Saving money : Beat the Credit Crunch : Money saving

Title: Classic Roast Chicken Origin: English Course: Main Type: Meat Main Ingredient: chicken

Ingredients (serves 4) 1.6kg whole chicken 1 lemon, halved 2 teaspoons olive oil Method Preheat oven to Gas Mark 7/220C/425F. Lightly grease a roasting pan. Place a wire rack into roasting pan. Rinse chicken (including cavity) under cold running water. Pat-dry with paper towels. Season cavity with salt and pepper. Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen string. Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. Serve with roast vegetables.

Title: Coronation Chicken Origin: English Course: Main Type: Meat Main Ingredient: chicken

Serves: 6 to 8 Ingredients 1 handful of bite-sized pieces of cooked chicken leftovers per person 1 carrot, cut into chunks 1 bouquet garni Pinch of salt 3-4 peppercorns 300ml white wine Rice salad 250g white, long grain rice 200g frozen peas 3 tbsp olive oil 1 tbsp white wine vinegar A pinch of salt ½ tsp Dijon mustard ½ diced cucumber 20g chopped parsley Cream of Curry Sauce 1 tbsp sunflower oil ½ small onion, chopped 1 tbsp mild curry powder 1 heaped tsp tomato puree 100ml red wine 1 bay leaf Salt and freshly ground pepper Pinch of sugar 2 slices lemon, plus squeeze of lemon juice 300g mayonnaise 1-2 tbsp apricot jam 50ml double cream, lightly whipped Method Put the leftover chicken pieces in a casserole large enough to hold them. Add the carrot, bouquet garni, salt, peppercorns and wine, and enough water to just cover. Bring to the boil, cover, reduce to a gentle simmer and poach until the carrot chunks are tender (stick a fork into one and it will fall off the fork when tender). Leave to cool in the liquid. To make the sauce, heat the oil in a saucepan over a medium heat, add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for 1-2 minutes. Add the tomato puree, wine, bay leaf and 100ml water. Bring to the boil, add salt, pepper and sugar to taste, the lemon slices and juice. Simmer, uncovered, for 5-10 minutes. Strain and leave to cool. Remove the lemon slices. Add the curry mix to the mayonnaise, a little at a time, then add apricot jam to taste. Adjust the seasoning. Stir in 2-3 tbsp of the whipped cream. Take half the sauce and mix with the remaining whipped cream. Mix the chicken with the creamier half of the curry sauce. Arrange on a dish and coat with the extra curry sauce. Serve with a rice salad. For the rice salad - rinse the rice, place in a pan, cover with cold water, add 1 tsp salt and bring to the boil. Cook for 5 minutes, then add the peas and cook for 5 minutes more. Drain in a colander and rinse under cold water. Leave to cool fully. Meanwhile, whisk together the olive oil, white wine vinegar, dijon mustard and some seasoning. Put the rice and peas into a bowl, stir in the diced cucumber, chopped parsley and the dressing. Serve.

Title: Curry / Korma sauce Origin: English Course: Other Type: Vegetarian Main Ingredient: onions

Ingredients 1 kg onions 50g ginger 50g garlic 1.5 litres water 1 tsp salt 225g tinned chopped tomatoes (or passata) 8 tbsp veg oil 1 tsp tomato puree 1 tsp turmeric 1 tsp paprika Method Peel and slice onions, garlic and ginger and put chopped ginger and garlic in a blender with half a pint of the water, and blend till smooth. Place onions, blended ginger/garlic and the rest of water into a large saucepan. Add salt and bring to boil. Turn heat down and simmer on very low, with lid on, for 45 mins. Leave to cool. Once cooled, blend onion mixture in a blender until perfectly smooth (important). Can be frozen at this stage. If using tinned tomatoes blend them in a blender until smooth or use passata. Heat the oil in a large pan then add the tomato puree, turmeric and paprika. Stir in blended tomatoes or passata and bring to boil. Turn heat down and cook for 10 mins, stirring occasionally. Add onion mixture and bring back to the boil. Turn down again to very low and simmer for 20-25 mins, stirring occasionally. During the cooking process a froth will appear on the surface which needs to be skimmed off. The curry sauce is now ready to use or can be stored in a fridge for 3-4 days or can be frozen. It is probably more efficient to make a large batch and freeze in plastic bags in individual family meal quantities Classic Cooking Curry Dishes Classic pre-cooked or leftover chicken curry Using the curry sauce and pre-cooked or leftover chicken, (cut into bite-sized pieces), the meal should only take 10-15 minutes to cook. Method: Heat the oil on a high heat in a large frying pan or wok then add the curry sauce and bring to the boil. Add the leftover chicken and cook for 5 mins. Add spices of choice (5 spices, chilli powder, tumeric, etc,), if required, and then turn down to simmer for 5 mins. Add cream or yoghurt if required, and some freshly chopped coriander and the meal is ready to serve. Naan Bread Ingredients 450g Self Raising flour 1/2tsp salt 1/2 tsp baking powder 2 tbsp vegetable oil 4 tbsp plain yoghurt (beaten) 2 eggs (beaten) 150 ml water (approx) Method: Add garlic, herbs, spices to flavour, if required. Sift flour, salt, baking powder into a bowl and add the oil, yoghurt and eggs (plus the garlic, herbs, spices you require) and mix. Add water slowly, using your hands to bring the mixture together until you have a soft dough. Knead with wet hands for a couple of minutes then leave to rest for 15 mins. Pre-heat oven to the top temperature and put in a baking tray to heat up. Divide the dough into 6 equal portions and with floured hands, roll each piece into a ball in the palms of your hand. Pull each ball out into a tear-drop shape and place two at a time onto the hot baking tray and return to oven immediately for about 3-4 minutes. Remove tray from oven and place under hot grill for about 30 seconds to lightly brown and crisp the tops. Wrap in clean tea towel to keep warm. Pilau Rice Ingredients 2 cups Basmati rice 1 tbsp ghee or oil 1 tbsp finely chopped onion 6 green cardamons 2" cinnamon stick 4 cloves 2 bay leaves 3 cups cold water 1/2 tsp salt red & yellow food colourings, tumeric (optional) Method: Pre-heat oven to Gas Mark 3/160C/325F and wash the rice in several changes of water - drain well. Fry the onion, cardamons, cinnamon stick and cloves in ghee or oil for a couple of minutes until soft. Add the drained rice and fry for a further minute or two. Add cold water to the rice and bring to the boil, then put a lid on the pan and leave to simmer on a low heat for 5 minutes. Gently stir with a fork, being careful not to break the rice then replace the lid and simmer for 3 minutes. Repeat and cover for a further 2 minutes. Remove from heat then sprinkle a few drops of food colouring onto rice (or a pinch if you're using powder). Replace lid and put in oven for 15-20 minutes to finish cooking and set the colouring. Stir with a fork before placing onto the serving plate.

