5 “Fakeaways” to try This Week

Did somebody say “Just… Make it Yourself”? Oooooh!
5 Easy Fakeaway Recipes - The Cardiff Cwtch

Alright, alright – I know that trudging off to the kitchen and just cooking something yourself kind of defeats the whole object of a Takeaway, but y’know what, sometimes there’s the rare evening where you really fancy takeaway food but just don’t want to fork out for delivery (…because *maybe* you forked out on a brand new silk shirt earlier in the week – naming no names, itwasme). Maybe you planned for a takeaway, but – boo – it’s that one day of the week where your local’s closed. Maybe you’re on a healthy eating kick and the thought of the obligatory oil slick at the bottom of an Indian takeaway pot puts you just a little bit on edge. Or, maybe you just fancy cooking something from scratch. Hey, it can happen!

You can’t beat a well-timed Takeaway, but then again, a quick and easy homemade dupe – a “Fakeaway” – can be just as satisfying. With that in mind, I’ve trawled the archives to find five of my favourite homemade takeaway dupes, most of which can be whipped up pronto tonto using ingredients bashing around in the back of your cupboard or the bottom of your freezer using a few nifty shortcuts. No delivery charges, no grease. Noice! 🙂

Cheat’s Mango Chicken

Easy Mango Chicken Fakeaway Recipe - The Cardiff Cwtch

I think this quick and easy recipe for Mango Chicken has to be top of the pops (in my book, anyway) when it comes to a good Fakeaway. If you’ve got twenty minutes to spare, some frozen chicken nuggets and a jar of mango chutney banging around at the back of your cupboard, then you’re sorted. Sweet, sticky and oh so satisfying, give it a glow-up with some diced, fresh mango and sliced green onions – and you can even swap out the chicken nuggets for quorn or battered cod if you’re so inclined. Yum!

Easy Green Thai Noodle Soup

Green Thai Noodle Soup - Homemade Takeaway Recipes - The Cardiff Cwtch

Do you remember those cheapo packets of instant noodles from the supermarket? The basic ones that came with a little flavour sachet in either chicken, vegetable or curry flavour? I used to be absolutely obsessed with them when I was in sixth form (many, many years ago when I knew how to cook instant noodles, scrambled egg and that was about it – good times!) – they cost about 30p a pack (back then!) and made such a quick and easy lunch. Well, believe it or not, they’re the star of this show. The flavour sachet makes a cracking base stock for this Green Thai Noodle Soup, along with a can of coconut milk and Thai Green Curry Paste. Thow in some spring greens and a few sliced mushrooms, and you’re done!

Korean Chicken Dak-Galbi

Easy Homemade Korean Takeaway - Stripped Back Simple Dak Galbi - The Cardiff Cwtch

I’m still very much a beginner when it comes to Korean Food, but what I’ve tried so far I absolutely love – and if you’re a fan of chilli-based Asian food then I’m sure you will too. Dak-Galbi is basically Korean Pub Food. You’ll need to get your hands on a jar of Gochujang Chilli Paste (usually to be found on Amazon) which makes up a big part of the sweet and spicy sauce, but everything else is pretty simple and creates a cracking mid-week recipe to pull out of the bag for whenever you fancy a stir-fry that’s a little bit different.

Spicy Singapore Noodles

Takeaway at Home Recipes - Easy Singapore Noodles Recipe - The Cardiff Cwtch

I can’t order a Chinese Takeaway without a super spicy serving of Singapore Noodles making the list. For me, the bright yellow, curried vermicelli is a must-order, and even better blitzed in the microwave for lunch the following day. It’s such a favourite of mine that I had to learn how to make it myself. As long as you’ve got a pack of dried noodles (rice are obviously best, but use whatever you’ve got/fancy), some curry powder, rice wine and soy sauce then you can whip up the marinade in no time. In terms of veg and meat (or no meat), it’s entirely up to you what you throw into the wok. A great recipe for making using of what you’ve got.

Sticky Honey Chicken

Fabulous Fakeaways - Sticky Honey Chicken - The Cardiff Cwtch

Here’s a new way to scoff the classic chicken dipper (although this recipe would be just as good with quorn or, hey, even some diced halloumi would work well). The hardest part of this recipe for Sticky Honey Chicken is whipping up the sauce – but even that’s a doddle, and can be made ahead of time using a few bottled ingredients in your cupboard. Once the chicken and rice are cooked, it takes less than ten minutes to put together – the perfect Fakeaway solution to a Monday night in!

Let me know what your favourite takeaway (or Fakeaway!) meal is in the comments below – I’m always looking for new recipes to try out! Have a great week! 🙂

Cheat’s Mango Chicken

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You know me, I’m a big fan of fresh and fuss free mid-week meals, but then isn’t everyone?  Whenever I sit down to do my meal planning for the week and ask Sunny if he’s got any requests when it comes to dinners then 9 times out of 10 I’ll get that super specific but mostly unhelpful answer, “I don’t know, *shrugs* something with rice?”  So we tend to eat a lot of curries and a lot of stir fries – and d’you know what?  I’m not even mad about that because they’re so quick and easy to whip up, especially in the middle of the week – and they’re (mostly) pretty healthy.

But, it’s easy to get stuck in a rut cooking the same two or three things each week.  So.  I’ve slowly been upping my “homemade takeaway game”.  I make a mean plate of Singapore Noodles and – more recently – a cracking bowl of Thai Noodle Soup and now I’m bringing this super satisfying (and stupidly simple) plate of Mango Chicken to the table.  It’s as easy as opening a jar of Mango Chutney!  Sweet and sticky and perfect if you fancy a change from your usual Sweet and Sour Chicken.  You can even switch out the chicken for battered cod or scampi if you fancy.  Boom! 😉

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Cheat’s Mango Chicken (serves 2)

Ingredients

  • 300g jar of mango chutney
  • 100ml water
  • 150g diced mango
  • 1 yellow bell pepper
  • a handful of chopped spring onions
  • 250g of battered chicken breast meat (if you want to make things easy, then buy it already battered – if not, I’d recommend giving this recipe a go; it’s not as tricky as you think!)
  • 1 tbsp vegetable oil
  1. Pour the vegetable oil into your wok and get it smoking hot.  Stir fry the pepper, mango and spring onions for five minutes.
  2. Pour in the contents of the mango chutney.  Pour the water into the jar and swill it around to collect the dregs, then pour into the wok – stirring to combine.
  3. Let it bubble for five minutes and reduce down, then stir in the battered chicken.
  4. Serve up with egg fried rice.  Yum!  🙂

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What’s your favourite kind of midweek meal?  Let me know in the comments – I’m always trying to find new favourites!  Have a great week! 🙂