Takeaways. A quick and easy option for the end of a busy day. What’s not to like? Well, a lot. Let's be honest. Calories, cost, plastic, unknown ingredients.
There is a better way to get that takeaway taste.
Not much time? Not much kitchen? No problem. Try these ideas.
Buy a few spice jars: cumin, coriander, turmeric are the bases of most Indian dishes. Add jarred garlic and ginger – they keep forever in the fridge and need no preparation.
Start by stir-frying the spices and garlic for a minute or two. Add the meat or vegetables and keep stirring until cooked through. Top with your sauce base – a jar of chutney or even some yogurt for creamier dishes. Simmer gently while the rice cooks. Job done.
Five minute Chinese-style cooking is perfect when you're in a rush. Keep a couple of bottled sauces and some rice or noodles in the cupboard. Then all you need is whatever vegetables are to hand, one pan, some cooking oil and perhaps a chicken breast or pack of prawns.
Cut it all the same size, stir fry it hot and quickly, add the sauces and serve up.
Got an oven? You can have a healthier home chippie! Here’s how.
Peel a few potatoes and cut into thick chips. Beat an egg into a bowl. Dust a couple of white fish fillets (defrosted if frozen) with flour, then dip in the egg and coat with breadcrumbs. (These are either from toast crumbled in a food processor, or you can buy them in a pack). Toss the chips in olive oil and then put in a baking tray with the fish. Roast at 180C for 20 minutes.
For extra authenticity, cook some frozen peas, then drain and mash with crème fraiche for healthy mushy peas. Yum.
I love mushy peas and am pleased to see a recipe for healthy mushy peas. I had never thought of just making my own. I will be trying this.
Homemade oven chips from potatoes are easy. But a lot of cheap oven chips you buy are also just potatoes and oil. . So I do question why I would bother making my own...
I would recommend blitzing any old bread slices in the foot processor then storing in a freezer bag, obviously in the freezer, and adding to it whenever you have more leftover bread. Then you always have a supply of breadcrumbs to make your homemade breaded fish.
I'm not exactly a domestic goddess, but I find that fresh garlic lasts ages just in the fridge - ok, a little more work than from a jar but at under a pound for 4 bulbs, much cheaper!
Jarred garlic and ginger is good, but I would suggest even better is keeping fresh ginger and garlic in the freezer - you can use both from frozen.