Who says you can't eat fish on a budget and feed a large family? It can be done! But you have to be very savvy where you buy your fish. Fresh fish is quite expensive, but you lose nothing in this recipe by cooking with frozen fish.
Remember to shop at a supermarket/market local to you. I use Tesco mostly so a lot of my ingredients and prices are sourced from there, but you shop at your local store or open market.
Ingredients for Family of 6 ( Adjust portion size to suit your family)
1 pack of 5 Iceland Frozen Haddock Fillets @ 4.00
2 onions @ 25p each in Tesco =50p
1 tub -2 Tablespoons of Tesco Medium Curry Powder (or Mild or Hot to suit your family taste) @ 1.00
2 tins Tesco Everyday Value Chopped Tomatoes @ 34p each = 68p
1 x 10 pack Tesco Everyday Value Vegetable Stock Cubes @ 20p
1kg bag Tesco Everyday Value Rice @ 40p
2 -3 pints cold water
2 tablespoons oil
Method
Defrost the fish overnight or use a microwave to defrost instantly.
When defrosted cut into small bite size pieces.
Peel the onions and chop into small dices and then add 2 tablespoons oil to a large saucepan and throw in the onions on a low heat for 5 minutes, stirring constantly until soft.
Add 2 or 3 Tablespoons of the curry powder to the pan, tip in both cans of tomatoes, add 2-3 pints of water then crumble in 4 of the vegetable stock cubes. Keep stirring on the low heat.
Get a saucepan of water bring to the boil and add enough of the rice to fee your family. Normally 1 cup of rice per person. Allow the rice to cook for 20-25 minutes.
While the rice is cooking go back to the curry saucepan and add the fish. Stir through on a low heat thorougly for about 10 minutes. Then the remove the pan from the hob/stove.
Once the rice is cooked and is fluffy with no water remaining, remove the saucepan of rice and spoon out onto plates. Then add portions of the fish curry.
A filling nutritious meal that brings fish to a budget menu for a large family.
Tip: Bulk it out further if your budget allows with either nan breads (Tesco do a pack of 6 Garlic and Coriander mini nans for £1.00) or with a crusty loaf.
Monday, 10 March 2014
Big Vegetable Stew
My large family are all meat eaters but when I surprise them with a vegetable only dish they always ask for more. Vegetable dishes don't have to be boring, they can be filling and nourishing and for your pocket - cheap!
Remember to always source your ingredients from a supermarket or market local to you. I use Tesco ingredients and quote Tesco prices as that is my local supermarket.
Ingredients for Family of 6 (Adjust your size portions to suit your family)
1 bag 1.5kg of Tesco Everyday Value Carrots @ 89p
1 pack of 3 onions @ 1.00
1 2.5kg bag Tesco White Potatoes @ 2.00
750gr Tesco Everyday Leeks @ 1.59
750 gr Tesco Everyday Value Parsnips @ 90p
1 x 10 pack of Tesco Everyday Value Stock Cubes @ 20p
1.5 - 2 pints cold water
Tip : Buy in store what is seasonal or if making the same day what is on offer and marked down. Other veg could be celery, sweet potatoes, corn, mange tout, cabbage etc. Buy what you like at a low price.
Optional
Half a teaspoon of salt.
1 Teaspoon black pepper
3 Tablespoons Worcester Sauce
Bread
2 Tablespoons Cornflour.
Method.
Firstly prepare all the veg. Peel and slice the carrots and parsnips and do the same with the potatoes but cut the potatoes into small chunks. Slice and cut off the top and bottom of the leeks then slice them as you would the carrots. Peel and chop into small dices the onions.
Get a large saucepan and fill two thirds with water and bring to the boil on the hob/stove then turn the temperature down to medium. Throw in the potatoes and carrots and parsnips and allow them to cook for 10 minutes. Then throw in the leeks and onions and the optional salt, black pepper and worcester sauce if you have them. Crumble in 4 or 5 Vegetable stock cubes to give the stew more flavour.. Turn the heat down to a lower setting and cook for another 20 minutes. If the stew looks to watery add 2 tablespoons of cornflour which will thicken it up.
Once the vegetables are soft and cooked through serve in bowls.
Tip: I bulk this out with bread. A crusty loaf goes down well or a Tesco value loaf is the cheaper option.
