Takeaways as a university student are great, whether you are craving a hangover recovery meal or ordering something to split with your mates after a long week. But let’s face it, it’s never quite as fun when nearly half your weekly budget disappears on a meal that turns up late, lukewarm and slightly soggy, leaving you wondering if it was even worth it. Instead, why not recreate those bold, intense flavours from a takeaway at home? These fakeaway recipes deliver everything you are craving at a fraction of the cost, all from the comfort of your own kitchen. 

Peri Peri Chicken Burgers (Nando’s inspired)

When I tell you I am obsessed with this recipe, I mean it! Inspired by Nando’s peri peri chicken burger, this copycat recipe will become your go-to. It’s full of flavour, incredibly satisfying and surprisingly quick to make. Perfect for midweek dinners or cooking with friends, this recipe is great as it allows you to tailor it to your tastes by adjusting the spice level. We’ve included an optional “perinaise sauce” recipe that really brings everything together, but if you’re short on time, a shop-bought version works just as well. 

Serves 4

Prep time: 15 mins

Cook time: 10 mins

Ingredients: 

For the marinade + sauce base

• 3 tbsp olive oil 
• 2 tsp chilli flakes (or to taste)
• Cayenne pepper (optional depending on your spice level preference)
• 3 garlic cloves, crushed or finely grated 
• Juice of 2 limes
• 2 tsp smoked paprika
• 2 tsp dried oregano
• ½ tsp salt (to taste)
• Freshly ground black pepper
• 4 large boneless, skinless chicken thighs
• For the Perinaise
• 4 tbsp full-fat mayonnaise
• 1 tsp honey

To serve (suggestions) 

• 4 burger buns, split and toasted
• Lettuce, sliced tomato and sliced onion
• Roasted or barbecued corn on the cob
• Spiced sweet potato cubes

Method 

1. In a large bowl, mix together the olive oil, chilli flakes, garlic, lime juice, smoked paprika, oregano, salt and pepper, cayenne pepper (optional) until fully combined.
2. Before adding the chicken, set aside 1½ tablespoons of this mixture in a small bowl. This will be used later to make your perinaise.
3. Add the chicken thighs to the remaining marinade and turn to coat thoroughly. Cover and leave to marinate in the fridge for at least 2 hours, or overnight if you have time. 
4. When ready to cook, heat a frying pan over a medium-high heat. Cook the chicken for 4-6 minutes on each side, depending on thickness, until cooked through.
5. Meanwhile, begin making your perinaise. To do so, stir the reserved marinade into the mayonnaise alongside honey. Mix until smooth, taste and season if needed. Chill until ready to serve. 
6. Toast your burger buns and assemble your burger with the cooked chicken alongside your chosen fresh salad toppings and a generous amount of perinaise. 

Katsu Curry (Wagamama-inspired)

The Wagamama Katsu Curry is a classic, go-to takeaway order, and we’re not surprised. This Japanese-inspired dish is known for its silky, comforting sauce with a rich depth of flavour, making it a choice you really cannot go wrong with. Whether it’s already a favourite of yours, or you somehow haven’t tried it yet, now is the perfect time to recreate this meal at home. This copycat recipe is ideal for evenings with friends as it really does cater to all.

Serves 2

Prep time: 20 mins

Cook time: 25 mins

Ingredients: 

• For the dish
• 120g rice (any rice will do!)
• 2 skinless chicken breasts
• 50g plain flour
• 2 eggs, lightly beaten
• 100g panko breadcrumbs
• 75ml vegetable oil, for deep-frying
• 40g mixed salad leaves

For the sauce

• 2–3 tbsp vegetable oil 
• 1 onion, finely chopped 
• 1 garlic clove, crushed 
• 2.5cm piece of ginger, peeled + grated 
• 1 tsp turmeric 
• 2 heaped tbsp mild curry powder (medium curry powder works too, depending on your spice preference)
• 1 tbsp plain flour 
• 300ml chicken or veg stock 
• 100ml coconut milk 
• 1 tsp light soy sauce 
• 1 tsp sugar, to taste

