How you can recreate Big Mac recipe at home as McDonald’s shuts down – and there’s a recipe for KFC gravy too

As we lockdown at home in a bid to stop the spread of coronavirus, one major thing that has been sacrificed is our chance to pick up some fast food from our favourite haunts.

While it's for the greater good to stay at home indoors, MasterChef champion Simon Wood has come to the rescue with a way we can replicate our own Big Mac sauce and the famous KFC chicken gravy.

After McDonald's recently put the special sauce on sale fans have been clamouring to get their own versions and now with a little bit of mixing magic here's your chance.

The 2015 winner revealed the ingredients for the homemade version of the Big Mac special sauce a version which is packed full of essential cupboard ingredients and can easily be whipped up at home with minimal effort for maximum impact – the perfect alternative for those missing a Big Mac treat.

The straightforward recipe includes several ingredients that you will likely have in already, all you need to add is burger patties, buns and shredded lettuce.

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Add the following ingredients to a bowl and mix well:

  • 200g Ketchup
  • 400g Mayonnaise
  • 30g Dijon Mustard
  • 1 Teaspoon Paprika (Optional if you have it)
  • ½ Teaspoon Onion Powder (Optional if you have it)
  • 1 Shallot Finely Diced
  • 1 Gherkin Finely Diced
  • Black Pepper
  • Sea Salt


News that restaurants including McDonald's and KFC were temporarily closing from 23 March to halt the spread of COVID-19 hit many fast food fans hard.

Even though it's only a temporary measure to keep everyone safe there's still a way to relive the taste of the famous chicken shop gravy.

The TV chef shared the secret ingredients to his own version of the sauce which is usually served with buckets of chicken and coleslaw on the side.

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Simon’s version, Simon’s Fried Chicken Gravy, is simple to make, using essential cupboard ingredients and is gluten free.

Ingredients

  • 70ml Veg Oil
  • 700ml Chicken Stock
  • 300ml Beef Stock
  • 1 Teaspoon Cajun Spice
  • 1 Teaspoon Sea Salt
  • ½ Teaspoon Cracked Black Pepper
  • 120g Cornflour
  • 150g Double Cream
  • 1 Bay Leaf
  • 4 Sprigs of Thyme
  • 4 Sprigs of Oregano
  • ½ Red Onion
  • 1 Chicken Stock Pot

Simon advises if you don't have exactly everything on your list substitute or leave out if it's not a main ingredient.

Then take a large saucepan and add in your vegetable oil, heat on a high flame before adding your onion, then your herbs, then finally your dry ingredients. Mix well and cook out the cornflour.

Add in your stock and bring to the boil for 20 minutes, skimming occasionally with a ladle. Next add in your double cream and simmer for another 10 minutes. This will darken the colour. Strain through a sieve and serve with chips, fried chicken and coleslaw.

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