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

 

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

 

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

 

 

 

cheap, Chicken

Chicken, Leek and Mushroom Pie- (84p per portion)

My grandparents who I was very close to always used to say, waste not want not. They both experienced the shortage of food, under the war and also the shortage of other necessities in those years. My grandad especially hated food waste, he remembered the depression and people queuing for food. My grandma was more off a practical cook instead of an experimental cook. She often cooked the same things. But what she cooked, she cooked really well, especially her biscuits. 

However, it never occurred to me how much the things my grandparents used to say to me as a child has actually stuck with me. I hate waste, I hate throwing good food out. Also, I use my nose and my eyes to judge whether food is still ok to eat. I think a lot of people have become way too reliant on the best before and use by date. I rarely stick to that, except when it comes to mussels and other sea food like that. But only because I once became really ill eating sea food that was well out off date, a friend cooked it for me… and ohh we were sick…

It’s a good thing I’m not too bothered about the dates, as I now tend to pop to my local shop in the evenings. Often, I pick up amazing offers at either 7pm when it’s 75% off the price and 9pm where its 90% of the price or 10p each item. The Other day I picked up lots of reduced Chicken… Drumsticks and whole chickens for 10p each!! I made a roast chicken not long ago for friends, I kept the carcasses and stripped off any meat we didn’t eat. I also stripped some meat of drumsticks that we didn’t get through. I have been keeping it all in the freezer.

This week Flipper has been poorly with tonsillitis and double-sided ear-infection and as he was relaxing, I spend all of Tuesday cooking, he loves being around whilst I cook. I made a lovely chicken soup on the carcasses and with the leftover meat (see my previous blog) and I made this chicken pie containing reduced mushrooms, leek, bacon and the leftover chicken together with a bit of the soup to make a yummy filling. I also had puff pastry, just the basic ready-made stuff from the super market. That’s one thing I can’t be bothered to make from scratch I must admit.

Blip really enjoyed the food, Flipper tried it, but with his hurting throat and ears he really wasn’t too interested. Luckily, he finally seems to be recovering.

I served the pie with green trees (broccoli) and yellow tree trunks (baby corns) which I had found reduced as well. Blip won’t eat them if I call it broccoli and baby corns. We also had potatoes on the side.

Chicken Pie

Serves 4 – 6 people

Ingredients

1 packet puff pastry
Leftover meat from chicken (approximately 400g)
1 leek
4 rashers of streaky bacon (or cooking bacon)
250 g closed cup mushrooms
1 garlic clove, grated
½ teaspoon nutmeg
250ml chicken stock (or leftover soup)
100 g cream cheese
100 g Greek yoghurt
1tbsp plain flour
Salt and pepper
1 tbsp oil 

Method:

  1. Take the puff pastry out of the fridge and leave out for about 10 to 15 minutes before using. Clean the leeks thoroughly then cut them into 1 cm discs, set aside. 
  2. Clean and quarter the mushrooms and put aside. 
  3. Make sure the chicken is made into small pieces and all deboned. 
  4. Chop the bacon into small squares. 
  5.  Now line the pie tray with 2/3 of the puff pastry, reserving the rest for the lid, ( I use a non stick tray so its not necessary to grease it first).  Place thelined  pie tray in the fridge until it needs using. 
  6. If cooking the pie straight away, turn the oven on now to 180C (fan oven) or 200C traditional oven. 
  7. Add the oil to a frying pan and fry the bacon on a medium heat until crispy and then set the bacon aside. 
  8.   In the fat from the bacon add the mushrooms, garlic, leeks and saute until the leeks has softened. Then add the chicken and stir.
  9. Now add in the yoghurt, cream cheese, nutmeg and 200 ml of chicken stock mix it well and leave to simmer for about 5 minutes. 
  10. Whilst the mixture is simmering, add the flour to the remainder of the chicken stock and mix it until it forms a paste. 
  11. Now add the flour mixture to the filling, mix and simmer for another 1-2 minutes, the mixture should have thickened up. Taste the mixture and season accordingly with salt and pepper.
  12. Add the filling to the Pie tray and place the remaining pastry on top so it forms a lid. You can decorate it with any of cut pastry if you wish. Ensure you make 1 or 2 holes in the pastry so steam can escape. 
  13. Place in the warm oven and bake for about 20 minutes or until the pastry is nice golden and flaky. 
  14. Serve with vegetables of your choice and potato bits.

