Category: Takeaways

Quick Seafood Laksa

Quick Seafood Laksa

INGREDIENTS

  • 2 Tbsp Neutral Oil (i.e., grapeseed, vegetable)
  • 2 Tbsp Red Curry Paste
  • 2 Tbsp Curry Powder
  • 4C Chicken Stock (4 tsp Chicken Stock Powder (fodmap friendly) mixed with 4C Water)
  • 400ml Coconut Milk
  • 400ml Coconut Cream
  • 1C Green Beans, whole (or chopped)
  • 1C Broccoli, chop into small florets
  • 1 Carrot, medium/large, mandolin then slice into matchsticks about 4mm wide
  • 300g Prawns, peeled and deveined (I left tails on for some extra flavour but off is fine too)
  • 200g Fish Balls
  • 1 Pak Choy, sliced diagonally about 1cm thickness
  • 2 Tbsp Fish Sauce
  • 1 tsp Sugar
  • 600g Rice Noodles of choice, cooked
  • Coriander, handful, roughly chopped

INSTRUCTIONS

  1. Heat the oil in a wok or high edged pan (such as a soup pot) over a medium-high heat.
  2. Add the curry paste and cook, stirring, until fragrant (about 30 seconds).
  3. Add the curry powder and cook, stirring, until fragrant (about 30 seconds).
  4. Add the coconut milk, coconut cream, and chicken stock. Simmer for a few minutes to thicken it slightly.
  5. Add the green beans, broccoli, and carrot. Simmer for a couple of minutes.
  6. Add the prawns and fish balls. Simmer for a couple of minutes until the prawns are cooked through.
  7. Add the pak choy, fish sauce, and sugar, and mix through. Remove from the heat.
  8. Divide your cooked noodles between serving bowls, and ladle your laksa over the noodles.
  9. Top with coriander and serve while warm.

SERVING NOTE

This laksa is not spicy – add some chilli oil or chilli flakes at the end if you like a bit of heat!

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Slow Cooked Chicken Tikka Masala

Slow Cooked: Chicken Tikka Masala

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 2 Chicken Breasts, large, skinless, boneless, cubed into 2x2cm pieces
  • 2 1/2 tsp Salt
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Plain Yoghurt (Natural best or Greek is fine)
  • 1 tsp Kashmiri Red Chili Powder (mild, add 1 Tbsp for a spicy dish)
  • 1/2 tsp Tumeric, ground
  • 1 1/2 tsp Garam Masala
  • 1 Tbsp Ginger, minced
  • 400g tinned Tomatoes, diced
  • Finish with: 1/2 C Fresh Cream
  • 2 Tbsp Dried Fenugreek Leaves (Kasoori Methi)
  • 1/2 C Coriander, roughly chopped

INSTRUCTIONS

  1. Add the garlic infused oil, chicken, salt, lemon juice, yoghurt, kashmiri red chili powder, tumeric, garam masala, ginger, and tinned tomatoes to the slow cooker.
  2. Put the lid on the slow cooker, and cook on high for 4 hours.
  3. Finish by adding the cream and dried fenugreek leaves, and mixing through.
  4. Serve immediately, garnished with coriander.

SERVE WITH

Steamed rice and/or gluten free naan or roti.

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Masala Dosa

Crisp and Savory: Masala Dosa

Start this one the day before and you’ll have a quick and easy meal the next day.

INGREDIENTS

  • Dosa Batter: 2 C Short-Grain Rice
  • 4 C Water + some extra
  • 1/2 C Urad Dal (split Husked Black Lentils)
  • 1 tsp Fenugreek Seeds
  • 2 C Water
  • 1/2 tsp Salt
  • Vegetable Oil, for frying
  • Vegetable Filling: 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Chilli Flakes (quite mild, add more if you like it spicy)
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric
  • 1 Tbsp Ginger, minced
  • 8 Curry Leaves
  • 4 Tbsp Garlic Infused Oil
  • 700g Potatoes (I used Agria), peeled, boiled, and cubed
  • 1/2 C Water
  • 1/2 C Coriander, roughly chopped, leaves and stems

