While we’re staying at home more often than normal, many of us have been foraying into a culinary journey of chef-discovery. This weekend, why not try these delicious fakeaway recipes to jump start that Friday feeling.
King Prawn and Spicy Maple Coconut Curry
This spicy, creamy coconut curry fakeaway is quick to cook but delivers on taste.
2 tbsp olive oil
400g shelled king prawns
1 bunch spring onion, finely chopped
30g fresh ginger, peeled and finely sliced
2 cloves garlic, sliced
2 red chillies, finely sliced
3 tbsp Madras curry paste
1 1⁄2 tins of 400ml coconut milk
4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
360g basmati rice
Salt and pepper to taste
Fresh chopped coriander for garnish
1 lime, squeezed
1. In a pan heat olive oil and flash-fry king prawns for two to three minutes until opaque. Remove from pan and set aside.
2. Heat more oil and add spring onions, ginger and garlic. Cook for five minutes then add half of the red chillies and Madras paste.
3. Keep stirring together and slowly pour in coconut milk and maple syrup.
4. Bring to the boil, add water then turn down to a simmer. Reduce liquid by a quarter.
5. Prepare rice according to packet instructions.
6. Five minutes before serving, add part-cooked prawns to the Madras curry sauce, stir through to fully heat and finish off cooking.
7. Serve curry with rice. Garnish with chillies, fresh chopped coriander and a squeeze of lime juice.
Sticky maple glazed fish with maple teriyaki sauce
This delicious sticky fish stir-fry fakeaway incorporates oriental flavours and nutritious vegetables – you can also swap out fish for pork in this easy to make recipe.
600g mixed white fish
Corn flour, to coat
60ml pure maple syrup
25g root ginger
4 tsp soy sauce
4 tbsp mirin
2 tbsp maple vinegar
1 large chilli, seeded and shredded
Clove of garlic, crushed
1 large aubergine
1 red pepper
1 green pepper
1 yellow pepper
300g pak choi
1 tbsp sesame seeds
1. Cut fish into chunks, place into a bowl, pour over maple syrup and cover with cling film.
2. Cut aubergine into cubes and cut peppers into thin strips. Remove outer leaves from pak choi and slice.
3. For the teriyaki sauce, grate ginger into a bowl and add soy sauce, mirin, maple vinegar.
4. Add 3 tbsp of the maple syrup fish marinade.
1. Heat wok until hot, season fish and dust with corn flour. Cook until crisp.
2. Remove and place on paper to rest.
3. Mix sauce, garlic, chilli, aubergine, peppers and pak choi and cook in wok.
4. Mix fish with vegetables and sprinkle on sesame seeds.
5. Serve with jasmine or plain boiled rice.