This is a traditional Scottish recipe, and the first by our new author, Maggie. Its a very quick dish to make, and the kids just love it.
Ingredients
- 4 Mars bars
- 1 portion of kebab meat
- 2 eggs
- flour
- milk
- pinch of salt
Cooking Instructions
First, we need to prepare the batter. Beat the 2 eggs in a bowl, and add a splash of milk. Slowly add flour until you have the right consistency. Set aside.
Lie the kebab meat out in strips on a plate.
Now carefully wrap each mars bar in a strip of kebab meat - use toothpicks to secure if required.
Put a pan of cooking oil on to heat. You will know its ready as a cube of bread will quickly crisp up if dropped in. Take your batter and completely coat the mars bars.
Now drop them carefully into the hot oil
After a couple of minutes they should be ready - they will rise to the top and the batter will be golden. Remove them and place on paper towels to soak up the excess oil. Serve immediately. They can be served on their own, or on a bread roll on a bed of kebab meat.
{ 8 comments… read them below or add one }
Mmmm that looks well tasty. Looks like a couple of jobbies though.
What is the UK coming to? Anyone who feeds that to their children should have them removed from their care. I’m speechless.
Ahaha I’m gonna try this recipe. Can you use readymade batter instead of making it? We don’t have any milk in our house, ever. I refuse to have cow pish in our fridge.
Eddie - Thanks, yes they are extremely tasty!
Patricia - I’m offended by that comment. I’ve brought up 6 children perfectly with a well balanced diet - I’ve not had a single complaint from any of their dads.
Big Steve - Sure, you could use ready made batter, or pancake mix. You can get it in Tesco, Asda etc.
Cheers, I’m gonna jump over to tesco for a pack of batter, and then the pakis for a boatle and a kebab on the way home from work. Thats my friday sorted!
Exquisite! I recommend a 1972 Chateau de Roquecourbe to accompany this dish. It’s fruity nose and woody tones will go perfectly with the caramel flavours of the Mars and the unforgettable texture of lamb sphincter. If this wine is out of your price-range, a tasty bottle of ‘Chien Enragé 20/ 20′ should do the trick.
This looks delicious Maggie - keep those traditional Scottish recipes coming!
When are you going to give us the recipe for Buckfast Brownies? It’s one of my favourite traditional Scottish dishes.
Krissy
theres nothin better than fistin a fishy fanny then tastin the sweetness afterwards. mon the fish.