With a festive few days coming up and the cost of living rising at an alarming rate, it’s good to have on hand a few cost effective recipes to cater to family, friends and neighbours who are coming to visit. After all, these few days provide a wonderful opportunity to spend time together
Here are a few of my favourites. I have included approximate costings at the end of each recipe – these are based on supermarket prices (roughly as we know they can change). I always look out for specials of course.
Finally, I hope my adding up is ok – maths is not my strong point!
Included here are Spicy Saucy Chicken Drumsticks, Torta Pasquelina (Spinach and Ricotta Tart) – a classic Easter dish, Roast Pork, Tuna (seafood) Mornay, Creamy Potato Bake, Pea Puree, Foocaccia (also a gluten free version), Coffee Mousse and Mini Pavs.
Spicy, Saucy Chicken Drumsticks
Serves 10
Ingredients
2kg chicken drumsticks, approximately – best to have 20
70ml soy sauce
70ml barbecue sauce
120ml tomato sauce
1 tablespoon honey
3 teaspoons Worcestershire sauce
3 teaspoons sweet chilli sauce (more if you like the sauce hot)
2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water
Chopped parsley – optional
Method
Heat oven to 170 degrees C. Have ready a large baking dish 25 x 35cm X 5cm deep approximately.
Place the chicken drumsticks in the dish.
Mix all the remaining ingredients together (except cornflour paste and parsley) and pour over.
Roll drumsticks over in this sauce. Cover dish with foil and bake for 20 minutes, turn chicken and cook for 10 minutes more or until tender. Remove from sauce and set aside.
Pour the pan juices through a sieve into a saucepan. Bring to the boil and whisk in the cornflour paste, then cook for one minute.
Meanwhile place chicken back in the baking dish and return to oven for a few moments just to crisp the skin a little.
Remove from oven, pour thickened sauce over and serve piping hot, sprinkled with chopped parsley if desired.
COSTINGS
$
Chicken drumsticks 12
Soy sauce 1.20
Barbecue sauce 0.50
Tomato sauce 0.50
Worcestershire sauce 0.15
Sweet chilli sauce 0.20
Honey 0.25
Cornflour 0.10
Foil 0.30
Total cost $15.00
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Spinach and Ricotta tart (Torta Pasquelina)
Serves 10 to 12 (or more)
Ingredients
2 sheets ready rolled puff pastry, thawed
1 tablespoon plain flour, approximately
For the filling
500g spinach leaves (if fresh, shred, cook for two minutes)
375g smooth ricotta
125g bread, torn into small pieces
125ml milk
15 eggs
70g finely grated Parmesan
120g grated tasty cheese
1 onion, grated or finely chopped
200g feta, crumbled
1 tablespoon chopped parsley (optional)
3 teaspoons chopped fresh oregano or ¼ teaspoon dried (optional)
120g grated tasty cheese, extra
Method
Preheat oven to 200 degrees C. Grease a baking dish 25cm x 35xm approximately.
Sprinkle a little flour under and over each pastry sheet and roll out until approximately one and a half times their original size. Fit into prepared tin, sealing join well, making sure it reaches up the sides of the dish.
Whether you are using freshly cooked or frozen spinach, place in a sieve and drain well.
Pour the milk over the bread and leave to stand 5 minutes, then squeeze out excess liquid and then mash bread finely with a fork to make sure there are no lumps.
Meanwhile, place the ricotta on two thicknesses of paper towel and leave to stand for 5 minutes to remove excess liquid.
In a large bowl whisk 6 of the eggs, then add the spinach, drained ricotta, soaked bread, Parmesan, the 120g grated tasty cheese, feta, grated onion, herbs and salt and pepper to taste.
Spoon half of the mixture onto the pastry. Make small indents (as far as possible) and break the remaining 9 eggs into these. Spoon the remaining mixture over to cover evenly.
