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Turkey Thigh Jalfrezi Curry with Home Made Onion Bhajis recipe

Turkey Thigh Jalfrezi Curry with Home Made Onion Bhajis recipe

It's not often that I do this. But I've done a complete costing here and sourcing – just to prove it can actually be done for £4. Please ignore the stuff in italics if you're not interested.
 
Ingredients:-

 

1 Turkey Drumstick ( The thigh and drumstick were on offer at Morrisons Foss Isle Road at £2.99 – The thigh is probable over 1/3 of the weight in total so I'm saying £1 for cost ) - £1

1 Jar of  Jalfrezi Curry sauce ( Morrisons again, it's within walking distance! ) - 75p

1 tin of Tomatoes – 23p ( Morrisons or if you can get there Aldi on Fulford road they have them for 16p a tin )

Basmati Rice 2 hands full ( At Supermarket prices that 's 1/5 of a bag at £1 bag – At The Continental Shop on Hull Road you can buy 20Kg for £7.99, if you have storage and transport ) - 20p

2 clove of Garlic (We use the Polish deli on Walmgate. A very large bulb is 50p. So I'm saying 5p) – 5p

Gram Flour ( 100g Working on 69p at The Continental Shop on Hull Road for 1Kg – let's say 7p ) - 7p

Baking powder ½ tsp ( Oh who knows? ) 10p

4 Bullet Chillies ( We got 500g from the Polish deli on Walmgate for 50p as they were close to date – 3 Weeks ago!) 1p

6 Small Onions ( Morrisons Wonky Veg 59p for 500g – so let's say 15p?) - 15p

Reasonable sprinkles of  Ground Ginger, Garam Masala, Chilli Flakes, Paprika, Salt & Pepper ( We get these from  Polish deli on Walmgate – so say ) 15p

Pack of shop bought Poppadoms £1

Oil to fry – say 10p

 
Total cost £4.82 – We've frozen ½ of the Curry and and have left-overs for tomorrow – so I'd say we are under the £4 per day budget, technically.
 
Here's how we did it:-
 
(1) Heat the oven to 160c.
(2) Oil the Drumstick, sprinkle with Chilli flakes, Salt & Pepper.
(3) Foil and place in the oven for at least 2 hours, until the meat is quite tender and pulling away from the bone at the thinner ends.
(4) Take out and let rest.
 
Curry:-
 
(1) Add 2 of the Onions, sliced, Tomatoes,  a little ground Ginger, Garam Masala, Chilli Flakes, Paprika, Salt & Pepper to a large pan and simmer for 30 minutes.
(2) Add the Curry Sauce ( It's really up to you, we like Jalfrezi ) and an equivalent amount of water. Stir well and let simmer and reduce while the Turkey leg cooks and then cools.
 
Onion Pickle:- (Optional)
 
Ingredients:-
 
A dash of oil
Dried mint
1 small Onion diced
1 red Bullet Chilli diced
White Wine Vinegar
 
Method:-
 
Just mix all the ingredients
 
 
Onion Bhajis:-
 
Ingredients:-
 
2 Onion finely chopped
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
Chopped Chillies ( Please see above – generally if they are small they WILL be hot!)
½ tsp Paprika
 
Method:-
 
(1) Mix all the ingredients into a batter in a bowl.
(2) Let rest.
 
Putting it all together:-
 
(1) Cut the cooled meat into reasonably lumps and remove the “Quills” these are the hard connective tendons.
(2) Add the meat to the curry sauce and simmer.
(3) Boil your rice in salted water until it has increased in volume to double and is tender.
(4) Heat a frying pan with a enough oil for the Bhajis to float. Fry until golden brown on both sides.
(5) Drain the rice, make a bed, add the Curry and server with your  Bhajis,  Poppadoms and pickles if you like.
 
We made home made Chutney and Lime Pickle a while ago (Click for our recipes)

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Potato and Onion Fritter recipeThese were intended to be more of a Potato Rosti but our grater wasn't up to the job so I improvised! They were actually more like an Onion Bhaji. Certainly not a disaster, but I'm good to admit an error once in a while!
 
They are there on the plates, just dwarfed by Sue's monster pasties.......
 
We served them with Sue's giant home made Cornish Pasties – Recipe here
Home made pickled Cauliflower and chilli – Recipe here
Home made chutney – Recipe here
Home made Garlic Bread – Bun recipe here
Home made Coleslaw
Cherry Tomatoes and red Onions dressed with a little oil and Parsley
 
Ingredients:-
 
3 large Potatoes, parboiled and sliced very thinly
2 Onions, sliced finely
3 tbls plain flour (Gluten free works fine)
2 tsp Chilli flakes
2 tsp Garlic salt
2 tsp Onion salt
2 Eggs
Oil for frying
 
Method:-
 
(1) Once the sliced Potatoes have cooled mix all the ingredients in a bowl.
(2) Form into fritters.
(3) Fry in a little oil turning once, until golden brown on both sides.
 
There is a 'Continental' shop not far from us. Next time we have a little spare cash we'll probably get a bag on Gram flour and try a proper Onion Bhaji recipe.

