Omega Owners Forum
Chat Area => General Discussion Area => Topic started by: Vamps on 20 September 2008, 00:30:48
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We seem to have this question on a regular basis, so I thought I would ask for ideas. ::)
We tend to be traditional with our food, not too many chips or junk food, we like our dinners.
We both work so daily meals need to be easily prepared and cooked.
So I am looking for menu ideas to feed the family, no cheese, and on a tight budget, any ideas welcome. :)
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spag bog cheap and cheerful :y
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spag bog cheap and cheerful :y
i will second that, cheap, quick & filling :y
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Salmon and cod fish pie with peas and crème fraiche and topped with mash is a great-value and filling family meal.
Serves: 4
Prep time: 20 mins
Cooking time: 10 mins
750g potatoes, eg King Edwards, cut into large chunks
Knob of butter
3 tbsp milk
2 salmon fillets (approx. 350g) cubed
250g cod fillet, cubed
100g peas
200g creme fraiche
1. Preheat the oven to 200°C / gas mark 6.
2. Boil the potatoes for 10-12 mins until tender then drain. Mash with butter and milk and season.
3. Cook the salmon and cod in a pan of boiling water for 5 mins then drain and return to the pan. Add the peas, chives, creme fraiche and seasoning and cook gently for 2-3 mins.
4. Transfer to an ovenproof dish and top with the mashed potato. Bake for 10 mins until golden.
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that sounds nice mate :y
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Chicken Madrass Curry
Serves: 4
Takes: 30 mins
Cals per serving: 665 (including rice)
Fat per serving: 25g
300g (12oz) basmati rice
1tbsp groundnut oil
1 large onion, thinly sliced
750g (1lb 11oz) skinless chicken thigh fillets,
thinly sliced
75g (3oz) Madras curry paste
250g (9oz) green beans, trimmed
125ml (4 1/2fl oz) chicken stock
1. Cook basmati rice in a large saucepan of boiling, salted water, according to packet instructions. Drain and return to pan. Cover and keep warm.
2. Heat oil in a wok or large frying pan and stir-fry the onion for 5 mins until soft. Add the chicken and continue to stir-fry for 5 mins until chicken is golden.
3. Add curry paste and stir-fry for another minute. Stir in beans and stock. Simmer on a low heat for about 8 mins until sauce thickens slightly and chicken is cooked through. Serve in bowls with the rice.
Top tip: A cooling cucumber raita is the perfect side dish to serve with curry. Mix together 250ml/8fl oz natural yogurt, 1/2 cucumber, grated or finely chopped, a large handful of chopped mint leaves and a pinch of salt. If grating the cucumber, squeeze out a little of the water before mixing with the other ingredients. Make the day before, if possible, and serve well-chilled with crisp poppadoms and mango chutney.
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Pasta with egg and broccoli
Serves: 4
Takes: 25 mins
225g/8oz fusilli
225g/8oz broccoli florets
6 large eggs
4tbsp pesto sauce
Parmesan cheese to serve
1. Cook the pasta in a large pan of boiling water for 10 mins (or according to packet instructions) and add the broccoli florets for the final 4 mins of the cooking time. Drain in a colander.
2. Place the eggs in a small pan, cover with cold water and bring to boil. Boil for 7 mins, drain, rinse in cold water and tap shells all over. Peel away the shells and roughly chop.
3. Stir the pesto sauce into the pasta and broccoli then stir in the eggs and plenty of ground black pepper. Serve immediately with grated parmesan cheese.
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that sounds nice mate :y
I love a good fish pie, not too fussed on the Salmon in mine. :y
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reading these recipes is making me rather hungry ;D
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As kids Mum used to ask, Who whants whats for tea
Chips and egg
Chips and beans
Chips, egg, beans
Chips, Egg, Beans and Suasage
Chips and Fish Fingers
Were allways the replys.
Then I wonder why I bought a chippy ::) ::) :-/
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Mince and Tatties with a couple of veg :y :y
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The same mix (for the bol sauce) will make a good lasagne as well - just water it down a bit with 1/2 pint of chicken/beef stock (OXO cube works well..). 15 minutes to make the sauce (tops); by this time the oven is up to temp. Assemble the lasagne and bung in the oven for about 45 minutes et voila!
For a similar actual time at the cooker, a full roast takes some beating; but you're talking a good 2-3 hours from start to finish. We tend to eat late anyway, so not an issue with us. Takes practice to get the timing for the chicken/duck/beef/port/lamb, the roast potatoes (in either goose or duck fat only..), veggies, yorkies and stuffing to all be ready together, but well worth it. I get a good meal and the wife gets the leftovers for lunch the next day as well!
