The ability to extract maximum value from everyday pantry staples is a culinary superpower.
In a world that romanticises elaborate dishes and exotic ingredients, there’s an undeniable finesse and practicality to mastering the art of budget-friendly cooking. The ability to extract maximum value from everyday pantry staples is a culinary superpower that is, sadly, getting lost through the generations.
So whether you’re a seasoned cook looking to infuse new life into your regular dishes or simply wish to stretch the budget staples further, here are some economical, versatile and downright delicious cooking recipes to bring back.
LENTILS
DAHL
TOTAL TIME: 30 minutes SERVES: 8
Ingredients
1 1/2 cups dried red lentils
1 tbsp cooking oil of choice
1 large brown onion, diced
5 cloves of garlic, minced
1 tbsp ginger, minced
1 tbsp garam masala
1 tsp ground turmeric
1/2 tsp dried red chilli flakes
1 x 400g can of diced tomatoes
1 x 400g can full fat coconut milk
3 cups vegetable stock
1/4 cup lemon juice (or juice from one large lemon)
3-4 cups fresh baby spinach (or a box of frozen spinach in place)
Salt and pepper
Bread and rice for serving
Method
1. Heat oil in a large pot over medium heat, then add the onion and cook for five minutes, stirring regularly. Add the garlic and ginger and cook for a further minute, until fragrant.
2. Stir in all spices, adding a little water if the mixture becomes too dry, then add the red lentils, canned tomatoes and coconut milk. Stir well then bring to the boil. Reduce heat and allow to simmer for around 15 minutes, stirring regularly, until the lentils are cooked through.
3. Add the lemon juice and fresh/frozen spinach to the pot. Stir until the spinach has fully wilted/ defrosted. Salt and pepper to taste.
4. Serve with rice and bread of choice.
LENTIL SLOPPY JOES
TOTAL TIME: 30 minutes SERVES: 5
Ingredients
1 cup dried green lentils
1 tbsp cooking oil of choice
1 medium brown onion, diced
2 cloves of garlic, minced
1 medium green or red capsicum, diced
3 tbsp chilli powder
2 tsp smoked paprika
1 cup passata (or 1 x 400g can of crushed tomatoes)
2 tbsp tomato sauce / tomato paste
3 tbsp yellow mustard
3 tbsp maple syrup
Salt and pepper
4 cups water
Burger buns for serving
Fresh coriander (optional)
Salt and pepper
Method
1. Heat oil in a large pot over medium heat, then add the lentils and water. Bring to the boil then lower heat and simmer for 18-20 minutes, until lentils are cooked through and tender. Drain and set aside.
2. Add some more oil to the pot and sauté the onion, garlic and capsicum for 2-3 minutes.
3. Add the chilli powder and smoked paprika, stirring until fragrant. Then add the passata, tomato sauce/paste and maple syrup and stir well. Return the cooked lentils to the pot and stir together.
4. Serve on burger buns with your favourite burger toppings.
COCONUT CURRY LENTIL SOUP
TOTAL TIME: 30 minutes SERVES: 8
Ingredients
1 cup dried red lentils
1 tbsp cooking oil of choice
1 medium brown onion, diced
4 cloves of garlic, minced
1 tbsp ginger, minced
2 tbsp curry powder
2 tsp ground coriander
1 tsp ground cumin
1/2 teaspoon dried red chilli flakes
1 x 400g can full fat coconut milk
7 cups vegetable stock
1 medium head worth of cauliflower florets
2 medium sweet potatoes, peeled and diced
3-4 cups fresh baby spinach (or a box of frozen spinach)
Fresh coriander (optional)
Salt and pepper
Bread for serving
Method
1. Heat oil in a large pot over medium heat; then add the onion and cook for five minutes, stirring regularly. Add the garlic, ginger and spices and cook for a further minute, until fragrant.
2. Add in the red lentils, coconut milk, vegetable broth, cauliflower and sweet potatoes. Stir well then bring to the boil. Reduce heat and allow to simmer for around 20-25 minutes, stirring regularly, until the lentils are cooked through and the sweet potato is tender.
3. Add the fresh/frozen spinach to the pot. Stir until the spinach has fully wilted/defrosted. Add salt and pepper to taste.
4. Serve with bread of choice and fresh coriander (optional).
POTATOES
CAMPFIRE BAKED POTATOES
TOTAL TIME: 40-60 minutes SERVES: 4
Ingredients
4 medium potatoes
Spreadable butter
8 sheets of aluminium foil
Salt and pepper
Method
1. Poke several holes into each potato using a fork or sharp knife. Smear each potato with butter and a sprinkle of salt and pepper.
