Frugal Fare Challenge Day 4: Tuesday

By the fourth day of my challenge, I had started to wear out the occupants of my fridge. They weren't looking quite as plentiful, and it was time for me to start pulling in the storecupboard staples to throw into the mix, and bulk out what few meat and veg items I had left. I was still on a mean mission to make the most of anything I could though, which forced me to be slightly more creative than I think I really have licence to be in the food department!

Lunch: Roasted Butternut Squash & Carrot Risotto

This is what I mean by 'creative' really...I think essentially there is something slightly wrong about carrots in risotto...I'm not even really sure why but it just doesn't sit well with me - probably the texture or the fact that I know that in Italy I've never ever seen carrots in risotto. Ne'ertheless, I had a bundle of these cute baby chantenay carrots who were just a-beggin' to be cooked up, and who was I to argue with the little tykes? After all, I was only serving myself...it was time to experiment. See how they panned out below.

Ingredients:
Shopping cart: Half a butternut squash, chopped; 3-4 thin slices bacon
Store Cupboard: 1 cup Risotto rice; 1 litre stock; handful whole chantenay carrots, washed & top/tailed; 2 sticks celery, diced; 1 onion, diced; 1 garlic, chopped; 1 glass white wine

Method
Spread the roughly diced butternut squash and the carrots over a baking tray covered in foil (option to lay some thin slices of bacon over the top of the veg, which will crisp up and give the veg a delicious salted flavour) drizzle some olive oil over the top and season with salt and pepper, then roast in the oven for 30-40 minutes until soft. Meanwhile, in a wide flat saucepan melt a small lump of butter over a gentle heat and add a glug of olive oil, allow to heat through and then add the garlic until it sizzles, then add the onion and celery, stir and allow to soften slightly. Add the cupful of risotto rice, stir to coat the rice with the oil, so the rice grains go translucent; pour in a cup of wine which will puff up in a glorious waft of alcohol, stir and add a pinch of salt and season with pepper, and then start to add the stock liquid one ladleful at a time, stirring each until absorbed fully into the rice. To use the entirety of the stock liquid should take about 20 minutes, all the while stirring the liquid in, until the rice becomes a creamy mass and can absorb no more stock. Take the pan off the heat.
By this time the squash and carrots should be roasted to a tender, slightly sticky stage. Remove the by now crisped bacon, and chop roughly. The veg can be further chopped or added into the risotto mixture as is. Gently stir the squash and carrots into the risotto, serve onto warmed plates, and sprinkle the chopped bacon over each separate serving.
This would be ideal with some deep fried, crumbly sage leaves - sadly my cupboard didn't stock them!

Dinner: Baked Eggs

By dinner time I seemed to be consumed with this retro 70s desire for Baked Eggs.

I know - who eats those now?! Well, apparently I do. In fact, I've been dying to make them ever since I returned home and saw a plethora of little ramekins sitting unloved in one of our kitchen cupboards. And, as we've already established (and you haven't even seen Wednesday's meals yet), I have no qualms in going a little 'old-fashioned' in my eating. I would even go as far as to say, in these purse-tightened times, we all have a lot to learn from old-time cooks. In these days of plastic-covered apples, and styrofoam boxes, and 'ah-just-throw-it-away-and-buy-a-new-one' attitudes, the word frugal hasn't really been touted around a lot lately. But hark back to the 70s (I finally received my copy of The Pauper's Cookbook by Jocasta Innes - see below) or even as far as the war, and there were women stretching every single ingredient they were lucky enough to get their hands on. I've always been a little old-fashioned, me. You're just lucky I'm not posting pictures of me in my oh-so-flattering 80s cashmere cardie that I've been passed on by my mum. Though I'll confess that this isn't really for the fashion statement so much as the fact that this house is blimmin' freezin', with great gales screeching around each corner and biting at my poor wee ankles. Fashion just ain't a great consideration in the country!

'The Pauper's Cookbook' by Jocasta Innes, revamp of 1970s classic. Likely to feature a great deal in posts henceforth.

