FRIDAY NIGHT FAKEAWAY
Chris Bavin shares three simple recipes for a homemade Friday night takeaway
Chris Bavin’s favourite homemade takeaways
Sweet & sour pork
From the takeaway, this always seems to be a brightly coloured, gluey mess. There is nothing fresh about it. Making your own takes less time than ordering and driving to the takeaway to pick it up, and it tastes amazing.
SERVES 4 PREP 15 mins COOK 15 mins EASY
1 tbsp cornflour
425g can pineapple chunks in juice, drained and juice reserved
2 garlic cloves, sliced
3cm piece of ginger, grated
1 tbsp soy sauce
1 tbsp light brown soft sugar
2 tbsp white wine vinegar
3 tbsp tomato ketchup
1 tbsp vegetable oil
500g pork fillet, thinly sliced or 3 chicken breasts, sliced or 500g raw prawns, peeled and deveined 1 red and 1 green pepper, cut into chunks
1 small red onion, cut into wedges 1 red chilli, thickly sliced cooked rice, sesame seeds and lime wedges, to serve
1 Mix the cornflour with a little of the reserved pineapple juice in a bowl until dissolved, then add the remaining reserved juice along with the garlic, ginger, soy sauce, sugar, vinegar and ketchup. Tip the mixture into a small saucepan and gently simmer for 5 mins.
2 Heat the oil in a large frying pan or wok over a high heat. Add the pork, chicken or prawns and stir-fry for 1-3 mins (depending on the meat) until cooked, then transfer to a plate. Put the pan back over the heat and add the peppers, onion and chilli and stir-fry for 2 mins. Add the pork, chicken or prawns back to the pan with the sauce and pineapple chunks and bring to a simmer. When the meat has warmed through, divide between plates and serve sprinkled with the sesame seeds and the rice and lime wedges on the side.
GOOD TO KNOW low fat • vit c • 2 of 5-a-day PER SERVING 350 kcals • fat 10g • saturates 1g • carbs 27g • sugars 23g • fibre 3g • protein 37g • salt 2.2g