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Homemade 'takeaway' style recipes |
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#1 |
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Inactive Member
Join Date: May 2008
Posts: 17,643
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Homemade 'takeaway' style recipes
I've come across a recipe (which I'll try tomorrow, I think) for Crispy Battered Chicken in Honey and Chilli Sauce.
http://hubpages.com/hub/ChickeninHoneySauce According to the site, this is meant to taste like a takeaway style meal. Has anyone else ever attempted takeaway meals at home - whether it be Chinese, Indian or even chip shop style? I wish I could find a good one for Special Fried Rice with Chinese gravy! |
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#2 |
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Forum Member
Join Date: May 2012
Location: Tameside
Posts: 167
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There is a well known book called "The Curry Secret" and imho it makes Takeaway style Indian curries pretty close. I wouldnt do without it
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#3 |
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Forum Member
Join Date: Feb 2006
Posts: 14,441
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Quote:
There is a well known book called "The Curry Secret" and imho it makes Takeaway style Indian curries pretty close. I wouldnt do without it
![]() nuff said EDIT I'd recommend you google for the Hairy Bikers Sweet and Sour Chicken (diet version). It's spot on. |
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I know recipies differ in regions around the country buy here are a couple Garlic sauce (not just garlic mayo) Equal parts mayo and yoghurt or sour cream with pureed garlic. e.g. 2tsp mayo, 2tsp yoghurt, 1 minced garlic clove (tweak with salt, sugar and lemon juice - can also add parsley if you want) Obviously depends on how strong you like it for how much garlic you add. A fresh Turkish/Greek style chilli sauce Quote:
Makes enough for 8 portions: http://www.dailynewarticles.com/arti...ili_Sauce.html1 stick of celery 2 shallots 1 red onion 2 jalapeno Peppers for mild, 5 for hot (not recommended!) 1 clove garlic 4 tablespoons of tomato puree 4 tablespoons of tinned chopped tomatoes (skin off) drain the juices flat leaf parsley - a small handful 1/2 fresh lemon tabasco sauce olive oil salt and pepper You need to put the celery, shallots, red onion and the Japapeno peppers in a food processor and blend until it becomes a fine paste. Put this mixture, tomato puree and chopped tomatoes in a saucepan and put on a low heat. A few minutes into cooking put 1/2 the fresh lemon juice, a few splashes of tabasco sauce and the crushed garlic clove. Leave on a low heat for 15 minutes, then add the chopped leaf parsley and a drizzle (3 tablespoons) of olive oil, few grinds of salt and pepper. Leave for at least 4 hours in a fridge before serving. Chili sauce is best served chilled. Serve alongside grilled chicken, Lamb Koftee or Other Grilled meats. Pitta bread for a side and rice and salad (tomato, cucumber and lettuce) to accompany the meats. For a takeaway salad Finely shredded cabbage - red and/or white - let it steep in red or white wine vinegar and water for 30 mins or so. Finley sliced onion - steep in water for 30 mins or so. Finely sliced iceberg lettuce. |
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#5 |
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Forum Member
Join Date: May 2003
Location: Derby, UK
Posts: 23,456
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http://forums.digitalspy.co.uk/showthread.php?t=1166586
The long recipe on about post 3. It was on the natco website, but it's not there any more, but I found the old DS thread
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#6 |
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Inactive Member
Join Date: May 2008
Posts: 17,643
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I'm definitely going to seek out The Curry Secret (although I rarely buy Indian takeaways).
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