50p a day til Christmas - healthily?! Weezl's next challenge...

hmkn

Jumble-Bee wrote: »

hello there,

i have been lurking on this new thread, thought i would come out of lurkerdom to offer recipes from an old 'farmhouse fare' cookbook i got at a jumble sale ("recipes from country housewives collected by the farmers weekly" )

I've got my grans copy of this and it is fab! How old is yours? Mine is from the late 40's, so there is lots of 'first take your powdered egg' and every salad seems to have alternate heaps of beetroot and potato salad around the edges (One then has a pile of cooked, sweetened gooseberries in the middle...)

It does have some really good recipes in though. We had the mint and egg pie for tea yesterday, which was delicious, and the banana flapjacky fingers cake is very nice :cool:

HMK

acetate_monkey

weezl74 wrote: »

I was thinking of buying a head of a pig. Having watched Giles coren and sue perkins eat one on supersizers go... Mr Weezl is up for it too!/quote]

Okay, maybe I was a bit hasty, carried away by Sue's wit. On reflection, Acetate monkey is NOT up for it!! _pale_ As I recall, the chef said the place stank, and both of them nearly yacked. I have grand plans, but although I seem adventurous I am a fussarse!:o

Sorry to worry you, but I didn't get the craddock invite text! Maybe it's Orange dropping stuff again, or maybe you didn't send it to me:eek: Who's next in the contacts on your mob? Who else have you invited to hang around your mrs craddock? :rotfl:

I know i'm supposed to be working, but it's just more interesting. back to it I suppose....:o

Penny-Pincher!!

weezl74 wrote: »

newlywed, hello it was me!:hello:

If it wouldn't make you hurl, the recipe would be much appreciated.:D

Penny-pincher :hello:, here are 3 of our recipes and their protein values per serving. They are all high protein, and not a hint of spinach!

Tomato dahl and rice

Food energy (kcal) 802.50
Protein (g) 26.491
Fat (Total lipids)(g) 11.866

Spicy chick peas

Food energy (kcal) 305.76
Protein (g) 9.65
Fat (Total lipids)(g) 17.02

4 bean salad

Food energy (kcal) 717.239
Protein (g) 25.376
Fat (Total lipids)(g) 13.245

26.6 grams to 47.3 grams protein daily is the usual protein range for an adult woman, so you will be well provided for there! The chick peas are crunchy, a bit like a dry roasted peanut, but lower in fat and higher in other nutrients.

HM wholemeal bread is very good for protein too: shaz's seeded bread is Protein (g) 7.211 per 2 slices for example, so 2 slices each at breakfast and lunch, with perhaps 2 poached eggs at brekkie, and ham/cheese/houmous at lunch, would be another 30g protein (assuming 1 oz cheese on sarnie!).

Another thought, diets high in protein can make our bodies shed too much of our calcium stores, so it might be worth having lots of milk and yoghurt too!

Hope all those thoughts help!

I think I've fixed the problems in the index now.:D:o

Love Weezl x

Thanks ever so much hun. I have to eat 90g+ of protein daily as my body doesnt absorb it properly.

PP
xx

redsquirrel80

[quote=acetate monkey;12386605
What?! Acetate monkey is NOT up for it!! _pale_ As I recall, the chef said the place stank, and both of them nearly yacked. Remember, although I seem adventurous I am a fussarse![/quote]

Weezl, quick, make it into stew while he's out and pretend it's not made of pigs head, really, honest... :rotfl: (sorry AM! )

Have had my dose of spinach for the day.. really can't decide what I want for tea later, nothing is jumping out shouting 'eat me!' :rotfl: I made the liver with pasta & parmesan last night, with a tomato sauce on top, very nice.. got some liver and sauce leftover but I think I'll freeze that for another day. Think I've got a tin of sardines, maybe that with some tomatoey rice

Today so far -
Breakfast - two savoury muffins = 6p
Lunch - Green lentil & spinach curry - 15p, pitta bread - 6p = 21p
Snacks - Cereal bar - 6p, pineapple muffin - 6p = 12p

hmkn

Pigs trotters without pain...

I would recommend going to the library and asking to borrow HFW's Meatbook. Whatever you think of him, the meat thrift section is very good. He recommends 'Nose to tail eating' by Fergus Something-that-I've-forgotten, so borrow that too.

My childrens favourite trotter recipe is from HFW. I'll give the recipe for those that prefer to have one to follow, but I do mess around with it to alter price/indredients available etc, so feel free to personalise! It is fatty- I don't even want to think about how many syns it contains!- but they eat it occasionally, they have it with veg and they don't eat many fatty processed food so I'm happy with that. Echoing what Avocet said (I think, don't want to put words into your mouth...) I'd rather they ate a little 'real' fat rather than lots of low-fat-but-stuffed-with-other-junk foods.

