Thankfully, some of our favourite restaurants have heard our predicament and decided, quite mercifully, to step in. You know how the saying goes: “Give a man a fish and he can eat for a day.
Teach a man to fish…” and that’s when you really get the party started. Thus, McDonalds, Wagamamas, Pizza Express and Nandos (to name a few) have all released their secret recipes so we can rustle up the good stuff at home and unleash our inner Nigella. Scroll down to find your fave.
To say that the lockdown has interrupted our normal flow of life is an understatement. But alongside the big and important ramifications… is it trivial to admit we miss Nandos more than some of our mates? Lauren may have eight million pictures of her toddler (v cute, Lauren), but Nandos has peri peri chicken wings, so…
McDonalds Sausage and Egg McMuffin
A classic for a reason and the number one antidote for the morning after a wild Friday night in. Or a tame night in. Either way, it’s an absolute belter.
You will need:
- 1 English muffin
- 75g pork sausage meat
- 2 eggs
- 1 slice of American cheese
- Toast English muffin until golden brown.
- Season sausage meat with a pinch of salt and pepper then shape into balls.
- Flatten into patty shapes and cook under a pre-heated grill for six to seven minutes on each side (or as per instructions on packaging).
- Brush the inside of a metal ring with a little oil and place in a small frying pan.
- Pour in just enough water to cover the base then bring to the boil.
- Crack the eggs into the rings, cover the pan and cook for two to three minutes.
- Assemble your McMuffin by layering the patty and egg on top of a slice of cheese.
There’s nothing as British as going to this Swedish homeware giant on a weekend. Sadly, Coronavirus has put the kibosh on that. But while we can no longer go and pick up a Knoppäng picture frame and Storslagen curtain pole for some home improvements, we can recreate our favourite pit stop: the meatballs.
You will need:
For the meatballs
- 500g beef mince
- 250g pork mince
- 1 onion finely chopped
- 1 clove of garlic (crushed or minced)
- 100g breadcrumbs
- 1 egg
- 5 tablespoons of whole milk
- Generous salt and pepper
For the sauce
- Dash of oil
- 40g butter
- 40g plain flower
- 150ml vegetable stock
- 150ml beef stock
- 150ml thick double cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- Combine beef and pork mince and mix with fingers to break up any lumps.
- Add finely chopped onion, garlic, breadcrumbs and egg and mix. Add milk and season well with salt and pepper.
- Shape mixture into small round balls. Place on a clean plate, cover and store in fridge for 2 hours (this will help them keep their shape when cooking).
- In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
- When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C conventional or 160° fan) and cook for a further 30 minutes.
- Melt 40g of butter in a pan. Whisk in 40g of flour and stir for 2 minutes.
- Add 150ml of veg stock and 150ml of beef stock and continue to stir. Add 150ml of double cream, 2tsp of soy sauce and 1tsp of Dijon mustard. Bring it to simmer and allow sauce to thicken.
- When ready to eat, serve with your favourite potato – creamy mash, chips or mini new potatoes.
Nandos Grilled Peri Peri Wings
Delicious, delicious chicken, grilled to perfection. Nothing quite beats the real thing, but this at-home recipe comes close second.
You will need:
- 1 bottle Nando’s Peri Peri sauce (pick your heat)
- 1 teaspoon of salt
- 3 pounds of chicken wings
- 1 tablespoon of baking powder
- Add chicken wings, baking powder, and salt into a large bowl and mix to coat evenly.
- Spread wings onto a cooling rack (or a baking sheet) and refrigerate over night or as long as possible.
- Put the grill on medium-high heat and cook wings for 15 mins, flipping once. Cook until the juices run clear.
- Place cooked wings into a bowl and add PERi-PERi. Toss to coat evenly.
Pizza Express Margherita Pizza
Throw in some dough balls and a bottle of red wine and you’re golden.
You will need:
- 150ml warm water (around 27 degrees)
- 1 teaspoon of sugar
- 15g fresh yeast (or 2 level teaspoons of dry yeast)
- 225g of plain flour (plus extra for working)
- 1 1/2 teaspoons of salt
- Extra virgin olive oil (and a little for drizzling)
- 80g of PizzaExpress passata (or any tomato passata you have)
- 70g mozzarella (or any cheese you have)
- 1 pinch of oregano
- 1 basil leaf (if you have one)
- Black pepper
- Preheat the oven to 230°C.
- Add the sugar and crumble the fresh yeast into warm water.
- Allow the mixture to stand for 10 – 15 minutes in a warm place (a windowsill on a sunny day works best) until froth develops on the surface.
- Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil.
- Lightly flour your hands, and slowly mix the ingredients together until they bind.
- Generously dust your surface with flour.
- Throw down the dough and begin kneading for 10 minutes until smooth, silky and soft.
- Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do)
- Spread the passata on top making sure you go to the edge.
- Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil.
- Cook in the oven for 10 – 12 minutes until the cheese slightly colours.
- When ready, place the basil leaf on top and tuck in.
Wagamama’s Chicken Katsu Curry
Everyone’s favourite crowd pleaser. Mild enough for wimps, flavoursome enough for foodies.
You will need:
2–3 tablespoons vegetable oil
1 onion, finely (chopped)
1 garlic clove (crushed)
2 1/2cm piece of ginger (peeled and grated)
1 teaspoon turmeric
2 heaped tablespoons mild curry powder
1 tablespoon plain flour
300ml chicken or veg stock
100ml coconut milk
1 teaspoon light soy sauce
1 teaspoon sugar (to taste)
- 120g rice (any rice will do)
- 1 quantity katsu curry sauce (that you’ve just made)
- 2 skinless chicken breasts
- 50g plain flour
- 2 eggs (lightly beaten)
- 100g panko breadcrumbs
- 75ml vegetable oil, for deep-frying
- 40g mixed salad leaves
- Soften the finely chopped onion, garlic and ginger in a pan.
- Add in the curry powder, followed by turmeric and cook on a low to medium heat.
- Add the flour to the pan, let it simmer and thicken up into a roux.
- Add the stock stirring as you go, followed by coconut milk. Add your sugar and soy sauce. Leave to simmer.
- Sieve the mixture to make it super smooth.
- Toss the chopped meat and vegetables in flour.
- Coat in egg (or, if you are veggie/vegan, in a batter you have created from the 50g of flour and 150ml water)
- Add the panko crumbs
- Fry evenly on both sides until crisp
- Serve with rice and salad.