Fake It To Make It! Four Fabulous ‘Fakeaways’ You Can Make At Home

Fake It To Make It! Four Fabulous ‘Fakeaways’ You Can Make At Home

Good news! Shops have reopened, pubs are welcoming visitors to their beer gardens, and the promise of summer is on the horizon.

But with the promise of hot weather and socialising comes the horrific thought of fitting into your pre-COVID wardrobe and swimsuits.

Before the COVID-19 pandemic, takeaway deliveries accounted for 8% of the consumer food market. But since the start of the first lockdown this has risen to 65% – meaning most of us have enjoyed more than our fair share of convenient takeaway food over the past year.

Everyone enjoys a good takeaway (and why shouldn’t you?), but why not swap some of your favourite fast foods for their healthier alternative?

‘Fakeaway’ Recipes

KFC Menu: Serves 4. Tender, crispy chicken pieces in a blend of ‘not-so-secret’ herbs and spices, fries, coleslaw, and BBQ beans.

For The Chicken:

6 skinless, boneless thighs

6 skinless drumsticks

4 slices of wholemeal bread (made into breadcrumbs)

8 tbsp tomato puree

2 tsp garlic salt

1 tsp ground ginger

2 tsp smoked paprika

2 large eggs

For The Coleslaw:

1 large carrot, grated

¼ red cabbage, shredded

¼ white cabbage, shredded

1 tbsp fat-free fromage frais

Juice of 1 lemon

For The Fries, Corn & BBQ Beans:

4 large potatoes, cut into fries

2 sweetcorn cobs, halved

2x cans of BBQ beans

Method:

• Preheat oven to 220/FAN200/Gas 7.
• Mix tomato puree, paprika, garlic salt, and ginger in a large bowl (season to taste).
• Whisk egg whites until stiff, then fold them in the tomato mixture.
• Dip chicken pieces into the mixture, then coat evenly in breadcrumbs.
• Place on a baking tray and spray in low-calorie cooking spray.
• Bake for 35-40 mins.
• Mix the coleslaw ingredients together and chill in a bowl until needed.
• Boil the fries for 4-5 minutes until slightly soft, then drain and place in a baking tray.
• Spray with the low-calorie cooking spray.
• Cook for 15-20 minutes.
• Boil the corn until tender and heat the beans when ready to serve.

Mcdonalds Menu: Big Mac, Fries, and Milkshake

For The Fries: See Previous Recipe

For The Burger:

4 wholemeal rolls

450g extra lean mince beef

½ tsp sea salt

For The Burger Sauce:

2 tbsp light mayonnaise

90ml fat-free plain yoghurt

½ tsp paprika

¼ tsp mustard powder

¼ tsp onion powder

3 slices diced pickles

½ tbsp sweetener

For The Garnish:

Iceberg lettuce, shredded

Small white onion, finely chopped

Sliced cheese

Sliced pickles

Method:

• Combine all ingredients for the burger sauce in a bowl, chill for later.
• Using your hands, mould the beef into burgers.
• Preheat a frying pan (no oil).
• Season burgers with salt on one side. Place burgers into the pan, salt side down.
• Cook for 4-5 mins until blood starts to pool on the top.
• Season with salt, then flip.
• Cook for 3-4 minutes, then take off heat and place on a plate to rest.
• Lay slices of cheese on top.
• Slice open the rolls.
• Spread a layer of homemade burger sauce on both sides, then add lettuce to the bottom layer.
• Add the burger to the lettuce, then top with onions and gherkins.
• Close the lid and serve with fries.

NOTE: Big Macs are traditionally two burgers and a triple layer bread roll. This recipe calls for just one burger, in a single roll – capturing the same great taste with much less effort, but feel free to tweak this recipe, using the same ingredients for a more exact replica.

