WE’RE a nation of takeaway lovers, spending £9.8BILLION every year and the average household getting through FIVE every month.That’s a whole lot of fa
WE’RE a nation of takeaway lovers, spending £9.8BILLION every year and the average household getting through FIVE every month.
That’s a whole lot of fat, sugar and expense. Why not create your own fakeaway at home?
Here are three takeaway favourites that are quick and easy to make. Plus, they can make some mouth-watering savings.
Fish ’n’ chips with home-made tartare sauce
£3.65 per serving – serves 2
Preparation time: 10 minutes
Cooking time: 10 minutes
- 125g plain flour
- 300ml beer
- 4 Maris Piper potatoes
- 3 tbsp olive oil
- 2 skinless, boneless fish fillets
- 600ml vegetable oil for frying
- 1 lemon
- 50g of plain flour for dusting
- 8 tbsp mayonnaise
- 2 tbsp soured cream
- 2 gherkins, finely chopped
- 1 tbsp capers, rinsed and finely chopped
- 1 tbsp finely chopped fresh dill
- Salt and pepper to taste
METHOD: Firstly, make the tartare sauce. In a bowl, stir all the ingredients to combine and put in the fridge until ready to use. To make the batter, sift the flour into a large bowl. Make a well in the centre and whisk in the beer until the batter is smooth. Leave to stand while you make the chips.
Peel and cut the potatoes into 1.5cm chunky chips. Heat the oven to 220C/fan 200C/gas 7. Parboil them for four minutes. Drain and pat dry. Leave to cool. Put 1 tbsp olive oil in a large, non-stick roasting tray and heat in the oven for 10 mins. Put the chips in a bowl and add 2 tbsp oil.
Tip on to the hot roasting tin. Bake for 10 mins, then turn them over and bake for 10 more mins, turn again, then drain on kitchen roll. Meanwhile, cook the fish. Pour the oil, for frying, into a heavy pan. Heat to 200C.
Dust each piece of fish in plain flour and dip into the batter mixture. Lower into the hot oil, using a slotted spoon, and deep-fry for 5-10 minutes. Remove and drain on kitchen paper. Serve with lemon wedges and the tartare sauce.
£2.90p per serving – serves 2
Preparation time: 15 minutes
Cooking time: 15 minutes
- 360g Morrisons Rice Noodles
- 2 tbsp dry sherry
- 1 tbsp soy sauce
- 1 tbsp curry powder
- ½ tsp sesame oil
- ½ tsp sugar
- ⅛ tsp white pepper
- 1 tbsp vegetable oil
- 2 large eggs, beaten
- ½ white onion, sliced
- 2 cloves garlic, minced
- 5cm ginger peeled and finely chopped
- 50g mange tout
- 100g frozen peas
- 1 red pepper, thinly sliced
- 400g raw prawns, peeled and deveined
METHOD: Combine the sauce ingredients in a small bowl. Heat ½ tbsp vegetable oil in a large, non-stick frying pan and add the eggs.
Cook and stir to scramble the eggs, until just cooked. Transfer to a plate.
Add the remaining oil to the pan, with the onion, garlic, and ginger.
Cook and stir for 2 to 3 mins then add the peas, mange tout and pepper and stir-fry for 2-3 mins. Then add the prawns and cook until they turn pink.
Add the noodles, sauce mixture and scrambled egg. Mix together and serve.
Thai green chicken curry
£2.29p per serving- serves 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- ½ tbsp coconut oil
- 1 small onion
- 4 small chicken breasts
- 220g dwarf beans
For the sauce:
- 1 tin coconut milk
- 6 tbsp fresh coriander leaves
- ½ tsp coriander powder
- ¼ tsp cumin powder
- 5cm piece of ginger peeled
- 2 tsp fish sauce
- 1 tsp sugar
- 1 lemon-grass stalk – outer layers removed
- 2 cloves garlic
- 2 small green chillies, seeded and chopped
- Juice and zest of 1 lime
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METHOD: Make the curry sauce by putting all the ingredients in a blender.
In a large frying pan, add the coconut oil and fry the onions for 2 mins until soft. Add the chicken and seal. Add the dwarf beans and cook for 2-3 mins.
Pour in the curry paste and simmer for 20 mins, or until all the ingredients are cooked and have absorbed the flavour of the sauce.
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