4 Fantastic Fakeaways to Delve Into This Weekend

Butter Chicken, Ananda Restaurant, Dublin, Irish Food, Good Food Ireland

The weekend approaches, often a time when we feel like treating ourselves to a takeaway curry. But as we recover from Storm Ophelia and prepare for Storm Brian in the next couple of days, the last thing you’ll want to be doing is going out of the front door. Let the gale howl and the rain lash. We’ve got four fantastic ‘fakeaways’ from our chefs. Walk this way for your very own home cooked takeaway curry, waiting to fire up your inner central heating! 

CURRIED BUTTERNUT SQUASH, CHICKPEA AND TOMATO

We all love a takeaway curry now and again. But here’s one you can knock up at home. Dingle Cookery School’s Curried Butternut Sqaush, Chickpea and Tomato is a warming vegetarian bowlful even the meat eaters will love. 

MILDLY SPICED CURRY OF DUBLIN GROWN VEGETABLES 

Curried Butternut Squash, Dingle Cookery School, Irish Food, Good Food Ireland

Prepared by Tom O’Connell of O’Connell’s Restaurant, this gorgeous curry focuses on locally grown vegetables for a seasonal slant. Most of the veggies for this dish were grown by Brendan Guinan of In Season Farm. Find out just how it’s done here. 

 

THAI CHICKEN STIR FRY

South East Asian food has become a great takeaway favourite in recent years. You’ll be enjoying a fast Thai fakeaway in the comfort of your own kitchen with this superb and dead easy to follow Thai Chicken Stir Fry recipe from Donegal Rapeseed Oil. A spicy dish which marries all the tastes of Thailand in each delicious mouthful.  

Chicken Stir Fry, Donegal Rapeseed Oil, Irish Food, Good Food Ireland

OLD DELHI STYLE BUTTER CHICKEN

A classic dish from the menu of award winning Ananda Indian Restaurant in Dublin. Chicken legs are marinated in a tenderising mix of yogurt with spices before being cooked in a gorgeous sauce flavoured with cardomom, fenugreek, garlic, chilli and ginger. Mouthwatering or what?! Get the recipe here! 

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