January 2014 Grocery Challenge

Decided I am going to use up some more eggs and bake some cakes for lunch boxes as I have so many baking indegredients!

fingersxed wrote: »

Can't believe I have had only 2 days grocery shopping.

Spent quite a bit Fri but not as much as I would have if I hadn't been doing this challenge. Did a Lidl visit, Sainsbury visit (only cause I had a £6 voucher and Ariel was on offer a £4!!).then nipped to local chicken out let n got £13 from there. Freezer going down nicely but still a lot of frozen veg to use so needed more meat. Signature updated.

I'm probably being thick but what is a chicken outlet?

It's moy park chicken factory. Factory shop

K9sandFelines wrote: »

Would you be kind enough to share your chutney recipe. Bought loads of apples from Lidls, but they are mushy tasting and not very nice. So would be great to turn them into something other than cake!

I would love too

1lb peeled/cored apples
1lb de-stoned dates
1lb peeled onions
1lb sultanas
1 pint malt vinegar

Finely chop all ingredients, I use my processor, and mix them together in a large bowl. Stir in the vinegar and leave overnight. Mum in law used to put a small bag of mixed spice in as well, and then take it out when ready to put in jars, but I don't bother, I suppose you could add a teaspoon or two if you wanted, but we like it without.
Then give it a good stir and put it in jars.
It keeps well because of the vinegar and it's so simple to make.

HTH

.

K9sandFelines wrote: »

Do you have a recipe for the sauce at all please. I have a glut of Clementines which are reaching the end,so would be good to use them up. Cheers.

Zest all the clementines and then, using a sharp knife (I use a stanley knife that I keep in the kitchen for finely slicing ginger etc), cut out the triangles of flesh from the clementines. Per 8 clementines - one teaspoon of chinese five spice, one teaspoon of ground ginger, one teaspoon of ground cinnamon, finely shred half an inch square of raw ginger into a pan with boiling water from the kettle just covering the clementine flesh. Add the zest and juice of two lemons to make it more tart at this stage and for the pectin that helps thicken the sauce. Add the finely chopped flesh of an apple and half a handful of raisins/sultanas to make up the constituency numbers. Add a shot of port/madeira.

Bring to the boil and then very gently simmer for about 40 mins.

Now the tricky bit. Essentially, a sauce that complements game needs to balance tartness with the sweetness of the meat, so the sweeter the meat the more tart it needs to be (hence you don't put sugar in apple sauce for pork). Pheasant is quite a fatty game and so is quite sweet, so using clementines that are less tart than lemons means that you need to add lemons so that you can judge the sweetness later in the simmer process as you go. You need to bear in mind that as you taste it the alcohol will make it taste more tart until it has burned off so wait for about 25/30 mins in before deciding whether to add more sugar (and if you use muscavado/molasses rather than white sucrose, not only is it healthier, it better allows for misjudgement because a bit of lemon zest can always be added later). So it depends on what it is intended to accompany.

Don't allow it to reduce too much because it will get thicker as it cools owing to the pectin. The more lemon juice you have added the quicker and thicker it will set.

I have still got some home made cranberry sauce and tried fresh galangal and lemon grass (very finely sliced and soaked for a couple of hours in lime juice) and lime zest etc - absolutely smashing!