banquet

Skip the duck and serve reader Anthea Hawdon's vegetarian pancakes with hoisin sauce, mushrooms and greens

Veggie Chinese pancakes

mushroom

soy sauce

½ tsp five spice powder

tbsp rice wine

½ tbsp sesame oil

tsp sugar

Chinese pancakes

spring onions

5cm length cucumber

½ Little Gem lettuce

hoisin sauce

Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes – steam them or heat them in the microwave.

Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.

To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.

Serve these delicious little pork balls as a light cocktail snack. Perfect with dipping sauce.

Soy and sesame pork balls

(1/4 cup) sesame seeds

pork mince

egg, lightly whisked

tbsp oyster sauce

tbsp kecap manis

(1/4 cup) rice flour

loosely packed finely chopped fresh Thai basil

green shallots, ends trimmed, finely chopped

garlic cloves, crushed

Peanut oil, to shallow-fry

Plum sauce

Turn leftover rice into quick and easy fried rice by adding Thai-style frozen vegetables.

Thai-style fried rice

red chilli, finely chopped

10.60 gm soy sauce

24.40 gm fish sauce

22.00 gm sweet chilli sauce,

lime juice

peanut oil

packet frozen Thai vegetable mix

jasmine rice

egg, lightly beaten

green onions, sliced diagonally

coriander leaves

62.50 ml fresh Thai basil leaves

62.50 ml bean sprouts,

ml shallots

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This tastes like the real deal, with all the carby, spicy, creamy highlights we want from a takeaway without the effort and expense of ordering it in.

Cheat's chicken tikka

tbsp finely chopped fresh garlic

tbsp finely chopped fresh ginger

tbsp turmeric

tbsp garam masala

tbsp coriander

tbsp cumin

yoghurt

chicken breast

brown onion

tomato paste

coconut oil

tsp crushed chilli flakes

cardamom

can crushed tomatoes

cream

Mix together the garlic, ginger, turmeric, garam masala, coriander, cumin and yoghurt in a bowl. Add the chicken breast, toss to coat and pop in the fridge for about 30 minutes.

Add the onion and tomato paste to a blender and blitz to a smooth paste.

Add the coconut oil to a frypan over medium heat, and once nice and hot, add the onion paste. Cook, stirring constantly, until fragrant and the paste becomes sticky and dark at the edges. Add the chicken and cook, turning, for 2-3 minutes. Add the chilli flakes, cardamom and crushed tomatoes. Stir gently and simmer for about 15 minutes.

Add the cream and continue to cook until the sauce has warmed through and the chicken has cooked. For a smooth, velvety sauce, remove the chicken and quickly blitz the sauce in a blender (optional), then return everything to the pan and cook until warm.

Divide among four plates and serve with chopped coriander, steamed rice and fluffy naan.

This chicken curry is more in the Nonya-style and uses chicken marylands. I find dark poultry meat works best for curries, so for a short cut, use thigh fillets rather than breasts, chopped into chunks.

Bill Granger's chicken curry

curry powder

¾ tsp sea salt

chicken marylands, divided into drumstick and thighs

tsp ginger

green chillis, very finely chopped

lemongrass stem, white part only, thinly sliced

makrut lime leaves

curry leaves (optional)

shallots,

small, waxy potatoes, peeled and halved

coconut milk

water

lemon juice

tsp castor sugar, plus 2 tsp extra castor sugar

tomatoes,

Heat two tablespoons of oil in a wok over high heat. Rub curry powder and salt into chicken pieces. Add the chicken to the wok in batches and stir-fry for about two minutes or until lightly browned.

Transfer chicken to a plate and add remaining oil to wok. Add the ginger, chilli, lemongrass, lime leaves, curry leaves, shallots and potato to wok, and stir-fry for three minutes or until lightly browned.

Return chicken to wok with the coconut milk, water, lemon juice and one teaspoon of sugar. Simmer over medium-low heat for 30 to 40 minutes or until the potato is tender and chicken is cooked through.

Before serving add the remaining sugar and tomatoes and cook for three to four minutes. Serve with steamed rice.

This curry is deliciously bright and light and the swift cooking time for the flavour payoff is a real winner.

This green chicken masala is Karen Martini’s new go-to midweek chicken curry

chicken chops* (skin-on, bone-in thighs)

salt flakes

extra virgin olive oil

cumin seeds

curry leaves

brown onion, finely diced

½ thumb-sized piece of ginger, peeled and sliced

butter

cinnamon

chicken stock

Remove the bone from the thighs* by flipping them skin side down and cutting around the bone until it pulls away. Cut each thigh into four even-sized pieces.

