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Tip Store: Cooking: Meat and Poultry
Saving Electricity While Cooking a Roast
Sear your roast for 10 to 15 minutes in the oven. Pop your seasonings on roast. I use a Smart Oven (now 5 years old and a good energy saver) but you can do it in your normal oven - then when you take your roast out - lamb, pork, beef - you can pop something in to finish drying - i.e. herbs, Zwieback bread, thin-sliced fruit. Next pop your crockpot on low for 8 hours with the roast inside and on top of whole carrots and whole medium potatoes. No oils necessary - straight in with extra herbs i.e. rosemary for the lamb etc. The roast will fall apart in tenderness and deliciousness, and saves energy as well as time.
Contributed by Deborah Hunter Kells
Contributed by Deborah Hunter Kells
Lamb Meat Inexpensively, or Modern Ways with Offal
With making everything quicker to cook these days, offal meats are rarely given in recipes and food ideas. I have been using my slow cooker to cook offal ahead of time, to cook quick & easy meals later. You can buy lean lamb meat for about $5 a kilo to use for moussaka, & casseroles – as lamb hearts! Just like most meat, the heart is a muscle. It is a bit denser than leg muscle, but it tastes the same. I buy lamb hearts at 10 for $8 at the regular market butcher (not as pet food), I put them in my slow cooker with some water, and cook on low overnight. The raw weight is about 2kg! I used to prepare them a bit, but no more – straight into the pot. When cooked, the fat & tubes fall off easily. I freeze some whole for later. The liquid is well-flavoured stock too. Eating offal, sometimes called nose-to-tail eating, saves money and is also respectful of the animals, which are raised for us to eat.
Contributed by Vanessa Reynolds
Contributed by Vanessa Reynolds
Stretch the Meat on Skewers for More Barbecue Deliciousness
When making skewers to barbecue, in addition to adding vegetables such as onion, capsicum, mushroom etc. add a cube of bread either side of your meat. The juices from the meat soak into the bread and it will taste amazing, and is a cheap way to bulk out your skewer when the meat can be quite pricey. Bread works even better when the meat has been marinated, as it will take the flavour of the marinade also.
We use wholemeal bread, but you can use whatever you have on hand - white, wholemeal, seeded or even garlic bread. Sandwich or toast sliced is fine. Simple trim the crust off and cut into squares or cubes that are roughly the same diameter as the meat pieces.
Contributed by Simone Dejun
We use wholemeal bread, but you can use whatever you have on hand - white, wholemeal, seeded or even garlic bread. Sandwich or toast sliced is fine. Simple trim the crust off and cut into squares or cubes that are roughly the same diameter as the meat pieces.
Contributed by Simone Dejun
More Meals from Your Meat
Buy large pieces of corned beef or blade steak , big enough to fill your slow cooker. It will shrink less. When cooked place in fridge overnight and slice the next day. You will get a lot more meals out of your meat. Freeze into meal size portions.
Contributed by Robyn Birbeck
Contributed by Robyn Birbeck
Easy MOO Chicken Nuggets
My grandchildren like nuggets but I find them expensive. I ran out of them and so I cut up chicken schnitzel into 10 pieces and deep fried them. So much cheaper at $1.50 per schnitzel.
Contributed by Linda Swift
Contributed by Linda Swift
Easy Meat Tenderiser
In response to the meat tenderiser question, I marinate my red meat in milk and soy or teriyaki sauce. It works brilliantly. You can leave it for as long as you like: 1 hour - overnight. Use 1 part soy sauce to 3 parts milk.
- Contributed by Megan Flood
- Contributed by Megan Flood
Cook Corned Beef and Make Stock at the Same Time
Approximate $ Savings: Approx $3.70 per litre
Next time you boil corned beef/silverside for dinner, keep the cooking water. It makes the most delicious stock. Boil it down to reduce the volume a bit and then freeze in ice cube trays or larger containers. Best of all, no MSG, preservatives or other nasties!
Contributed by Jessica, Howrah
Next time you boil corned beef/silverside for dinner, keep the cooking water. It makes the most delicious stock. Boil it down to reduce the volume a bit and then freeze in ice cube trays or larger containers. Best of all, no MSG, preservatives or other nasties!
