Episode Eight: Fakeaways
Recipe One
Chicken Pad Thai
Light, fresh, and bursting with flavor, this Chicken Pad Thai brings a taste of Thailand to your table. With tender chicken, crunchy peanuts, and tangy lime, this dish is quick to prepare and perfect for a weeknight dinner.
Click play to watch Steph make the recipe
Ingredients:
Pad Thai Sauce:
2 tbsp lime juice
3 tbsp White Mill brown sugar
3 tbsp Asian Specialties oyster sauce
2 tbsp Asian Specialties fish sauce
Main Dish:
200g pre-soaked Urban Eats Pad Thai rice noodles
1 brown onion, sliced
⅓ cup Forresters peanuts (plus extra for serving)
500g Broad Oak Farms chicken thighs, finely sliced
2 tsp Stonemill minced garlic
2 spring onion stalks, sliced (white part only)
Large handful of bean sprouts
2 Lodge Farms free range eggs, whisked
Juice of 1 fresh lime (to serve)
1 tbsp Oh So Natural coconut oil
Fresh chili (optional, for serving)
Method
Prepare the Noodles and Sauce:
Pre-soak Pad Thai rice noodles according to the packet instructions.
Mix lime juice, brown sugar, oyster sauce, and fish sauce in a small bowl to make the Pad Thai sauce.
Cook the Aromatics:
Heat coconut oil in a wok over high heat.
Add sliced onion, spring onion, peanuts, chicken, and garlic. Stir-fry quickly, keeping the heat high.
Add the Eggs:
Pour in the whisked eggs and toss until they are fully cooked.
Finish the Dish:
Add bean sprouts, noodles, and the Pad Thai sauce. Toss until everything is evenly coated and heated through.
If desired, add fresh chili, chili oil, or chili flakes for extra spice.
Serve:
Divide into bowls, squeeze lime juice over the top, and garnish with additional peanuts.
Recipe Two
Lamb Gozleme with Spinach and Fetta
Golden, crispy, and packed with flavor, this Lamb Gozleme with Spinach and Fetta is a Turkish-inspired treat. The spiced lamb filling, combined with creamy fetta and fresh spinach, makes for a hearty and delicious meal that’s simple to prepare and perfect for any occasion.
Click play to watch Steph make the recipe
Ingredients:
500g Killarnee lamb mince
1 Lodge Farms free range egg
1 tsp Stonemill paprika
1 tsp Stonemill cumin powder
¼ red onion, finely diced
1 tsp Stonemill minced garlic
1 large handful Fresh Salad Co. baby spinach leaves
200g Emporium Selection Greek-style fetta
6 Baker’s Life large white wraps
Stonemill salt and black pepper to taste
Method
Prepare the Filling:
In a bowl, combine lamb mince, paprika, cumin, garlic, onion, egg, salt, and pepper. Mix well with your hands.
Crumble in the fetta and add spinach. Scrunch the mixture together until evenly combined.
Assemble the Gozleme:
Lay each wrap flat and press a thin, even layer of the lamb mixture across the entire surface.
Cook the Gozleme:
Heat a dry frypan over medium heat (no oil or butter needed).
Place a wrap face down in the pan. Cook for 2–3 minutes until the mince browns.
Carefully flip the wrap using a large spatula and cook for another minute.
Fold the wrap in half, then into quarters using the spatula to assist.
Serve:
Transfer to a plate and sprinkle with sea salt, if desired.
Serve with a squeeze of fresh lemon and Greek yogurt for dipping.
Recipe Three
Crispy Sweet and Sour Chicken (Gluten-Free)
Crispy, flavorful, and perfectly paired with a tangy sweet and sour sauce, this Crispy Sweet and Sour Chicken is a gluten-free dinner that everyone will love. Made in an air fryer for a healthier twist, it’s crunchy on the outside, juicy on the inside, and served with a sauce that’s sweet, savory, and zesty.
Click play to watch Steph make the recipe
Ingredients
Chicken:
1.5kg Broad Oak Farms chicken thigh cutlets (bone-in, skin-off)
400ml carton Farmdale buttermilk
2 cups White Mill gluten-free plain flour
2 cups White Mill corn flour
Stonemill salt
The Olive Tree olive oil spray
Spice Mix:
2 heaped tbsp Stonemill smoked paprika
1 heaped tbsp Stonemill oregano
1 tbsp Stonemill garlic powder
1 tbsp Stonemill onion powder
1 tbsp Stonemill white pepper
Stonemill salt to taste
Sweet and Sour Sauce:
1 cup Westcliff pineapple juice
¾ cup White Mill brown sugar
3 tbsp Coleway tomato sauce
⅓ cup Pure Vita white vinegar
2 tbsp Asian Specialties soy sauce
1½ tbsp White Mill corn flour
2 tbsp cold water
Method
Marinate the Chicken:
Place chicken pieces in a large bowl and pour buttermilk over them. Refrigerate for a few hours to marinate.
Prepare the Coating:
In another bowl, mix gluten-free flour, cornflour, spice mix, and a generous amount of salt.
Using tongs, coat each buttermilk-soaked chicken piece in the flour mixture, ensuring a moist, ragged coating.
Air-Fry the Chicken:
Spray the air fryer basket with olive oil spray.
Place coated chicken in the basket and spray the top with olive oil.
Cook at 200°C for 12–15 minutes per side, turning halfway through and spraying again with olive oil. Adjust time based on chicken size.
Make the Sweet and Sour Sauce:
In a small saucepan, whisk together pineapple juice, brown sugar, tomato sauce, vinegar, and soy sauce.
Dissolve cornflour in cold water and stir into the sauce. Bring to a boil, whisking until thickened.
Serve:
Serve the crispy fried chicken with the sweet and sour sauce on the side or drizzled on top.
That’s a Wrap for Episode 8: Fakeaways!
That’s a wrap for Episode 8: Fakeaways! This week, we’ve recreated some of your favorite takeaway classics right at home. From the tangy and delicious Chicken Pad Thai to the hearty Lamb Gozleme with Spinach and Fetta, and the crispy, gluten-free Sweet and Sour Chicken, these recipes prove you can enjoy restaurant-quality meals without leaving your kitchen—or breaking the bank.