 

img_1879

 

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).

 

–      This time costings are harder as I’m using a leftover chicken. However, I have calculated it on ½ a leftover medium chicken from Tesco 1.3-1.5 kg.


Puff pastry £1.30
Chicken £1.50
Leek (£1.50/3)x1 =50p
Bacon (£1.25/14)x4 = 36p
Mushrooms (95p/300g)x250g=80p
Garlic clove 3p
Nutmeg 2p
Chicken stock (or leftover soup) (50p/10)x1 =5p
Cream cheese (49p/200g)x100g = 25p
Greek yoghurt (85p/500g)x100g =17p
Plain flour (45p/1500g)x 10g = 3p
Salt and pepper 2p
Oil (£3.50/5000ml)x15ml =1p

 Total cost £5.04  – Per Portion (£5.04/6)= 84p

 

 

cheap, Chicken, Meats, Soup

Waste Not Want Not – Chicken Soup – (94p per portion)

When I was about 9, my parents got divorced. The best thing they ever did in my opinion. They are as different as the sun and the moon and neither me or my brother have ever had any doubt that it was the best thing, they did for us. However, it brought a lot off changes into our lives. Some of them were good changes, however, it also brought its challenges with them.

I had to stay with my mum whilst my brother stayed with my dad. My brother is 4 years older than me. We were very close and still are very close, even when we don’t see each other that often.  I was only allowed to see my dad every other weekend and it was hard, as I had always been very close to my dad. Anyone who knows us, says there is no doubt I’m his daughter. Both with looks and the ways we are. I got a lot of positive traits from my dad.

One of the things I really enjoyed when I used to visit my dad and brother in the weekends, was the food he used to cook for us. My dad is a really good cook, he loves cooking and puts a lot of care into it.  Whereabout my mums cooking is rather horrendous (sorry mum) and more, let’s put this in a pot and cook it as quickly as possible. My mum’s food is either really plain or very hot and unbalanced.  There are only one or two meals she really cooks to perfection.

One of the things my dad often cooked for us was soup, not always chicken soup but often and ohh my days how I loved it! To this day when I visit my dad in Denmark, I always ask him if he can make me soup. He normally does it as he knows it makes me very happy!

I have recreated the recipe he used, however, changed it slightly as I wanted to make it from leftover chicken from Sunday roast, instead of from a whole chicken.  It almost tastes the same, but it will never be as delicious as the one my dad makes. Even if I use his recipe, it’s just not quite right.

Also, I haven’t made the traditional Danish meatballs and flour balls (melboller) we normally add to the soup back in Denmark, mainly as I still haven’t mastered the technique and they therefor don’t taste quite right.

The good thing is, that if you got enough leftover chicken meat and about 250ml soup you can turn all of this into a gorgeous chicken pie. If you are planning to make a pie, then you need about an extra 400g of chicken and 250 ml of soup.

Blip enjoyed the soup, Flipper didn’t but then he does have tonsillitis and an ear infection.

I served the soup as a starter before the chicken pie and I also have had it a few more times since.

I added a bit of pasta in for the kids, however, you can leave this out if you wish.  I would recommend Anellini or Filini pasta, as they take very little time to heat up. You would only need a small handful of this.

The soup freezes perfectly as well

Chicken soup

Serves

At least,  4 as a main course.

Ingredients

For the soup:

1 carcase
1 onion
2 Carrots
1 leek (green and white part)
1 thumb sized piece of fresh ginger
2 celery sticks
2 whole garlic cloves.
2 litters of water
Salt and pepper

Filling for the soup:

400 g chicken
2 leeks
2 carrots
50g Anellini or Filini Pasta (optional)
Salt and pepper

Method:

  1. Clean the leek and chop into 1 cm discs, also cut the carrots into 1 cm pieces, cut the onion into quarters, unpeel the garlic and slice the ginger into 5 match sticks.
  2. Add the carcase to the pot, and all the vegetables for the soup, (remember to reserve the vegetables that are for the filling of the soup). Now add the 2 litters of water and a teaspoon of salt and pepper. Put the lid on and gentle boil the soup for 1 hour and 15 minutes.
  3. If any white forms on the soup whilst simmering, gently remove with a spoon and continue to cook. You may have to do this several times during the cooking time. This ensures that the soup stay nice and clear.
  4. Now prepare the filling for the soup, ensuring the leftover chicken is cut into bite size pieces, peel the carrot and cut into 1 cm round disks. Also ensure to clean the leeks thoroughly and cut into 1 cm disks.
  5. After the 1hour and 15 minutes is up, sieve the soup and discard all the vegetables and the carcase of the chicken.
  6. Place the now clear soup back on the stove, season with salt and pepper and add all the filling for the soup. Including the pasta if you are planning to use it. Let it simmer for another 15 minutes or until the carrots are nice and soft.

