I'm back! Trying to spend less on food!

kayannie

mumtoomany said:

Needed milk, but nothing else, so OH just picked one up from the garage. 


I cooked a whole chicken in the slow cooker, who we will be eating that for several days. I've made some mince pies, with home made mincemeat. The most expensive ingredient in it seems to be suet. Anyone made mincemeat without suet? Did you add any other fat, or just omit it complete? I hadn't bought suet for a long time. If I'm making dumplings I grate in frozen lard instead. Haven't notice any difference, other than to my purse. 

Need to work out what chicken meal we'll have tonight. Hugs to all, mumtoomany.xxx

I need suet to be vegetarian (for me) as well as gluten free (for coeliac daughter). I can usually find Fl@ra but if not, I have used butter, frozen & grated. Probably just as expensive, but not much other option. KA

GillyLucy

Can't help with the suet question I am afraid - but suggest if you are ok with shop bought mincemeat stock up after Christmas when stores reduce the price to clear.
I have paid as little as 9p per jar(Sainsbury) but they had none this year so had to settle for 21p from Aldi.

London_1

GillyLucy said:

Can't help with the suet question I am afraid - but suggest if you are ok with shop bought mincemeat stock up after Christmas when stores reduce the price to clear.
I have paid as little as 9p per jar(Sainsbury) but they had none this year so had to settle for 21p from Aldi.

This is what I do in early january I also keep a lookout for the fancy stuffing mixes that often get very well reduced You know the sort wild herby types that cost a bomb before Christmas and are reduced to about 40p afterwards Mincemeat and stuffing mixes are what I definitely stock up on Last year I couldn't as I was sadly in hospital but this year I'll keep a sharp eye out for them.One year I had three of Robertsons best mincemeat for 20p a jar  I can eat a mince pie at any time of the year and mincemeat latticed topped tart with a dollop of custard is a nice pudding at any time
 I coat pork fillet or chops with flour, egg and finish off with dried stuffing mix instead of breadcrumbs makes them rather tasty
I also use dried stuffing when making scotch eggs as ordinary breadcrumbs can be a bit boring.

 JackieO xx

Floss

I use mincemeat in baked apples.

Wraithlady

London_1 said:

GillyLucy said:

Can't help with the suet question I am afraid - but suggest if you are ok with shop bought mincemeat stock up after Christmas when stores reduce the price to clear.
I have paid as little as 9p per jar(Sainsbury) but they had none this year so had to settle for 21p from Aldi.

This is what I do in early january I also keep a lookout for the fancy stuffing mixes that often get very well reduced You know the sort wild herby types that cost a bomb before Christmas and are reduced to about 40p afterwards Mincemeat and stuffing mixes are what I definitely stock up on Last year I couldn't as I was sadly in hospital but this year I'll keep a sharp eye out for them.One year I had three of Robertsons best mincemeat for 20p a jar  I can eat a mince pie at any time of the year and mincemeat latticed topped tart with a dollop of custard is a nice pudding at any time
 

 JackieO xx

I do the same (though not with stuffing mix) - last year got 3 packs of chestnut puree for 35p each, OH does a lovely chestnut cheesecake and these were perfect for that. Talking of mincemeat, I remember one year they had the huge 1kg jars of mincemeat for (IIRC) 20p each after Xmas. I bought 3 as that's all I could physically carry - went back two days later, every single one of them had gone (what a surprise)

I also like mincemeat tart - but I add a layer of grated eating apple on the bottom, as did my mum. It cuts through the clagginess of the mincemeat.

Florenceem

When my children were at home - I used stuffing to fill them up - either stuffing balls with the meal or made up mix in a pie to use less meat.

kelpie67

I have made this recipe the last couple of years. I can't post the link but you should be able to Google it
greatbritishchefs.com/recipes/fat-free-mincemeat-recipe

thriftwizard

"Anyone made mincemeat without suet? Did you add any other fat, or just omit it complete?"

Butter works well!

annieb64

I bake belly pork slices in the oven for about 45 minutes. After 30 minutes I drain off any excess fat and sprinkle them with sage and onion stuffing mix. Lovely with apple sauce.

mumtoomany

Thank you all, too many to name, for your ideas around mincemeat. I have often, in the past, bought reduced mincemeat after Christmas, it keeps for years in the cupboard. Sadly now we are around half an hours drive from the supermarkets. I tend to go into town once a week, or less often. I seem to have missed the cheap mincemeat the last few years.

Having done a bit of research. I am of the opinion that the suet is added, 1. to help preserve the mincemeat, a layer of suet will float to the top when the mincemeat is cooked, stopping any bugs getting in. and, 2. as a throw back to the fact that mincemeat was originally made with meat. As my mincemeat will be in fridge until it is used, won't take long, I've decided that in future I'll just omit the suet. 

I'm still using veg from the garden/polytunnel. I brought in and used some French beans this week. They are very late. I've also got plenty of cabbage, kale, some broccoli and leeks. Also have some sprouts, if the rabbits leave them alone! I'm also still picking raspberries! 

We have just under £250 left for the rest of the year. Better than Last year as, when I started my previous thread, I had only £187.15 left in October. I failed to last the year! We are away for six days over Christmas, so I think this should be achievable. 

Today I will make a chicken pie, for tonight and maybe Tuesday. I think I'll get a lasagne out for Monday, I've got one in the freezer from last time I made it. 

Off to pick some more raspberries now, before the rain comes back. Hugs to all, mumtoomany.xxx