Method:

Creating the sauce

1. Begin by heating a drizzle of oil over a low to medium heat. Add the finely chopped onions, minced garlic and grated ginger, allowing the ingredients to cook gently until softened. 
2. Add the curry powder and turmeric so the spices coat the onions. Allow this to rest over a low to medium heat for a minute to deepen the flavour. 
3. Add the flour and stir continuously for 1 minute to create a thick paste. 
4. Gradually pour in the chicken stock, stirring as you go to keep the sauce smooth. Once combined, add the coconut milk, a small pinch of sugar, salt and a splash of soy sauce. Stir well. 
5. Allow the sauce to gently simmer for 8-10 minutes, stirring occasionally, until thickened. 
6. For a silky finish, carefully blend the sauce or pass it through a sieve in batches until smooth. Return to the pan and keep warm until ready to serve. 

Making the dish

1. Cook your rice according to the instructions.
2. Slice the chicken breasts horizontally in half. Lightly coat each half in flour, dip into beaten egg, then firmly press into breadcrumbs, ensuring each half is evenly coated on all sides. 
3. Heat oil in a frying pan and cook the chicken until crisp and golden on the outside and cooked through the centre.
4. Slice into strips and serve alongside the rice. Add a simple salad or stir-fried greens, then generously pour the curry sauce over the top and enjoy!

Words by Jasmine Mitchell

Crunchwrap Supreme (Taco Bell inspired)

To satisfy your ultimate hangover cravings, try this Taco Bell inspired Crunchwrap Supreme. It delivers all the comfort and flavour you’re craving whilst offering a healthy, guilt-free meal made from fresh ingredients that can help replenish your body with essential nutrients after a long night out. If you enjoy it as much as we do, you can also have it as a quick, easy, and nutritious meal-prep option for a post-gym lunch throughout the week.

Ingredients:

• 250g beef mince
• 1 large tortilla wrap
• 1 smaller taco tortilla wrap
• 1 crunchy corn tortilla
• Lettuce, shredded
• Tomatoes, chopped
• Grated mozzarella or cheddar cheese
• Avocado, mashed until chunky
• Jalapeños, sliced
• Taco seasoning
• Nacho cheese sauce
• Sour cream

For the tomato salsa:

• 1 can of plum tomatoes, roughly chopped
• 1/2 white onion, roughly chopped
• 2 cloves garlic
• 1 handful coriander, roughly chopped
• 1-2 jalapeños, seeded and roughly chopped
• Cayenne pepper
• Fresh lime juice
• Salt and pepper

Method:

1. In a food processor, blend the ingredients for the tomato salsa into a chunky paste (or just use store-bought salsa if you’re feeling lazy).
2. Cook your beef mince in a pan with oil, once browned and free of excess water, add in your taco seasoning and salt and mix until combined.
3. Toast your corn tortilla in a shallow pan of hot oil until crunchy, set aside.
4. Take your large tortilla wrap and spread on a thick layer of sour cream and tomato salsa, then add in your cooked beef mince, layer on some grated mozzarella, and squeeze on a desired amount of nacho cheese sauce.
5. Add your toasted crunchy corn tortilla on top and spread on another thick layer of sour cream and mashed avocado.
6. Layer on your jalapeños, chopped fresh tomatoes, and shredded lettuce before spreading on another thick layer of tomato salsa.
7. Top this off with your small taco tortilla wrap, press down gently and fold in the sides of the large wrap on top of the taco wrap until enclosed.
8. Toast both sides of the wrap on a hot pan with some oil until the wrap turns slightly brown and is fully sealed.
9. Enjoy!

Words by Eiriana Zhou

Featured image courtesy of Samuel Regan-Asante via Unsplash. No changes have been made to this image. Image licence found here.