For the paste, put all the ingredients, including the water the nuts have soaked in, into a blender and blitz to a paste.

Heat a large, deep-sided frying pan over medium–high heat, then add the chicken pieces, skin side down, to the dry pan (the fat will render out) and season with salt. Cook until golden (about 5-8 minutes), then remove from the pan (you only need to sear one side).

Add the oil, cumin and curry leaves to the pan and fry for about 2 minutes until the leaves turn bright green. Add the onion, ginger and butter and cook for about 4 minutes to soften. Add the cinnamon, stir through and return the chicken to the pan. Add the paste and stir to coat the chicken.

Cover and cook over medium heat for 10 minutes, then add the stock or water and stir. Cook for about 20 minutes, partially covered, until the chicken is cooked. Serve with rice.

Make extra sauce, freeze it, and you can have this family favourite on the table in no time flat.

Fakeaway favourite: Adam Liaw’s home-made butter chicken

chicken thigh fillets

juice of ½ lemon

tsp turmeric

salt

¼ cup thick yoghurt

paprika

tsp coriander

½ tsp ground cumin

tsp garam masala

vegetable oil

To prepare the chicken, trim the thigh fillets of some of the visible fat, and combine with the remaining marinade ingredients. Cover and refrigerate overnight. When ready to cook, heat a barbecue or grill pan over a high heat and grill the chicken for about 3 minutes on each side until charred. The chicken doesn’t need to be completely cooked through.

To make the butter chicken sauce, combine the onion, garlic and ginger in a small food processor and process to a smooth puree. Alternatively, you can grate or finely chop these aromatics. Heat a medium saucepan over medium heat and add the butter. When the butter has melted, add the cinnamon, cloves and cardamom pods and toast for a minute until fragrant. Add the onion, garlic and ginger puree and fry for about 6-8 minutes, or until fragrant and dry, but not yet browned. Add the ground coriander, cumin and chilli (or paprika, if using) and mix well. Add the tomato passata and mix well. Cover and simmer for about 8 minutes. Season with the salt and sugar to taste, then stir through the thickened cream. Simmer for a further 4 minutes. 

Cut the chicken into 3cm pieces and stir through the sauce mixture. Simmer for 3 minutes, then stir through the garam masala and fenugreek leaves. Taste and adjust the seasoning. Transfer to a serving bowl and scatter with coriander to serve. Serve with Indian breads or rice, and a little hot lime pickle. 

With its warm spicy flavours and sunset hues, this is a soulful curry that comes together quickly.

RecipeTin Eats’ golden coconut pumpkin curry is quick, cheap and easy (and just so happens to be vegan)

star anise

onion, finely diced

turmeric (see note)

tsp garlic

1.5kg pumpkin, peeled,

vegetable stock

can chickpeas, drained

coconut cream (see note)

coriander leaves (lightly packed), plus extra for garnish

crispy fried shallots,

Combine the spice mix ingredients in a small bowl and set aside.

Heat the oil in a large heavy-based pot over medium-high heat. Add the star anise and cinnamon, and stir for 1 minute.

Add the onion and cook for 2 minutes to soften. Add the turmeric, garlic and ginger and cook for 1 minute.

Add the spice mix and stir for 30 seconds, until fragrant. Add the pumpkin and stir for 2 minutes.

Add the stock, chickpeas and coconut cream. Stir and bring to a simmer. It’s fine if some pumpkin is not submerged in the sauce. Cook for 10 minutes, stirring occasionally, until the pumpkin is soft all the way through, but not collapsing.

Stir in the coriander and serve, garnished with extra coriander leaves and crispy fried shallots.

This is a blatant knock-off of the spicy edamame served at my favourite Asian fusion restaurants. I could eat a whole bowl.

Pop them like they’re hot: RecipeTin Eats’ spicy edamame make a great beer snack

edamame

tsp cooking salt

Bring a saucepan of water and salt to a boil. Add the edamame, making sure water comes back to a boil, then cook for 4 minutes or follow the packet directions. Drain.

Heat the grapeseed oil in a small frying pan over medium heat. Saute the garlic until lightly golden, then add everything else. Mix, simmering for 1 minute.

Transfer the edamame to a bowl, pour over the sauce and toss to coat. Serve slightly warm or at room temperature.

