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Author Topic: For Donair lovers out there (Richard this ones for you)  (Read 2201 times)

Offline Dave Savoie

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For Donair lovers out there (Richard this ones for you)
« on: January 31, 2011, 05:53:43 PM »
This recipe is to die for one of my Fav and actually Im gonna make some tonight when i get home at 9 PM


this is sooo fricking good you shave the meat from the loaf as thin as you can top with diced tomatoes and onion wrapped in a pita the one key thing is to kneed the meat until it is almost like meat paste I made one change to the recipe and added 1/2 Lbs of Veil to be more authentic !!! if veil is not your thing use one Lbs ground beef VS half and half )

Ingredients

* 1 teaspoon salt
* 1 teaspoon ground oregano
* 1 teaspoon all-purpose flour
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon Italian seasoning
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon cayenne pepper
* 1/2 pound ground beef
* 1/2 pound veil
* 1 (12 fluid ounce) can evaporated milk
* 3/4 cup white sugar
* 2 teaspoons garlic powder
* 4 teaspoons white vinegar, or as needed


Directions

1. Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
2. Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.
3. Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
4. Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. This cuts better if you chill the meat overnight before slicing.
5. To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.
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Offline Dave Savoie

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Re: For Donair lovers out there (Richard this ones for you)
« Reply #1 on: January 31, 2011, 06:05:29 PM »
Not made with beer but after your intoxicated nothing better than a donair !!!
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Offline Kyle

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Re: For Donair lovers out there (Richard this ones for you)
« Reply #2 on: January 31, 2011, 08:26:42 PM »
sounds great, good timing too, going grocery shopping tomorrow
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Offline Richard

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Re: For Donair lovers out there (Richard this ones for you)
« Reply #3 on: January 31, 2011, 09:44:32 PM »
Bloody excellent; thanks :D

Will try this tomorrow, probably...
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Offline Richard

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Re: For Donair lovers out there (Richard this ones for you)
« Reply #4 on: June 01, 2011, 09:30:59 PM »
Made this tonight. Bloody fantastic.
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Offline Dave Savoie

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