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Favourite (cheap) recipes
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08-05-2010 1:35am#1Hey ,
Being a student living on the cheap is always on the agenda , what kind of meals or anything you have that are great but super cheap.
Always found it way nicer to make pasta with sauce from scratch . Bit of oil , chopped onions , tomatoes , little herbs and little salt . You get such a great taste and you will never want to go back to jar sauce again
Also carbonara , get some bacon ( two strips or so but now to much) chopped into tiny squares , whisk a couple of eggs , fry bacon , as you drain pasta put straight back in the pot while the pot is hot but gas is off , add whisked egg and mixed until coagulated adding pasta gradually
Spanish omelette( great if you have a few people) , chopped onion , chop enough potatoes into cubes to cover the pan almost , gentle fry potatoes and onions and when it looks like apple colour . 2 whisked eggs for each person you are cooking for . Most of these dishes cost like 5-7 euro to make but can feed 4-6 . so it's great value . I post some more if people add
anyway feel free to add some
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Porridge is so filling as well. I used to eat Ready Brek all the time in semester one until one fatal week I ran out of the money and therefore had to have it twice a day to stave off the hunger. Needless I got totally sick of it. Eat it in moderation and you're grand though!
I completely forgot about Ready Brek!
Ready Brek is soooo nice 
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Made that the other day but when it was done I put it in the ovenMacaroni and cheese is really good! Boil your pasta in one saucepan, fry mushrooms and rashers in another frying pan, pour in a small bit of flour, stir in milk and cheese and salt, mix the pasta into the cheese sauce and your done
Extrasupervery wrote: »Baby potatoes. 89 cent for a bag in tesco.
You can boil them, fry them, add them to salads and curries. Have them with veg or bake them and add cheese or baked beans or whateverthe****.
So good, so cheap.
sooo soo nice0 -
This is a really nice veggie recipe I've discovered in the last few weeks
Put on your pasta to cook. Always add a wee bit of oil to your water before you put in the pasta, so it doesn't stick together/to the bottom of the saucepan.
Get a can of mixed beans and cook them. Drain the water off them when they're cooked, and add a tin of chopped tomatoes and some garlic and mustard. Just let this all heat up for a few mins When this is ready, throw it on top of your pasta (which has been drained by now!) and grate some cheese on top of it. Om nom nom 0 -
Your Text Here wrote: »This is a really nice veggie recipe I've discovered in the last few weeks
Put on your pasta to cook. Always add a wee bit of oil to your water before you put in the pasta, so it doesn't stick together/to the bottom of the saucepan.
Get a can of mixed beans and cook them. Drain the water off them when they're cooked, and add a tin of chopped tomatoes and some garlic and mustard. Just let this all heat up for a few mins When this is ready, throw it on top of your pasta (which has been drained by now!) and grate some cheese on top of it. Om nom nom
That sounds really good!0 -
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Was clearing out ends of various bits of fish from the freezer a while back. This would be nicer with fresh fish, but otherwise frozen works well. Cheapness depends on catching it yourself.
I used a bit of monk tail and some prawns, but mussles, scallops, prawns, and any white fish would go well.
Several cloves of finely chopped garlic
black pepper
sea salt
lemon juice
chopped parsley
half a dozen tomatoes
sunflower oil
white wine
Spaghetti
Various bits of fish
Heat the sunflower oil in a wok, then add the garlic, some chopped parsley, a good grind of black pepper and some lemon juice, toss for a minute or two until the garlic starts to soften and you get that smell of it starting to cook. Toss in your various bits of seafood. Big white flakes of whitefish go really well here. Toss the fish through the garlic and herbs until done. Be cooking the pasta meanwhile. When the fish is cooked through and nicely flavoured, add a good few roughly chopped tomatoes, with a good sprinkle of sea salt, another grind or two of black pepper and a splash of lemon juice. Start rolling the tomatoes around until they start to break down and soften. Now add a generous splash of white wine, turn down the heat and let it just simmer so the wine reduces somewhat. When you've got a nice sauce, with no smell of alcohol coming off the pan, add your spaghetti and stir it through the mix until it's picked up all the lovely flavours. This generally doesn't even make it to a plate. I tend to eat it straight out of the wok.
The next recipes will depend on a source of free rabbits and venison, but it shouldn't be too hard to find someone who's potting a few and won't mind picking up a few extra for you, especially if you cook for them.
