Bratwurst with Rosti and Onion Sauce

Bratwurst can be bought from some specialist delis and you occasionally see them in supermarkets. They make a change from normal bangers as they have a smooth but meaty texture. With a good onion sauce and crisp potato rosti they make a change for supper. Anton Mosimann often serves them at his chef reunion dinners and they always hit the spot with hungry alcohol-fuelled chefs.

Ingredients:

• 4 large bratwurst sausages weighing about 150g each
• 2 large floury baking potatoes
• 2 tablespoons olive oil
• for the onion sauce
• 2 onion, peeled and thinly sliced
• 1 tablespoon vegetable oil
• 1 knob butter
• 3 tablespoons plain flour
• 1 tablespoon tomato puree
• 1 tablespoon mustard (dijon)
• 100 milliliters red wine
• 250 milliliters beef stock
• 1 pinch salt and black pepper

Directions:

1. To make the sauce, heat the oil in a thick-bottomed pan and gently cook the onions for 8-10 minutes with a lid on until lightly coloured. You may need to add a splash of water if they are catching on the bottom of the pan. Add the butter, flour and tomato purée and stir well over a low heat for a minute. Add the mustard, stir well then gradually add the red wine, stirring to avoid lumps forming, before gradually adding the beef stock. Season, bring to the boil and simmer gently for 20-25 minutes until the sauce has reduced by about two thirds and thickened. If the sauce is getting too thick, add a little water. Remove from the heat and cover with a lid to keep warm.

2. Meanwhile put the potatoes in a pan and cover with salted water. Bring to the boil and simmer for 15 minutes so they are cooked no more than two thirds of the way through. Remove from water and leave to cool for about 15 minutes, running them under cold water if you need to speed up the process. Scrape the skin from the potatoes with a knife and grate them on the coarse side of a grater. Put them in a bowl, season and mix well.

3. Heat a non-stick frying pan about 20-22cm in diameter (or you can make individuals in non-stick egg or blini pans) with about a tablespoon of olive oil in and add the grated potato. Press the potato down lightly with a spatula and cook on a low heat for about 4-5 minutes until the bottom is lightly golden and crisp, then flip them over and cook for another 4-5 minutes on the other side until crisp. Keep them warm in a low oven.

4. To cook the sausages, grill them in a ribbed griddle pan or under a medium to hot grill for 4-5 minutes on each side until lightly coloured.

5. If you've made a large rosti, quarter it and serve a bratwurst on each quarter with the hot sauce spooned around.

(Serves 4)

Tomato Meatball Wraps

Feed the family for just £3.41 with our Italian-style tomato meatball wraps - they're also a great way to do something different and tasty with mince beef

Ingredients:

• 500 grams minced beef
• 1 teaspoon mixed herbs
• 2 cloves garlic, crushed
• 1 tablespoon oil
• 400 grams tinned chopped tomatoes
• 2 tablespoons tomato puree
• 8 wholemeal tortillas
• 100 grams cheddar
• 1 carton soured cream

Directions:

1. Mix the beef with the herbs and seasoning. Divide into 24 and roll into balls. Heat the oil in a large frying pan and fry the meatballs for 10 mins until golden.

2. Add the chopped tomatoes and purée and cook for a further 10 mins. Warm the tortillas according to pack instructions.

3. Spoon the meatballs over the tortillas, sprinkle over the cheese and add a dollop of soured cream. Fold up and serve with salad.

(Serves 4)

Sweet Potato Bhuna Masala

Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom pods
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 garlic cloves, sliced
• 2.5 centimeter piece ginger, chopped
• 1 teaspoon curry powder
• 1 teaspoon chilli powder
• cinnamon stick
• 200 grams fresh tomatoes, chopped
• 150 milliliters coconut milk
• 100 milliliters white wine
• 450 grams sweet potato, diced
• 200 grams fresh or frozen peas
• To serve
• basmati rice
• naan bread
• mango chutney

Directions:

Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for two minutes. Grind the spices in a pestle and mortar to a fine powder. Heat the vegetable oil in a large frying pan over a low heat. Cook the onion for 18-20 minutes, or until golden-brown and caramelised. Add the garlic, ginger, ground spices, curry powder, chilli powder and cinnamon stick to the onions and cook for a further five minutes. Add the tomatoes, coconut milk, white wine and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.

(Serves 4)

Spicy Pork Sausage Fritatta

 

This Italian style omelette is really brought to life by the smoky, spiced pork sausage. And it's just over £1 per portion.

Ingredients:

• 2 smoked pork sausages, sliced
• 1 kilogram potatoes, peeled and sliced
• 240 grams cheddar, grated
• 10 eggs

Directions:

1. Boil the potatoes for 10-12 mins. Meanwhile, heat a splash of oil in a frying pan and add the smoked pork sausage, cook for 5 mins.

2. Drain the boiled potatoes, add to the frying pan and fry for a further 3 mins. Meanwhile beat the eggs in a mixing bowl, season with the salt and pepper before adding the grated cheese.

3. Pour the eggs over the potatoes in the frying pan and cook for 5 mins without stirring. Turn the heat to low, cover the frying pan with a lid and cook gently for a further 8-10 mins until the egg has fully set.

