Sunday Express Skeleton Sunday November...
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Cheap tasty meals - ideas please
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Seeing Alba's previous thread on tinned potaoes gave me the idea to ask ABers for cheap recipes for delicious meals ...... lets see who can contribute the cheapest and tastiest ............ :) Give prices and where best to get the products from, bargains etc :)
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Spaghetti and Cheese (I call it Spachee). Delicious. Add Asda smart price spaghetti (under 50p), Asda smart price grated cheddar, which is lazier AND cheaper than block cheese £2.13 - but will last a few meals! season well with salt pepper and mixed herbs. If feeling extravagant throw in a tin of smart price tuna (49 pence) or a few sausages, chopped 'party-size' for cheapness, of course.
This a copy of some recipes I did for the newsletter for the charity I work for. It was meant to give our clients ideas for basics they could make themselves. Nothing fancy,as those on very limited budgets often also have few skills,and it helps t start them with some foods/ingredients they know.
It's a bit long....;-)
Mince for Winter...
A basic mince recipe that can be turned into-
Spag Bol
Meatloaf
Meatballs
Meatza (bet you're wondering what that is...Winking smile )
and also Cottage pie,Mince and onions,or used to stuff peppers.
Basic mince recipe-
500gm beef mince-or half beef/half pork
1 small finely chopped onion
1 large clove garlic-minced finely
heaping tablespoon mixed herbs-including some oregano and basil
several tablespoons of tomato puree
Salt and pepper to taste
also-
chilli flakes if you like things hot
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For the Spaghetti Bolognese
The basic mince recipe, plus-
A few slices streaky bacon-chopped
1 carrot
1 stick celery
1 small onion
tomato puree
150ml veg stock
wine-if wanted
milk-about 1 cup
Heat some veg/olive oil in a deep,heavy bottomed pot...add the bacon and the finely chopped veg-including garlic-stir around and cook gently so the veg will soften...but not brown.
Add the mince,and continue stirring...breaking up the meat with a wooden spoon so that no clumps form.
Add the mixed herbs,tomato puree,veg stock..and a splash of wine if wanted. Turn down to simmer-this is going to sit on the stove for 2 hours...so it can't be rushed.
Now for the milk...add this a few tablespoons at a time during the cooking. Stir well. This seems to 'tenderise' the meat.
Cook in this way - gently simmering,and adding the milk bit by bit-for about 2 hours.
When almost done-cook the spaghetti. If using all the sauce,you can stir the cooked pasta into the pot with the sauce,and gently combine. Serve topped with grated Parmesan-or any other cheese.
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Meatloaf
The basic mince plus-
1 egg
a cup of coarse breadcrumbs or porridge oats....a healthier option,and they also seem to keep the meat moister
Mix all the ingredients well...use clean hands for this.
The meat can then be patted into a well greased 1 lb loaf tin, and placed into a medium oven for approximately 1 hour and 15 minutes
or try this-
Shape the meat into a loaf or sausage,then place in the middle of a large sheet of foil that has been greased a bit. Bring the ends of the foil together loosely over the top of the meatloaf. Place onto a roasting tine,and into a moderately hot oven-gas mark 4 or 5. Mix up a stock cube with boiling water. When the meat has cooked for 15 minutes,take it from the oven,open the foil and pour 1/4 of the hot stock over the meat...do this 2-3 more times during the cooking. The meatloaf will be done in 1hour 15 min.
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Meatballs
The basic mince + the same additions as the meatloaf
+1/2 cup grated Parmesan
1 finely minced clove garlic
1-2 tins chopped tomatoes
250ml stock-meat or veggie is fine
1tsp mixed herbs such as basil and Oregano
Mix together the basic mince plus the Parmesan.
Shape into balls...this should make one dozen small or 6 large meatballs.
Heat 2-3 tablespoons of oil in a heavy pan. Add the meatballs,and cook gently until they are brown on all sides. Add the tinned tomatoes,minced garlic,stock and herbs to the pan. Bring to the boil,then turn down very low,and let simmer. An hour is fine.
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MEATZA!!!
This is a Pizza with a meat 'crust'...and any toppings you like.
The basic mince...this is where the addition of pork mince or sausages is ideal.
+ 1 egg+1tsp fennel seeds+a good shake of chilli flakes if you like them,
+ 1 tbsp co
It's a bit long....;-)
Mince for Winter...
A basic mince recipe that can be turned into-
Spag Bol
Meatloaf
Meatballs
Meatza (bet you're wondering what that is...Winking smile )
and also Cottage pie,Mince and onions,or used to stuff peppers.
Basic mince recipe-
500gm beef mince-or half beef/half pork
1 small finely chopped onion
1 large clove garlic-minced finely
heaping tablespoon mixed herbs-including some oregano and basil
several tablespoons of tomato puree
Salt and pepper to taste
also-
chilli flakes if you like things hot
.............................................
............................................
