GOOD OLD SUNDAY ROAST

The trouble with a traditional British Sunday Roast is the washing-up!

You can cut down on it and also save money if you plan ahead. Make sure the meat goes in the oven, followed by the potatoes around half an hour later. And add any vegetables that you can roast, like parsnips.

If you’ve made a cake or a dessert to be cooked, leave it until you have other things in the oven.

Use a steamer because you have three layers over one heat source.

The water at the bottom will make a flavoursome gravy.

If you have a large selection of veg it makes the meat go further so you have enough left for another meal.

And Yorkshire Pudding is filling, which is why it was originally served. and goes well with all roast meat.

In the photo I cooked a reduced packet of lettuce. It tastes like spinach, but it’s usually cheaper.

The pork was reduced on Christmas Eve from £5.50 to £1.38 and the carrots were reduced from 49p to 12p.

Visit your local supermarkets at different times of the day as the prices usually drop several times.

Local bakers and grocers often reduce their goods at the end of the day to make room for fresh stock.

 

FISH PIE

Several times a year I go to Hastings Seafront to buy freshly-caught fish straight from the small fishermen’s stalls on the beach.

See my article;

http://b-c-ing-u.com/2016/09/20/hastings-fishermen-sussex-uk/

Fish Pie is a very adaptable dish as you can make it with any combination of fish and/or shellfish. And you can vary the other ingredients too!

Make a White Sauce by gently frying a chopped onion, then add a knob of butter or marge, approx 1- 1/2tblsps flour & approx. 1/2-3/4pint milk.

Whisk & stir until smooth & thickened, then you can add grated cheese & parsley or mixed herbs.

If it’s too thick, add more milk. If it’s too thin, add some more flour.

Season. Take off the heat.

Place your fish in a casserole dish. Cover with sliced tomatoes.

If you like, you can add sliced mushrooms and chopped green or red peppers.

Pour the White Sauce over it, then top with mashed potato, or parboiled, thinly sliced potatoes, or both!

I served it with peas and sweetcorn, mainly for colour, but it’s a meal on its own.

 

GOUJON DISH

I didn’t know what to call this meal. I had some chicken goujons left from a pack that I got reduced from £3 to £1.50, & I still had enough left for a third meal!

I built it up with flavours and it worked very well.

First, gently fry a chopped onion and a green pepper in oil.

Add a tin of chopped tomatoes, plus a canful of water to wash out the tin.

Now add five chopped goujons and some chopped cabbage.

Chop a sweet potato and a couple of potatoes and add them.

Break up a packet of Noodles & drop them in.

Season and shake in any herbs that you fancy.

And that’s it! Cook until everything’s soft and blended. Taste, and add extra flavours if needed.

You could add some sliced mushrooms and a handful of lentils.

 

CHILLI AND CHOCOLATE

I made Spag Bol a week ago and I had half the sauce left over for another meal.

I added a level tblspoon of chilli powder, half a tin of red kidney beans, and my secret ingredient- two squares of dark chocolate. You can’t taste the chocolate, but it lifts the dish to a new level, and gives it a sheen.

The Mexicans and South Americans use chocolate a lot in their cooking.

Go on, give it a try!

Serve with boiled rice, and a side salad if the chilli’s hot.

 

PAELLA

Wok clock

This is the 3rd recipe, using up my Chicken Goujons.

I learnt to make Paella when we lived in Spain. There were a lot of variations, ranging from really simple to Tourist elaborate, with mussels and other seafood.

But the main basic ingredients are the same.

Oil

1 Onion, chopped.

2 Garlic Cloves, chopped or crushed.

1 Green Pepper, chopped or cut into strips, cooked, put aside and added at the end in a pattern.

2 tomatoes, chopped

Chicken, chopped into large portions. I used my remaining 5 Goujons. You can use some leftover cooked chicken.

Some kind of bean-type veg, either French beans, chopped, or cooked Chickpeas.

Long-grain rice. I usually have some Paella Rice from Spain, and you can buy it in supermarkets.

Colorante, which is a Spanish mustard yellow colouring, if you can get it. If not, use Saffron or Turmeric to colour the rice.

Seasoning.

Herbs of your choice.

Optional; Squid, mussels, prawns.

The secret of a good Paella is to prepare all the ingredients before you start, set out in order of use. The Chinese call this a Wok Clock.

Heat the oil in a Paella Pan or large frying-pan.

Add the ingredients one at a time and add hot water to cover.

Stir, and then DON’T STIR IT AGAIN! The Spanish rice will stick if you stir it.

Leave to simmer gently for around half an hour. Top up with more hot water if it dries out. Gently mix it in, but don’t stir vigorously.

After about 40 minutes, the liquid should have nearly dried up. turn the heat off, cover the Paella and leave for around 10 minutes to absorb all the liquid.

Serve with chunks of lemon to squirt over your plate.

A side salad and bread are common in Spain.

The Paella is usually carried to the table, decorated in a pattern. It’s a very visual dish, with lovely colours.

The peppers can be laid on the top, so can the mussels in their shells, and the lemon chunks can be placed in the centre, like a flower falling open.

Paella with French Beans