On the Breadline ...
THIS WEEK I AM TAKING PART IN FOOD CYCLE'S BREADLINE CHALLENGE, LIVING ON £2.10 A DAY TO RAISE MONEY FOR UK FOOD POVERTY.
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Monday 24th November 2014
Soooooo hunggrrrrrreeeeee. I genuinely didn't expect it to be so hard!
Over the weekend I was in Norfolk at my Dad's so I foraged in the garden for anything edible - thyme, sage, rosemary, mint, oregano, rhubarb, flowers and apples. And I went shopping in the market to pick up some cheap local veg. There are different ways to do the challenge - you could work out the proportional cost of everything you eat (eg 5p of oil) and eat what's already in your store cupboard but I reckon that's a cop out! I gave myself a budget for the week and am buying everything from scratch. Slightly regretting that now after a day of craving sugar and salt (which I now can't afford).
So with no salt, pepper and store cupboard basics, I'd been worrying about oil to cook with. And tea. I just can't go without tea. So I bought cheap tea bags and milk - wiping £1.50 out just like that. Trying to live without out my shameful half teaspoon of sugar - but my tea tastes gross.
On the market, I also bought two chicken legs and thighs and rendered the fat off for cooking for the rest of the week. I felt like I'd won the lottery this morning after a trip to Aldi involving some awesomely cheap bread, noodles and yoghurt.
Then I poached the chicken with some of my veg for a chicken soup for lunch today. I also made stock from the bones and put the crispy chicken skin on the soup at lunch. I'm saving the stock for soup later in the week. Very useful chicken! Supper was courgetti but with none of my usual picking between meals, save disappointing cups of tea, I am still starving. I may give in and buy salt tomorrow.
FRUGAL CHICKEN BROTH with crispy skin
Take 2 chicken legs (with thighs on) and remove the chicken skin from the thighs and fry in a pan until crispy. Remove the oil and put in a jar to keep.
Fry a little onion in some of the remaining chicken fat until soft. Poach the chicken in water with the onions, a splash of milk and a squeeze of lemon. Add shredded cabbage, a chopped parsnip and some chopped parsley and thyme. When the chicken is cooked, remove from the bone and shred and add back into the broth. For a little sweetness, I shaved some beetroot in. Garnish with natural yoghurt, more fresh herbs and the crispy skin. Save the bones for stock. It needed salt badly, but the crispy skin added some much needed flavour.
Fry half an onion in your chicken fat with some thyme, oregano, chopped rosemary (or whatever you can lay your hands on) until soft. Add the tinned tomatoes and a little bit of chicken stock and bubble for a bit. I shreded the leaves of the tenderstem broccoli for some bite.
Spiralise a courgette and steam until al dente. Mix with the tomato sauce, making sure the water is drained. Garnish with natural yoghurt. I craved cheese!!!!