Skip to content

Are you ready to cook up a storm!

Your second week’s theme is inspired by Asian cuisine – aromatic chicken, delicious spices and fluffy rice!

Shopping List

Here’s your shopping list for week 2, it’s designed so you can repurpose ingredients to ensure you can make a variety of dishes. Don’t forget to check out your local community fridges as you may be able to source some ingredients from them.

 

Click here to download a copy.

 

 

Week 2: Family Favourite Fakeaway Recipe Card

If you don’t have a physical copy of this week’s fakeaway recipe you can view or download a copy of the recipe card here.

 

The remaining 6 weekly recipes can be found if you scroll down. 👇

 

Community Fridges and Cupboards

Check out your local Community Fridges and Cupboards where you can access delicious food for a fraction of the price - helping your pounds and planet!
Learn more
Banner image

Recipes

Ingredients:

  • 4 chicken drumsticks 
  • 1 cup flour 
  • Pinch of salt and pepper 
  • Optional: chilli flakes and herbs 
  • 2 eggs 
  • Splash of milk 
  • 2 cups homemade breadcrumbs (see basic skills) 
  • 2 carrots 
  • 1 onion 
  • 1/4 cabbage 
  • Mayonnaise 
  • 3 large potatoes 
  • Oil 

 

Method:

  1. Prepare Chicken Coating: 
  • In the first bowl, mix flour, salt, pepper, and optional chilli flakes and herbs. 
  • In the second bowl, beat the eggs and add a splash of milk. 
  • In the third bowl, place homemade breadcrumbs. 
  1. Coat Chicken: 
  • Dip each drumstick in the flour mixture, then the egg mixture, and finally the breadcrumbs. Repeat the coating process twice for a thicker crust. 
  1. Cook Chicken: 
  • Place coated drumsticks in the air fryer or oven, drizzle lightly with oil. 
  • Cook at 190°C for 45 minutes, turning halfway through. If using an oven, bake at the same temperature. 
  • Ensure chicken is cooked through by checking if the juices run clear when a skewer is inserted into the thickest part. 
  1. Prepare Coleslaw: 
  • Finely chop or grate 2 carrots, 1 onion, and 1/4 cabbage. 
  • Mix with mayonnaise to your preferred consistency. 
  • Season with a pinch of salt and pepper. 
  1. Prepare Wedges: 
  • Microwave 3 large potatoes for 10 minutes. 
  • Cut into wedges, drizzle with oil, and cook in the air fryer at 200°C for 10-15 minutes until crispy. 
  1. Serve: 
  • Serve the fried chicken with coleslaw and wedges. 

Ingredients:

  • 1 Whole chicken 
  • 3 large potatoes  
  • Oil  
  • Herbs (rosemary, thyme, or preferred herbs)  
  • 1/2 head cabbage  
  • 3 large carrots  
  • Gravy granules  

 

Method:

Cooking the Chicken

  •  Air Fry the Chicken:
  • Place the chicken breast-side down in the air fryer basket.
  • Cook at 360°F (180°C) for 30 minutes.
  • After 30 minutes, carefully flip the chicken breast-side up and cook for an additional 20-30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (not touching the bone).

Oven Roast the Chicken:

  • Place the chicken breast-side up on a roasting rack in a roasting pan.
  • Roast in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (not touching the bone)

Prepare Potatoes: 

  • Peel and cut the potatoes into chunks.
  • Parboil the potatoes until slightly tender, about 10 minutes.
  • Drain and transfer to the air fryer.
  • Drizzle with oil and sprinkle with herbs.
  • Cook at 190°C for 20-25 minutes, or until golden and crispy.

Cook Vegetables: 

  • Shred the cabbage and peel and slice the carrots.
  • Boil the cabbage and carrots until tender, about 10-15 minutes.
  • Make Gravy:
  • Follow the instructions on the gravy granules package to prepare the gravy.

Serve: 

  • Slice the chicken: Let the chicken rest for a few minutes after cooking.
  • Plate the Potatoes: Place a portion of the roasted herbed potatoes on each plate.
  • Add Vegetables: Add a serving of shredded cabbage and boiled carrots to each plate.
  • Pour Gravy: Drizzle the gravy over the gammon slices and the potatoes.

 


Ingredients:

 

  • leftover roast chicken, shredded or chopped 
  • 3 tablespoons hoisin sauce 
  • 1 tablespoon fresh ginger, minced 
  • 1 medium onion, thinly sliced 
  • 1 bag of stir-fry vegetables (fresh or frozen) 
  • egg noodles 
  • 2 tablespoons vegetable oil 
  • 2 cloves garlic, minced (optional) 
  • 1-2 tablespoons soy sauce (to taste) 
  • Salt and pepper to taste 
  • Sliced green onions and sesame seeds for garnish (optional) 

 

 

Method:

Prepare the Noodles: 

  • Cook the egg noodles according to the package instructions. Drain and set aside. 