Contributed by Jessica, Howrah
Home Made Seasoned Chicken Stock
Approximate $ Savings: $12.00
Keep by freezing the carcass of 2 roast chickens until ready to make stock. Don't keep the bits that have been chewed on! Put Chicken bones, 2 onions cut in half, 2 carrots split down the middle and 1/4 bunch of celery in large stock pot with 4.5Lt of water. Season to taste with salt and pepper and bring to the boil. Simmer for 1.5 hours and let cool, skim fat and store in containers in the fridge. Stock can be frozen. Makes approx 4Lt. This stock has a fantastic seasoned flavour from the stuffing even after it is removed.
Contributed by Fiona, Daylesford
Keep by freezing the carcass of 2 roast chickens until ready to make stock. Don't keep the bits that have been chewed on! Put Chicken bones, 2 onions cut in half, 2 carrots split down the middle and 1/4 bunch of celery in large stock pot with 4.5Lt of water. Season to taste with salt and pepper and bring to the boil. Simmer for 1.5 hours and let cool, skim fat and store in containers in the fridge. Stock can be frozen. Makes approx 4Lt. This stock has a fantastic seasoned flavour from the stuffing even after it is removed.
Contributed by Fiona, Daylesford
Drain the Fat
To drain the fat from mince once it has browned off, I drain it straight from the saucepan into an empty tin can and pop it straight in to the freezer. The fat solidifies in the can. Then when the can is full I wait until my next bin day, put it in a plastic bag and pop it in the wheelie bin. This is a much better idea than pouring the fat straight down the drain, or rinsing the mince with water to drain the fat. This can cause blocked and smelly drains and is not good for our waterways either.
Contributed by Sarah, Modbury North
Contributed by Sarah, Modbury North
Wrinkly Stew
Approximate $ Savings: $25.00/week
At the end of the week before I go grocery shopping for fresh vegetables I take all the last weeks vegetables out of the fridge. This way I start with a clean fridge. I chop up all the old bits and pieces of vegetables, add some spices and dried soup mix and let it all simmer in the crockpot for about four hours. Sometimes I will add curry spices, other times tomato and pasta, sometimes lentils and brown rice. This is then transferred into plastic containers, labelled and used for lunches. I save money on brown bagging my lunch instead of buying out. I save on time having to make up a separate lunch every day. My fresh vegetables seem to last longer and stay fresh since they are not mixed in with the old stuff from the week before.
Contributed by Gillian, Mossman
At the end of the week before I go grocery shopping for fresh vegetables I take all the last weeks vegetables out of the fridge. This way I start with a clean fridge. I chop up all the old bits and pieces of vegetables, add some spices and dried soup mix and let it all simmer in the crockpot for about four hours. Sometimes I will add curry spices, other times tomato and pasta, sometimes lentils and brown rice. This is then transferred into plastic containers, labelled and used for lunches. I save money on brown bagging my lunch instead of buying out. I save on time having to make up a separate lunch every day. My fresh vegetables seem to last longer and stay fresh since they are not mixed in with the old stuff from the week before.
Contributed by Gillian, Mossman
The Life a Free Range Chook at Our Place
I recently bought a free range chicken and was bewailing the cost of $18.00 but then I looked at how many meals I got out of it and it didn't seem so expensive . I hope you get some inspiration from my meal ideas. 1. Roast chook and serve with roast veg. 2. mix some chopped chook with chopped boiled egg and avocado mixed with mayo for sandwiches for lunch. 3. Cold chook salad and mash for dinner. 4. Make a paella with rice chicken stock any vegies and some more cold chook. 5 5. Chicken patties: the rest of the cold chook mixed into mashed potato onion grated cheese and a raw egg, shape into patties. dip in flour and shallow fry. Serve with salad. 6. Our dogs then get the chicken carcass boiled up with veggie peelings and a little rice.
Contributed by Lianne, McMahons Lagoon
Contributed by Lianne, McMahons Lagoon
Budget Chicken Stock
Each week from chicken shop I buy four carcases usually between $1-60 to $2. I boil them up for 30 minutes with NO added vegies or flavourings just a little salt. Cool the stock then remove the fat. This stock can be used for making quick soups (simmer vegies in it then blend with handheld blender) or to make a really flavoursome risotto (sometimes you can rescue enough chicken bits of the carcases to add to risotto too). For at most $2 a week you will have a stockpot full of fat free lightly salted chicken stock that is also a good quick pick me up when tired.
