Reigning in the the household budget has been much on my mind lately, especially given our recent bills and it seems others have been thinking similarly. So I thought this month’s recipe swap theme would be your best budget busting recipes. Has anyone else been watching Save With Jamie? Although I find the format at bit annoying at times and it’s pretty British-centric at times, I do think most of the recipes are good, the idea of making a roast go further is something I always strive for and the waste-avoidance tips have been helpful.
Now if I was to have a really strict food budget week I’d go full on vegetarian with maybe just a bit of ham or bacon. But I’ve also got a serious iron deficiency so no vegetarian week here these days. My other low cost meals often just stretch out a bit of left overs, some roast chicken in chicken, mushroom and pea parcels, roast beef or lamb into shepherds pie or corned beef into individual pies. But you don’t always have left overs.
So what I’m after is your best budget busting recipes that do include some meat. What are the best budget cuts for you? How do you stretch it further without adding too much to the cost and still make it healthy? I’ll start with one of my own recipes and then will be looking for more from you. As with last month I’m happy to give them all a try so please share yours in the comments or link to your own blog.
Sausage with white beans and gremolata
8 Pork sausages, cut into chunks (feel free to get any kind of sausage you like)
6 cloves garlic, smashed
1 Red capsicum,
2 x 400g cans cannellini beans, drained and rinsed (or 800g dried cannellini beans, soaked and cooked until soft)
Zest of 1 lemon, grated
4 tablespoons parsley, chopped (hopefully you have this in the garden)
2 tablespoons lemon juice
Heat the olive oil in a frying pan and cook the sausages until they are browned all over and cooked through (I find I don’t need the oil in my pan especially as enough fat comes out of the sausages). Lift them out of the pan with a slotted spoon and put them aside.
Chargrill the capsicum under the grill or in the oven until blackened. Then remove the skin and and slice into strips.
Add half the garlic to the pan and cook gently until very soft. Add the capsicums, beans and sausage. Stir together and cook over a gentle heat for a couple of minutes until the sausage and heated through. Season with salt and pepper to taste.
To make the gremolata, smash the remaining garlic cloves into a paste, with a little salt, in a mortar and pestle. Mix with lemon zest and chopped parsley. Season to taste. Stir the gremolata through the beans and then finish the dish with the lemon juice and an extra drizzle of olive oil .
This dish is extra cheap for me with a free supply of lemons and parsley and still plenty of garlic from last year’s crop. I also keep an eye out for bulk buy quality sausages at my butcher for this and a few other dishes.
Now it’s over to you.