Sunday, 20 March 2011

2.7 Sunday - Chicken Dinner

Today's meal completes a second week of dinners and desserts that are designed to save you substantial amounts of money while you do your weekly supermarket shop - without having to change your lifestyle, without having to change your supermarket and without having to change your routine.

Today I publish the third weekly shopping list. Sticking to the items that are listed will give you a week of family meals with the occasional dessert - and will save you an unbelievable amount of money.

Sticking to my lists for the first two weeks will have saved you something like £110 and this third week will bump that saving up to £165. Imagine what you could do with all that extra cash in your pocket - all achieved without having to take on a part-time job, stuff envelopes, go on a paper round or cash in some of your savings. Putting the money you save aside each week will net you nearly £3,000 in just one year - that's a credit card debt settled or even a family holiday - just by reining in your spending on supermarket shopping.

You don't have to follow this course in real time - you can start at any time by following my shopping lists and delving into my list of recent blogs on the right. So if you missed the beginning, just go to the week 1 shopping list and click on my early recipe blogs.
You can get updates and the occasional tip from me if you follow me on facebook and now on twitter - just follow KuizineKween!

Chicken Dinner

Rice and Apple Pudding Dessert


Onion, chopped
Wine, half glass
Water, half pint
4 medium potatoes
8 sp flour
1 egg
Milk, half pint
Salt, half teaspoon
Cornflour, one teaspoon


Cut the chicken into portions and season it. Put aside the leftover carcass, wrap it in foil and pop it in the fridge for use in a meal later in the week. Brown in a pan with one spoon of cooking oil. Once done, add some chopped onion, garlic and thyme.

Add half a glass of wine and about half a pint of water. Cover and cook, checking and stirring every ten minutes or so. Add more water if necessary.

Wash and slice the potatoes for roasting. Place in an oven proof dish with one spoon of cooking oil and put in a hot oven to cook for about 40 minutes.
Get another oven proof dish. Add one spoon of cooking oil and place in the oven for five minutes to heat up ready for a batter mix.

Mix together the flour, egg, milk and salt to make a batter.
Remove the oven proof dish with the oil from the oven and drop a tiny bit of the batter into the dish to check it is hot enough. If it is, the batter will immediately start to fizz and cook. Therefore, add the rest of the batter to the bowl and replace in the oven to cook with the potatoes.

Prepare the vegetables and five minutes before serving the meat, add cornflour to the pan of chicken to thicken the gravy.

Rice and Apple Pudding with butterscotch sauce

1 cup white rice
1 apple
10 sp Sugar
Milk, pint


Put the rice in the pot, cover with cold water and wash as before.

When the water runs clear, drain and re-fill the pan with cold water, almost to the top.

Put the pan on a high flame, bring to the boil and cook for 10 minutes. Pour away half of the water, and replace with some of the milk, adding some sugar. Continue to cook on a lower heat, stir and add more milk as you go. Cook until the rice is soft and creamy. Leave a small amount of milk to one side for the butterscotch sauce.

Peel the apple, slice and chop into small pieces. Microwave the apple for one minute in a bowl covered with a saucer.

Melt some butter in a small pan, add 5 sp sugar. Stir continuously until the mixture becomes a golden brown liquid. Stir in the milk and apple, then serve. 

This meal appears on Shopping List 2 

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