Fabulous FAKEAWAYS
Treat the family to a homemade takeaway – it will save you time and money and taste amazing too!
Indonesian-style rice supper
Nasi goreng, which is one of the national dishes of Indonesia, is an improvisatory dish which can range from the simple to the majestic. This is an easy version using everyday ingredients.
SERVES 2 PREP 5 MINS COOK 20 MINS
✱ 125g basmati rice
✱ 300ml vegetable stock or water
✱ 1tbsp oil, plus a little extra if necessary
✱ 80-100g plain or flavoured tofu pieces (such as teriyaki-marinated)
✱ 2 garlic cloves, chopped
✱ 1 small fresh red chilli, chopped
✱ 4 spring onions, sliced
✱ 150g cooked and peeled frozen prawns, defrosted
✱ 2 handfuls of frozen peas (no need to defrost)
✱ 1 tbsp soy sauce, plus extra to serve To serve (optional):
✱ Handful of dry-roasted peanuts, chopped
✱ Prawn crackers
1 Put the rice in a saucepan with a lid, add the stock or water and season well. Bring to the boil and simmer, covered, very gently for 10 mins (just the odd bubble). Turn off the heat and leave to sit, still covered, until you need it. (No need to drain – the liquid will have been absorbed.)
2 Heat the oil in a large frying pan and sizzle the tofu pieces for about 5 mins. Add a bit more oil if necessary, then the garlic and chilli for 30 secs, followed by the rice and remaining ingredients. Toss for 1-2 mins, until thoroughly heated through.
3 Serve in bowls with extra soy sauce to splash and peanuts to scatter. It’s fun to use the prawn crackers as edible spoons with which to scoop up the rice.
Per serving: 422 cals, 8g fat, 1.5g sat fat, 60g carbs
An oven-cooked take on the popular Chinese noodle dish, made using just one tray!
SERVES 2 PREP 5 MINS COOK 30 MINS
✱ 1 large or 2 small chicken breasts, cut into 1cm strips
✱ 1 carrot, sliced thinly on the diagonal
✱ 4 spring onions, cut into bite-size pieces
✱ 3cm piece of fresh ginger, grated
✱ 2 garlic cloves, crushed
✱ 1tsp toasted sesame oil
✱ 100g shiitake or oyster mushrooms, sliced thinly
✱ ½ x 225g can water chestnuts or bamboo shoots, drained and sliced, or a handful of bean sprouts, or 1 celery stick, sliced thinly
✱ 200g fresh or dried egg noodles (see Food Ed’s tip, left)
✱ 1tbsp soy sauce
✱ 2tbsp oyster sauce
✱ 1tsp sugar
✱ 3tbsp toasted cashew nuts, roughly chopped
1 Put the first 6 ingredients in a shallow roasting tin and toss to mix. Bake in the oven at 180C Fan/gas 6 until beginning to soften, 10-12 mins, shaking halfway through. (There’s no need to preheat your oven, but if you are in a hurry it will save you 5 mins.)
2 Remove from the oven and stir in the mushrooms, water chestnuts and noodles and stir to mix – this is easiest done with tongs. Sprinkle the soy and oyster sauces and sugar over all and mix again.
3 Return to the oven to roast until the chicken is cooked through and the vegetables are glistening and beginning to soften, about 12 mins. Serve sprinkled with the chopped cashew nuts.
Per serving: 539 cals, 19g fat, 3g sat fat, 46g carbs