Chinese Fakeaway

Saturday Night and I really wanted a takeaway... say hello to the Chinese Fakeaway!
In a bid to use up things in the cupboard before a mammoth food shop I decided to use the Mayflower Curry Powder again (you can buy from heron/b&m etc and it is 99p for a tub).
Decided to actually take photos of me making it this time so you can see how easy it is. The sauce was 4 syns for 28g worth of powder (which made a lot) and everything else in the recipe is free.

The egg fried rice was also completely free and is so easy to do. It works a lot better if your rice is cold as I find it goes sticky if you try and use just cooked rice.

Chinese/Indian - Low Syn Fakeaway

The best thing about slimming world takeaway recipes is how easy it is to mix and match. I had an urge to make the onion bhajis but also fancied some mayflower curry.
The onion bhajis are completely syn free and my portion of mayflower curry was 4 syns.

Onion Bhaji Recipe:
Ingredients
Frylight
2 large onions, sliced - I used 1 white, 1 red
2 eggs, beaten
1 sweet potato, peeled then grated
2 tablespoons of curry powder - you decide on the strength I use medium usually

Directions
Slice the onions
Grate the sweet potato
Beat the eggs
In a bowl, mix all the ingredients
Spray a cake tray with frylight
Using your hands, mould the mix into balls and add to the tray
Bake for 20 minutes until golden brown, allow to cool then enjoy

The mayflower curry is 4 syns for 28g of powder, you simply add this to cold water and heat through until mixed, you can have this as thick or watery as you like. I usually just stick it in the slow cooker with the chicken, peas, onions etc and leave for a few hours on low. I made enough to serve 4 and froze whatever wasn't used. EASY!

Salt and Pepper chicken

Better than a Chinese! And only 2 syns for a massive portion!

Recipe is in a previous post but here you go for ease:

This was amazing.

Ingredients 

Chicken breast, cut into chunks 

Plain flour (25g is 4 syns) 

Salt & Pepper 

Garlic granules 

One egg, whisked 

Fry Light 

A pepper, thinly sliced 

An onion, thinly sliced  

Soy sauce 

White wine vinegar 

Sweetener 

Method 

Preheat oven to approx 180 degrees.

 

Combine Four tablespoons of flour in a bowl (25g is 4 syns), with half a teaspoon of salt and half a teaspoon of pepper, along with half a teaspoon of garlic granules. 

In another bowl, whisk your egg and add a splash of soy sauce to season. 

Pop your chicken chunks in the egg and then in the flour mix. 

Once this is all done, arrange on a nonstick baking tray, sprayed with some Fry Light first. 

Then spray the chicken with Fry Light - this will help it to brown. 

If you're using the oven, leave the chicken for 15 minutes, and turn over, and then give it another spray of Fry Light and then give it another 10 minutes, or until golden. 

When the chicken is on the second round of cooking, in a non-stick pan, gently soften your peppers and onion. 

I'd add a splash of soy sauce for extra flavour. 

Once everything is soft add your cooked chicken from the oven. 

Mix together two teaspoons of sweetener with two tablespoons of white wine vinegar and stir until the sugar has dissolved. 

Add this to the pan and stir on a gentle heat. 

This will be quite dry, as Salt & Pepper chicken is, but that vinegar/sugar mixture really makes the dish. 

Taste and add some further salt and pepper if it needs it. 

The only syns are for the flour - I used 25g so 4 syns and 2 of us had it so was only 2 syns each! could easily divide between 4 and make it 1 syn per portion!

Salt & Pepper Chicken

This was amazing.

Ingredients

Chicken breast, cut into chunks
Plain flour (25g is 4 syns)
Salt & Pepper
Garlic granules
One egg, whisked
Fry Light

A pepper, thinly sliced
An onion, thinly sliced
A chilli, thinly sliced
Soy sauce
White wine vinegar
Sweetener

Method

Preheat oven to approx 180 degrees.
Combine Four tablespoons of flour in a bowl (25g is 4 syns), with half a teaspoon of salt and half a teaspoon of pepper, along with half a teaspoon of garlic granules.
In another bowl, whisk your egg and add a splash of soy sauce to season.
Pop your chicken chunks in the egg and then in the flour mix.
Once this is all done, arrange on a nonstick baking tray, sprayed with some Fry Light first.
Then spray the chicken with Fry Light - this will help it to brown.
If you're using the oven, leave the chicken for 15 minutes, and turn over, and then give it another spray of Fry Light and then give it another 10 minutes, or until golden.
When the chicken is on the second round of cooking, in a non-stick pan, gently soften your peppers and onion.
I'd add a splash of soy sauce for extra flavour.
Once everything is soft, toss in your sliced chilli and add your cooked chicken from the oven.
Mix together two teaspoons of sweetener with two tablespoons of white wine vinegar and stir until the sugar has dissolved.
Add this to the pan and stir on a gentle heat.
This will be quite dry, as Salt & Pepper chicken is, but that vinegar/sugar mixture really makes the dish.
Taste and add some further salt and pepper if it needs it.


The only syns are for the flour - I used 25g so 4 syns and 2 of us had it so was only 2 syns each! could easily divide between 4 and make it 1 syn per portion!