Many of our favourite takeaways and restaurants were inaccessible for the first time in 2020. Wanting to not miss out on the good taste, we went on the search for secret recipes that will fulfil your cravings.
McDonald’s Inspired Takeaway Recipes
Three Bun Stack Burger
Why have two buns when you can have 3? you won't be disappointed with this recreation recipe. You can go all the way and make the 'big sauce' or you can put standard burger sauces on to save time.
Makes: 1 Total Time: 1hr
- Beef Mince ( 2 Beef Patties)
- Shredded Iceberg Lettuce
- 'Big sauce' or Burger Sauce
- American Cheese Slice
1/2 Cup of Mayonnaise
2 Tablespoons French Dressing
4 Teaspoons Sweet Pickle Relish
1 Tablespoon Finely Minced White Onion
1 Teaspoon White Vinegar
1 Teaspoon Sugar
Start with some beef mince, split the mince into two and mould it into balls.
Flatten the mince balls into a patty.If you have cookie cutters you can use these to get a perfect circle edge, or simply trim it with a knife.
Season with salt and pepper and your two patties are ready. Remember these two patties are for one burger.
Cook the patties in a frying pan with a little oil so they don’t stick.
Meanwhile, mix all seven ingredients together for the Big Mac sauce. These include salt and sugar, as well as mayonnaise, onion, white vinegar, French dressing and sweet pickle relish. Set the sauce aside while you prepare the bun and finish cooking the patties.
Next, you'll need to re-create the buns three layers. Cut one burger bun in half, then slice another one in half and use the bottom layer for your middle slice.
Place two slices of American cheese on the bottom bun only.
Place one patty onto the bottom bun and one onto the middle bun.
Add the Big Mac sauce onto the patties as well as the lettuce, onions and gherkins.
Assemble the stack together and enjoy your homemade McDonalds inspired Three Bun Stack Burger.
OREO Ice Crush
Makes: 5 Total Time: 6hr (including freezing time)
If you’re looking for mouth-watering McDonald's inspired Oreo ice cream, this is the recipe for you.
- 250ml of All Purpose Cream
- 216ml of Condensed Milk
- 6 OREO's
Put the 6 Oreo biscuits in a sandwich bag and crush them up till they’re fine, you can use a rolling pin or any tool of your choice.
Get a container and combine the all purpose cream and half of the condensed milk.
Taste test if it’s sweet enough for you. Add the remaining condensed milk if it’s not.
Next, add the crushed Oreos to the cream mixture, and mix it well.
Put the mixture into the freezer for 4 - 5 hours, or until the mixture is set.
Once it’s set, scoop out the mixture and place it into a bowl
You can add a whole Oreo cookie for decoration or crumble it over the top.
KFC Inspired Takeaway Recipes
Makes: 9 pieces Total Time: 38mins
2 Cups all Purpose White Flour
2 tsp Table Salt
1 1/2 tsp Dried Thyme
1 1/2 tsp Dried Basil
4 Tbsp Paprika
1 tsp Dried Oregano
1 Tbsp Celery Salt
2 Tbsp Garlic Salt
1 Tbsp Black Pepper
1 Tbsp Dry Mustard Powder
3 Tbsp White Pepper
1 Tbsp Ground Ginger
2 Whole Chickens
Mix all of the herbs and spices together. Ensure there are no lumps in the mixture.
In a large bowl, add the herbs & spices mixture to the flour and mix well. The spices need to be evenly distributed.
Cut the 2 whole chickens into 9 pieces each. This should leave you with drumsticks, 2 thighs, 2 wings, 2 side breasts and breast.
Dip each piece in plain water, shake and place it in the flour and spice mixture. Repeat this for all of the pieces and leave them to sit in the coating for 10-15 minutes while the oil heats up. This will help the coating stick to the chicken better.
Preheat a vegetable oil filled deep fryer to 340 degrees F
Shake off the excess coating from the pieces and place into the pan for up to 18 minutes for the largest pieces. Wings will generally take 8-10 minutes. Drumsticks will take around 12-15 minutes, depending on size. You can use a meat thermometer to test the pieces and see if they’re internal temperature is at180 degrees F if you’re not sure.
Place cooked pieces to one side, you can store these in a warm oven to keep warm while the rest cook.
Taco Bell Inspired Takeaway Recipes
Supreme Mexican Crunch
Makes: 2 Total Time: 45mins
- 225g of Minced Beef
- Half Tbs of Chilli Powder
- 1/4 Tbs Ground Paprika
- 1/4 Tbs of Ground Cumin
- Freshly Ground Black Pepper
- 4 Large Flour Tortillas
- 50g of Nacho Cheese Sauce
- 2 Taco Shells
- 125g of Sour Crem
- 75g of Shredded Lettuce
- 100g of Chopped Tomatoes
- 100g of Grated Cheddar
- 1/2 a Tbs of Vegetable Oil
Put a large nonstick pan over medium heat. Combine the minced beef and spices along with salt and pepper. Break up meat with a wooden spoon as it cooks. It’s cooked when it’s no longer pink. This should take around 6 minutes. Drain the remaining fat and wipe your pan clean.
Stack 2 large flour tortillas and place a taco shell in the centre. Use a knife to trace around the edges of the shell. Cut 2 smaller flour tortilla rounds.
Next it’s time to build Crunchwraps. Add a scoop of beef to the centre of the remaining 2 large flour tortillas. make sure you leave room for folding. Drizzle cheese sauce over each side and then place a taco shell on top. Spread sour cream over each shell and top with lettuce, tomato, and cheeses.
Place the smaller flour tortilla cutouts on top and tightly fold the edges of the large tortilla toward the centre. This will create pleats for you to quickly invert the Crunchwraps so that pleats are on the bottom and they stay together.
Heat the same pan you used earlier over medium heat with a little oil. Add the Crunchwrap seam-side down and cook until the tortilla is golden, that’s around 3 minutes per side. Repeat this step for the second Crunchwrap.
Greggs Inspired Takeaway Recipes
The Famous Sausage Roll
Makes: 2 Total Time: 45mins
150 g of Puff Pastry
262.5g of Pork Sausage Meat
Preheat the oven to 200c or equivalent.
Roll the puff pastry out onto a floured surface. Roll it to around 0.25 inch in thickness.
You want the square to be around 20cm by 20cm.
Get a sharp knife to neaten the edges and cut the square into 2 rectangles.
Get your sausage meat, once it’s skinned you need to place half on each of the rectangles.
Aim to place the meat about two thirds of the way up the pastry. Push it out near the edges, but not spilling onto them as you need this area to seal the pastry.
Use water to wet the exposed edges of the pastry and start to roll the pastry around the sausage meat. Roll until the meat is totally sealed in the pastry.
Wet your finger a little and gently press along with pastry seam. This will allow the pastry to mold together and reduce the likelihood of the pastry coming apart as it cooks.
Using the sharp knife, make gentle diagonal slashes down the roll. Cut the end off of each roll to neaten it up and then cut the roll into 4 pieces. Make sure you use a sawing motion rather than pressing down as you’ll squash them.
Make an egg wash by beating 1 Egg into a bowl.
Put your sausage rolls onto a lined baking tray. Make sure you leave room for expansion between them.
Generously egg wash the top and sides of each sausage roll. This will give you a nice glaze on top
Bake for 15 minutes, or until they have a light golden brown colour.
Pizza Express Style Recipes
Makes: 1 Total Time: 35mins
- 150ml of Warm Water (around 27 degrees)
- 1 Teaspoon of Sugar
- 15g of Fresh Yeast (or 2 level teaspoons of dry yeast)
- 225g of Plain Flour (plus extra for working)
- 1.5 Teaspoons of Salt
- Extra virgin olive oil (and a little for drizzling)
- 80g of Tomato Passata
- 70g of Mozzarella (or any cheese you have)
- Pinch of Oregano
- 1 Basil leaf (not essential)
- Black pepper
Preheat the oven to 230 degrees.
Add the sugar and crumble fresh yeast into warm water.
Allow the mixture to stand for around 10-15 minutes in a warm place until froth develops on the surface.
Sift the flour and salt into a large mixing bowl. Create a well in the middle of the mixture and pour in the yeast mixture and olive oil.
Lightly dust flour over your hands and slowly mix the ingredients together until they bind.
Dust your surface with flour, this will help the dough not stick.
Throw the dough onto the flour surface and begin kneading for 10 minutes until smooth, silky and soft.
Place in a lightly oiled, non-stick baking tray
Spread the passata on top making sure you go to the edge.
Evenly place the mozzarella, or cheese of choice cheese on top. Season with oregano and black pepper and drizzle a little olive oil over.
Cook in the oven for 10 – 12 minutes until the cheese begins to colour.
When ready, place the basil leaf on top and tuck in.
Dough Balls with Garlic Butter
Makes: 12 Total Time: 40mins
FOR THE DOUGH BALLS:
- 150 ml of Warm Water
- 15 g Fresh Yeast or 2 Level Teaspoons of Dry Yeast
- 225 g of Plain Flour (plus extra for working)
- 1 1/2 Tsp of Salt
FOR THE GARLIC BUTTER:
- Extra Virgin Olive Oil
- 4 Tsp of Butter
- 1/2 Tsp of Chopped Garlic
1. First up, preheat the oven to 230C / 210C
2. Add the sugar and crumble the fresh yeast into the warm water. Allow the mixture to stand for 10 – 15 minutes in a warm place until froth develops on the surface
3. Sift the flour and salt into a large mixing bowl. You’ll need to make a well in the middle and pour the yeast mixture in.
4. Lightly flour your hands and slowly mix the ingredients until they bind together.
5. Generously dust your surface with flour, this will help the mixture from sticking.
6. Throw down the dough and begin kneading for 10 minutes. The dough should be smooth, silky and soft. Leave the dough to rest until soft to the touch but not too springy.
7. Meanwhile, make the garlic butter. Blend olive oil and chopped garlic into a paste and pour over butter. Mix them all together with a spoon.
8. Next, roll dough into a 1.2m long tube and chop into 16 chunks. Place them onto an oven proof pan and leave the dough balls to rest in the pan for 30 mins
9. Once the oven has reached the appropriate temperature, bake for 6 minutes until golden.
Wagamama Style Recipes
Makes: 2 Total Time: 55mins
2 Tbsp of Rapeseed Oil or Vegetable Oil
2 x 100g Pouches of Cooked Rice
FOR THE CURRY SAUCE:
½ Tbsp of Rapeseed Oil or Vegetable Oil
1 Onion Chopped
1 Medium Carrot (chopped)
1 Garlic Cloves (crushed)
Thumb-Sized Piece of Ginger (peeled and grated or finely chopped)
½ a Tbsp of Curry Powder (mild or medium)
½ Tsp of Ground Turmeric
200ml Can of Coconut Milk
1 tsp maple syrup or use honey
FOR THE KATSU:
½ tbsp cornflour
4 chicken mini fillets
100g breadcrumbs (gluten-free if necessary)
First you’ll want to make the curry sauce. Heat 1 tbsp oil in a pan and cook the onions and chopped carrots until the onions are soft.
Once they’re soft, add the garlic and ginger, cook for 30 secs. Stir in the curry powder and turmeric. Once the spices are well mixed, add the coconut milk, maple syrup or honey and 100ml of water. Cover the pan and leave to simmer over a low heat for 20 mins.
Next you’ll create the katsu. In a large bowl, mix the cornflour with 2 tbsp water. Place the chicken into the flour mixture and then place it into a bowl of breadcrumbs until it’s coated.
Heat up a frying pan with a little oil and cook the chicken for 4-5 mins on each side until it’s cooked and not pink. Meanwhile heat the rise and serve. Top with the curry sauce and katsu chicken.
IKEA Style Recipes
Makes: 3-4 Total Time: 55mins
Famous Swedish Meatballs
FOR THE MEATBALLS:
500g of Beef Mince
250g of Pork Mince
1 Onion (finely chopped)
1 Clove of Garlic (crushed or minced)
100g of Breadcrumbs
5 Tbsp of Whole Milk
Generous Salt and Pepper
FOR THE CREAM SAUCE:
Dash of Oil
40g of Butter
40g of Plain Flour
150ml of Vegetable Stock
150ml Beef Stock
150ml of Thick Double Cream
2 Tsp of Soy Sauce
1 Tsp Dijon Mustard
Combine beef and pork mince together with your fingers.
Finely chop the onion and garlic. Add these, along with the breadcrumbs and egg to the meat mixture. Mix well and add milk with a pinch of salt and pepper.
Shape the mixture into small balls. Place them on a clean plate, cover and store in a fridge for two hours.
In a frying pan, heat the oil on a medium heat. Once hot, gently add the meatballs and brown on all sides.
Once they’re browned, add them an ovenproof dish and cover. Place them into a hot oven (180C conventional or 160C fan) and cook for a another 30 minutes.
Meanwhile, you can make the sauce. Melt 40g butter in a pan and whisk in 40g of plain flour. Stir this for two mins and add 150ml of veg stock.
Add 150mL of beef stock and continue to stir. Add a further 150mL of double cream along with 2 tsp of soy sauce and 1 tsp of Dijon mustard.
Bring it to simmer and allow sauce to thicken. Once it’s thick enough for you, and your meatballs are cooked, it’s ready to eat. Serve with creamy mash or any other potato alternative.