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[Vamps]

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.  

[Beconboy]

spag bog cheap and cheerful

[The Red Baron]

spag bog cheap and cheerful

i will second that, cheap, quick & filling

[Mr Skrunts]

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.

[The Red Baron]

that sounds nice mate

[Mr Skrunts]

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.

[Mr Skrunts]

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.

[Mr Skrunts]

that sounds nice mate

I love a good fish pie, not too fussed on the Salmon in mine.  

[Beconboy]

reading these recipes is making me rather hungry

[Mr Skrunts]

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   :-/

[Mr Skrunts]

Mince and Tatties with a couple of veg

[philhoward]

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.

[Beconboy]

leave it out Skruntie im dribbling here

[Vamps]

Mince and Tatties with a couple of veg

Add dumplings and that would be my favouite..

[Mr Skrunts]

leave it out Skruntie im dribbling here

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.