Contributed by Caroll, North Ryde
Contributed by Caroll, North Ryde
Extra Crispy Chicken Nuggets
Thought this might help a few of you out there with children (or partners that love to eat like children ...hehehe) Last night I made home made chicken nuggets. They went down a treat with my DH so I thought I would share the idea. Take some chicken breast (or thigh fillets) cut into small bite size pieces. Flour them in plain flour, dip them in some egg and then cover them with bread crumbs (which has been mixed with my secret ingredient ... Masterfoods Roast Chicken Seasoning). Shallow fry them to get a crispy skin, don't cook all the way through, then place on some paper towel to drain. Once your satisfied that most of the oil has drained off then place them on a tray and put them in the oven to finish the cooking process. And enjoy.
Contributed by K, Melbourne
Contributed by K, Melbourne
Tenderise the Toughest Cuts
Approximate $ Savings: $5 to $10 per kilo depending on which meat you buy
I find that the cheaper cuts of meat (too chewy) are not suitable for stir- fries etc so I started experimenting with marinating. I found a mixture of 1/4 cup lemon juice, 1 tablespoon bi-carb soda and 1/4 cup soya sauce on finely sliced meat left for a couple of hours and then rinsed tenderises the toughest cuts. It will froth up when first poured over the meat and taste bitter if you don't rinse it off. Now those tough cuts of meat melt in my mouth. I also tried it on chicken and it melts in my mouth too. This is one meat tenderiser that really does work.
Contributed by Deb, Wauchope
I find that the cheaper cuts of meat (too chewy) are not suitable for stir- fries etc so I started experimenting with marinating. I found a mixture of 1/4 cup lemon juice, 1 tablespoon bi-carb soda and 1/4 cup soya sauce on finely sliced meat left for a couple of hours and then rinsed tenderises the toughest cuts. It will froth up when first poured over the meat and taste bitter if you don't rinse it off. Now those tough cuts of meat melt in my mouth. I also tried it on chicken and it melts in my mouth too. This is one meat tenderiser that really does work.
Contributed by Deb, Wauchope
Using up leftovers
We all seem to buy too much food for the Christmas and New Year period and therefore we also waste a lot. This year I became serious about the amount of money going in the bin. I implemented a use it all up policy. Ham became substitute bacon in quiche, carbonarra pasta and at breakfast. We took it in rolls to picnics etc. The turkey was made into delicious rissoles, paella and a tasty curry. Both the bone off the ham and the carcass of the turkey became fabulous soups with added flavour from the addition of leftover cooked veg, savoury rice and garden produce. The seafood (we had some fish and prawns) was added to the paella. A delicious trifle was made from the leftover custard, brandy cream and soft fruit. Dips, crackers etc and salads were used up in first day or so as a make your own platter or leftover day special. I have had no need to go to the supermarket to top up. It has felt good not to contribute to the appalling waste from Christmas/New Year splurge and have saved heaps of $$$.