Remember to always source your ingredients from a supermarket or market local to you. I use Tesco ingredients and quote Tesco prices as that is my local supermarket.
Ingredients for Family of 6 (Adjust your size portions to suit your family)
1 bag 1.5kg of Tesco Everyday Value Carrots @ 89p
1 pack of 3 onions @ 1.00
1 2.5kg bag Tesco White Potatoes @ 2.00
750gr Tesco Everyday Leeks @ 1.59
750 gr Tesco Everyday Value Parsnips @ 90p
1 x 10 pack of Tesco Everyday Value Stock Cubes @ 20p
1.5 - 2 pints cold water
Tip : Buy in store what is seasonal or if making the same day what is on offer and marked down. Other veg could be celery, sweet potatoes, corn, mange tout, cabbage etc. Buy what you like at a low price.
Optional
Half a teaspoon of salt.
1 Teaspoon black pepper
3 Tablespoons Worcester Sauce
Bread
2 Tablespoons Cornflour.
Method.
Firstly prepare all the veg. Peel and slice the carrots and parsnips and do the same with the potatoes but cut the potatoes into small chunks. Slice and cut off the top and bottom of the leeks then slice them as you would the carrots. Peel and chop into small dices the onions.
Get a large saucepan and fill two thirds with water and bring to the boil on the hob/stove then turn the temperature down to medium. Throw in the potatoes and carrots and parsnips and allow them to cook for 10 minutes. Then throw in the leeks and onions and the optional salt, black pepper and worcester sauce if you have them. Crumble in 4 or 5 Vegetable stock cubes to give the stew more flavour.. Turn the heat down to a lower setting and cook for another 20 minutes. If the stew looks to watery add 2 tablespoons of cornflour which will thicken it up.
Once the vegetables are soft and cooked through serve in bowls.
Tip: I bulk this out with bread. A crusty loaf goes down well or a Tesco value loaf is the cheaper option.
Big Sausage and Tomato Pie
Sausages are a great filler when it comes to feeding the larger family. They can also be bought fresh or frozen in large packs instead of the traditional 8 or 12 pack. Easy to cook and put into a pie, this recipe is a filling winner!
Always remember to shop at a supermarket or market that is local to you. My recipes use Tesco ingredients because that is my local supermarket, and my prices are the current Tesco prices.
Ingredients for Family of 6 (adjust size portions to suit your family)
Tesco Everyday Value 20 Pork Sausages @ 1.50
2 Packs of Tesco Salad Tomatoes @ 69p per pack = 1.38
1 Bag Tesco White Potatoes 2.5kg @ 2.00
2 onions @ 25p each =50p
Dash of milk for mashing potatoes
2 knobs of butter or margarine for mashing potatoes
Method
Pre heat your oven to 190o C or Gas Mark 6.Get a saucepan of water and bring the water to the boil on a hob/stove/. Throw in the sausages for 10-15 minutes. get another saucepan of water, bring to the boil. Slice the tomatoes in half and throw them into the water for 2 minutes and then drain the saucepan of water and take the tomatoes out and put to one side in a dish.
Fill a saucepan of water and bring this to the boil too.Peel and cut into halves/quarters all the potatoes and throw them into the saucepan and cook through for 20 minutes. Test that the potatoes are soft and then drain the pan and mash the potatoes up with a dash of milk and a few knobs of butter or margarine.
Get a large casserole dish. get a tiny amount of margarine and grease the dish spreading the margarine around as thinly as possible to coat the dish sides. This prevents the ingredients sticking to the sides of the dish. Take the sausages and slice them in half lengthways. cover the bottom of the casserole dish with a layer of sausage and then on top put a layer of tomato.Keep doing this until you have run out and then top the dish off with the mashed potato. You can run a fork along the top to make a pattern.
Stick the casserole dish into your preheated oven and allow to cook for 15-20 minutes until the top goes brown. Take out and serve.
Tip ; To bulk this out further you can add some veg like carrots and green beans or peas. whatever your budget allows.
Always remember to shop at a supermarket or market that is local to you. My recipes use Tesco ingredients because that is my local supermarket, and my prices are the current Tesco prices.
