What are your favourite luxury meals - which are budget friendly!

tudorfan22

i like creamy ham and mushroom tagliatelli, made with creme fraishe (50p) with home made garlic bread and homemade garlic mushrooms for starters, can be made from things you usually have in your cupboards, plus with a nice glass of vino and a checked tablecloth it makes me feel like im in an italian restaurant!

Alison_Funnell

Mr says shepherds pie with cheesy mash! :rotfl:

For me HM lasagne and garlic bread, full roast with all the trimmings, curry night or chinese with numerous dishes.

morganlefay

I get about a 6" piece of pork fillet (tenderloin) an onion or shallot, a few mushrooms if possible and a small pot of double cream or creme fraiche.
I cut the pork into small round 'medallions' - about 1cm thick and fry them quickly in butter, then take them out and sweat the onion gently (so not brown) then add the pork again, the chopped mushrooms if you have them a splash of the white wine you're going to drink with it (or sherry or lemon juice), a small amount of water, seasoning and perhaps a tiny bit of tom puree. Put lid on and cook for about 20/30 mins. Take pork out and keep warm and reduce the juice by bubbling fast. Scrape up any caramelised bits and add the double cream. taste and add s or p if necessary. We have this with rice, and a crisp salad or something green. For starters I get a smoked mackerel fillet and whizz it with lemon juice and Philly cheese (lo fat if feeling virtuous as the pork is very rich). Fruit for pud - yum !

Bronnie

morganlefay wrote: »

I get about a 6" piece of pork fillet (tenderloin) an onion or shallot, a few mushrooms if possible and a small pot of double cream or creme fraiche.
I cut the pork into small round 'medallions' - about 1cm thick and fry them quickly in butter, then take them out and sweat the onion gently (so not brown) then add the pork again, the chopped mushrooms if you have them a splash of the white wine you're going to drink with it (or sherry or lemon juice), a small amount of water, seasoning and perhaps a tiny bit of tom puree. Put lid on and cook for about 20/30 mins. Take pork out and keep warm and reduce the juice by bubbling fast. Scrape up any caramelised bits and add the double cream. taste and add s or p if necessary. We have this with rice, and a crisp salad or something green. For starters I get a smoked mackerel fillet and whizz it with lemon juice and Philly cheese (lo fat if feeling virtuous as the pork is very rich). Fruit for pud - yum !

Mmm! I do this too, it's my all-time easy standby! A bit of french or wholegrain mustard stirred into the cream is good too, especially with chicken!

morganlefay

heavens, yes Bronnie - I put lovely grainy mustard in there too - how could I have forgotten !

greenpixey

We love to make
Swedish Prawn mix (räkröra) with Jacket Potatoes (serves 3-4people)

• 4 Tbsp chopped chives
• 200 gram peeled prawns
• 100ml mayonnaise
• 100ml creme fraiche
• 2 tsp Dijon mustard
• a pinch of cayenne
• 2 tbsp lime or lemon juice
• a pinch of white pepper
• 1 tsp ginger (powder or finely chopped)

Mix it all together and use as topping on the Jacket potatoes. Also nice on sandwich or in a green salad.

Or
Marinated Ribs (marinade works well with any pork)

1tsp garlic powder
1 1/2 tsp Rosemary (finely crushed)
3tbsp chili sauce or ketchup
1msk HP sauce
2msk Water
2msk Cooking oil.

Brush the marinade onto the meat and cook in the oven gas 7-8 or 225C for 35-45 min.

Lindsay_C

tudorfan22 wrote: »

i like creamy ham and mushroom tagliatelli, made with creme fraishe (50p) with home made garlic bread and homemade garlic mushrooms for starters, can be made from things you usually have in your cupboards, plus with a nice glass of vino and a checked tablecloth it makes me feel like im in an italian restaurant!

Have you got a recipe? Me and OH love this!

bluenose1

Pasta vialli - a Delia recipe is one of our favourites, I cheat and just use tinned tomatoes rather than making fresh.

Really easy to make and tastes lovely. We have this at least once a week.

http://www.deliaonline.com/recipes/cuisine/european/italian/pasta-vialli.html

Grebe

Steak Braciole.
I make it in the slow cooker and buy the cheapest "value" thin frying steak.
The most expensive part of the recipe is the Pecorino, but you can use parmesan which is cheaper although a little of the lovely Pecorino goes a long way and can be used in tons of dishes to give oomphy taste. And remember to keep the rind as this can be grated and added to soup to make it really rich and filling. Also any leftover sauce ( even if it is just a tablespoonful) can be frozen and can turn a plain bowl of pasta into heaven.

Psykicpup

Here is a link to a post I made ages ago! Actually we havent had this in ages might have to do this soon as it is scrummy

http://forums.moneysavingexpert.com/showpost.html?p=4352484&postcount=17