home made alternatives to takeaways

RICHYG_2

Spring Rolls.

Again v popular and you get to see what goes in them.

1 packet spring roll skins (from ethnic supermarket)
4 oz lean pork (or a pork chop with the fat cut off)
4 oz cooked prawns (eg for cocktail)
1 tray bean sprouts
4 oz chopped celery
1 small onion finely chopped
2 cloves curshed garlic
finely chopped spring onions
1 beaten egg to seal.

1) Cut pork into very small strips and marinade with 1tbs oil, 1tbs cornflour,1/2 tsp ginger , 1tbs soy sauce 1/2 tsp pepper.

2) Heat 1 tbs oil with some salt and stir fry celery for 1 minute. Add beansproups and stir fry for 1 more minute. Remove all.

3) Heat 1 tbs oil in wok with onions and garlic and stir fry 1 minute . Add pork and stir fry 1 minute - add prawns stir fry 1 more minute - readd the vegetables from 2 - stir fry 1 more minute. Take from heat and allow to cool adding the chopped spring onions.

4) Roll the pancakes according to the instructions. They are basically 1 square of paper , and a half sheet cut on the diagonal as an inner cover. Seal with beaten egg.

Dont be tempted to overfill them. This is where they could leak if they are not properly sealed.

These are great . freeze very well (dont let them stick together) and make about 20 or so to a packet of spring roll papers (£1.20 or so).

Deep fry in hot oil for about 5 minutes turning once.

For vegetarian substitute mushrooms, peas etc and a can of sliced bamboo shoots for the meat.

Probably more healthy than the massive takeaway ones and much cheaper.

RICHYG_2

Sweet and Sour sauce mix.

Can serve with anything you require sweet and sour sauce for.

1 tbs - soy sauce
1 tbs - wine vinegar
1 tbs - tomato sauce
1 tbs - cornflour
5 tbs - sugar

100ml water.

Combine all together and cook until thick in a wok or saucepan. If you need it to be red then add a spot of food colouring if you can stand the thought of cochineal - although that said it does make it a better colour.

VickyA_2

What flavour wine vinegar works best?

RICHYG_2

Caribbean jerk chicken with rice and peas.

This is a treat for the family and very easy to do requiring minimal preparation - (if you like spicey/very spicey food)


For the jerk chicken.

1 bottle of Walkerswood Jerk seasoning. (available from tesco etc this is not to be confused wih jerk bbq sauce which is more like a bottle of brown sauce and not the same thing)

4/6/8 chicken portions skin on - leg/thigh/drunstick whatever you have got. Needs to be on the bone - chicken breast is no good for this.

Add 1 tsp oil , to 2-3 tbs jerk sauce and rub this thick paste over the chicken portions and leave in bowl for an hour or overnight if poss.

Place on a baking tray with the remains of the sauce rubbed over and cook on slow 150C for 1.5 1.75 hours turning occasinally so the chicken is tender but does not dry out completely.



Rice and peas.


To a mug full of white rice add 1.5 mug fulls of water and a vegetable stock cube and 1 tsp mixed spice and some cloves.

Cook gently for 10-15 minutes until the water is absorbed / do not overboil or stir as this breaks up the rice.

Add more water if needed.

When cooked - add either

a) A tin of baked beans which has had most but not all of the sauce washed off or

b) More authentic a tin of drained kidney beans which is where the name rice and peas comes from.

Mix in, heat through and serve with the jerk chicken and a homemade sweet and source sauce as shown above.

I reckon this is a very cheap but filling meal which is a bit unusual also.

Enjoy.

RICHYG_2

Vicky A,

I have always used red because I have it. It also colours a bit. I doubt it matter much as it is just the taste variance between 5 tablespoons of sugar and some vinegar I would assume.
IMHO.


R.

VickyA_2

Vicky A,

I have always used red because I have it. It also colours a bit. I doubt it matter much as it is just the taste variance between 5 tablespoons of sugar and some vinegar I would assume.
IMHO.


R.

Thanks so much for the tip.

Zodiac_2

my ex partner and i used to eat out alot, but since seperating i dont get the opertunity anymore, i missed the meals and decided to take out some books from the library ive not done to bad really for someone who generally burns water. ;D
but there are some great ideas on here and this way i can avoid the library fines

16011996

Caribbean jerk chicken with rice and peas.

This is a treat for the family and very easy to do requiring minimal preparation - (if you like spicey/very spicey food)


For the jerk chicken.

1 bottle of Walkerswood Jerk seasoning. (available from tesco etc this is not to be confused wih jerk bbq sauce which is more like a bottle of brown sauce and not the same thing)

4/6/8 chicken portions skin on - leg/thigh/drunstick whatever you have got. Needs to be on the bone - chicken breast is no good for this.

Add 1 tsp oil , to 2-3 tbs jerk sauce and rub this thick paste over the chicken portions and leave in bowl for an hour or overnight if poss.

Place on a baking tray with the remains of the sauce rubbed over and cook on slow 150C for 1.5 1.75 hours turning occasinally so the chicken is tender but does not dry out completely.



Rice and peas.


To a mug full of white rice add 1.5 mug fulls of water and a vegetable stock cube and 1 tsp mixed spice and some cloves.

Cook gently for 10-15 minutes until the water is absorbed / do not overboil or stir as this breaks up the rice.

Add more water if needed.

When cooked - add either

a) A tin of baked beans which has had most but not all of the sauce washed off or

b) More authentic a tin of drained kidney beans which is where the name rice and peas comes from.

Mix in, heat through and serve with the jerk chicken and a homemade sweet and source sauce as shown above.

I reckon this is a very cheap but filling meal which is a bit unusual also.

Enjoy.

i love this, always wanted a good recipe for it,

thanks.

Lucie_2

I make my own chicken tikka, it's yummy.

4 cloves garlic - crushed
thumb sized piece of ginger - grated
turmeric
mint (fresh or dried)
chilli flakes
plain yoghurt
lemon juice

I also add a bit of various other spices depending on what's in the cupboard - garam marsala, coriander seed, cumin. You can add coriander leaf too, but I don't like it, so I don't!

Mix all the ingredients into the yoghurt & coat chicken breasts really well with it. Leave for a few hours to marinade.

Cook the chicken breast either whole or as kebabs. Grill, BBQ or griddle are the best ways to cook.

It won't be the bright red colour you get from the local takeaway (add food colouring if you like but I think it's unnecessary), but it tastes pretty good. We eat with salad & naan bread

16011996

never tried chicken tikka, whats itl like, is it very spicy?