New Recipes

Slow cooked, preserved lemon chicken stew – (99p per portion)

If you remember last time, I wrote how Flipper have been diagnosed with moderate hearing loss on both ears. Well, this week he finally got his hearing aids. We were really worried about how he would cope with them, but until now everything seems fine! We are hoping it continues.

Ones or twice he has taken them out and tried to pull them apart, but he mainly seems to be accepting that they are in. Since having the hearing aids, we can really see what a difference it seems to be making, he seems happier and more responsive than ever before! He is also chatting a lot more to himself. Its sweet to see how he talks and smiles.

We are also being referred for further testing to see what the cause is of his hearing loss, what we do know is that its not due to glue ear or fluids in the ear, which is a shame as that normally can be treated. One thing I will say to any parent out there, if you are in doubt whether your child got problems hearing, please go and get them checked out. Its painless and if they do have a problem they can be aided hopefully as early as possible.

Whilst all of this has been going on, Blipson has been absolutely amazing, he has been a lovely big brother. We did sports day at his school and he was in a competition, it was lovely to see. He isn’t exactly sporty out from what I can see but he is amazing and have a lovely positive attitude! He is almost ready to move into year 1 next year.

Most days after school, Blipson gets a snack. Often a bit of bread then if hungrier he can have carrots or something healthier. Then he gets to watch a bit of tv, currently he is watching a programme called Mia and Me, it’s lovely about unicorns and a virtual world called Centopia. However, we have seen it multiple times. Then we do a bit of homework… and afterwards when he is in the mood, we do art.

I think with everything that has been going on I have really needed comfort food, and as I had lots of 10p chicken in my freezer and preserved lemons and dried apricots in my cupboards, so I did a Moroccan style dish. I made it in my slow cooker, however, it could be done in a tagine in the oven or on top of the stow in a pot. I do love the slow cooker as you can leave the food and it will take care of itself.

This dish tastes even better the following day, almost like the flavours infuse better. I served it with rice. I gave a portion to my friend who had it with couscous instead.

I topped it up with roasted almonds, chilli and seas salt and some parsley. Flipper had it twice and loved it. Blipson didn’t as he already had eaten with a friend the evening when I served it.

Slow cooked, preserved lemon chicken stew

Serves 4-6

Ingredients

10 chicken drumsticks, skin removed
2 medium white onions, finely chopped
2 teaspoon ground turmeric
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3 teaspoons harissa
3 tablespoons clear honey
2 tbsp liquid from the preserved lemons (optional)
8 preserved lemons, half some and quarter some
15-20 dried apricots
50g almond flakes
½ tbsp chilli flakes
Small bunch of Parsley, finely chopped.
1 tsp Sea Salt Salt and pepper to taste.

Method:

  1. Add the oil to a frying pan and fry the onions for a few minutes until they become translucent.
  2. Now add the drumstick to the pan together with the turmeric, ginger and cinnamon. Make sure it is combined well with the onions. Then add the harissa and honey and stir well. Transfer the mixture to your slow cooker and top up with boiling water from your kettle so it just covers the drumsticks.
  3. Give everything a good stir, then leave on high for about 3 hours.
  4. When the 3 hours are up, add the preserved lemons and apricots to the stew, stir well and leave in the slow cooker for another hour.
  5. By now, the meat should be falling off the bone have a taste of the stew, if you feel it needs more salt add 2 tbsp of the liquid from the preserved lemons. Give it a stir and taste again. Make sure you season the stew right at the end as the preserved lemons are very salty in themselves and you therefore may not be needing any further salt.
  6. Whilst waiting on the stew to finish, toast the flaked almonds in a dry pan, and add the chilli flakes and sea salt right at the end.
  7. Serve the stew with the roasted almonds and chopped parsley on top.

This dish taste even better the following day.

Bon Appetite – as my granddad would have said

Costings:

These has been based on Tesco prices (June 2019), to make the prices more understandable. I do buy most of my spices in bulk to bring down the prices (you save loads). Also the preserved lemons I could only find in Asda.

