The classic takeaway done right! We had a lot of fun in the GP test kitchen re-creating four dishes usually only seen at 3am through bleary eyes. We took a selection of some popular takeaway dishes, stripped them back, and then rebuilt them using our quality and tasty meat – the results were surprisingly good, so we feel duty bound to pass them on for you to try at home. We even managed to talk the guys at Hawksmoor and Honest Burger in to adding a couple of theirs too, so keep an eye out for the next installment.
First up is the one, the only…
Battered sausage, chips and curry sauce
We won’t lie, we’re really, really proud of this one. Granted, a baffling amount of time was spent recreating a chip shop staple, but golly gosh it was amazing, and everyone should give it a go soon (maybe at the weekend though). The sauce really does have the essence of the stuff from the chippy, only the chippy is staffed by Heston, Nigella or similar.
In truth it’s the roasted chicken stock that takes an age to make, but we urge that you do because it’s so useful – want to replace those crumbly cubes festering in the cupboard? Make this. You only need 1/3 of stock for the recipe below, leaving you plenty with to pep up other dishes. And it really does make the curry sauce amazing – a cube, in this case, simply won’t cut it.
The tasting panel (v. serious business) widely agreed that this is the best way to cook sausages, ever – the meat is gently steamed within the batter giving it the same texture as our sausage rolls, but the crispy batter means you don’t miss the browned skin. Maybe go for a run the next day though, eh?
375g plain flour
2 tsp baking powder
½ tsp salt
500ml cold sparkling water
4 traditional sausages
2tbsp chicken fat (from stock) or vegetable oil
1 white onion, finely chopped
2 cloves garlic, minced
½ tsp cinnamon
½ tsp turmeric
330ml roasted chicken stock (see below)
½ jar GP pineapple chutney
Chips, to serve
- First, make the curry sauce. Heat the fat in a small saucepan over a low heat and add the onion and garlic. Gently cook until soft, add the dry spices, stir well and cook for a further two minutes. Add the jellied stock and pineapple chutney and simmer for 10 minutes. Taste, and if it is too intense due to the stock, add a drop of water and simmer for a further 5 minutes.
- Now batter your sausages (if you’re making your own chips too, you’ll need to do the first low-temperature fry before this). Heat the deep fat fryer to 180°C. Sieve the flour and baking powder into a large bowl and mix in the salt. Make a well in the middle and pour in the cold water, then get in there with a whisk and gently bring the whole lot together – don’t be too rough, or you’ll knock all the air out. It doesn’t have to be perfectly smooth – in fact the lumps turn into crispy bits. To fry, simply dip a sausage in the batter and coat well, and transfer to the fryer for 6-8 minutes (we could only fit two in at a time, so fry in batches and keep warm in the oven if necessary).
Serve with chips, salt and vinegar – and in paper to save on the washing up complete the authentic chippy experience
Roasted chicken stock
The GP test kitchen sees us jointing and roasting lots of birds for various things (especially at Christmas), and so we save any carcasses, veg trimmings, limp bits of celery and so on in the freezer for a big stock making session every now and then. As the veg trimmings and bones tend to be in smallish pieces, they have lots of surface area, and so roasting them before stock making makes for a really rich, savoury end result. This isn’t the kind of stock you’d use for delicate sauces or even a risotto; this is the reduced, powerful, dark, sliceable jelly you can use in the place of a stock cube for real oomph.
Two chicken carcasses (or same amount of bits and pieces)
3 ribs celery, chopped
2 leeks (or green trimmings from)
2 carrots, chopped
3 cloves garlic, peeled
2 white onions, with skins, chopped
Bunch of parsley (or parsley stalks)
Heat the oven to 200°C and put everything but the parsley into a roasting tray. Roast for around 15 minutes, so that everything becomes slightly caramelised (but avoid any black bits or you’ll end up with bitter stock). Tip everything into a stockpot or large saucepan, add the parsley and fill with liquid (water, or water and leftover white wine) until comfortably submerged by 4cm. Bring to the boil and then simmer very gently for three hours, occasionally skimming foam away from the surface. Strain out the solids and discard (don’t get confused and drain the stock down the sink!), then return the stock to the pan and reduce by two thirds – you should be left with around a litre. Allow to cool, then put in the fridge to set. Once set, remove the fat and reserve for frying, keep 1/3 of the stock for the curry recipe, freeze the rest in separate pieces to add to sauces and stews as necessary.