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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.

 

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