Ingredients for Family of 6 (adjust size portions to suit your family)
Tesco Everyday Value 20 Pork Sausages @ 1.50
2 Packs of Tesco Salad Tomatoes @ 69p per pack = 1.38
1 Bag Tesco White Potatoes 2.5kg @ 2.00
2 onions @ 25p each =50p
Dash of milk for mashing potatoes
2 knobs of butter or margarine for mashing potatoes
Method
Pre heat your oven to 190o C or Gas Mark 6.Get a saucepan of water and bring the water to the boil on a hob/stove/. Throw in the sausages for 10-15 minutes. get another saucepan of water, bring to the boil. Slice the tomatoes in half and throw them into the water for 2 minutes and then drain the saucepan of water and take the tomatoes out and put to one side in a dish.
Fill a saucepan of water and bring this to the boil too.Peel and cut into halves/quarters all the potatoes and throw them into the saucepan and cook through for 20 minutes. Test that the potatoes are soft and then drain the pan and mash the potatoes up with a dash of milk and a few knobs of butter or margarine.
Get a large casserole dish. get a tiny amount of margarine and grease the dish spreading the margarine around as thinly as possible to coat the dish sides. This prevents the ingredients sticking to the sides of the dish. Take the sausages and slice them in half lengthways. cover the bottom of the casserole dish with a layer of sausage and then on top put a layer of tomato.Keep doing this until you have run out and then top the dish off with the mashed potato. You can run a fork along the top to make a pattern.
Stick the casserole dish into your preheated oven and allow to cook for 15-20 minutes until the top goes brown. Take out and serve.
Tip ; To bulk this out further you can add some veg like carrots and green beans or peas. whatever your budget allows.
Tuesday, 11 February 2014
Big Seasonal Easy Peasy Trifle!
Cooking on a tight budget for big families, doesn't mean we have to forgo a pudding/dessert on occasion. There's nothing my four sons like better than a seasonal trifle. I really do mean seasonal too. Think about the time of year, and what is in season in your part of the world as it will simply taste better! I am thinking blackberries and plums late August/September, Strawberries and Peaches in June and perhaps Clementine Oranges, Pears and Bananas in winter. Obviously in a UK winter a lot of fruit is imported but see what is on offer at your supermarket or market if you have one!
One of the boys favourites is Blackberry and Plum, so my recipe is based on that. Simply substitute my fruits for ones you like or are in season for your recipe.
Ingredients for Family of 6 (adjust quantities for your family size to suit)
Approx 300 grams of Blackberries ( I get mine from the hedgerows as I live rurally but Tesco have them @ £3.00!)
8 plums @ £1 for 400 grams in Tesco
Approx 6 tablespoons of plum/damson jam @ 90p a jar at Tesco
2 Slabs Tesco Maderia Cake @ £1.00 each.
500 grams Tesco Ready to Serve Custard @ 67p
1 large 600ml pot of Tesco Extra Thick Double Cream @ £2,25
3 tablespoons Tate and Lyle Caster Sugar (buy small 500gr packet @ 99p.)
2 tablespoons water
Optional
Hundreds and Thousands Cake Decoration Bits
Method
Put 3 tbsps of caster sugar into a large frying pan with 2 tablespoons of water. Heat slowly, stirring occasionally, until the sugar has dissolved. Bring to the boil, then lower the heat to medium, Rinse the plums gently under cold water. Remove the stones from the plums and cut in half .Add the plums and cook gently for 2 minutes, or until softened . Remove the pan from the heat and lift out a few plum slices to reserve for decoration. Very very carefully under a trickle of cold water gently rinse the blackberries, especially if picked yourself from the great outdoors! Stir in the blackberries to the plums for a minute and then remove from the heat and set aside to cool.
One of the boys favourites is Blackberry and Plum, so my recipe is based on that. Simply substitute my fruits for ones you like or are in season for your recipe.
Ingredients for Family of 6 (adjust quantities for your family size to suit)
Approx 300 grams of Blackberries ( I get mine from the hedgerows as I live rurally but Tesco have them @ £3.00!)
8 plums @ £1 for 400 grams in Tesco
Approx 6 tablespoons of plum/damson jam @ 90p a jar at Tesco
2 Slabs Tesco Maderia Cake @ £1.00 each.
500 grams Tesco Ready to Serve Custard @ 67p
1 large 600ml pot of Tesco Extra Thick Double Cream @ £2,25
3 tablespoons Tate and Lyle Caster Sugar (buy small 500gr packet @ 99p.)
