Our Favourite Fakeaway Recipes
Stuck at home and missing out on all your favourite foods? If your local ain’t delivery the goods then don’t worry, we got you girl! Here are some cheat meal fakeaway recipes to get your takeaway fix without leaving home.
Everyone loves KFC right? Use the not so secret recipe to recreate your favourite fried chicken at home. You can even substitute the chicken for your fave veggie/vegan alternative.
- Chicken breast, thighs or wings
- 2 cups flour
- 1 Egg
- 2 tablespoons Milk
- 2/3 tablespoon salt
- 3 tablespoons white pepper
- 1 tablespoon black pepper
- 1/2 tablespoon basil
- 1 tablespoon celery salt
- 1 tablespoon dried mustard
- 2 tablespoons garlic salt
- 1 tablespoon ground ginger
- 1/3 tablespoon oregano
- 4 tablespoons paprika
- 1/2 tablespoon thyme
- Beat your egg with 2 tablespoons of milk to make your egg wash. Add all your spices into your flour. Dip your chicken into your egg wash and thoroughly coat it with your flour and spices.
- Deep fry your chicken for 12 minutes and serve.
Everybody loves a cheeky Nandos right!? Make your very own peri peri recipe from home with this fakeaway recipe. Are you a lemon and herb gal or extra spicy?
- 650 grams chicken thighs
- 1 tbsp paprika
- 2 tsp garlic granules
- 1 tsp hot chilli powder
- 1 tsp onion granules
- 1 tsp granulated sweetener
- 2 tsp tomato puree
- 2 peppers
- 2 small red onions
- 1 lemon
- ¼ tsp xanthan gum
- Cooking spray
- Lemon slices
- Preheat your oven to 180°C. Take off any fat or skin from the chicken.
- Chop onions and peppers into big pieces and put in a baking tray with the chicken. Spray with cooking spray.
- Sprinkle all the spices, xanthan gum and tomato purée all over the chicken and veg, and add the lemon juice.
- Cook for 40 minutes until the chicken is browned and cooked through.
- Serve with rice and a wedge of lemon.
Gotta be one of our faves from the takeaway – salt and pepper EVERYTHANG! Follow this recipe to make your very own salt and pepper chips.
For the Chips
- 3 large Potatoes
- 1-2 spring onions finely diced
- 1-2 whole Chillies deseeded and sliced. You can add more or use less depending on how hot you want it
- 2 tsp Salt and Pepper Spice Mix see below for the recipe
- Low Calorie Cooking Spray
- ½ Green Pepper chopped
- ½ Red Pepper chopped
- Low calorie cooking spray
For the Spice Mix
- 1 tbsp Sea Salt Flakes
- 1 tbsp Granulated Sweetener granulated sweetener
- ½ tbsp Chinese 5 Spice
- 1 Good Pinch Chilli Flakes depending on how hot you like it
- 1 tsp Ground White Pepper
- Mix all of the spice mix indigents together.
- Preheat your oven to 200°C.
- Peel the potatoes and cut them into chips.
- Put your them into a pan of boiling water and simmer until they are softening but are still firm.
- Drain the potatoes and spray a baking tray with cooking spray.
- Coat your potatoes in frylight and sprinkle some salt and pepper on top.
- Put into the oven for 15-20 minutes.
- Spray a frying pan with cooking spray and add your chopped unions, chilies and peppers and cook for a few minutes until they soften. Add your potatoes and stir.
- Keep cooking until the chips are golden brown and serve.
Another takeaway favorite has to be chicken chow mein, here’s how to make your own!
- 3 chicken breasts cut into chunks
- 4 nests egg noodles
- 1 tsp fresh ginger minced
- 1 tsp garlic minced
- 1 large onion sliced
- 1 red pepper cut into slices
- 1 green pepper cut into slices
- 1 large carrot cut into slim batons
- 150 g mange tout chopped in half
- 200 g tinned water chestnuts
- 200 g tinned beansprouts
- 3 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp rice vinegar or the juice of a lime
- 1 tsp granulated sweetener or granulated sweetener
- ½ tsp ground black pepper
- ½ tsp Chinese five spice
- 1 bunch spring onions chopped finely
- Cooking spray
- Coat your wok with cooking spray and fry the onion, ginger, garlic and carrots.
- Add the chicken breast and continue to cook on high until the chicken begins to brown.
- Add in the soy sauce, oyster sauce, rice vinegar, sweetener, black pepper and Chinese five spice and stir well. Continue to cook the chicken on high whilst you cook the noodles.
- Cook the noodles according to the packet instructions. Drain and set aside.
- Add the peppers, mange tout, spring onions, and water chestnuts and turn down to a simmer. Cook for another 3-5 minutes depending on how crunchy you like your veg.
- Stir through the noodles, and beansprouts and serve!
Did you even order Dominos if you didn’t order dough balls?
- 450g white bread flour
- 7g sachet yeast
- 1 tsp caster sugar
- 2 tbsp olive oil
- 150g pesto
- 240g semi dried tomatos
- 100g mozzarella
- 50g parmesan
- handful basil
- Combine the flour, yeast, sugar and 1 1/2 tsp salt in a large mixing bowl. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size – this will take 1-3 hrs, depending on the temperature.
- Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.
- Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement – this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins–1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
- Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.
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