Good food on the cheap

Simon Pearse

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In the present financial climate the CHB Mail decided tofind our readers some good, nutritious, winter recipes that won't break thebank.

Sally Ascher, who lives in Canada offered to help with simple to prepare, homely dishes she has developed since learning her trade with one of the most infamous of English chefs.

Sally started work for Fanny Cradock, the iconic English chef with a tyrannical reputation, in 1969 at the tender age of 21. She lived with Fanny for two years, while working on her magazine 'Cradock Cookery', and doing recipe development and food photography. She then assisted Fanny with her TV shows, parties, cookbooks, etc, until they parted company amicably in 1974.

"She was always very good to me, despite her reputation, and Fanny even came to my wedding!" Sally said.

Sally, and husband Clive, emigrated to Canada and have been there ever since.

While Clive joined the Canadian police force, Sally spent the next 13 years working for Kelloggs doing recipe development, food photography, TV commercials, taste panels, and new product development.

"The most memorable moment from that period was getting an awesome Eggnog recipe from a Jamaican photographer!" she said.

"After that we had the Golden Beaver restaurant forfive years, but now I consider myself a freelance baker."

"I bake anything that is sweet and has calories," Sally said.

"I make anything from a few muffins, to wedding cakes, to dessert for 400!"

The recipe below is one of Sally's favourites.

"The great thing about this meal is that you can change it around by using a different herb, using more or less of the veg, and adding other veg such as kumara, pumpkin or parsnips," she said.

"You could also prepare it in the morning and shoveit in a slow cooker to cook for 6 to 8 hours," she added.

GREAT BEEF STEW (serves 5)

1Kg lean stewing beef

2tbsp oil

2 garlic cloves, crushed

3 onions, quartered

2tbsp flour

600ml beef stock

1 can tomatoes

4 carrots cut into chunks

4 medium potatoes, quartered

Good dash of Worcestershire sauce

1tsp oregano

Serve with a green vegetable like broccoli or rice, pastaor cous cous.

METHOD

Cut beef into large cubes and brown in oil in a large casserole dish.

Add garlic and onion and cook over a medium heat for about five minutes, stirring often.

Sprinkle on flour and cook, stirring for about twominutes.

Add remaining ingredients, cover and cook in the oven for about two hours at 180C. You may need to take the lid off to thicken up the sauce a bit about 20 minutes before serving.