There are variations on a theme - par boil the potatoes the night before, and have with grilled pork loin steaks - one of the best meat/£ ratios about. That drops the total time down to about 45 minutes; start to finish.
If you think i'm being extravagant with goose fat - £2 a tin, but you can reuse it a good half dozen times; just decant back into the jar when still lukewarm, then back in the fridge.
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leave it out Skruntie im dribbling here ;D
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Mince and Tatties with a couple of veg :y :y
Add dumplings and that would be my favouite.. :y
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leave it out Skruntie im dribbling here ;D
Blame Mike, he started it. Bet we are all licking our lips.
We used to have Mince and tatties on a Saturday and a full roast on a Sunday as a family.
As I live on my own I just reminice about those sort of meals now. But thinking about doing the mince and tatties again and keeping some mince over for a spag bol. :P :P :P :P :P :P :P :P
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Mince and Tatties with a couple of veg :y :y
Add dumplings and that would be my favouite.. :y
All over to Mikes for lunch tomorrow in that case. ::) :P :P :P :P :y
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As kids Mum used to ask, Who whants whats for tea
Chips and egg
Chips and beans
Chips, egg, beans
Chips, Egg, Beans and Suasage
Chips and Fish Fingers
Were allways the replys.
Then I wonder why I bought a chippy ::) ::) :-/[/quote]
Cheaper to dine out these days :( :( :(
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my missus is in hospital at moment so living on take aways
and peanut butter sarnies ;D
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Mince and Tatties with a couple of veg :y :y
Add dumplings and that would be my favouite.. :y
All over to Mikes for lunch tomorrow in that case. ::) :P :P :P :P :y
You would be more than welcome. :y
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Actually, giving it some thought.
Fish, chips and peas the other day cost me
Haddock = £3.30
Chips = £1.30
Peas = .70
Total £5.50
jamie Oliver says he can feed a family of 4 for a fiver.
I need to sort some proper meals out
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Mince and Tatties with a couple of veg :y :y
Add dumplings and that would be my favouite.. :y
All over to Mikes for lunch tomorrow in that case. ::) :P :P :P :P :y
You would be more than welcome. :y
Very kind of you matey. If I ever pass that way again I might take you up on that kind offer. :y :y :y
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Actually, giving it some thought.
Fish, chips and peas the other day cost me
Haddock = £3.30
Chips = £1.30
Peas = .70
Total £5.50
jamie Oliver says he can feed a family of 4 for a fiver.
I need to sort some proper meals out
My new workplace has a subsidised canteen -fish & chips £1.30.
I had pizza &chips followed by jam sponge pudding with custard last night - £1.15.
I think i,m going to stop eating at home. :y
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Spam & Chips
Spam Egg & Chips
Spam Egg Sausage & Chips
Spam Spam Sausage & Chips
Spam Spam Spam Spam & Spam
;D
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Spam & Chips
Spam Egg & Chips
Spam Egg Sausage & Chips
Spam Spam Sausage & Chips
Spam Spam Spam Spam & Spam
;D
lol - everytime someone says spam - that sketch goes through my head - in fact i cant say "spam" in a normal voice ;D
and if you're too young to know what jimbob's on about...
http://www.youtube.com/watch?v=ODshB09FQ8w
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Some interesting idea, keep them coming guys and girls :y :y :y
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Re Spagbol, most of us love it but really no need for jars of dolmio etc. Italians don't eat it, neither do i & it's made in Holland!!! & tastes of vinegar & preservatives...Yuk.
My spagbol recipe is easier & nicer.
Fry off mince & onions, add garlic & mixed herbs, season, squirt 1/4 tube of tomato puree, chuck in a tin of tomatoes, allow to cook down for a few mins. Add a little stock or an oxo & a splash of water then add sliced mushrooms, stir in, turn off heat & cover for 5 mins.
MMMMMM...No Dolmio, it's sacrilege, a waste of money & unhealthy.
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One of the nicest things I have tatsted at home in a while - some chopped up lincolnshire sausage, fried up, with some (Tesco) Roganjosh curry sauce mixed in, and nice rice.
You could easily feed a family of 5 on this for a fiver, and it was gorgeous!