Rabbit is a wonderfully easy and versatile meat to work with. To prepare them, take the fresh rabbits and put them in a big bason with a fistful of salt overnight. This whole process is most worthwhile with a good few rabbits, as you can prepare them in quantity and then use them for everything. The soaking draws the blood out of the meat and leaves them tender. The next day, get the biggest cooking pot you can find, fill it with water, add another chunk of salt, and bring it to the boil. Now, let it come down off the boil and add the whole rabbit carcasses. Turn it down to a low to medium heat and let it simmer for a good three hours to three and a half, depending on how many rabbits you've used. They're done when you can just flake all the meat off the bone, which, incidentally, is the next step. Put it all in a very large bowl, give a decent grind of black pepper, and cover it in olive oil, which will help it keep for most of two weeks from this point in the fridge. The meat is delicious used in salads or tossed into fried dishes or for wraps or anything else you'd typically use chicken for. It's also significantly higher in protein and lower in fat than chicken.
Another nice studenty recipe for rabbit is to cook it in cream and cider. After you've prepared the rabbit by soaking overnight, rather than boiling and flaking it, you can do it like so. Looks very fancy, but doesn't cost anything much and is a very tasty meal.
Chop up an onion, heat some olive oil in a casserole pan on low to medium heat and soften the onion in it. Pour in a can of dry cider (see the studenty bit?) a sprig of rosemary, a bay leave, two teaspoons of mustard and a jointed rabbit. Leave it until the rabbits starts to soften (it'll take a couple of hours) then add a pint of cream. Melt some butter and stir flour in to thicken it, then add that to the pan as well. When it's cooked, serve it on buttery mashed potatoes with spinach. It works out costing only a few quid for a few people if you're getting the rabbits free, but is very tasty.
Another favourite is to just do the rabbit in a fairly typical tomato pasta. I like doing it from scratch, by getting a pan of oil, heating it, adding garlic, black pepper, chopped parsley, some chopped beef tomatoes and then some halved cherry tomatoes and a a splash of white wine vinegar. Add another grind of black pepper and cook until the tomatoes are breaking down, then stir in the flakes of rabbit as prepared in the first recipe, serve with any pasta. Absolutely delicious and costs practically nothing.
If you've got any friends shooting deer, a few jobs for them should see you gifted a few nice joints of venison, and it's another serious treat, free, delicious and very healthy. It makes delicious chilli with the cheap, gelatinous cuts around the shoulder and ribcage and the lower neck. I'm going to deal with two other cuts however. The first recipe involves the fillet, the second a haunch.
Take the fillet from a piece of venison (If you can get it, it's about the nicest meat there is, anywhere, from anything) and cut it into decent size chunks, about an inch and a half cubed. Cook them in some good hot oil, with a sprinkle of black pepper, but make sure they're good and rare so you get the full impact of the wild flavour. Serve with buttery mashed potato and lingonberry jam. I got that from Finland when a friend was over, but you could probably find it in Dublin or order it from somewhere. It's a bittersweet Scandinavian berry, makes a wonderful accompaniment for venison. They eat it with reindeer and elk in the various Scandinavian countries. This recipe is very quick and extremely tasty.
If you like roasts, take a boned and rolled haunch of venison, line a roasting tray with tinfoil and put the haunch in the middle. Now splash over a decent chunk of olive oil, grind on some black pepper and sea salt, some chopped rosemary and thyme. Now cut some oranges, thick slices about a centimetre in depth, and cover the haunch with them. Take a good fistful of cranberries and sprinkle them over the top, and finally a generous splash of red wine. Take the foil and fold it over the top of the roast, cook in a very hot oven for about forty-five minutes (You want the meat to still be nice and pink through - this is much more lean than beef, so you don't need to worry about the slightly fatty taste of rare roast beef) and serve it up on buttery mash with a bit of black pepper through it. Make a gravy with the juice in the roasting tray then, as it'll have lovely sweet, sharp fruity flavours, combined with the meat juices and the olive oil and wine.
All of those wild meat dishes sounds quite fancy, but they're all very easy to cook and cost almost nothing, so remember that next time you see them on the menu of an upmarket restaurant for twenty-five quid a pop.
They're also significantly healthier than their chicken or beef counterparts, with none of the commensurate abuses of commercial farming. I like cooking... Roll on the end of these damned exams and I'm going to go see about a few bunnies. 0 -
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