Cheapest recipies.

mcculloch29

Copied from Shirley's blog (Just as well, as I want to cook this and can't remember which of her books it is in to double check the exact recipe)

Strange how often we are enticed to eat a dish by its given name. Reading 'Crushed potatoes' - a new arrival to a restaurant menus- always makes me smile. Maybe some chef found that mashing potatoes correctly would take too long and had to find a reason to serve them partly prepared.. So, wearing a chef's hat I offer my favourite cheapie under a French name, and apologies if it isn't a correct translation. This is such a tasty dish that makes the most of the least interesting of meat cuts, but please try this, and you will be - as they say - well impressed. Just don't tell anyone that it is Breast of Lamb with Cabbage.
Poitrine d'Agneau au Chou
One small cabbage, finely shredded, 1 large onion, finely chopped
2 oz (50g) bacon scraps, 4 oz (110g) porridge oats
1 breast of lamb, zest and juice of 1 or two lemons
black pepper, fresh parsley, chopped
Steam the cabbage until tender. Fry the onion and bacon in a very little oil. Stir in the cabbage, until coated with the bacon flavoured oil, then stir in the oats, lemon zest and juice.
Place this mixture on the base of a greased shallow heatproof dish. Separate the lamb into ribs and place on top of the cabbage mixture, fat side up.
Season with pepper and bake at 200C, 400F, gas 6 until the meat is tender. Sprinkle with parsley, and serve with rice or jacket potatoes.
Tip: There are many very interesting cuts of meat which are really inexpensive. Mutton is cheaper than lamb and has better flavour for curries and casseroles. Normally, the cheaper the cut the longer it takes to cook. One exception is lamb's liver, my husband's favourite, this is cut into 'gougons' (finger-shaped strips), dusted with flour and fried in a large pan with bacon, stirring steamed cabbage and small cooked potatoes in the pan juices just before serving.

From Shirley's blog http://shirleygoode.blogspot.co.uk/2006_10_01_archive.html

Lleucu

Very filling, based on recipe of Yotam Ottolengi, his uses roasted red peppers.

Loads of carrots yellow ticketed ones work well
2 onions
Garlic
Soy sauce
Tahini paste
Chili jam
Coriander or parsley

1. Slice and roast as many carrots as you can get into your oven
2. Heat oven to 200 C
3. Slice onions and garlic
4. Toss in sunflower oil
5. Roast for 40 minutes or until carrots are slightly charred
6. Blend with fresh coriander or parsley, soy sauce, chili jam and more fresh garlic. I have also added tahini paste.
7. Serve as a dip with bread and salad or as a hot dish works well with quiche or roast meals. Can also be used as a sandwich filler.

skintmum2012

I have jack Monroe's new cooking book in fact I have them both this is how I look at the cost if I make a meal from her book and safe money on what I would have paid if I had followed another recipe then that's a saving if I do that again and again the books paid for itself and in the end become an item that's saved me money I am sure jacks first book has saved me loads there's been times I have thought we had nothing in been going to get a takeaway and gone to jacks book and we have in all the stuff for her recipe. Jack to me is a budget must have and I am so hoping for a 3rd book hope that makes sense?

115K

Lleucu wrote: »

Very filling, based on recipe of Yotam Ottolengi, his uses roasted red peppers.

Loads of carrots yellow ticketed ones work well
2 onions
Garlic
Soy sauce
Tahini paste
Chili jam
Coriander or parsley

1. Slice and roast as many carrots as you can get into your oven
2. Heat oven to 200 C
3. Slice onions and garlic
4. Toss in sunflower oil
5. Roast for 40 minutes or until carrots are slightly charred
6. Blend with fresh coriander or parsley, soy sauce, chili jam and more fresh garlic. I have also added tahini paste.
7. Serve as a dip with bread and salad or as a hot dish works well with quiche or roast meals. Can also be used as a sandwich filler.

That sounds nice, I'm trying that.:)

fairy3

This is a regular recipe in my house - cheap and filling and so much taste for such simple ingredients. I always use LO veg and add a tbsp of garam masala towards end of cooking and use it to accompany dhal or chicken curry.

http://england.lovefoodhatewaste.com/recipes/oven-baked-vegetable-pilaff-0
Great to use up glut of mixed fridge veg lurking

candygirl

skintmum2012 wrote: »

I have jack Monroe's new cooking book in fact I have them both this is how I look at the cost if I make a meal from her book and safe money on what I would have paid if I had followed another recipe then that's a saving if I do that again and again the books paid for itself and in the end become an item that's saved me money I am sure jacks first book has saved me loads there's been times I have thought we had nothing in been going to get a takeaway and gone to jacks book and we have in all the stuff for her recipe. Jack to me is a budget must have and I am so hoping for a 3rd book hope that makes sense?

I've got both her books, but preferred the first one:D

[Deleted User]

The cheapest and one of the nicest meals I make is Lemony Lentil Dhal, with a potato and carrot curry and basmati rice. It costs pennies and is real comfort food in the cold weather.

puppey

vegetarian lasagna seems to keep hungry people at bay.

ClaireJ23

room512 wrote: »

Wow, that uses a lot of cheese. I love cheese but that seems a huge amount in one recipe! I'm sure it tastes nice though.

Yes, it is a cheesy recipe but serves 4-6.

skintmum2012

candygirl wrote: »

I've got both her books, but preferred the first one:D

I would have agreed up till this week when I started really cooking out of the second I just really love jack Monroe. I am a cook book addict though trying to find some more cheap recipe books at the moment.