4. Slide the frittata out onto a plate and leave to cool for 10 mins.

(Serves 4)

 

Spicy Pork Chops

Ingredients:

• 4 large pork chops
• 2 tablespoons olive oil
• 1 tablespoon piri-piri seasoning
• 1 sprig fresh rosemary
• 2 cloves garlic, peeled
• 200 grams baby spinach leaves, washed
• 400 grams tinned chickpeas, drained and rinsed
• Lemon wedges, to serve

Directions:

1. With a sharp knife trim the excess fat from the pork chops, especially where it runs along the bone. Place in a shallow dish. Mix together 1tbsp of the olive oil with the piri-piri seasoning and rosemary sprigs and brush over the chops. Cover and marinate for 30 mins.

2. Heat a large non-stick frying pan until it's very hot, then add the chops. Cook over a medium heat for 4-5 mins on each side until golden and cooked through. Remove chops from the pan, cover and keep warm. Wipe the pan out with some kitchen paper and add the rest of the olive oil.

3. Crush the garlic cloves and add to the hot oil with the spinach leaves. Sauté for 2-3 mins until the spinach leaves have just wilted. Add the chickpeas and cook for a further 2-3 mins. Season to taste. Arrange the pork chops on top and serve with lemon wedges.

(Serves 4)

Cheesy Potato Bake

This is brilliant comfort food, so make sure there's enough for everyone! Delicious served with green vegetables.

Ingredients:

• 800 grams new potatoes, scrubbed and thinly sliced
• 120 grams pancetta, diced
• 2 leeks, thinly sliced
• 2 tablespoons olive oil
• 1 sprig fresh rosemary, plus sprigs to garnish
• 75 grams Gruyère, grated (cheese)

Directions:

1. Preheat the oven to 220°C/400°C/Gas 6. Cook the potatoes in a pan of lightly salted boiling water for 10 mins, until just tender. Meanwhile, fry the pancetta in a nonstick pan for 4 - 5 mins, until crispy.

2. Add the leeks to the boiling water with the potatoes for the last 2 mins of cooking time, until the leeks are wilted. Drain leeks and potatoes well.

3. Toss the potatoes, leeks and pancetta together with the olive oil and rosemary. Season to taste, then tip the mixture into a shallow oven-proof dish.

4. Scatter the grated Gruyère over the top of the potato mixture and bake in the preheated oven for 20 mins, until golden and crispy on top. Garnish with the rosemary sprigs and serve immediately.

(Serves 4)

Costs: Cheap as chips

Chilli Philly Pasta Bake

This is the perfect cheesy bake using Philadelphia, to keep the family happy after work and school, and it only takes 10 mins to prepare! It'll be a household favourite in no time

Ingredients:

• 300 grams minced beef
• 1 chilli con-carne sauce
• 300 grams penne
• 120 grams cream cheese with Garlic & Herbs
• 1 egg
• 150 grams greek yoghurt
• 40 grams cheddar

Directions:

1. Heat the oven to 180C. Heat a large frying pan and brown the mince, add the chilli sauce and cook for 5 mins. Cook the penne according to the pack instructions and drain. Pour over the chilli mixture and combine well. In a bowl mix together the Philadelphia, egg, yoghurt and half of the cheese.

2. Tip the pasta into a large oven proof dish then pour over the Philadelphia mixture. Top with the remaining cheese and cook for 20 mins until browned on top.

(Serves 4)

Goat's Cheese and Spinach Pizza

You don't have to give up your pizza on Saturday night, just make one at home - it's loads cheaper than ordering in.

Ingredients:

• 2 tablespoons olive oil
• 2 small onions, peeled and thinly sliced
• 175 grams baby spinach leaves
• 290 grams packet pizza base mix (twin pack)
• 100 grams firm goat's cheese, crumbled
• 2 tablespoons pine nuts
• 50 grams Sunblush tomatoes, drained and halved

Directions:

1. Heat 1tbsp of the olive oil and fry the sliced onions for 8-10 mins until softened but not browned. Allow to cool.

2. Put the spinach in a colander set over a pan of simmering water. Cover and steam for 3-4 mins until just wilted. Cool.

3. Preheat the oven to 220°C (425°;F/gas mark 7). Make up the pizza base mixes according to packet instructions. Knead on a lightly floured surface for 5 mins until smooth.

4. Roll out the dough to a 33cm (13in) circle and place on a lightly greased baking sheet. Leave in a warm place for 10 mins.

5. Top the pizza base with the fried onions, spinach and crumbled cheese. Scatter over the pine nuts and tomatoes then drizzle over the rest of the olive oil. Bake in the oven for 20-25 mins until golden.

(Serves 2)

Source: Credit Crunch Meals

Beef and Thyme Meatloaf

Check out this amazing recipe for beef, thyme and mushroom loaf with potato dauphinoise - and feed five for less than £5!

