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Privacy NoticeWhen it comes to enjoying dinner while watching the drama unfold on Love Island, nothing quite hits the spot in the same way than a takeaway! Whether a classic meal of fish and chips is your menu choice or a spicy chicken curry is your preferred dish, ordering food in is a weekend indulgence. But with the credit crunch starting to bite, why not go easy on your bank balance and try your hand at making your favourite takeaway, or should we say, fakeaway, at home? Radio presenter Kelly Brook has teamed up with SlimFast for their Fakeaway campaign and has created a range of classic takeaway dishes for you to whip up in your own kitchen. And, besides bursting with flavour, each portion comes in at under less than 600 calories. Win win From chippy teas to katsu curry, there’s something here for everyone…
Kelly Brook has come up with a selection of ‘Fakeaways’ to make at home
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The humble spud has had a boujee makeover in these delicious dishes
Chicken katsu curry SERVES 4
Chicken katsu curry is a crowd pleaser
Ingredients 2 tsp curry powder 2 tsp garlic granules 75g 0% fat Greek yoghurt 600g chicken mini fillets 2 slices wholemeal bread 6-8 sprays of vegetable oil 2 x 250g wholegrain microwave rice For the sauce 2 tbsp olive oil 1 clove garlic, minced 1 thumb-sized piece of ginger, finely chopped 2 tsp curry powder 1 bunch coriander (chop the stalks and reserve the leaves) 1 medium onion, chopped 2-3 large carrots, finely diced 2 sweet potatoes, finely diced with skin on 1 chicken stock cube 1 tbsp cornflour mixed into 2 tbsp cold water 30g mango chutney For the pickled cucumber 1∕3 cucumber, sliced into ribbons 1⁄2 red chilli (optional) Mint leaves 2 spring onions, sliced Splash of lime juice Method Mix 2 teaspoons of curry powder and the garlic granules with the Greek yoghurt. Add the chicken to the yoghurt and mix. Leave to marinate in the fridge for at least 30 minutes. For the sauce, add the olive oil, garlic, ginger, curry powder and coriander stalks to a pan and cook on a gentle heat for a few minutes. Add the onion, carrots and sweet potatoes and fry for a further 10 minutes. Add 850ml boiling water with the stock cube dissolved in it. Let the sauce simmer for 15-20 minutes or until the vegetables are soft. Then add your cornflour mix and the mango chutney. Stir well and simmer until the sauce thickens. Meanwhile place the bread in a food processor and whizz until breadcrumbs form. Preheat the oven to 220oC/200oC fan/gas mark 7. Take each mini fillet and coat in breadcrumbs. Spread out on a baking sheet. Once all the mini fillets are coated, spray them with a few sprays of oil and put in the oven for 20 minutes. For your pickled cucumber, add the chilli (if using), mint, spring onions and lime juice to a bowl. Stir in your cucumber ribbons. Season well. Cook your rice then serve it with the cucumber, chicken and sauce, then sprinkle it with the remaining coriander leaves. Fish and chips with minty peas SERVES 4
Fish and chips with minty peas is a great Friday night staple
Ingredients 4-6 large carrots, skin on, cut into chip shapes 2 large sweet potatoes, skin on, cut into chip shapes 2 large potatoes, skin on, cut into chip shapes 3 tbsp olive oil 40g polenta 2 tsp smoked paprika 1 egg, beaten 60g wholemeal bread 30g grated Parmesan cheese 4 fillets white fish (cod/ haddock/pollock) skin removed A few sprays of cooking oil 280g frozen peas 30g half fat crème fraîche A few mint leaves 100g light mayonnaise Method Preheat oven to 220oC/ 200oC fan/gas mark 7. Place all the chips on a non-stick baking sheet and drizzle with the olive oil, massaging it well into the vegetables. Mix together the polenta and smoked paprika in a bowl and then sprinkle it over the chips. Season well and place in the oven for 45 minutes or until browned. Turn them halfway through the cooking time. Meanwhile, place the egg into a shallow dish. Place the bread in a food processor and whizz until breadcrumbs form. Mix the breadcrumbs with the Parmesan and place in a shallow dish. Pat the fish dry with kitchen paper and dip each one in the egg, then the breadcrumbs to coat. Place the coated fish on a non-stick baking tray and spray a few times with cooking oil. Place the fish on the shelf above the chips and bake for 20 minutes, or until golden and cooked through. Cook the peas according to the packet instructions, drain and mix with the crème fraîche and mint. Season and blitz in a food processor to form a purée. Serve the fish, chips and pea purée with some light mayonnaise. Chicken shawarma with watermelon salad SERVES 4
Chicken shawarma with watermelon salad is a refreshing treat
Ingredients For the shawarma paste 1 lemon juice and zest 2 tbsp olive oil 2 cloves garlic, minced 1 tsp each of smoked paprika, ground cumin, ground coriander 1⁄2 tsp salt Pinch ground nutmeg, cinnamon and chilli flakes 8 boneless, skinless chicken thighs For the watermelon salad 350g watermelon, cubed 120g feta cheese, cubed 30g red onion, thinly sliced 1⁄2 cucumber, cut into chunks Some chopped mint 1⁄2 tbsp olive oil Juice of 1 lime 4 wholemeal pitta Method Tip all the shawarma paste ingredients into a tupperware pot. Mix well and add the chicken thighs. Massage the paste well into the meat. Cover and marinade for at least 30 minutes in the fridge. To make the salad, add the watermelon, feta, onion and cucumber to a bowl. Add some chopped mint and drizzle with olive oil and lime juice. Preheat the oven to 220oC/200oC fan/gas mark 7. Place the chicken on a lined baking sheet and cook for 20-25 minutes until cooked through. Toast the pitta. Remove the chicken and serve with the salad and pitta. Kelly Brook has created delicious restaurant classics and “fake-away” favourites all for under 600 calories per portion, in conjunction with SlimFast (slimfast.co.uk) READ NEXT: The humble spud has had a boujee makeover in these delicious dishes Berries aren’t just for breakfast – chef Miguel Barclay shares 3 fruity meal ideas Sex up Meat-Free Mondays with 3 tempting veggie eats like kimchi burgers and tahini cups Beat the heatwave with 4 cracking recipes from fancy bagels to fabulous blondie For your latest lifestyle updates, sign up to our daily newsletter here Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFoodKelly Brook
