Tag Archives: Potato

Cheat’s Tartiflette

7 Nov

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This is a perfect dish now that the weather is getting colder, because it’s really hearty and filling without being stodgy. The ingredients are all things that you probably already have in the fridge, so it’s really good for when you need to make something quick but tasty.

It’s also a great play on the classic French dish tartiflette, which is delicious but a lot more expensive as it uses double cream and reblochon cheese where I’ve used milk and cheddar, making it a perfect treat on a budget.

Tip: this would be really tasty with bacon in all of the layers, but if you want to do this I would suggest frying it first so that it crisps up a bit, as just cooking it in the milk won’t give it as nice a texture.

Serves: three people.

Cost per person: £0.63 (price based on Tesco Value ingredients).

Ingredients:

  • 3 baking potatoes
  • 1 rashers bacon
  • 1 small onion
  • 1 garlic clove
  • 100g cheddar cheese (or similar)
  • 100ml milk
  • 2 tsps mixed herbs
  • 1 tsp vegetable oil
  • Salt and pepper, to season

Method

1) Preheat the oven to 180C.

2) Cut the baking potatoes into slices.

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3) Cover the bottom of a casserole dish with a layer of potatoes. Season with garlic, mixed herbs, salt and pepper.

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4) Cover with a third of the grated cheese and half a roughly chopped onion.

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5) Add another layer of potatoes and cover with another third of the cheese and the rest of the onion. Season with garlic, mixed herbs, salt and pepper.

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6) Add another layer of potatoes and season with garlic, mixed herbs, salt and pepper. Chop the bacon rashers into pieces and cover the potatoes with them. Drizzle with vegetable oil.

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7) Cook in the oven for 10 minutes, then add the milk and return to the oven.

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8) After another 10 minutes, remove from the oven and stir, to avoid the milk curdling.

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9) Add the rest of the grated cheese and cook for another 10 minutes, until the cheese has completely melted and the potatoes are cooked.

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10) Tuck in!

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One Pan Egg and Potatoes

6 Oct

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This is a great dish when you want to knock something up quickly, because it’s all cooked in one pan and takes almost no time at all. It’s also really healthy!

Tip: this would also be tasty with some chopped cherry tomatoes added at the same time as, or instead of, the pepper.

Serves: two people.

Cost per person: £0.56 (price based on Tesco Value ingredients).

Ingredients:

  • 3-4 potatoes, cooked
  • 1 small onion
  • 1-2 small peppers
  • 2 eggs
  • 1 garlic clove
  • 1 tsp mixed herbs
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Slice the potato and fry on a medium heat with the chopped onion and garlic for 5-10 minutes, until the potato is golden brown on both sides. Season with mixed herbs, salt and pepper.

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2) Add the chopped pepper and fry for another minute.

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3) Make a space in the pan and add the eggs. Fry for 2-3 minutes, until the eggs are cooked.

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4) Tuck in!

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Chicken Kiev and Spicy Sweet Potato Chips

6 Aug

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This is definitely one of my favourite meals, as it’s packed with flavour and it’s not even bad for you, it’s actually pretty healthy! Although chicken isn’t the cheapest of ingredients, I think that this meal is definitely worth the extra expense as it’s so good. Shop-bought chicken kievs just don’t compare to the homemade version!

Tip: If you don’t have or don’t like sweet potato then a normal baking potato would work just the same, although it may need 5 minutes longer to cook.

Serves: three people.

Cost per person: £1.61 (price based on Tesco Value ingredients).

Ingredients:

  • Three chicken breasts
  • 1 slice of bread
  • 25g butter
  • 1 garlic clove
  • 1 large sweet potato
  • 1 tsp mixed herbs
  • 2 tsp cayenne pepper/cayenne pepper
  • Salt and pepper, to season
  • Vegetable oil

Method

1) Preheat the oven to 180C, and the grill to a medium heat.

2) Peel the sweet potato and slice into wedges. Place on a baking tray and season with salt and pepper. Sprinkle with the mixed herbs and chilli powder, and drizzle with vegetable oil. Cook for around 30 minutes, until golden.

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3) Whilst the chips are cooking, get started on the chicken. Finely chop or crush the garlic and mix with the butter.

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4) Cut a slit into the side of each chicken breast and spoon some of the garlic butter inside. Spread the butter on both sides of the chicken breasts and cook under a medium grill for 15 minutes, turning halfway through.

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5) Whilst the chicken is cooking toast the slice of bread and break it into breadcrumbs.

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6) Remove the chicken from the grill and cover with more garlic butter and breadcrumbs; if they won’t stick try mixing them with some of the butter. Cook under the grill for another 3-5 minutes, until the breadcrumbs are golden.

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7) Serve with your choice of vegetables and tuck in!

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Tuna Fishcakes

10 Jun

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This is a tasty and fairly simple meal to make, and it doesn’t take too long either. It’s also pretty darn cheap and very good for you!

If you wanted to add your own twist you could try adding finely chopped onions, spring onions or sweetcorn to the mixture, or a bit of extra chilli to give it some spice.

Tip: you could replace a little of the fish with more potato, to make the fish go further.

Leftovers should be fine to reheat for a day or two, but keep them in the fridge and make sure they’re piping hot.

Serves: five people.

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

Ingredients:

  • 250g potatoes, peeled and cut into cubes
  • 400g canned tuna, drained and flaked
  • 50g cheddar cheese, grated
  • 1 garlic clove, crushed or finely chopped
  • 1 egg
  • 2 tsps dried thyme
  • 1/2 – 1 tsp cayenne pepper or chilli
  • 4 tsps flour
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Boil the potatoes for 10 minutes. Drain, mash and leave them to cool.

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2) Mix together the tuna, cheese, garlic, thyme, cayenne pepper/chilli and egg. If you want to add onions or sweetcorn (the sweetcorn needs to be pre-cooked) now is the time to do so! Season with salt and pepper.

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3) Mix the mashed potato into the tuna mixture, making sure it’s evenly mixed.

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4) Divide the mixture into four or five, and make into thick burger shapes. Sprinkle them with flour, salt and pepper on both sides and fry them in vegetable oil for around 4 minutes on each side, until golden. Be careful not too cook them too long or too hot – they burn very easily!

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5) Serve with potatoes and vegetables, or a green salad for a lighter meal. Et voila!

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