Ingredients:

• 210 grams closed cup mushrooms
• 500 grams minced beef
• 1 kilogram maris piper potatoes
• 1 red onion
• 20 grams fresh lemon thyme
• 2 cartons double cream
• 6 cloves garlic
• 1 egg

Directions:

1. Finely chop the onion and mushrooms and fry off in a little olive oil until they have taken on a good colour and all the juices have evaporated. Set to one side to cool.

2. Now finely chop 2 cloves of garlic and thyme and mix together with the beef in a mixing bowl along with some seasoning and the egg. Add the onion and mushrooms once they have cooled down and get your hands in giving it all a good mix.

3. Get a loaf tin (around 1.5lbs) and grease with a little olive oil and add the mixture. Place some oiled greaseproof paper on top of the loaf to ensure it doesn't burn. Set to one side whilst you prepare the potato dauphinoise.

4. Pre-heat the oven to 160C.

5. Slice the potatoes very thinly (around 2mm).

6. Get a large thick bottomed pan and pour in the cream heating to a simmer. Grate the remaining four cloves of garlic; add to the cream and season well. This will take a little extra salt due to the quantity of potatoes.

7. Now add the potatoes to the cream and simmer for 5 minutes (add a little milk if the cream looks on the low side). Once this is done add the potatoes to a shallow oven proof dish.

8. Both the meatloaf and dauphinoise will take around 1 hour to cook in the pre-heated oven. Remove the greaseproof paper for the last 15 minutes of cooking of the meatloaf.

9. You can test to see if the loaf is done by putting a metal skewer through the loaf and just touching the skewer on your top lip. If it's done the skewer will be hot and come out clean.

10. For the dauphinoise be careful the cream doesn't split, check every 20 minutes and turn down a little if it does (don't worry about the meatloaf as you can just leave this in a little longer). The dauphinoise will be ready when bubbling and all browned on top.

(Serves 4)

From my supermarket.co.uk

Crispy Cod Nuggets with Sweet Potato Wedges

Your family will love these homemade fish fingers, a great Friday night takeaway alternative. And sweet potatoes are a much healthier option too.

Ingredients:

• 4 pieces skinned cod fillet, cut into chunks
• 2 tablespoons plain flour
• 1 egg, beaten
• 100 grams fresh wholemeal breadcrumbs
• 2 tablespoons olive oil
• 2 sweet potatoes, peeled and cut into wedges
• 1 tablespoon honey
• 100 milliliters Sunflower oil, for shallow-frying
• 1 jar Soured cream and chive dip and lemon wedges, to serve

Directions:

1. Coat each piece of cod in flour then dip in beaten egg and coat in breadcrumbs. Cover and chill in the fridge for 20 mins. Preheat the oven to 200ºC, 400ºF, gas mark 6.

2. Heat the olive oil in a roasting tin for 3-4 mins then add the sweet potato. Roast for 20 mins, turning once. Brush with honey and return to the oven for 10 mins until tender and golden.

3. Heat the sunflower oil in a heavy-based frying pan and fry the fish nuggets for 2-3 mins on each side until golden. Drain on kitchen paper. Serve with the potato wedges, dip and lemon.

(Serves 4)

Source Economy Gastronomy

Tomato Meatball Wraps

Feed the family for just £3.41 with our Italian-style tomato meatball wraps - they're also a great way to do something different and tasty with mince beef

Ingredients:

• 500 grams minced beef
• 1 teaspoon mixed herbs
• 2 cloves garlic, crushed
• 1 tablespoon oil
• 400 grams tinned chopped tomatoes
• 2 tablespoons tomato puree
• 8 wholemeal tortillas
• 100 grams cheddar
• 1 carton soured cream

Directions:

1. Mix the beef with the herbs and seasoning. Divide into 24 and roll into balls. Heat the oil in a large frying pan and fry the meatballs for 10 mins until golden.

2. Add the chopped tomatoes and purée and cook for a further 10 mins. Warm the tortillas according to pack instructions.

3. Spoon the meatballs over the tortillas, sprinkle over the cheese and add a dollop of soured cream. Fold up and serve with salad.

(Serves 4)

Source goodtoknow.co.uk

Lamb and Pea Keema Curry

Ingredients:

• 1 tablespoon oil
• 1 onion, finely chopped
• 500 grams minced lamb
• 1 teaspoon cumin seeds
• 2 tablespoons curry paste
• 200 milliliters chicken stock
• 200 grams frozen peas
• 1 lemon, juiced
• 3 tablespoons fresh coriander
• basmati rice, warmed naan bread and thick natural yogurt

Directions:

1. Heat the sunflower oil in a large non-stick frying pan over a medium heat. Add the onion and cook for 5 minutes or until starting to brown. Increase the heat to high, add the lamb mince and cook for 5 minutes, until browned.

2. Stir in the cumin seeds and curry paste. Cook for 2 minutes, then stir in the chicken stock. Add the petit pois (no need to defrost) and bring to the boil. Simmer for 5-10 minutes, until most of the liquid has evaporated.

3. Squeeze over a little lemon juice and add 3 tablespoons chopped fresh coriander. Serve with steamed long grain rice, warmed naan bread and a spoonful of thick natural yogurt.

(Serves 4)

A tasty lamb and pea curry recipe that you'll have on the table faster than a takeaway delivery

Source - traditional