Efficiency and austerity. I
have in the past mentioned maximising the usage of your appliances and having
just seen the winter quarter utility bill I am reminded how making the most of
your cooking practices especially when using your oven. It can be a vast hollow
of a space to heat if you are only putting in one dish and once extracted there
is all that residual heat to evaporate into the atmosphere – or pound notes
blowing away in the wind.
So when you are planning your
meals do try and cook on the hob or in the oven and not both. If you are
fortunate to have a combination oven/microwave then that is a smaller space for
the odd small dishes that need cooking. Vegetables can of course be steamed in
the microwave giving fuel efficiency – though I admit it takes little practice
to get it just right.
My other efficiency is bulk
cooking for the freezer. Why one cake when you can bake 3 or 6. Minced Beef 10
– 15lbs at a time basic recipe. This is frozen in blocks and when required can
be made into bolognaise, chilli con carne, a pie or a crumble. Stewing Beef
again 10 – 15lbs basic recipe. Add to a batch kidneys for Steak and Kidney –
add Mushrooms, Potatoes, Winter Vegetables – make into a Pie, Cobbler or add
Dumplings. The basic recipe always includes carrots and onions, sometimes
garlic and tinned tomatoes or tomato paste too and of course herbs for extra
seasoning. A slug of wine or beer can also enhance the flavour.
Taking a batch from the
freezer to defrost can mean Lunch or Supper on the table within an hour!
One of my adapted dishes is a
South African Bobotie which puts a different twist on Cottage Pie. Curried Mince
with a little Dried Fruit and topped with an Egg Custard
Bobotie
2lbs of prepared and cooked
Basic Mince
1 Slices of White Bread cubed
and soaked in water
2 tbsp Madras Curry Paste or Powder
1 tsp Ground Cloves
1 tsp Allspice
2 tbsp Mango Chutney
3 Tbsp Sultanas
Topping
300ml Full Cream Milk
2 Large eggs
Put the mince into a bowl. Squeeze
the water from the bread, Add to the Mince as well as all the other ingredients
and mix well.
Put into a an oven proof dish
and press down making a flat top.
Make the topping by mixing
the Egg and Milk together.
Pour on top of the mince.
Place in a hot oven 180C –
Gas 4 for about 35 – 40 mins till Custard is set and turning golden.
