Fast food hacks: takeaway favourites to cook at home

By
Hannah Koelmeyer
Added
17 April, 2015

Greasy takeaway has its place, but just imagine how good those favourites like burgers, souvlaki and vindaloo could be if you made them yourself, with good-quality ingredients. We've got what you need to satisfy those fast food cravings without having to make the ultimate flavour sacrifice.

Beatbox Kitchen’s onion burger

Home takeaway tip: the secret to burger structural integrity is buttering and toasting the cut surfaces of the bun. This gives you a great crisp texture and stops the oozy sauces and burger juices from causing the bun to disintegrate.

Billy Law’s curry laksa

Home takeaway tip: don’t be tempted to use a store-bought curry paste in laksa, you’ll never match the intensity of flavour from a fresh, homemade paste.

Rebecca Seal’s chicken souvlaki

Home takeaway tip: when rolling up a souvlaki, fold the bottom of the flatbread up slightly, to stop the filling falling out, then roll in from the sides.

Laura Cassai’s tomato, buffalo mozzarella and basil pizza

 

Home takeaway tip: cook your pizza in as hot an oven as you can. A pizza stone will help you get a nice crisp base ­– always pre-heat your stone from a cold oven and use a coarse flour (such as rice flour or cornmeal) to dust the stone to make it easier to remove the pizza.  

Rosie Birkett’s melting pork tacos with pink pickled onions

 

Home takeaway tip: tortillas are really easy to make, so do give it a go! If you do buy pre-made ones, don’t just go for a cheap supermarket brand. Find a deli that sells authentic Mexican tortillas (they usually sell in large quantities but you’ll eat more than you think and they keep well in the freezer).

Anjum Anand’s pork vindaloo

Home takeaway tip: Anjum says an authentic vindaloo is lighter than the traditional takeaway style, using more complex Goan flavours in its spices. Anjum recommends, for the best flavour, to cook the pork in minimal liquid so it stews in its own juices. 

Buttermilk fried chicken with chipotle mayonnaise

Home takeaway tip: marinading overnight in buttermilk tenderises the chicken and ensures it doesn’t dry out when it’s cooking (this is particularly important with breast meat). If you don’t have buttermilk, you can mix lemon juice into some regular milk of plain yoghurt, for a similar result.

Martin Boetz’s salt and pepper tofu

Home takeaway tip: use a wooden chopstick to check whether a pan of oil is hot enough for deep-frying. Put the chopstick into the oil: when small bubbles rise to the surface. the temperature is just right.

If you're looking for more homemade fast-food goodness, check out food-truck king Raph Rashid's book, Hungry For That

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again