Fakeaways are a new trend on the circuit, a takeaway inspired meal with a healthy twist. With most of our favourite restaurants closed for the time being, more and more people are starting to cook their favourites at home.
Who does not like pizza!? With a shortage of flour in the shops right now, Louise has recommended the below recipe. It is super easy and a great lunch time activity to do with all the family!! You can use any toppings you like.
4 Pitta breads
2 teaspoons Olive oil
2 garlic cloves, minced
2 cups shredded mozzarella cheese
3 plum tomatoes, Sliced
¼ tsp garlic powder
1tsp Italian seasoning
1. Place the pitta breads on an ungreased baking sheet, brush with oil. Top the pitta bread with garlic, cheese, tomatoes, garlic powder, another layer of cheese and any other toppings you like (Louise suggests chicken & Ham). To finish sprinkle with Italian seasoning.
2. Bake at 180C for 10-12 minutes or until the cheese is melted. Top with basil.
A Kebab is the takeaway choice for many nights out, but while the nights out have slowed for a moment the craving for a Kebab for some people has not gone away. BBC good food have an easy to follow recipe for anyone that still fancies the kebab.
500g Lamb Mince
1 Small Onion, Coarsely grated
4 garlic cloves, minced or finely grated
100g fresh breadcrumbs
2 tsp ground cumin
2 tsp ground coriander
1 tsp dried oregano
¼ tsp smoked paprika
Sunflower Oil (for Oiling)
To serve with
Pitta bread, shredded red or white cabbage, sliced onion, chopped tomatoes, pickled chillies, chilli sauce, Garlic sauce and tahini.
1. Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl, but this will give you a looser finish.
2. Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
3. Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
4. Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.
Lina’s sister in law, Cherlene, is an avid cook and loves to recreate her favourite take away dishes. Cherlene has recently tried the below recipe to try and create KFC Chicken, and would recommend it anyone who would like to give it a go.
250g all-purpose flour
½ tbsp salt
½ tbsp dried thyme
½ tbsp dried basil
¼ tbsp dried oregano
1 tbsp celery salt
1 tbsp ground black pepper
1 tbsp dried mustard
3 tbsp paprika
2 tbsp garlic salt
1 tbsp ground ginger
3 tbsp ground white pepper
2 tsp accent seasoning (optional)
1 large Egg
Chicken of your choice (wings, legs, thighs or breast all work)
Vegetable Oil for Frying
1. Add the spices to a small food blender and blend until they are all a similar size. Once blended add the thyme, basil & Oregano.
2. Place the flour into a bowl. Add the herbs and spices and mix well.
3. In a second large bowl, add the buttermilk and egg together and whisk until combined.
4. Add the chicken to the buttermilk mixture and rest for 20-30 minuets
5. Remove the chicken from the buttermilk and let the excess drip off. Dredge the chicken pieces in the flour mixture on all sides then shake off the excess coating.
6. Let it rest on greaseproof paper for 20 minutes. Add oil to a deep-frying pan (or deep fryer, if you have one), enough oil to cover the chicken completely.
7. Heat the oil (about 350 degrees) and fry the chicken in small batches for 15-18 Mins. Remove the Chicken from the oil and add to a drying rack on top of clean greaseproof paper. Try not to use newspaper or kitchen roll or it may go soggy.
Since closing their doors, Wagamama is one of the many chains that have released some of their recipes to the general public. The Asian infused restaurant has many favourites with the general public. One favourite is Yaki Soba, but you can find other recipes on their website.
2 Chicken Thighs
¼ red pepper
¼ Green pepper Sliced
¼ onion sliced
2 scallions (chopped)
6 Cooked Shrimps
handful of beansprouts
5 ½ oz egg noddle
1 tbsp, soy sauce
Red pickled ginger
toasted mixed sesame seeds
splash of soy
Salt & Pepper
1. Marinade chicken 1 hour before cooking. Cook the chicken thighs.
2. Cook the egg noodles in boiling water
3. Heat oil in frying pan (or Wok if you have one)
4. Place all the fresh ingredients into the hot pan and stir, after a couple of minutes add the shrimp and chicken.
5. Whisk the egg, add the egg and noodles to the pan
6. Toss the ingredients and add the soy sauce and season to taste
7. Plate and enjoy!! You can serve with pickled ginger and sesame seeds
With over 8000 Indian restaurants in the UK, Curry is a popular cuisine of the Nation. With a lot of different recipes for Chicken Tikka Masala and Korma out there in the world, we wanted to introduce you to a Traditional Indian recipe, Butter chicken kindly given to us by Lina’s friend Karishma.
Marinade (to be prepared the night before)
8 Diced Chicken Breasts
2 tbsp. Yogurt
2 tbsps. Tandoori Masala (powder)
½ tsp of Chilli Powder
Butter Chicken Sauce
1 packet of Butter
1tsp Ghee (not a necessity)
Salt (to taste)
1 tbsp of ginger paste
2-3 thinly chopped green chilli’s or 1-1/2 tsp of Chilli Powder
1tbsp Tandoori Masala (powder)
1 large jar of smooth Passata sauce (Tomato Puree)
1 bottle of Double Cream
1. Marinate the chicken breasts in 2 tbsp. of Yogurt, 1tsp of salt, 2 tbsps. of tandoori masala, ½ tsp of chilli powder and squeeze in half a lemon (remove pips). Mix well and leave in the fridge overnight
2. Grill the chicken in the oven until cooked
3. Dice the shallots in a food processor until thinly chopped
4. Add 1 x packet of butter to a pan and let this melt
5. Add 1 tsp of butter ghee to the pan
6. Add the diced onions to the pan and cook until golden brown (stirring occasionally). The shallots should be floating in the butter, if not add more butter.
7. Once the onions are browned add salt to taste, 1 tbsp of ginger paste (chopped fresh ginger is also fine), the chopped chilli’s (can be as spicy as you prefer) and 1tsp of Tandoori Masala
8. Add the passata sauce and simmer on a low heat until the oil starts to form at the top, stirring occasionally
9. Stir in 1tsp of sugar
10. Stir in ¾ of the double cream, you will see the sauce turn from red to orange. Taste the sauce to identify whether it requires more seasoning. If you prefer a creamier sauce, add more cream
11. Add the cooked chicken pieces to the sauce and continue to cook for a few minutes and it is ready to serve
Tip: The longer the cooked chicken pieces are soaked in the sauce the bolder the flavour. If you prepare the sauce and chicken in advance, you can leave this combined in the pan for most of the day and heat when ready to serve in the evening.