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Albanian style LiverSue likes Liver anyway, I'm not that keen and Buster the dog has always turned his nose up at anything that is offal like. So we went fishing on the Internet for a recipe which was a bit different than simple Liver and Onions. With a bit of modification on our part this is what we came up with and even as somebody who's not keen I can confirm it was good! 
 
Ingredients:-
 
900g/1lb Pig’s liver, cut into cubes
2 tbsp plain white flour (Gluten Free in our case)
1 tsp flaked Chilli
1 tsp dried Thyme
1 tsp salt
freshly ground black pepper
4 garlic cloves, finely chopped
1 tsp ground Sumac
1 red onion, thinly sliced
½ cup of chopped parsley
Oil for frying
 
Method:-
 
(1) In a bowl combine the flour, flaked Chilli, thyme, salt and some freshly ground black pepper.
(2) Add the cubes of liver and toss well, making sure it is evenly coated. If you have one put the flour etc. in a zip plastic bag, then add the meat and shake well.
(3) In a frying pan, heat the oil  and sauté the garlic for about 30 seconds. Add the liver and cook on a high heat turning constantly to ensure it is evenly cooked.
(4) Cook until the liver is crispy on the outside but not overcooked. The inside should remain soft and pinky. Add half the chopped parsley and remove from the pan.
(5) Serve on a bed of sliced red onion tossed with the remaining parsley and ground Sumac.
 
Notes:-
 
We found an 'Intercontinental' Shop where the Sumac was 79p for 100g. The original recipe was intended for Calves's Liver, but the Pig's Liver was less than £1 for 900g. Lamb's Liver at £200 per Kg is out of the question!
 
We served ours with Potato wedges and fried Leek.

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All Day BreakfastI don't think we need ingredients and method etc. here. But sometimes you just fancy a really healthy lunch of strained lettuce soup. Thankfully we don't suffer from that affliction!
 
Sausages, Baked Beans, Bacon, Eggs, Mushrooms, Home made Hash Browns and fried bread. 
 
What's not to like?

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Pork & Chorizo Stir Fry with Korean Glass NoodlesThe star of the show were the Glass Noodles. They were a bit of a chance purchase in a local Oriental Supermarket. At less than £2 for 500g they were well worth giving a go. We were not disappointed!
 
Pork & Chorizo in a stir fry is hardly traditional but traditions are for the conventional and on a budget of £4 for 3 servings we sometimes push the boundaries a little!
 
For the Marinade:-
 
Ingredients:-
 
Sliced left over Pork Shoulder
Chorizo cut into cubes
2 Onions, diced
1 clove of Garlic, grated
3 small Chillies, finely sliced
Garlic Salt
Black Pepper
Soy Sauce (Gluten free is available if required)
Oil
 
Ingredients for the stir-fry:-
 
1 large Onion, sliced
Baby Sweet Corn
Baby podded Peas (Mangetout)
1 large Carrot, cut into strips length ways
4 medium sized Mushrooms
Handful of Bean Sprouts
Oil to fry
 
Method:-
 
(1) Add all the Marinade ingredients to a bowl, mix and let rest for 2 hours.
(2) Prepare your other vegetables.
(3) Bring a pan of salted water to the boil.
(4) In a Wok or deep frying pan heat a little oil.
(5) Add the Glass Noodles to the boiling water, lower heat and simmer for 7 to 8 minutes.
(6) Fry the marinated ingredients and vegetables.
 
We added a few chopped Chillies and sliced Spring Onions to the noodles for a bit of colour. Realistically this is one of the best low cost meals we've had. We also broke convention by having Garlic bread! Recipe here

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Roast Pork DinnerLet's dispel a few myths. The idea with beef is that the meat is best the further away from the horns as you can afford it. Shoulder of lamb is a great cut but hideously expensive and needs cooking for hours on a low heat. Pork shoulder was traditionally the cut of choice for making sausages, I've personally run thousands of kilos through a commercial mincer!
 
All that said. If you've not a great deal of money and it's on offer – why not? This joint cost us the frightening sum of £2.14 and in addition to last nights feast we'll be making a stir-fry from the remaining half for tonight. Shoulder pork is also the joint used for Pulled Pork which is effectively well over cooked meat shredded with BBQ sauce added to mask the lack of 'meat' flavour.
 
If it's been frozen (As ours was) Don't expect crackling. The ice created during home freezing breaks the fat / protein boundary structures. Commercially blast frozen joints might work better for crackling but there's nothing like a fresh cut. If you happen to have a Buster equivalent the slightly leathery rind is a free alternative you dog chews and certainly better appreciated!
 
Roasting:-
 
Ingredients:-
 
Pork shoulder
Oil
Salt & Pepper
Oh and an oven!
 
Method:-
 
Heat the oven to 220C
Rub the meat all over with Oil, Salt & Pepper
Place in the oven for 20 minutes
Lower the heat to 200c for a further 30 minutes
Lower the heat to 180c and cook until the meat runs clear. The longer you leave the better. Add a little stock to keep your joint moist if you are cooking for hours.
 
We served ours with veg, Yorkshire Pudding and home made gravy.
 
Enjoy! 
  1. A duplication!
  2. Moussaka
  3. Proper Pasty Recipe
  4. Southern Style Fried / Baked Chicken

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