 

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).

–          This time costings are harder as I’m using a leftover chicken. However, I have calculated it on ½ a leftover medium chicken from Tesco 1.3-1.5 kg.

 

Ingredients:

Chicken +(carcase) £1.50

Onion 10p

Carrots 18p

Leek £1.50

Ginger 15p

Celery sticks 10p

Garlic cloves. 6p

Pasta 99p/400g) x50g = 13p (https://www.tesco.com/groceries/en-GB/products/259347043)

Salt and pepper 2p

Total cost = £3.74 Per portion (3.74/4) = 94p per portion

 

Chicken, Meats

Chicken One-Pot – Food for the Soul – (92p per portion)

 

It’s been way too long since I have updated my blog and there are many reasons as to why. No, l didn’t just get tired off writing my blog. Unfortunately, life just took over and I got overwhelmed. The last thing on my mind was to write any posts. However, I have missed it and knew that it was time that I started again.

So you may be wondering what happened. We sold our house, however, the whole sale went messy and even though we had buyers to buy it, it took 6 months for the sale to get through. .However, this meant that we lost the deal on the house we where going to buy. Instead, for 4 months we lived in Air BnBs… believe me it was hard as we moved around a lot… Now.. we are finally renting a place until we find out if we are going to buy a place or not.

Also, Baby Flipper became a toddler, he is now 18-month-old. And Toddler Blip is no longer a toddler but a clever school boy. He started in reception in August and, touch wood, he is doing really well…

As to me, well I have finally decided that it would be too much for me to work, and instead I will for the time being be a stay at home mum to my two boys. Hopefully this means I’ll have plenty of time to focus on cooking delicious food for my two boys…

With all the confusion that has been surrounding my little family one of the things that has been constant is mine and our love of food. Yesterday when “Blip” came home from school, we made one of my favourite dinners. One Pot Chicken. It’s what I would call comfort food and food for the soul… (another reason I love this dish though is because it all can be made in one pot and therefore it saves on the washing up).

Blip and Flipper both ate the food, only refusing the tomatoes. Strangely enough, neither of my boys likes tomatoes very much. I used chicken drumsticks, however, you could easily use thighs instead, preferable with the bone in. I’m quite lucky that I have often found chicken drumsticks reduced in my local Co-op I got nine trays yesterday for 65p each. My friend got some off them. Its brilliant when you got friends you can share your bargains with.

img_0669

Now some people may say that 2 drumsticks per person isn’t enough, for our family its enough. However, you could serve it with salad and garlic bread on the side.

One Pot Chicken
–          Serves 4

Ingredients:

8 Chicken drumsticks
2 tbsp plain flour
1 tbsp all-purpose seasoning
1 tbsp vegetable oil
2 Rasher streaky bacon, chopped
400 ml Chicken stock
500g small potatoes, halved if big
100g Full fat soft cheese
200g peas
200g Sweet corn
200g Cherry tomatoes, halved
2 tbsp finely chopped dill (optional)

Method:

  • Season the chicken with salt, pepper, and the all-purpose seasoning, then dust with the flour.
  • Heat the oil in a large lidded pan and brown off the chicken, this may need to be done in batches. When Brown set aside on a plate.
  • Without cleaning the pan, fry the chopped bacon in the pan until crisp. Then return the chicken into the pan and add the chicken stock, cover and let it simmer for 10 minutes. Then add the potatoes and cook for a further 20 minutes or until the potatoes and chicken is cooked through.
  • Now stir in the cheese, and add the corn and tomatoes and let it simmer without the lid for a further 3 minutes. Then add the peas and cook for about a minute so the peas are just cooked through. Now turn off the heath and add the dill, season further if needed.