Sprinkle with the extra grated tasty cheese and bake for 10 minutes, and then reduce heat to 160 degrees C and bake for approximately 30 minutes more until the filling is set.
Leave to stand 15 minutes at least before cutting into slices or squares to serve.
COSTINGS
$
2 sheets pastry 1.00
Ricotta 3.30
Bread 0.50
Milk 0.20
Parmesan 2.00
Feta 3.50
Tasty cheese 4.00
Onion 0.30
Eggs 11.00
Dried herbs 0.10
Total cost $25.90
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Roast Pork
For a special treat – sere with the creamy potato bake and pea puree. Serves 10 if you slice the pork thinly to serve.
Ingredients
2kg or more boneless leg roast
50ml oil such as canola, vegetable or rice bran
2 onions
For the gravy:
500ml water mixed with 1½ teaspoons stock powder (or use homemade or liquid stock)
2 teaspoons tomato sauce
2 teaspoons soy sauce
½ teaspoon brown sugar
4 teaspoons cornflour mixed to a paste with a little cold water
Method
Heat oven to 200 degrees C (fan forced)
Mix the vinegar and salt together and spread over the rind. Pour the oil into a large baking dish 25cm x 35cm x 5cm deep (approximately) and place the pork on top.
Cut the onions in half and place cut side down around the pork.
Bake for 15 minutes, then reduce temperature to 160 degrees and bake for 45 minutes per kilo. When onions start to over brown remove them from the dish and discard.
Remove from dish and leave to rest for 30 minutes. Drain fat from dish.
Meanwhile make the gravy:
Mix together the stock, tomato sauce, soy sauce and brown sugar and bring to the boil. Whisk in some or all of the cornflour paste until the gravy has reached the desired consistency. Add salt and pepper to taste.
Pour into baking dish and reheat to capture the flavours from the roast pork.
Slice pork thinly to serve.
HINT – if your pork crackle hasn’t crisped, here is a quick remedy.
Cut the crackle piece off, scrape off any backing fat (and discard it) and then place the crackling between double layers of paper towels. Cook on High in the microwave in 20 second bursts until it crisps.
COSTINGS
$
Pork 25
Oil 0.30
Vinegar 0.10
Onions 1.00
Cornflour 0.20
Soy sauce 0.20
Tomato sauce 0.10
Total cost $26.90
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Tuna Mornay
Serves 4 to 6 but can easily be doubled and then baked in a large baking dish. In our family one batch is sufficient, as there are not many seafood lovers amongst us, quite the opposite in fact.
This is really delicious on its own, wonderful flavour with the inclusion of creamed corn and a crispy cornflake/cheese topping.
However if, as promised by large retailers, seafood is to be reasonably priced over the Easter break, try adding some diced white fish fillets (any sort), or scallops or, as I did here, prawns, though mine were frozen.
Ingredients
425g tin tuna in springwater, drained, reserving liquid
45ml oil (such as vegetable, canola, peanut or light olive)
40g butter
1 onion, finely diced
90g plain flour
400ml milk
90g grated tasty cheese
400g tin creamed corn
Extra seafood as available (such as prawns, scallops, diced white fish) – optional
For the topping
90g cornflakes
¼ teaspoon curry powder – optional
50g finely grated tasty cheese
Method
Heat oven to 170 degrees C. Grease a 20cm round or square ovenproof dish.
Place the oil and butter in a saucepan over medium-low heat, add the onion and sauté gently until the onion is soft.
Add the flour and stir, cook for one minute.
Gradually add the milk and 120ml reserved springwater from the can of tuna. Fold in the creamed corn.
Bring to the boil, stirring. Simmer two minutes, still stirring, and then fold in the cheese and flaked tuna.
Transfer to the prepared dish. Allow to cool for 10 minutes. Add extra seafood, if using.
To make the topping
Crush the cornflakes finely and mix with the curry powder and cheese.