Anyway, enough waffle and excuses about my Baked Eggs. Let me just tell you now that this is a beautiful, versatile, simple little dinner, which doesn't lay heavy on your tum, but delivers a solid whack of protein and nutrients. Try it and see!

Ingredients:

2 Eggs; a few snippets of any of the following - bacon, tomatoes, mushrooms, herbs, cheese, ham, in fact anything you'd add to an omelette; salt/pepper

Butter a small ramekin dish, and pop in your finely chopped ingredients (if using bacon you should fry it up first). This time round I was using mushrooms and tomatoes. Season well. Pop the ramekin in the middle of a high-edged baking tray, and then pour hot water in until it fills the tray/reaches about an inch up the side of the ramekin dish. Then pop all of this in the oven...I'm still figuring out temperatures as I'm using an Aga, so this would be about 220C. Allow to cook for 10 minutes or so - the mushrooms/tomatoes will steam slightly.
After the 10 minutes, bring the tray out - being very careful of the hot water - and crack the two eggs carefully into the ramekin. Season well again, put a piece of foil loosely over the top to protect from burning, and return to the oven to cook for a further 10 minutes or so, until the egg is set. I served mine with some buttered brown bread, just to be reeeally retro.

*Warning: as soon as you've finished, put the ramekin in to soak, otherwise you will be scraping egg bits off for days to come*

Frugal Fare Challenge Day 1: Saturday

Ready, set, and go...the challenge begins.

Breakfast: storecupboard muesli and some blackberries from fridge leftovers.

Lunch: Roast Chicken with baby courgettes, baby carrots and beetroot.

I'm happy to say that the veg were all participants from the fridge, eager to get involved and, most importantly, to get used. The meal proved a very colourful plateful, alongside my highly useful, very simple Roast Chicken. I'm not what you'd call a fancy, schmancy cook - I'm still just learning. And a chicken is, to me, one of the ultimate fares which can stretch 62 different ways. Forget credit cards, chickens are my flexible friends!

Requirements:
1 chicken - mine wasn't fancy, and I'm ashamed to say it wasn't organic either, so £2.75 it was.
Glug of olive oil, 2 cloves garlic chopped, a dollop of butter, salt and pepper

Lay the chicken breast up in a high-sided roasting tray, cut away the excess skin at its neck and bottom, pop a lemon up its backsie, smear some butter all over its chest, and down into the joints of the legs/wings. Scatter the chopped garlic over, glug the olive oil across, and whack in the oven (I'm afraid to say I use an Aga, so this just means 'top oven') for 20 minutes at high heat, till the fat is bubbling and getting talkative, and the skin is lightly golden. Baste the breast and legs with the hot fat, so that the chicken glistens tastily.

Then pop some foil across the top for protection, and put back in the oven for an hour at a slightly lower heat. Baste from time to time to keep the lovely juices soaking into the chicken. The chicken is done when you pull the leg away from the body and it is no longer pink, or if you stick a knife into the leg joint and the juices run clear.

Mademoiselle la Poule, in all her glistening glory. She was a beaut. Shame about the photographer. Hopefully I will start to improve...

(My) Gravy: remove the chicken from the roasting pan and onto a carving tray, and pop the tray back onto a heat ring. Scrape all the bits into the tray, and start to heat the fat until it bubbles. Add a teaspoon of flour so that the gravy thickens, and stir vigorously to mix in. Add a teaspoon of gravy granules for colouring, and season with some salt and pepper. Then slowly add in some of the vegetable juices to bulk up the gravy. I never end up with smooth gravy, but I loathe it gloopy, so you will have to sieve out the bits, but will have a lovely juicy sauce to top your meat and veg with.

I then quickly got to work on pulling the meat off the chicken, and sending it off to the fridge packed up in foil, ready and waiting for me to conjure up some further delight with it. It would not have to wait long...
The bones were made into a lovely, scrumptious chicken stock - all the bones and the carcass went into a large saucepan, along with a whole carrot, a couple of celery sticks, the top half of a leek, a peeled, halved onion, a peeled garlic clove, 8 peppercorns, a bay leaf and some parsley stalks, with a couple of litres of water to fill and several generous pinches of salt. About an hour of bubbling later, and I had my stock! It was dutifully drained of its by now rather sorry looking occupants (oh such use and abuse!), resulting in a tasty, glisteningly perfect, and highly useful stock. The champion of frugality methinks.

