Hello Everyone
This week, I want to tackle everyone's favourite take aways, or takeout as some call it.
With payday being a week away, sometimes you lus for something lekker, but when you have many mouths to feed or you are working on a budget, takeouts can be lekker expensive.
With pwasa coming to an end, many are tired of cooking and the lussies are kicking in too, but een aand se lekker eet can put you back hectically, making you feel the pinch.
Remember there is a long month ahead en Labarang kom nog)
Recreating your own takeouts is a great way to encourage healthy, cost-effective meals and it helps to keep the cravings at bay, especially when takeouts were not easily available.
You can make healthier choices, and you can make your meals just the way you like it.
Pile on the extra mayo, omit the tomato or add extra cheese on all your favs!
This week, I am sharing some lekker takeaway-inspired recipes or rather “home-made takeout”.
It is becoming increasingly popular, and you can literally find a recipe for anything, and it is a great way to work within your budget.
Satisfy your takeaway craving at a fraction of the cost, but as a bonus, making your own makes your meals go further, allowing you to work with ingredients you have at hand or at home.
You will save on the hefty bill, petrol going to buy it or even the endless wait or delivery cost if you are ordering online.
In this way you are not only saving money but time too, so next time you lus for takeaways you will be inspired to try your hand at making it yourself. Huiskos is always best!
For more recipes or baking and cooking inspiration, visit my website www.sprinklesandspice.co.za or visit my social media platforms on Instagram @sprinklesandspicect or Facebook Sprinkles and Spice by Farzana Kumandan.
Happy Cooking
Love, Your Cooksister
GOURMET BEEF BURGERS
Ingredients
6 burger rolls
6 beef burger patties
6 slices of cheese
Lettuce
Sliced cucumber
Smashed avo
Chopped onion and tomato
Fried Egg (a runny yolk is a must)
1 large bag Dorito’s
Sauces of your choice
Ingredients for the Beef Mince Dhania Burger Patty
1kg ground beef (not lean)
1-2 eggs
1 tsp salt
1 tsp white pepper
½ tsp garlic powder
½ cup chopped fresh coriander
1 green chilli finely chopped
1 tbsp Worcestershire sauce
Extra breadcrumbs if needed
Method for the Beef Mince Dhania Burger Patty
In a large bowl mix all the ingredients together by hand. Divide the mixture into equal portions. Make patty rounds (not too thick). Freeze for a half hour.
Method for the burgers (to assemble)
Slice and toast the buns and set aside. Fry, grill or braai the burgers for 5-6 minutes per side, on a high heat or until done. Once the burgers are done, top with a slice of cheese and cover. Add the toppings, nachos and sauce of your choice.
CHOW MEIN STIR FRY
Ingredients
3 packets hot and spicy noodles
2 tablespoons olive oil
1 teaspoon sesame oil
3 tablespoons pad Thai (optional)
2 tablespoons soya sauce
Veg of your choice
Cashew nuts (optional)
Extra red chilli (optional)
Method
Boil the noodles in water as per packet instructions (without the noodles spice and sauces). Save a ½ cup of pasta water. Stir fry veg of your choice and the cashews in olive oil. In a separate bowl add all the noodle sauces and spices, sesame oil, pad thai and ½ cup pasta water. Mix until well combined. Once the veg is crisp and cooked, add the noodles, sauce with water and stir fry for a minute until everything is well coated with the sauce. Add freshly chopped spring onion, red chilli, toasted sesame seeds and serve.
CHICKEN TORTILLAS
For the chicken filling
Ingredients
3 tablespoons olive oil
6-8 chicken fillets cut in cubes
1 punnet mushrooms sliced
2 onions sliced
1 green pepper sliced
1 red pepper sliced
1 teaspoon turmeric
1 teaspoon fine cumin
1 teaspoon fine coriander
1 teaspoon paprika
1 teaspoon dried garlic flakes
Dash of lemon juice
Pinch of cinnamon
Freshly ground black pepper
Salt to taste
2 onions sliced
1 green pepper sliced
1 red pepper sliced
Method
On a stove top on a high heat, heat the pan or wok.