INSTRUCTIONS

  1. Stage 1: Put the rice in a bowl, rinse well, and cover with the water.
  2. Put the fenugreek seeds and urad dal in a separate bowl, rinse well, and add water until it is covered. Leave both bowls to soak for 4-6 hours.
  3. Stage 2: Drain both bowls, keeping them separate.
  4. Put the rice into a food processor or blender, and add 1C of water.
  5. Grind to a smooth paste – this may take about 10 minutes.
  6. Remove from the blender and set aside.
  7. Add the fenugreek and urad dal mixture to a cleaned blender, and add 1C of water.
  8. Grind to a smooth paste – this may take about 10 minutes.
  9. Combine the two pastes in a mixing bowl. Whisk together to create a medium-thick batter. If it is too thick, add water.
  10. Cover the bowl with a tea towel and set it in a warm place. Let it ferment until the surface is bubbly – this will take about 8 hours.
  11. Stir in the salt. Use the batter straight away or refrigerate for later use (will keep up to a week).
  12. Stage 3 (Potato Filling): Add the garlic infused oil to a pan and heat to medium-high.
  13. Add the mustard seeds and cumin seeds. Wait for the seeds to pop, about 1 minute.
  14. Add turmeric, ginger, and the curry leaves, along with a pinch of salt. Stir to coat and cook for 1 minute.
  15. Add the potatoes and 1/2 C of water. Stir well to combine until the water has evaporated – about 5 minutes.
  16. Gently mash the potatoes a bit with the back of your spatula or wooden spoon.
  17. Season well with salt, add the coriander, and set aside at room temperature.
  18. (Dosa): Brush 1 tsp of vegetable oil over a pan over a medium heat.
  19. Ladle about a 1/4 C of batter in the center, and using the bottom of the ladle, quickly spread the batter outward in a circular motion to create what looks like a thin crepe.
  20. Leave it to brown gradually for about 2 minutes, cooking it on one side only.
  21. Carefully remove from the pan with a spatula and plate, ensuring the bottom has browned.
  22. Add 1/2 C of potato filling into the center of the dosa, and flatten the potato mixture slightly.
  23. Fold the sides of the dosa around the filling to make a cylindical shape.
  24. Serve immediately while warm.

ALTERNATIVES

Add some vegetables into the potato filling to make this meal a bit healthier – capsicum, peas, and spinach would all be great additions.

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Battered Fish

Takeaways at Home: Battered Fish

INGREDIENTS

  • 800g Fish Fillets, firm, white, boneless
  • 1 1/2 C gluten free Flour
  • 3/4 tsp Salt
  • 1/2 tsp Pepper, ground
  • 1 1/2 – 2 C Soda Water
  • Canola Oil, for frying

INSTRUCTIONS

  1. Pat the fish dry with paper towels and cut into eight even portions.
  2. Place the flour, salt, and pepper into a bowl.
  3. Slowly add the soda water, continuously whisking the mixture until smooth. Add additional soda water if the mixture is too thick.
  4. Coat each fish portion in the batter mixture.
  5. Heat oil in a pan over a medium-high heat, enough to reach about half the height of the fish (make sure you don’t overheat the oil or holes will form in the batter).
  6. Cook the fish in the oil for a few minutes each side, until cooked through and slightly browning. You may need to batch cook to ensure you don’t overcrowd the pan.
  7. Place the cooked fish on a wire rack to drain any excess oil.
  8. Serve while hot.

SERVE WITH

Oven baked or fried chips and/or a green salad.

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Thai Green Curry

INGREDIENTS

  • Curry Paste: 1 tsp Coriander Roots, finely chopped
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Black Pepper Powder
  • 1/2 tsp Tumeric Powder
  • 2 tsp Ginger, grated
  • 3 Kaffir Lime Leaves, finely sliced
  • 1 Tbsp Lemongrass, minced
  • 1 tsp Salt
  • 2 tsp Brown Sugar
  • 1/4 tsp Shrimp Paste
  • 1 tsp Chilli Powder (mild, add more to taste)
  • 1 1/2 Tbsp Canola Oil
  • Curry: 5 Kaffir Lime Leaves, finely sliced
  • 2 C Coconut Milk
  • 1 Tbsp Fish Sauce
  • 1 tsp Brown Sugar
  • 190g Carrot, thinly sliced (4 small carrots)
  • 140g Capsicum, thinly sliced
  • 100g Broccoli
  • 220g tin of Bamboo, drained