Stir-Fry Preparation: 

  • Heat the vegetable oil in a large skillet or wok over medium-high heat. 
  • Add the onion and stir-fry for 2-3 minutes until it starts to soften. 
  • Add the minced ginger (and garlic if using) and cook for another 1-2 minutes until fragrant. 

Cook the Vegetables: 

  • Add the bag of stir-fry vegetables to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp. 

Add the Chicken: 

  • Add the leftover roast chicken to the skillet and stir to combine. Cook for 2-3 minutes until the chicken is heated through. 

Sauce and Seasoning: 

  • Add the hoisin sauce and soy sauce to the skillet, stirring to coat the chicken and vegetables evenly. 
  • Taste and adjust the seasoning with salt, pepper, and additional soy sauce if needed. 

Combine with Noodles: 

  • Add the cooked egg noodles to the skillet and toss everything together until well combined and heated through. 
  • If using, drizzle with sesame oil and give it a final toss. 

Serve: 

  • Transfer the stir-fry to a serving dish. 
  • Garnish with sliced green onions and sesame seeds if desired. 
  • Serve hot and enjoy! 

Tips: 

  • Feel free to customise the stir-fry vegetables based on your preference or what you have on hand. 
  • You can add a splash of water or chicken broth if the stir-fry seems too dry. 
  • Adjust the amount of hoisin sauce and soy sauce according to your taste preference. 

 


Ingredients:

1 lb (450g) leeks (white and light green parts only)

  • 1 TBS olive oil
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 1 TBS freshly grated lemongrass or lemongrass paste (optional)
  • Dried chilies (optional)
  • 2 lbs (900g) potatoes, peeled and chopped into 1/2-inch chunks
  • 4 1/2 cups (950ml) vegetable broth
  • 1/2 cup (120ml) water
  • Salt and pepper, to taste

Method:

Chop off the ends of the leeks.

  • Slice leeks in half lengthwise, and fan them out a little. Run leeks under water and clean out any dirt. Slice leeks into 1/4-inch thick half moons.
  • Heat olive oil in a heavy-bottomed pot over low heat.
  • Add leeks and cook until their softened, about 8 minutes. Stir often to keep leeks from burning. Add garlic, ginger, lemongrass, and dried chili and mix well. Add potato chunks, broth, and water.
  • Bring up heat to medium-high and bring broth to boil. Reduce heat and let soup simmer for 8 to 10 minutes, partially covered, until the potatoes can be easily pierced with a fork. Turn off heat and season soup with salt and pepper.
  • This soup can be eaten in it’s chucky state or if you would prefer you can blitz with a blender until the soup is smooth.
  • Serve hot with coriander, if you like.

 

 


Ingredients:

  • 1 tbsp vegetable oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1/2 inch ginger (peeled and minced)
  • 50g hoisin sauce
  • 50g tomato ketchup
  • Half of your pork mince (approximately 375g)
  • 30g soft breadcrumbs
  • 1 egg
  • 2 tbsp soy sauce
  • ½ tsp ground pepper
  • 1 cup of rice
  • Frozen Mixed Veg

Method:

  • In a medium sized non-stick fry pan heat vegetable oil. Cook onion, garlic, ginger, and green onions over medium heat for 3 minutes. Remove and set aside.
  • Mix hoisin sauce and tomato ketchup in a small bowl. Preheat oven/air fryer to 350°F (180°C).
  • Combine pork mince, breadcrumbs, egg, soy sauce, pepper, cooked vegetables, and half of the hoisin sauce mixture in a large bowl. Mix well.
  • Pat mixture together into an oval shape and cover with foil.
  • Bake for 45 minutes. Remove from oven/air fryer. Drain fat.
  • While the meatloaf is cooking follow the basic rice cooking instructions
  • Spread remaining hoisin sauce mixture on the top of meatloaf. Return to oven and continue to bake for another 15 minutes.
  • Cook mixed frozen veg according to the cooking instructions.

Ingredients:

  • 2 cloves garlic, chopped 
  • 1 bunch coriander stalks, chopped 
  • 1 lb minced pork 
  • 1 tbsp sugar 
  • Handful of green beans 
  • 3 tbsp soy sauce 
  • 1/2 cup water 
  • Fresh or dried chillies (to taste) 
  • Rice (boiled according to packet instructions) 
  • 2 eggs 
  • Oil 
  • Optional: coriander for garnish 

 

Method:

  1. Cook Pork: 
  • In a pan, fry chopped garlic and coriander stalks until fragrant. 
  • Add minced pork and cook until browned. 
  • Add sugar, green beans, soy sauce, water, and chillies. Simmer until liquid has evaporated. 
  1. Cook Rice: 
  • Boil rice according to packet instructions. 
  1. Fry Eggs: 
  • In a separate pan, fry eggs in a little oil until cooked to your preference. 
  1. Serve: 
  • Serve the pork mixture over rice, topped with a fried egg. 
  • Sprinkle with chopped coriander for garnish. 

