Featured, Food, Lifestyle

How To Cook Your Favourite Drunken Takeaway At Home

The only real reason people go out on the lash is because they want to indulge in some greasy junk food without feeling the guilt, because that nagging feeling disappears around pint number four. But what if we told you that you didn’t have to put up with a hangover just to taste some delicious munch? Here we highlight a few revamped takeaway recipes that don’t have to be ordered half-cut over the counter, brought to you by professional chef Terry Edwards.

Chicken Nuggets

The shame you feel waking up to an empty box of 20 nuggets from Maccy D’s on your bedroom floor could soon be a thing of the past.

Serves 4

6 chicken breast fillets, cut into 3cm pieces

300ml buttermilk

Zest and juice of 1 lemon

300g rice crispies

2 tsp chilli powder

1 tsp ground cumin

1 tbsp flour

2 tsp paprika

1 tsp dried oregano

1 tsp mustard powder

1 tsp pepper

2 tsp salt

 

  1. Place the diced chicken in a large bowl with the buttermilk, zest and lemon juice and leave to marinate for a couple of hours.
  1. Preheat the oven to 180°C/Gas 4.
  1. Mix all the remaining ingredients together, lightly crushing the rice crispies. Remove the chicken pieces from the buttermilk one at a time and toss in the seasoning mix, then place on a non-stick baking tray.
  1. Place the chicken in the oven and cook for 5 minutes before turning and cooking for another 4 minutes until crispy and cooked through.

Jalapeno Mac & Cheese

Cheese is a gift from the gods, and we’ve got a recipe that adds a kick to the gooey comfort food classic.

Serves 6-8

INGREDIENTS:

500g macaroni

100g butter

100g flour

800ml full-fat milk

150ml double cream

1 tbsp English mustard

200g mature Cheddar, grated

200g Red Leicester, grated

4 egg yolks

150g jalapeños (from a jar) chopped

 

  1. Preheat the oven to 180°C/Gas 4.
  1. Cook the macaroni in a large pan of boiling salted water until al dente, or according to the packet instructions. Drain and refresh in cold water and set aside.
  1. Melt the butter in a heavy-based pan over a medium heat and add the flour. Cook, stirring, until you have a smooth paste.
  1. Heat the milk, cream and mustard in a separate pan over a low heat. Slowly add this mixture to the flour and butter, stirring all the time to avoid any lumps forming. Once it’s all combined, add the grated cheeses and stir until melted and smooth. Finally stir in the egg yolks and jalapeños.
  1. Combine the sauce with the macaroni and tip into an ovenproof dish. Bake in the oven for 25 minutes, until golden and bubbling at the edges.

Venison Burgers

Because who knows what’s in that patty you’ve secured from a burger van in the middle of a disused car park at 3am.

Serves 5

FOR THE BURGER

25g butter

½ tsp ground cumin

1 large onion, finely diced

1 garlic clove, crushed

800g coarsely minced venison

1 egg, beaten

100g chopped fresh coriander

100g chopped fresh parsley

Salt and freshly ground

black pepper

Olive oil, for frying

 

TO SERVE

5 brioche buns, lightly toasted

10 slices of crispy smoked bacon

5 thin slices of beef tomato

Pickled Cucumber

 

  1. Melt the butter in a pan over a low-medium heat and gently fry the cumin with the onion and garlic for about 5 minutes until softened, then set aside to cool. Once cooled, tip into a bowl with the remaining ingredients, except the olive oil, and mix thoroughly to combine.
  1. Whenever you’re making a batch of something like this, it’s always a good idea to fry a small amount to check for seasoning. Roll a small amount into a ball, fry and then adjust the seasoning as necessary.
  1. Divide the burger mix into 5 fist-sized balls and form into patties. Season with salt and pepper and rub with a little olive oil. Place a large frying pan over a medium high heat until smoking hot and add the patties. Cook for 3–5 minutes on each side, turning carefully. Assemble the burgers in the lightly toasted brioche buns with layers of crispy bacon, beef tomato and pickled cucumber.

Chicken & Lamb Kebabs

Did you even have a night out if you don’t wake up to doner meat leading up to your flat like a working class Hansel & Gretel?

