Fakeaways

By Jay Wadams

Everyone loves a good takeaway meal, but they are often as hard on the wallet as they are on the waistline! The good news is, that many of these meals are much easier and healthier to make at home than you might imagine. 

In these pages, you'll find

• Language: English
• Publisher: MBW Publishing Enterprises
• Release date: Jan 1, 2022
• ISBN: 9783910841024

Book preview

INTRODUCTION

Everyone loves a good takeaway meal, but they are often as hard on the wallet as they are on the waistline! The good news is, that many of these meals are much easier and healthier to make at home than you might imagine.

In the following pages, you’ll find twenty of my most popular ‘Fakeaways’ for cooking in your own kitchen. From light and spicy Chilli Lime Fish Tacos, to a rich and warming Thai Massaman Beef Curry.

These recipes are all super easy, and with my detailed step by step instructions, you’ll be whipping up restaurant quality meals in no time.

Don’t forget, if you have any questions or thoughts about these recipes, or even need some cooking advice, you can always visit my website www.daysofjay.com, or reach out to me on social media using the links below.

I hope you enjoy these recipes as much as I do, and that they find a home in your kitchen. I love hearing about and seeing your creations, so don’t forget to tag #daysofjay if you post a picture.

Take care out there and as always, Happy Cooking!

x x Jay

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Chicken and Chickpea Pilaf

Chicken & Chickpea Pilaf or Tavuklu Nohutlu Pilav: Shredded barbecue chicken with rice and chickpeas. This is a meal that is everywhere in the Turkish culture, from roadside stalls to supermarket counters and fast food joints. It’s always filling and delicious - especially when loaded up with juicy chicken and topped with some spicy pickled peppers.

INGREDIENTS:

FOR THE MARINADE

2 Tbsp olive oil

zest and juice of 1 lemon

2 cloves garlic, chopped

1 tsp ground cumin

1 tsp ground paprika

1 tsp ground chilli

½ tsp sea salt

freshly ground pepper

FOR THE CHICKEN

6 boneless, skinless chicken thighs

2 large red onions, sliced

1 Tbsp olive oil

TO SERVE

125 g cherry tomatoes, chopped

fresh parsley

pickled chilli peppers

lemon slices

sumac, to sprinkle over (optional)

INSTRUCTIONS:

Heat the oven to 220°C / 425°F / Gas 7. Whisk together all marinade ingredients in a glass or ceramic bowl, slice the chicken thighs in half and toss through the marinade. Note: Chicken can be kept in the marinade for up to 24 hours in the fridge.

Halve the red onions and slice finely. Scatter over the base of an approx. 20x30cm ovenproof dish, drizzle over the oil and toss to combine. Place the chicken thighs on top, in one layer if possible, pouring over any remaining marinade. Bake in the preheated oven for 20 minutes, then turn the thighs over and bake for a further 10 minutes. Cover with tinfoil and keep warm.

Meanwhile, prepare the pilaf by heating the olive oil and butter in a medium saucepan. Add the onion to the pan and cook, stirring over low heat for 5 minutes until softened, but not browned. Add the rice to the pan and continue to cook for 2-3 minutes, stirring so that it doesn’t catch.

Pour in the hot stock and chickpeas, stir well, then bring to the boil. Cover