Sweet Potato Wedges

¼ tsp ground cumin
16 oz sweet potatoes (about 2)
½ tsp curry powder
¼ tsp salt
⅛ tsp pepper
1 tsp olive oil
⅛ tsp ground cloves

1. Preheat oven to 220°C.
2. Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges.
3. Combine sweet potatoes and remaining ingredients in a bowl; toss gently to coat.
4. Place wedges on a baking sheet (do not overlap); bake for 25 minutes or until very tender.

Chocolate Ganache

500 gm cooking chocolate (finely chopped) 
300 gm heavy cream 
30 gm butter 

1. Heat heavy cream until it boils. Turn off flame.
2. Add chopped cooking chocolate and stir quickly. Finally add butter and mix well.
3. Leave it to cool at room temperature for few hours before use. 

Moist Chocolate Cake

1 cup flour
1 cup sugar
⅓ cup cocoa powder
1 tsp baking soda
1 egg
120 gm salted butter
½ cup buttermilk
1 tsp vanilla extract
½ cup boiling water

1. Preheat the oven at 150°C. Grease a 7×11 inch baking dish with butter/shortening.
2. Mix the flour and baking soda by whisking together in a mixing bowl.
3. Beat the sugar and butter. Add the egg and beat well.
4. Add the milk/buttermilk and cocoa and mix everything well.
5. Add the boiling water and vanilla extract now.
6. Finally add the flour mixture and mix everything well.
7. Pour it into the baking dish and bake for about 30-35 minutes or till the cake is done.
8. Cool on a wire rack and do the topping/frosting.

The Takeaway Secret Doner Kebab

1 teaspoon of plain flour
1 teaspoon of dried oregano
½ teaspoon of dried Italian herbs
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ teaspoon of cayenne pepper
1 teaspoon of salt
½ teaspoon black pepper
500 grams of lamb mince, as fatty or as lean as you like (but fatty works best)

Tip: Once you've made this kebab once, you won't be able to get enough of it, so next time, why not measure out the ingredients (except the mince) and box or bag them up so that next time you just need to add your pre-mix to the mince! What I do is line up a bunch of paper cake cases and go along adding each of the ingredients, then pour each one into a small resealable bag! Easy.

1. Preheat your oven to 180°C
2. Combine all the dry ingredients in a large bowl.
3. Add all the mince to the bowl and mix it thoroughly with the dry ingredients for 2-3 minutes. 
4. Punch and knead the mixture so it's compressed and no air pockets remain; the kebab meat should be extremely smooth and tightly packed.
5. Tip the seasoned mince out and shape it into a loaf and place it on a baking tray.
6. Bake in the centre of your oven for 30 minutes, then turn the loaf over and return it to the oven for another 30 minutes.
7. The loaf should be evenly browned.
8. Once cooked, remove your doner kebab from the oven and cover it with foil, allowing it to rest for 10-20 minutes.
9. Slice the donner kebab as thinly as you can, just how you like it from your local takeaway!

White Kebab Sauce

3 tablespoons Mayo
1 tablespoon natural yoghurt
1 teaspoon olive oil
¼ teaspoon garlic powder
pinch of salt
pinch of dried parsley or dried mixed herbs
1 tablespoon of water

1. Mix everything together except the water, once combined add the water and mix again until you have the desired consistency.
2. Chill in fridge for 1-2 hours before serving

Kebab Chili Sauce

Serves 4

Ingredients

1 Tin Chopped Tomatoes
1 Large onion finely chopped
4 Cloves garlic finely sliced
3 Teaspoons Mint Sauce
50ml Distilled Vinegar
Fresh Chilies (3 Cherry Chilies or 10 Green Finger Chilies)

Put all the ingredients in a food processor and whizz up until pureed but with small pieces of onion, garlic and chilli visible. Keeps in the fridge for up to 2 days.

Chicken Karahi

1kg Chicken - cut into medium pieces, bone-in
Vegetable oil for frying
1 medium to large red onions - chopped fine
8 cloves garlic - thinly sliced
2 tbsp ginger - thinly chopped
Salt
1 tbsp black pepper
1 tbsp chilli powder
4 green chilli - sliced
5 tomatoes - thin chopped

1. On full heat, saute onions until they're translucent.
2. Chuck in all the garlic.
3. Once both are slightly golden, add the salt, black pepper, chilli powder, green chillies, half of the ginger, and all of the chicken.
4. Fry the chicken in the mixture for 4-5 minutes.
5. Add the tomatoes, mix it well and turn the heat down to minimum. Cover it and leave for 10 minutes.
6. Uncover it and cook the chicken on high heat until the water from the tomatoes dries off, leaving a rich, heavenly smelling thick gravy. Chicken should be completely done by this point.
7. Add the remaining ginger and serve with boiled white rice or naan bread.

Kailan Ikan Masin

A bunch of kailan (cut the stalks and leaves into smaller pieces)
½ an onion (sliced)
3 pieces garlic (crushed)
2 pieces bottled ikan masin (tenggiri; break into small pieces)
2 cm ginger (thinly sliced)
1 red chilli (seeded)
5 cili padi (crushed)
2 tbps oyster sauce
2 tbsp fish sauce
1 calamansi (the limau in your teh O ais limau)
A splash of water

1. Saute the garlic and cili padi until aromatic.
2. Add in the ikan masin pieces.
3. Add in the onion and garlic.
4. Add in the oyster and fish sauces and squeeze in the calamansi, stirring thoroughly.
5. Add in the chili and kailan, and a splash of water for the appropriate thickness of the sauce.