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'Fakeaway' recipes to satisfy those cravings!

amy | brand manager

There is nothing like a takeaway…or is there? Have you been craving your favourite fast food item since the restaurants had to shut due to the coronavirus spread? Well here are some simple recipes to make your own McDonalds, KFC, Greggs and Nando’s Fakeaways at home – and they are much healthier and might even be a lot tastier!


Ingredients: 2 large dill pickles, thinly sliced ¼ head iceberg lettuce, finely shredded ½ white onion, finely chopped 400g beef mince 2 tbsp extra virgin olive oil 2 sesame seed burger buns 2 slices of cheddar cheese For the Big Mac sauce: 300g mayonnaise 2 tsp vinegar Pinch of white pepper 2 tsp mild mustard 1½ tsp garlic powder ½ tsp sweet smoked paprika

Method: *Combine all the ingredients for the Big Mac sauce in a bowl. Add salt to taste, then place in the fridge to chill until the main burger is ready. *Chop your dill pickles, lettuce and onion down until you are left with small chunks or ­slices. Season the mince with salt and ­pepper, then form into four equal-sized balls. Once these are finished, flatten them until you have four circular patties, each one measuring around 6in across. *Fry two patties at a time in olive oil for around two minutes on each side. *While frying, lightly toast the hamburger buns under the grill. Assemble your burger, placing the cheese slices underneath the patties, and enjoy.


Ingredients: 400g de-boned chicken thighs or chicken breasts 1 egg For the coating: 2 tsp flour 1 tsp onion powder ¼ tsp garlic powder Salt and pepper

Method: *Cut your chicken into small oblong shapes, then mix your coating ingredients in a bowl. *Use the mixture to dust your chicken pieces. Next, beat an egg and dip the chicken pieces in it before covering with another layer of the flour mix. *Pan fry or grill the chicken, until golden brown and well cooked through. *Leave the chicken nuggets to cool slightly before ­tucking in.


Ingredients: 75g minced pork Dried sage Dried thyme Salt and pepper 1 egg 1 slice American cheese 1 English muffin

Method: *Season a handful of minced pork with a pinch of each herb plus salt and ­pepper, to taste. *Form into a golf ball-sized lump and flatten with your hand. *Pop the sausage patty into a hot frying pan. Turn after a ­couple of minutes until brown on both sides. *Grease a cookie cutter and place in another pan. Crack an egg into it and pop a lid on so it cooks evenly. *To assemble the McMuffin, layer a slice of the American cheese on the bottom half of a toasted English muffin. *Pop the sausage patty on top and slide the egg on. Top it off with the lid of the bun.


Ingredients: For the sausage: 700g minced pork 1 tbsp Worcestershire sauce 2 tsp dried mixed herbs 1 tsp chopped fresh sage 1 tsp chopped fresh thyme leaves Sea salt and freshly ground black pepper 100g breadcrumbs For the casing: Ready-made puff pastry 1 free-range egg, lightly beaten

Method: *Preheat the oven to 200C and combine the sausage ingredients, except the breadcrumbs, in a bowl. Then mix in the breadcrumbs. *Remove your puff pastry from the fridge and roll into a fairly shallow ­rectangle at least 24cm long. *Roll the meat into a long, thin sausage and place on the pastry. *Roll the pastry around the sausage. *Brush on some egg wash to seal the edge of the pastry. Trim any excess before covering the roll in egg wash and scoring with a knife. *Place the rolls on the lined baking tray and bake for 20 minutes or until puffed and golden brown.


Ingredients: One butterflied whole chicken For the marinade: 250g red bell pepper, chopped 100g onion, chopped 50g African red chilli, or use another variety 10-12 cloves of garlic 1 tbsp paprika or red chilli powder ½ tsp black pepper powder ½ cup white vinegar 2 tsp salt ¼ cup olive oil 1 tbsp dried oregano 1 tsp lemon zest 3 tbsp lemon juice

Method: *Add all the ­marinade ingredients into a blender. Blitz to make a smooth sauce. *Transfer to a pan and cook for 15-20 mins on a low heat. *Remove from the pan and let it cool. *Place the chicken in the bowl of marinade. Coat in the ­marinade and leave for 24 hours in the fridge. *Place on a roasting tray, roast for 45 minutes and voila – your chicken peri peri is ready.


Ingredients: 2 eggs, beaten For the bucket: 6 chicken drumsticks and thighs For the spice mix: 2 cups white flour ⅓ tbsp salt ¼ tbsp basil Good pinch of oregano ½ tbsp celery salt ½ tbsp black pepper ½ tbsp mustard powder 2 tbsp paprika ½ tbsp garlic salt ½ tbsp ground ginger 1 tbsp white pepper Sides: Bag of oven chips 2 cans baked beans 6 corns on the cob

Method: *To cook the chicken, many chefs will recommend soaking it overnight in either buttermilk or ordinary milk. *But if you have not got time for that, you can poach the drumsticks and thighs in milk for 20 minutes before frying. *While the chicken is poaching, add the spice mix ingredients into a large freezer bag. *After draining the chicken and allowing to cool for 15 minutes, pat dry and dunk in the freezer bag of flour and spice mix. Coat thoroughly, then dip in beaten egg and coat with the mix again. *As the chicken has already been cooked, you only need to pan fry or grill each piece for one minute to get it beautifully golden and crispy.

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