As the nights get darker many of us will look forward to Friday night takeaway suppers on the sofa. However, these can often be high in salt. To help LoSalt® – the UK’s leading reduced sodium salt, has shared four healthier recipes for takeaway classics, so you can enjoy a Friday night ‘fakeaway’ without the guilt.
Choose from a quick and simple Thai Red Chicken Curry or for a vegetarian option the Vegetable Pad Thai is the perfect choice. If it’s sides you’re after LoSalt® has you covered with an easy Seeded Naan Bread recipe and even an Onion Bhaji & Chicken Goujon Platter with Raita that is ideal for sharing with friends.
As the temperatures drop and the nights draw in, many of us will look forward to Friday night takeaway suppers on the sofa. However, these can often be high in salt. To help LoSalt® – the UK’s leading reduced sodium salt, has shared four healthier recipes for takeaway classics, so you can enjoy a Friday night ‘fakeaway’ without the guilt.
Choose from a quick and simple Thai Red Chicken Curry or for a vegetarian option the Vegetable Pad Thai is the perfect choice. If it’s sides you’re after LoSalt® has you covered with an easy Seeded Naan Bread recipe and even an Onion Bhaji & Chicken Goujon Platter with Raita that is ideal for sharing with friends.
LoSalt has 66% less sodium than regular table, sea or rock salt, and can be used exactly the same way as normal salt, whether cooking, baking or seasoning with it.
THAI RED CHICKEN CURRY
Prep: 15 minutes
Cook: 20 minutes
Serves: 4
Ingredients:
- 1 tbsp oil
- 500g chicken thigh fillets, cut into small chunks
- 1 onion, chopped
- 1 tbsp Thai red curry paste
- 400ml can reduced fat coconut milk
- 1 tsp Thai fish sauce
- 100g frozen peas
- 235g pak choi, thickly sliced
- Juice 1 lime
- ¼ tsp LoSalt
- 2 tbsp roughly chopped coriander
For the rice:
- 250g jasmine rice
- ½ tsp LoSalt
Method:
- Heat the oil in a large frying pan and fry the chicken and onion for 5 minutes. Add the curry paste and cook for 1 minute. Add the coconut milk, 100ml water and fish sauce to the pan, simmer for 8-10 minutes.
- Meanwhile, cook the rice in boiling water with the LoSalt for 10-12 minutes until tender, drain.
- Stir in the peas and the white parts of the pak choi and cook for 2-3 minutes, adding the green parts of the pak choi for the last minute until wilted.
- Off the heat, stir in the lime juice, LoSalt and most of the coriander. Serve with the rice and sprinkle with the remaining coriander.
Cooks Tip:
Try swapping the pak choi for spinach.
VEGETABLE PAD THAI
Prep: 5 minutes
Cook: 12 minutes
Serves: 4
Ingredients:
- 200g folded rice noodles
- 1 tbsp toasted sesame oil
- 300g pack vegetable stir fry
- 2 cloves garlic, crushed
- 150g beansprouts
- ½ tsp LoSalt
- 2 tsp tamarind paste
- 1 tsp reduced salt light soy sauce
- 2 medium eggs, beaten
- Juice 1 lime
Method:
- Cook the noodles according to pack instructions, drain.
- Meanwhile, heat the oil in a wok or large frying pan and add the vegetable stir fry and garlic, fry for 3 minutes then add the beansprouts and fry for a further 1 minute.
- Stir in the LoSalt, tamarind and soy and push a little of the mixture to the centre of the pan, add the egg into the space and cook until lightly scrambled then stir all together with the noodles, heat for 1-2 minutes to warm through.
- Squeeze over the lime to serve.
Cooks Tip:
Great sprinkled with roasted peanuts and fresh coriander leaves with extra lime to serve.
SEEDED NAAN BREAD
Prep: 15 minutes plus proving
Cook: 12 – 18 minutes
Serves: 6
Ingredients:
- 7g sachet dried yeast
- 1 tsp caster sugar
- 250g strong white bread flour
- 3/4 tsp LoSalt
- 2 tsp poppy seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 25g butter, melted
- 3 tbsp fat free natural yogurt
Method:
- Place the yeast, sugar and 125ml hand hot water in a small bowl, stir and leave for 5 minutes until frothy.
- Mix together the flour, LoSalt and seeds in a large bowl or the bowl of a stand mixer fitted with a dough hook. Make a well in the middle and add 1 tbsp butter, the yogurt and the yeast mixture. Mix together to give a sticky dough. Knead for about 8 minutes until smooth. Place in a large greased bowl, cover with clingfilm and leave to prove in a warm place for about 1 hour or until doubled in size.
- Knock back the dough and divide into 6 even pieces. On a floured surface, roll each one into a thin oval shape approx. 16cm long.
- Heat a large non-stick frying pan and dry fry 2 at a time for 2-3 minutes until golden and bubbles start to form, turn over and cook for a further 2-3 minutes. Brush each side with the remaining butter. Repeat to make 6 naans.
Cooks Tip:
Brush with chilli oil instead of butter to give extra flavour.
ONION BHAJI AND CHICKEN GOUJON PLATTER WITH RAITA
Prep: 15 minutes plus marinating
Cook: 15 minutes
Serves: 4
Ingredients:
Onion Bhajis
- 100g gram flour
- ½ tsp baking powder
- ¼ tsp chilli powder
- ½ tsp turmeric
- 2 tsp medium curry powder
- 1 tsp LoSalt
- 2 onions, thinly sliced
- Oil for deep frying
Chicken Goujons
- 100g fat free natural yogurt
- 1 tsp medium curry powder
- 400g chicken mini fillets
Riata
- 200g fat free natural yogurt
- 200g cucumber, deseeded and finely diced
Method:
- Mix the gram flour with the baking powder, spices and LoSalt, whisk in 100ml cold water then stir in the onions and set aside.
- For the goujons mix the yogurt with the curry powder and stir in the chicken. Allow to marinate for 15-20 minutes.
- Mix the riata ingredients together with a little black pepper and chill until required.
- Heat the oil in a large saucepan or deep fryer and gently drop 4 spoonful’s of the onion bhaji mixture in, fry for 2-3 minutes, turning once until golden and crispy, drain on kitchen paper, repeat to make 12 bhajis.
- Meanwhile, place the chicken on a foil lined grill pan and place under a preheated grill for 15 minutes, turning once until cooked throughout.
- Serve the bhajis and goujons with the riata.
Cooks Tip:
Great as a starter to share or as part of a buffet. Garnish with fresh coriander and lime wedges.
