Meat on a Budget? It’s Not as Hard as You Think

This week the theme is eating on a budget which feels very appropriate in the year of the squeeze and today I am sharing some meat on a budget recipes with you. These are kind to your wallet and your tastebuds so let’s get to the kitchen!

Rolled Lamb Breast

This recipe was given to me by Michel Roux Jr via social media. It is a great simple recipe that highlights the gorgeous lamb and goes brilliantly with anything from roast potatoes and mint sauce to a zingy salsa verde and steamed veg

Ingredients

Rolled lamb Breast 400 – 750g

Butter

2 pints water

20 grams mint leaves or 3 mint sprigs.

Method

1. Add water and mint to a pan and bring to boil.
2. Turn water down to a simmer and add rolled lamb breast for 20 minutes.
3. Heat butter in an oven proof pan (add a little oil to prevent butter from burning)
4. Take lamb from pan and pat dry. Make sure as much water is gone as possible.
5. Add lamb to pan and roast in a moderate oven (180 degrees) until golden brown, basting and rolling every 10 minutes.
6. Serve with spring veg and salsa verde or sliced with roast potatoes, mint sauce and gravy

Pork Ribs

Served as a rack or as individual ribs at a party, these ribs are tasty and fall off the bone tender.

Ingredients

1 Rack of ribs or 750g individual ribs

2 pints boiling water

1 tin of tomatoes

2tbsp Ketchup

2tbsp Brown sauce

1tbsp Honey

50ml Cider vinegar

1tsp hot sauce (optional)

Method

1. If using a rack of ribs, remove silver skin from back of rack.
2. Put ribs into big pan and cover with boiling water. Cook for 8-10 minutes
3. Combine Tomatoes, ketchup, brown sauce, honey, vinegar and hot sauce in a pan and bring to a simmer.
4. Drain ribs and arrange in a roasting tin.
5. Brush over ¼ of the sauce.
6. Cover and place in an oven at 150 degrees for 40 minutes basting with sauce once
7. Remove cover and cook for a further 20 minutes
8. Serve on a platter covered with remaining sauce.

Beef Stew

To me, beef stew is not only a fantastic meat on a budget recipe but also wonderful comfort food. It reminds me of my childhood and makes me feel so cosy. This is my basic recipe but I usually mix it up depending on what vegetables are available. You could substitute the beef for another meat, reduce the amount of meat or remove the meat entirely and replace it with dried broth mix. Dried broth mix typically contains pearl barley, split peas, and lentils.

Ingredients

500g Stewing steak

1 Onion

2 Carrots

1 Parsnip

Half swede

500ml Water

1 Beef stock cube

Salt and Pepper to taste

OR

1 Vegetable Stew Pack (available from most supermarkets)

Method

1. Dice all the vegetables and add to a slow cooker.
2. Dice the meat and add to the slow cooker.
3. Crumble the stock cube and add to the slow cooker.
4. Add the water to the slow cooker.
5. Turn on and cook on low for 6 hours.
6. Add salt and pepper to taste.
7. Serve with crusty bread or dumplings (see below).

Dumplings

These fluffy and doughy balls make a wonderfully comforting addition to stews, are really easy to make and cost very little.

Ingredients

150g self-raising flour

70g suet

Pinch salt

Water

Method

1. Add the flour, salt and suet to a bowl.
2. Slowly add water a tablespoon at a time whilst mixing.
3. Once the mixture is fully combined and spoonable, add tablespoon sized dollops to the stew and cover until cooked.

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