Archive | September, 2013

Burritos

27 Sep

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These are a delicious treat that are surprisingly cheap to make – the rice helps to keep it a budget dish. They’re great with just cheese, or even better filled with lettuce, sour cream and guacamole. I’ve written beef in the recipe but it doesn’t really matter what meat you use for these either – I used beef and pork mince because it’s so much cheaper than just beef.

Leftover mince should be fine to reheat for around three days if kept in the fridge, or around a month if frozen. It’s best not to reheat the rice though.

Tip: this dish can be made as mild or as spicy as you like. If you’re cooking for people with different tastes then try making a mild mince and add tabasco sauce or chilli flakes to individual portions.

Serves: six people.

Cost per person: £0.81 (price based on Tesco Value ingredients).

Ingredients:

  • 6 tortillas
  • 1 onion
  • 500g beef mince
  • 1 can (400g) chopped tomatoes
  • 1 large or 2 small peppers
  • 300g rice
  • 180g grated cheddar cheese, or similar
  • 1-2 tsps chilli powder
  • 1 tsp mixed herbs
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Chop the onion and fry on a high heat with the chilli powder for around 5 minutes, until soft and golden.

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2) Add the mince and cook for another 5 minutes, until brown.

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3) Add the chopped tomatoes and season with the mixed herbs, salt and pepper. Simmer on a high heat for around 10 minutes, until the juices have mostly boiled off.

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4) At the same time put the rice on to boil. When cooked drain, rinse well with boiling water and set aside.

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5) Add the chopped pepper to the mince and cook for around 2 minutes, to ensure it stays crunchy.

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6) Serve the rice, mince and grated cheese in a tortilla, and roll into a burrito shape.

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7) Roll into a burrito shape and tuck in!

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Tuna Melt Piadina

13 Sep

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This is a popular recipe in Italy, and it’s great to make when you want something that’s both filling and healthy – tuna is very good for you. It’s a bit like a toasted sandwich, but much tastier!

This is best served as soon as it is cooked, so serve the first as soon as it is done and then cook the second one.

Tip: this would also be great with the addition of some sweetcorn with the tuna, or with spring onions instead of onions. If you would prefer it to be more crunchy the onion can also be used raw instead of fried.

Serves: two people.

Cost per person: £0.69 (price based on Tesco Value ingredients).

Ingredients:

  • 250g self raising flour
  • 125ml water
  • 1/2 an onion
  • 1 small apple
  • 1 can (200g) tuna, drained
  • 30g cheddar cheese (or similar)
  • Vegetable oil, for frying

Method

1) Finely chop the onion and fry on a medium heat for around 5 minutes, until soft and golden. Set aside.

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2) Mix together the flour and water in a bowl until it comes together, then form into a dough with your hands and knead for a few minutes.

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3) Divide the dough into 2 balls and flatten each piece to around 18cm wide.

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4) Fry the dough on a medium heat for around 3 minutes on each side, until lightly golden and puffed up.

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5) Whilst the dough is frying finely chop the apple and mix together with the tuna and onion.

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6) Remove the bread from the pan and carefully slice it in two by cutting around the edge and gradually cutting into the middle. Spread one half with half of the tuna filling.

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7) Sprinkle with cheese and put the other half of the bread on top and press down gently.

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8) Place it back in the pan and fry for another 3 minutes on each side, until golden on the outside and melted inside.

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9) Tuck in!

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Beef and Bean Pot Melt

6 Sep

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This tender, melt-in-the-mouth dish is a hearty treat, great as we move into autumn. It can be made with pretty much any cut of beef, and because it cooks for a long time even a very cheap cut will be succulent and tender. I used a cut of beef called skirt, but anything such as braising steak, brisket, chuck or shin would be delicious in this recipe. You may have to look in a butchers to find some of them if your supermarket doesn’t have a meat counter, but they shouldn’t be too expensive and there is often much more flavour to be found in a cheaper cut of meat!

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Tip: small chunks of blue cheese or mature cheddar stirred through 5 minutes before cooking is done would add a lovely depth to this dish.

Serves: four people.

Cost per person: £1.02 (price based on Tesco Value ingredients, except for the beef).

Ingredients:

  • 400g diced beef
  • 1 onion
  • 1 garlic clove
  • 1 can (400g) chopped tomatoes
  • 1 can (400g) kidney beans, drained and rinsed
  • 1 red pepper
  • 1-2 tsps chilli powder
  • 1 tbsp plain flour
  • 50ml water
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Preheat the oven to 160C.

2) Dice the beef if not already done, and coat it in a layer of flour.

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3) Fry the beef on a high heat for 3-4 minutes on each side, until sealed and golden brown.

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4) Chop the onion and garlic and them to the beef. Cook on a medium heat for another 10 minutes.

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5) Add the water and chilli powder to the beef and onions, and simmer for 2 minutes.

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6) Add the chopped tomatoes, kidney beans and the chopped pepper, and stir together well.

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7) Cover with a lid and cook in the oven for 1 1/2 hours.

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8) Serve with a jacket potato or mash, and enjoy!

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Cheese and Vegetable Spaghetti

2 Sep

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This is a very cheap and simple recipe which can be made with lots of different variations, making it perfect for when you need to use up food before it goes off.

Leftovers should be fine to reheat for around three days if kept in the fridge, and the sauce should be fine for around a month if frozen.

Tip: if you wanted to you could also add some cooked, chopped bacon to the sauce at the same time as – or instead of – the vegetables. I used broccoli in mine, but some other vegetables that would go well are:

  • Peas
  • Sweetcorn
  • Carrots
  • Cauliflour
  • Leeks

Serves: four people.

Cost per person: £0.34 (price based on Tesco Value ingredients).

Ingredients:

  • 400g spaghetti
  • 25g butter
  • 25g plain flour
  • 600ml milk
  • 100g grated mature cheddar cheese (or similar)
  • 75g broccoli
  • Salt and pepper, to season

Method

1) Melt the butter over a medium heat.

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2) Stir in the flour and cook for 2 minutes.

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3) Take the pan off the heat and gradually stir in the milk, until you get a smooth sauce.

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4) Return the pan to the heat and bring to the boil, stirring constantly.

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5) Put the spaghetti on the boil. At the same time, season the sauce with salt and pepper and simmer for 10 minutes.

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6) Cut the broccoli into small florets and boil for two minutes. Stir the cheese into the sauce, and simmer until it melts.

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7) Drain the broccoli and stir into the sauce.

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8) Drain the spaghetti and serve.

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