With rising food prices we all need to find ways malaysian hair wigs to stretch the weekly budget. Use our tips to help you shop smarter so you can include beef and lamb as a regular part of a healthy, balanced and affordable diet for you and your family
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SHOPPING TIPS
To help stretch your weekly budget.
Shopping wisely can help save you money. Follow these iPhone Flex Case tips while you are at The Kiwi Butcher Shop:
LOOKOUT FOR SPECIALS and save $$$$$$
PLAN MEALS for the week and write a shopping list
IF YOU HAVE SPACE IN THE FREEZER buy more than you need and freeze the extra in smaller portions. Getting a large pack of meat on special and splitting it into smaller amounts will be cheaper than buying lots of small packs
BUTCHERS ARE THERE TO HELP ask our advice on which red meat is best for your recipe
VALUE FOR MONEY mince, chops, chucksteak, schnitzel and casserole meat offer great value. Ideal for family needs
MAKE A DISH GO FURTHER beans,such as baked beans, rice and pasta are cheap and help extend a dish. Add a can of baked beans to a mince and pasta bake or a can of kidney beans to a shepherds pie and you'll feed an extra mouth or two
Recipes
BEEF STROGANOFF
serves 4
prep 5min
cook 20 min
INGREDIENTS
* 600gm beef cut into strips
* 30g butter
* 1 small onion,chopped
* 250g mushrooms,thinly sliced
* 3/4 cup beef stock
* 2 tbsp tomato paste
* 250 ml carton light sour cream
* 1 tsp cornflower
* noodles or pasta to serve
METHOD
Coat the beef strips in a little oil. Season with salt and pepper. RC Quadcopters Preheat a non stick pan to a moderate heat. Cook the beef in 3 batches. Cook one side until the first sign of moisture appears on the uncooked side, then turn and cook other side. Remove each batch and set aside .
Melt butter in the pan, add the onion and cook until soft. Add the mushrooms. Cook until tender. Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 2 min.
Stir in the combined sour cream and Stuffed Toys cornflower. Stir well. Simmer for 1 min. Return beef to pan and simmer for 2 minutes. Serve with noodles or pasta, and either salad or seasonal vegetables.
CRACKLING ROAST PORK
* pre heat oven to 160 - 170oC weigh the pork roast and calculate the cooking time - an hour to every kg
* score the rind - or even better get the butcher to do it
* massage in some oil and salt, herbs
* put a bunch of sage and some cut up apples on a rack in a roasting pan
*place the pork roast on top
*cook the pork roast for the required time untill the juices run clear when meat is pierced
* if using a meat thermometer 71oC is ideal for medium done and 76oC for well done pork
* remove the roast from the oven and rest in a warm place for 10 min before carving
* this allows the meat to firm, the juices to settle and carving is easier
CRISP CRACKLING
*if the crackling hasn't crackled enough when the roast is cooked, remove the crackling layer and while the meat is resting place the crackle under the grill until it crisps
INGREDIENTS
* 4 - 6 lamb loin chops, cutlets or leg steaks trimmed
* 2 Tbsp oil
* 3 - 4 Tbsp seeded mustard
* 2 tbsp chopped fresh herbs (parsley,chives,thyme)
* salt & pepper to taste
* 4-5 large floury potatoes, peeled & chopped
* butter & milk to mash
* 3 large carrots, peeled and thickly sliced
* drizzle of olive oil
* chopped chives (optional)
METHOD
Rub the lamb with oil, mustard and herbs, season with salt and pepper
Brown the lamb on both sides over a moderate heat, then transfer to a preheated oven 180oC until cooked to your liking (cutlets cook more quickly-just pan-grill or bbq 2-3 min per side)
Cook the potatoes in boiling salted water until tender. www.yoydrones.com Drain, then add a knob of butter and a little milk and mash. Season to taste. Blanch carrots in boiling water until tender. Drain and add the oil, season with salt and pepper and sprinkle over the chives.
BUTTER CHICKEN
INGREDIENTS
* 2 Tbsp canola or rice bran oil
* 1 onion, finely diced
* 1 clove of garlic, crushed and chopped
* 2 chicken breasts boneless/skinless
* 1/2 tsp each ground ginger,chilli,turmeric,cinnamon
* 1/2 cup lite & creamy evaporated milk
* 1-2 Tbsp tomato paste
* 1 Tsp honey
* 1/2 Tsp garam masala
METHOD
Heat the oil in a large non-stick pan then add the onion and garlic and cook until soft but not browned
cut the chicken breast into 2 - 3cm cubes and add them to the onion and garlic mixture. Combine ginger,chilli,turmeric, and cinnamon and sprinkle these over the chicken. Toss the chicken in the spices until it is evenly coated.
Cook the chicken, stirring frequently until it is golden. Stir in the evaporate quantity for a stronger tomato flavour and colour. Cover and simmer gently cooked through, then stir in the honey and garam masala to taste.
Serve with rice and garnish with chopped coriander leaf and/or bay leaves