Dinner: Chicken Pilaff

There is something rather retro and 70s sounding about a pilaff. Am I the only one who thinks this? But it is such a simple storecupboard dish, that can be rustled up with a variety of different ingredients, and is perfect for me to hit the 'waste not, want not' objective. So it seems a great shame for me (or anyone) to sneer, just because it sounds old fashioned.

Leftovers: a generous handful of cold chicken roughly chopped - several ladles of chicken stock
The Fruit&Veg bowl/The Fridge: a clove garlic (chopped), an onion (diced), 2 sticks celery (diced), 1 small green pepper (diced), a large handful of baby tomatoes (halved), generous handful of chopped parsley
The Storecupboard: some fastcook long grain rice of a brand I shan't mention

Method:
In a shallow saucepan, gently sweat the garlic, onion, celery and pepper in a small amount of butter and oil. Once golden, add the tomatoes (add them too early and they will just disappear and go terribly mushy), and then add a cupful of the rice. Stir to mix and to coat the rice grains in some of the fat, and then add a two or three ladlefuls of the boiling stock. Rather like a risotto, only the pilaff will not become a creamy mass, but will retain its ricey origins. Now leave to simmer for as long as your rice packet tells you (mine was 10 minutes). Do not stir and fuss around, as this breaks up the rice grains and results in a big old mess. Should you notice that the liquid is becoming rather sparse, simply add another ladleful. The rice should, after the recommended period of time, have absorbed up the liquid, and be cooked whilst still retaining bite. Stir in your chicken and your parsley and heat the chicken for a few minutes, until hot through. Scatter with parsley and serve as is.

My picture does not nearly do the tastiness justice, but you will fast become used to this. I repeat: I am not a photographer, I am not a photographer. Maybe I'd do better if I just drew the food!

The Pilaff in all its retro glory - complete with apparently equally retro plate. What a perfect couple.

Day 1 - £2.75 actually spent, plus a smidgen of 'cheat items'. At the end of the week I will tot up what I actually spent where, to give you an accurate idea.

Simple Sustaining Supper

With barely a moment’s breather between soup and main, Ma Pea and I got cooking the next course, a very satisfying Haddock Kedgeree. The recipe is one we’ve used in the family for a long while, but which initially came from dear ol’ Delia. I refer to her with such affection because well, we all know and love her don’t we, us Brits. She’s held many a hand through a Roast Lunch or entire Christmas dinner, and taught many a novice how to boil an egg.  All of this recent hoo ha about her new cheats aside (seriously, who is so lazy that they use pre-packed chopped onion?!), her old classics really do methodically demonstrate to the novice cook how to yield results in the kitchen, confidently and efficiently, 100% of the time. 

So, let's talk Kedgeree.

Buttery Haddock Kedgeree
Serves 4 generously portioned suppers

Ingredients
Butter
1 onion
1 teaspoon curry powder
8fl oz long-grained white rice
16fl oz water
1.5 lb smoked haddock fillets
2 hard-boiled eggs, peeled and chopped
3 heaped tablespoons chopped fresh parsley
1 tablespoon lemon juice
salt, pepper

Place the haddock in a pan with the water, bringing them to the boil and simmering gently for 8 minutes. Drain off the water into a measuring jug. Transfer the haddock into another dish and cover with foil.
In the same saucepan, melt a generous knob of butter, and soften the onion in it for 5 minutes. Stir in the curry powder, cook for half a minute and then stir in the measured rice and 16 fl oz of Haddock water. When simmering, cover with a tight-fitting lid and cook very gently for 15 minutes or until the rice is tender.
Remove the fish skin and flake the meat. When the rice mixture is ready fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining couple ounces of butter. Season and serve.

Again, another tres simple, cheap and simple supper. Stellar.