INSTRUCTIONS

  1. Roughly chop all of the curry paste ingredients (excluding the canola oil) and blend in a food processor.
  2. Add in the canola oil and blend together to finish the curry paste.
  3. Heat a wok over medium-high heat.
  4. Add the spice paste and cook for a minute, stirring occasionally.
  5. Add the curry ingredients into the wok with the spice paste and bring to a boil.
  6. Once boiled, reduce heat to medium and simmer for about 10 minutes.
  7. Serve with steamed rice.
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Prawn Tom Yum

Hot and Sour: Thai Prawn Tom Yum

Serves 4

INGREDIENTS

  • 5C Chicken Stock (gluten free, low FODMAP) (5 tsp chicken stock powder with 5C water)
  • 4 stalks of lemongrass (small, cut into large pieces)
  • 20c Galangal, thinly sliced (can replace with ginger but this will make it a less authentic taste)
  • 8 Kiffir Lime Leaves
  • 2 Bird’s Eye Chillies, sliced lengthways
  • 3 Tbsp Tomato Paste (or low FODMAP Tomato Sauce)
  • 1 bunch Coriander (stems and leaves), washed and roughly chopped) plus extra to serve
  • 300g Prawns, peeled and deveined
  • 80g Carrot, thin strips
  • 200g Tomato, diced into 1x1cm cubes, approximately
  • 2 small bunches Bok Choy, roughly chopped
  • 3 tsp Sugar
  • 4 Tbsp Fish Sauce
  • 3 Tbsp Lime Juice
  • 125g Rice Noodles
  • 1 Spring Onion stem, green tops only, finely diced
  • Chilli Flakes, pinch

INSTRUCTIONS

  1. Place galangal, lemongrass, bird’s eye chilli, tomato paste/sauce, coriander (leaves, stalks, and roots) and the kaffir lime leaves in a pot. Add the stock and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes.
  2. Strain the soup through a fine sieve, discard the solids and return liquid to the pot.
  3. Add the prawns and carrot and bring to the boil again before reducing to a simmer.
  4. While simmering, add the sugar, fish sauce, lime juice, tomato and bok choy.
  5. Meanwhile, fill a separate pot with water and bring to the boil. Add the rice noodles and cook according to packet instructions.
  6. Drain the noodles once cooked and portion into the serving bowls.
  7. Once the vegetables and prawns have fully cooked in the soup (this should only take 5 minutes maximum), serve immediately by ladling onto the noodles in each serving bowl.
  8. Top with spring onion, coriander leaves, and chilli flakes to taste.

ALTERNATIVES

Leave out the prawns and change the chicken stock to vegetable stock for a vegetarian option.

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Beef Kebabs

Authentic: Beef Kebabs

Serves 2

INGREDIENTS

  • 120g Kebab Meat
  • 40g Red Cabbage or Lettuce, grated or thinly sliced
  • 1 Carrot, grated
  • 4 Tbsp Hummus
  • 4 Tbsp Tzatziki
  • 2 Tbsp Tomato Sauce (ensure it is FODMAP friendly)
  • 50g Tomatoes, diced
  • 2 gluten free Wraps

INSTRUCTIONS

  1. Heat the wraps in a pan on the stove top (or in the microwave).
  2. Add half of the red cabbage/lettuce, carrot, hummus, tzatziki, tomato sauce, and tomatoes from the ingredients list to the middle of the wrap.
  3. Roll up one end over the middle, turn in the sides, and finish the roll to form a cylinder shape and serve.
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Beef Iskander

Takeaways at Home: Beef Iskander

INGREDIENTS

  • 1 Kg Beef Mince
  • 2 tsp Salt
  • 1 tsp Black Pepper, ground
  • 1/2 tsp Cumin
  • 1 tsp Oregano
  • 1 Tbsp Garlic Infused Oil
  • 1/2 tsp Paprika
  • 4 Tbsp Natural or Greek Yoghurt
  • 2 Tbsp Milk
  • Butter, to cook

INSTRUCTIONS

  1. Add everything except the butter into a large bowl and mix to combine.
  2. Transfer onto baking paper and shape into a log.
  3. Wrap up the meat tightly in the baking paper (remaining in the log shape) and place into the fridge to rest for 2 hours.
  4. Transfer into the freezer for at least 8 hours (I do this the night before so it is ready to go the following day).
  5. Remove from the freezer about 5 minutes before you are ready to cook.
  6. Carefully ‘shave’ meat from the frozen log using a sharp knife (I shave the whole log before proceeding as the cooking process is very fast).
  7. Heat a non stick pan over high heat with about a teaspoon of butter.
  8. Add some of the shaved pieces in a single layer and cook both sides until browned. Cook in batches and don’t overload the pan.
  9. Once cooked, place the meat onto a paper towel to drain and excess fats while you batch cook the rest of the meat.
  10. If the meat cools too much, add it all back into the pan to heat up briefly before serving.
  11. Serve with the accompaniments.