2 tablespoons water
Optional
Hundreds and Thousands Cake Decoration Bits
Method
Put 3 tbsps of caster sugar into a large frying pan with 2 tablespoons of water. Heat slowly, stirring occasionally, until the sugar has dissolved. Bring to the boil, then lower the heat to medium, Rinse the plums gently under cold water. Remove the stones from the plums and cut in half .Add the plums and cook gently for 2 minutes, or until softened . Remove the pan from the heat and lift out a few plum slices to reserve for decoration. Very very carefully under a trickle of cold water gently rinse the blackberries, especially if picked yourself from the great outdoors! Stir in the blackberries to the plums for a minute and then remove from the heat and set aside to cool.
Get the madeira cakes and cut into small but thickish slices.Spread plum/damson jam onto half of the cake slices. Sandwich them together with the rest of the slices, Pile these in the bottom of a trifle dish or large serving bowl. Spoon the plums and blackberries over the cake, reserving a few blackberries for decoration.
Spread the custard over the fruit, then top with big spoonfuls of the cream.
Decorate with the reserved fruit, and if you like Hundreds and Thousands if you have them, and serve to your hungry family!
Tip: Make sure the fruits you use complement each other. Strawberries and peaches are good alternatives for the early summer.
Big Welsh Veggie Lasagne
If like me, you have a family of meat eating carnivores, you expect groans if vegetables are mentioned. However my husband and 4 sons cannot get enough of this very nutritious filling Welsh Veggie Lasagne that satisfies the largest meat eaters appetite as it is crammed full of filling ingredients!
Ingredients for Family of 6 (adjust your portions to suit your family size)
6 Everyday Value Leeks at Tesco (usually get 3/4 in a pack so buy 2 packs) @ £1.92 each or buy 6 loose leeks @ 62p each. (If you are lucky enough to have a market nearby then shop there!)
350gr pack of Tesco Everyday Value Mushrooms @ 79p a pack
250gr pack Tesco Everyday Value Lasagne Sheets @ 32p a pack
2 Tubs of Tesco Everyday Value Cottage Cheese @ 64p a tub
1 slab (250gr) of either white Caerphilly Cheese (if you live in Wales) or Cheshire Cheese @ £2.00. (Please no substitutes as it has to be a crumbly white cheese)
2 onions @ 25p each at Tesco or trio for £1.00
1 bag of Medium Grated Cheese (always an offer to buy 2 for £3 at Tesco) Or you can buy a slab if you prefer.
2 tablespoons oil or margarine/butter if not available.
Optional
A few slugs of Worcester sauce
1 tablespoon black pepper
6 Potatoes (suitable for jackets - either fresh or you can buy Frozen in packs of 4 which are more expensive) Or chips if you prefer.
Sprig of fresh parsley or dried.
Method
Get a saucepan and fill it with cold water and put onto the stove/hob to boil. Rinse the leeks (unless they are pre-washed) under a cold tap. Cut the top and bottom of the leeks with a sharp knife. Then cut each leek into small pieces (like little cylindrical circles). When the water in the pan has boiled, turn the heat down to medium and add the leeks. let them cook for about 10 minutes.
While the leeks are cooking, get a frying pan and add the 2 tablespoons of oil or knob of marg/butter.Get the mushrooms and rinse them under cold water in a colander. If you haven't got one no worries just take a few at a time and wash them under a cold tap. Then carefully peel the skin off each mushroom until they are bald! Cut them sideways on into small pieces. Then peel the onions and cut them into small dices. Put the heat on a medium setting for your pan. Throw the mushrooms and onions into the pan, constantly turning them over. If you have the Worcester Sauce, now is the time to add a couple of slugs and the tablespoon of black pepper. Remove the leeks from the stove/hob and drain the water off either in a colander or take the saucepan lid and hold it over the top, draining the water bit by bit. Add the cooked leeks to the mushrooms and onion mixture in the frying pan and cook for a further 2 minutes.
