We all love to indulge ourselves from time to time with a cheeky Just Eat or Deliveroo. But as we’re on a January health kick, we’ve been thinking of our top five fakeaway recipes so we can enjoy our favourite takeaway meals in a healthy way.
From the classic British fish and chips to a Chinese chippy fave chow mein, these fakeaway recipes mean you can enjoy the food you love with less of the guilt. We’ve even added in some of our favourite sides. Get stuck in!
Fish and Chips
Fish and Chips has been a British staple for years. In fact, the first fish and chip shops opened in the 1800’s! Usually a battered and deep fried fish fillet, deep fried chips and mushy peas. These fakeaway recipes use the Swan Air Fryer, but you can oven cook the breaded fish and chips. Here’s our healthy alternative:
- 50g plain flour,
- 1 egg, whisked,
- 50g breadcrumbs,
- 2 white fish fillets cod or haddock.
- 2 large potatoes,
- 1 tbsp olive oil (or fry light).
- 200g frozen garden peas,
- 10g butter,
- Sprig of fresh mint.
First, you’ll want to chop your potatoes into chips. Depending on your preference you can do this skin on or without, thick, thin, wedges etc. However you like your chips!
In a bowl, season them with a pinch of salt and pepper and toss through the olive oil or a couple pumps of fry light. Air fry for 15 mins at 180°C.
Using three shallow dishes, set up one dish with flour, the second with whisked egg and third with breadcrumbs. Slice the fish into portions and carefully cover with flour, tapping off the excess, drench in the egg and then finally in the breadcrumbs.
When your chips are about half way, give them a mix up to make sure they get crispy on all sides. Carefully place the breaded fish on top and continue to air fry for a further 15 mins at 180°C, or until the fish is flaky.
Meanwhile, bring some water to a rolling boil and pop in the peas. Finely chop your mint. Strain the peas, and using the same pan, mash in the mint and butter. For a finer pea purée use your Stealth Personal Blender (you won’t need to chop your mint.)
Everywhere has their favourite condiment for this British staple. Whether it be classic salt and vinegar, Scotland’s salt and ‘sauce’, tomato ketchup, or chipshop curry sauce. Ours is the classic tartar sauce. We’ve found a healthy tartar sauce option using greek yoghurt. To adjust this recipe for oven use, preheat your oven to 200°C and bake on separate trays for 30 mins.
Sweet And Sour
Our second crowd pleaser is this healthy sweet and sour recipe. The best thing is, the sauce is vegan so you can serve it over sautéed veg or pulled jackfruit. Probably one of our fave fakeaway recipes. For this sauce you’ll need:
- ¾ cup sugar,
- ½ cup apple cider vinegar,
- 2 tablespoons soy sauce,
- 1 teaspoon garlic powder,
- ½ teaspoon onion salt,
- ¼ cup ketchup,
- 1 tablespoon corn flour,
- 2 tablespoons cold water.
Add all the ingredients to a pan, keeping the water and corn flour to the side. Keep stirring and bring to a boil. Meanwhile whisk the water and corn flour together until it forms, drizzle the mixture slowly into the sauce to thicken it up – keeping stirring the whole time! Then reduce to a low heat.
For meat lovers: chop 4 chicken breasts into chunks. Add it to a zip-lock bag with 100g corn flour, seal and shake. Fry lightly until golden, then add your fave stir fry veggies. Cook them down but still leave a crunch. Drizzle over the sauce or serve on the side, with rice and steamed broccoli.
We love a curry from time to time, but with the added sides of naan bread and bhajis it can get a bit calorific at times. If you’re a big fan of Indian then there’s no doubt you’re going to love this healthy twist on a classic. Here’s what you’ll need:
- 30ml rapeseed oil,
- 700g boneless chicken, chopped into chunks,
- 3 medium onions, chopped,
- 2 bell peppers (any colour), chopped,
- 4 green chillies, sliced,
- 4 garlic cloves, finely chopped,
- 20g fresh ginger, peeled and sliced into thin pieces,
- 400g tin of chopped tomatoes,
- 1 tsp turmeric powder,
- 1 heaped tsp cumin seeds,
- 1 tsp red chilli powder,
- 1 tsp of garam masala,
- 1.5 tsp coriander powder,
- 250ml water,
- fresh coriander to serve, finely chopped.
