Fakeaways can range from anything, you name it, you can fake it. From pizza, Chinese and even Fish & Chips.

It’s almost enough to make us enjoy this diet malarkey.

1. Katie’s Guilt Free Salt and Chilli Chicken Fakeaway

Fake Away - perfect for January diets

Katie recently released her recipe for her own take on the Slimming World Guilt free Salt and Chilli Chicken Fakeaways after her massive social media following went crazy for the secret behind this hunger-inducing snap.

Check it out below, and make sure you follow Katie – who describes herself as a ‘plus size model signed in Ireland & Australia’ & ‘promoter of all things positive, beauty, lifestyle, fun & fashion.’  Follow Katie’s Curvey Closet on Facebook for more fantastic foodie ideas & Fakeaways – as well as some much-needed inspirational quotes and motivational messages.

Ingredients :

•2 chicken breasts sliced
•2 eggs
•1 chilli 2 if you like a spicy kick add 2
•1 large onion or 2 small
•1 green pepper
•Crushed clove of garlic (I used 2 as I love garlic )
•1 teaspoon of grinded coarse sea salt
•1 sachet of dry Smash (powdered/dried potato mix )
•Light soya sauce
•Chilli powder if you wish
•fry light

To make:

“For the coating Pour the potato mix onto a plate add 1 teaspoon of salt and mixed together and chilli powder if you wish I did and found it added a slight kick .

“Take your strips of chicken and dip it in a bowl of beaten eggs, before rolling it in the smash dry potato mixture – repeat until all the chicken is coated.

“I placed the chicken on baking paper on a tray (baking paper isn’t necessary ).Cook the chicken at 200° for about 20 minutes or until the chicken is cooked through .

“When the chicken is nearly cooked stir fry your chopped pepper , onion , chilli and garlic in fry lite cooking spray I added a splash or 2 of soya sauce to add an extra yummy flavour . Don’t over cook you’re veg let them a little crunchy .

“When the chicken is ready, add it to the pan with your veg mix together .

“Serve with rice or noodles and enjoy the guilt free yummyness.”

2. Tasty Courgette Crisps

Courgette Crisps

Ingredients

1/4 cup dry breadcrumbs
1/4 cup grated parmesan cheese
Pinch garlic powder
2 small courgettes, sliced
1 egg
spray oil

Method

1. Preheat oven to 180°C.

2. In a medium bowl, mix together the breadcrumbs, cheese and garlic powder.

3. In a separate bowl, whisk the egg.

4. Dip the courgette slices in the egg and toss in the breadcrumb mixture.

5. Place coated slices on an ovenproof wire rack coated with spray oil. Place rack on a baking sheet.

6. Bake at 180°C for 30 minutes or until browned and crisp.

7. Serve immediately, as a side or a snack.

TIP: Use whatever flavors you are into to spice these babies up. Ground paprika is great. As is a pinch of cayenne pepper. Bliss.

Check out first1000days.ie for even more tasty recipes.

3. Goats Cheese Pizza

Goats Cheese Pizza

Ingredients

Serves 1

I x 145g pizza base mix
1/2 tsp dried oregano
1/2 tbsp olive oil
1 small sweet potato, peeled and thinly sliced
4-5 asparagus spears, halved lengthways
1 red pepper, deseeded and chopped
1 small courgette, thinly sliced with vegetable peeler
2tbsp tomato puree
50g goat’s cheese
Seasoning
A few parsley leaves
Method

Make up the pizza dough according to the instructions, adding the oregano to the mix for added flavour.
While the pizza base is rising on a baking sheet, toss the vegetables in the remaining olive oil and cook on the barbecue until they are lightly scorched.
Spread the tomato puree over the pizza base and top with all the vegetables.
Sprinkle with the goat’s cheese and seasoning.
If you have a lidded barbecue you can cook the pizza inside, keeping an eye on the bottom so it doesn’t burn. If not, cook in the oven at 200°C (400°F), gas mark 6 for 10-12 minutes, until the dough is crisp and the cheese is melting.
Sprinkle with parsley to serve.

Check out womensrunninguk.co.uk for even more delicious recipes.

4. Sweet & Sour Chicken

Sweet & Sour Chicken fake away

Ingredients

sunflower or vegetable oil, for frying
100ml soda water, chilled
140g self-raising flour
25g cornflour
4 skinless, boneless chicken breast, cut into chunks
spring onions
, finely shredded, to serve
For the sauce
1 red pepper, deseeded and chopped into chunks
3 red chillies, 1 cut into chunks, 2 halved and deseeded
425g can pineapple
chunks, drained and juice reserved
4 star anise
50g tamarind
paste
100g caster sugar
100ml rice wine vinegar or Chinese vinegar

Method

For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.

Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.

Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

Check out even more gorgeous recipes at bbcgoodfood.com.

Diets definitely aren’t boring with Fakeaways.

Trying a recipe? Make sure you snap a pic of your Fakeaways for more foodie inspo!

5. Fish & Chips

Fish and Chip fakeaway

Ingredients

For the chips:

800g unpeeled, even-size Maris Piper or King Edward potato
2 tbsp olive oil

For the peas

300g frozen garden pea
1 tbsp olive oil
2 tsp lemon juice

For the fish:

650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
50g self-raising flour, plus 1 tbsp
50g cornflour
1 egg white
125ml ice-cold sparkling water
1 lemon, cut into wedges
600ml sunflower oil, for frying

Method

Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.

Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.

While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside.

The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature). Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in just to mix.

Try and keep as many bubbles as you can so the batter stays light. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

Check out bbcgoodfood.com for even more healthy fakeaways.

Facebook Comments

Leave a Reply