Turn on the oven to pre-heat to 190C OR Gas Mark 5. Take a casserole dish. There are vast quantities of second hand casserole dishes, remnants of over zealous wedding presents from the 1970s/80s in charity shops I find at 50p-£1 each. Take the leek/onions/mushroom mixture and put just enough to cover the bottom of the casserole dish sparingly. then open your lasagne sheets. Break pieces down into three separate pieces and cover the first layer of the vegetables in the casserole dish. It may take a few sheets. Then put another vegetable layer on top of the broken lasagne sheets - again just enough to cover the sheets. Then layer some more lasagne sheets over the top as before.
Get a bowl. Throw both tubs of cottage cheese in. Take the slab of the white Caerphilly or Cheshire cheese and gently crumble it into the bowl. Then stir the mixture together for 2 mins so both cheeses are combined. When it is thoroughly mixed, turn out the bowl into the casserole dish and spread the entire cheese mixture on top of the lasagne sheets. Then put another layer of lasagne sheets on top, and the remaining vegetable layer on top of this. Finally get the bag of grated medium of cheese and spread this on the top.
Put the lid on the casserole dish and put it in the oven for 20 minutes. After 20 minutes remove the lid and then cook in the oven for a further 10 minutes.
Then remove and you can decorate with some optional parsley on the top or not!
Tip: I always serve my Welsh veggie lasagne up with some Jacket Spuds to make a truly filling meal for my hungry teenagers. Some may prefer a portion of chips. Or even on its own as it is filling enough. Do whats right for your family appetities!
Ingredients for Family of 6 (adjust your portions to suit your family size)
6 Everyday Value Leeks at Tesco (usually get 3/4 in a pack so buy 2 packs) @ £1.92 each or buy 6 loose leeks @ 62p each. (If you are lucky enough to have a market nearby then shop there!)
350gr pack of Tesco Everyday Value Mushrooms @ 79p a pack
250gr pack Tesco Everyday Value Lasagne Sheets @ 32p a pack
2 Tubs of Tesco Everyday Value Cottage Cheese @ 64p a tub
1 slab (250gr) of either white Caerphilly Cheese (if you live in Wales) or Cheshire Cheese @ £2.00. (Please no substitutes as it has to be a crumbly white cheese)
2 onions @ 25p each at Tesco or trio for £1.00
1 bag of Medium Grated Cheese (always an offer to buy 2 for £3 at Tesco) Or you can buy a slab if you prefer.
2 tablespoons oil or margarine/butter if not available.
Optional
A few slugs of Worcester sauce
1 tablespoon black pepper
6 Potatoes (suitable for jackets - either fresh or you can buy Frozen in packs of 4 which are more expensive) Or chips if you prefer.
Sprig of fresh parsley or dried.
Method
Get a saucepan and fill it with cold water and put onto the stove/hob to boil. Rinse the leeks (unless they are pre-washed) under a cold tap. Cut the top and bottom of the leeks with a sharp knife. Then cut each leek into small pieces (like little cylindrical circles). When the water in the pan has boiled, turn the heat down to medium and add the leeks. let them cook for about 10 minutes.
While the leeks are cooking, get a frying pan and add the 2 tablespoons of oil or knob of marg/butter.Get the mushrooms and rinse them under cold water in a colander. If you haven't got one no worries just take a few at a time and wash them under a cold tap. Then carefully peel the skin off each mushroom until they are bald! Cut them sideways on into small pieces. Then peel the onions and cut them into small dices. Put the heat on a medium setting for your pan. Throw the mushrooms and onions into the pan, constantly turning them over. If you have the Worcester Sauce, now is the time to add a couple of slugs and the tablespoon of black pepper. Remove the leeks from the stove/hob and drain the water off either in a colander or take the saucepan lid and hold it over the top, draining the water bit by bit. Add the cooked leeks to the mushrooms and onion mixture in the frying pan and cook for a further 2 minutes.
Turn on the oven to pre-heat to 190C OR Gas Mark 5. Take a casserole dish. There are vast quantities of second hand casserole dishes, remnants of over zealous wedding presents from the 1970s/80s in charity shops I find at 50p-£1 each. Take the leek/onions/mushroom mixture and put just enough to cover the bottom of the casserole dish sparingly. then open your lasagne sheets. Break pieces down into three separate pieces and cover the first layer of the vegetables in the casserole dish. It may take a few sheets. Then put another vegetable layer on top of the broken lasagne sheets - again just enough to cover the sheets. Then layer some more lasagne sheets over the top as before.
