Takeaway at Home - Amy's Takeaway Recipes

Apparently the average home in Ireland, admits to ordering a takeaway at least once a week. "Admits" being the operative word here.  Which, (if I know us paddy's) more than likely means were ordering more than once a week and are just too ashamed to say. No longer a nation of "meat and two veg" with a mountain side serving of POTATOES. No, indeed, we've swapped our tri-colour dinners for more exotic cuisines around the globe.

The Nations favourite dinners now include a long list of Chinese, Thai, Indian treats along with our neighbouring isle's fave, fish 'n' chips and need I forget the Italian's legendary, Pizza. I know we all suffer from the common "can't cook won't cook" syndrome from time to time but do we really know what we're putting in our gut?.....(Probably not) And could it be responsible for adding stubborn fat round our middle tyres and muffin tops? (Absolutely yes).

Home cooked alternatives will, after a while, save you money and not clog your arteries, leaving you feeling less groggy and full for longer.

Here are a few of my favourites. Quick, tasty and home-made, of course!

Chicken Korma:

You will need:

4 chicken breasts (chopped in chunks)

Paste:

2 cloves garlic

1 red chilli

I tbsp fresh grated ginger

1 large onion

1 tbsp vegetable oil

1 tbsp ground coriander

1 tsp turmeric

1 tsp garam masala

1 tin coconut milk

2 tbsp ground almonds

Handful of raisins

Juice of half a lemon

Salt and pepper to taste

To serve:

Flaked almonds

Fresh Coriander

Method:

1. To make the Korma paste, blitz all paste ingredients together

2. Marinate the chicken in the paste in the fridge for at least an hour or if possible overnight

3.  On a medium heat add some vegetable oil and fry off the chicken, leaving the remaining marinade till later.

4. When chicken is half cooked add the marinade, allow all flavours to infuse, then add the coconut milk. Bring to the boil then simmer for 10-15 mins before adding ground almonds and raisins.

5. Squeeze in half a lemon, a pinch of salt and pepper and serve with fresh coriander some flaked almonds on top with brown rice or some naan bread. Yummy.

Prawn Pad Thai

You will need:

2 Cloves Garlic

1cm fresh ginger

1 red chilli

Bunch of fresh Coriander

1 yellow pepper (finely sliced)

4 spring onions (sliced diagonally)

2tbsp fish sauce (nam pla)

1 tbsp soy sauce

1 tsp sugar

2 limes

200g Raw prawns

125g Rice flat noodles

Handful of peanuts

2 tsp sweet chilli sauce

Method:

1. Finely chop the garlic, ginger, chilli and coriander stalks and fry in a hot wok with some vegetable oil or groundnut oil if you have it. Be careful not to burn, keep a close eye on it.

2. While that's simmering, in a large bowl cover your noodles with boiling water then cover in cling film and set bowl aside.

3. Add prawns and yellow pepper to pan and coat in the aromatics.

4. When the prawns turn pink (after a couple of mins) add in the soy, fish sauce, sugar and the juice of 2 limes. Give a quick stir then add the spring onions.

5. Drain the noodles and add also to the wok. Coat the noodles in the lovely prawn stir fry and serve with chopped peanuts, fresh coriander and a drizzle of sweet chilli sauce. This is a super quick dish to make. Quicker than any delivery in fact!

Fish 'n' Chips

You will need:

2 pieces of fresh white fish (hake, cod etc)

120g  flour

I tsp butter (melted)

Pinch of salt

120ml soda water

1 large sweet potato

Olive oil

Salt and pepper

Method:

1. Preheat the oven to 180degrees.

2. Chop the sweet potato into chip size chunks. (Depending whether you like chunky chips or skinny fries) On a baking tray add a drizzle of olive oil, scatter your chips and add another drizzle of olive oil on top along with some sea salt and black pepper. Bake in the oven for 30 mins until golden and crispy.

2. Meanwhile prepare your batter. Add flour to a bowl, add the melted butter, stir through and then add your soda water. It's ok if the batter is lumpy at this point, it will create a yummy crispy batter when fried. If you don't have a deep fryer a wok or a deep pot will work just as well, just be careful with boiling oil obviously. To check the oil is hot enough, add a little bread cube to the oil. If it turns a golden colour instantly, you're ready to fry.

3. Dip the fish in the batter and fry until crisp and golden. Serve with sweet potato fries and lemon wedges on the side.