My top 3 weeknight meal ideas...and you'll still feel cheffy!

Love this article where I share my tip tips and tricks...please let me know what your favourite one is!

EAT  LIKE A KARDASHIAN EVEN ON A TINNED TUNA BUDGET

 

LEADING CHEF SHOWS US HOW TO REDUCE OUR FOOD BILL AND STILL MAKE SHOW-STOPPING MEALS

 

Leading Australian-African chef and cooking school teacher, Chef Mel Alafaci, shares how we can reduce our food bill dramatically and still cook show-stopping meals for our family and friends.

 

Chef Mel says: “ It's time to get even more thrifty and creative in the kitchen.  Our kitchens are the heart of our homes, an opportunity to connect, nourish and spoil our precious families.  We all have enough going on without having to feel that our precious meals are getting meager.

 

It can be so intimidating heading down the aisles and having to see everyday staples go up and up in price, but with a bit of know-how, you CAN cook meals that still impress.”

 

1. Don’t always rely on your shopping list. 

 

Have a look around and don't always be too driven by the shopping list.  If cauliflower is on the list this week, but it's just too exy, then have a look around at some replacements. 

 

1. Check the freezer aisle.  

 

Frozen veggies might not have a great reputation but frozen cauliflower and broccoli in particular are rather fab, reliable and very versatile out the freezer.  Fresh is best, of course, for all those luscious leafy vegetables, but don't be too scared to try something new.

 

Buy Basic pantry staples

 

Stock up on tinned tomatoes, passata, tinned chick peas and  tuna care when they are on sale in the supermarkets.

 

Reduced priced items

 

Buy reduced-priced items,  but only if you can use them almost straight away.  

 

5. Enhance the lifespan of your pantry staples 

 

You can freeze spices, rice, flours, nuts, butter and cheese.  By freezing some ingredients,  especially items that are prone to insect infestations or going rancid, you will save heaps of money by keeping them for months instead of weeks, that way you won't be wasting precious money by throwing out food.

 

6. Mix and Match Dishes

 

I also recommend that you learn how to mix and match dishes, and become more versatile.  Leftovers can become gourmet meals.

 

7. Bulk Cooking

 

Cooking in bulk and freezing is also a great way to prevent reaching for the delivery apps and ordering take out.  

 

8. Old-Faithful Recipes

 

Putting a spin on budget favourites like spaghetti and meatballs, mac and cheese, roasts and stir fries will have you feeling refreshed and invigorated again.  

 

These are some of my firm favourite economical ingredients: minced beef, chicken breasts or thighs, fish, seasonal vegetables, beans and legumes, rices and pastas.

 

I often take my mince or chicken 'Around the World' just by using new flavour and spice combinations.  One simple roast chicken can be taken to Greece, Morocco, India, China or Japan...just by changing the spices you prepare it with.  It's pure genius taking your food around the world.

 

The trick is to change the recipe just a little every time, try new spices, new accompaniments, new sides and you will get a whole new dish.

 

9.Don’t shop on an empty stomach

 

I shop once or twice a week and never shop hungry! If I hit the shops for supplies and I'm feeling peckish, I always over shop.

 

 

Here are some of my budget-busting meals that are guaranteed to impress your friends and family at a dinner party or lunch event.

 

Quickie Tuna Salad Stack

Watch Mel make this for the Studio 10 team...

1 tin tuna, drained

1 cup diced red onion

1 cup diced apple

100ml mayo or plain yogurt

1 teaspoon grainy mustard

1 tin chickpeas or butter beans, drained

Freshly ground black pepper

Salt to taste

1 packet rocket

Balsamic Glaze 

Fresh Extra Virgin Olive Oil (EVO) to dress the leaves.

METHOD 

Mix all the ingredients together in a bowl, except the greens, glaze and oil.  Season to taste.

            I use a stacking ring to stack this lovely and rather delicious tuna salad neatly in the            middle of a plate.

Once you have made a neat stack, dress with the rocket leaves, or place the rocket around the stack you have created.  

Drizzle with balsamic glaze and fresh EVO and enjoy!

 

Ultimate Broccoli Stack

INGREDIENTS 

• 200g smoked or cooked chicken breast filets, sliced thinly (use smoked salmon, rare roast beef or tinned tuna if you prefer!) 
• 50ml -100ml plain yogurt 
• 1 tablespoon freshly chopped mint and/or basil 
• 1 Granny Smith apple, cored and finely sliced 
• Half a cup fennel, julienned (or use half a cup shredded cabbage)
• 1 cup finely chopped broccoli 
• Lots of ground black pepper
• 1 teaspoon grainy or dijon mustard 
• 1 cucumber, make into ribbons using your peeler (or slightly roast zucchini ribbons instead)
• Rocket or cress for garnish

METHOD 

Mix the chicken, yogurt, fennel, mint and apple together in a large bowl. 

Place a large tablespoon of this in the center of each plate, or use a stacking ring or similar to arrange neatly on the plate. 

Now use a cucumber or zucchini ribbon to wrap around the filling to create a neat little stack...easy. And so gorgeous. 

Now garnish with lots of ground black pepper and fresh rocket or mustard cress and serve. Drizzle with herbed oil if you’re feeling daring.

 

 

Chicken Involtini

Ingredients

500-600g chicken breast filets

12 thinly shaved slices of Prosciutto or streaky bacon 

salt and pepper to season 

80g sliced or grated mozzarella cheese 

24 fresh basil leaves or use 2 tablespoons pesto 

 

Involtini quick sauce

700g jar passata 

2 cloves garlic, crushed 

1 teaspoon salt 

large pinch black pepper 

1 teaspoon dried Italian herbs

RESERVE FOR GARNISH: fresh cherry tomatoes for garnish

 

METHOD 

Take each chicken breast and cut in half lengthways, then open the breast up. 

Bash with a meat mallet or rolling pin to make sure the breast is tenderized and lovely and thin. Season well with salt and pepper. 

Now place 3 slices of the streaky bacon or prosciutto down on your chopping board. Top with the thin chicken breast, sliced or grated cheese, the basil leaves or pesto. 

 You can choose any toppings, mix and match whatever you have such as olives or blue cheese! 

Carefully roll it up to make a parcel and place in a greased oven dish. Repeat with the remaining chicken breasts.  

Make the Quick Sauce by adding all the sauce ingredients together in the passata jar, give it a good shake.

Pour your sauce ingredients around the base of the rolled chicken involtini. Add a few cherry tomatoes around the dish on top of the sauce, but to the side of the chicken and season by adding the salt, pepper and the garlic and stir through. 

Drizzle in some lovely, fresh extra virgin olive oil and then bake in a hot oven of approximately 200oC for 25-30 minutes until the bacon/prosciutto is brown and delicious, and the chicken has cooked through. Adjust the seasoning of the sauce and then serve.