Drumsticks £1.66
Onions 20p
Turmeric 6p
Ginger 11p
Cinnamon 11p
Harissa 22p
Honey 9p
Preserved lemons (£1.75/14)x8= £1.00
Dried apricots (£2.00/140g)x100 =£1.43
Almond flakes (£1.40/100)x50g= 70p
Chilli flakes 2p
Parsley (£0.70/30g)x 10 =24p
Sea Salt 5p
Salt and pepper 2p

Total cost £5.91, Per portion (£5.91/6)= 99p

 

New Recipes, Pork

Smoked Paprika Pork (£1.84 per portion)

 

Lots of things have happened lately in our household, Flipper has been diagnosed with moderate hearing loss on both ears and requires hearing aids. It was a it of a shock. He can hear but everything is slightly unclear to him. Luckily, we have discovered this early so we can start to intervene and hopefully by the time he reaches school age he will be ok, to express himself. However, he probably will need extra help throughout childhood.

Because of his diagnosis we have started on British Sign Language and Makaton, luckily, Blip loves watching Mr Tumble and to sign with his “baby”. Continue reading “Smoked Paprika Pork (£1.84 per portion)”

cheap, Lamb, Meats, Side dishes

Homemade Lamb Pastillas (49p each)

I always meant to do a post every week, however, I’ll have to acknowledge that sometimes I will get side tracked. Like this week, where I have been feeling exhausted most of the time and not really up to anything. But now, I’m back on track. I have been eating a lot of exciting food lately, Persian roasted lamb, with delicious rice and a delicious Spinach Yoghurt dip. Flipper and Blipper both enjoyed it to my surprise.

With some of the leftover lamb I made Lamb Pastillas, I didn’t make my own Filo Pastry as life is just too short for that, especially when you got kids. I love spending time in the kitchen, but I obviously also needs to spend time with my two lovely boys. Well most of the time they are lovely…

I only made 6 Lamb Pastillas and by the time I took a picture, only 3 were left! However, the recipe can easily be scaled up.

If you eat lamb pastillas in Morocco, you would often find them dusted with icing sugar and cinnamon. I didn’t do this as Blipper isn’t keen on cinnamon.

Flipper loved them, he ate 2 ½, Blipper on the other hand was not a fan at all. He always has struggled with couscous and raisins and the two together was just too much for him. I had anticipated this and made sure there was something else he could eat.

Normally, I got a rule that what I serve is what you get to eat, but I do (very occasionally) bend that rule. Only if I know it is something the boys really will struggle with. I always try and remember that everyone got likes and dislikes. I love most things in all honesty, but that has taken many years. When I was a kid, I was super picky…

Moroccan Pastillas are often formed like a large pie and can be filled with various fillings. Both chicken, lamb, beef, whatever meat you got laying around (rarely pork though, as 99% of Moroccan’s are Muslims) and then different grains/vegetables to fill it up with. You could fold the pastillas like Samosas, if that shape is easier to do. I filled mine with Couscous, raisins, onions, feta, and garlic. You could use carrots, dates, pistachios and almonds, it really depends what you like. Some are meatier than others. Mine contained a very small amount of meat, but where absolutely delicious.

The leftover Filo Pastry Sheets can be frozen and used for other recipes.

 

Lamb Pastillas

Makes 6 small Pastillas

Ingredients

3 Large Filo Pastry sheets
50g couscous
2 small onions
2 clove garlic
30g sultanas
100g Feta
1 tbsp Olive oil for cooking
2 tbsp Olive oil for brushing of pastry
½ teaspoon ground turmeric
½ teaspoon cumin seed
½ teaspoon ground cumin
1 vegetable stock cube.
150 g leftover cooked lamb
1 tbsp flacked almond
½ tsp icing sugar (optional – for dusting)
½ tsp ground cinnamon (optional – for dusting)

Method:

