Whether you’re a tenant or own your own home, ‘tightening your belt’ has been the flavour of the month. With food prices increasing dramatically due to inflation, we could all benefit from having some cost-saving ideas up our sleeve.
Here are our top 5 recipes that not only taste great the first time, they’re that much better the second time around:
1. Glazed Salmon - $5.21 per serve – Serves 4
4 cm ginger grated
2 garlic cloves
1/4 cup oyster sauce
1/4 cup sweet chilli sauce
1 tbs soy sauce
700 g salmon fillet cubed deboned
In a baking dish, combine the ginger, garlic, oyster sauce, sweet chilli and soy sauce. Mix well.
Add the salmon and toss to coat. If desired, marinate in fridge for 15-60 minutes.
Place dish under a medium grill or in a preheated 180C oven. Stir once while cooking.
Cook for 7-10 minutes, or until fish is still pink in the centre and nicely coloured on the outside.
Serve with rice and steamed bok choy.
Leftovers become: Salmon Patties – Serves 4
450 grams of leftover salmon
1 1/4 cups breadcrumbs
2 tablespoons mayonnaise
1/4 cup onion, finely grated
2 tablespoons chopped fresh parsley
1-2 spring onions, sliced thinly
3/4 teaspoon salt
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour plus extra to dip the patties in before frying
2 large eggs, beaten
3 tablespoons vegetable oil, for frying
Combine all ingredients except the vegetable oil in a bowl and mix well.
Use an ice cream scoop to divide mixture into even portions, roll each portion into a ball and set aside on a plate.
To help keep the patties together, dip them into some extra flour, roll them around and shake off the excess ready to fry.
Fry in small batches, cook until golden brown on both sides.
2. Corned Silverside - $4.21 per serving – Serves 4
1.5-2kg silverside corned beef
5 whole cloves
2 bay leaf
1 tbs brown sugar
1 onion chopped
1/2 cup balsamic vinegar
1 cup hot water
Place everything into slow cooker, covering the meat with the hot water, and cook on low for 5-6 hours or in a deep soup pot on the stove for 2 hours.
Remove from cooker carefully.
Serve immediately or allow to cool and store in refrigerator.
Leftovers become: Silverside sandwiches – Serves 4
Thinly sliced silverside corned beef
4 tbsp. butter, softened
8 slices rye bread
1/4 cup mustard
1/4 cup relish
1/2 cup sauerkraut
Butter one side of each slice of rye bread. On 4 of the unbuttered sides, spread a layer of mustard and relish. Top with corned beef and sauerkraut. Top with remaining slices of bread, buttered side up.
Heat a medium skillet over medium heat and place sandwich in skillet. Cook until toasted, 3 minutes per side.
3. Roast Vegetables $5.41 per serve – Serves 4
2 tbs golden syrup
1 tbs boiling water
2 tbs olive oil
Cut up carrots, potatoes, pumpkin, capsicum, zucchini and place in a greased roasting tray.
Combine 2 tablespoons olive oil, 2 tablespoons golden syrup and 1 tablespoon of boiling water.
Drizzle over vegetables and toss, so all the vegetables are well coated.
Bake at 200C for 50 minutes.
Leftovers become: Vegetable Frittata – Serves 4
Leftover roasted vegetables
30 g butter
1/2 cup cheese shredded
1/2 cup thickened cream
1/2 cup parmesan cheese
1 pinch salt and pepper
Place leftover roasted vegetables and cheese in a bowl and mix. Place ingredients in a flan dish
Beat eggs, cream and salt and pepper together and pour over vegetable and cheese mixture.
Sprinkle with parmesan cheese.
Bake in a moderate oven for 20-30 minutes.
4. Chilli Con Carne $5.49 per serve – Serves 4
This chilli con carne freezes well. Store in airtight containers and freeze for up to 3 months.
1 tbsp olive oil
1 brown onion, finely chopped
2 celery sticks, finely chopped
500g extra lean beef mince
3 tsp Mexican spice mix
2 tsp ground cumin
115g (1/2 cup) red lentils
Mutti Polpa Finely Chopped Tomatoes 400g
120g chargrilled capsicum strips, drained
400g can black beans or kidney beans, rinsed, drained
1/2 cup chopped fresh coriander
2 long fresh green chillies, sliced
Natural yoghurt, to serve (optional)
Heat the oil in a large heavy based pan over medium-high heat. Add onion and celery, and cook, stirring, for 1-2 minutes. Add mince and cook, breaking up any large pieces with a wooden spoon, for 4 minutes Add the spice mix and cumin. Season well.
Stir in lentils and tomato. Add 375ml (1½ cups) water. Bring mixture to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until the lentils are cooked and mixture has thickened.
Stir through the capsicum and beans, and cook for 1-2 minutes. Stir through half the coriander and half the chilli. Divide chilli con carne among serving bowls. Scatter with the remaining coriander and chilli. Serve with yoghurt, if using.
Leftovers become: Chilli Stuffed Jacket Potatoes – Serves 4
Turn your leftover chilli into the perfect topper for your jacket potatoes. Simply spoon the spicy topping onto crispy potatoes, then finish with a dollop of sour cream and a little grated cheese.
5. Perfect Roasted Chicken - $5.62 per serve – Serves 4
1 whole chicken fresh large
1 onion finely chopped medium
1 bunch fresh thyme
5 garlic cloves
2 tbs butter melted
4 slices bread
1 pinch salt and pepper
1/4 cup olive oil
Preheat oven to 180C.
Rinse the chicken and set aside.
Chop the bread in 1 cm cubes.
Finely chop around ½ cup of thyme and peel the garlic cloves.
Mix all the ingredients together with the melted butter and season well with salt and pepper.
Once the stuffing has been prepared, insert into the chicken cavity and secure closed with a wooden skewer. Place extra thyme leaves on top of the chicken and grind more salt and pepper on top with a good drizzle of olive oil.
Place prepared chicken on a rack in an oven tray and roast for approximately three hours or until the skin is crunchy and golden.
Drizzle a little olive oil over the chicken during cooking.
To check whether the chicken is cooked thoroughly, gently pull away a drumstick to ensure the juices are clear.
Serve with crunchy roast potatoes, steamed vegetables and gravy.
Leftovers become: Family Chicken Pie – Serves 4
1/2 whole chicken cooked shredded
1/2 zucchini thinly sliced
1 carrot small thinly sliced
1/2 onion chopped
2 sheets puff pastry
1 tbs butter
1/4 cup plain flour
1/3 cup milk
Spray a pie dish with oil spray and place in one sheet of puff pastry.
Combine vegetables with the chicken.
Melt butter in a small saucepan.
Remove from heat and stir in flour until mixture forms a paste.
Return to low - medium heat. Stir continuously and add dashes of milk until thickened. Remove from heat as sauce thickens, if required.
Combine sauce with chicken mixture.
Spoon into the pastry. Cover with the second sheet of pastry, seal.
Open with a cross in the middle. Spray top with oil spray.
Bake at 180C until the top is golden brown.
Even better, why don’t you team up with your neighbours and cook a variety of dishes, then do a swap. It’s time to start sharing meals together again.