 
    
BUDGET COOKING
What could be more
satisfying than to cook a fantastic meal feed all the family knowing
it cost you only a few quid. Here we look at budget cooking at its
best, you don't have to pay the earth for ingredients to have a good
meal.
|
SAVOURY SANDWICH
PUDDING (Serves
2/3)
Provided by Bellasbus |
|
INGREDIENTS
25g (1oz)butter or marg
˝ tsp made English mustard
6 slices of brown bread with crusts removed
Salt to taste
100g (4oz) Cheddar cheese grated
Freshly ground black pepper
3 tomatoes sliced
Pinch of cayenne pepper
2 eggs
300ml (1/2 pt.) milk
|
METHOD
Lightly oil a 90ml (1 ˝ pts.)
pie dish. Butter the bread and make 3 sandwiches using
75gms (3ozs.) of the cheese and tomatoes. Cut each one
into 4 triangles and arrange in the dish. Whisk together
the eggs, mustard, salt, pepper, cayenne pepper and milk
then gently pour over the sandwiches. Sprinkle the
remaining cheese on top and place near the top of the
oven for about 45mins (180C, 350F Gas mark 4) until
puffed and golden.
Accompanied by crisp green
salad and followed by fresh fruit this makes a simple
and satisfying meal. |
|
TUNA AND SWEET CORN QUICHE (Serves
3/4) Provided
by Bellasbus |
|
INGREDIENTS
175gms. (6ozs.)
Self-Raising flour
90gms. (3˝ozs.) Margarine
50gms. (2ozs.) grated cheese
3 eggs
1 or 2 tins of Tuna
(according to preference) Sweet corn (either a tin or frozen)
Black pepper.
|
METHOD
Sift flour and fork in the
margarine although I have also rubbed it in until the rough
breadcrumb stage is reached. Press the mixture into an
ovenproof dish – bottom and sides. Put the grated cheese on top and
press down gently. Mix tuna and sweet corn together –
quantity to suit your preference. Whisk eggs and black pepper
together add to the mixture.
Cook
in the centre of the oven 220C, 425F, Gas mark 7 for
25/30 mins.
This is ideal for
camping or a picnic. Nice on its own for a light lunch. Keeps
well in a fridge and when cold is tasty with salad.
|
|
Chicken
Curry (Serves
4) |
|
INGREDIENTS
25G flour
Salt and Pepper
4
chicken pieces
40g butter
1
tablespoon olive oil
2
onions chopped
1
large cooking apple, peeled and chopped
1
tablespoon curry powder
1/2 tablespoon
ground ginger
1/2 tablespoon
ground cinnamon
1
tablespoon chutney
150ml milk
150ml water
150ml natural yogurt
You may want to serve with rice. So add boiled rice,50g
salted peanuts chopped, two large tomatoes, sliced and
some chutney make a nice addition to the curry. |
METHOD
Season the flour with salt and
pepper and use to coat the chicken pieces. Heat the
butter and oil in a pan, add the chicken and fry until
crisp and golden on all sides. Remove chicken to a
plate. Add the onions and apple to the pan and fry
gently until just golden, add the curry powder, ginger,
cinnamon, chutney, milk, water and salt to taste. Bring
to the boil. Now add the chicken that you previously
cooked, cover and simmer for 45 minutes to 1 hour or
until chicken is tender. Stir in the yogurt and heat
through for a further 5 minutes. Serve with the rice,
nuts and tomato or your choice of accompaniments |
|
Fishy Balls
(Serves
4) |
|
INGREDIENTS
3 potatoes
225g haddock fillet cooked and flaked
1
egg beaten
4
tablespoons of milk
oil for deep frying
salt and pepper |
METHOD
Boil potatoes in salted water until
tender, mash well then add the fish and egg and mix
well. Beat in the milk, salt and pepper until light and
fluffy. Drop the mixture from a teaspoon into hot oil
and deep fry for 2 to 3 minutes or until golden brown.
Drain on paper towels and serve hot.
Very tasty
|
|
Pork and Apple Casserole
(Serves 3) |
|
INGREDIENTS
29g lard
4 slices belly pork
1 clove garlic crushed or chopped
4 juniper berries
2 medium onions, finely chopped
2 cooking apples peeled and chopped
black pepper and salt
150 ml apple juice
1kg potatoes sliced thick
15g butter |
METHOD
Melt lard in frying pan, add the
pork slices and fry until golden brown on both sides.
Arrange the meat in a shallow casserole dish. Add the
crushed or chopped garlic and juniper berries and
cover with a layer of chopped onions and apple. Season
to taste with black pepper and salt. Pour the
apple juice on and cover with overlapping potato slices.
Dot with butter and bake in the oven (160C 325F Gas Mark
3) For 1 1/2 hours. Uncover and cook for a further 30
minutes to brown the top.
A
longish cook time but worth the wait. |
|
Chinese,
Green Beans and Bacon (Serves 3) |
|
INGREDIENTS
500g
runner beans thinly sliced.
4 lean bacon rashers, remove rind and
chop, you may wish to add a pinch or two of salt
1 onion grated
1 garlic clove chopped
2 tablespoons dark soy sauce
40g butter
Salt
|
METHOD
Cook the beans in boiling salted
water for 20 minutes or until tender. Melt the butter in
the frying pan and add the bacon onion and garlic, fry
until lightly golden in colour. Drain the beans and add
to the frying pan with the soy sauce. Heat through
gently moving the contents around to ensure even
distribution of heat. That it serve when hot, a tasty
treat that won't break the bank.
|
|
BUTTERED ONIONS (Serves
4) |
|
INGREDIENTS
8 small onions
Salt
50g butter, melted
grated nutmeg |
METHOD
Cook the onions in boiling salted
water for 25 to 35 minutes or until tender. Drain and
transfer to a warm serving dish. Coat with the melted
butter and sprinkle lightly with nutmeg.
Not much to this but a nice little side dish.
|
|