Anyway...

serves 6, or more if you serve with other dishes eg stir-fried veg.

4 trotters (Ask the lovely butcher if he wouldn't mind splitting these into 4-6 pieces ie in half lengthways and then in half crossways- as they cook quicker, fit into the pan better and (possibly the crucial bit) look less like pigs feet!! Until they find a claw the family will have no idea what it is! I tried doing it myself once and gave myself a blister, nearly did some real damage and it took ages)
500g pork spare rib (I use belly pork, as I have said, or just use the trotters)
2 tbsp sunflower oil
5cm grated root ginger
4 crushed garlic cloves
50ml dark soy sauce
100ml light soy sauce
50g light brown sugar
100ml cider vinegar
150ml pineapple juice

Heat the oil in a large pan (I use a wok) and brown all meat.Add ginger, garlic and some salt and fry to release flavours. Add sauces, sugar, vinegar and juice and just enough water to cover. Bring to a gentle simmer, cover and cook 2-21/2 hours until trotters are tender (I often do this in the oven).Stir occasionally and make sure water level not too low.
When the trotters are cooked remove with slotted spoon and continue to simmer sauce until rich and syrupy. Return meat to pan and heat through.

Serve, or leave until the next day when it will taste even better. Eat hot (my kids favourite) or cold in the jelly. Serve with rice or similar. (With leftovers, I have been known to remove the meat and cut it up small, reheat with the sauce and a few peas and serve it with pasta!)

As you might have guessed, all those sauces is where I adapt the recipe. I never have 2 types of soy sauce, so I use what I've got. Chinese oyster sauce would work, and I often put a whole tin of chopped pineapple in juice in to make it more fruity, rather than buying cartons of pineapple juice. (HFW suggests fresh pineapple juice...)
Last year I made Nigellas Chinese plum sauce which is gorgeous and replaces all the soy sauces and some of the vinegar and sugar, and the year before I made HFW's plum dipping sauce, which also works really well.

Trotters, tail (which I've added to the recipe above before) and ears can all be cooked in water for 3-4 hours until tender (simmer on the stove or in the oven or probably the slow cooker) and then either grilled or BBQ'd until crispy (Cut the ears into strips when tender) or be cooked Ste Menehould- brushed with mustard, dipped in beaten egg, pressed into dried breadcrumbs, brushed with melted butter and baked. Put on a wire rack, bake 180 C/GM 4 for 15 mins and thengrill or whack oven up to maximum until very crisp. Breast of lamb (also v cheap) can be cooked the same way.
Use the water you pre cooked the trotters etc in to make soup with split peas and maybe a bit of chopped onion!
HTH

The thing I figured with the 'free' (or at least cheap) meats is that there's little to lose. It's not like throwing out a steak because it didn't work, and they might eat it as pasta sauce if they don't like the actual dish. You have to eat trotters with your fingers, which counts for a lot in this house, but I know I do have children with adventurous tastes, which isn't the case for everyone.
As previously mentioned, by taking the 'offcuts' and bones, your saving the butcher money and the two I go to near me (my favourite only does lamb and pork) are delighted that somebody is taking an interest and asking for more than the obvious few cuts. If I mention the children they nearly fall over because everybody thinks all children nowadays eat nothing but sausages, pizza and fish fingers. (My children eat all of them, just not all the time!)


Good luck- go for it and remember, what's the worst that could happen? (If you're really embarrased say it's for the dog, or you need the trotters for stock!

Hope this isn't too waffly,

HMK

weezl74

hmkn wrote: »

Pigs trotters without pain...

...
500g pork spare rib (I use belly pork, as I have said, or just use the trotters)
2 tbsp sunflower oil
5cm grated root ginger
4 crushed garlic cloves
50ml dark soy sauce
100ml light soy sauce
50g light brown sugar
100ml cider vinegar
150ml pineapple juice

Heat the oil in a large pan (I use a wok) and brown all meat.Add ginger, garlic and some salt and fry to release flavours. Add sauces, sugar, vinegar and juice and just enough water to cover. Bring to a gentle simmer, cover and cook 2-21/2 hours until trotters are tender (I often do this in the oven).Stir occasionally and make sure water level not too low.
When the trotters are cooked remove with slotted spoon and continue to simmer sauce until rich and syrupy. Return meat to pan and heat through.

Serve, or leave until the next day when it will taste even better. Eat hot (my kids favourite) or cold in the jelly. Serve with rice or similar. (With leftovers, I have been known to remove the meat and cut it up small, reheat with the sauce and a few peas and serve it with pasta!)