Ingredients:

  • 150 grams Dried egg noodles About 5.3oz, Medium/thick dried egg noodles, see details in note
  • 1 tsp Chicken stock cube
  • 2-3 tbsp Cooking oil Sunflower, canola, vegetable, peanut oil, etc.

Optional Add in’s

  • 2 cloves Garlic Finely chopped
  • ½ Onion Cut thin slices
  • 100 grams Bean sprouts Washed/cleaned
  • 3-4 Spring onion Cut 2″ pieces

 

Chow mein sauce:

  • 1 tbsp Light soy sauce thin soy sauce
  • 1 tbsp Dark soy sauce thick dark soy sauce
  • 1 tbsp Brown sugar or regular white sugar

 

Method:

  • Prepare the dried noodles according to the packet instructions. Then rinse with cold water and set it aside. ( If you are using fresh egg noodles, you can skip this step. )
  • Combine the sauce ingredients in a small bowl and whisk until sugar dissolved. Set them aside.
  • Heat the large wok/pan over medium-high heat, drizzle 2-3 tbsp of vegetable oil.
  • Next, add the noodles, add chicken stock cube and pour the sauce mixture over the noodles.
  • Bring the heat to high and stir fry 1-2 minutes or until the sauce dries out.

 


Ingredients:

  • 2 bananas 
  • 1/2 cup flour 
  • 1 tbsp sugar 
  • 2 eggs 
  • Optional: sugar, chocolate spread, or melted chocolate for serving 

Method:

Prepare Coating: 

  • In the first bowl, mix flour and sugar. 
  • In the second bowl, whisk the eggs. 

Coat Bananas: 

  • Cut bananas into halves or thirds. 
  • Dip each banana piece in the egg mixture, then coat with the flour-sugar mixture. 
  • Repeat the coating process twice. 

Cook Fritters: 

  • Place coated banana pieces in the air fryer. 
  • Cook at 190°C for 5-7 minutes, or until the batter is golden and cooked through. 

Serve: 

  • Serve hot, optionally sprinkled with sugar or drizzled with chocolate spread or melted chocolate. 

Ingredients:

  • 1 cup of rice (any variety: white, brown, jasmine, basmati, etc.)
  • 2 cups of water (adjust based on rice type, see below)
  • 1/2 teaspoon salt (optional)

 

Method:

Rinse the Rice (optional but recommended): 

  • Place the rice in a fine-mesh strainer. 
  • Rinse under cold water until the water runs clear to remove excess starch. This helps to prevent the rice from becoming too sticky. 

Measure the Water: 

  • For white rice (long grain, jasmine, basmati): Use 2 cups of water for 1 cup of rice. 
  • For brown rice: Use 2 1/2 cups of water for 1 cup of rice. 

Boil the Water: 

  • In a medium saucepan, bring the measured water to a boil over high heat. 
  • Add the salt (if using). 

Add the Rice: 

  • Once the water is boiling, add the rinsed rice to the saucepan. 
  • Stir briefly to prevent the rice from sticking to the bottom. 

Simmer: 

  • Reduce the heat to low and cover the saucepan with a tight-fitting lid. 
  • Allow the rice to simmer. Do not lift the lid or stir during this time to let the rice cook evenly. 

Cooking Time: 

  • White rice: Cook for about 15-18 minutes. 
  • Brown rice: Cook for about 40-45 minutes. 

Check the Rice: 

  • After the cooking time has elapsed, remove the saucepan from heat. 
  • Keep the lid on and let the rice sit and steam for an additional 5-10 minutes. 

Fluff and Serve: 

  • Remove the lid and fluff the rice with a fork to separate the grains. 
  • Serve hot. 

Tips: 

  • If the rice is too firm after the initial cooking time, add a small amount of water (1-2 tablespoons), cover, and cook for a few more minutes. 

 

 


Welfare and Wellbeing Support

Whether it's establishing tailored cost reducing activities, such as cooking on a budget, using cost saving community projects or support with long term financial planning & savings. Our team offer a holistic and bespoke approach to individuals' needs.
Learn more
Banner image
Hide website


Monmouthshire Housing Association Limited is registered in England & Wales and is authorised and regulated by the Financial Conduct Authority as an Industrial and Provident Society with charitable rules Registration No 30087R, and is registered with the Welsh Government as a Registered Social Landlord Registration No L144. Registered Office: Nant-Y-Pia House, Mamhilad Technology Park, Mamhilad, Pontypool, Monmouthshire, NP4 0JJ.
© Monmouthshire Housing 2024
Designed & built by