Bon appetite – as my granddad would have said

Costings:

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

 

Ingredients:
Drumsticks  £1.24
Flour (0.45p/1500g)x20g = 1p
All-purpose seasoning (0.95/100g)x10g =10p
Oil (£5/5000ml)x15ml= 2p
Streaky Bacon = (£1.25/12)x4=42p
Chicken stock (0.50/10)x1= 5p
Potatoes (0.77/1000g)x500g= 40p
Full fat soft cheese (0.49/200g)x100g= 25p
Peas (0.62p/900g)x200g=14p
Sweet corn (0.79p/907g)x200g =18p
Cherry tomatoes (0.85/330g)x 200g=52p
Dill (0.70p/30g)x15g = 35p

Total cost £3.68  – Per portion £3.68/4 = 92p

 

Chicken, Meats

Chicken, Leek and Mushroom “Leftover” Pie (£1.45 per portion)

Now the other day me and Toddler “Blip” had the Lemony chicken pasta, well he just had the plain pasta as he wasn’t feeling too well. His chest sounded really wheezy, luckily,after a good night sleep he seemed better. I decided to keep him home from nursery though.

I know for a fact that I don’t like going to work, if I’m not 100% and therefore I don’t believe he would like to go to nursery before he is feeling well again. Luckily, he loves being home with me and Baby “Flipper”. I love to see them together and how much love they got for each other. Toddler “Blip” adores his little brother and can’t stop giving him cuddles and kisses.


It was Halloween not long ago and Toddler “Blip” was absolutely obsessed with it, therefore, the pie we ended up making was “Halloween” inspired. Saying that, it was the wrong pastry to use if wanting to decorate it (which I knew), but he had fun, which was the most important part.


What was even more impressive is that he was willing to try the pie after, and he ate quite a bit of it

This recipe can be made either from the leftovers, just add the nutmeg, mushrooms and bacon, and add the pie lid, alternatively make it from scratch following the steps below. 


Chicken, Leek and Mushroom Pie

Serves 4 people

Ingredients

4 large closed cup mushrooms
3 streaky bacon rashers
Puff pastry
2 Onions, sliced
2 Leeks, sliced
2 Courgettes, chopped
4 Garlic cloves, Chopped
Thyme, 20 sprigs (or 2 tsp dried)
2 Chicken breasts
200 ml Chicken Stock
100 ml Crème Fraiche
1 tsp nutmeg
1 tsp vegetable oil
½ – 1  Lemon depending on taste
Zest of one Lemon 

Method:

Start by thinly slicing the onions and put in a bowl. Then clean and slice the leeks into fine slices and cut the courgettes into 1 cm strips and add to the bowl and set aside.

Grate the garlic cloves and have it ready.  Also Pick the thyme leaves and set aside for later in the cook.  

Cut the mushrooms into slices.

Now, in a frying pan, fry the bacon until cooked but not crispy, take the bacon aside and fry the mushrooms in the fat from the bacon. Cut the bacon into 1 cm strips. Whilst mushrooms are cooking cut the chicken into 2 cm pieces.

When the mushrooms are cooked put aside together with the bacon. In the same frying pan add 1 tbsp of oil and cook the chicken for about 6 minutes or until brown all over. Then remove the chicken from the pan and set aside.

Turn the heat to a medium heat on the frying pan and add the onions, leeks and courgettes to the pan you cooked the chicken in. Cook the vegetables until they begin to soften, then add the garlic and cook for another minute.

Then return the chicken to your pan with the vegetables, the mushrooms and bacon, and add 200 ml of chicken stock to the pan together with 1 tsp of nutmeg, stir it and bring it to the boil. When boiling reduce the heat to low, add a lid and let it simmer for around 5 minutes with the lid then remove the lid and let it simmer for another 5 minutes or until reduced to half (and the chicken is cooked through).

When the chicken is done, spoon in the crème fraiche and warm it through. Then add the thyme, lemon zest and a squeeze of lemon juice and season with salt and pepper, if the mixture is too thick add a bit of water to it and mix well.

Then add the pie mixture to the a pie dish and roll out the puff pastry and place on top. Make a hole in the pastry to let out the steam. Cook in a 200C oven until the pastry is done.

I like to serve it with some vegetables on the side..


Bon Appetite – As my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per November 2017)

Mushrooms 30p
Bacon 11p
Puff pastry 55p
Onions 20p
Leeks 50p
Courgette 69p
Garlic 12p
Thyme 70p
Nutmeg 5p
Chicken breasts £1.89
Chicken Stock  5p
Crème Fraiche 28p
Vegetable oil 1p
Lemon 35p 

Total cost £5.80 or £1.45 per portion