Economy Gastronomy - new budget cookery programme; BBC

aless02

I had a go at making the bread from last week's program. Weirdly enough, when you get the recipe off the BBC website, it says to divide the dough into 3. Well, this looked way too small for 1kg of flour and on the show, they only did 2, so I recombined into 2 loaves. I know I overworked it at that stage so did turn out quite chewy, but overall was absolutely delicious. Also, maybe my oven is really hot, but that 1st 8 minutes at 240 made the tops go dark!! Was scared the whole loaves were going to burn, but they turned out okay.

Easiest bread I've ever made - can't wait to do more.

marmalize

aless02 wrote: »

Easiest bread I've ever made - can't wait to do more.

i now do a combination of the recipe on the back of a packet of yeast i found (mix, shape or put in tin, prove,and straight in the oven...no 'knock back') and then i use the cooking method mentioned above with the 8 mins hot oven then turn down etc..

i was surprised at how quick and easy AND fab it turned out, lovely light texture, not chewy and 'doorstopperish' like my usual efforts....

northwest1965

Oh me too aless02!!! I've just got into it this weekend, I posted my pics on the thread
http://forums.moneysavingexpert.com/showthread.html?t=852769&page=15

I'm boring everyone with the pics but I was so proud!

zippychick

northwest1965 wrote: »

Oh me too aless02!!! I've just got into it this weekend, I posted my pics on the thread
http://forums.moneysavingexpert.com/showthread.html?t=852769&page=15

I'm boring everyone with the pics but I was so proud!

I certainly wasn't bored! Could look at pics of HM bread all day

simpywimpy

I wasnt bored either northwest - in fact I hunted down the recipes (well asked zippy for one) and will be trying my hand this week

gingin_2

I've just made the daube of beef. Never cooked a casserole without browning the meat first, or adding flour/ thickening it, so slightly tentative and I didn't have room in the pan for the stock but it seemed "saucy" enough without. When Allegra said "cheap" wine, I wonder if she was meaning as cheap as my 1.6 euro . bottle of red wine bought back from my holiday (x 70). I got a good deal on braising beef too, so much more economical than I had thought. Looking forwards to making the pasta dish in a few nights time from some of the leftovers.

Fivenations

Clutterfree wrote: »

Hello all!

I am going toake the meatball recipe again this week as it went down a storm last time.
However, I don't want to faff about with fresh tomatoes to make the sauce this time and will use tinned chopped tomatoes instead so was after some advice on which quantities please.

The recipe states 1kg ripe tomatoes and 4 large shallots.

How many 400g tins do you think I should use instead?
I was thinking 2 or 3.
Also should I use all the tin or be better getting tinned plum toms and draining off some of the juice?

I regurlay make italian style meatballs using good quality tinned plum tomatoes and use 2 cans or 1 large jar of passata for 500g meat. I dont precook the sauce - just add it to the meatballs after they have been browned. By the time the meatballs are cooked the sauce will have thickened. Here's my take on it, originally posted in my Italian recipe thread.

Italian Meat balls
INGREDIENTS

• 450g (1lb) minced beef or a mixture of minced pork and turkey or chicken
• 2 slices bread with crusts removed
• handful of parmesan cheese
• 1 large egg
• 1 garlic clove, finely chopped
• 1 tablespoon fresh parsley, chopped or 1 teaspoon dried oregano
• flour
• 8-10 tablespoons milk
• salt and pepper
• 1 jar sieved tomatoes
• Oregano

METHOD
Soak the bread in the milk and then mash with a fork to make a thick paste. Don’t make it too runny. Place the meat, garlic, parsley or oregano, salt and pepper, grated cheese, egg and bread mush into a large bowl and mix everything thoroughly but gently.

Place some flour on a plate then wet your hands and start forming round balls as big or as small as you like. Do not squeeze the mixture or they will harden. Roll the meatballs in the flour.

Heat enough oil to cover a large frying pan and cook the meatballs over a medium heat, browning them all over, being careful not to break them as you turn them. You can also bake them in a hot oven or place them under a hot grill to cut down on fat.

As they cook, transfer them to a large pan in which you have started to heat the sieved tomatoes, add a good pinch of oregano and cook for about 30 minutes, taking care not to break up the meatballs. You may have to add a little water as the meatballs suck up the sauce.

In Itay they serve the sauce with pasta and meatballs as a seperate course with some vegetables. Sauted spinach goes well.

MrsE_2

voiceofreason wrote: »

Used a fan oven, stood the chicken on a wire grill to cook - came out fine

Mind, might use a gently modified spice mix next time......

I might try it then.

I discounted it, as I don't deep fry anything.

jodes

Hello!

Long time lurker, first time poster here! I have been reading this whole thread and I am loving the programme. I also have the book and think it's great!

My only problem with the programme is that it often shows people cooking late at night or spending a long time over preparation, and it's likely to put people off cooking from scratch as it's made out to be incredibly time soncuming and inconvenient.
With a little planning and preparation, there would be no need to be sitting down to dinner at 9pm (unless you wanted to!), and maybe this should be a part of the Economy Gastronomy system.
Many people who want to save money on food are very new to cooking and it would be a shame for them to believe that it has to be such a chore, because it really doesn't

pebbles88

im going to try the bakewell in a bag and the arroz con pollo over the next few days...

was bought the book as a gift and looking forward to trying out meal planning, just need to use up whats in first.:D