Contributed by Rosemary, Morphett Vale
Contributed by Rosemary, Morphett Vale
Lowering the Meat Budget Easily
Approximate $ Savings: $40.00 per week approx
I have been going to wholesale butchers lately and found you can save heaps compared to the supermarket BUT its what I do when I get home that helps even more... I divide each type of meat purchased into meals for the 3 of us but then I write down how many bags (meals) I pack from each type of meat purchased e.g. rissoles 3 meals from $6.21, chicken 3 meals from $4.99 etc I then add up how many meals in total I end up with and divide it into the total paid. This week I made 33 meals out of $60.33 which works out at $1.82 per meal!!! This will last me a month. It gives you a really good feeling when you cook every night knowing your meat only cost you $1.82 ( makes me kind of proud !! The two butchers I use are Fleurieu Fresh at Edwardstown and Marletson but even better still but a bit further from me is Gawler River Cattle Co (very cheap) 125 Old Port Road, Royal Park and somewhere out Salisbury way
Contributed by Julie, Ascot Park
I have been going to wholesale butchers lately and found you can save heaps compared to the supermarket BUT its what I do when I get home that helps even more... I divide each type of meat purchased into meals for the 3 of us but then I write down how many bags (meals) I pack from each type of meat purchased e.g. rissoles 3 meals from $6.21, chicken 3 meals from $4.99 etc I then add up how many meals in total I end up with and divide it into the total paid. This week I made 33 meals out of $60.33 which works out at $1.82 per meal!!! This will last me a month. It gives you a really good feeling when you cook every night knowing your meat only cost you $1.82 ( makes me kind of proud !! The two butchers I use are Fleurieu Fresh at Edwardstown and Marletson but even better still but a bit further from me is Gawler River Cattle Co (very cheap) 125 Old Port Road, Royal Park and somewhere out Salisbury way
Contributed by Julie, Ascot Park
Cook Your Own Deli Meats
Approximate $ Savings: $12 a week
I am tired of spending loads of money on shaved ham and chicken for school lunches. I worked out it is much cheaper to buy a kilo of chicken breasts in the weekly grocery shop. Then package them up individually and freeze them. The night before, fry as much as you need until it is nice and brown, only takes about 5 minutes. Then store in the refrigerator ready for lunch the next day. I fry enough chicken to do about 2 days at a time for 3 lunches. You can slice or shred it as you wish. I was spending up to $26/kg on shaved chicken and turkey. A kilo of chicken breasts is usually between $11 and $13, so effectively half the cost. There is no wastage as you only cook it when required for the next day and your children are getting real chicken not processed meat.
Contributed by Katrina, Devonport
I am tired of spending loads of money on shaved ham and chicken for school lunches. I worked out it is much cheaper to buy a kilo of chicken breasts in the weekly grocery shop. Then package them up individually and freeze them. The night before, fry as much as you need until it is nice and brown, only takes about 5 minutes. Then store in the refrigerator ready for lunch the next day. I fry enough chicken to do about 2 days at a time for 3 lunches. You can slice or shred it as you wish. I was spending up to $26/kg on shaved chicken and turkey. A kilo of chicken breasts is usually between $11 and $13, so effectively half the cost. There is no wastage as you only cook it when required for the next day and your children are getting real chicken not processed meat.
Contributed by Katrina, Devonport
Keep the Ham Sweet
We use a lot of cooked ham in our house so buying smaller amounts (for freshness )was proving to be very expensive . I decided to buy a kilo of sliced ham and try freezing it in separate batches, first wrapping each batch in Gladbake paper then into ziplock plastic bags. When defrosting the ham remove from ziplock bag then wrap ham in paper towels ,once defrosted discard paper towel . Slightly dampen some fresh paper towels and wrap remaining ham in these before placing in ziplock bag and storing in fridge, change these paper towels every 2-3 days. I now buy my ham in a block and slice as required, wrapping the block of ham in the paper towels as stated and storing in the fridge. This stops the ham from going slimy and is good to the very last (as was said in my grandmother's day the ham stays sweet).
Contributed by Joyce, Golden Bay
Contributed by Joyce, Golden Bay
Slice it Right
My husband loves kitchen gadgets so for his birthday we bought him a Meat Slicer. I priced them for $130 at a homewares shop and then found one at www.dealsdirect.com.au for only $69.90 plus $10 postage. It arrived in 4 days time and has been fantastic. We have 4 children who love cold meat on their school sandwiches which was starting to add up. I now get large uncut pieces of ham, salami, devon, mortadella, etc from a wholesale butcher (Pendle Hill Butcher in NSW) and my husband slices them to the thickness we desire. It has been wonderful as we are now paying sometimes half the price of the already sliced cold meats at the deli. It also slices cheese and bread and we had ham steaks on the weekend for breakfast. I highly recommend one of these machines.
Contributed by Belinda, Blacktown
Contributed by Belinda, Blacktown
The Perfect Microwave Roasted Chicken
Approximate $ Savings: $5 plus per chicken
My son LOVES a friend's chicken roasts so I was keen to improve mine! Recently I purchased an uncooked microwave chicken reduced at local my Woolworths store and the kids loved it: said it was so moist, plus I had the bonus of it cooking quickly. Tonight, I compared packaging and prices of the microwave chicken versus the regular chickens (which happened to be an extra 90c/kg off and a choice between plain or seasoned and marinaded varieties) and saw that I could buy an almost 2 kg seasoned and marinaded chicken, come home and pop it in one of those Glad oven bags with a teaspoon or so of plain flour to assist browning, and have my own version of Woolies microwave chicken that was equally moist and delicious and pocket over $5 for a comparable microwave chicken. Plus I had a much larger choice of size of chicken. Now, I'll be on the lookout for reduced/sale price chickens and know that my roast chicken is up to par! (and good value!)
