FROM a proper roast dinner to a ridiculously good burger, these family favourites from social media sensation Miguel Barclay cost just £1 or less per portion.
Yes, really!
Ultimate £1 hangover cure
9
Cost 68p
Prep time 5 mins
Cooking time 12 mins
Cals 528
Sat fat 14g
*Butter, for spreading
*2 slices bread
*Small handful macaroni
*Handful grated mature Cheddar
*Splash Worcestershire sauce
*Tabasco sauce
*Sprinkle celery salt
*Glass tomato juice
1 Lightly butter both sides of the bread and gently pan-fry them until golden brown all over.
2 Meanwhile, bring a pan of salted water to the boil and cook the macaroni until al dente. Drain and return it to the empty saucepan. Add the grated cheese and gently stir over a very low heat until the cheese is fully melted. Pile the macaroni cheese filling between the pieces of toasted bread and create the tallest cheese sandwich you possibly can.
3 For the Virgin Bloody Mary, add the Worcestershire sauce, some Tabasco sauce, celery salt and loads of pepper to the tomato juice. Forget all about last night as you tuck into your ultimate £1 hangover cure, then sit in front of the telly with your duvet.
TIP
This clever recipe means you can double the amount of cheese in a grilled cheese sandwich without it spilling out, thanks to the macaroni binding it together.
Ultimate £1 burger
9
Cost 83p
Prep time 5 mins
Cooking time 10 mins
Cals 698
Sat fat 14g
*1/2 red onion
*125g minced beef
*Olive oil
*20g self-raising flour
*1 rasher smoked streaky bacon
*10g grated mature Cheddar
*1 bun
*Few lettuce leaves
*Few slices of tomato
1 First, prepare the red onion in 3 different ways: you need 3 chunky slices for the onion rings, a few thin slices for the salad in the burger, and the rest very finely chopped for the burger itself.
2 In a bowl, mix the minced beef with the finely chopped onion, season well and form into a burger shape. Start frying it in a pan over a medium heat with a splash of olive oil.
3 Meanwhile, to make the onion rings, preheat a small saucepan of oil about 2cm deep, or switch on a deep-fat fryer. In a bowl, mix the self-raising flour with 25ml cold water, coat a chunky ring of onion and fry for 5 minutes until golden brown. Repeat with the two remaining chunky rings.
4 When the burger is nicely coloured and cooked through, remove from the pan and fry the bacon until crispy. Add the grated cheese to the top of your burger and melt it under the grill. Assemble your ultimate burger in the bun with lettuce, thin slices of onion, tomato, the burger with melted cheese, bacon, and top with the onion rings.
Ultimate £1 roast
Cost90p
Prep time 20 mins
Cooking time 11/2 hours plus 30 mins chilling
Cals 867
Sat fat 9g
*3tbsp dry stuffing mix
*1 chicken leg, bone in and skin on
*1 large potato, peeled and cut into large chunks
*Olive oil
*Savoy cabbage leaves, cut into thin strips
*1tsp gravy granules
1 Combine the stuffing mix with 20ml water. Squash everything together using your fingers, then roll into a cylindrical shape.
2 Next, debone the chicken leg, keeping the skin on, and season the meat well. Lay the chicken leg skin-side down on a sheet of tin foil and place the stuffing in the middle. Wrap it tightly into a neat cylinder and twist each end of the foil to make it extra tight. Poach in boiling water for 25 minutes, then cool under cold running water and refrigerate for a minimum of 30 minutes (you can do this the night before).
3 When you are ready to cook your ultimate £1 roast, preheat the oven to 190°C/170°C fan/gas mark 5. Rinse the potato chunks under cold running water, place in a pan of cold salted water and bring to the boil. Cook for roughly 10 minutes until they soften slightly (so you can pierce them with a fork but they do not break). Drain, then return them to the saucepan and drench them in a few very generous glugs of olive oil. Tip into a baking tray and roast for about 35 minutes, turning a couple of times, until golden and crispy.
4 While the potato cooks, peel the foil off the chicken and pan-fry it gently in a splash of olive oil over a low–medium heat for about 20 minutes. Keep turning it with tongs to evenly brown the skin and make sure the chicken is hot right through to the middle.
5 Just before serving, season and pan-fry the cabbage over a high heat for a couple of minutes in a little olive oil.
6 Mix the gravy granules with boiling water (according to the packet instructions) and enjoy.
'Oven-fried' chicken & slaw
9
Cost89p
Prep time 5 mins
Cooking time 30 mins
Cals 675
Sat fat 6g
*3tbsp plain flour
*1tbsp Cajun spice blend
*1 egg
*4 chicken drumsticks
*Olive oil
*Small wedge white cabbage, finely shredded
*1/2 carrot, finely shredded
*1/4 red onion, thinly sliced
*Squirt mayonnaise
1 Preheat your oven to 190°C/170C fan/gas mark 5. In one bowl, combine the flour, Cajun spice and some salt and pepper. In another bowl, beat the egg. Evenly coat the chicken drumsticks in the seasoned flour, then coat them in the egg and then the seasoned flour again.
2 Arrange them in a greased ovenproof dish and cook for about 30 minutes, until golden brown and cooked all the way through. For an extra crispy coating, drizzle with a little olive oil halfway through cooking.
