Frugal Fare Challenge Day 5: Wednesday

Nearly at the end of the frugal five days...and for interest's sake (more my own than anyone else's) I'm going to have a little tot up session to see exactly how much I spent. That will follow, but for now, I've still got one last day that I've not penned up. Am very behind the times!

Since my kidney fetish started, I've been flipping through Delia and several other cookbooks to see what other ways there are of cooking them, and I found one rather intriguing recipe that looked very cheap and easy, and oh-so-World War Two. It had to be done.

By now, my butcher guffaws slightly every time I open the door, and makes references to my offal obsession. What can I say, I have a reputation to upkeep! Although most girls I talk to are a little wimpy about the stuff, I've been getting into animated discussions with the builders who are in, who apparently 'love a bit of steak and kidney pie/liver cooked with onions'. Maybe I should worry about my manly taste in meat, but I personally think it connotes an open mind, and an economic one too!

And so, to cook...

Lunch: Kidneys baked in Potatoes
1 Serving

Ingredients:
1 large potato, scrubbed; salt and pepper; knob of butter; 1 kidney; 1 tspn dijon mustard/mustard powder; 1 rasher bacon

Method:
Scrub and dry the potato, and rub salt into its skin. Bake in teh oven at 220C for about an hour or until it feels soft when pinched. Cut a cap off the potatoe and scoop out some of the inside. Skin the kidney and rub in salt, pepper and a little mustard. Roll it in a rasher of bacon and put in the potato case. Wrap the potato in foil with a scrap of butter and bake for an hour longer. The kidney gravy is soaked up by the potato - which, if you like kidneys, is scrumptious!
Serve with a lovely crisp salad and sharp dressing.

Dinner: Pasta Puttanesca

That was it, I was pretty much at the end of my weekly shopping supply and so the time had come for a truly store-cupboard only meal. I'm a bit obsessed with the 'store-cupboard' meal. I'm not sure why - I think it's something to do with the creativity and innovation behind it. Or maybe it's just the stingy so-n-so which hides deep within me. Whatever the reason, pasta puttanesca is without a shadow of a doubt a beautiful example of the ultimate SCM. Most seasoned chefs are well aware of the dish, but for those who aren't, a little history. Pasta puttanesca is a powerful, punchy pasta dish made with most ingredients which fussy eaters abhor - ie. all the seriously flavoured ones - capers, olives and anchovies. Yikes! As a result, this isn't a dish for the wimps. Its name literally translates as 'whore's spaghetti', a nod to the gutsy, raucous and unapologetic flavours frolicking around the dish. I blimmin' love it.

Ingredients:
Serves 2
Storecupboard - a glug of olive oil; 1 clove garlic, chopped; 1 tin chopped tomatoes; 2 tablespoons capers; a handful of tinned black olives, roughly chopped; 3-4 anchovy fillets, drained of oil; salt/pepper; whatever pasta you fancy (I like linguine)

Method:
Start to cook the pasta as you cook the sauce, in a large saucepan of boiling water.
On a low heat, fry the garlic in the olive oil until golden, then add in the tin of tomatoes. Stir and cook for a few moments, and then add in the rest of your storecupboard ingredients. Simmer on a low heat for about 15 minutes, by which stage the anchovies will have melted into the sauce barely to be seen again, leaving only a salty, savoury hint of their existence.
Drain the pasta and pour over the sauce.

Frugal Fare Challenge Day 3: Monday

Today has been very tough.

I've found out that one of the jobs which I was still holding out slight hope on had gone to another person as a result of a bit of a miscommunication between the HR lady, the Directors and the recruitment consultant. I made half a dozen furth
er new/continued feelers into the world of jobs and just received even more 'there's just not many roles at the moment'. I'm home alone, and for a whole hour I was in a bit of a slump.

So what's the best thing to do?! Cook some comfort food is what! I cheered myself up and took my mind off things by chopping leeks, sweating onions, and skimming chicken stock. It's an old friend coming to the rescue, the one dish which has supported me through thick and thin, and which never fails to comfort me with just one spoonful - I've ranted about it before, but the time has finally come for me to forsake it to cyberspace: Ma Pea's famous Chicken Soup.