Get a bowl. Throw both tubs of cottage cheese in. Take the slab of the white Caerphilly or Cheshire cheese and gently crumble it into the bowl. Then stir the mixture together for 2 mins so both cheeses are combined. When it is thoroughly mixed, turn out the bowl into the casserole dish and spread the entire cheese mixture on top of the lasagne sheets. Then put another layer of lasagne sheets on top, and the remaining vegetable layer on top of this. Finally get the bag of grated medium of cheese and spread this on the top.
Put the lid on the casserole dish and put it in the oven for 20 minutes. After 20 minutes remove the lid and then cook in the oven for a further 10 minutes.
Then remove and you can decorate with some optional parsley on the top or not!
Tip: I always serve my Welsh veggie lasagne up with some Jacket Spuds to make a truly filling meal for my hungry teenagers. Some may prefer a portion of chips. Or even on its own as it is filling enough. Do whats right for your family appetities!
Monday, 10 February 2014
Big Spicy Filling Chicken Wraps
If like me, you have teenage children who have scoffed the Sunday Lunch at 2pm, it is often a problem of what to cook on a Sunday evening for tea/supper. Whoever cooks, doesn't want to be slaving over a hot stove for hours so these Big Spicy Chicken Wraps are a meal in themselves, and don't take a lot of cooking.
Ingredients for Family of 6 (adjust quantities for your family to suit)
1 pack of frozen pre-cooked diced chicken (can be cooked from frozen)- £5 in Iceland or 2 packs of frozen chicken strips in Tesco @£2 per bag (whatever you buy make sure it can be cooked from frozen or buy fresh diced chicken)
3 mixed peppers (red, green, yellow) £1.75 at Tesco for 3 pack or you can buy a much bigger value pack at £2.50 which can be used in other recipes too.
2 onions @ 25p each approximately at Tesco
1 jar of Fajita sauce £2.09 at Tesco
2 packs Tesco Everyday Value wraps @92p each (8 wraps in each pack.. Allow for 2 each)
Optional
2 tablespoons oil
Salad
Method
Get a large frying pan and either dry fry the pack of frozen chicken or if you have vegetable oil put 2 tablespoons into the pan on a Medium heat setting.Add the chicken and keep turning for about 10 -15 minutes until the chicken starts to brown over. Cut the mixed peppers into small strips and add to the pan. Keep turning for a minute. Peel and cut the 2 onions into small diced pieces. Add those to the pan too and mix in well with the chicken and peppers.
On the top of the Fajita Sauce is a spice section. Throw the spice over the top of the chicken, peppers and onions and thoroughly coat the mixture in the spice. Then add the entire jar of Fajita sauce. Turn the heat down to a lower setting and thoroughly stir the mixture of ingredients and leave it to simmer for a further 5 minutes. If you have a microwave, take a couple of the wraps and warm them 4 at a time for about 25 seconds in the microwave. If you haven't got a microwave, no problem.
The chicken should be totally cooked through after 20-25 minutes in the pan. Fresh chicken may take slightly longer. Ensure the chicken is cooked thorough by slicing in half a few of the pieces and making sure they are cooked in the middle and not pink.
Turn the frying pan heat off and take your first wrap. Put a couple of spoonfuls of the chicken mixture into the wrap and then keep rolling the wrap over until it's like a cylinder shape. Do this for all 12 wraps (2 wraps each if there are 6 of you). If you want to put a bit of lettuce, tomato and onion on the side of the plate this is optional, but these wraps can be eaten as they are.
These wraps are filling. They certainly do the trick for hungry teenagers looking for a filling Sunday night tea/supper and go down very well in my household!
Ingredients for Family of 6 (adjust quantities for your family to suit)
1 pack of frozen pre-cooked diced chicken (can be cooked from frozen)- £5 in Iceland or 2 packs of frozen chicken strips in Tesco @£2 per bag (whatever you buy make sure it can be cooked from frozen or buy fresh diced chicken)
3 mixed peppers (red, green, yellow) £1.75 at Tesco for 3 pack or you can buy a much bigger value pack at £2.50 which can be used in other recipes too.
