Simple Roast Chicken

You can buy a small chicken for £4.50, and you get a lot more meat for your money than if you bought the components separately. I cooked this for my Sunday lunch:

Taken on my laptop's webcam...

Ingredients:

1 small chicken (cooks in 70 mins)

Olive oil

Salt

Rosemary (optional)

Lemon (optional)

2tbsp plain flour

About 200ml chicken stock/ white wine/ combination

Serves 4

Method:

1) Preheat the oven to 180 deg C. If using the lemon, put it in water abd boil it for 5 mins

2) Put the chicken in a roasting tin, and rub the rosemary and salt into the skin

3) Use a sharp knife to make some holes in the lemon, and stick it up the chicken

4) Pour the oil over the top

5) Put in the oven, and baste every 30mins

6) Remove from the oven, transfer to a warmed plate and fish out the lemon. Cover the chicken with foil

7) While the chicken is resting, tilt the roasting tin so that 2 layers form: the oil is on top and the chicken juices below. Use a spoon to remove most of the oil (you can keep it in a jar in the fridge for another day if you like)

8) Heat the tin on the hob and add the flour. Start mixing it round

9) Pour in the liquid and continue to heat for 10 mins

10) Carve the chicken whilst the sauce is heating

11) Transfer the sauce to a jug and serve

Budget:

Chicken = £4.50

Oil = 5p

Salt = 2p

Flour = 5p

Liquid = 20p

Total = £4.82, £1.21/ person

* If you are serving with other vegetables (potatos, carrots, parnsips), put them in 30mins before the chicken is finished cooking

* If cooking for one, you can carve up the rest of the chicken and use the leftovers in other recipes

Homemade Pizza

There are two parts to making your own pizza:
1) Making the dough
2) Adding toppings and cooking

I based my pizza dough recipe on Jamie Oliver's but halved the quantities and tweaked it a bit.

1) Dough

Ingredients:
7g sachet dried yeast
340ml warm water
1 dsp caster sugar
2 tbsp olive oil

500g strong white bread flour
Pinch salt

Makes 3 pizzas

Method:
1) Mix the yeast, water, sugar and oil together and leave for 5mins
2) Tip the flour and salt into a large bowl and make a well in the middle
3) Pour the liquid mixture into the middle and work the flour and liquid in together, starting with a wooden spoon
4) Then lightly flour a work surface and tip the dough onto it
5) Knead the dough for about 15 mins
6) Leave it to rise in a warm place for about 1h, until it doubles in size:

7) Poke all the air out of the dough, and divide it into 3 balls

At this point you can freeze the dough if you don't want to use it all at once

2) Pizza

Ingredients:
About 200ml passata
Vegetables (I used some sliced tomato and pepper)
Grated cheese (I used cheddar, but you can posh it up with mozzarella if you have it to hand)
Mixed herbs

Makes 1 pizza

Method:
1) Preheat the oven to 180 degC
2) Stretch out the dough into a circle or rectangle
3) Use a palette knife to spread the passata
4) Top with vegetables
5) Finish off with a sprinkle of cheese and mixed herbs

6) Cook in the oven for 15mins

Budget:

Yeast = 7p
Sugar = 5p
Oil = 5p
Flour = 25p
Salt = 2p
Passata = 20p
Cheese = 20p
Tomato = 10p
Pepper = 30p
Total = £1.24 (if you eat 2/3 now, and 1/3 later then about £1/ person)

Back to uni

Since I'm back at uni with a couple of days to spare before term starts, I thought I'd get some batch cooking out the way to set me up for when things get busier. Here's what I made today:

L to R: 3 x sweet and sour sauce, 6 x tomato sauce, 2 x apple sauce, 1 x cranberry sauce

Recipes to follow when my internet's less sloooooow...

Creamy Bacon and Pea Pasta

I actually have an alternative version of this where I make a bright-green pea puree, but I didn't have enough peas or cream for that this week.

Here's what I came up with instead:

Ingredients:

1/2 brown onion

1 tbsp oil

3 rashers of bacon 

Small glass of white wine

200ml single cream

2 eggs

300g tagliatelle

150g frozen petit pois

Serves 6

Method:

1) Pre-heat the oven to 180 deg C, and cook the bacon for 20 mins (I like it crispy)

2) Heat the oil in a large saucepan and chop the onion up small

3) Fry the onion for 5 mins on low heat, then add the wine and turn the heat up to medium for 5 mins, then just keep the pan warm on a low heat

4) Boil the water for the pasta, and cook it (fresh - 4 mins, dry - 12 mins)

5) Whisk the eggs and cream together in a jug

6) Cook the peas in the microwave/ on the hob for 5 mins, then drain

7) Drain the pasta, and tip into a cold serving dish

8) Chop up the bacon and tip on top of the pasta

9) Add the peas

10) Pour the eggy cream over the top, and stir round (carefully!) 

