No Need to Break the Bank
October 15th 2009 12:18
We’re forced to be a little more careful with our spending these days. However, being the social animals that we humans are, we like to socialise with other people.
With that, wining and dining, and entertaining at home is on the increase as we try to stretch the dollar a little bit more. Here’s a great easy meal for four (potentially six…) for under $15!
Braised Lamb with Pasta
What you need:
700g lamb chop forequarters – $5
1 can diced tomatoes - $1.50
1 can whole peeled tomatoes - $1.50
1 carrot, diced - 20 cents
1/4 bunch of celery, diced - 30 cents
1/2 bunch of fresh basil - $1.45, free if you’re lucky to have a garden!
500g Tagliatelle (or any pasta) – $4.70, depending on variety/brand
2 bullet chillies, sliced – optional, minimal cost
1 eshallot, sliced – minimal cost
2 cloves of garlic, lightly crushed – minimal cost
What to do:
1…Blanch the chops in boiling water to remove *impurities*/blood – optional, but I prefer to do it for a better tasting/looking sauce. Then remove and briefly place in cold water. Set aside. Alternatively, you can brown the chops instead.
2…Sauté eshallot and chillies until fragrant. Add diced carrot and celery. Sauté for a few minutes. Then add tins of tomatoes, garlic and basil leaves. Salt to taste.
3…Allow to simmer for 5 minutes. Then add chops and allow to slowly braise for two hours (over low flame) – add 1/2 cup of water if you think you need more sauce. Shred the meat (which should fall off the bone by then) and put it back into the sauce.
4…Cook pasta following packet instructions. Drain and mix thoroughly with the sauce. Serve (and ensure everyone gets a nice amount of the tender meat and rich tomato sauce). If you like, sprinkle some cheese before serving.
5…Buon Appetito!
Total: $14.65 for a *fancy-ish* and easy wholesome meal for four – cost for garlic and eshallot are not accounted for as they’re typically staples in the kitchen. It’ll likely be even cheaper if you went with home-brands (for the tomatoes and pasta). Let me know if you've other tips for this recipe.
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