2. Bury the potatoes separately in the hot coals of a well burning campfire. Leave to cook for approximately 30-60 minutes until the outside of the potato is crispy and the inside tender (you may need to check partway through).
POTATO CAKES (AKA MOCK FISH)
TOTAL TIME: 30 minutes SERVES: 4
Ingredients
4 medium potatoes, peeled
Half a brown onion, grated
2-3 teaspoons plain flour
1 egg
Oil of choice (suitable for frying)
Salt and pepper
Method
1. Grate the potatoes, then squeeze out as much fluid as possible (we recommend using a clean Chux wipe, muslin or a cheesecloth).
2. Combine all remaining ingredients, besides the oil, in a large bowl.
3. Heat oil in a saucepan over medium heat. Drop spoonfuls of the mixture into the pan (do not overcrowd the pan) and cook for
5-10 minutes, or until crispy and golden. Flip and repeat on the other side. Continue this step with the remaining mixture.
4. Allow cooked potato cakes to drain on paper towel and cool slightly before serving.
HOW TO UPGRADE YOUR MASHED POTATOES
Ready for a little twist on the humble mashed potato? Give these a go!
• Sour cream and chives
• Truffle oil and roasted garlic
• Sweet potato mash with lime juice and mango chutney.
SAUSAGES
SAUSAGE AND EGG BREAKFAST MUFFINS
TOTAL TIME: 25 minutes SERVES: 4
Ingredients
4 sausages (highly recommend pork)
2 tbsp cooking oil of choice
4 eggs
4 slices of cheese
4 English muffins
Salt and pepper
Method
1. Remove a sausage from its casing then use your hands to roll it into a ball and squish it into a patty. Repeat with the remaining sausages.
2. Heat a large pan over high heat with a tablespoon of oil. Add the patties and cook for 2-3 minutes before flipping and repeating. If your pan is not big enough, do this in two batches to avoid overcrowding the pan. After flipping you can add a slice of cheese to each patty, covering the pan with a lid to melt the cheese. Set aside.
3. Heat a pan on medium heat and add the other tablespoon of oil. Crack your eggs into the pan and cook to your liking. Once again this may require two batches to avoid overcrowding the pan.
4. While your eggs are cooking, toast your English muffins.
5. Top muffin base with sausage and cheese, egg, and then the lid of the muffin.
EASY CURRIED SAUSAGES
TOTAL TIME: 20 minutes SERVES: 4
Ingredients
6 sausages (traditionally beef)
1 tbsp cooking oil of choice
1 medium brown onion, sliced
3 cloves of garlic, minced
2 medium carrots, diced
1 cup frozen peas
2 cups beef stock
2-3 tablespoons of HP sauce or Worcestershire sauce
2 tbsp curry powder
2-3 tbsp plain flour
Salt and pepper
Method
1. Heat a large pan over high heat with a tablespoon of cooking oil. Add the sausages whole and cooked through, turning as needed until all sides are browned; move to a chopping board and retain the cooking oil. Diagonally slice the sausage and set aside.
2. Add the onion, garlic and carrot to the pan and cook for 2-3 minutes until softened.
3. Add the curry powder, beef stock and the HP/Worcestershire sauce. Simmer on ‘high’ for a few minutes.
4. Return the sliced sausages and add the frozen peas to the pan. Return to a low simmer.
5. Mix the flour with around one-third of a cup of water and stir well to combine, then put into the pan while stirring.
6. Slow to thicken on a low simmer. Taste and add more sauce, curry powder or salt and pepper to taste.
7. Serve with mashed potatoes or rice.
ONE POT SPICY SAUSAGE PASTA
TOTAL TIME: 35 minutes SERVES: 4
Ingredients
4 chorizo sausages, chopped
1 tbsp cooking oil of choice
1 medium red onion, diced
3 cloves of garlic, minced
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried chilli flakes
2 cups chicken stock
1 1/2 cups passata (or 1 x 400g can of tomatoes)
320g dried pasta of choice
1/4 cup parmesan cheese
Method
1. Heat a large pot over high heat with a tablespoon of cooking oil. Add the chorizo sausages, onion and garlic and sauté for 5-7 minutes until sausages brown.
2. Stir through tomato paste, then allow to cook for another minute until fragrant.
3. Reduce heat then add the spices, stock and tomato passata or canned tomatoes. Stir through the dried pasta and cook with the lid on for about 15 minutes, stirring regularly, until the pasta is cooked through.
4. Remove lid and allow to simmer for a few more minutes to thicken the sauce. Take off the heat and stir through the parmesan.
