Economy Gastronomy - new budget cookery programme; BBC

hotcookie101

We just had the ribs and beans, it was delicious
I used a small half rack of ribs +750g belly pork, I did use a tin of tomatoes, but also a good handful of HG cherry toms.
I forgot the red wine vinegar and added a little at the end.
But it was really good and OH even liked the beans (borlotti and chickpeas)
I served with corn on the cob and crusty bread (&wine-it IS friday after all), and I reckon I have leftovers for 2 :beer:

wendy+5

atrebor wrote: »

my DH often gets home after 8 and never before 7. We do have breakfasts lunch and supper together at weekends if he is not working but during the week he is out by 6.30. My only exception is sometimes I don't want to eat with the kids as I think its just as important to sit down with DH and eat with him so I will wait to eat with him, but i make a point of sitting with the kids with a cup of tea while they eat and talking to them about there day. Its perhaps not ideal but everyone has to do what feels right for their family - right??

I do this a couple of nights a week. Give the kids their tea then cook something that I know the kids won't eat for me and DH.

sandy2_2

hotcookie101 wrote: »

We just had the ribs and beans, it was delicious
I used a small half rack of ribs +750g belly pork, I did use a tin of tomatoes, but also a good handful of HG cherry toms.

Is there a link for this recipe please?

hotcookie101

sandy2 wrote: »

Is there a link for this recipe please?

Hi sorry, I don't think the recipe has been published yet online apart from in the book.

Basically marinade short ribs and belly pork cut into chunks the size of ribs marinade in chopped chillis, half teaspoon smoked paprika, tbsp oregano and olive oil.
Then roast them at 220 fan for 40 mins, with a couple chopped carrots (1cm chunks) and red onions, turn once, then add 2x tins of beans/chickpeas etc, tomatoes, 500ml chicken stock chopped peppers x 2 (red and green) 3tbsp red wine vinegar lower oven to 180 cover tray and cook for a further hour, then take foil off and let brown for 15 mins (that is from memory, if have forgotten anything will update later

BigMummaF

I was chopping the veg for a salad yesterday & wished there was more said about how to prepare things to help save time. In the last programme shown, the family did say it was three hours waiting for the initial bedrock to cook.
I so admire those chefs who slice & dice like a whirling dervish on speed but it's a good day here when folk can only find fingernail as opposed to whole digits in their carrots :rotfl:

Seakay

I remember when Jamie Oliver was doing that cookery school one of the first lessons was how to chop and dice accurately and fast.
The only tip I can remember is that you are supposed to clench your hand and rest knuckles on the onion or whatever which at least avoids the fingernail additions! (I say this but I can't actually do it myself!)
Alternatively he has actually invented and marketed a finger guard!
http://www.amazon.co.uk/Jamie-Oliver-Chop-Finger-Guard/dp/B001U0O1CW

misskool

BigMummaF wrote: »

I was chopping the veg for a salad yesterday & wished there was more said about how to prepare things to help save time. In the last programme shown, the family did say it was three hours waiting for the initial bedrock to cook.
I so admire those chefs who slice & dice like a whirling dervish on speed but it's a good day here when folk can only find fingernail as opposed to whole digits in their carrots :rotfl:

I chop quite fast (not chef standard ) but there really isn't much to reduce except practise or roping in someone else to "help".

You can prepare vegetables in one mega session (I tend to chop onions and whatever will keep for a few days and then portion it out when cooking) I'm thinking it's less effort to chop and peel say 6 carrots and onions in one go instead of doing one singly each day. Or it feels like less effort.

sunrise27_2

raphanius wrote: »

my brownie cookies have spread on the tray into one big mess...useless recipe ive been baking since i was a kid and this has never happened before anyone any ideas i have half the mixture stil in a bowl to be used.

glad its not just me , if I say so myself I'm pretty good at making cakes and biscuits but these got thrown away ( bad I know but they were inedible ) watched the programme back again and his mixture looked a lot thicker than mine so not sure what went wrong
annoyed really as they looked lovely
I too added extra flour but they were still one big horrible mess

gairlochgal

I did a boiled chicken today. It's not a novelty - my mum did it all the time - but the book is a good way of reminding yourself of these classic approaches. So for tonight we had a very nice green chicken curry, using some of the lovely stock to thin the sauce, and I now have a load of chicken and stock in the fridge. I think I might make a big pie and freeze it for when school comes back, and a chicken ramen (v similar to the hot and sour in the book) for dinner Monday night.

mama67

We are having lamb for dinner today picked up in Mr T's reduced section.

full price £7.35 reduced price £0.30 that is what I really call Economy Gastronomy