The Thrifty Home Chef- 3 courses for 4 for $60!
On a fixed income? Saving for a house? Studying like a madwoman/man? Still love to entertain but think you can’t manage more than a BYO bottle and a plate shindig?
Think again dear reader and read on.
TRICK IS-
For a cheap and mighty cheerful 3 courses something has to give, that something? Expensive protein! Forget seafood and prime cuts, they’ll blow your budget and aren’t necessary. Think a carb rich entree to start filling ‘em up and making ‘em happy, a tasty main with perfectly cooked veg and an easy , rich yet cost effective dessert.
In my experience the higher the cost of the ingredient the less work is involved to make it shine. Hence when you are cooking on a budget skill and labour count more than ever.
If that doesn’t faze you here’s my 3 course dinner party for 4 for $60 or less!( first time I tried it on two willing guinea pig friends, thanks Tiff and Craig , it cost a total of AU $41.15, all food was bought at a high end supermarket but using some generic products, I will give you options for flexibility below).
MENU
Entree- Double cooked home made gnocchi with burnt butter, sage and parmesan.
Main- Roast chicken with rosemary and fig, green beans
Dessert- croissant bread and butter pudding with hot mixed berries.
ENTREE
Double cooked handmade gnocchi with burnt butter, sage and parmesan
Ingredients-
each one large coffee mug water and 00 flour, ie same by volume.
salt
dash EVOO
one bunch of sage, leaves washed dried and stems picked.
150 grams butter ( buy a 500 gram piece you will need more for the main and dessert)
4 tablespoons parmesan grated ( add $5 for Italian)
Method-
1- measure your one large coffee mug of water, add pinch salt , dash EVOO, set to boil in a medium saucepan.
2-dry the same mug, fill with the flour.
3- when the water starts to boil turn the heat to medium, add the flour all in one go and cook for approximately one minute stirring like the blazes until the dough comes away from the side of the pan, bit like a choux. It’ll be a gluey mess, don’t fret! Turn dough out onto a clean work surface and let cool until it can be handled.
4- knead the dough until smooth and elastic , roll into a big ball then cut into four pieces. Roll each piece into 30 cm long sausages then cut each sausage into 1.5 cm pieces.
5-form the gnocchi. Using your first and second fingers (crook the second so it is the same length as the first) press and roll each piece of dough towards you, then lift up in one smooth motion. The gnocchi should stick to your fingers and you should have a nice dimpled oval shape. Continue thus , if you are advanced you can roll the pieces over the back of a fork. This part is fun so get the kids involved! Or the hubby/wifey over a glass of wine.
6- set a large pot of salted water to boil, have an oiled serving dish ready to go, keeping it warmed for use.
7-Once the water has reached a rolling boil, gently place all the gnocchi into the water and cook until about 2/3 of them have risen to the surface , then cook for only 1 minute more only. Remove from the water using a slotted spoon and place into serving dish, don’t used a colander as the gnocchi are too delicate at this stage and may break.
8-now the sauce, it’s sooo easy! Place butter into wide fry pan over high heat and cook watching carefully, stirring until it goes brown and starts foaming. Fry the sage leaves in the foaming butter until really crisp and fragrant..
9-immediately pour the hot butter over the gnocchi, mix gently and serve with the parmesan and cracked pepper. If you have used salted butter you shouldn’t need extra salt.
Enjoy your entree!
MAIN
Roast chicken with rosemary and fig
Ingredients-
4 chicken marylands
about 100 grams butter softened
2 tablespoons each finely chopped rosemary and thyme
finely chopped zest of one lemon.
1/2 cup either verjuice , lemon juice or white wine
1/3 cup EVOO
sea salt and fresh black pepper.
3 tablespoons chopped flat leaf parsley to garnish.
FOR
the post marinade
12 dried figs, quartered and soaked in a little water ,verjuice or white wine. if using fresh figs ( add $10) use about 8-10, quartered.
4 stalks rosemary, leaves picked
juice and long zests of a lemon
1/2 cup EVOO
pinch sugar
sea salt and fresh pepper
for the
vegetable side
2 cups green beans trimmed.
1 tablespoon fresh chopped chives.
lemon infused or regular EVOO, to serve
sea salt.
Method-
1- mix the soft butter with the herbs and lemon zest.
2- separate the skin from the meat with your fingers and smear the meat with the butter. Rub any remaining butter on the outer skin of the marylands.
3- heat oven to 175C, place the chicken pieces in a roasting dish, drizzle with the verjuice and EVOO, season with salt only and roast for approximately 25 minutes or until meat is tender. Baste with pan juices turning twice ie finishing skin side up. Add a little water if pan becomes too dry.
4- meanwhile make post marinade by simply mixing the figs with all other ingredients . Once the meat is ready take it out of the oven, pour the post marinade over and infuse for about 5-10 minutes. Set your oven grill to medium.
5- finish the chicken under the grill to brown and caramelise nicely, watch carefully !
6- sprinkle with chopped parsley and serve with lemon green veg. A top sourdough to mop up the juices would also go well here!
TIP
For cooking green veg to restaurant standard I recommend the big pot blanching method, forget steaming or microwaving. You will retain the beautiful colour, texture and nutritional value this way. Simply boil the veg briefly until just done, but in a large amount of water with lots of salt added ie it should as salty as the sea. Only put the veg in when you have a rapid boil so that there is minimum time for the water to go off the boil. The addition of lots of ( cooking ) salt stops the membranes of the veg from opening so both colour and nutriment are not lost. Just drain to finish but don’t refresh, then for this main dish add the chopped chives and a drizzle of lemon infused EVOO. This way of cooking veg will give you professional results every time!
DESSERT
Croissant bread and butter pudding with hot mixed berries
Ingredients
4 croissants, cut lengthways and laid cut side up in a baking dish that fits them snugly in one layer.
1 small jar of Nutella or generic (saving using generic about $2)
3 tablespoons sugar
3 eggs
3 cups liquid ie either all milk, half and half ,or all cream ( I use all cream, yum )
dash vanilla essence or paste, if using paste add $2
1 small pack frozen mixed berries
2 tablespoons sugar, extra
dash fruit liqueur , optional.
Pouring cream to serve.
Method
1- heat oven to 160C.
2-make custard by whisking together the eggs, sugar, liquid and vanilla until smooth.
3-spread the Nutella on the cut side of the croissants as you like, if cooking for kids go hard here , they will love you!!!!
4- pour prepared custard over the croissants, it should barely cover them, if it doesn’t just make up one more cup of custard mix.
5-bake, covered, in oven for about 30 mins until set but still wobbly ( bit like my bottom!), for the last five minutes of baking remove foil to brown but be careful not to burn .
6- remove from oven and rest for at least 10 minutes , this will make it easier to cut and serve.
serve with hot berries and pouring cream.
Hot berries-
Method-
1- thaw the berries in a sieve reserving juice.
2- whilst pudding is resting, simmer and reduce the reserved juice with the sugar and liqueur if using until sticky, add berries to just warm through, then serve with pudding.
HAVE FUN!
making this easy and thrifty dinner for 4, let me know how you go , think you’ll find the gnocchi especially fun to make- I do hope these recipes become included in your faves.
Seeya!
Les AKA The champagne diva
