Over the last couple of months, we seem to have transformed into a nation of cooks. Whether it’s a banana bread bake-off over Instagram, a celebration supper with the family, or getting creative with those back-of-the-store-cupboard essentials, wining and dining at home has somewhat become ‘the new normal.
In search of DIY takeaway-style dishes, we’ve picked out five ‘fakeaway’ recipes, perfect for weekend treats at home. Check them out…
Roast spiced chicken with brown sugar, limes and coconut milk
“Make this if you want to impress and spice up Sunday lunch. The butter, coconut milk and chicken juices turn into a gutsy sauce. Spatchcocking quickens the cooking time and ensures the chicken is cooked evenly – even in a dodgy oven. Marinating the bird in yoghurt tenderises the meat, making it extra juicy and succulent.”
2kg free-range chicken
½ quantity chilli butter, melted
800ml coconut milk
Sea salt and freshly ground black pepper
For the marinade:
500g natural yoghurt or curd
50g fresh ginger, peeled and roughly chopped
50g garlic, peeled
1 tbsp chilli powder
1 tbsp turmeric
1 tbsp freshly ground black pepper
For the brown sugar limes:
2 tbsp coconut oil, melted
2 tbsp brown sugar or grated jaggery
Chopped fresh herbs
First, make the marinade. Whizz everything in a blender, or grate the ginger and garlic into a bowl and combine with the yoghurt and spices using a wooden spoon.
Next, spatchcock the chicken. Turn it over onto its back with its head facing towards you. Cut down each side of the chicken along the spine with strong kitchen scissors, then turn the chicken over and press down hard on the breast with both hands until you have flattened the chicken. Alternatively, you could ask your butcher to do this.
Cover the chicken with the marinade, inside and out. Leave overnight in the fridge or for at least a couple of hours.
Preheat the oven to 200°C/fan 180°C/gas 6 and find a roasting tin that allows the chicken to fit snugly inside.
Fit the bird in the roasting tin with the coconut milk and cook on the middle shelf for 45–50 minutes. A large 2kg chicken should cook perfectly during this time. For a slightly smaller bird, check if cooked after 45 minutes by pulling gently on a leg and seeing whether the juices run clear, basting the chicken juices and coconut milk over the chicken every 10 minutes or so.
Keralan fish curry
“A beautifully creamy South-Indian curry, packed full of flavour and spice.”
[Serves 6 – 8]
4 cloves of garlic
2.5 cm piece of ginger
1 fresh green chilli
750 g firm white fish, from sustainable sources
1 tsp mustard seeds
20 curry leaves
1 tbsp chilli powder
1 tsp turmeric
1 x 400 g tin of light coconut milk
1 x 400 g tin of quality chopped tomatoes
A few sprigs of fresh coriander
Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.
Beet pesto pizza with kale and goat’s cheese
“Beet Pesto Pizza with Kale and Goat Cheese is a nutrient-dense healthier pizza recipe, packed with vitamins and flavour.”
[Serves 1 x 12 inch pizza]
1 lb gluten-free pizza dough
1 cup beet pesto
2 cups kale leaves, thinly sliced
1.5 cups mozzarella cheese, grated
2 ounces goat’s cheese
Prepare the beet pesto and the pizza dough.
Preheat the oven to 415°F.
Dust gluten-free flour on a baking sheet and press or roll the dough to desired thickness.
Bake the dough for 5 to 7 minutes with no toppings.
Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozzarella. Note: the kale will cook down in the oven.
Bake pizza for 20 to 25 minutes or to desired crisp.
Allow pizza to cool 5 minutes before serving.
Monkfish tacos with red cabbage slaw
500g No.1 Fresh Monkfish Fillets (from the fish counter)
1 tsp sweet smoked paprika
100g Cooks’ Ingredients panko breadcrumbs
1 British Blacktail free range large egg
2-3 tbsp olive oil
1 little gem lettuce, shredded
4 salad onions, thinly sliced
200g red cabbage, shredded
4-6 tbsp Greek yogurt or soured cream
8 Gran Luchito Street Tacos or small flour tortillas
Hot chilli sauce, to drizzle
Waitrose Vine Ripened Tomato Salsa, to serve
½ x 28g pack fresh coriander, leaves roughly chopped, optional
Chop the monkfish into 16 or so pieces, pat dry with kitchen paper, then sprinkle with salt and smoked paprika. Scatter the breadcrumbs over a plate and lightly whisk the egg in a shallow bowl. One at a time, add the monkfish pieces to the egg to coat, then roll in the breadcrumbs and place on a lined plate.
Heat half the oil in a large frying pan, add half the breaded monkfish and fry for 10 minutes, turning now and then to brown on all sides, until cooked through. Remove and repeat with the remaining oil and fish.
Meanwhile, mix the lettuce, salad onion, red cabbage, 2 tbsp yogurt or soured cream and the juice of ½ the lime.
Warm the tacos in a dry frying pan, then divide among 4 plates. Spread with the remaining yogurt or soured cream and drizzle with chilli sauce. Add some slaw and the crispy fish, plus tomato salsa and coriander (if using). Garnish with lime wedges.
Thai noodle salad with peanut sauce
“Vegan and Gluten free, this make-ahead salad is perfect for mid-week lunches or large gatherings. Add sesame ginger tofu for added protein!”
6 ounces dry noodles
4 cups mix of cabbage, carrots and radish, shredded or grated
1 red bell pepper, finely sliced
3 scallions, sliced
½ bunch cilantro, chopped (or sub basil and mint)
1 tbsp jalapeño, finely chopped
¼ – ½ cup roasted, crushed peanuts
For the Thai peanut sauce:
3 thin slices ginger- cut across the grain, about the size of a quarter
1 fat clove garlic
¼ cup peanut butter
¼ cup fresh orange juice ( roughly ½ an orange)
3 tbsp fresh lime juice (1 lime)
2 tbsp soy sauce or GF Braggs Liquid Amino Acids
3 tbsp honey or agave
3 tbsp toasted sesame oil
½ – 1 tsp cayenne pepper (or a squirt of sriracha sauce)
½ tsp salt
Cook noodles according to directions on package. Drain and chill under cold running water.
While noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.
Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl and toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and mix well to combine.
Adjust the salt (to your liking), add chilli flakes if you want and serve. Garnish with roasted peanuts, cilantro and a lime wedge.