23 January 2012

The Cheap Domestic Goddess

For the second instalment in my Austerity cooking, I thought I'd share my Cheat's Cannelloni.

If you've had a hard week and it's only Monday, don't bust yourself up about not making the red sauce from scratch. Just use about 1.5 jars of the pasta sauce of your choice and some passata, but be aware that the cost will be higher.

You will need:
2 Large saucepans
Lasagne dish or roasting tin
Mixing bowl

Ingredients for the red sauce:
4-6 medium onions
2-3 red peppers (capsicum)
2 cans chopped tomatoes
1 large jar passata
Crushed dried chillies (leave out or moderate if serving to kids)
1/2 tube tomato purée
Balsamic vinegar
Worcestershire sauce (optional if you're catering for vegetarians)
2 tsp sugar
Splash soya sauce

For the cannelloni:
8-12 lasagne sheets
500g Ricotta
500g Baby Leaf Spinach
Cracked black pepper
Mint (can be left out)
2 cups grated cheese (the stronger the better)

Method (red sauce)
Dice the onions finely and place in large saucepan in oil and cook until translucent.
Dice the red peppers finely and add to the onion
Add the chopped tomatoes
Add the passata and the purée and stir thoroughly
Add a splash of balsamic vinegar, Worcestershire sauce and soya sauce and the sugar. Stir thoroughly and taste. Add more of the sauces if needed.
At the last minute, add about 2 tsp crushed dried chillies
Leave to simmer for about 1/2 and hour stirring occasionally until the flavours have combined.

This is usually enough red sauce that I can make the cannelloni dish, a lasagne and at least one other pasta dish during the week. If you divide it into portions, it freezes well, making other meals easy. Add some kidney beans and some chilli powder, with a bit of mince and you have an easy chilli.

Method (cannelloni):
in the large saucepan, boil some water and add a slosh of oil. Add the lasagne sheets to the boiling water one at a time. Keep the water moving around the sheets until they are soft and pliable. This takes anywhere from 2-5 minutes. Remove the sheets one at a time and place them on a non-stick baking sheet or similar to cook.
Once you've thrown the pasta water away, wilt the spinach down for about a minute - just enough that most of the leaves have lost their shape.
In the mixing bowl, add the Ricotta, spinach, mint (if using) and cracked black pepper and mix until thoroughly combined.
In turn, lay a lasagne sheet out lengthways and spoon about two tablespoons of mixture onto it. Spread from the end of the sheet closest to you up to about 1/3 from the other end.
Starting at the end closest to you, roll the sheet up like a roulade.
Complete the remaining lasagne sheets until all the mixture is used up (this allows you to add or subtract mixture from completed sheets as needed).

The Construction:
Spoon enough red sauce onto the base of the lasagne dish to cover the bottom.
Lay the lasagne rolls in the red sauce
Spoon more red sauce over the top of the rolls.
Sprinkle dried chillies over the top
Sprinkle grated cheese over the top
Dust with dried oregano or Italian seasoning
Bake at 200°C until cheese is golden

Serve it with crusty bread and a robust salad or on its own.


- Posted using BlogPress from my iPad

13 January 2012

The Cheap Domestic Goddess

Since G was born, my life has changed drastically - just as I expected it to before some of you start screaming "I told you so"! I've become a bit of a domestic goddess, in a small way. Finally, 22 years beyond my graduation, I no longer live like a student, washing a dish as I run out.

But with the cost of living skyrocketing, I have to find imaginative ways of cooking interesting things for G that we are prepared to eat too, so that I'm not cooking twice and that if she decides she doesn't like it, I don't end up throwing it away. I'm also finding ways of hiding vegetables into things - not because she doesn't like vegetables, because she does as long as they're cooked into it, but because as she gets older, we like to be out and about and it's useful to be able to take a healthy lunch with us. Just read the nutritional value of a McDonalds Happy Meal, and you'll never buy one for your kids again!

So, as I've been cooking tonight, I'll share with you my Austerity Sausage Rolls.

Ingredients:
1 pack pre-rolled puff pastry, because life is too short to make puff pastry
500g diced casserole beef - I buy the Basic stuff
2 medium onions
2 or 3 small carrots
Ground black pepper
Italian seasoning, or herbs of your choice
2 large eggs

I have a food processor to do most of my cooking. Again, life is too short to cut up everything as small as it needs to be as far as I am concerned, but you can cut it up by hand if you wish. You can also use a blender, but work in tiny quantities because you want things chopped, not puréed.

Method:
1. Peel the onions and carrots. Using the knife blade in the processor, blitz until finely chopped.
2. Transfer into a mixing bowl and do the same with the carrots and put them in the same bowl as the onions.
3. Set the processor going and drop about half of the beef into the bowl until it is finely minced. Put into the bowl with the onions and carrots and repeat for the other half of the meat. Add it to the bowl when done.
4. Break one egg into the bowl and add the black pepper and herbs. Mix thoroughly.
5. Break the other egg into a mug and beat well.
6. Cut the sheet of pastry in half and set aside. Dust your bench with a little flour and roll the pastry out to about 18x18cm, and cut in half. Repeat for the other half.
7. Take one strip of pastry and visually divide into three sections lengthwise.
8. Scoop 1/4 of the filling out of the bowl bit by bit and lay it down the centre third of the strip.
9. Paint one of the side strips with the beaten egg.
10. Roll the other side of the pastry over the mixture and continue to rollit over the egg washed third so you have a roll.
11. Paint the beaten egg along the top of the sausage roll.
12. Prick the length of the sausage roll with a fork and cut into 6.
13. Repeat for the remaining strips.
14. Place on a greased baking sheet (or use a non-stick baking sheet) and cook at 180°c for 25-30 minutes until the top of the pastry is golden brown.
15. Once cooked, place sausage rolls on a wire rack to cool.

There are a variety of other fillings that you can play with:

Pork shoulder with onion, sage, celery, and peppers
Chicken thighs with tarragon, onion, celery, peppers and mushrooms
Turkey with chicken livers, onions, chestnuts and maybe a little cranberry sauce
And for the vegetarians: Butternut squash, potatoes, onions, carrots, peppers and rosemary, with breadcrumbs (roast the squash and potatoes rather than chopping finely).

Basically, a good filling requires a central ingredient that has enough fat to cope with the mincing process. If it doesn't, the finished roll will taste incredibly dry. Cheaper cuts are better for this as they are usually higher in fat than the better cuts. I had to add butter to the turkey filling, but any fat would have done the job and I had to remove the skin from the chicken for the chicken filling as it just goes stringy rather than mincing.

Secondly, too much raw vegetable will make the filling too liquid when it cooks and the rolls will collapse. For a meat sausage roll, a 60/40 ratio works best. For a vegetable roll, mix in a largish quantity of breadcrumbs so that they absorb that liquid during cooking.

And G's verdict "I love Mummy's sausage rolls". That's enough.