Healthier than takeaway: Three punchy recipes for that Friday night feeling

Cancel the delivery. These home-cooked dishes are packed with fresh produce, cost less and taste twice as good.We all love a good takeaway – especially at the end of a long week, when cooking is the last thing on your mind. But making your favourite takeaway-style meals at home is fresher, cheaper and quicker than you might think.Enter the fakeaway. You still get those big, punchy flavours and that classic Friday night feeling, but with complete control over what goes onto your plate.These three recipes are fun, vibrant and packed with fresh ingredients that don’t skimp on taste. They’re perfect for those nights when you’re tempted to open a delivery app, but want a home-made meal that feels just as rewarding.All the flavours of a smash burger, including the secret sauce, only on a taco.Sarah PoundSpecial sauce smash burger tacosWhen that craving hits, this one-pan crowd-pleaser delivers all the punchy, juicy satisfaction of a proper Friday night burger. Serve it straight to the middle of the table and let everyone dig in.The best recipes from Australia's leading chefs straight to your inbox.Sign upINGREDIENTSSpecial sauce220g (1 cup) mayonnaise½ brown onion, very finely diced or grated2 tbsp burger pickles, finely chopped3 tbsp tomato sauce2 tbsp American mustard1 tsp paprikaTacos8 mini tortillas500g beef mincesea salt and cracked black pepper6 slices cheese1 cup burger pickles, drainedshredded iceberg or cos lettuceMETHODFor the sauce, place the mayonnaise, onion, pickles, tomato sauce, mustard and paprika in a small bowl and mix well to combine.Place about 60g (¼ cup) of beef mince onto each tortilla and use your hands or the back of a spoon to flatten it out to the edges. Add a little more mince if you prefer a thicker patty. Season well with salt and pepper.Heat a large non-stick frying pan over high heat. Working in batches, place 2 or 3 tacos into the pan, mince-side down. Cook for about 3-4 minutes, until the mince is browned and cooked through.Flip the tacos over and reduce the heat to low so the tortillas do not burn. Top the beef with cheese, cover the pan with a lid and cook for another 2-3 minutes, until the cheese has melted and the tortillas are crisp.Remove from the pan and top with shredded lettuce and burger pickles. Drizzle generously with the special sauce and serve immediately.Makes 8 tacosChicken satay bowls are a family-approved Friday night winner.Sarah PoundChicken satay bowls with coconut rice and cucumber salad Bringing a bit of flair to a weeknight, this is a massive hit in our house. My daughters are always thrilled when they hear it’s for dinner – which I count as a win.INGREDIENTSSatay sauce 135g (½ cup) crunchy or smooth peanut butter55g (¼ cup) brown sugar 2 tbsp soy sauce 2 tbsp apple cider vinegar 1 tsp curry powder 250ml (1 cup) coconut milkChicken600g chicken breast, diced 2 tbsp satay sauce, from above 1 tbsp extra virgin olive oilCoconut rice 200g (1 cup) jasmine rice, rinsed well 250ml (1 cup) coconut milk ½ tsp salt flakes 375ml (1½ cups) waterCucumber salad 10 baby cucumbers, chopped 3 spring onions, finely sliced ½ bunch coriander, roughly chopped juice of 1 lime 75g (½ cup) unsalted roasted peanuts, roughly choppedMETHODFor the satay sauce, combine the peanut butter, brown sugar, soy sauce, apple cider vinegar, curry powder and coconut milk in a bowl.Spoon 2 tablespoons of the sauce over the chicken and toss well to coat. Set the remaining sauce aside.For the coconut rice, place the rice, coconut milk, salt and water in a saucepan. Bring to a boil, then reduce the heat to low, cover and simmer for 12-15 minutes or until the rice is tender and the liquid has absorbed. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.Meanwhile, combine the cucumber, spring onion, coriander, lime juice and roasted peanuts in a bowl. Toss well and set aside.To stir-fry the chicken, heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden and cooked through.While the chicken cooks, pour the remaining satay sauce into a small saucepan and gently heat over low heat, stirring regularly, until smooth and warmed through. If it becomes too thick, add a splash of water until you reach your preferred consistency.Divide the coconut rice between bowls and top with the cooked chicken. Drizzle generously with the warm satay sauce, add the cucumber salad to the side and serve.Serves 4Serve chicken, broccolini and corn stir-fry on rice or piled into a lettuce cup.Sarah PoundChicken, broccolini and corn stir-fryThis delivers bold Chinese takeaway flavours, yet it’s light, vibrant and packed with goodness. It comes together fast enough for a busy weeknight – and my girls ask for it on repeat.Spoon it into crisp lettuce cups for a light sang choy bao-style meal, or serve it over steamed rice for a comforting, substantial stir-fry. It has the same rich, savoury hit, whichever way you roll.INGREDIENTS1 tbsp extra virgin olive oil2 garlic cloves, finely chopped3cm piece ginger, finely chopped500g chicken mince1 bunch broccolini, chopped into small pieces410g can baby corn, drained and chopped225g can water chestnuts, drained and chopped1 small red capsicum, finely diced1 cup bean shootsSauce1 tsp cornflour1 tbsp water3 tbsp tamari or light soy sauce3 tbsp oyster sauce1 tsp sesame oil1 tsp brown sugar or pure maple syrupTo servecooked white or brown riceiceberg lettuce cups, optionalspring onion, finely slicedcashews or peanuts, roughly choppedMETHODFor the sauce, combine the cornflour and water in a small bowl and stir until smooth. Add the tamari or soy sauce, oyster sauce, sesame oil and brown sugar or maple syrup and stir well. Set aside.Heat a large frying pan or wok over high heat. Add the olive oil, garlic and ginger and cook, stirring, for 1-2 minutes until fragrant.Add the chicken mince and cook for 2-3 minutes, breaking it up with a wooden spoon as you go, until mostly browned but still slightly pink in places.Toss in the broccolini, baby corn, water chestnuts and capsicum. Stir-fry for 2-3 minutes until the vegetables start to soften slightly and the chicken is fully cooked through.Pour in the prepared sauce and toss everything together over high heat for 1-2 minutes, until the sauce has thickened slightly and coated the chicken and vegetables.Turn off the heat, add the bean shoots and toss through.Spoon the chicken mixture over cooked white or brown rice for a substantial meal or serve in crisp iceberg lettuce cups. Finish both options with a sprinkle of chopped spring onion and cashews or peanuts.Serves 4From our partners