THREE FAKEAWAY RECIPES

I love a real treat...

Treats from food are one of those things that I have a simple rule with...

Unless it is a HELL YES (I'm having that!!!!)... then pretty much for me: it's a no...

Why?

I hate it when I waste calories and it's really underwhelming soo....

Try these three fakeaways:

KFC Zinger Burger

Makes 4

Takes: 40 minutes

4 (125g each) chicken breasts 1 egg 1 tsp corn flour 30g chilli tortilla chips 1 tsp chilli powder 100g light mayonnaise 8 leaves of gem lettuce 4 gluten free seeded burger buns

Pre heat the oven to 160C/320F/Gas Mark 3.

Spray a baking tray with low calorie cooking spray. Place the tortilla chips and chilli into a food bag and crush into a breadcrumb. Pat the chicken breasts dry then hammer flat on a board covered with cling film, dust lightly with the cornflour. Break the egg into a dish, whisk and dip each chicken breast in. Place the chicken breasts onto the baking tray and sprinkle over the tortilla chip mix, coating both sides. Spray with cooking spray and bake in the oven for 25 minutes. Turn the chicken and spray again with cooking spray. Bake for a further 15 minutes until the chicken is golden.

Meanwhile, toast the buns in a dry non-stick pan over high heat, cut side down, for 1-2 minutes until browned. Add one cooked chicken breast to each, followed by 25g mayonnaise, 2 leaves of lettuce then the top.

Wagamama style Katsu Curry

Serves 2

Takes: 40 minutes

2 chicken breasts

15g fresh root ginger, peeled and finely chopped

30g panko breadcrumbs

1 tbsp flour

1 shallot, peeled and diced

20g mango chutney

50g mixed salad greens

130g basmati rice

1 egg

1 tbsp soy sauce

1 tbsp curry powder

2 tbsp rapeseed oil

Add the basmati rice and 300ml cold water to a pot with a lid and bring to the boil over a high heat, reduce the heat to very low, add a lid and cook for 10-12 min until the water has absorbed. Once cooked, remove from the heat and cover. Crack the egg into a bowl, whisk until combined. Add 2 tbsp flour to a plate with seasoning, then add the breadcrumbs to another plate. Coat the chicken breasts in the flour removing any excess, then dip into the beaten egg and finally press into the breadcrumbs, coat all over.

Boil half a kettle and heat a large, wide-based non-stick pan with 1 tbsp rapeseed oil over a medium heat. Once hot, add the chopped ginger and chopped shallot and cook for 2 minutes. Add the curry powder and cook for a further 2 minutes. Add the flour and cook for 1 min, stirring to coat everything. Add 1 cup of freshly boiled water then reduce the heat to low. Add the soy sauce and stir through the mango chutney. Cook for 5-7 min or until the sauce is thick. Cover and set aside.

Heat a separate, large, wide-based pan with another tbsp oil over a medium-high heat, add the coated chicken and cook for 7 minutes per side, pressing down firmly whilst cooking. Wash the salad, then add to plates.

Slice the breaded chicken into strips and divide between plates. Add the curry sauce onto the plate and serve with the cooked rice and salad.

McDonalds Sausage Egg McMuffin

Makes 1

Takes: 10 minutes

100g 5% pork mince

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sage

1/4 tsp onion granules

1 English breakfast muffin

1 egg

2 reduced fat cheese slices

Add the pork mince to a bowl along with the seasoning and mix together well, bringing together to form a patty with the mince. Place in a frying pan on a low-medium heat, press flat firmly and cook for 3-4 minutes.

Crack the egg into an egg ring (or upside down biscuit cutter) and cook until firm. Flip the patty then pop the two slices of cheese on top, cover with a lid to melt.

Assemble the cooked elements onto your muffin.

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