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Order Up! Takeaway Alternatives

Order Up! Takeaway Alternatives

We love supporting our local restaurants that we can go to or get a delivery from while we all bunker down .

However, the best thing we've heard lately is to remember to keep on treating take-aways as a special treat, rather than a 'can't be bothered with dinner' option.
 

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Herb Panko-Crumbed Fish

 
 
Feeling like a mid-week fish and chips meal? Try this at-home fish recipe to help curve those takeaway cravings. 
Serves 6


Prep; 10 mins. Cook; 10 mins

Ingredients
Gurnard, terakihi, snapper or firm white fish (4/6 fillets)

¾ cup plain flour

1 tsp celery or herb salt (or normal salt)

2 eggs (lightly beaten)

 

1 ½ cups panko breadcrumbs

1-3 tbsp fresh parsley (chopped)

Oil (for frying) 

 

  1. Cut each fillet into 2-3 even strips. Take three bowls: combine the flour and celery salt in one, put the egg in another, and combine the crumbs and parsley in the last bowl. Dip each fish strip first in the flour, then the egg and lastly coat in crumbs. Cover and chill until ready to cook.
  2. Heat a 5cm depth of oil in a medium saucepan. Cook the fish, a few strips at a time, until golden and cooked through. Keep warm while cooking the remaining fish.
  3. You can also bake the fish for a healthier version. Arrange in a single layer on a lined tray and spray lightly or drizzle with oil. Bake for 10-12 minutes at 180°C or until fish is starting to flake and the crumbs are lightly toasted.

 

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Easy Butter Chicken

Need that comforting curry fix? Indulge with this home-made version, which tastes extra delicious knowing that you've made it yourself. 


Serves 4 
Prep; 15mins. Cook; 35 mins + 1hr for marinating 

 

 Ingredients

Marinade

Curry

1 lemon – juiced 

2 tsp ground cumin 

2 tsp paprika 

1-2 tsp hot chilli powder 

200g natural yoghurt 

500g skinless, boneless chicken thighs

2 tbsp vegetable oil 

1 large onion, chopped

3 garlic cloves, crushed

1 green chilli, deseeded and finely chopped 

1 piece of ginger (3cm), grated 

1 tsp garam masala

2 tsp ground fenugreek 

3 tbsp tomato puree 

300ml chicken stock 

50g flaked almonds, toasted 

 
  1. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
  2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on medium heat for 10 mins or until soft.
  3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. 
 
You can serve this curry with some basmati rice, naan bread, mango chutney or lime pickle and some fresh coriander. 


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Super Healthy Pizza

Serves 2 
Prep; 15 mins. Cook; 12 mins + rising time 

 Ingredients

Base

Toppings

200g flour (wholemeal flour can be used as well)

1tsp or 7g sachet easy-blend dried yeast

125ml warm water

200g can chopped tomato, juice drained

A handful of cherry tomatoes halved 

1 large courgette, thinly sliced with a peeler

25g mozzarella, torn into pieces 

1tsp capers 

1 garlic clove, finely chopped 

 1 tbsp olive oil 

2 tbsp fresh herbs to serve

OR – get creative! 

 
  1. Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto a baking sheet.
  2. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C or the highest setting.
  3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with fresh herbs to serve.



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Big H (Home) burgers

Really feeling like some comfort food from the golden arches? Well, this at-home recipe could satisfy those cravings – while making sure you don't undo all your hard work. 

Serves 4 
Prep; 15 mins. Cook; 10 mins

 
Ingredients

Burger

Sauce

500g beef mince 

Pickles/gherkins, sliced 

Iceberg lettuce rolled into tight cigar shapes, then finely cut into long thin strips

1 onion or 2 shallots, diced 

4 slices – smoked cheese

½ cup mayonnaise 

2 tbsp piccalilli 

1 tbsp American mustard 

1 tsp paprika 

½ tsp garlic powder

½ tsp onion powder

1 tbsp white vinegar 

 

  1. Cut 4 burger buns in half for your tops and bottoms. Use 2 buns to get your middles (or clubs) by cutting the very top and bottom off (discard these pieces or store for breadcrumbs). Slice the remaining part of the bun into two to get two middles from each bun. Brush cut sides of tops, bottoms and middles with a little olive oil and toast on a hot plate (or sandwich press), pressing them down lightly.
  2. Season beef mince with salt and pepper. Portion into 8 pieces and press into thin patties using a round cutter the size of your buns. Layer on to squares of baking paper and chill until ready to cook.
  3. Mix burger sauce ingredients in a food processor to form a smooth sauce. Chill for at least an hour for the flavours to develop and mingle.
  4. To cook, heat a small amount of oil in a pan. When hot sear patties quickly until they just colour. Salt and pepper the top side, flip and turn off the heat. Add a cheese slice to 4 of the patties. Leave to rest and cook through for a minute.
  5. Spread the bottom of your bun with sauce, a sprinkling of onion and some lettuce.
  6. Place a pattie with cheese on it cheese-side down and top with the middle part of the bun.
  7. Add more sauce to the top of the middle bun, some more lettuce, some pickles and a meat pattie without cheese. Top with the top of the bun.
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