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Posts Tagged ‘Cheap’

Sticky glazed gammon with creamy, mustard cabbage

We’re managing being stuck at home by keeping up our cooking routine and making something delicious to eat everyday. However, like many of the you, our budget has been restricted. So, we’re using everything up in the cupboards and buying good value items like gammon and a gigantic cabbage from our local farm shop which lasted us for days!

It’s also a good distraction from some of the daily events of the world to have to be creative with ingredients

Wine Suggestion: a light, juicy and relatively simple red works well with this. Tonight it’s the La Combe St Roche red from the Languedoc; an inexpensive and easy drinking blend of Grenache, Cinsault, Carignan and Merlot.

Sticky glazed gammon with creamy mustard cabbage – serves 2

  • ½ savoy cabbage, shredded
  • butter
  • unsmoked gammon steaks
  • 1 tbsp runny honey
  • a dash of Worcestershire sauce
  • 2 tbsp half-fat crème fraîche
  • 1 tbsp grainy mustard

Cook the cabbage in boiling salted water for a few minutes or until tender, then drain really well. Tip the cabbage out onto some kitchen roll to get rid of any extra moisture.

Heat a knob of butter in a large frying pan until foaming, then add the gammon and cook for 2 minutes on each side until golden. Add the honey and Worcestershire sauce, turn up the heat and continue to cook for another couple of minutes or until sticky and glazed.

Heat the crème fraîche and mustard in a pan, add the cabbage, heat until piping hot, then season. Spoon the cabbage unto plates and top with the gammon.

(Original recipe by Janine Ratcliffe in Olive Magazine, March 2016.)

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Easy, tasty, low-fat, cheap, hearty… need we say more? We had carrots and celery that needed used so we added more than the recipe suggests – it was a good idea!

Black bean and chilli soup – to serve 2 

  • 1 onion chopped
  • 2 sticks celery, sliced
  • 1 carrot, diced small
  • olive oil
  • a pinch of chilli flakes
  • 1/2 tsp ground cumin
  • 400g tin of chopped tomatoes
  • 400ml vegetable stock
  • 400g tin of black beans, rinsed and drained
  • 150ml natural yogurt
  • a small bunch of coriander, chopped
Cook onion, celery and carrot in 1 tbsp olive oil until softened. Add the chilli flakes and cumin and cook for another minute. Add the tomatoes, stock and beans and simmer for about half an hour, or until the veg is soft. Serve with a dollop of yogurt and some coriander on top.

(Original recipe from BBC Good Food)

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