Tag: Takeaways

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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McDonald’s Copy: Bacon and Egg McMuffin

Guilty Pleasure: Bacon and Egg McMuffin

Food Prep Tip: Batch cook these, wrap in baking paper and cling wrap, then freeze. Then remove a frozen McMuffin from the freezer the night before needed to defrost in the fridge. You can then heat these (remove from cling film and heat in the baking paper) in a toasted sandwich machine for a quick and easy breakfast or lunch.

INGREDIENTS

  • 1 Tbsp Olive Oil
  • 2 Streaky Bacon strips
  • 1 Egg
  • 1 gluten free English Muffin, split in half
  • 1 processed Cheddar Cheese slice
  • Butter, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Add the olive oil to a pan and heat over medium-high heat.
  2. Add the bacon to the pan and cook. Once half way cooked, flip your bacon.
  3. Put your english muffin into the toaster and turn on.
  4. Push your bacon to the side of the pan once cooked. Crack your egg and add your egg to the pan. Use an egg ring if you’re after the classic McDonald’s shape.
  5. Flip the egg once half cooked, and add the cheese slice on top.
  6. Butter your toasted english muffin, add your bacon onto the bottom half, and your egg & cheese on top. Sprinkle with pepper, and add the top of your muffin.
  7. Serve immediately; or if batch cooking: cool, wrap in baking paper, and then cling film before freezing.
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Chicken and Peanut Stir Fry

Sizzling: Chicken and Peanut Stir Fry

INGREDIENTS

  • 1 Tbsp Garlic Oil
  • 1 Chicken Breast, boneless and skinless, large, sliced thinly or diced (or Tofu for a vegetarian option)
  • 1 Capsicum, sliced (150g)
  • 1 Zucchini, sliced into half moons (200g)
  • 1 Carrot, thin slices or half moons (120g)
  • 100g Broccoli, florets
  • 200g Oyster Mushrooms (fresh or tinned – drained and rinsed)
  • 2 Spring Onion, green tops only
  • 1/3 C GF Soy Sauce
  • 2 Tbsp GF Oyster Sauce
  • 2 Tsp White Sugar
  • 3 Bird’s Eye Chilli, seeds removed and sliced (more if you like it spicy)
  • 100g Roasted, Unsalted, Peanuts
  • 1 1/2 C Jasmine Rice
  • Water

INSTRUCTIONS

  1. Wash your rice then add to rice cooker along with water (enough that it covers the rice plus the length of your finger tip) and turn on.
  2. Prepare vegetables and sauces (this is a fast dish so everything needs to be ready to go)
  3. Heat garlic oil in a wok over high heat.
  4. Add chicken and toss regularly. Note: Throughout this dish, you will need to continue tossing regularly until served.
  5. When chicken is half cooked, add the carrots.
  6. Once the carrots are almost ready, add the capsicum, zucchini, and broccoli. Cook for a couple of minutes.
  7. Add the chilli, mushrooms, spring onions, soy sauce, oyster sauce, and white sugar.
  8. Once combined, add the peanuts and stir through.
  9. Remove from heat, and serve alongside cooked rice.

ALTERNATIVES

Remove the chicken or switch it out for tofu for a vegetarian option, or pair this with prawns, beef, or pork for alternative meat options.

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