  1. Put the couscous into a small bowl and cover it with hot vegetable stock so it just covers the couscous. Then put a plate on top to cover it for about 10 minutes, or until the stock is totally absorbed.
  2. Peel and finely chop the onion and garlic.
  3. In a frying pan, add the chopped onion and garlic together with the sultanas. Then add the oil to the pan, and add the cumin seeds, ground cumin and the turmeric. Gentle fry it for about 15 minutes or until the onions are nice and translucent and soft. Ensure they do not turn brown.
  4. Whilst the mixture is frying, finely chop up the lamb mixture, add it to the pan together with the couscous. Mix together until the couscous and lamb has been evenly coated by the spice mixture.
  5. Take the mixture of the heat and crumble in the feta cheese. Have a taste and season with salt and pepper if needed.
  6. Now, preheat the oven to 180c.
  7. Whilst the oven is heating up, you need to assemble the Lamb Pastillas, to do this you need to work quickly. Filo Pastry dries out very quickly. Lay the pastry sheets under a damp tea towel. Then take one pastry sheet and cut it into two halves. Brush them with the oil and place the lamb mixture along the shortest edge of the sheet. Fold in the sides and roll them up like logs.
  8. Put the pastillas on a non-stick baking tray, repeat until you have made them all.
  9. Then brush the top with more oil and crumble over the almonds.
  10. At this point you can sieve cinnamon and icing sugar on top.
  11. Bake the pastillas for about 20 minutes or until golden and crispy.
  12. You could serve them with yoghurt drizzled with harissa or chilli sauce
  13. Best eaten straight away whilst hot. However, can be enjoyed cold as well.

 

Bon Appetite – as my granddad would have said

 

Costings:

These has been based on Tesco prices (May 2019). I do buy most of my spices in bulk to bring down the prices (you save loads). Also, for Feta Cheese, Salad cheese works well in its place.

Filo Pastry (£1.85/12)x3 =47p
Couscous (70p/500g)x50g = 7p
Onions 10p
Garlic 6p
Sultanas (99p/500g)x30g = 6p
Olive oil (£3.60/1000ml)x45ml = 17p
Turmeric (£1.15/100g)x5g = 6p
Cumin seeds (85p/37g)x5g = 12p
Ground cumin (£1.50 / 400g)x5g= 2p
Vegetable stock cube (50p/10)x1=5p
Leftover cooked lamb (£6.67/1000g)x150g= £1.01
Flaked almond (£1.30/100g)x15g= 20p
Feta (0.99/200g)x100g= 50p

Total cost £2.89, Per pastilla (£2.89/6)= 49p

 

cheap, Danish, Side dishes, vegetarien

Warm Potato Salad – a Great Side Dish (45p per person)

I think I have mentioned a few times that I wasn’t the greatest fan of my mums cooking, however, one thing I remember that she did make exceptionally well, was warm potato salad. I loved the sourness off it, it almost gave another dimension to the dish. It felt lighter than a traditional potato salad.

Therefore, I called her a few weeks ago and got her to email me the recipe she used. However, it was not very precise so, a bit of this and a bit of that. However, this gave me enough to work on. So, for a few weeks, I have been perfecting my warm potato salad and finally found it good enough to give you all the recipe. This is the way I made them for our keyboarder last week.

The boys weren’t convinced about it, but then I assume it is quite an unusual flavour. They both gave them a very good try though. I will be serving them again for the boys as I believe the more times, they get to taste something the more likely they are to get to like it in the end.

Blipper has come such a long way since his little brother was born. When I was pregnant with Flipper, I was so poorly due to Hyperemesis gravidarum that the first 7-8 months I allowed him to live on cereal, pizza and ice-cream. This meant that he really started to dislike trying things. But now 18 months on, and he is amazing at trying new flavours.

