IN SEASON
Entertaining for less RESIDENT FOODIE KATY HOFSTEDE-SMITH
SAYS INFORMAL AND RELAXED IS THE WAY FORWARD IN JANUARY
After the excess of Christmas most of us are not only watching our waistlines but also our wallets. But that doesn’t have to mean you can’t still entertain, you just have to think things through a little more carefully.
2 Pour in the chilli water you set aside, followed by the ale, chocolate, tomatoes, tomato purée and lentils.
3 Cook for 1 hour to thicken before adding the kidney beans, chickpeas and salt. Serve with rice or fl atbread.
MOCHA MOUSSE
❤ 200g dark chocolate
MAKES 4 LARGE
POTS OR 6-10 SMALLER POTS
❤ 100ml ❤ strong instant coffee ❤ 4 eggs ❤ 2 tbsp caster sugar
1 Melt the chocolate together with the coffee in a bowl over a pan of boiling water. Beat the egg yolks into the chocolate one by one, keeping the bowl lukewarm to avoid seizing.
2 Transfer the egg whites into a large mixing bowl and beat until they form soft peaks. Add the
sugar and continue to beat until the point at which they begin to form harder, stiffer peaks – be careful not to over beat. Gently fold the egg whites into the chocolate mixture in three parts.
3 When fully incorporated transfer the mixture into pots, bung them in the fridge and leave to chill for at least an hour.
Recipes and photography from
www.frugalfeeding.com
FOODLOVERMAGAZINE.COM | 21
January is usually a bit of a slower month in our house, so informal, relaxed eve- nings with friends are defi nitely good enough. This allows me to make cheaper large pot meals like a really good lasagne with a couple of extra touches such as mozzarella scattered on the top and a crisp fresh salad or a fl avoursome curry, which always go down well and enable you to make your meat and meal stretch further. You can hopefully leave a couple of serv- ings for the next day or the freezer too. If you’re using mince use half beef and half pork, not only will you increase the fl avour in your dish but it will also be cheaper to buy. If using chicken breasts or other meat in a sauce make sure that you slice it quite thinly, it gives the impression that there is more in the dish and makes your meat stretch further, just be careful to adjust cooking times as you don’t want to over cook it. For something a little more special and even cheaper try out some less used and less expen- sive cuts. Instead of a beef stew try osso bucco, an Italian style stew using beef (or veal) shin cut straight across the bone. Slowly cooked through- out the day the bone releases the marrow inside leaving a beautifully rich and sticky sauce. If you fancy serving steak ask the butcher for cheaper cuts such as skirt, which cooked correctly will still give you good fl avour but at a lower cost. The other key rule for budget cooking is to buy seasonal. Not only is seasonal food fresher (it’s more likely to be local) and therefore better for you, it is also cheaper and things like root veg- etables and resilient greens are defi nitely more suited to a January mood!
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