In our previous lives, and for as long as I can remember, Friday night has been takeaway night. Fish and chips, curry, Chinese, or pizza eaten decadently in the living room in front of a good film. No washing up, no planning, no chopping, no moaning from the kids – it was a little weekly treat for all of us. But at between £15 and £20 a week (that’s between £780 and £1040 per year!!!!!!!) it is a treat we can no longer afford.
So, inspired by the fantastic blog by Skint Dad, Saturday night Fakeaway I have begun to think of Friday night as Fakeaway night. Takeaway food, but prepared in my own kitchen. My rules are that it needs to come in at under a fiver and involve as little washing up or faff as possible.
So, every Friday, I will share what we at Thrifty Towers are consuming. I will also let you know how much it is costing. The dish won’t make the cut if it takes longer than half an hour to prepare.
I’m no Nigella, so it goes without saying that all of the recipes will be easy peasy, and use ingredients that you can buy from value ranges, and can easily substitute for other ones.
This Fridays offering is Sweet and Sour Chicken
2 x Chicken leg portions. £2
Sugar snap peas (or peppers) 50g 50p
Tin pineapple chunks. 50p
Onion (chopped). 10p
8 tbsps Tomato ketchup
(Or passata). 2p
2 tbsp muscovado sugar. 20p
2 tbsps malt vinegar. 5p
Portion of rice to serve 20p
Put a little oil in a flat bottomed pan and fry the onion and chopped sugar snap peas until soft. Add the chicken to brown it off. If slow cooking, transfer everything to slow cooker.
In a jug mix the tomato sauce, piñeapple including juice, vinegar, and sugar.
Add to slow cooker, or pan.
If slow cooking cook on low for 4 hours, or high for about 2.
If not slow cooking, bring to a simmer, and cook for about half an hour.
Serve with rice.
Enjoy on lap with a good film. 😀