Title: Chicken or Turkey Soup Origin: English Course: Starter or Main Type: Meat Main Ingredient: chicken or turkey

Chicken Soup (chicken or turkey) Serves 8 Prep Time: 25 minutes Cook Time: 1 hour Ingredients: carcass of 5-7 lb. roasted chicken 1-2 cups leftover bread stuffing, if available 1-2 cups pan gravy or stock 2 onions, sliced 2 carrots, sliced 2 celery stalks with leaves 8 cups water 1/4 cup butter 1/4 cup flour 2 Tbsp. sherry 1 cup half and half cream Method: Discard all the leftover skin from chicken. Break chicken into sections that will fit in your pot and place in a large pan with stuffing, gravy, vegetables, and water, making sure the water covers everything. Bring to a boil, reduce heat, and simmer for 1 hour, until stock is golden. Discard bones and vegetables. Strain the soup, rubbing through as much of the solids through the strainer as possible. Discard residue in strainer. In 6 pint saucepan, melt butter. Stir in flour and cook until bubbly, about 5 minutes. Pour in strained hot soup stock and cook and stir over medium heat until smooth and bubbly. Then stir in sherry, if using, and simmer for 5 minutes. Just before serving, add the half and half cream and heat thoroughly, but do not boil.

Title: Chicken Vegetable Soup Origin: English Course: Starter or Main Type: Meat Main Ingredient: chicken

Chicken Vegetable Soup (optional, turkey) Serves 4 Prep Time: 15 minutes Cook Time: 1 hour Ingredients: 4 medium celery ribs, sliced (about 2 cups) 4 large carrots, sliced (about 2 cups) 2 medium onions, chopped (about 1 cup) 1 tablespoon olive oil 4 cloves garlic, minced (about 2 tablespoons) 2 quarts Chicken Stock 3-4 handfuls leftover chicken cut into bite-sized pieces 2 tablespoons chopped fresh dill weed 1/2 cup dry sherry wine 2 cups uncooked long-grain white rice Salt and freshly ground pepper Method: In a large pan (med-high heat) cook the celery, carrots, and onions in the olive oil until soft and beginning to brown. Add the garlic and cook for 5 minutes. Pour the chicken stock into the pan, lower the heat and simmer for 20 to 30 minutes. Add the chicken pieces, dill, sherry wine, and rice to the pan. Cover and cook (med-high heat) for 15 to 20 minutes more. Season generously with salt and pepper.

Title: Bread and Butter Pudding Origin: English Course: Dessert Type: Sweet Main Ingredient: bread

Bread and Butter Pudding A Bread and Butter pudding recipe is an easy pudding to make. Use leftover white bread, brown bread, brioche or even stale croissants. For a difference, try spreading the buttered bread with marmalade or jam. Serves 4 Ingredients: 2 oz / 50g soft butter 10 slices white bread, cut diagonally across 2 oz / 50g golden raisins/sultanas ¼ tsp grated nutmeg ¼ tsp cinnamon 12 fl oz / 350 ml / just over half a pint milk 2 fl oz / 50 ml heavy / double cream 2 large free-range eggs 1 oz / 25g sugar 1 tsp vanilla extract Method: Heat the oven Gas Mark 4/180C/350F. Grease a 2 pint/1 litre pie dish with a little of the butter. Spread each of the bread triangles with butter. Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top. In a saucepan gently heat the milk and cream - DON'T BOIL. In a large bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in colour. Pour the warm milk over the eggs and continue beating until all the milk is added. Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins. Bake the pudding in the hot oven for 40 - 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot. Bread and Butter Pudding reheats well covered with aluminum foil in a hot oven.

We'll show you how to start with chicken, turkey, lamb, pork, ham, beef or vegetables and outline at least three family meal options for each. The Classic Sunday Roasts for your family. The Classic 'Leftovers' Luxury meals for your family. The Classic Soups and Stews for your family. including recipes for accompaniments such as rices, sauces, chutneys and desserts. Remember, over 170 combinations for Sunday Roast and 'Leftovers' Luxury Recipes, so start saving money and reduce your food costs and food waste, NOW. Instant download now for only £6.00 GBP www.saving-money-group.com. © 2009, All Rights Reserved.