Economy Gastronomy - new budget cookery programme; BBC

The_Dragon

Pink-winged wrote: »

I made the slow roasted shoulder of lamb with the grilled veg salad and smokey aubergine yesterday and it was lovely. I've used the leftover lamb to make the base for the shepherd's pie today and it tastes absolutely gorgeous. I wouldn't normally add chopped tomatoes to shepherds pie but it has really helped to pad out the leftover lamb and given the pie a great flavour. I didn't have any parsnip or swede in but had an extra smoked aubergine so added that instead. If anyone else is doing this it's well worth using the lamb bones to make lamb stock and throwing in a some onions, carrots, potato and pulses to make soup for mid-week lunches.

Pink

Thanks for this Pink - we have a shoulder of lamb which I hope to cook on Wednesday so I will give this a go (darn going to have to buy a bottle of red wine )

Paulo_Silvestre

I'll have to look at the library to see if they have the pauper's cookbook, always like new inspiratio!

Frugalista

foxgloves wrote: »

Yes, I do remember the Sophie Grigson programme. I also borrowed the book from the library when it first came out and I still make the carrot & garlic chutney. It makes loads....about 10 jars, I think, and although I prefer my other chutney recipes, this is the one my husband always goes on about. He was dolloping it on curries, salads, having it in sandwiches, on cheese on toast, you name it, somehow he'd be incorporating it! She also did an earlier programme which we both liked called 'Grow your own, eat your own'. You know, with all the renewed interest in home veg growing, I don't know why one of the channels doesn't show this programme again.

Any chance of you posting this recipe please (or anyone else who may have it) as it sounds really nice. Thanks in advance

zippychick

Frugalista wrote: »

Any chance of you posting this recipe please (or anyone else who may have it) as it sounds really nice. Thanks in advance

Here's a wee linky, i'm sure it's the same one....:j

daska

cw18 wrote: »

Yes, in that you have to accumulate it for 2 weeks

But, as I said in an earlier post, I did fortnightly (by choice) a couple of years ago and didn't have any problems with doing so


** EDIT ** It appears the green cone system is different, but I'd have to be convinced the system was totally safe and secure before considering one. I have two dogs, and I'm very concerned that the larger one would try digging it up if he got a scent of the food - it took the best part of 12 months of on-off attempts before he gave up trying to get into my black plastic compost bin (he loves raw fruit and veg, so the smell from that is serious temptation to him)

Several of my family have products from green cone (though I have the green johanna which takes food and garden waste) and we also have a lot of dogs between us. Never had a problem, really, never, not so much as a mouse.

thriftlady wrote: »

You shouldn't compost cooked food.

That's not correct. It depends on the type of composting system you use. The Green Cone system is specifically designed to compost ALL food waste. The Green Johanna is designed to compost ALL food and garden waste.

gingin_2

Pink-winged wrote: »

I've used the leftover lamb to make the base for the shepherd's pie today and it tastes absolutely gorgeous. I wouldn't normally add chopped tomatoes to shepherds pie but it has really helped to pad out the leftover lamb and given the pie a great flavour. I didn't have any parsnip or swede in but had an extra smoked aubergine so added that instead.

Pink

I can second the shepherds pie, and although I have done it slightly diferrently to Pink, I'm also really happy with the result. I roasted a leg of lamb yesterday and have just used 600g meat to make 2 batches of shepherds pie filling for 4 and if you weren't greedy like us it would easily stretch to 6. Normally I would use 500g mince per pie so a good start there. I also added leftover roasted veggies (carrot, pasrnip and potato) from yesterday and found a bag of whoopsied 500g chopped swede today for 25p so threw that in. I ummed and ahhed over the tomatoes but I still had half a jug of red wine gravy left over from yesterday so threw that in instead, along with the stock and a dash of worcester and dried thyme. I left out the peas as I have cabbage to serve alongside. It tastes yum.

I am really loving the book, it has to be my favourite in a while. We shall have roast pork on sunday just so I can have the excuse of making the pork and taleggio lasagne the next day and I never would have thought of using leftover beef stew to make cornish pasties. Dd 5 year old is desperate to make the brownie cookies - how can I resist

moo842

Penelope_Penguin wrote: »

It shouldn't have made any difference Which recipe did you use?

Penny. x

the one from the book! i also used marg instead of butter would this matter?

Frugalista

zippychick wrote: »

Here's a wee linky, i'm sure it's the same one....:j

Thanks for that! :beer:

PasturesNew

mmm I'd love a shepherd's pie ... I'll have one spud and some beans instead. I have 1.8Kg of spuds to be used up that were best before 2 weeks ago ... they're looking OK at the moment, but it'll take me another 4-5 days to get through those. So it's spuds and beans for the next 4-5 days.

20p for 2Kg though, so 10p/meal of spuds and beans.

No gastronomy here .... simply getting through stuff I bought that can't be wasted.

emmilou

moo842 wrote: »

hi guys i'm hoping one of you lovely people can help, tonight i made the recipe for the biscuits you can just get the dough out of the freezer slice it up and cook it,
it was really sticky?? i rolled it into a sausage shape, but when i took the clingfilm off it had stuck.
when i cooked them they tasted like flat buns not biscuits, the only thing i did differently was that i used normal granulated sugar, not golden granulated? would this make a huge difference?:o:confused

I made these as well and they were rubbish even my 5 yr old turned her nose up...don't know what went wrong but they were more cake like in texture rather than 'biscuity' and they all spread out into one