Budget:

Pasta = 50p

Onion = 10p

Oil = 2p
Bacon = 60p
Cream = £1
Eggs = 40p
Wine = 40p
Peas = 30p
Total = £3.32, 55p/ person

Spaghetti Carbonara

So simple (and delicious!), this is now firmly on my family's 'favourites' list. Plus it uses only a few core ingredients that I normally have in the fridge!

I actually used tagliatelle, not spaghetti - but sssh, no one'll notice

Ingredients:

250g pasta (ideally a long thin one like spaghetti or tagliatelle, but not essential)

300ml single/ whipping cream

2 eggs

Nutmeg (optional)

Black pepper

3 rashers of bacon, or lardons, or combination

Serves 6

Method:

1) Pre-heat the oven to 180 deg C, and cook the bacon in the middle of the oven for about 20 mins

2) While the bacon is cooking, boil water for the pasta

3) Crack the eggs into a medium-sized bowl/ jug, and whisk lightly with a fork

4) Pour the cream into the jug, and continue to whisk

5) Cook the pasta (fresh - 4 mins, dried - 12 mins)

6) Add the pepper and nutmeg to the eggy cream

7) Remove the bacon from the oven, blot with kitchen paper and cut into small chunks. Leave to cool

8) Drain the pasta and put into the (cold) serving dish. Leave to cool for 3-5 mins. We're trying to avoid scrambled egg!

9) Slowly pour the eggy cream onto the pasta, and stir the pasta to coat the strands

10) Add the bacon chunks

Budget:

Pasta = 50p

Cream = £1

Eggs = 40p

Spices = 5p

Bacon = 60p

Total = £2.55, 43p/ person

Chicken Vegetable Pasta Bake

A tasty variation on my sausage vegetable pasta bake.

As you can see, I've used carrots, yellow pepper, broccoli, red onion and tomato as well as chicken that was leftover from the night before. 

Serves 6

Same process as before - I pre-cooked the pasta, prepped the veg and started layering. There was an offer on jars of pasta bake sauce, so I've used that and tinned tomatoes to make my sauce. 

Layer 1 - pasta

Layer 2 - tomato sauce

Layer 3 - vegetables

Layer 4 - chicken

Layer 5 - vegetables and tomato sauce

Finished off by stirring (carefully!) before cooking in the oven at 180 deg C for 40 mins.

Budget:

Pasta = 35p

Tomato sauce = £1.20
Vegetables = £1.20
Chicken = £3

Total =  £5.75, 96p/ person

Raspberry Yoghurt Cake

I saw this cake in the newspaper over the weekend and thought it looked delicious. Plus I had some excess raspberries in the freezer that needed to make way for ice cream so a happy ending all round really!

My version is adapted from a recipe in the Telegraph here. It's a very soft, moist cake that cooks for a relatively long time without rising much.

Ingredients:
300g plain flour
3tsp baking powder
125g soft margarine
225g caster sugar
1tbsp lemon juice
2 eggs
120g plain natural yoghurt
200g raspberries

150g icing sugar
3tbsp lemon juice (in total, 1+3tbsp = approx. 1 lemon)
5 raspberries (optional)

Serves 10

Method:
1) Preheat the oven to 160 deg C
2) Takes 2tbsp of the flour and tip it over the raspberries
3) Mix the rest of the flour, the baking powder, margarine, caster sugar, lemon juice, eggs and yoghurt together
4) Spoon 1/3 of the mixture into a loaf tin
5) Scatter 1/2 the raspberries over the top of the mixture
6) Add the next 1/3 of the mixture
7) Add the rest of the raspberries to the top
8) Spoon the rest of the mixture into the tin (it doesn't matter if you can see some of the raspberries peeping through)
9) Cook for 1h15
10) Make the icing: mix the icing sugar and lemon juice. Wait for the cake to cool down for about 30mins, then drizzle the icing over the top
11) Optional: squish the raspberries a bit, and scatter over the top. If you omit them, you can freeze the rest of the cake

Budget:
Flour = 20p
Baking powder = 10p
Butter = 25p
Sugar = 20p
Lemon = 40p
Eggs = 30p
Yoghurt = 15p
Raspberries = £2
Icing sugar = 15p
Total = £3.75, 38p/ person