Served with dressed, warm sushi rice and some greens, this is such a refreshing, delicious, soul-soothing dish. You can buy crispy chilli oil and garlic flakes from any Asian grocer, or you can simply shallow-fry sliced garlic to make the flakes. Just be aware the garlic will carry on cooking a little after being removed to drain; the flavour of burnt garlic is one of my least favourite things.

Karen Martini's chilled silken tofu

chilled silken tofu

shiso leaves, (or Thai basil) finely shredded

sushi

Turn out and drain the tofu, then dice or slice and arrange in a serving bowl.

Combine the ginger and crispy chilli sauce ingredients in a small bowl.

Scatter the spring onion and shiso over the tofu, then spoon over the sauce and serve immediately with warm sushi rice.

Using store bought barbecue chicken saves you time and works really well in this fresh tasting Asian-style noodle salad.

Shredded takeaway chicken with rice noodles

rice noodles

barbecued chicken, meat shredded

milliliters (5 tablespoons) seasoned rice vinegar

milliliters (1/4 cup) fish sauce

120 milliliters (6 tablespoons) light olive oil

garlic clove, crushed

ginger

orange, zested, juiced

lime, zested, juiced

red chilli,

lemon grass,

red onion, thinly sliced

Thai basil leaves

mint leaves

peanuts,

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Steamed pork buns

500.00 ml plain flour

10.00 gm baking powder

53.75 gm caster sugar

125.00 gm warm water

42.00 gm reduced-salt soy sauce

48.80 gm oyster sauce

40.00 ml Shao hsing rice wine

5.00 gm cornflour

tsp sesame oil

Chinese barbecue pork (char-siu pork), finely chopped

Step 1

Sift flour and baking powder into a bowl. Add salt and 2 tablespoons of sugar . Gradually add combined water and oil. Stir to form a soft dough. Turn onto a lightly floured surface. Knead until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour.

Step 2

Place soy and oyster sauces, rice wine, remaining sugar and cornflour into a jug. Whisk to combine.

Step 3

Heat a wok or non-stick frying pan over medium-high heat. Add sesame oil, pork and soy mixture. Cook, stirring constantly, for 2 minutes, or until mixture comes to the boil. Set aside to cool.

Step 4

Divide dough into 10 portions. Cover with a tea towel to prevent dough from drying out. Working with 1 portion at a time, roll dough into a 12cm round. Place a spoonful of pork mixture into centre of each round. Draw edges up to form buns. Pinch tops together.

Step 5

Pour water into a wok or deep frying pan until it is one-third full. Bring to the boil over high heat. Line a bamboo steamer with baking paper and place over wok (make sure it doesn't touch water). Place 5 buns into steamer. Cover with steamer lid. Cook for 15 minutes, or until a skewer inserted into centre comes out clean. Keep warm. Repeat with remaining buns. Serve.

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These prawns are delicious with steamed rice or over thin egg noodles. You could swap the prawns for sea scallops or diced white-fleshed fish – either way, consider tossing through some sliced seasonal asparagus. For a vegan version of this dish, cut an eggplant into 2cm cubes and fry with the other vegetables, substituting the fish sauce with soy or tamari. Enjoy.

Top 14 banquet recipes from across the web

The most viewed banquet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Veggie Chinese pancakes

Soy and sesame pork balls

Thai-style fried rice

Cheat's chicken tikka

Bill Granger's chicken curry

This green chicken masala is Karen ...

Fakeaway favourite: Adam Liaw’s hom...

RecipeTin Eats’ golden coconut pump...

Pop them like they’re hot: RecipeTi...

Karen Martini's chilled silken tofu

Shredded takeaway chicken with rice...

Steamed pork buns

Neil Perry's spicy tamarind prawn s...

Adam Liaw shares the secret to perf...

Top 14 banquet recipes from across the web

The most viewed banquet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Veggie Chinese pancakes

Soy and sesame pork balls

Thai-style fried rice

Cheat's chicken tikka

Bill Granger's chicken curry

This green chicken masala is Karen ...

Fakeaway favourite: Adam Liaw’s hom...

RecipeTin Eats’ golden coconut pump...

Pop them like they’re hot: RecipeTi...

Karen Martini's chilled silken tofu

Shredded takeaway chicken with rice...

Steamed pork buns

Neil Perry's spicy tamarind prawn s...

Adam Liaw shares the secret to perf...

The most viewed banquet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine