Cooking Musings - Shopping

I discuss with interest now at gatherings the tenacity of how our food shopping has changed. Loyalty to a specific store doesn't seem to be quite so strong. Some have embraced online shopping and have it delivered. Many now seem happy to choose from a variety of stores choosing ‘best bargains’. Another trend that has been noted is that ‘the BIG Shop’ doesn't happen quite so much and I do think this can be a good development. Certainly in Thailand shopping is done for the family meal of the day and leftovers consumed before the next meal is catered for. This can be cost effective and reduces waste. Filling the fridge for ‘just in case’ and then throwing things out is certainly not cost effective especially if you are trying to be budget conscious and reduce over eating.

Conjuring up a meal with what is in the fridge and store cupboards can also be an adventure in culinary dexterity.

For my part I am often intrigued by the price of Aubergines at the supermarket anything from 50p to 75p each where only the other day I saw three good sized ones in my local ethnic store for £1.00. Large bunches of herbs £1.00 against a sachet for £1.50. So I do recommend that you spy carefully the unit price and packaging of your shopping list for better awareness. The variety of Stores now offering good quality and good prices are certainly worth an adventure. Watch for the seasonal specials that will be coming in soon. Last year I got Legs of Lamb from Iceland for £10.00. Sides of Salmon Fillets for £8.99 a Kilo. These are certainly worth finding a place in the deep freeze. I also plan and buy as much as possible for the Christmas holiday period now so there is no last minute panic buying or maybe that’s too much planning for you to consider.

On another note the midweek supper can often pose a problem for inspiration or finding something that is vegetable based instead of the traditional meat and two veg. Vegetable Bakes can often prove an answer but what else besides Potatoes and Pasta.

A Gratin of Tomatoes and Aubergines – 4- 6

2 Medium Sized Aubergines – Sliced

400g Ripe Tomatoes – Sliced

40g Grated Parmesan           

Olive Oil – Salt & Pepper

Warm up the grill and place the Aubergine slices on a tray and brush lightly with Oil. Grill till golden – turnover and repeat on the other side.

Mix the Aubergine Slices and Tomato Slices in a bowl and Season

Tip into an oven proof dish – top with the Parmesan and bake in a warmed oven (200C/400F/Gas 6) for about 20mins until the cheese is golden and serve.

You could also add some sliced Chorizo or other cooked meats or vegetables according to availability and preference.

Spicy Potato Wedges with Chilli Dip

Serves 2, adjust for more people

2 baking potatoes, about 225g each

2 tbsp olive oil

2 cloves garlic, crushed

1 tsp ground allspice

1 tsp ground coriander

1 tbsp paprika

Salt and freshly ground black pepper

For the Dip

1 tbsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

200g can chopped tomatoes

1 fresh red chili, seeded and finely chopped (I buy the paste, ready cut)

1 tbsp balsamic vinegar

1 tbsp chopped coriander

Preheat oven to 200⁰C/Gas 6.  Wash the potatoes, cut in half then into 8 wedges

Place the potato wedges in a saucepan of cold water. Bring to the boil, then lower the heat and simmer gently for 10 minutes or until the potatoes have softened slightly.  Drain well and pat dry.

Mix the oil, garlic and all the spices in a roasting tin.  Season with salt and pepper.

Add the potatoes and shake to coat thoroughly. Roast for 20 minutes, turning occasionally.

Meanwhile, make the chili dip. Heat the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes until soft and golden. 

Add the tomatoes with their juice and stir in the chili and vinegar.

Cook gently for 10 minutes, until the mixture has reduced and thickened.  Season with salt and pepper. Stir in the fresh coriander and serve hot, with the potato wedges.

Garnish with salt, freshly ground black pepper and fresh coriander.

CRISPY TURKEY SLICES

4 Turkey Breast Steaks

4 ozs Fresh Breadcrumbs or bought ones

2ozs Parsley – chopped

1½ oz Mustard

Olive Oil  

Mix together the Parsley and Breadcrumbs

Between two layers of Plastic or Clingfilm lay out a Turkey Steak and flatten till thin about ¼ inch – repeat with the other steaks

Spread a thin layer of mustard on each side of the steak and cover with Breadcrumb mixture.

Heat the Oil and pan fry on each side till golden. Place in a warming cupboard or oven and finish your Vegetable / Salad and or Potato accompaniment of your choice and serve.

You can do it with Pork and Chicken too

Monday Morning Fridge Sweep

So this morning’s Fridge sweep gave us a number of items to be used up and this is what we did.

Chopped up red onions, peeled, chopped carrots, garlic and softened in the microwave for about 7 minutes

Into a saucepan added chopped – courgettes, green sweet peppers, bulb of fennel, soft tomatoes. To this I added leftovers from the BBQ – sliced sausages and cubed meats.

From the store cupboard I added a tin of chopped tomatoes, tomato puree, stock cubes and a good pinch of mixed herbs.

I added the softened onions, garlic and carrots from the microwave.

For more bulk you could add some pulses, sweetcorn or gnocchi

Put the pan onto a low heat to simmer for about 1 – 2 hours.

Let it rest before reheating and serving with steamed rice – pasta, jacket potatoes or as you wish.

I now have a pot for about about 6 – 8 people and will probably use half and freeze the rest.