2 onions @ 25p each approximately at Tesco
1 jar of Fajita sauce £2.09 at Tesco
2 packs Tesco Everyday Value wraps @92p each (8 wraps in each pack.. Allow for 2 each)
Optional
2 tablespoons oil
Salad
Method
Get a large frying pan and either dry fry the pack of frozen chicken or if you have vegetable oil put 2 tablespoons into the pan on a Medium heat setting.Add the chicken and keep turning for about 10 -15 minutes until the chicken starts to brown over. Cut the mixed peppers into small strips and add to the pan. Keep turning for a minute. Peel and cut the 2 onions into small diced pieces. Add those to the pan too and mix in well with the chicken and peppers.
On the top of the Fajita Sauce is a spice section. Throw the spice over the top of the chicken, peppers and onions and thoroughly coat the mixture in the spice. Then add the entire jar of Fajita sauce. Turn the heat down to a lower setting and thoroughly stir the mixture of ingredients and leave it to simmer for a further 5 minutes. If you have a microwave, take a couple of the wraps and warm them 4 at a time for about 25 seconds in the microwave. If you haven't got a microwave, no problem.
The chicken should be totally cooked through after 20-25 minutes in the pan. Fresh chicken may take slightly longer. Ensure the chicken is cooked thorough by slicing in half a few of the pieces and making sure they are cooked in the middle and not pink.
Turn the frying pan heat off and take your first wrap. Put a couple of spoonfuls of the chicken mixture into the wrap and then keep rolling the wrap over until it's like a cylinder shape. Do this for all 12 wraps (2 wraps each if there are 6 of you). If you want to put a bit of lettuce, tomato and onion on the side of the plate this is optional, but these wraps can be eaten as they are.
These wraps are filling. They certainly do the trick for hungry teenagers looking for a filling Sunday night tea/supper and go down very well in my household!
Friday, 17 January 2014
Big Chicken and Potato Curry and Rice Winter Warmer
Nothing beats a warming chicken curry bulked out with rice in the winter months and early spring when the kids come home from school. You can make it as mild or as strong as the family likes it. The best part of this recipe is that it is not fussy over adding huge lists of spices and pricey ingredients. It tastes great when the budget is low.
Ingredients for Family of 6 (Adjust quantity to suit your family circs)
1 pack of 6 chicken thighs (£4 in Tesco but use your own local supermarket or market if you have one) Diced chicken pre-packed can be used but is a lot more expensive. If you choose this option Iceland do a large packet of frozen diced chicken for £5.
2 large onions @ roughly 25p each = 50p
3 tablespoons of Everyday Basics medium supermarket brand curry powder (Tesco and others do a mild and strong version. Use whichever suits your family) =85p
1 large 450gr pot of fat free natural yogurt (Tesco cheapest is Onken currently but check out all brands at your supermarket) = £1.40
6 medium potatoes -Tesco Everyday Value Pack White Potatoes =£1.18
I tin of Tesco Everyday value Chopped Tomatoes = 34p
1 bag Tesco Everyday Value Long grain Rice 1kg = 40p
3tbsps Cooking Oil. (If you cannot afford cooking oil a couple of knobs of margarine/butter will do)
Optional
If you have any spices in your cupboard like cumin, coriander or garam masala you can add a teaspoon of each to the above recipe. If you don't have them no problem and no need to buy! You can use microwave packet rice if you have any, but it is expensive at £1 per packet which serves 2 people only.
Method
Put the oven on 190 degrees celcius or Gas Mark 5 to warm up.
Put the oil or knobs of margarine/butter into a frying pan. Add the chicken thighs 3 at a time to the pan and cook on both sides until the chicken is very lightly browned and the chicken is cooked through. This may take 15-20 minutes per each set of 3. When the chicken thighs are cooked place them in an ovenproof casserole dish or similar. If using the diced frozen chicken, again cook through until the chicken is lightly browned on all sides.
Tip: casserole dishes and cooking utensils can be expensive. Many people donate excess casserole dishes, plates and cutlery to charity shops and sometimes to Foodbanks. Go to these places and ask!
Back to the frying pan, add a tablespoon of oil or margarine knob to the frying pan and peel and chop your onions into small pieces and place in the pan, stirring until softened for about 5 minutes. Peel and chop the potatoes into small chunks or as closely diced as possible and add them to the pan.Then add the 3 tablespoons of curry powder, throw in the pot of natural yogurt and the tin of chopped tomatoes and stir constantly for a further 5 minutes. Allow the mixture to cook through, especially the potatoes for 20 mins.Then tip the entire contents of the frying pan over the chicken thighs you previously placed in the casserole dish. Mix in well.