Sprinkle over the mornay and then bake for 30 minutes approximately until the toping is nicely browned.
COSTINGS
$
Tuna 4.65
Oil 0.50
Butter 0.60
Milk 0.80
Creamed Corn 1.90
Cheese 2.50
Cornflakes 0.75
Total cost $ 11.70
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Creamy Potato Bake
Serves 10 as a side dish
Ingredients
1kg potatoes
400g onions
200g bacon, diced
600ml cream
¾ teaspoon salt, approximately
Method
Preheat oven to 170 degrees C. Grease a baking dish 25cm x 35cm approximately.
Slice the potatoes and onions finely.
Place a layer of one third of the potatoes in the dish, then top with half the onion, and then one quarter of the bacon. Sprinkle lightly with salt, then drizzle with 200ml of the cream.
Repeat the layers. Top with the last of the potatoes and drizzle with the remaining cream.
Sprinkle with the last of the bacon and top with the cheese.
Bake for one hour, approximately, or until the potatoes are cooked.
Leave to stand 10 minutes before serving.
COSTINGS
$
Potatoes 4.00
Onions 1.00
Cream 4.50
Bacon 4.00
Cheese 2.50
Total cost $15.50
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Pea Puree
Ingredients
500g frozen peas
50ml milk or cream
Method
Cook frozen peas in boiling salted water for time as per packet instructions.
Blitz the peas in a food processor or with a stick blender until very smooth. Add milk and blitz again, adding a little extra liquid if needed. Add salt and pepper to taste.
COSTINGS
$
Peas 2.50
Milk or cream 0.40
Total Cost $2.90
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Foccaccia
Bread is always good to use as a “gravy soaker”, to serve with olive oil and balsamic or as an accompaniment to many dishes. However in the case of this focaccia, it is often eaten for the pure pleasure of it on its own.
While you may need to buy a tin of instant dried yeast (at a cost of around $4.80), the remainder will not be wasted as this is so popular you will be asked to make this focaccia over and over again. (Always refrigerate the tin of yeast after opening.)
Ingredients
450g plain flour
3 teaspoons instant dried yeast
1½ teaspoons salt
2 teaspoons sugar
60ml olive oil
375 to 400ml warm water
60 olive oil, extra
2 tablespoon chopped fresh herbs (such as rosemary and/or thyme) – optional
1½ to2 teaspoons salt, extra
Method
Have ready a slab (or lamington style) tin 35cm x 25cm approximately.
Mix the dry ingredients together in a large bowl.
Make a well in the centre and pour in the oil and almost all the water, adding the last of the liquid if necessary, to form a soft dough.
Cover the bowl and allow dough to rise until approximately doubled in bulk.
Turn out onto a lightly floured surface and knead for about 2 minutes until smooth.
Pat out to approximately the same size as the tin.
Pour 30ml of the olive oil into the prepared tin, spread out to cover and place dough on top.
Heat oven to 210 degrees C.
Allow the dough rise for about 20 minutes until puffy, and then press the fingertips into it at intervals.
Drizzle with the remaining olive oil, and finally sprinkle over the herbs and sea salt.
Bake for 20 to 25 minutes until golden brown.
Allow to stand in the tin for 5 minutes before turning out onto a wire rack. Leave to stand 10 more minutes before cutting into portions to serve.
COSTINGS
$
Flour 0.50
Yeast 0.50
Olive oil 1.00
Sugar 0.05
Total cost $2.05
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(Just to be fair, and this version is equally as delicious as the wheaten version).
Gluten free focaccia
Serves 8
Ingredients
2 eggs, lightly beaten
280ml water
10ml olive oil
3 teaspoons instant dried yeast
1 teaspoon salt
1 teaspoon sugar
300g gluten free plain flour
For the topping
60ml olive oil, extra
1 to 1 ½ teaspoons salt, extra
Method
Place the eggs, 10ml olive oil and water in a medium sized mixing bowl, then add the yeast, salt, sugar and flour. Whisk until smooth to make a batter-like consistency.
