Maybe no such thing as a free lunch - but almost!
Did you see that - 70p the lot!
This was thanks to a successful shopping trip where we
garnered the following ...
~ 2 x 250g Extra
Thick Brandy Cream reduced from (I think) 94p to 14p ea
~ 400g strawberries, reduced from 3.00 to 45p
~ 2 x 250g asparagus, reduced from 1.65 to 25p ea
~ 500g red grapes reduced from 2.00 to 30p
~ 500g parsnips reduced from 1.00 to 16p
~ 400g strawberries, reduced from 3.00 to 45p
~ 2 x 250g asparagus, reduced from 1.65 to 25p ea
~ 500g red grapes reduced from 2.00 to 30p
~ 500g parsnips reduced from 1.00 to 16p
So that is 1.69 instead of 9.53 – quite good n’est pas?
All of the produce was in prime condition, despite the fact
that some was past its best before date, and in fact the parsnips were superb.
(Talking of best before dates on New Year’s Day my real man remarked on how
excellent the tomatoes in his salad were, I checked the date on them – best
before 29th November! They
must have been gobsmackingly marvellous then!)
This is just my kind of thing, as you probably
know I started Sudden Lunch! (and also wrote “The Leftovers Handbook”) because
this sort of spontaneous “wtf shall I do with this” kind of cooking is my
favourite.
The important thing, when getting a bargain, is to make sure you don’t spend more than usual making something good with it This what I have done so far with my bounty without lashing
out on anything extra; the costs I have calculated include the pasta, olive oil, vanilla etc., everything in fact.
~ Parsnips ~
I took these out of the bag as soon as we got
home as they were wet so no label to show but they were 500g for 16p reduced
from 1.00.
Once I wiped them off I have to say they were 8 of the
finest parsnips it’s ever been my privilege to meet! Lots of ideas for them but this is one I have
been pondering for some time ...
Tostones (sounds rude, doesn't it!)
These are fritters made in Puerto Rico from plantains but
I’ve long thought that parsnips would be a good, if not better, alternative.
parsnips
olive oil or similar
crunchy sea salt
olive oil or similar
crunchy sea salt
~ Have ready a bowl
of cold water.
~ Cut the clean dry parsnips into slices about 1cm/½” thick.
~ Heat a few tablespoons of olive oil, a depth of about 6mm/¼”, in a frying pan large enough to take parsnips in one layer.
~ Fry the parsnips gently till tender and golden.
~ Remove from the pan (keeping the pan of oil, you will need it again in a minute) drain and then press each slice to flatten it which will break open the edges a little.
~ Drop the parsnip slices into the water.
~ Reheat the oil, lift one slice of parsnip at a time from the water, shake off any drips and return to the hot oil.
~ Give them a minute or so more per side, drain and serve warm with crunchy sea salt.
~ Cut the clean dry parsnips into slices about 1cm/½” thick.
~ Heat a few tablespoons of olive oil, a depth of about 6mm/¼”, in a frying pan large enough to take parsnips in one layer.
~ Fry the parsnips gently till tender and golden.
~ Remove from the pan (keeping the pan of oil, you will need it again in a minute) drain and then press each slice to flatten it which will break open the edges a little.
~ Drop the parsnip slices into the water.
~ Reheat the oil, lift one slice of parsnip at a time from the water, shake off any drips and return to the hot oil.
~ Give them a minute or so more per side, drain and serve warm with crunchy sea salt.
My verdict – lovely; sweet and salty, soft and crunchy! I used just half a parsnip so let’s see ...
16p for 8 parsnips = 1p!!! Let’s be generous – 3p with the oil and salt!
This
leaves me with 7½ parsnips but not to worry there is probably a roast coming up
on Sunday and roast parsnips are always welcome, or maybe Roasted Parsnip Soup
These were quite thick stalks from Peru. With one pack I made ...
Asparagus Pesto
250g asparagus
30g cashews (or other nut if it’s easier – pine nuts are traditional)
1 garlic clove
60ml olive oil
30g grated Parmesan
30g cashews (or other nut if it’s easier – pine nuts are traditional)
1 garlic clove
60ml olive oil
30g grated Parmesan
~ Snap the ends off the asparagus and discard,
cut off the tips and set aside.
~ Slice the body of the spears.
~ Bring a pan of salted water to the boil and put a bowl of cold water nearby.
~ Add the slices asparagus to the boiling water, boil for 3 minutes till crisply tender, drain and immediately plunge (as they say in recipes) into the cold water.
~ Drain the asparagus.
~ In a food processor pulse together the cashews and garlic.
~ Add the asparagus, olive oil and process to a purée.
~ Stir in the Parmesan by hand.
~ Taste and season.
~ Slice the body of the spears.
~ Bring a pan of salted water to the boil and put a bowl of cold water nearby.
~ Add the slices asparagus to the boiling water, boil for 3 minutes till crisply tender, drain and immediately plunge (as they say in recipes) into the cold water.
~ Drain the asparagus.
~ In a food processor pulse together the cashews and garlic.
~ Add the asparagus, olive oil and process to a purée.
~ Stir in the Parmesan by hand.
~ Taste and season.
This was enough
pesto to sauce tagliatelle for 2 so I had it for lunch the next day too. I
always want a bit of crunch with my meals so I tossed the tips together with 3 coarsely
chopped slices of chorizo (15p) and half a crust of bread in small dice (½p?) in
a little olive oil, salt and pepper. I
cooked this in a hot oven (that was already on for something else so no waste
there) for about 8 minutes till the chorizo and bread were crisp and the
asparagus al dente. A perfect topping.
~ Extra Thick Brandy Cream ~
Out of date on 6th
January but still delectable on the 9th. With one I made ...
Brandied Vanilla Ice Cream
This is, of course, based on my humungously useful, quick,
easy, no churn recipe – just the brandied cream, 100g of condensed milk and
tiny bit of vanilla paste. So 14p +
condensed milk 36p + say 3p for the vanilla = 53p for 2 portions. Real man was happy to eat this.
The ice cream was superbly rich and creamy, probably the
brandy content helped a lot with this. (More on this splendid recipe, how alcohol
and can help, what else helps, my genius key recipe plus 100+ more recipes,
accoutrements, serving suggestions etc. in my ebook – go here to read more about it and see if you fancy a copy, its very cheap!)
I served it with strawberry sauce – see below ***
~ Strawberries ~
From Egypt; nice to think that probably
Cleopatra feasted on these!
The were slightly sharp and a bit on the firm side but with a good
flavour so I decided to make ice cream using the same basic recipe. It too was
a gorgeous texture and made much better use of the strawberries than just
eating them. The cost was 45p + 14p + 36p = 95p but it made 3 or 4 portions. I cooked the berries with a couple of tablespoons of sugar and when I drained the strawberries for the ice cream, I boiled down the resultant
juices to make a sauce I served with the Brandied Vanilla Ice Cream.
I’ll probably just eat these, mostly with St. Agur
my favourite blue cheese, or perhaps on a pizza with said St. Agur, I’ve done
it before and it works beautifully!
