If you are still managing to stick to your New Year’s resolution to be better with your money it is even more important as food prices show no sign of going down.
Statistics New Zealand figures show food prices increased 4% in the 12 months to December with higher prices in the grocery food group up 4.6% contributing the most — milk was $4.92 per 2 litres up 15.8% annually, while beef steak porterhouse was $44.30kg up 21.7% and white bread was up 58.3% at $2.20.
These recipes for soups, pastas, noodles, rice, roasts, one-pots and desserts from the Murdoch Test Kitchen are triple tested to ensure they will save money and time. They use easily available ingredients and are ideal for busy lifestyles.
The book
Images and text from Budget Food by Murdoch Books Test Kitchen, photography by Murdoch Books RRP $27.99.
Lamb koftas in pitta bread
Serves 4
Ingredients
500g lean lamb, roughly chopped
1 onion, roughly chopped
1 large handful flat-leaf (Italian) parsley, roughly chopped
1 large handful mint, chopped
2 tsp lemon zest
1 tsp ground cumin
¼ tsp chilli powder
250g (1 cup) low-fat yoghurt
2 tsp lemon juice oil spray
4 wholemeal (whole-wheat) pitta breads
Tabouleh
80g (½ cup) bulgur (burghul)
2 vine-ripened tomatoes
1 telegraph (long) cucumber
1 small handful flat-leaf (Italian) parsley, chopped
2 French shallots, chopped
1 small handful mint
125ml (½ cup) ready-made
fat-free dressing
Method
Put the lamb and onion in a food processor and process until smooth. Add parsley, mint, lemon zest and spices; process until well combined. Divide mixture into 24 balls and place on a tray. Cover and refrigerate for at least 30 minutes.
Meanwhile, to make the tabouleh, place the bulgur in a bowl. Cover with boiling water and set aside for 10 minutes, or until softened. Drain, then squeeze dry. Seed and chop the tomatoes and cucumber and place in a bowl. Add the parsley, mint and shallots and stir through the dressing.
To make yoghurt dressing, combine the yoghurt and lemon juice in a bowl. Cover and refrigerate.
Heat a large, non-stick frying pan and spray with the oil. Cook the lamb balls in two batches, spraying with the oil before each batch, until browned all over and cooked through.
Preheat the oven to 180°C. Cut the pitta pocket breads in half, wrap in foil and place in the oven for 10 minutes. Divide the tabouleh between the pitta bread halves, add 3 kofta balls to each and top with the yoghurt dressing.
Plum cobbler
Serves 6
Ingredients
750g plums, quartered, stones removed
4 Tbsp sugar
1 tsp natural vanilla extract
Whipped cream, to serve (optional)
Topping:
125g (1 cup) self-raising flour
60g cold unsalted butter, chopped
3 Tbsp soft brown sugar
3 Tbsp milk
1 Tbsp caster (superfine) sugar
Icing (confectioners') sugar, for dusting
Method
Preheat the oven to 200°C.
Put the plums, sugar and 2 Tbsp water in a saucepan and bring to the boil, stirring until the sugar has dissolved. Reduce the heat, then cover and simmer for 2 minutes, or until the plums are tender. Remove the skins if you wish, then stir in the vanilla. Spoon mixture into a 750ml (3 cup) baking dish.
To make the topping, sift the flour into a large bowl. Using fingertips, lightly rub in the butter until the mixture resembles fine breadcrumbs. Stir in brown sugar. Add 2 Tbsp of the milk and mix using a flat-bladed knife until a soft dough forms, adding more milk if necessary. Turn out on to a lightly floured surface and gather together to form a smooth dough. Roll out until 1cm thick and cut into rounds using a 4cm cutter. Overlap the rounds around the side of the baking dish, over the filling. Lightly brush with the remaining milk and sprinkle with the caster sugar.
Set dish on a baking tray and bake for 30 minutes, or until the topping is golden and cooked through. Serve hot or at room temperature, dusted with icing sugar.
Minced pork and noodle salad
Serves 4
Ingredients
1 Tbsp peanut oil
500g minced (ground) pork
2 garlic cloves, finely chopped
1 lemongrass stem, finely chopped
2-3 red Asian shallots, thinly sliced
3 tsp finely grated ginger
1 small red chilli, finely chopped
5 makrut (kaffir lime) leaves, very finely shredded
170g glass (mung bean) noodles
60g baby English spinach leaves
60g roughly chopped coriander (cilantro)
170g peeled, finely chopped fresh pineapple
1 large handful mint leaves
Dressing:
1½ Tbsp shaved palm sugar (jaggery) or soft brown sugar
6 Tbsp fish sauce
4 Tbsp lime juice
2 tsp sesame oil
2 tsp peanut oil, extra
Method
Heat a wok until very hot, add the peanut oil and swirl to coat the wok. Add the pork and stir-fry in batches over high heat for 5 minutes, or until lightly golden. Add the garlic, lemon grass, shallots, grated ginger, chilli and lime leaves, and stir-fry for a further 1-2 minutes, or until fragrant.
Place noodles in a large bowl and cover with boiling water for about 30 seconds, or until softened. Rinse under cold water and drain well. Toss in a bowl with the spinach, coriander, pineapple, mint and pork mixture.
To make the dressing, mix together the palm sugar, fish sauce and lime juice. Add the sesame oil and extra peanut oil, and whisk to combine. Toss through the salad and season with freshly ground black pepper.
