Healthy and homemade alternatives to your favourite takeaways

Making your own delicious fakeaway can be equally as satisfying as ordering from a local restaurant.

  • Image: Tesco

Although it takes very little convincing to place an order with your local chinese or chipper, takeaways aren’t the most healthiest or nutritious meal to be eating. As a treat or for a special they are wonderful, but making your own delicious fakeaway can be equally as satisfying. Preparing and cooking your own meal means you know exactly what ingredients you are putting into the dish and you can cater them to your needs and likes.

Here are some healthy alternative to the classic takeaway favourites!

Healthy fish and chips

Serves 4

Ingredients:

  • 700g frozen sweet potato wedges
  • 1 tbsp light olive oil, plus extra for brushing
  • 1 tsp sweet paprika (optional)
  • 4 frozen hake fish fillets, approx 100g each
  • 50g breadcrumbs
  • 1 lemon, zested, plus extra wedges to serve
  • 25g Parmesan, grated
  • 2 tbsp chopped flat leaf parsley
  • frozen peas or petits pois, cooked to pack instructions, to serve
  • Method:

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Lightly brush a shallow roasting tray with oil then add the frozen sweet potato wedges. Sprinkle with the paprika (if using) and bake for 10 mins in the preheated oven.

    2. Meanwhile, place the frozen fish fillets well apart on a lightly oiled baking sheet. Put the breadcrumbs in a bowl, then add the lemon zest, Parmesan, parsley and 1 tbsp of oil. Season with black pepper and mix together.

    3. After 10 mins in the oven, turn the potato wedges, brushing with a little more oil if sticking. Return them to the middle shelf of the oven and put the fish fillets on the top shelf. Bake for another 5 mins.

    4. Drain off any liquid released from the fish then divide the breadcrumb mixture evenly between the fillets, pressing down firmly onto the top of each one with the back of a spoon. Return to the oven and leave everything to cook for another 15-18 mins, or until the crumbs are golden, the fish is opaque and the potatoes are golden and crisp. Serve with peas and lemon wedges on the side.

    Derval’s tortilla pizza margarita

    Ingredients: (per personal pizza)

  • 25 g cheddar heese
  • 1 slice ham
  • 1 onion chopped
  • 1 pineapple sliced
  • 326g sweetcorn
  • 2 tbsp tomato passata
  • 1 tortilla wrap
  • Method:

    1. Preheat the oven to 180°C/350°F/gas 4.

    2. Put the wrap on a baking sheet and spread the passata over the wrap using the back of a spoon.

    3. Sprinkle the cheese on the wrap.

    4. You can add any of the optional toppings that your child may like. Ham, sweetcorn and pineapple are a lovely combination as are chicken and peppers.

    5. Place the wrap in the oven and bake for up to 10 minutes until the cheese is melted. Careful not to burn the wrap!

    6. Remove, slice and serve.

    Chef Adrian’s spice bag

    Ingredients:

  • For the chicken:

  • 2 chicken fillets (sliced into small strips)
  • 200g of ground almonds
  • 1/2 tsp of cumin
  • 2 eggs beaten
  • 1tsp of coconut oil
  • For the chips:

  • 4 medium sized maris pipers washed
  • 1 onion sliced
  • 1tbsp of coconut oil
  • 2 sprigs of rosemary
  • For the spice:

  • 2 good pinches of sea salt
  • 1tbsp of chinese 5 spice
  • 1/2tsp of garlic powder
  • 1/2tsp of chilli powder
  • To garnish (optional):

  • Sliced red and green chilli
  • Method:

    1. For the chicken place the strips into the beaten egg. In a bowl mix the cumin and ground almonds. Preheat the oven to 200oC/400oF/gas 6.

    2. Place the chicken into the ground almonds mixed with cumin until fully coated and place onto a baking tray. If you find they aren’t fully coated go back and dip again into the egg and then back into the almond mix. Place into the oven and bake for 20-30 mins.

    3. For the chips slice them up to whatever thickness you like and bake with the rosemary, sliced onion and coconut oil for 35/40 mins. If your tray isn’t non stick use some grease proof or parchment paper.

    4. Mix the spice ingredients together in a small bowl. Combine both the chicken and chips together and then from a height sprinkle over the spice mix coating both the chicken and chips.

    5. Recommended to serve in a bag or some newspaper with a sprinkling of red and green sliced chilli.

    Enjoy!

    If you like this, you might also like:

    Winter warmer: Avoca’s chicken and brocolli crumble and shepherd's pie

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