The main difference is that I changed the way we serve the food. Instead of serving the food on individual plates I changed it, so all the food is served on big serving platters at the middle of the table, and no alternatives, so what we serve is what there to eat. I believe that when food is served up attractively both adults and kids are more likely to try the food. Since we changed the way food is served Blipper and Flipper seem so much happier at meal times since they don’t have any alternatives. Obviously, there will be times where I serve something different for them both, mainly when I cook something extremely spicy.

Another change I have done, is that Blipper get one day a week where he can choose what we eat, normally Fridays. This week he got to choose on a Thursday as tomorrow is Bank Holiday Friday and Bank Holidays, I like to choose, as it needs to fit in to the rest of our plans.

img_2366

Warm Potato Salad

Serves 4

Ingredients:

800g Small potatoes
6 Spring onions, white and green parts
50g Butter, unsalted
150ml water
2 tbsp Apple cider vinegar (or normal vinegar)
1 tbsp Dijon Mustard
1 tbsp Sugar
2 tsp Salt (1 is for boiling the potatoes)
Salt and Pepper to taste.

Method:

  1. Peel the potatoes and halve any that are too big.
  2. Fill up a pot with water and add the Salt then boil the potatoes until just cooked through.
  3. Cut the potatoes into 1 cm thick discs, leave them to cool down whilst preparing the rest of the ingredients.
  4. Now rinse the spring onions and cut them into fine slices. Keep the Green parts aside.
  5. Pour 150ml of water into a pot, then add the vinegar, sugar, salt and the white part of the spring onions. Boil it for 2-3 minutes or until the spring onions are soft. Then add the mustard and butter to the pot and wait for the butter to melt.
  6. Add the Potatoes to the mixture and gently mix the potatoes into the mixture, be careful to not over mix as you don’t want the potatoes to break up. Slowly bring the mixture back up to a gentle boil, before turning it off. The potatoes should be warmed through before turning the mixture off.
  7. Before serving, taste and season with extra salt and pepper if needed then add the green part of the spring onion to the mixture and gentle mix it through.
  8. Serve warm or lukewarm as a side dish to any meat such as Meatballs (frikadelle), Karbonader, pork steaks etc.

img_2371

Bon Appetite as my grandad would have said.

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per April 2019).

Ingredients:

Potatoes (£1.00/1000g)x800g = 80p
Spring onions (6 in a bunch)= 55p
Butter (£1.50/250g)x50g = 30p
Tesco Cider Vinegar (£0.80/350ml)x30ml = 7p
Dijon Mustard (£0.55/185g) x 15g = 5p
Sugar (0.69/1000g)x10g= 1p
Cooking salt (£1.10/3000g)x10g= 1p
Salt and Pepper to taste. 2p

Total cost = £1.81
Per portion (£1.81/4) = £0.45 per portion

 

Beef, cheap, Danish, Meats, Pork

Danish Breaded Meatballs – Karbonader, (57p per meatball)

Not sure we got an expression for it here in the UK, but in Denmark there is certain types of food we call for Grandma Food (Mormor Mad). This is typically traditional Danish dishes that our grandparents used to make or food that the younger generation got a lovely memory of being served as a child.

It’s not a specific meal but loads of different meals and everyone got their own favourites. For me, one of the dishes I remember with great fondness is Karbonader or Danish Breaded Meatballs. It wasn’t my grandma who I remember cooking it, but my lovely Aunt Sonja and my Dads Sister Ingrid. I still can remember visiting my Uncle and Aunt and stepping into the kitchen where a frying pan with Karbonader being cooked and an amazing aroma that came from it. I used to long for the food Sonja cooked and it was always a pleasure to visit, not only for the food obviously but also for the company.

Often when I visited, I would go with my uncle to the farm and see the cows coming in and being milked, it was lots of fun. I remember tasting the fresh milk straight from the cow, it was still warm and delicious! we would be allowed to feed the animals and see how they went from calves to full grown cows; it was an amazing experience. When we were finished being outside, we were starving and ready for dinner time!