For the Spaghetti Bolognese
The basic mince recipe, plus-
A few slices streaky bacon-chopped
1 carrot
1 stick celery
1 small onion
tomato puree
150ml veg stock
wine-if wanted
milk-about 1 cup
Heat some veg/olive oil in a deep,heavy bottomed pot...add the bacon and the finely chopped veg-including garlic-stir around and cook gently so the veg will soften...but not brown.
Add the mince,and continue stirring...breaking up the meat with a wooden spoon so that no clumps form.
Add the mixed herbs,tomato puree,veg stock..and a splash of wine if wanted. Turn down to simmer-this is going to sit on the stove for 2 hours...so it can't be rushed.
Now for the milk...add this a few tablespoons at a time during the cooking. Stir well. This seems to 'tenderise' the meat.
Cook in this way - gently simmering,and adding the milk bit by bit-for about 2 hours.
When almost done-cook the spaghetti. If using all the sauce,you can stir the cooked pasta into the pot with the sauce,and gently combine. Serve topped with grated Parmesan-or any other cheese.
.............................................
.............................................
......
Meatloaf
The basic mince plus-
1 egg
a cup of coarse breadcrumbs or porridge oats....a healthier option,and they also seem to keep the meat moister
Mix all the ingredients well...use clean hands for this.
The meat can then be patted into a well greased 1 lb loaf tin, and placed into a medium oven for approximately 1 hour and 15 minutes
or try this-
Shape the meat into a loaf or sausage,then place in the middle of a large sheet of foil that has been greased a bit. Bring the ends of the foil together loosely over the top of the meatloaf. Place onto a roasting tine,and into a moderately hot oven-gas mark 4 or 5. Mix up a stock cube with boiling water. When the meat has cooked for 15 minutes,take it from the oven,open the foil and pour 1/4 of the hot stock over the meat...do this 2-3 more times during the cooking. The meatloaf will be done in 1hour 15 min.
.............................................
.............................................
..........
Meatballs
The basic mince + the same additions as the meatloaf
+1/2 cup grated Parmesan
1 finely minced clove garlic
1-2 tins chopped tomatoes
250ml stock-meat or veggie is fine
1tsp mixed herbs such as basil and Oregano
Mix together the basic mince plus the Parmesan.
Shape into balls...this should make one dozen small or 6 large meatballs.
Heat 2-3 tablespoons of oil in a heavy pan. Add the meatballs,and cook gently until they are brown on all sides. Add the tinned tomatoes,minced garlic,stock and herbs to the pan. Bring to the boil,then turn down very low,and let simmer. An hour is fine.
.............................................
.............................................
..............
MEATZA!!!
This is a Pizza with a meat 'crust'...and any toppings you like.
The basic mince...this is where the addition of pork mince or sausages is ideal.
+ 1 egg+1tsp fennel seeds+a good shake of chilli flakes if you like them,
+ 1 tbsp co
Cheap and hearty, especially if you live out of town. I know beetroot is one of those veg that you either love or hate. I love it - and one of my favs, Horseradish roasted salmon with beetroot & vodka crème fraîche......but that ain't cheap. I have other cheap recipes for beetroot, if you want a couple, say for Beetroot hash and beetroot penne.
1 lb firm raw beetroot, peeled and grated
1 medium potato, peeled and grated
2 carrots, peeled and grated
1 small onion
1.2 L vegetable stock
Salt and Pepper
A few drops of Tabasco sauce
Put all of the vegetables into a large pan and add the stock and seasoning. Bring to the boil. Simmer gently for 20 minutes until the beetroot and carrots have softened. Add a few drops of Tabasco, taste and adjust the seasoning as required.
Can add some cream in but that pushes the cost up.
1 lb firm raw beetroot, peeled and grated
1 medium potato, peeled and grated
2 carrots, peeled and grated
1 small onion
1.2 L vegetable stock
Salt and Pepper
A few drops of Tabasco sauce
Put all of the vegetables into a large pan and add the stock and seasoning. Bring to the boil. Simmer gently for 20 minutes until the beetroot and carrots have softened. Add a few drops of Tabasco, taste and adjust the seasoning as required.
Can add some cream in but that pushes the cost up.
oops....some is missing....
MEATZA!!!
This is a Pizza with a meat 'crust'...and any toppings you like.
The basic mince...this is where the addition of pork mince or sausages is ideal.
+ 1 egg+1tsp fennel seeds+a good shake of chilli flakes if you like them,
+ 1 tbsp corn flour...this seems to stop the mince from getting tough
+for the topping- tomato puree,a very big onion-sliced,a large tomato-sliced,grated cheddar+any other cheese you like. I use cheddar,Parmesan,Boursin or flavoured Philly,Ricotta,Mozzarella.......any cheese-but lots of it. Bits of meat -bacon or sausage,ham,chicken can also be added.
Mix together the basic mince,egg,fennel seeds,chilli and corn flour. Pat the mixture into a baking tin-and shape into a round or square. Don't make it too thick.It will shrink by about 25% when cooked.Place into a hot oven for about 15 minutes...remove,and let cool a bit.
Meanwhile-heat some oil in a frying pan and gently fry the onions-let them get really soft.
When the meat base has cooled a bit,drain off any excess oil.
