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Friday, 26 August 2016

Bring on the Bank Holiday BBQs!

The lovely people at Heinz have asked me to share some fab BBQ tips and recipes with you from none other than Josh Katz, Head Chef at Berber and Q, just in time for the Bank Holiday Weekend.  Fingers crossed there will be BBQ weather!  Even if there isn't, you can always grill under an umbrella or use your oven grill.

5 Top Tips For A Last Minute BBQ 

If you find yourself making an impromptu last-minute decision to throw a barbecue or are short on preparation time, follow these tips to get you over the line.

1) Steer clear of large joints of meat that require slow cooking, or those that really benefit from spending a long time in a marinade. Sausages, steaks and hamburgers are good options for a last-minute BBQ because the preparation time is minimal (if any) and they cook quickly on the grill. 

2) Heinz Tomato Ketchup is a great ingredient to have up your sleeve for a BBQ at short notice, because of its versatility. Use it to flavour hamburger mix or make a Sweet & Sour BBQ Sauce, but of course it’s also the perfect accompaniment to a good hot dog, the quickest and easiest of options for a last-minute BBQ. 

3) Chicken wings are a brilliant option for a last-minute barbecue because they need far less time on the grill than either the breast, legs or thigh, all of which can often burn on the outside before being cooked all the way through, especially when using a sweet marinade. 

4) Certain vegetables such as leeks, sweet corn & broccoli are brilliant just grilled simply on a BBQ with little more than a drizzle of olive oil, some salt & pepper and a squeeze of lemon juice. They’re perfect as a quick-and-easy vegetable side to accompany the rest of your barbecue. Whilst the meat or fish is cooking, set about making a Heinz Sweet Chilli Sauce Butter or Charred Spring Onion Aioli (see recipe below) to turn your vegetables into a main event.

5) Use a chimney starter to get your charcoal burning in no time. They’re cheap and easy to purchase on the Internet, but are also simple and safe to use. Most importantly, they take away all the stress and time associated with building a charcoal fire. You’ll have hot burning embers that are ready to cook on in no time at all.

Heinz Peri Peri and Honey Glazed Smoked Chicken Wings



800g Chicken Wings (Approx 12 chicken wings)

For the rub
1tsp Smoked Paprika
1tsp Cayenne
½ tsp Cumin, ground
1tsp Black Pepper, coarse

For the marinade

60ml Heinz Peri-Peri Sauce
1tbsp Lemon Juice
10ml Maple Syrup

For the glaze

150ml Heinz Peri-Peri Sauce
90ml Clear Honey
30ml Lemon Juice
½ tsp Black Pepper, coarse

To garnish

1 Lemon, cut into 8 wedges
1tbsp Chopped Parsley
1 Spring Onion thinly sliced

Start by preparing the rub. Combine all of the ingredients in a bowl and mix together thoroughly.  Toss the chicken wings in the rub so that each wing is coated liberally.

Combine the ingredients for the marinade in a bowl and pour over the rubbed chicken wings. Allow the wings to marinate for 2 to 4 hours or preferably overnight.

Whilst the wings are marinating, prepare the glaze by combining all of the ingredients in a pan and reducing over a medium to high heat by approximately 25%.

Fire up the barbecue for direct grilling over high heat, but bank the coals to one side (if possible). Grill your wings, turning regularly whilst basting with the glaze, until the skin is crisp and slightly charred and they are completely cooked through (approximately 15-20 minutes). Should the wings start to crisp on the outside too much, before being cooked all the way through, transfer them to the other side of your grill where they are not directly positioned above the coals, and place the lid on the barbecue. This will turn your barbecue into an oven of sorts, and enable the wings to continue cooking through without burning.

Remove your wings from the grill and serve immediately with the lemon wedges, blackened on the grill and squeezed over the top, and some chopped parsley strewn all over.  Season to taste.

For a step by step of the above recipe, check out this video clip:

video


BBQ Whole Head of Broccoli, Harissa and Charred Spring Onion Aioli

1 Head of Broccoli
20ml Olive Oil
½ tsp Black Pepper, coarse

For the Charred Spring Onion Aioli
80ml Heinz Salad Cream
50g Crème Fraiche
2 Spring Onions, blackened on the grill & finely chopped
1 Garlic Clove, minced or finely chopped
15ml Olive Oil
15ml Lemon Juice

For Garnish
2tbsp Harissa
3 Anchovies (optional)
1tbsp toasted Hazelnuts, roughly chopped

Start by blanching the whole head of broccoli in some boiling water for 3 minutes. Remove from the water and refresh in a bowl of iced water.

Make the Charred Spring Onion Aioli by combining all of the ingredients in a bowl thoroughly.

