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Frugal Cooking
Category: Arts
Duration:
Publish Date: 2017-02-06 12:27:05
Description: When you have a family to feed on a budget it is time for frugality, but this doesn't mean you have to skimp on flavour. Some useful ingredients: Pulses are full of protein and goodness. Lentils, chick peas, beans of all kinds. Cans of kidney beans, or dried beans (which are much cheaper). Mushrooms are very meaty and give substance, flavour and stock too. Aubergines are very useful for adding flavour and texture and bulk. 
One of the most expensive ingredients is meat. Always make stock with the waste offcuts. Chicken and bacon Casserole 4 chicken thighs skinned, boned and cut into 1 inch chunks. 1 onion 1 crushed clove of garlic Fry the onion, garlic and bacon in a knob of butter. Add Chicken pieces Add 1/2 tsp thyme Add 1 litre of stock and 200 g broad beans and whatever other vegetables you want to add. Simmer gently Season with salt and pepper Salt and pepper to taste 100 g veg suet Bring together into a dough with cold water Roll into golf ball size Drop into the stew. Leave for 15 minutes to cook. Cheese and vegetable pie Ingredients 1/2 small cauliflower 1 carrot 8 mushrooms chopped 500 ml milk 250 g grated cheese Steam the veg for 7 - 8 minutes Fry the mushrooms, garlic and onion in butter Add the steamed vegetables Sprinkle 2 tbsp flour Add 500 ml cold milk Bring to the boil with salt and pepper and whatever herbs you prefer Stir in 250 g grated cheese Top with a pastry top Place into an oven proof dish at 190 C 375 F Gas 5 for 25 mins Savoury crumble 220 g Wholemeal flour 100 g butter 1tsp dry mustard Salt and black pepper 50 g strong grated cheese 30 g porridge oats 2 tbsp pumpkin seeds toasted 1 Tbsp freshly chopped parsley Place into an oven proof dish at 190 C 375 F Gas 5 for 25 mins Red Lentils and vegetable Curry 25 g butter 1 tbsp sunflower oil 1 large onion, chopped 1 courgette sliced into discs 5 - 6 cauliflower florets 50 g frozen green beans 1 medium potato peeled and diced 3 garlic cloves 2 tbsp mild curry powder 1 tsp turmeric 1 tsp ground cumin 4 tablespoons water 550 ml vegetable stock 150 g red lentils 1 handfuls spinach leaves Salt to taste Melt the butter and oil over a low heat and add all the vegetables except the spinach Stir in the garlic, curry powder and turmeric etc. Allow the veg to sweat for 15 minutes. Add the stock and stir in the lentils Bring to the boil and simmer for 25 minutes. Add the spinach and cook for 5 more minutes
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