Mouth-Watering & Filling Cheap Meals.
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I used to call it Curly Things From the Back of the Fridge Soup, but Anything Soup sounds better, I think.
Soup is a great thing to keep in your fridge. You can scoop out some & heat it up if you get hungry. And it’s a good start to a meal.
It’s warming & filling without being fattening.
I emptied the fridge of leftovers & put everything in the pan.
First, I boiled up my duck carcass. Never waste bones or carcasses of chicken, turkey, pork, beef or any meat. It’s a good idea to cut the meat off before serving it, instead of giving people a leg or a wing.
Cook for an hour or more, leave to cool & pull off all the meat.
Most soups start with a base of chopped onion. The slower you fry it, the sweeter it gets.
Add it to the meat stock & then throw in anything you have left over in the fridge.
I added a piece of my Gobble ‘n Squeak pie. Pastry is just flour, fat & water; all good soup ingredients. And it was stuffed with a variety of vegetables.
Next, the remainder of a cauliflower cheese went in, (cheese soups are very tasty, especially Stilton with leeks or broccoli) followed by one slice of ham, some carrot batons, some pate too small for anything, some seasoning & a dash of various herbs.
Simmer it all until it’s melted down a bit & started to become smooth.
Allow to cool for a while, then blitz it with a hand mixer until smooth & re-heat.
Taste it & add more seasoning if needed.
You can add anything you fancy; curry powder, chilli, chopped peppers, or any veg you have leftover.
Serve with crusty bread, or with croutons.
Roughly 1lb/1/2 kilo Sausagemeat.
Oil for frying
Hard-boil 8 eggs
Beat 1 egg in a dish & tip breadcrumbs in another dish.
Tip some flour on a clean work surface & have some more flour nearby to dip your hands into.
Cut the sausagemeat into 8 portions. Flatten them 1 by 1, place an egg in the middle & shape the sausagemeat round it, filling in any gaps.
Roll the egg in beaten egg, then in breadcrumbs, flattening the breadcrumbs into the sausagemeat.
Fry the Scotch Eggs in batches, laying them on kitchen roll to absorb any oil.
You can add flavouring like curry powder, chilli or herbs to the breadcrumbs, and some Mango Chutney to the sausagement, mixing it in well by hand.
Serve with chips & beans or salad.
The Scotch Eggs will keep easily for a week in the fridge. Delicious hot or cold.
RED FLANNEL HASH
As far as I can see, the main difference is that Bubble ’n Squeak Is fried leftovers, & Hash is leftover meat with a fresh vegetable in it.
Red Flannel Hash must have beetroot in it, & usually corned beef, potatoes & milk or cream.
It’s a very attractive meal.
Make it any size you want!
A little oil
1 chopped onion
About 5 potatoes, boiled until soft but not collapsing.
About 9ozs chopped Corned Beef (I used some leftover ham)
About 9ozs chopped cooked fresh beetroot (not pickled in vinegar)
A drop of milk or cream
Parsley to garnish (optional)
I cooked the cabbage with the potatoes.
Fry the onion in the oil until soft.
Stir in all the other ingredients & cook until hot.
Pour in enough milk or cream to mix. Cook until brown underneath, then slide on to a plate, then back in the pan & cook until the underneath is brown & slightly crisp.
It’s a meal on its own, but you could add a jacket potato or chips, & some beans or a side salad.
You can add a different vegetable instead of the cabbage; green beans, carrots or broccoli.
Cauliflower, boiled until just soft & drained
A knob of butter or marge
Flour approx. 1 heaped tblsp
Milk, just over 1/4pt
A squirt of French Mustard
Tip in the milk & flour & mix well with a whisk until it begins to thicken.
Add the cheese & keep stirring until it melts & the sauce is thick. If it’s too thick, add some more milk & if it’s too runny, add some more flour MIXED WITH COLD MILK.
You could add some cream if you have any.
Finish with a squirt of French Mustard, & some chopped parsley if you like.
Slice a couple of tomatoes & lay them in a dish.
Lay the cauliflower on top of them. Break it up or leave it whole, whichever you prefer. Pour the Cheese Sauce over the cauliflower.
Top with a mixture of more grated cheese & breadcrumbs.
All these extras are optional. Just use what you have in your cupboard.
I’ve made it into Macaroni Cauliflower Cheese by adding the short Macaroni, cooked, drained & added after the tomatoes, before the cauliflower.
SUSSEX SAVOURY LAYER
I love the old names of recipes, like Rumbledythumps, Colcannon, Sussex Pond Pudding, or Red Flannel Hash (see above)
Modern menus just list all the ingredients, without giving the dish a name.
So I’ve called my creation Sussex Savoury Layer because I think it sums up what it is, & sounds more interesting!
This is a recipe that you can vary, according to what you fancy & what you have available.
The weights of the ingredients don’t matter. Just layer everything.
Here’s my latest version;
1 onion, chopped (not cooked)
3 tomatoes, thinly sliced
Boiled potatoes, (thinly sliced)
Peas & Sweetcorn, (sprinkled in a layer)
Ham (thinly sliced & chopped)
Boiled potatoes, (thinly sliced)
Grated cheese & breadcrumbs as topping.
Top with grated cheese & breadcrumbs.
Bake in the oven until the top is browned & the layers are hot, about ½-3/4 hour.
Test with an inserted knife.
This is a meal on its own.
You can of course vary the layers. You could add chopped, softened red or green peppers, cooked green beans, cooked sweet potato, sliced fried mushrooms, hard-boiled eggs, different meats or even white fish & shellfish.