For The Milkshake:

360ml coconut milk

120g peanut butter

4tbsp cocoa powder

2 sliced bananas

30 ice cubes

• Place the bananas in a freezer bag and freeze for at least 20 minutes.
• Throw all ingredients into a blender until smooth.
• If the mixture becomes too thick for your blender, add more coconut milk.
• Divide into 4 glasses and serve.

Chinese Takeaway Menu: Sweet and Sour Chicken and Egg Fried Rice

For The Chicken:

8 skinless and boneless chicken thighs

1 large onion, chopped

1 green pepper, chopped

3 large carrots, peeled and cut into chunks

435g can of pineapple chunks, drained (save 2tbsp of the juice)

1 garlic clove, crushed

1 tbsp cornflour

1 tbsp tomato puree

1 tbsp red wine vinegar

2 tbsp soy sauce

2 spring onions to garnish

Method:

• Cut the chicken into bite-size chunks.
• Heat a non-stick pan or wok, spray with low-calorie cooking spray.
• Add chicken and cook for 3-4 minutes.
• Remove chicken from pan.
• Add onion, carrot, and pepper to the pan, cook for 4 minutes.
• Return chicken to pan, cook for 3-4 minutes.
• Mix the remaining pineapple juice with the garlic, cornflour, tomato puree, vinegar, soy sauce, and 100ml water.
• Pour sauce onto chicken and veg, add the pineapple, then simmer until sauce has thickened.
• Scatter spring onions and serve with egg fried rice.

For The Egg Fried Rice:

350g cooked and chilled rice

4 eggs

150g peas (if using frozen, allow time to thaw beforehand)

2 tbsp soy sauce

White pepper

Method:

• Beat the eggs.
• Heat non-stick pan or wok with low-calorie cooking spray until smoking.
• Add the rice and cook for 3-4 minutes, stirring continuously.
• Add the peas and spring onions and cook for 3-4 minutes continuously.
• Stir in soy sauce and pepper and push to one side of the pan.
• Pour the eggs into the other side of the pan and leave until it begins to set.
• Break up the egg with a spoon and stir it through the rice.
• Cook for a further minute and serve.

Indian Takeaway Menu: Chicken Tikka Masala and Pilau Rice

For The Chicken:

4 skinless and boneless chicken breasts

4 tbsp tikka curry powder

1 onion, grated

4 garlic cloves, crushed

2cm root ginger, peeled and grated

1 red chilli, deseeded and chopped

1tsp cinnamon

1tsp cumin

6tbsp tomato puree

5 tbsp fat-free natural fromage frais

Juice of lime

Method:

• Cut chicken into bite-size chunks.
• Heat pan and spray with low-calorie cooking spray.
• Add chicken and cook for 3-4 minutes.
• Add onion, garlic, ginger, chilli, cinnamon, cumin, and tikka powder.
• Cook for 2-3 minutes.
• Stir in tomato puree and 250ml water.
• Bring to the boil, then reduce to a simmer for 12-15 minutes, or until the sauce has reduced by half.
• Take off heat and stir in fromage frais.

For The Pilau Rice:

350 dried basmati rice

1 onion, chopped

6 cardamom pods

8 cloves

6 peppercorns

1 cinnamon stick

1 tsp cumin seeds

Small pinch of saffron OR ½ tsp turmeric

2 bay leaves

500 ml boiling water

Salt

Method: 

• Wash the rice several times in cold water and leave to soak for 30 minutes.
• Heat a non-stick saucepan with low-calorie cooking spray.
• Add onion and cook until soft.
• Add the spices and bay leaves. Cook for 2 minutes.
• Drain the rice and add to the pan.
• Stir until the rice is coated in the spice mixture.
• Stir in the boiling water and bring to the boil.
• Cover with a lid, reduce to a simmer and leave for 10 minutes.
• Turn off the heat without removing the lid.
• Leave for 10 minutes.

There is no denying that ordering a takeaway is a convenient option for those “I can’t be bothered” days, but on the other hand, that there is nothing tastier than nutritious, homemade meals!

Enjoy!