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WHETHER you're craving a Big Mac, a Sausage and Egg McMuffin or perhaps some Chicken McNuggets, the news that McDonald's has closed its doors to takeaways doesn't mean you have to go without.
In fact, with just a few easy steps, you can whip up your favourite fast food meals from home – from the burger giant's top meals, to Nando's, KFC and even Greggs.
Fast food chain McDonald's confirmed it's temporarily shut its doors following the third national lockdown in England – with the chain relying on its drive-thru services and home deliveries alone now.
While customers can still get takeaways from some other restaurants, lockdown restrictions have meant there's never been a better time to try out some 'fakeaway' recipes at home.
Last year, Corrie star Alan Halsall led the way when he made a 'McDaddy's' Happy Meal for his daughter Sienna – complete with chicken nuggets, fries, a Fruit Shoot drink and even a toy.
And now YOU can make fakeaways at home as well.
Here, we reveal how to create your own treats just like those at your favourite fast food restaurants. Dig in!
McDonald’s Big Mac
- 2 large dill pickles, thinly sliced
- ¼ head iceberg lettuce, finely shredded
- ½ white onion, finely chopped
- 400g beef mince
- 2 tbsp extra virgin olive oil
- 2 sesame seed burger buns
- 2 slices of cheddar cheese
- For the Big Mac sauce:
- 300g mayonnaise
- 2 tsp vinegar
- Pinch of white pepper
- 2 tsp mild mustard
- 1½ tsp garlic powder
- ½ tsp sweet smoked paprika
METHOD: Combine all the ingredients for the Big Mac sauce in a bowl.
Add salt to taste, then place in the fridge to chill until the main burger is ready.
Chop your dill pickles, lettuce and onion down until you are left with small chunks or slices. Season the mince with salt and pepper, then form into four equal-sized balls. Once these are finished, flatten them until you have four circular patties, each one measuring around 6in across.
Fry two patties at a time in olive oil for around two minutes on each side.
While frying, lightly toast the hamburger buns under the grill.
Assemble your burger, placing the cheese slices underneath the patties, and enjoy.
McDonald’s Chicken McNuggets
- 400g de-boned chicken thighs or chicken breasts
- 1 egg
For the coating:
- 2 tsp flour
- 1 tsp onion powder
- ¼ tsp garlic powder
- Salt and pepper
METHOD: Cut your chicken into small oblong shapes, then mix your coating ingredients in a bowl.
Use the mixture to dust your chicken pieces. Next, beat an egg and dip the chicken pieces in it before covering with another layer of the flour mix.
In a deep-fat fryer or heavy-bottomed pan filled with hot oil, fry the chicken until golden brown and well cooked through.
Leave the chicken nuggets to cool slightly before tucking in.
McDonald’s Sausage and Egg McMuffin
- 75g minced pork
- Dried sage
- Dried thyme
- Salt and pepper
- 1 egg
- 1 slice American cheese
- 1 English muffin
METHOD: Season a handful of minced pork with a pinch of each herb plus salt and pepper, to taste.
Form into a golf ball-sized lump and flatten with your hand.
Pop the sausage patty into a hot frying pan. Turn after a couple of minutes until brown on both sides.
Grease a cookie cutter and place in another pan. Crack an egg into it and pop a lid on so it cooks evenly.
To assemble the McMuffin, layer a slice of the American cheese on the bottom half of a toasted English muffin.
Pop the sausage patty on top and slide the egg on. Top it off with the lid of the bun.
- Four large potatoes
METHOD: Peel the potatoes and cut into long, skinny strips around 5mm thick. Soak in water for around 20 minutes.
Heat up a deep-fat fryer or oil in a heavy- bottomed pan. Add the chips and cook for around 12 minutes until light and crispy.
Remove from the oil and pat dry with kitchen paper. Season liberally with salt.
Greggs sausage roll
For the sausage:
- 700g minced pork
- 1 tbsp Worcestershire sauce
- 2 tsp dried mixed herbs
- 1 tsp chopped fresh sage
- 1 tsp chopped fresh thyme leaves
- Sea salt and freshly ground black pepper
- 100g breadcrumbs
For the casing:
- Ready-made puff pastry
- 1 free-range egg, lightly beaten
METHOD: Preheat the oven to 200C and combine the sausage ingredients, except the breadcrumbs, in a bowl. Then mix in the breadcrumbs.
Remove your puff pastry from the fridge and roll into a fairly shallow rectangle at least 24cm long.
Roll the meat into a long, thin sausage and place on the pastry. Roll the pastry around the sausage.
Brush on some egg wash to seal the edge of the pastry. Trim any excess before covering the roll in egg wash and scoring with a knife.
Place the rolls on the lined baking tray and bake for 20 minutes or until puffed and golden brown.
Nando’s butterflied chicken
- One butterflied whole chicken
For the marinade:
- 250g red bell pepper, chopped
- 100g onion, chopped
- 50g African red chilli, or use another variety
- 10-12 cloves of garlic
- 1 tbsp paprika or red chilli powder
- ½ tsp black pepper powder
- ½ cup white vinegar
- 2 tsp salt
- ¼ cup olive oil
- 1 tbsp dried oregano
- 1 tsp lemon zest
- 3 tbsp lemon juice
METHOD: Add all the marinade ingredients into a blender. Blitz to make a smooth sauce.
Transfer to a pan and cook for 15-20 mins on a low heat.
Remove from the pan and let it cool.
Place the chicken in the bowl of marinade. Coat in the marinade and leave for 24 hours in the fridge.
Place on a roasting tray, roast for 45 minutes and voila – your chicken peri peri is ready.
KFC 6-Piece Family Feast
- 2 eggs, beaten
For the bucket:
- 6 chicken drumsticks and thighs
For the spice mix:
- 2 cups white flour
- ⅓ tbsp salt
- ¼ tbsp basil
- Good pinch of oregano
- ½ tbsp celery salt
- ½ tbsp black pepper
- ½ tbsp mustard powder
- 2 tbsp paprika
- ½ tbsp garlic salt
- ½ tbsp ground ginger
- 1 tbsp white pepper
- Bag of oven chips
- 2 cans baked beans
- 6 corns on the cob
METHOD: To cook the chicken, many chefs will recommend soaking it overnight in either buttermilk or ordinary milk.
But if you have not got time for that, you can poach the drumsticks and thighs in milk for 20 minutes before frying.
While the chicken is poaching, add the spice mix ingredients into a large freezer bag.
After draining the chicken and allowing to cool for 15 minutes, pat dry and dunk in the freezer bag of flour and spice mix. Coat thoroughly, then dip in beaten egg and coat with the mix again.
As the chicken has already been cooked, you only need to deep-fat fry each piece for one minute to get it beautifully golden and crispy.
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