Tag: Cheap as chips

Patatas bravas

Serves: 4
Prep time: 15 mins
Cooking time: 45 mins
Total time: 1 hr
Skill level: Easy peasy
Costs: Cheap as chips

This Spanish recipe for spicy potatoes with a tomato sauce is traditionally served as part of a tapas meal – when lots of little dishes are served with sherry. We love them as a nibble on their own – and they are fantastic served with roast chicken wings or drumsticks or even roasted cod. Smoked paprika is essential as it gives the unique flavour, there are both sweet and hot varieties – ideally use the hotter one. You could also cheat and use a pack of frozen roast potatoes or even oven chips to make this recipe!

Chorizo, chickpea and potato soup

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This quick and easy stewy soup is surprisingly filling, plus the low cost ingredients make it great value if you’re feeding a crowd. Winter comfort food doesn’t get much better than these combination of flavours; the deeply smoked paprika and fiery chilies in the Spanish pork chorizo give the soup a real kick, that’s subtly offset by the creaminess of the chickpeas and potatoes (make this soup even spicier by adding a sprinkling of dried chilli flakes). If you’ve got time on your hands then use dried chickpeas and soak them in a bowl of cold water overnight.

Serves: 4
Prep time: 5 mins
Cooking time: 35 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

For an authentic Spanish finish garnish the soup with chopped boiled eggs.

Ingredients

1 tbsp olive oil
100g chorizo, cut into small chunks
1 onion, diced
1 clove garlic, finely chopped
1 x 400g can of chickpeas, drained and rinsed
500g potatoes, diced
750ml chicken stock
Small bunch parsley, leaves only

Method

Heat the olive oil in a large saucepan then add the chorizo pieces and fry for 2 minutes. Next add the onion and garlic and allow to cook for 5 minutes, stirring frequently.
Lastly add the chickpeas, potatoes and chicken stock. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, checking that the potatoes are tender. Season to taste.
Ladle the soup into bowls and serve garnished with parsley.

By Amanda Nicolas

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

Delia Smith’s classic meals 77%
Heston Blumenthal’s crazy inventions 10%
Neither 13%

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Chicken, ham and mushroom pie

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Comfort food at its best. Make this chicken, ham and mushroom pie on a lazy weekend. Filled with veggies in a creamy sauce, serve with fresh greens for an extra health boost

Serves: 8
Prep time: 30 mins
Cooking time: 1 hr
Total time: 1 hr 30 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Want an extra challenge? Make your own puff pastry

Ingredients

1 tablespoon olive oil
1 onion, peeled, halved and sliced into wedges
2 medium leeks, trimmed and sliced
2 cloves garlic, peeled and finely chopped
850g chicken thigh fillets, each cut into 3 or 4 pieces
150g baby button mushrooms, halved if large
400g ham, torn into chunks
50g unsalted butter
75g plain flour
350ml chicken stock, made with 1 stock cube
350ml semi-skimmed milk
Juice and zest of 1 lemon
14g packfresh flat-leaf parsley, finely chopped
300g ready-made puff pastry
1 medium egg, beaten
500g frozen petit pois, to serve
600g broccoli, cut into florets, to serve

Method

Heat the oil in a large pan and fry the onion and leeks for 10 minutes, adding the garlic for the last minute. Transfer to a bowl and set aside. Add the chicken to the pan, season well with salt and freshly ground black pepper and fry over a medium heat for 3-4 minutes, until golden brown. Add the mushrooms and cook for a further 5 minutes, then stir in the ham.
Melt the butter in another pan, then stir in the flour. Cook for 1 minute over a low heat, then remove from the heat and slowly add the chicken stock and milk, stirring well after each addition, when all the liquid has been added, bring to the boil, stirring. Boil for 5 minutes, then stir in the lemon juice, zest and parsley. Stir the white sauce into the chicken mixture, then spoon into a 2.5-litre pie dish. Preheat the oven to 200°C, 400°F, Gas Mark 6.
Roll out the pastry into a rectangle slightly bigger than the top of the dish, then cut off a strip the length of the rim. Use a little egg to fix the strip to the outer edge of the dish brush with egg, then lift the pastry over the pie. Gently press down the edges, then trim with a sharp knife. Decorate with leaves made from pasty trimmings and make a hole in the middle so steam can escape. Brush lightly with egg, then bake for 25 minutes, until the pastry is golden brown.
Meanwhile, cook the peas and broccoli in a pan of boiling water for 3-4 minutes, until tender. Drain and serve with the pie.

By For more great recipes visit sainsbury’s.co.uk

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Nutritional information per portion

Calories 681(kcal)
Fat 36.5g
Saturates 13.3g
Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

Delia Smith’s classic meals 76%
Heston Blumenthal’s crazy inventions 10%
Neither 14%

Thanks, your vote has been counted!