven on the rack for a minute to heat them up.

_________________
The recipe for perpetual ignorance is: be satisfied with your opinions and content with your knowledge. ~Elbert Hubbard


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 Post subject:
PostPosted: August 30th, 2007, 12:50 pm 
For this recipe I use dry. It holds the meat together better for slicing.


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