Add in the oil and the chicken and mushroom.
Add in the lemon, spices and stir fry until all the water has dried up and the chicken has cooked.
Add in the pepper strips and onion and stir fry for 3 minutes.
Turn off the heat and allow to cool.
To assemble
Heat a tortilla in a hot dry pan.
Add the chicken filling mixture
Add sour cream and smashed avo, sweet chilli sauce and cheese.
CRISPY FRIED CHICKEN
Ingredients
1kg chicken pieces of your choice
(I used drumsticks and chicken fillet)
Salt and Pepper for seasoning
3 tablespoons cornflour
3 eggs
3 cups flour
3 tablespoons barbecue spice
3 teaspoon paprika
3 tablespoons sesame seeds
1 tablespoon mixed herbs
Olive oil spray
Method
Cut the chicken fillets into strips and make two slits across the top of the drumsticks. In a medium bowl whisk together the egg with a dash of milk. In a separate large bowl, add together the flour spices, herbs and sesame seeds. Mix until well combined. Line a tray with baking paper or clingwrap. Rinse the chicken and pat dry with roller towel, season with salt and pepper and dust with the cornflour. Dip the chicken in the beaten egg and then in the flour mixture and transfer to the lined tray. Once all the chicken is evenly coated, transfer to the tray. Pop the chicken in the freezer for 20 minutes and allow the coating to set. (If you are resting chicken for longer than 20 minutes pop the chicken in the fridge and not freezer). Deep fry in medium to hot oil until golden brown and chicken is cooked.
PIZZA
Ingredients
4 cups cake flour
1 packet instant yeast (purple)
2 tsp baking powder
1 tsp salt
¼ cup Olive oil
320ml warm water
Method
In a mixer, mix all the dry ingredients.
Add the water and mix with the dough hook attachment until the dough comes together. Add in the olive oil and mix until a soft, sticky dough is formed. Lightly oil your hands and divide the dough into four equal-sized balls. Cover with cling and allow to rest for at least a half hour. After a half hour the dough will not rise much but it will be easier to work with. Thinly roll out the 4 balls (on parchment paper) to make four large size pizzas, on a lightly floured surface. The thinner the base, the crisper the pizza. Top with your pizza with a base of either pizza sauce, garlic butter or cream cheese, add grated mozzarella and your favourite toppings. Note this is a super thin base, so add cheese first then your toppings (do not over crowd or add too many toppings, the base will not hold it) Preheat the oven and either a pizza stone, cast iron pan or flat cast iron pot or heavy based oven tray on 220-230 degrees for at least 15 minutes. (It must be hot). Add in the pizza on parchment paper and reduce heat to 200 degrees. Bake for eight minutes until the pizza is crisp and the cheese is melted.
Quick Pizza Sauce
½ can tomato puree
¼ cup tomato sauce
¼ cup sweet chilli sauce
½ tsp garlic flakes
1 heaped tsp mixed herbs
Pinch of salt
Either heat it slightly or mix as is. Spread 2-3 tablespoons on the base of each pizza.
GARLIC AND LEMON PORTUGUESE CHICKEN
Ingredients for marinade
2kg chicken pieces cut and washed
2 heaped tablespoon garlic and ginger
2 tablespoons Robertson Cajun spice
1 tablespoon paprika
1 teaspoon coriander
1 teaspoon cumin
¼ cup olive oil
½ cup mayo
½ cup all gold tomato sauce
The juice of ½ lemon
Ingredients for the sauce
2 tablespoon butter
1 tablespoon Cajun spice
1 teaspoon Paprika
250-350ml fresh cream (depending on your heat preference)
250ml Garlic and Lemon Peri Peri Sauce
Method
Marinate the chicken with all the above marinade ingredients. Place in an oven tray lined with baking paper and bake on 200 degrees for 45 minutes (on the lower rack). On the stove top, over a medium heat bring all your sauce ingredients to boil until it slightly thickens and starts to bubble. Pour the sauce over the chicken, grill for 5 minutes and enjoy with your favourite sides.