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Budget food with Richie Wilson - Poached Salmon & Spiced Meatballs

Thursday, 14 January 2010

People are trying to cut costs especially after all the Christmas spending so every Thursday in January Richie will have the challenge to create four meals for under a tenner in his first slot and do even better in his second slot by making four mains for under 5 euro!

Richie Wilson head chef at the Morrison

Tips for keeping food shopping under budget:

1. Make a list with all the meals for a week you like to cook. That makes shopping quicker and cheaper.
2. Try not to cook more than you need for the meal.
3. Always try to grow as much of your own stuff as possible especially herbs and garlic.
4. Never throw leftovers away. In the fridge or freezer you can store them for at least a few days and create new recipes with them.
5. Go to the supermarket half an hour before it closes, - on the one hand, because there are no queues at the checkout - and on the other hand, fresh products like fruit or vegetables or meat, which they can't sell the next day, are also about 50 % cheaper.
6. Cook less expensive cuts of meat and offals. They often give more flavor anyways - just need to be cooked differently.
7. Never shop when you are hungry!!!!

Poached Salmon - Mussel and Broccoli Veloute with Chive Mash

4 Portions

. 800g Fresh Salmon(fresh, farmed) €3.59
. 250g Fresh Mussels €0.99
. 250ml Cream €1.60
. 300g Broccoli €1.79
. 1.2kg Rooster Potatoes €1.07
. 5g Chives €0.39
. 1 each Lemon €0.33
. 100ml Milk €0.07
. 1 each Shallot €0.08
. 1 clove Garlic €0.02
. 1 dash Olive Oil
Total €9.93

1. The first thing you need to do is give the mussels a good wash under cold running water, try to remove as much of the beards as possible.
2. Finely chop the shallot and garlic and put theses into a large pot (make sure you have a tight fitting lid for the pot) along with the oil.
3. Heat these gently until they have softened and add the mussels. Turn up the heat to the highest setting and place the lid on.
4. Cook the mussels for 3-4 minutes, shaking occasionally, when they have opened remove from the heat. Strain them into a small pot, remember you want to keep the juice!!
5. Now remove the meat from most of the shells just leaving a few to garnish your plate later. Set the mussel meat to one side along with the ones still in the shell.
6. Cut the salmon into four equal portions allowing 200g per person.
7. In a deep pan add half of the mussel stock and about half of the lemon in slices and add some water, enough to cover the salmon once you've added it.
8. Bring the liquor to a simmer and add the seasoned pieces of salmon. Allow this to simmer gently for 15 minutes or until the salmon is cooked through.
9. Now in a separate pot bring the other half of the mussel stock to the boil and reduce by half before adding the cream and a little pepper.
10. Cut the broccoli into small florets and add to the pot of cream. Simmer this until the broccoli is cooked, about 10 minutes.
11. Now add the mussel meat to the cream and broccoli just to reheat the meat.
12. For the potatoes, simply peel and boil in salted water until cooked, strain, mash and add the milk, chives and a little salt and pepper.
13. To serve, place a bed of mash in the centre of the plate with the poached salmon on top. Spoon the broccoli and mussel cream around and garnish with the mussels you kept in the shell earlier.
14. And all for under a tenner!!

Arabiata Pasta With Spiced Meat Balls

4 Portions

. 500g Pasta (Dry Tagliatelle) €1.09
. 400g Tinned Tomato, Garlic+Herb €1.19
. 2 each Fresh Chili Pepper €0.20
. 500g Mince Beef (market value) €1.42
. 2 each Shallot €0.16
. 2 dash Tabasco
. 5g Fresh Basil €0.29
. 5g Fresh Chives €0.39
. 0.5tsp Paprika
. 0.5tsp Cayenne pepper
. Seasoning
Total 4.74

1. Begin by making your meat balls so that they have a little time to marinade before cooking.
2. In a large mixing bowl put the mince, one finely diced shallot along with half of the basil, chives and one chili also finely chopped.
3. Add to the bowl, the Tabasco, paprika, cayenne pepper and seasoning and mix well, use your hands!
4. Once you have mixed this well shape the beef into small balls about an ounce or 25 grammes each, this will give you about 20 balls or 5 each. Place these in the fridge now while you prepare the rest of the dish.
5. Bring a large pot of salted water to the boil and add the pasta, continue to boil hard for about 15 minutes for dry pasta.
6. Meanwhile, in a warm pan add a little oil and the second of the 2 shallots finely chopped along with the second of the chilies also finely chopped.
7. Fry these gently until they soften. Now turn up the heat in the pan and add the meat balls.
8. Gently turn them over a high heat until they are brown all over. Now add the tin of tomatoes to the pan and reduce the heat to a simmer for 10 minutes.
9. Once the meat ball have cooked remove them from the pan and place in a pot over a low heat to keep them warm while you add the strained pasta to the pan of sauce. Mix the pasta before placing in hot bowls to serve; now you can add the meat balls to each dish making sure everyone gets the same!!
10. To garnish deep fry the remaining basil in a little oil and place on top, sprinkle with the remaining chives. Enjoy, a little tastier knowing it cost less than a fiver!!

Richie Wilson