Show Jamie How To Cook On A Budget Champagne Contest

foxy-tigger

Hi there! This is my first post so bear with me!

I grew up on Cheese and Potato Pie. It is a real Yorkshire Dish

You boil your potatoes with an onion or an onion and a half. Mash down with a little butter. (not Milk as it can go soggy) Add seasoning if you like, then pop in an oven proof dish, grate Cheese on top and grill.Serve with Baked Beans or Tinned Spaghetti. Something like that. I don't know the quantities as It is always guess work for however many people there are.
I have served it with Salad too before. Its Delish and real "poorly" food if you know what I mean!

Thanks so much for all the other recipies. I have copied a few of them, and the Lentil Soup I made this teatime :D:D:D:D

dalesmum

Some of you may have seen this when I posted it a while ago.

HAM FRIED RICE

Rice, cooked ham, frozen peas, egg, soy sauce.

Fry cupful of uncooked rice in hot oil until brown. Add sufficient water to cook. Add handful of frozen peas and strips of packet cooked ham, cover and cook over low heat. When almost done, break an egg onto rice, replace cover. When egg is set, break it up and stir it through the rice along with soy sauce to taste.

Fed four for less than £1.20. Might even be less than a pound as I haven't costed it exactly.

irishanny

I can't wait to try these recipes out . They sound great.Thanks

lil_me

Can I just mention something without appearing to be mean???

A family member works for Sainsburys, they've been giving them coupons to buy they meals ingredients so they can tell customers what they are like. I'm lucky because she didn't like some of the things so free stuff for us, anyway, while looking at the info I noticed the following

If they use an ingredient the FULL cost of the ingredient is included. For example you only need a small amount of flour for the fishcakes but the costing for he exercise is for a FULL bag. I think most of the recipes you would have 'left overs' I just wouldn't want 'Jamie' accusing OSers of cheating when it comes to pricing if they are allowing say 40p for quarter of a packet of peas when he puts in for the whole cost etc.

The only store cupboard items not counted in the calculations are (not in all recipes) an egg, salt, oil, pepper and dried oregano.


Anyway being mean aside (just think if it's done publically we wouldn't want him arguing :rotfl: ) some great recipes!!!

shazziere

kimbi15....made ur mushroom soup today.....sooooo easy....tasted lovely.Neva would ve thought of making it from scratch.Hubby loved it too.thanks for the inspiration.

georgoroth

The Eternal Casserole
'The Stew upon which the sun will never set'

I thought I would add this to my haricot bean curry because it is another way of eating when you literrally have no money until payday. This recipie is more of a guideline than anything else, as by it's very nature, the eternal casserole is a constantly evolving entity.

The idea is to create a delicious meal that will feed you forever... Whenever you start running out of stew or it gets boring, add something else, and cook until you have a new meal. There is list of suggestions at the end of this recipie for things to add.



So here is how to start your casserole's never ending path to enlightenment:

1 'Stew Pack' from Morrison's (or equivalent selection of turnips, carrots, onions, and parsnips and potatoes) should cost about 40p

Pint of hot beef stock: Make it yourself with bones from the butcher's, or from your sunday roast.

Some Stewing steak, depending on how much you want to spend

A good 300-500g of offal. The Best is always Ox, if you can get it, but lamb hearts and kidneys are also great in a stew, as are pig livers and kidneys. See what your butcher/ supermarket has and experiment!

Salt and Freshly ground Black Pepper

A palm full of seived flour

Method:

Preheat the oven to gas mark 2, making sure ther is enough space for your saucepan to fit in.

First, you need to Brown the meat and offal to seal in the juices during slow cooking. Using a large pan, fry everything in small batches so that there is lots of space in the pan for moisture to escape.

Once everything is sealed off, pour the fat and juices from the frying pan in to a large saucepan or casserole, putting the meat and offal to one side. Heat until bubbling and smoking, then add the flour, stirring furiously to a thick paste before it sticks. Add some stock if there is not enough liquid. now return the meat and offal to the pan and stir together. Add the stock in small amounts until the meat is nicely submerged.

Add the contents of your stew pack: you only need to coarsley chop the vegetables in to large chunks, and the onion can go in in to halves, as it will disintegrate over the next few hours.

Bring to simmering level, and put the lid on. Put in the oven for 2 about two and a half hours. Try the meat, which should be lovely and tender, melting in the mouth. If it is not, leave in the oven for another hour. You should have a nice thick sauce by this time, which will be gorgeous served with mash, rice or pasta.


Want some more?
Now it's time to add some more stuff. I leave this entirely up to you, but I hope that you will enjoy seeing your casserole slowly change and accumulate delicious flavours throghout it's life. Here are some of my favourite examples:

More meat or offal
Some chopped sausages
Lentils
Haricot Beans
A can of soup
A whole Oxtail joint: cook for a long time
Gravy Browning: gives your casserole a an attractive midnight hue
Some booze: English ale or red wine
Black Puddings
Vegetables
Mushrooms
Tea or Coffee

crafty_swan

great recipes thanks:j:j

got-it-spend-it

Some great ideas on this thread- I'll definitely be trying many of them!

I've only managed a main course, but brought it in well below a fiver!;)


Main Course- Lentil Moussaka
Onion, chopped-15p
Six Mushrooms, chopped- 35p
Tin of chopped tomatoes-21p
Red Pepper-40p
100g Red lentils-12p
400ml Veg stock-5p
Aubergine-60p
Three potatotoes, boiled and sliced-45p
Cheddar-90p
250ml Milk-28p
Two Tbsp Plain Flour-2p
Two Tbsp Veg Oil-5p
Glug of olive oil (for frying onion and aubergine)- 5p
= £3.53


Fry the onion, pepper and mushrooms in the olive oil until soft, then add the lentils, tomatoes and stock and cook for 20 minutes, until the lentils are tender. At the same time fry off the aubergine in some olive oil until soft and golden.

Heat the vegetable oil then add the flour to form a roux, and cook out for a couple of minutes, Slowly add the milk, stirring all the time to create a white sauce. Season with salt and pepper, remove from the heat and add three quarters of the cheddar.

Pour the lentil mixture into a deep casserole dish. Layer the aubergines on top, then layer the sliced, cooked potatoes on top of this. Finish off with the cheese sauce, sprinkling the remainder of the cheddar on the top. Bake at 200 degrees celcius for 30-40 minutes, until bubbling and golden.

GISI

LindseyandMatthew

thanks for all your hard work guys, some excellent ideas there

kimbi15

shazziere wrote: »

kimbi15....made ur mushroom soup today.....sooooo easy....tasted lovely.Neva would ve thought of making it from scratch.Hubby loved it too.thanks for the inspiration.

No problem. I actually came across this by luck as I was trying to make a broth at Uni and burnt it (oops), so I happened to have some mushrooms in the fridge and thought why not. Thanks again