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Chicken Madrass Curry
Serves: 4
Takes: 30 mins
Cals per serving: 665 (including rice)
Fat per serving: 25g
300g (12oz) basmati rice
1tbsp groundnut oil
1 large onion, thinly sliced
750g (1lb 11oz) skinless chicken thigh fillets,
thinly sliced
75g (3oz) Madras curry paste
250g (9oz) green beans, trimmed
125ml (4 1/2fl oz) chicken stock
1. Cook basmati rice in a large saucepan of boiling, salted water, according to packet instructions. Drain and return to pan. Cover and keep warm.
2. Heat oil in a wok or large frying pan and stir-fry the onion for 5 mins until soft. Add the chicken and continue to stir-fry for 5 mins until chicken is golden.
3. Add curry paste and stir-fry for another minute. Stir in beans and stock. Simmer on a low heat for about 8 mins until sauce thickens slightly and chicken is cooked through. Serve in bowls with the rice.
Top tip: A cooling cucumber raita is the perfect side dish to serve with curry. Mix together 250ml/8fl oz natural yogurt, 1/2 cucumber, grated or finely chopped, a large handful of chopped mint leaves and a pinch of salt. If grating the cucumber, squeeze out a little of the water before mixing with the other ingredients. Make the day before, if possible, and serve well-chilled with crisp poppadoms and mango chutney.
Curry paste? How dare you use such language in my presence. Please remember you're in the company of those who can cook properly.
I enjoy most of your jokes but that Madras recipe is'nt your best by a long shot. Please bow your head in shame & consider yourself fortunate i'm not able to adjust your post count accordingly.
Honestly Skruntie, i held you in higher estimation until now old chap.
I can only hope you've seen the error of your ways.
Curry paste..... ::) ::) ::) :o :o :o :'( :'( :( :(
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Chicken Madrass Curry
Serves: 4
Takes: 30 mins
Cals per serving: 665 (including rice)
Fat per serving: 25g
300g (12oz) basmati rice
1tbsp groundnut oil
1 large onion, thinly sliced
750g (1lb 11oz) skinless chicken thigh fillets,
thinly sliced
75g (3oz) Madras curry paste
250g (9oz) green beans, trimmed
125ml (4 1/2fl oz) chicken stock
1. Cook basmati rice in a large saucepan of boiling, salted water, according to packet instructions. Drain and return to pan. Cover and keep warm.
2. Heat oil in a wok or large frying pan and stir-fry the onion for 5 mins until soft. Add the chicken and continue to stir-fry for 5 mins until chicken is golden.
3. Add curry paste and stir-fry for another minute. Stir in beans and stock. Simmer on a low heat for about 8 mins until sauce thickens slightly and chicken is cooked through. Serve in bowls with the rice.
Top tip: A cooling cucumber raita is the perfect side dish to serve with curry. Mix together 250ml/8fl oz natural yogurt, 1/2 cucumber, grated or finely chopped, a large handful of chopped mint leaves and a pinch of salt. If grating the cucumber, squeeze out a little of the water before mixing with the other ingredients. Make the day before, if possible, and serve well-chilled with crisp poppadoms and mango chutney.
Curry paste? How dare you use such language in my presence. Please remember you're in the company of those who can cook properly.
I enjoy most of your jokes but that Madras recipe is'nt your best by a long shot. Please bow your head in shame & consider yourself fortunate i'm not able to adjust your post count accordingly.
Honestly Skruntie, i held you in higher estimation until now old chap.
I can only hope you've seen the error of your ways.
Curry paste..... ::) ::) ::) :o :o :o :'( :'( :( :(
Just cant please some peolpe can you
Chicken Madras is a dish that can be found in Indian restaurants all over the world and for many people it is among their choice of top chicken curry recipes.
Ingredients:
2 chicken breasts cut into bite sized pieces
vegetable oil
1 onion sliced into thin strips
1 tin tomatoes
juice of 1/2 lemon
Spices:
4 dry red chillis
1/2 teaspoon black pepper corns
1/2 teaspoon chilli powder
1/2 teaspoon paprika
teaspoon cumin seeds
teaspoon fenugreek seeds
teaspoon turmeric
2 cardomoms
pinch cinnamon
4 cloves
pinch coriander power
pinch ginger powder
pinch mustard seeds
Method:
1. Fry the chicken in about 3-4 tablespoons of vegetable oil to colour and remove from the frying pan.
2. Add the onion until golden then add the spices. Mix the spices and blitz before adding to the pan and fry for about 5 minutes, adding a little water if necessary.
3. Add the chicken and pour the lemon juice over. Stir well.
4. Chop the tomatoes and stir into the mix. Cook at medium heat for about 10 minutes.
5. Cook in a a medium oven for 45 minutes and serve with basmati rice.