Fakeaways Mystery Box with Sasha Leigh Small
A homemade feast with takeaway energy.
Ingredients:
- 2 tbsp vegetable oil
- 500 g minute steak or beef strips
- 1 onion, thinly sliced
- 1 green pepper, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp grated fresh ginger
- 1½ tbsp masala spice
- ½ tsp ground cumin
- ½ tsp turmeric
- 1 tbsp tomato paste
- 2 tbsp chutney or tomato sauce
- Salt and freshly ground black pepper
- 2 tbsp chopped fresh coriander
- 8 slices white or brown bread
- Butter, for spreading
- 1 cup grated cheddar cheese (optional)
How To Make Masala Steak Toasted Sandwich
1. Heat 1 tablespoon of the oil in a large frying pan over high heat. Season the steak and cook it quickly in batches until browned. Remove and set aside.
2. Reduce the heat to medium. Add the remaining oil, onion and green pepper and cook until softened.
3. Add the garlic, ginger, masala, cumin and turmeric. Cook for 30 seconds, then stir in the tomato paste and chutney.
4. Return the steak to the pan and toss until coated and cooked through. Stir through the coriander and allow the filling to cool slightly.
5. Butter one side of each slice of bread. Divide the steak filling and cheese, if using, between four slices, then top with the remaining bread, buttered sides facing out.
6. Toast in a sandwich press or frying pan until deeply golden and crisp on both sides. Slice and serve hot.
Ingredients:
- 600 g beef mince with at least 20% fat
- Salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 8 slices cheddar or burger cheese
- 4 soft burger buns
- 2 tbsp butter, softened
- ½ onion, very thinly sliced
- Sliced pickles, to serve
- Shredded lettuce, to serve (optional)
Burger Sauce:
- ½ cup mayonnaise
- 2 tbsp tomato sauce
- 1 tbsp yellow mustard
- 1 tbsp finely chopped pickles
How To Make Smash Burger
1. Mix the burger sauce ingredients and set aside. Divide the mince into eight loose 75 g balls. Do not compact the meat.
2. Split the buns and spread the cut sides with butter. Toast in a hot pan until golden, then set aside.
3. Heat a cast-iron pan or flat-top until smoking hot. Lightly oil the surface and add two or three beef balls at a time, leaving space between them.
4. Cover each ball with a square of baking paper and press down firmly with a sturdy spatula until very thin. Season and cook without moving for 1–2 minutes, until a dark crust forms.
5. Scrape the patties from the pan, flip and top each with cheese. Cook for another minute, then stack two patties for each burger.
6. Spread sauce over the buns and layer with lettuce, the double patties, onion and pickles. Close the burgers and serve immediately.
Ingredients:
- 8 bone-in chicken pieces
- 500 ml buttermilk or maas
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
Coating:
- 2 cups cake flour
- ½ cup cornflour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried mixed herbs
- 1½ tsp salt
- 1 tsp freshly ground black pepper
- Vegetable oil, for deep-frying
How To Make Crispy Fried Chicken
1. Place the chicken in a bowl with the buttermilk, salt, pepper, paprika, garlic powder, onion powder and cayenne. Cover and refrigerate for at least 2 hours, or overnight.
2. Combine all the coating ingredients in a large shallow dish. Drizzle in 2 tablespoons of the buttermilk marinade and rub it into the flour to create small craggy pieces.
3. Remove each chicken piece from the marinade, allow the excess to drip off, then press it firmly into the coating. Rest the coated chicken on a rack for 10 minutes.
4. Heat the oil in a deep, heavy-based pot to 170°C. Fry the chicken in batches without overcrowding the pot, maintaining the oil between 160°C and 170°C.
5. Cook for approximately 12–15 minutes, depending on the size of the pieces, turning as needed, until golden and the thickest part reaches 75°C.
6. Drain on a wire rack, season lightly with salt and rest for 5 minutes before serving.