It’s crisp, saucy and one more bite is never enough. Plus, no need for drive-throughs or delivery apps! On our fakeaway menu, we have more flavour, less calories and leftover money in your pocket.
Fisherman’s market
Serves 2
Total time 30 mins
Ingredients
For the tartar sauce
½ cup mayonnaise
1 gherkin, finely chopped
3-4 capers, chopped
½ tsp Dijon mustard
1 Tbsp lemon juice
1 Tbsp chopped fresh parsley
2 fillets hake, skin removed
500g calamari, sliced into strips
Salt and milled black pepper
2 cups buttermilk
2 cups flour
1 cup polenta
1 Tbsp Cajun spice
Vegetable oil, for frying
1 lemon, halved
For serving
Potato fries
Lemon wedges
Method
- Combine tartar sauce ingredients. Season and set aside.
- Place hake and calamari into two separate bowls. Season well.
- Divide buttermilk between fish fillets and toss well to coat evenly.
- Combine flour, polenta and Cajun spice in a bowl.
- Dip hake fillets into flour mixture, shaking off excess.
- Deep-fry in hot oil for about 6-8 minutes or until cooked through.
- Drain on kitchen paper, drizzle with lemon juice and sprinkle with fine salt.
- Repeat process with calamari strips.
- Serve fish and calamari hot with potato fries, lemon wedges and tartar sauce.
Asian dunked wings
Serves 4
Total time 1 hour
Ingredients
For the chicken
2 packs chicken wings, halved
Salt and milled black pepper
2 cups buttermilk
3 Tbsp sriracha
3 cloves garlic, grated
2 cups flour
½ cup cornflour
1 Tbsp garlic powder
1 Tbsp oregano or dried mixed herbs
Vegetable oil, for frying
For the Asian sauce
2 tsp sesame oil
3 spring onions, sliced
2 cloves garlic, sliced
1 tsp grated ginger
1 cup soy sauce
¼ cup rice wine vinegar
¼ cup brown sugar
2 Tbsp chopped fresh coriander
½ cup water
Method
- Place chicken in a large bowl and season well.
- Pour over buttermilk, sriracha and garlic and toss to coat evenly.
- Marinate, covered, for at least 30 minutes.
- To prepare sauce, heat sesame oil and fry spring onion for 2-3 minutes.
- Add remaining sauce ingredients and simmer gently for 8-10 minutes or until sticky. Set aside.
- Combine flours, garlic powder and herbs. Season flour mixture well.
- Add 3 Tbsp of buttermilk marinade to flour mixture and stir using a fork to create large flakes.
- Heat oil for deep-frying.
- Dip each wing into flour mixture to coat evenly and deep-fry in hot oil for about 6-8 minutes or until cooked through and golden. Drain on kitchen paper.
- Pour sauce over wings and serve immediately.
Sticky BBQ ribs and onion rings
Serves 6
Total time 1 hour 30 mins
Ingredients
For the onion rings
½ cup flour
1/3 cup soda water
4 onions, thinly sliced
Vegetable oil, for frying
2 racks (about 800g each) pork or beef ribs
Salt and milled black pepper
½ cup tomato sauce
2 Tbsp brown sugar
1 Tbsp white vinegar
2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
2 tsp smoked paprika
For serving
Lime wedges
Fresh coriander, chopped
Method
- Place onions in a bowl of cold water and set aside for 30 minutes.
- Preheat oven to 180°C.
- Season ribs well.
- Combine tomato sauce, brown sugar, white vinegar, Worcestershire sauce, Dijon mustard and paprika in a bowl and mix well.
- Place ribs onto a greased and lined baking tray.
- Brush ribs with 1/3 of the BBQ sauce and roast for 15 minutes.
- Rotate ribs and brush with another Y3 of the BBQ sauce and roast for another 15-20 minutes.
- Repeat with remaining sauce and roast until ribs are cooked through and sticky with sauce.
- For the onion rings, season flour well and add enough soda water to create a thick batter. 10. Dip drained onions into batter to coat evenly and deep-fry for 2-3 minutes or until golden. Drain on kitchen towel.
- Serve ribs with crispy onion rings, lime wedges and fresh coriander.
Cheese-stuffed beef burgers
Serves 2
Total time 1 hour 20 mins
Ingredients
For the beef patties
300g beef mince
½ onion, finely chopped
3 cloves garlic, grated
3 Tbsp Worcestershire sauce
2 Tbsp chopped fresh parsley
1 egg
¼ cup breadcrumbs
Pinch of chilli flakes
Salt and milled black pepper
½ cup grated Cheddar or mozzarella cheese
Canola oil, for frying
2 Tbsp butter
For the pickled onions
¼ cup white vinegar
2 Tbsp water
1 Tbsp sugar
1 red onion, cut into petals
For serving
2 hamburger buns, toasted
2 Tbsp mayonnaise
Handful lettuce, shredded
2 sliced salad tomatoes
¼ cucumber, sliced
Method
- Combine mince, onion, garlic, Worcestershire sauce, parsley, egg, breadcrumbs and chilli flakes in a large bowl and season well.
- Shape half the mixture into 2 large patties.
- Divide cheese between the patties and cover with remaining mince mixture to enclose and resemble a larger, stuffed burger patty. Chill for 30 minutes.
- Bring vinegar, water and sugar to a boil for 2-3 minutes.
- Pour pickling liquid over onions. Cover and set aside for 15 minutes.
- Heat oil in a large pan and brown patties for 4-6 minutes per side.
- Add butter to the pan and baste patties with pan drippings for another 2-3 minutes. Set aside to cool.
- To serve, layer burger buns with mayonnaise, salad bits, hot patties and pickled onions.
Margarita pizza
Serves 4
Total time 45 mins
Ingredients
For the pizza sauce
Glug olive oil
3 cloves garlic, grated
3 Tbsp tomato paste
2 tsp Italian herbs
Pinch chilli flakes
1 can (400g) chopped tomatoes
1 Tbsp sugar
Salt and milled black pepper
For the pizza base
500g store-bought bread dough
Handful polenta
1 cup grated mozzarella
Fresh basil, for garnishing
Method
- Preheat oven to 200°C.
- Heat oil in a saucepan over medium heat. Add garlic, tomato paste, herbs and chilli flakes and fry for 1-2 minutes until golden and fragrant.
- Add tomatoes and sugar. Stir and season well.
- Bring to a boil, then reduce to a simmer for 25 minutes, stirring every now and then to prevent burning. Remove from the heat and season to taste.
- Roll dough out onto a floured surface into a large circle of about 3cm thick.
- Dust a baking tray with polenta and place dough on top.
- Lather generously with tomato sauce and handfuls of cheese.
- Drizzle with oil and bake for 15-20 minutes or until cheese is bubbling and golden brown. 9. Garnish with fresh basil, slice and serve.
Here are a few of our favourite MK pizza toppings:
– Caramelised onion and sundried tomato
– Shredded cooked chicken tossed in harissa paste and fresh coriander
– Sautéed mushrooms and blue cheese
– Fresh rocket and preserved figs
– Basil pesto, pickled onions and Parmesan
Words by Chad January
Photographs: Zhann Solomons
