Piri-piri chicken wing, wedges and corn traybake recipe
www.bbc.co.uk
The ultimate budget chicken traybake dinner. Piri-piri chicken wings with corn on the cob and potato wedges. It makes a great midweek feast.

Times are hard, the cost of living is rising, and so, like many people, I’m trying to cook cheaper meals for the family. I recently did the Piri-piri chicken wing, wedges and corn traybake from BBC Food.

Wings are cheap, potatoes are cheap, and corn isn’t crazy expensive. The limes were probably the most extravagent ingredient. Total price, probably £2-£3 per person.

It was great, and the family all enjoyed it. To the point where it would go on the regular rotation even if we had suitcases full of cash stashed around the place!

What are your best economical recipes that aren’t just beans, chickpeas, and rice? Meals you actively looks forward to, rather than just a budget way of getting calories inside you?

On my list for the coming week:

  • Carbonara
  • Sausage and mash with onion gravy
  • Chicken Quesadillas
  • Mac and Cheese with salad
  • Spicy black bean tacos
  • Stir-fried tofu
  • Slow cooker leek and potato soup

I can supply recipes for any of these.

  • python@lemmy.world
    1·
    8 hours ago

    +1 for curry! My favorite paste is Cock Brand Curry paste for 3€ per 200g, which is 4 portions. Absolutely worth it though, as it’s really the only seasoning you need and it turns out perfect every time. I usually throw in frozen Cauliflower and smoked Tofu.

    If I’m feeling fancy, I also start the curry by searing a roughly chopped onion in a big scoop of vegan butter and mixing in a bit of flour, then slowly stirring in the coconut milk similar to how you make bechamel sauce. The flour thickens the curry up, which really improves the texture and shortens the cooking time, as you don’t have to wait for water to evaporate and thicken it up naturally.

    • TigerAce@lemmy.dbzer0.com
      1·
      8 hours ago

      I bought these 1kg buckets for €6 each at the local Asian supermarket. It’s highly concentrated, so one big spoon of the stuff is enough for 4 portions (more it too spicy for me). It lasts a looooong time. I’m halfway through the yellow one and I think I made 10 to 15, 4 portion meals. It’s kinda spicy (for Dutch standards) and has a great taste, I love it.

      I like baking the tofu with soy sauce and ketjap to a crispy state (takes a while) but it’s that extra bite in all the softness of the marinated vegitables.

      Some cashews are also nice to add but they are expensive AF.

        • TigerAce@lemmy.dbzer0.com
          1·
          7 hours ago

          I had to look it up. I thought it was a common product, but apparently it’s Indonesian, so that’s why it’s common in the Netherlands (our dark colonial history) but not internationally.

          It’s an Indonesian soy sauce. I found a wiki page with 14 languages, including Dutch, but not English xD

          Here’s the Deepl translation:

          Ketjap (Indonesian: kecap) is an Indonesian soy sauce. It is made from a fermented mixture of soybean flour, coarsely ground wheat, spices, sugar, and salt.

          There are many types of ketjap, including:

          Ketjap manis: very sweet soy sauce Ketjap sedang: less sweet soy sauce Ketjap asin: salty soy sauce Ketjap kendal: dark, syrupy soy sauce; similar in taste to ketjap manis Ketjap medja: dark, syrupy soy sauce; sweet and salty. Its flavor is between manis and asin Ketjap asin is used in the kitchen when preparing dishes, while ketjap manis is used at the table as an addition to flavor a meal. Ketjap manis is the most commonly used type.

          Indonesian ketjap is characterized by its dark brown color and syrupy consistency. This differs from Chinese and Japanese soy sauces, which are thinner and usually not sweet.

          Source