I seem to remember that my Aunties Karbonader was served with new boiled potatoes and a delicious brown sauce. However, I also loved when it was served with a warm sweet and sour potato salad. Which is what I served it with for my boys, together with sweet corns, peas and carrots and some pickled beetroots and a lemon wedge.

Most of my meals seems to have sweetcorn, peas and carrots in fairness. Just because I know both boys like those vegetables and therefore will eat them quite happily. I like to ensure that they get enough vegetables as its full of vitamins.

Now, I must add this is probably not the healthiest recipe as its breaded and fried in oil and butter… but please try it as its yummy. I know there is quite a few different recipes for karbonader, however, this is mine. Both Flipper and Blip ate the meat and vegetables, but neither was keen on the potato salad. Luckily, I had a leftover Yorkshire pudding and some garlic bread for them on the side. But at least they tried it.

I make mine a bit smaller than they normally should be, as neither of my boys could eat that much meat and I would struggle as well. Normally its 300g of meat to two kabonader. So Instead of getting five Karbonader out of my 750g meat, I made 7.

Danish Breaded Meatballs (Karbonader)

Feeds 4 -6 adults

Ingredients:

750g Mixed Beef and Pork Mince
3 Tbsp flour
2 Eggs
2 Tbsp Oil
2 Tbsp Salted Butter
300 Ml Breadcrumbs (preferable coarse breadcrumbs)
Salt and pepper

Method:

  1. Crack the eggs and whisk them in a bowl.
  2. Form the meatballs (if you have bought the beef and pork mince separately, you should mix it together before forming the meatballs).
  3. Season the meatball generously with salt and pepper on both sides.
  4. Then dip the meatballs first in flour then into the egg mixture and lastly into the breadcrumbs. Put on a plate until you have formed them all.
  5. Now heat the butter and oil on a large frying pan, and when warm brown each of the Karbonader for about 1 minute on each side. Then turn the heat down to medium heat and finish cooking them for about 5-7 minutes on each side or until finished. (this depends on the size of the meatballs).
  6. Best enjoyed straight away.

Bon Appetite as my grandad would have said.

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per April 2019).

I used Aldi’s Mince as they had a combination off both and was reduced. I also use my own breadcrumbs, simply made with any stale bread I got and then kept in my freezer until needed.

Ingredients:

Pork mince (£1.99/500g)x375g= £1.50
Beef Mince (£1.49/500g)x375g = £1.12
Flour (0.45/1500g)x10g= 1p
Eggs = 16p
Oil (£3.50/5000)x30ml =3p
Butter = £1.50/250g)x30g =18p
Breadcrumbs (preferable coarse breadcrumbs) (0.80/2)= 40p
Salt and pepper 2p

Total cost = £3.42
Per portion (£3.42/6) = £0.57 per portion

 

Side dishes, vegetarien

Courgette and Spinach Filo Pie (£1.15 per portion)

Whatever we eat these days seems to depend on what I get on offer in my local shop. If I’m lucky I get the 10p reduced deals in the evening. It’s very hit and miss. Some days, I get loads other days nothing at all. I have been lucky lately and found loads and loads of chicken reduced to 10p… My freezers are full of chicken (so be prepared, chicken recipes may appear soon). I’m lucky I got 3 freezers and I tend to fill them up. But rotating what I got in them, so I eat the oldest things first.

I often think that my kids are lucky they get a very varied dinner, and most of the time its quite healthy as well. I like to serve the food on big serving plates in the middle of the table. This is so the boys or at least Blip can help himself. It helps him understand how much he can eat, my rule is, what you put on your plate you must eat… however, he is welcome to come back for more if he eats what’s on the plate. I.e. You can’t just eat meatballs, you need your vegetables and potatoes as well before you can have more meat or whatever it is you fancy.

I love eating dinner with my boys, we talk, we laugh and we sometimes we cry. Our conversation is often really random, but sometimes I get snippets of what is going on in Blips life at school, things he perhaps wouldn’t have thought about talking about if it wasn’t for this important time together.