Serves 6

INGREDIENTS:

Splash of vegetable oil

100g butter

3 onions, finely chopped

5 large garlic cloves,

finely chopped

1.5kg minced lamb breast

2 tsp ground cumin

100g chopped fresh coriander

2 tsp fresh thyme leaves

Salt and freshly ground

black pepper

 

TO SERVE:

Warmed flatbreads

or pitta breads

1 iceberg lettuce, finely sliced

2 tomatoes, thinly sliced

Check On Chilli Sauce

Pickled Cucumber

Roasted Garlic Mayo

Seeds of 1 pomegranate

 

  1. Put the oil and butter in a large, heavy-based pan and gently cook the onions and garlic over a low heat until soft and translucent. Once cooked, set aside and allow to cool completely.
  1. Place the lamb, cumin, coriander and thyme in an extra-large bowl and season with salt and pepper. Mix well to combine, then fry about a teaspoon of the mixture in a small frying pan to check the seasoning.
  1. Line a medium-sized roasting tin with parchment paper and add the lamb mixture, pressing down and tightly packing the mix into the tray. Cover the lamb with another roasting tin and top with a heavy ovenproof terrine mould or similar to ‘press’ the lamb. Place in the fridge for at least 3 hours.
  1. Preheat the oven to 160°C/Gas 3. Remove the weight from the lamb and put it, still in the roasting tin, in the oven. Cook for 35–40 minutes – if you have a meat thermometer, the centre of the meat should reach 65°C. Once cooked, allow to rest for 15–20 minutes before turning out and slicing into thick strips.
  1. Place your lamb doner meat on a platter with the garnishes and let everyone crack on. Loads of chilli sauce for me, please! Finish with some fresh pomegranate seeds to add a burst of freshness.

Fish Cakes

Here we bring to you a posh version of the British chip shop staple, sponsored by Brexit.

Serves 4

INGREDIENTS:

800g floury potatoes (such as

Maris Piper), peeled and cut

into chunks

300ml full-fat milk

1 bay leaf

400g undyed smoked haddock,

roughly diced

1 shallot, finely diced

1 tbsp horseradish sauce

½ tsp wholegrain mustard

Zest and juice of 1 lemon

2 tbsp freshly chopped parsley

Plain flour, for dusting

2 eggs, lightly beaten

100g breadcrumbs (use panko if

you can get hold of them)

100ml sunflower oil, for frying

Salt and freshly ground

black pepper

 

FOR THE TARTARE SAUCE:

1 tbsp mayonnaise

30g finely diced shallot

30g finely chopped parsley,

stalks removed

30g finely chopped gherkins

30g chopped capers

 

  1. Cook the potatoes in boiling salted water until tender. Meanwhile pour the milk into a pan with the bay leaf and a pinch of salt and bring to a simmer. Add the haddock and remove from the heat. Set aside to cool.
  1. Drain the cooked potatoes thoroughly and put through a potato ricer or mash until smooth.
  1. In a large bowl, combine the potatoes with the finely diced shallot, horseradish, mustard, lemon zest and juice and parsley. Remove the haddock from the milk with a slotted spoon and gently fold into the potato mixture. Season to taste with salt and pepper.
  1. Allow to cool before shaping into 8 patties. Chill in the fridge for 30 minutes while you combine all the ingredients for the tartare sauce in a small bowl.
  1. Lightly flour the patties and dip each one in the beaten egg and then in the breadcrumbs. Heat the oil in a large frying pan and fry the fishcakes (in batches) over a medium heat for about 5 minutes on each side, or until golden. Serve immediately, with the tartare sauce.

 

Recipes taken from Feeding Friends by Terry and George published by Hodder and Stoughton

Photo credit: Georgie Clarke

New This Week

Hey you! Fancy a bit of new?

Stone Two Pocket Twill Slim Shirt
Light Grey Skinny Chino Shorts
Pink Palm Print Hawaiian Slim Shirt
Mid Wash Ripped Stretch Skinny Fit Jeans
2 Pack Grey Twill Shorts Multipack
Light Green Classic Hoodie
CHAMPION Black Bucket Hat
Stone Camouflage Print Overshirt
Stone Check Shorts