Fire up the barbecue for direct grilling over high heat. Whilst the fire is coming to temperature, roll the broccoli in olive oil and season with salt and pepper. Grill the broccoli atop the burning coals until lightly blackened and crisp all over.

Remove the broccoli from the grill and serve on a base of the Charred Spring Onion Aioli, with some reserved for spooning over the top, along with the harissa, the chopped hazelnuts and anchovies (if using) ripped into a few pieces.  Season to taste.





Seared Duck Breast with Heinz Classic Barbecue sauce, Molasses and Soy Marinade

2 Duck Breasts, trimmed of excess fat

For the rub
1tsp Fennel Seeds
1tsp Chilli Flakes
1tsp Salt (Preferably Maldon Flaked)
½ tsp Black Pepper, coarse
Zest of ½ an Orange

For the marinade
45g Heinz Classic Barbecue Sauce
30ml Soy Sauce
20ml Apple Juice
½ tbsp Pomegranate Molasses
1 Garlic Clove, minced or finely chopped
30ml Maple Syrup

For the glaze
100g Honey
60g Heinz Classic Barbecue Sauce
40ml Cider Vinegar

For Garnish
2 Leeks, tough dark green outer leaves removed & cut in half
1 small Red Onions, cut into quarters
1 Baby Gem Lettuce, cut into quarters
40ml Olive Oil
1tbsp Salt (preferably Maldon flaked)
1tsp Black Pepper, coarse
Handful of Pomegranate Seeds
Handful of picked Flat-leaf Parsley leaves
20ml Pomegranate molasses
100g Crème Fraiche

To prepare the duck breasts, trim away any excess fat, score the skin and remove any unwanted sinew. 

Prepare the rub for the duck breasts by combining all of the ingredients in a bowl and mixing together thoroughly. Rub all over the duck to ensure they are evenly covered.

Make the marinade by combining all of the ingredients in a bowl and stirring to combine. Toss the duck breasts in the marinade and allow to marinate for 4 to 6 hours or preferably overnight.

Prepare the glaze by combining all of the ingredients together in a pan, bringing to the boil, and reducing by 25%.

Fire up the barbecue for direct grilling over a medium to high heat, but bank the coals to one side (if possible). Grill the duck breasts directly over the coals, skin-side down, and allow to cook until the skin turns golden brown. Baste the duck breasts intermittently with the prepared glaze, and continue to cook by turning regularly and glazing. Should the breasts start to blacken on the outside too much, before being cooked all the way through, transfer them to the other side of your grill where they are not directly positioned above the coals, and place the lid on the barbecue. This will turn your barbecue into an oven of sorts, and enable the duck to continue cooking through without burning. 

Cook the duck to desired preference, 5-7 minutes for medium-rare, 7-9 minutes for medium, and longer than 9 minutes for medium to well done. Remove from the grill and allow to rest for 3 minutes.

Whilst the duck is resting, prepare the garnish salad by rolling the leeks, red onions and baby gem in olive oil and seasoning with salt and pepper. Grill the vegetables on direct heat until charred and softened. 

Serve the duck breast thinly sliced alongside the grilled vegetables drizzled with pomegranate molasses and with picked parsley leaves and pomegranate seeds strewn over the top. A dollop of Crème Fraiche alongside is added for cooling and to cut through the sharpness of the molasses.

For a step by step of the above recipe, check out this video clip:

video


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Sunday, 31 July 2016

4 Ingredient Peanut Butter and Chocolate Chip Cookies

These are SO quick and easy to make! Gluten free and dairy free, perfect for picnics or a snack after a play session at the park.  My children love these and can whip up a batch themselves, which is great school holiday entertainment with the added bonus of a delicious elevenses or afternoon tea treat.  

Peanut Butter 30p
Free range egg 17p
Caster Sugar 10p
Plain Chocolate 15p

Cost of batch of 24 cookies = 72p 
Each delicious cookie costs 3p to make, excluding energy costs.


Peanut Butter and Chocolate Chip Cookies

1 cup peanut butter
3/4 cup caster sugar
1 large free range egg, beaten
3/4 cup chocolate chips, or chocolate bar chopped into small chunks 

Beat the peanut butter and sugar together in a bowl. Mix in the beaten egg thoroughly, then mix in the chocolate chips. The mixture will be quite stiff. I usually use my hand held electric mixer.

Roll tablespoonfuls into balls and put on a baking tray lined with non-stick baking paper. Flatten firmly with a floured fork.

Bake at 180C for 15-18 minutes until the biscuits are cooked and lightly browned. Transfer to a cooling rack to cool completely then store in an airtight container.