As I explained a while ago, I recently had the very pleasant task of using up corned beef in a week of enjoyable leftover meals.
It was glorious.
While I’ve had this recipe for a while, it called for slices of pastrami and not roast beef. Thick with beans, tomatoes and a rich roast capsicum paste, it seemed to me an ideal vessel for shreds of corned beef. So I tried it and it was good. Continue reading Day 1 – Turkish White Bean and Beef Stew (Kuru Fasulye)
If there is a challenge to this cooking-within-a-strict-budget lark, it is to convince other people to try unfashionable foods. Think lard, veal and anything from the early 1970s.
This recipe is therefore a triple threat. Stick with me now.
Goulash evokes memories of a so-so beef stew washed away by a carton of sour cream, but it’s actually a much simpler dish. Consisting of beef, capsicum and paprika, this is often presented as a soup in Hungary rather than a stew and sour cream is verboten. Continue reading Day 10 – Veal Goulash
We all love it, but it has to be done well. You know the sort – lightly salted, crispy, golden, with a crunch that shatters across your tongue into a thousand shards.
Sadly, I don’t always get the results I want, I except you don’t either. Continue reading Day 6 – Kylie Kwong's Soy-Roasted Pork Belly
This meal is the main meal for the $80 Family Favourites Christmas Lunch for 6 people.
Links to the full menu and prep guides will be published at the end of the week.
Roast Pork is everyone’s favourite and many a family enjoys it at Christmas instead of turkey. You can buy both large and small cuts at this time of year and you are bound to find a joint of meat that suits your budget.
From slabs of budget-priced pork belly to fat standing rib roasts, the way you cook pork is much the same: turn the heat up for a half hour to get the crackling crisping up nicely, then turn the oven down to cook the meat slowly to tender perfection. Continue reading Christmas – Roast Pork with all the Trimmings
A leg of lamb is such a luxury for most budget-minded households that it can take a lot to convince people to lash out and buy it. The best way to make the most of the extravagance is to use up every last skerrick of meat in as many ways as possible.
Thrifty home cooks have always known this of course, but still, it takes a lot to convince others that last night’s leftovers are worth eating again. We can be such wusses. Continue reading Day 3 – Leftover Lamb Tagine
In retrospect, it really was a wonderful meal. Take a gathering of friends, add a niece newly moved to Melbourne from interstate and some in-laws and provide a simple meal of wonderful, seasonal, fresh ingredients.
From there, the afternoon spun out, with all of us gathered at table, the joys and exclamations of contented eaters, shared with jokes, stories and laughter. Continue reading Day 14 – 10 Hour Slow Roast Lamb
My friend stayed with me for a week, down from Sydney, and we launched into a massive long weekend that involved an Elvis Costello concert, a game of football, a comedy show and lunch with friends. It was into this neatly contrived busy period that my friend also tried to have a quiet 50th birthday all to herself.
When my family have their birthday, they always select their favourite meal for that evening’s family dinner and so I offered to cook my friend her favourite meal. Her response was, “Anything you cook is going to be fine with me”, so I broke out the beef ribs, all $8.99 a kilo of them. Because that’s what best friends do – we spare no expense. Continue reading Day 13 – Sticky Barbecued Beef Ribs
You can buy boerewors sausages from many butchers, which are beef based and big-flavoured, but if you can’t find them, a chain of fat sausages, carefully unlinked and flattened into a long coil works splendidly.
By doing this, then coiling them up, you can line the base of a casserole dish, add some vegies and flavours and slow-cook them for a delicious change. Continue reading Day 10 – Baked Sausage Coil
In Italy, sausages are traditionally eaten with lentils on New Year’s Day and so it seems to me that if it can be elevated to a celebratory meal by one of the great food cultures of the world, surely you can eat them in a soup during the week and consider yourself well satisfied.
This is quick to make and it tastes even better the next day. It’s fantastically portable for a work lunch, either in a thermos or to be warmed up in a microwave. It’s also hearty and sustains you throughout the mid afternoon slump.
Continue reading Day 7 – Sausage and Lentil Soup
My friend and I met through an online world, as so many of my friendships have started and then we met in person a few weeks later, already firm friends.
Whenever I head to the Central Coast for a visit, a breakfast with her in our favourite beach side café is always one of the first things I arrange.
Earlier this year I stayed at her place for a couple of nights and late into the evening, with perhaps one too many gins in me I attempted to write down a recipe she gave me.
When I came back to it, sober and now back in Melbourne, I could barely make out the recipe, written as it was in a list with no instructions.
Good job I used common sense to decipher it. Continue reading Day 14 – Mandi's Slow Cooked Pork Chops