Cover the bowl with a tea towel and leave to rise for approximately one hour or until doubled.
Grease a slab tin 28cm x 18cm and approximately 1cm deep.
Pour in 40ml of the olive oil.
Whisk the batter once more and pour into the prepared tin. Leave t rise 15 minutes, then drizzle the remaining oil over the top and sprinkle with the salt and chopped herbs, if using.
Bake for 20 minutes or until golden brown and crunchy.
Remove from the oven, leave to stand in the tin for 5 minutes, then turn out onto a wire rack and leave for 10 minutes before cutting into squares to serve.
COSTINGS
$
Gluten free plain flour 1.80
Yeast 0.40
Olive oil 0.80
Total cost $3.00
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Coffee Mousse
Serves 10 – I use pretty wine glasses or small bowls of 150ml capacity.
The mousse is quite rich so this is ample per serve, especially once decorated with cream, chocolate and/or strawberries.
Ingredients
380ml tin evaporated milk, chilled overnight
300g sugar
¼ teaspoon cream of tartar or ½ teaspoon lemon juice
3 teaspoons powdered gelatine
250ml cold water
1 tablespoon instant coffee powder (or granules mixed with 1 tablespoon hot water)
To decorate
200ml cream
1 teaspoon sugar
Seasonal fruits – e.g. 250 punnet strawberries, cut into thin slices or halved and fanned
Method
Combine the sugar, cream of tartar and cold water in a small saucepan. Bring to the boil, reduce heat to low and simmer for 3 minutes.
Remove from heat and leave to cool completely but definitely not set.
With an electric beater, whip the chilled evaporated milk in a large bowl until it is thick and creamy.
Gradually beat in the cooled sugar mixture and finally the coffee powder or cold coffee granule/water mixture.
Spoon into individual serving glasses or bowls, place in the fridge and allow to set.
HINT – The chocolate can also be curled by simply placing 60g chocolate block in the microwave on High for 20 seconds, then using a vegetable peeler, scrape along the side edge to form curls.
COSTINGS
$
Evaporated milk 1.90
Coffee 0.60
Gelatine 0.60
Cream of Tartar or lemon juice 0.50
Sugar 0.20
Cream to decorate 2.80
Strawberries or other berries 1.70
Dark chocolate 1.00
Total cost $8.50
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Mini Pavs
Serves 10
Ingredients
3 egg whites
250 g sugar
1 teaspoon cornflour
1 teaspoon vinegar
1 tablespoon boiling water
To decorate:
300ml cream
1 teaspoon sugar
Few drops vanilla essence (optional)
250g strawberries or other berries (1 punnet)
Method
Place all ingredients in the bowl of an electric beater, boiling water last, and beat until stiff peaks form.
Heat oven to 100 degrees C. Line 2 baking trays with baking paper or spray with cooking oil spray
Pipe 20 x 5cm diameter rounds onto baking trays, then pipe sides to form nest shapes (it’s easy to do. However, you can just make small mounds about 1.5 cm high if preferred.)
Bake for 10 minutes, then reduce oven temperature to 90 degrees C and bake until dry. Remove to a wire rack to cool completely. Store in an airtight container until ready to decorate close to serving time.
Whip cream with the sugar and vanilla if using.
Whip the cream with the sugar until soft peaks form. Spoon into the little pave. Top with and strawberries and/or a little grated chocolate or chocolate decorations.
HINT – to make chocolate decorations, place as sheet of baking paper on a tray. Melt 60g chocolate and then spoon into a piping bag (or strong plastic bag). Snip off the end of the bag and then make pretty shapes and leave to set.
COSTINGS
$
Eggs 2.40
Cornflour 0.10
Vinegar 0.10
Cream 2.80
Strawberries 3.50
Chocolate 1.00
Total cost $12.90
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