Put the casserole dish in the oven for 30 minutes on 190 degree Celsius (electric) or Gas Mark 5 with the lid on.
While the curry is cooking through in the oven, prepare the rice as per the instructions on the packet and as per the quantity you need for your family size in a pan of boiling water. This normally takes 20-25 minutes until the rice is fluffy and the water has reduced right down. Be careful not to over cook or to undercook as tough or soggy rice is not a great accompaniment!
Dish the rice up onto the plates and remove the curry from the oven. Serve up by making sure each person has a portion of chicken each as well as the onion, potato and tomato curry sauce.
Tip: Ensure each person has a good portion of the rice as this is a cheap and nutritious bulker food. If
you have other vegetables you wish to use instead of the chicken, then please substitute. Your family won't go hungry with this recipe!
Ingredients for Family of 6 (Adjust quantity to suit your family circs)
1 pack of 6 chicken thighs (£4 in Tesco but use your own local supermarket or market if you have one) Diced chicken pre-packed can be used but is a lot more expensive. If you choose this option Iceland do a large packet of frozen diced chicken for £5.
2 large onions @ roughly 25p each = 50p
3 tablespoons of Everyday Basics medium supermarket brand curry powder (Tesco and others do a mild and strong version. Use whichever suits your family) =85p
1 large 450gr pot of fat free natural yogurt (Tesco cheapest is Onken currently but check out all brands at your supermarket) = £1.40
6 medium potatoes -Tesco Everyday Value Pack White Potatoes =£1.18
I tin of Tesco Everyday value Chopped Tomatoes = 34p
1 bag Tesco Everyday Value Long grain Rice 1kg = 40p
3tbsps Cooking Oil. (If you cannot afford cooking oil a couple of knobs of margarine/butter will do)
Optional
If you have any spices in your cupboard like cumin, coriander or garam masala you can add a teaspoon of each to the above recipe. If you don't have them no problem and no need to buy! You can use microwave packet rice if you have any, but it is expensive at £1 per packet which serves 2 people only.
Method
Put the oven on 190 degrees celcius or Gas Mark 5 to warm up.
Put the oil or knobs of margarine/butter into a frying pan. Add the chicken thighs 3 at a time to the pan and cook on both sides until the chicken is very lightly browned and the chicken is cooked through. This may take 15-20 minutes per each set of 3. When the chicken thighs are cooked place them in an ovenproof casserole dish or similar. If using the diced frozen chicken, again cook through until the chicken is lightly browned on all sides.
Tip: casserole dishes and cooking utensils can be expensive. Many people donate excess casserole dishes, plates and cutlery to charity shops and sometimes to Foodbanks. Go to these places and ask!
Back to the frying pan, add a tablespoon of oil or margarine knob to the frying pan and peel and chop your onions into small pieces and place in the pan, stirring until softened for about 5 minutes. Peel and chop the potatoes into small chunks or as closely diced as possible and add them to the pan.Then add the 3 tablespoons of curry powder, throw in the pot of natural yogurt and the tin of chopped tomatoes and stir constantly for a further 5 minutes. Allow the mixture to cook through, especially the potatoes for 20 mins.Then tip the entire contents of the frying pan over the chicken thighs you previously placed in the casserole dish. Mix in well.
Put the casserole dish in the oven for 30 minutes on 190 degree Celsius (electric) or Gas Mark 5 with the lid on.
While the curry is cooking through in the oven, prepare the rice as per the instructions on the packet and as per the quantity you need for your family size in a pan of boiling water. This normally takes 20-25 minutes until the rice is fluffy and the water has reduced right down. Be careful not to over cook or to undercook as tough or soggy rice is not a great accompaniment!
Dish the rice up onto the plates and remove the curry from the oven. Serve up by making sure each person has a portion of chicken each as well as the onion, potato and tomato curry sauce.
Tip: Ensure each person has a good portion of the rice as this is a cheap and nutritious bulker food. If
you have other vegetables you wish to use instead of the chicken, then please substitute. Your family won't go hungry with this recipe!
Subscribe to:
Posts (Atom)