We now have dinner at 6 in the evening and when Blip comes back from school, we have a light snack, the snack will consist of something like a bread role with butter, ham or fruit. Just enough for the boys to not be starving. It does mean that I rarely make “kids” dinners, i.e. Fish Fingers, Nuggets, Hotdogs, instead I believe they benefit from eating the same food as me, and hopefully one day they will eat everything. Now, this does not mean that dinner time is always lovely, sometimes I feel ready to throw both boys out in the rubbish.. I mostly find this to be the days when I’m exhausted as I don’t have the energy and this reflects on the kids. It’s a funny world we live in.

One of the vegetables I often get reduced is courgettes, I absolutely love them, however, I get tired of eating them the same way every time. So when I found myself surrounded my courgettes I decided it was time for something different and I went searching in my fridge and freezer.

I also had salad cheese (feta), filo pastry and spinach, which I had purchased reduced and I was planning to turn it into a Greek Spanakopita Filo Pie. So, I decided to mix it all up a bit and make a Courgette and Spinach Filo Pie. What a triumph… I absolutely loved it… Flipper and Blip on the other hand was not convinced at all. In fairness it is a rather “adult” flavour, and most children probably wouldn’t be keen.

Luckily, I also made some paprika chicken with preserved lemons as I had a feeling they wouldn’t be keen on the Spanakopita. Instead I passed some off the Spanakopita on to my friend who enjoyed it.

I served it all with homemade Tzatziki


Courgette and Spinach Filo Pie

Serves 6 as a main, or 8 as a starter or side

Ingredients

2 eggs
450g Spinach
6 medium courgettes
½ grated nutmeg
200g feta (or salad cheese)
30g dill
30g Parsley
5 sheet Filo Pastry from a 175g pack
Pepper
Lemon zest from one lemon or 1 tsp lemon juice
2 grated garlic cloves.
2 tbsp Oil

 

Method:

  1. Pre-heat the oven to 170C if fan assisted or 200C if not a fan oven.
  2. Grate the courgettes, and finely cut the spinach. Place a large frying pan over medium heat and add the grated courgettes and spinach to it with 1/2 a teaspoon of salt and pepper and squeeze in the garlic cloves, then gently fry the mixture until the courgettes has gone slightly soft and started to release the extra liquid.
  3. Now add the mixture to a clean tea towel over a colander and let it drain for 15 minutes or until cold enough to handle the mixture. Then wring the tea towel tightly to extract as much liquid as possible from the mixture.
  4. Transfer the mixture to a large bowl, adding chopped up parsley and dill, nutmeg, pepper, lemon zest and eggs. Then crumble the feta into the mixture and stir it well to combine all the ingredients.
  5. Then line a deep, frying pan with greaseproof paper, please ensure the frying pan is oven safe, alternatively use a baking tin. Lay a sheet of filo over the base, allowing the excess to hang over the side of the pan, and brush with oil. Top with another piece of Filo, rotating it slightly so the excess hangs at a different angle. Repeat these 3 more times until you have used up 5 sheets of filo. Make sure to oil the sheets every time and work quickly.
  6. Now add the courgette mixture to the middle of the pie and even it out. Then fold over the overhanging pieces of filo ensuring to brush with oil every time. For the best result the filo pastry on top should be crinkled/crumbled.
  7. Place the pan in a preheated oven for 45 minutes, (ensure the frying pan is suitable for oven use).
  8. Lift out the filo pie to a suitable serving platter and serve hot or cold. It’s brilliantly on its own or as a side dish.

 

Bon Appetite as my grandad would have said.

 

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per April 2019).

