Gemma Hosts Big Night In
Want to make Tasty Nosh For Less Dosh?
We’ve challenged our pal Gemma to recreate her friends' favourite takeaways on o budget for their next get-together.
Gemma's created a winning spread, all using Colman's delicious Big Night In Recipe Mixes. Easy, scrumptious, and affordable... roll on 'fakeaway' night!
Prep time:
20 min
Cook time:
40 min
Ingredients (Serves 12)
Salt and Pepper Chicken
- 1 sachet Colman's Salt and Pepper Chicken
- 400 grams diced chicken breast
- 150 grams onion diced
- 150 grams mixed peppers diced
- 20 grams spring onion diced
- 20 millilitre vegetable oil
- 500 gram cooked rice
Doner Kebab
- 40 grams 10% fat lamb mince
- 4 pittas
- shredded lettuce
- 1 sliced red onion
- cucumber sliced
Mexican Burrito
- 220 grams mixed peppers
- 130 grams onion
- 150 grams carrots
- 250 grams cooked rice
- 170 grams flour tortillas
- 120 grams lettuce
Method
Salt and Pepper Chicken
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Mix the Colman's Salt and Pepper Chicken seasoning with the water in a bowl and add the chicken, onions and peppers then coat well.
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Pour out onto a lined baking tray, drizzle with the oil and bake at 200 degrees Celsius for 15 minutes.
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Remove from oven, serve with rice and sprinkle over the spring onions.
Doner Kebab
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Mix the Colman's seasoning with the lamb mince and knead together.
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Form into loaf shape, wrap in tin foil and place on a baking tray. Cook for 40 mins in a preheated oven at 200 degrees Celsius.
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Leave to cool for 5-10 minutes then thinly slice the lamb. Serve in a pitta with salad.
Mexican Burrito
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Slice all the vegetables into thin strips.
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Heat the oil in a large frying pan, add the vegetables and cook for 2-3 minutes. Sprinkle in the Colman's seasoning and cook for a further 2-3 minutes.
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Re-heat the rice, warm the tortillas and shred the lettuce.
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Spoon the vegetables into the middle of the tortilla wraps, top with rice and lettuce then fold over. Enjoy!