Start by lightly frying your chicken chunks in rapeseed oil, once it starts to whiten, add the cumin, turmeric, chilli powder and pinch of salt. Remove the chicken and set aside then get to frying off the onions in the spiced oil left in the pan.
Using your Stealth Personal Blender, whizz up the chopped tomatoes. Add the ginger, garlic and peppers to the pan and cook for 2 minutes, then add the tomatoes. Stir in the coriander powder, chilli powder, garam masala, cumin seeds.
Add the chicken back into the mix, stir to cover then add the green chillies, mix and fry on medium heat for another 2 minutes. Pour the water into the pot and stir, then cover and simmer on low heat for 10 minutes.
Once the chicken is tender and the sauce is reduced. Serve over rice or cauliflower rice and scatter with coriander or parsley.
Jalfrezi is one of the healthiest curries out there since there’s no added cream and you can pack it full of veggies. For a veggie option, switch out the chicken for mushrooms and baby corn for a healthier version. One of our fave fakeaway recipes.
Polenta Pizza Base
Another one of our favourite fakeaway recipes since we love pizza! This polenta base cuts out all the guilt of your usual dough base. Here’s what you need:
- 400ml vegetable stock,
- 100g polenta,
- 2 tbsp grated parmesan.
In a medium saucepan, bring the stock to a boil, then slowly pour in the polenta, whisking constantly. Add some salt and the parmesan. Continue to whisk until thick, about 3 mins.
Grease a large baking tray with 1 tsp of the oil, pour over the polenta and spread it out to a circle. If you have time, leave it to chill, uncovered in the fridge for 30 mins.
Prepare your favourite veggies. Add a layer of mozzarella over the polenta, then your favourite toppings. Pop under the grill for 3-4 mins or until golden at the edges and the cheese has melted.
An unusual pick for fakeaway recipes but there has to be a way to enjoy this Italian staple in a healthier way. It’s really easy to make too and you can make conscious decisions on the toppings you choose.
Since Chinese is the nation’s favourite takeaway, we had to add another Chinese staple into our top fakeaway recipes. Another recipe where you can add as many veggies as you possibly want! Here’s what you’ll need:
For the sauce:
- 3 garlic cloves, crushed,
- good chunk fresh root ginger, grated,
- 1 red chilli, deseeded and chopped,
- 2 tbsp Chinese five spice,
- 2 tbsp soy sauce,
- 2 tbsp tomato purée.
- 100g mangetout, thinly sliced,
- 1 pepper, thinly sliced,
- 100g beansprouts,
- 1 stock cube,
- 4 nests of noodles,
- protein of choice – chicken breasts, firm tofu or minute steaks for example.
Mix all your sauce ingredients together and add your protein of choice to marinade. Boil your noodles in water with the stock cube. Heat a pan with oil and add the marinated protein. Once cooked, set aside and cook off your veggies in the same pan.
Drain your noodles, reserving half a cup of stock. Add the noodles, protein and last of the stock into the pan of veggies. Give a good mix and let the stock cook out a little longer.
The best thing about these fakeaway recipes is you can add as many veggies as you like. For ideas on Chinese cabbage, check out our latest post on Pak Choi.
Swan’s favourite fakeaway recipes
We hope you’ve enjoyed this lowdown of the best fakeaway recipes so you can enjoy your favourite takeaway treats without all the guilt. If you’re on a January health kick these fakeaway recipes are for you! Get creating and don’t forget to let us know what you think in the Big Swan Family group.