Ingredients:

Eggs = 16p
Spinach (1.50p/900g)x450g = 75p
Courgettes (0.4p x 6 courgettes) = £2.40
½ grated nutmeg = 5p
Salad cheese = 75p
Dill = 70p
Parsley = 70p
Filo Pastry = (1.85p/7sheets) x 5sheets =£1.32
Pepper 1p
Lemon zest (free, as the lemon I use for other dishes)
Garlic Cloves (0.62/40cloves)x 2cloves= 4
2 tbsp Oil (£3.50/5000ml)x30ml =3p

Total cost = £6.91
Per portion (£6.91/6) = £1.15 per portion

 

 

 

 

Beef, middle eastern

Lazy Beef Tagine (£1.17 per portion)

I used to have a Tagine years ago, however, we broke the lid by mistake. I never got around to replace it as I always seemed to have other things to use my money on. The other day I went into a small charity shop on my way back from a friend’s house and there I found a brand-new Tagine!! It even had the sticker on it with original price £20.00 and the care instructions of how to care for it. I snapped it up for a few pounds.

When I got home, I immediately started to think, what can I cook in my tagine, and I went through my freezers. Two recipes came in mind, my Moroccan inspired chicken recipe or the Lazy beef tagine which I used to cook a lot. I had both chicken and stewing beef in the freezer. In the end I decided to use the reduced 95p Stewing Beef, I had picked up from The Co-op.

I was going to serve this for Blip and Flipper as dinner, but plans changed, and I was getting a friend over for lunch the next day. I thought this would be much more appreciated by her, than by my two wonderful boys.. Especially, as I wanted to serve it with a quinoa salad, Babaganoush and Tzaziki.

Don’t get me wrong I love serving healthy interesting food for my two boys, but occasionally it is nice to serve it to another adult who really appreciates it. Instead my two boys and I had reduced meatballs and pasta for dinner (£1.35 for 12 meatballs).

This tagine dish can be made in the slow cooker as well or as a casserole dish as well. What I like about the tagine is that it is very easy and the flavour seems to be much better than when you use a slow cooker. All you do is literally to put all the ingredients into the tagine and leave it to be. Make sure to cook it low and slow, to ensure tender meat. It could be served with couscous or as here with quinoa or even rice, depending how you like it.

Even a big bowl of salad with some flatbreads on the side. The dish taste even better the following day.

Lazy Beef Tagine

Serves 4-6

Ingredients

400g Stewing Beef, Diced
1 Can chopped tomatoes
5 medium potatoes
1 Can chick peas, including liquid
1 medium onion finely chopped
2 medium sized carrots, chopped
3 garlic cloves finely chopped
1 lemon
1 tbsp oil
2 tsp turmeric
2 tsp Cumin
½ tsp Ginger
Salt and pepper to taste.
Roughly chopped parsley for the top

Method:

  1. Turn the oven on to 160C (140C if fan assisted).
  2. Finely chop the onion, peel the garlic, peel the potatoes and quarter them, peel the carrots and slice them into 1 cm discs.
  3. Add the oil in a pan and fry the onions until they take a brown almost burnt colour on the edges. Then add all the spices to the mix and fry for another minute.
  4. Now add the tin of chickpeas including the liquid and the chopped tomatoes to the tagine, then add the fried onions, squeeze the garlic in and add potatoes and carrots, mix it together. Add the beef to the mixture and mix it all.
  5. Place two half lemons to it, then top up with water, about 200 (depending on the size of the tagine, be carefull to not overfill it). season with ½ teaspoon of salt and pepper.
  6. Put the lid on and place the tagine in the bottom of the oven cooking it for 1 hour 45 minutes.
  7. Be careful when you take it out as the steam builds up inside it. Now taste the tagine and season accordingly.
  8. Scatter the chopped parsley on top before serving.
  9. Serve with couscous or quinoa salad.

 

 

Bon Appetite as my grandad would have said.

 

 

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per March 2019).

Ingredients:

Stewing Beef £2.59
Chopped tomatoes 30p
Potatoes 50p
Chick peas 40p
Onion 18p
Carrots 12p
Garlic cloves 9p
Lemon 19p
Oil 1p
Turmeric 2p
Cumin 2p
Ginger 1p
Salt and pepper.2p
Parsley 23p

Total cost = £4.66,  Per portion (4.66/4) = £1.17 per portion