Economical Yet Really Tasty
Eating really good and tasty food needn't cost the earth, and here are a few recipe ideas from our staff on how to feed a family of four for under £12!
We have a choice of recipes using Graig Farm Produce (where available). To order the ingredients, just click on the link, and you will be taken to the page for the item in our shop. Order the quantity you want, then click the back button on your browser to return to the recipe. When you are finished, carry on shopping for more items if you want to, or go to the check-out.
For items where only part of a pack is used for the recipe, we have costed only the proportion of the pack used in the recipe. The cost of items not immediately available from Graig Farm should be added to find the entire cost. Webeleive these should not make the cost over £12 for a meal for four people.
Elaine’s Spicy Pork
Dot's Organic Lasagne
Carolyn's Sweet & Spicy Fish
Elaine’s Spicy Pork
Serves 4
Ready in 40 minutes.
Ingredients
100g chorizo,
diced 1 large onion,
halved and thinly sliced 300g pork tenderloin, cut into 3cm pieces
1 each red and yellow pepper, de seeded and sliced 1
400g can chopped tomatoes
2 tsp paprika
12 pitted green olives, halved OR (baby sweet corn for non olive lovers!)
Serve with rice and chopped parsley (optional)
Total cost of Graig Farm ingredients = £10.23 (July 2008)
Method
Cook the chorizo and onion in a large pan over medium heat, stirring frequently until the onion is soft – the fat from the chorizo should be enough to cook the onion. Add the pork and peppers and cook for another 2 to 3 minutes. Add the tomatoes and paprika. Heat until simmering, then cover and simmer for 20 minutes. Add the olives (or sweet corn), then cover and simmer for another 10 minutes. Serve with rice and chopped parsley. (You can always add a little tomato puree for a tangier sauce! Enjoy!)
Dot's Organic Lasagne
Serves 6
Ingredients
450g Graig Farm Organic beef mince
250g unsmoked organic bacon pieces, chopped and with fat removed
1 medium onion, finely chopped
1 clove of garlic, crushed
400g can for chopped tomatoes
150g mushrooms, chopped
1 large carrot, peeled and finely chopped
1 stick of celery, finely chopped
1 tbsp tomato puree
5 basil leaves, shredded, or dried basil
170g spinach
25g cornflour
500ml milk (skimmed or semi-skimmed)
1 tsp English Mustard
75g Parmesan, grated
4 sheets of lasagne
Cost of Graig Farm Ingredients - £9.64
Method
1. Put the mince, bacon and onion in a large, non-stick pan and cook, stirring, until the beef browns and the onion begins to soften.
2. Add the garlic and cook for another minute, then add the tomato puree and basil leaves.
3. Cover and simmer for 20 to 25 minutes, stirring occasionally.
4. Put the spinach in a large frying pan with 1 tablespoon water and cook until it wilts.
5. Turn into a colander and press with the back of a spoon to extract as much liquid as possible. 6. Set aside.
7. Mix the cornflour with a little milk to make a smooth paste.
8. Heat the rest of the milk in a pan.
9. Stir in the cornflour mixture and simmer for 1 minute, stirring all the time.
10. Season well, then add the mustard, cayenne pepper and two thirds of the Parmesan.
11. Preheat the oven to 190C/170C Fan/Gas 5.
12. In an ovenproof dish, about 6cm deep (32cm by 20cm), layer half of the meat sauce, pasta, spinach and white sauce.
13. Repeat layers and sprinkle the top with the rest of the Parmesan.
14. Cook in oven for 35-40 minutes.
15. Return the sausages, shallots and mushrooms to the pan, allow to warm through, sprinkle with chopped parsley and serve.
Ingredients
I jar Yellow Thai sauce
1 large onion, halved & sliced
1 Red pepper, seeded & thickly sliced
Half tsp of freshly ground coriander seed and/or small bunch fresh coriander (leaves & stems separated & roughly chopped)
Large handful of dried mango, chopped
700g Hoki fish fillets, cut into large chunks
Naan breads or basmati brown rice to serve
Graig Farm ingredient Costs £10.86
Method
1. Fry the onion for three minutes until starting to soften.
2. Stir in the sliced pepper and coriander and cook for further two minutes.
3. Add curry sauce and mango pieces and bring to boil, seasoning to taste, turn down the heat and simmer for five minutes until slightly thickened.
4. Add the fish and cook for 5 minutes or until fish flakes easily.
5. Garnish with coriander leaves if desired just before serving with warm naan bread and/or rice, as preferred.
BON APPETITE !!