3 Meanwhile, to make the coleslaw, combine the cabbage, carrot and red onion in a bowl and mix with the mayo, some cracked black pepper and a little salt. Watch out that you don’t over-salt the slaw – you only need the tiniest amount. When the chicken is cooked, serve with the slaw and enjoy.
TIPS
1 By using a beaten egg in the coating, this recipe is able to recreate the delicious taste and texture of your favourite fried chicken but using an oven for a healthier alternative.
2 For the southern-fried seasoning, I have a great money-saving cheat for you. We all know that the Colonel has a secret blend of 11 herbs and spices… well, a jar of Cajun spice is a good substitute!
Pulled pork chilli
9
Cost98p
Prep time 5 mins
Cooking time 2 hours
Cals 771
Sat fat 16g
*2 pork belly slices (approx 150g total weight)
*Olive oil
*1 red onion, thickly sliced
*1 garlic clove, sliced
*1tsp ground cumin
*1tsp paprika
*1tsp plain flour
*200g tinned chopped tomatoes
*1 beef stock cube
*200g tinned kidney beans, drained
*1tbsp crème fraiche
*Few thin slices spring onion green tips
1 Start by seasoning and frying the pork belly slices in a saucepan with a splash of oil. When they are nicely browned, add the onion and then a few minutes later the garlic. As the garlic just starts to brown, add the cumin, paprika and flour. Stir until all the flour disappears, then add the chopped tomatoes, crumble in the stock cube and add 150ml water.
2 Simmer gently over a low heat for 11/2 hours with the lid on, then 10 minutes before serving, add the kidney beans and simmer with the lid off. If you find there’s not enough liquid in the pan, add a splash more water.
3 Using two forks, tear the pork into chunks, then serve the chilli with a big dollop of crème fraiche and sliced spring onion.
TIP
Don’t be tempted to leave out the crème fraiche – it plays an important part in balancing the flavours as it gives a fresh zing to a very earthy and hearty dish.
Chicken tikka masala
9
Cost79p
Prep time 5 mins
Cooking time 20 mins
Cals 728
Sat fat 10g
*1/2 mug basmati rice
*1 chicken thigh, deboned
*3tsp tandoori curry powder
*Olive oil
*1/4 onion, sliced
*200g tinned chopped tomatoes
*50ml single cream
1 Put the rice and 1 mug of water in a saucepan, bring to the boil and simmer gently, lid on, for about 7 minutes. When all the water has been absorbed, remove from the heat and set aside until ready to serve.
2 Meanwhile, in a bowl, coat the chicken in 1tsp of the tandoori curry powder and a splash of oil. Preheat a griddle or frying pan until hot and chargrill your chicken skin-side down for 7 minutes, then a further 7 minutes on the other side until cooked through.
3 In a separate pan, meanwhile, gently fry the onion with a splash of oil over a medium heat. When softened, add the tomatoes and the remaining curry powder and simmer for 5 minutes until reduced a little. Next, add the cream and continue to simmer for a few minutes until you reach the desired takeaway masala sauce consistency.
4 Cut your griddled chicken into cubes and stir them into the sauce to create your chicken tikka masala. Serve with the rice and enjoy on a Friday night with a cold beer.
TIP
Reducing tinned tomatoes and enriching them with cream means the sauce has that local takeaway authenticity that a ready meal just can’t provide.
Huevos con chorizo
9
Cost88p
Prep time 5 mins
Cooking time 15 mins
Cals 362
Sat fat 7g
*Handful small potatoes, halved
*Small handful roughly diced cooking chorizo
*Olive oil
*1/4 red pepper, sliced
*1 egg
1 Boil the new potatoes in a pan of salted water until cooked all the way through, then drain.
2 Pan-fry the chorizo in a splash of olive oil over a medium heat. As it starts to colour, add the sliced pepper and potatoes. Continue to fry until everything has coloured nicely, season, then crack the egg on top and finish under the grill.
3 I like to serve this straight from the pan with a chunk of bread to mop up the egg yolk and all that amazing paprika-infused oil.
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Toad in the hole
9
Cost 83p
Prep time 5 mins
Cooking time 45 mins
Cals 873
Sat fat 16g
*2 sausages
*Olive oil
*40g plain flour
*1 large egg
*60ml milk
*Few baby carrots
*Few broccoli florets
*1tsp gravygranules
1 Preheat your oven to 190°C/170°C fan/gas mark 5. Cook the sausages in the oven on a baking tray for 15 minutes until lightly browned.
2 Add about 1cm of olive oil to a small ovenproof dish and heat it up for roughly 10 minutes in the oven until the oil is smoking hot.
3 Meanwhile, make the batter. Mix the flour, egg and milk in a bowl with a pinch of salt then, very carefully, remove the dish from the oven and add the sausages, carrots and broccoli. Pour in the batter and return it immediately to the oven. Do not open the oven door for at least 15 minutes. After about 20 minutes the batter should have risen perfectly and will be a lovely golden-brown colour.
4 Mix the gravy granules with some boiling water (according to the packet instructions) and serve with your toad in the hole.
9
All recipes from Miguel Barclay's One Pound Meals (£14.99, Headline) out Thursday February 2.
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