Contributed by Julie, North Lake
My son LOVES a friend's chicken roasts so I was keen to improve mine! Recently I purchased an uncooked microwave chicken reduced at local my Woolworths store and the kids loved it: said it was so moist, plus I had the bonus of it cooking quickly. Tonight, I compared packaging and prices of the microwave chicken versus the regular chickens (which happened to be an extra 90c/kg off and a choice between plain or seasoned and marinaded varieties) and saw that I could buy an almost 2 kg seasoned and marinaded chicken, come home and pop it in one of those Glad oven bags with a teaspoon or so of plain flour to assist browning, and have my own version of Woolies microwave chicken that was equally moist and delicious and pocket over $5 for a comparable microwave chicken. Plus I had a much larger choice of size of chicken. Now, I'll be on the lookout for reduced/sale price chickens and know that my roast chicken is up to par! (and good value!)
Contributed by Julie, North Lake
Stretch the Mince to Feed Twelve!
I stretch mince meat by adding grated carrot, zucchini, and even beetroot when making patties, spaghetti sauce or meatballs. I find that I can make up to 12 serves of spaghetti sauce out of 500 grams of mince this way with out anyone feeling they are being short changed or hungry afterwards.
Contributed by Anne, Broadview
Contributed by Anne, Broadview
Chicken
If you are looking for very cheap chicken try going to a Steggles factory. Here in Geelong they have a shop open to the public you can get all types of chicken cuts really cheap such as chickens for $2.50 and drumsticks for $2 so if you have a large family you can't go past Steggles to save you many $$$$$. My husband and I go there quite often and walk out with 2 boxes of different cuts of chicken for around $20, much cheaper than the supermarket.
Contributed by Judy, Corio
Contributed by Judy, Corio
More Lentils, Less Meat
I have started adding lentils, chickpeas or soybeans to my curries and casseroles. It really cuts down the amount of meat I use and is very filling so we often don't need to eat so much. That means we end up with leftovers for lunches or quick meals later and it is also better for our waistlines!
Contributed by Lucinda, Brisbane
Contributed by Lucinda, Brisbane
Meat Loaf Magic
Ever wonder why some meat loaf is tender and delicious, while other meat loaf gets labelled "hard as a brick"? It isn't just the ingredients. Just as you need a light hand to make a tender pastry, you need to handle the meat with care when mixing meat and forming a loaf. Mix the ingredients as little as possible to get the job done, and handle the meat lightly to avoid compacting it. In fact, if you can stand it, use your hands, not a spatula or fork
Mince Meat Meal Base
Having had six children and using lots of hamburger as a meal base, I needed a fairly accurate way to separate and store it for easy access. Buying in bulk while on sale was a must. Getting an accurate weight when separating was a problem without investing in a scale. I started using 1# and 2# cottage cheese or sour cream containers or clear deli containers for storage. If I knew I was going to use the mince beef for hamburgers, I would pack the container nearly full, leaving approximately an inch clearance at the top for freezer expansion and found that it also offered the closest approximate weight that I needed. After packing the meat in tightly, I run a table knife around the edge, pop the tightly packed meat out and out and with bread knife sliced it into equally sized burgers. To store for freezing, use pieces of waxed paper between slices. When you need the burgers, let thaw, pop the stack out and press down to the thickness that you want. You can even use the (washed) lid of the container as a guide for size. Just press down on the lid and all the burgers of equal size and shape. This is extremely handy if you camp. Take the frozen burgers in your cooler and it also helps keep the rest of your supplies cold. The containers are stackable in your freezer and make for easy storage and help prevent freezer burn. Another way I've found for measuring ground beef for burgers. Use 1/4 or 1/3 cup measuring cups (dry measure) for consistent sized burgers. It comes very close to quarter or third pound burgers and press out nicely.
Contributed by Candy McDonald
Contributed by Candy McDonald