As you might have guessed, all those sauces is where I adapt the recipe. I never have 2 types of soy sauce, so I use what I've got. Chinese oyster sauce would work, and I often put a whole tin of chopped pineapple in juice in to make it more fruity, rather than buying cartons of pineapple juice. (HFW suggests fresh pineapple juice...)
Last year I made Nigellas Chinese plum sauce which is gorgeous and replaces all the soy sauces and some of the vinegar and sugar, and the year before I made HFW's plum dipping sauce, which also works really well.

Trotters, tail (which I've added to the recipe above before) and ears can all be cooked in water for 3-4 hours until tender (simmer on the stove or in the oven or probably the slow cooker) and then either grilled or BBQ'd until crispy (Cut the ears into strips when tender) or be cooked Ste Menehould- brushed with mustard, dipped in beaten egg, pressed into dried breadcrumbs, brushed with melted butter and baked. Put on a wire rack, bake 180 C/GM 4 for 15 mins and thengrill or whack oven up to maximum until very crisp. Breast of lamb (also v cheap) can be cooked the same way.
Use the water you pre cooked the trotters etc in to make soup with split peas and maybe a bit of chopped onion!
HTH

The thing I figured with the 'free' (or at least cheap) meats is that there's little to lose. It's not like throwing out a steak because it didn't work, and they might eat it as pasta sauce if they don't like the actual dish. You have to eat trotters with your fingers, which counts for a lot in this house, but I know I do have children with adventurous tastes, which isn't the case for everyone.
As previously mentioned, by taking the 'offcuts' and bones, your saving the butcher money and the two I go to near me (my favourite only does lamb and pork) are delighted that somebody is taking an interest and asking for more than the obvious few cuts. If I mention the children they nearly fall over because everybody thinks all children nowadays eat nothing but sausages, pizza and fish fingers. (My children eat all of them, just not all the time!)


Good luck- go for it and remember, what's the worst that could happen? (If you're really embarrased say it's for the dog, or you need the trotters for stock!

Hope this isn't too waffly,

HMK

HMKN

Thank you, that looks amazing!:A:beer:

Acetate monkey, what are your thoughts on the above? Is it just as peturbing, or a possibility? It seems a shame to waste ISOM's contact with the friendly butcher! :DI was going to go and charm him on Saturday!

About the pig's head, I agree that they went on about the smell and texture, I just figured that was part of the campness of the show.

I felt that Tom Parker Bowles guests at the whole pig dinner party loved all the parts of the pig, apart from it's bum and wibbly bits, so I guess I thought it would be quite nice!:o

Lizalu

Hi All,
Just wanted to say that I've been reading this thread with great interest (slowly working my way through the previous one) and thank you all so much for the recipes. I'm going to try making the lentil pate tonight, as we have a OH's birthday BBQ on Saturday and I'll need some nibbles. And I will definitely try the above trotter recipe, OH is very keen to try all part of animals and we've finally found a nice butcher who'll help and advise.

Anyway thank you all for your tips, it's pretty incrdible how well you all do!

acetate_monkey

weezl74 wrote: »

HMKN

Thank you, that looks amazing!:A:beer:

Acetate monkey, what are your thoughts on the above? Is it just as peturbing, or a possibility? It seems a shame to waste ISOM's contact with the friendly butcher! :DI was going to go and charm him on Saturday!

About the pig's head, I agree that they went on about the smell and texture, I just figured that was part of the campness of the show.

I felt that Tom Parker Bowles guests at the whole pig dinner party loved all the parts of the pig, apart from it's bum and wibbly bits, so I guess I thought it would be quite nice!:o

I think it's worth a shot ! As you full well know, I eat with my eyes, and as redSquirrel80 says, if I don't know it's origin I'd no doubt love it . So I really should become more like the man who ate everything. It'll be great!

Still not sure about flirting with the butcher. Always good to see you flirting :T , just not with another man:eek: .

shaz_mum_of__2

Anyone know how much a side of beef weighs??????????????

Have been rather silly and ordered one it will be here in a month (it was walking around a field an hour ago):D

The lady described it in joint terms rather than weight it sounded like a lot of meat for £80 :rolleyes:

They have half pigs for the same price including all the offal trotters and head - I passed :embarasse but ordered a £30 pork pack instead need to find a sausage machine cheap quick!!!

They also had a farm shop(tumbledown shed selling veg it was fab all laid out like an old fashioned grocers got
red gooseberries, a huge cauli ,a bunch of carrots ,spring onions and beetroot plus 1/2 dozen eggs for less than £3:T :T

Its amazing what you find on the way to pick up freecycle stuff:A

Shaz

acetate_monkey

acetate_monkey wrote: »

Still not sure about flirting with the butcher. Always good to see you flirting :T , just not with another man:eek: .

Not that I mean to cast aspertions upon weezl's nature I hasten to add, she is in no way a flirt!!