SERVE WITH

Hummus, tzatziki, grated carrot, grated red cabbage or finely sliced lettuce, hot chips or cooked rice. Tomato sauce, yoghurt, or hot sauce (FODMAP friendly), are a great addition to drizzle over the top.

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Sweet and Sour Chicken

Tangy: Sweet and Sour Chicken

INGREDIENTS

  • 1 C White Sugar
  • 1/2 C White Wine Vinegar
  • 2 Tbsp gluten free Soy Sauce
  • 1/2 C Tomato Sauce (FODMAP friendly)
  • 1/2 C Chicken Stock (FODMAP friendly)
  • 500g Chicken Breast, boneless, skinless chicken breasts, chopped into small bites
  • 1/2 C Cornflour
  • 1 Egg, whisked
  • 2 Tbsp Coconut Oil
  • 100g Broccoli, small florets
  • 1 Red Capsicum, cut into 1×1 pieces approximately
  • 425g tin Pineapple Chunks
  • 3 Spring Onions, green part only, thinly sliced
  • Cooked rice, to serve

INSTRUCTIONS

  1. Add the white sugar, white wine vinegar, soy sauce, chicken stock, and tomato sauce to a pot. Stir and bring to a boil. Remove from heat once combined.
  2. Add the chicken to a bowl along with the whisked egg. Stir to coat the chicken in the egg.
  3. Add the cornflour to the bowl with the chicken, and stir to coat the chicken.
  4. Heat a pan to a medium heat with the coconut oil. Add the coated chicken and quickly separate them as they will be sticking together with the coating.
  5. Fry the chicken until slightly browning on all sides.
  6. Add the capsicum, broccoli, and pineapple to the pan. Continue cooking until the chicken is cooked through.
  7. Add the sauce from step one to the pan. Cook until slightly reduced then remove from heat.
  8. Serve with rice and top with spring onions.

ALTERNATIVES

Add additional vegetables for additional colour – zucchini in half moons, green beans, carrots diced small, or corn kernels.

Switch out the chicken for pork, or remove entirely for a vegetarian option.

SERVE WITH

Cooked rice.

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Korma

Creamy: Korma

INGREDIENTS

  • Marinade: Turmeric Powder, pinch
  • Salt, pinch
  • 1/2 Tsp Ginger, minced
  • 350g Chicken Breast, boneless and skinless, bite sized cubes OR 300g Paneer, bite sized cubes
  • Gravy Sauce: 2 Tbsp Garlic Infused Oil
  • 1 Cinnamon Stick
  • 1 Tsp Fennel Seeds
  • 5-6 Curry Leaves
  • 2 Tsp Ginger, minced
  • 2 Tsp Coriander Powder
  • 1/2 Turmeric Powder
  • 2-3 Tsp Kashmiri Chilli Powder, to taste
  • 400g tin diced Tomatoes
  • 1/4 Tsp Salt
  • 400g tin Coconut Milk (or Coconut Cream if you like it thicker)
  • 1/2 C Water
  • 1 Tbsp Lemon Juice
  • Coriander, to garnish

INSTRUCTIONS

  1. Mix together the marinade with the chicken or paneer, and leave to marinate for at least 5 minutes, and up to 24 hours.
  2. Heat the garlic infused oil over a medium high heat.
  3. Add the cinnamon stick and fennel seeds, and saute until fragrant. This will take a few minutes.
  4. Add the curry leaves and saute until fragrant. This will usually be a minute or so.
  5. Turn down the heat to a low-medium. Add the minced ginger and cook for another minute.
  6. Turn the heat back up to a medium. Add the kashmiri chilli powder, coriander powder, and atumeric powder. Saute for another minute.
  7. Add the tomatoes, and cook until softened and pulpy.
  8. Add the chicken/paneer, and turning occassionally, cook half way.
  9. Add the salt and the coconut milk, and cook on low heat, simmering until the chicken has cooked through and the liquid has slightly reduced.
  10. Serve while hot.

SERVE WITH

Cooked rice, poppadom’s, or gluten free roti. Garnish with coriander.

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