Economy Gastronomy - new budget cookery programme; BBC

MrsE_2

carlamagee wrote: »

i cant find recipe for kFC style chicken....you couldnt link me to it, could ya!!??

http://www.bbc.co.uk/food/recipes/database/colonelmerrettsbucke_91985.shtml

gairlochgal

I did pasties left over from a beef stew tonight. Inspired by the programme - wouldn't have thought of it otherwise and was actually very easy

valk_scot

MrsE wrote: »

I put the beef daube in at 2pm, it said 170C, but as mines a fan I knocked 20C off & set it at 150C.
I planned to turn it off at 5.30 (3.5 hours cooking time) & leave it sit in the warm oven.

I thought I did:o

I was gobsmacked when I opened the oven at 7.30 & realised it was still on:eek::eek::eek::eek:

I had it in the Le Cruset, with the lid on, so it wasn't dried out thankfully.
But it would have been had it been in there much longer.

It was very tender, too tender, the meat was falling apart. TBH it reminded me of dog food:eek:

It was also very salty, I must have seasoned the meat too much, because stock is salty isn't it. I think its where all the liquid was cooked down, makes it saltier.

So easy on the salt & don't over cook.

It was a lot of money for frying steak when it wasn't great. If I hadn't cooked it to nothing I guess it would have gone further too.

Why use a lean cut like frying steak though? A good tough bit of stewing beef with lots of connective tissue and some fat marbled through would have cost half the price and given you much better results.

MrsE_2

valk_scot wrote: »

Why use a lean cut like frying steak though? A good tough bit of stewing beef with lots of connective tissue and some fat marbled through would have cost half the price and given you much better results.

Doing Slimming World so can't have any fat on meat.

I used cheap frying steak & cut the tiny bit of fat that was on it, off.

bebee_2

We had the chicken and Rice dish for a change on Sunday it was a great hit although the fabily thought the rice need something elsie inot. maybe i should have used mire chilli glakes

ifonlyitwaseasier

ok finally got to watch this last night, and i was more impressed with this family, they were willing to try anything and the kids didn't really complain ('cept about the mushrooms) i think if i was to make anything it would be the pasties and the cookies (minus nuts YUK!!)

but at least i managed it before tonights show, now to tell hubby he doesn't get to watch the footie!!!!!

The_Dragon

ifonlyitwaseasier wrote: »

ok finally got to watch this last night, and i was more impressed with this family, they were willing to try anything and the kids didn't really complain ('cept about the mushrooms) i think if i was to make anything it would be the pasties and the cookies (minus nuts YUK!!)

but at least i managed it before tonights show, now to tell hubby he doesn't get to watch the footie!!!!!

I think the athletics is on tonight and not Economy Gastronomy :mad:

hotcookie101

MrsE wrote: »

It was very tender, too tender, the meat was falling apart. TBH it reminded me of dog food:eek:

It was also very salty, I must have seasoned the meat too much, because stock is salty isn't it. I think its where all the liquid was cooked down, makes it saltier.

So easy on the salt & don't over cook.

It was a lot of money for frying steak when it wasn't great. If I hadn't cooked it to nothing I guess it would have gone further too.

I find stock very salty if from a cube (have never made beef stock so not tried home made!) and am always really careful when I use it-I have ruined a couple dishes so tend to use less cube/more water iykwim, then add salt at the end if I think it needs it.

The frying steak probably wasn't up to be cooked for so long, and thats why it fell apart, stewing steak etc is full of connective tissue (can actually be quite lean sometimes especially if you buy it unchopped and remove the fat yourself) so will withstand the longer cooking. (although I quite like my stews falling to bits

helyg

MrsE wrote: »

Doing Slimming World so can't have any fat on meat.

I used cheap frying steak & cut the tiny bit of fat that was on it, off.

Could you have skimmed the fat off the top after cooking?

baileysbattlebus

I don't often post on here, but quite often pop in for a look.

People on here are great moneysavers and most of you seem to be experts on making a little stretch a very long way.

I have tried some of the suggestions - putting lentils in mince for bolognese or chilli etc, OH hated it. I didn't mind it too much - but you could definitely taste them. So we don't do any bulking out other than with vegetables.

I tried some of the value brands - some of the things were disgusting - I once bought Asda value bolognese sauce - it was only once and have never been tempted to anything else, it put me right off anything processed in value ranges.

We never used up leftovers - if there was anything left - it went in the bin the next day. That was anything, roasted joints (we don't like cold roast meat and like it even less reheated or rehashed into something else), chicken, chilli.

I didn't know what we spent on food - because I didn't just buy food in the supermarket. I would buy books, dvd's, wine (not strictly food), odd bits of clothes. So my supermarket bill was always quite high.

I used to throw out more fruit, (didn't get eaten), veg (didn't get used), yoghurts (didn't get eaten) and I could go on - but I don't want to embarass myself!

Somethings I don't economise on, off the top of my head - coffee, usually Gold Blend or similar, squash -usually Robinsons fruit & barley, some of cheap ones leave a coating on your teeth, well it feels like it anyway, mince - usually lean ground steak, sausages - usually premium brand - or butchers own. Tinned tomatoes - usually buy a decent brand - then the juice isn't watery, jam, washing up liquid, soap powder, dishwasher tablets.

Now - though we still don't eat cold roast meat - I buy a joint where I know it will be eaten in one sitting. I don't try and bulk out mince with pulses I put in an extra tin of toms, or mushroom/peppers etc. I bake now and don't buy biscuits or cakes, Twinks hobnobs were my first shot - and they are still very popular.

I freeze left over chilli/bolognese/curry/rice

I have discovered we will eat chicken sandwiches - if there is enough left over.

I don't menu plan as such - but now I have idea of what we will be eating before I shop. I don't buy ready meals - I used to - they were handy to have in when people were coming in at different times - now I just do a chilli or similar on those nights.

I usually shop in Sainsburys - I now buy basic apples, pears, grapes, bananas, potatoes, onions, stewpack in winter, muffins (bread type), tortilla chips (actually prefer them 'cos they're a bit thinner), chocolate for cooking, eggs, avocados, sweet potatoes, courgettes, mushrooms. And they do a mean cheesecake for under £2 - really stodgy - delicious - couldn't believe how nice it was and it's as cheap to buy as make.

It's about value for money for me, not what's the cheapest and for me the basics range for fruit and veg is great value - it keeps - it's not on the "turn" after a couple of days and generally fruit and veg is fruit and veg.

And I only started using some of the stuff because I tried some of the "Feed your family for fiver" recipes.

I have saved money and reduced our waste since last year - I'm sure I could do better. I've even been blackberry picking this year - and frozen loads, walking the dog has it's compensations.