Spread the base with several tablespoons of tomato puree, then the onions,followed by the sliced tomatoes and meat. Sprinkle over some more dried herbs,pepper or other seasoning if you want. Finally-spread the cheeses over the top.
Place under the grill until the top is golden and bubbling nicely.
All these recipes are enough for 2...but can easily be doubled. That's what I always do-then I have enough for several meals. Everything freezes well-just remember to freeze immediately.
MEATZA!!!
This is a Pizza with a meat 'crust'...and any toppings you like.
The basic mince...this is where the addition of pork mince or sausages is ideal.
+ 1 egg+1tsp fennel seeds+a good shake of chilli flakes if you like them,
+ 1 tbsp corn flour...this seems to stop the mince from getting tough
+for the topping- tomato puree,a very big onion-sliced,a large tomato-sliced,grated cheddar+any other cheese you like. I use cheddar,Parmesan,Boursin or flavoured Philly,Ricotta,Mozzarella.......any cheese-but lots of it. Bits of meat -bacon or sausage,ham,chicken can also be added.
Mix together the basic mince,egg,fennel seeds,chilli and corn flour. Pat the mixture into a baking tin-and shape into a round or square. Don't make it too thick.It will shrink by about 25% when cooked.Place into a hot oven for about 15 minutes...remove,and let cool a bit.
Meanwhile-heat some oil in a frying pan and gently fry the onions-let them get really soft.
When the meat base has cooled a bit,drain off any excess oil.
Spread the base with several tablespoons of tomato puree, then the onions,followed by the sliced tomatoes and meat. Sprinkle over some more dried herbs,pepper or other seasoning if you want. Finally-spread the cheeses over the top.
Place under the grill until the top is golden and bubbling nicely.
All these recipes are enough for 2...but can easily be doubled. That's what I always do-then I have enough for several meals. Everything freezes well-just remember to freeze immediately.
We like "leftover omelettes" 2 beaten eggs add a bit of milk, salt and pepper, melt a knob of butter in frying pan, add egg mixture and cook for a couple of minutes over medium heat. Add anything (within reason!) you have left over, diced ham, cheese, cold veg, tinned sweetcorn, tomatoes - chuck it all in and when the top of the omelette looks cooked, flip over one side to make a half moon shape using a fish slice - there you are, yummy "leftover omelette" Serve with salad or green veg. Costs next to nothing!
Pasta, your meatballs have reminded me.
12 meatballs (from you know where) 1.59 half them and roll into smaller meatballs.
Finely slice an onion
A tin of chopped Tomatoes (31p)
Rice.
Dry fry gently the meatballs, add the finely sliced onions,
cook until the meatballs are gently browned and onion soft,
add the tinned tomatoes, add a spoonful of sugar.
When gently bubbling serve on boiled rice.
12 meatballs (from you know where) 1.59 half them and roll into smaller meatballs.
Finely slice an onion
A tin of chopped Tomatoes (31p)
Rice.
Dry fry gently the meatballs, add the finely sliced onions,
cook until the meatballs are gently browned and onion soft,
add the tinned tomatoes, add a spoonful of sugar.
When gently bubbling serve on boiled rice.
try a bean bake. It's as simple as the name suggests....fry mince and onions, add a tin of cheapie beans, whop up some smartprice instant mash (20p) and layer over the top of the mince. Pop in oven until golden brown (add some of the luxurious ready grated cheddar if left over from last nights spaghetti and cheese), add sprinkle of salt, pepper and again, mixed herbs, as this looks like thought has gone into the meal. Lubbly Jubbly. Serve with garlic bread (same brand, 34p) if you feel like pushing the boat out
Toad-in-the-Hole with Red Onions and Thyme Batter.
1 red onion , cut into wedges, layers separated
8 thick low-fat pork sausages
1 tsp olive oil
100g plain flour
1 medium egg
300ml skimmed milk
2 tsp wholegrain mustard
Chilli flakes or Chipotle pepper (optional)
1 tsp fresh thyme leaves
steamed carrots and cabbage, to serve
Preheat the oven to 200C/Gas 6/fan oven 180C.
Tip the onions into a small shallow non-stick tin (about 23x30cm/ 9x12in). Arrange the sausages on top of the onions, then add the oil (optional chilli or chipotle) and roast for 20 minutes.
While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.
Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden.
Serve with steamed carrots and cabbage.
Good and wholesome and relatively cheap.
1 red onion , cut into wedges, layers separated
8 thick low-fat pork sausages
1 tsp olive oil
100g plain flour
1 medium egg
300ml skimmed milk
2 tsp wholegrain mustard
Chilli flakes or Chipotle pepper (optional)
1 tsp fresh thyme leaves
steamed carrots and cabbage, to serve
Preheat the oven to 200C/Gas 6/fan oven 180C.
Tip the onions into a small shallow non-stick tin (about 23x30cm/ 9x12in). Arrange the sausages on top of the onions, then add the oil (optional chilli or chipotle) and roast for 20 minutes.
While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.
Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden.
Serve with steamed carrots and cabbage.
Good and wholesome and relatively cheap.
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