Here is my hug in a bowl:

Leftovers: a couple of generous handfuls of cooked cold chicken, roughly chopped/pulled apart; 1.5litres of homemade chicken stock (see here for previous recipe)
From the fridge/veg bowl: 1 clove garlic, chopped; 1 onion, diced; 2 sticks celery, diced; 2 carrots, diced; half a leek, diced; salt, pepper; generous handful parsley, chopped coarsely

Method:
In a flat soup saucepan heat some olive oil and add the garlic. When garlic wafts are a-tantalising, add the onion and stir until coated in the oil and frying gently. Add the celery, carrot and leek and stir, covering the pan with a lid to allow to sweat for about five minutes until softened slightly. Ladle in the chicken stock, season and simmer gently for about 20 minutes, until the vegetables are tender. Keep an eye on them so that they don't overcook and lose their vibrant colour. Taste - the soup should be sumptuous and packed full of flavour, but season if it needs a little more pizzazz. Stir in the chopped chicken and the parsley, and heat through for 3-5 minutes until the soup (and the chicken) are piping hot. Serve with more iron-packed parsley.

Yet another slightly blurry photo from moi - I can't seem to figure out this fancy schmancy digital camera works....

The lunch was a success: distracting me from jobsearch woes, living up to my mantra of maintaing morale through nutrition, and resigning myself to the fact that without Ma Pea around to deliver a motherly sympathy hug, chicken soup was the next best thing. Not that I'm saying she's like a big bowl of hot stock, but...

Dinner: Sausages with second Bubble & Squeak
I confess that I'm finding it slightly tricky to balance the 'variety' and keeping things interesting, with the frankly overwhelming need I feel to make the most of leftovers - waste not want not, as my granddad said to me when I was little. So rather than beat myself up about this, I really am focussing on the frugal/economic meals. Hence an almost exact repeat of yesterday's lunch. With peas instead of beetroot. Hey - it was the perfect comfort food.

Frugal Fare Challenge Day 2: Sunday

Sunday was an unashamed 'let's use leftovers' day. My challenge continued.

Breakfast (storecupboard): a little muesli; scrambled eggs on toast with roast tomatoes.
Item from weekly shop: 2 eggs

Lunch: Sausages with Bubble & Squeak and Beetroot
I cooked up some sausages I'd bought - not too kooky - and then I remembered that I had some leftover mash potato in the fridge. Out it came, to be made into a curiously successful take on Bubble & Squeak, but rather than using cabbage I used...cauliflower. Today I may well have entered into the realms of using-up-food-and-creating-dishes-that-only-I-would-eat, but only others can judge that...! I served it with the last remaining beetroot to polish it off.
Item from weekly shop: sausages; Fridge/Storecupboard: all other

To make Bubble & Squeak - both my own rather eccentric version and the usual with cabbage:

A small bowlful of cold, leftover mashed potato
A dollop of butter
Salt & Pepper
a handful of either chopped, sliced cabbage or several florets of cauliflower
Seasoned flour
Oil to fry

Plunge the cabbage/cauliflower into boiling water and boil for 6-8 minutes until tender. Drain and leave to cool slightly.
In a bowl, beat up the potato with the butter, and season generously. Tip the cab/caul into the potato mixture, and stir in. Take a generous handful of potato mixture out of the bowl and with your hands form it into a patty shape, dipping the patty into your seasoned flour mixture.
Heat some oil in a small frying pan and when hot drop your potato patty into the mixture. Cook on both sides (about 3-4 minutes) until golden. Very World War II.

I'd love to say I took a glorious photo of the above, but sadly twas not meant to be and my camera just wouldn't do it justice. I think it might take better photography skills than mine to render sausages appetising looking...so you'll just have to imagine a colourful, vibrant dish!

Dinner: A different version of yesterday's Chicken Pilaff
I softened half a leek gently for about ten minutes before adding in the remains of my pilaff from yesterday, and chopping another generous handful of parsley to pack it full of iron. Delicious, economic and lots of my daily dose of vegetables. A success in my book!

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.