Kidneys with Artichokes, Lemon, Thyme and White Wine

This is an adaptation from a recipe I discovered many years ago in the River Café Cookery Book. I've long since lost the book and the recipe has adapted over the years but it still remains one of our favourite recipes of all time.

Kidneys, and offal in general, is a really economical and seriously under-rated. People think nothing of tucking into delicious pates and terrines and yet still shy away from using the raw ingredients in different ways.

Traditionally, whenever I thought of kidneys my mind switched immediately to Steak and Kidney pudding, which of course is delicious, but this recipe all those years ago, taught me to rethink the way I prepare offal and the ingredients I match with it.

At under £2.00 a packet, these lambs kidneys are a great source of protein and essential vitamins and nutrients. The trick with kidneys is to take the time in prepping them. An activity which you can't afford to be squeamish about.


INGREDIENTS

1 packet of lambs' kidneys
1 unwaxed lemon
3 small cloves of garlic
3 heaped teaspoons of fresh thyme
1/2 - 2 teaspoons of dried chilli flakes
a 1/4 glass of white wine
1 x tin of artichoke hearts

COST approximately £4.00 for 2

STEP ONE:
This is an important step so take your time. Cut the kidneys in half and take out the creamy white core at the centre. I find it easiest to use a pair of sharp scissors. Once cored, cut the kidneys into half again, so you have quarters.

STEP TWO:
Drain the artichoke hearts. Pat dry with kitchen roll and cut in half.

STEP THREE:
In a small bowl add the chilli flakes, grated garlic, grated lemon zest, and fresh time.

STEP FOUR:
Heat a frying pan and add a little olive oil for frying. Add the artichoke hearts until they start to colour a golden brown, add the mixture of seasoning from step three and fry off until the garlic is also golden brown. Be careful not to over cook at this stage or the thyme and garlic may go bitter. Tip the mixture into a bowl and wipe the pan with kitchen roll.

STEP FIVE:
Heat the pan and add the kidneys, frying on a high heat until they begin to brown. Cook for at least 4 minutes for pink and for about 6-8 minutes if you prefer them cooked through. Add the artichokes and shuffle in the pan. Continue to fry through ensuring all the flavours are combined and then add the wine, reducing it down to a small but flavourful sauce.

SERVE with Buttered green beans or a White Bean Mash. (A tin of white butter beans warmed through with a half a clove of garlic and a couple of strands of rosemary. Remove from heat and blitz with hand mixer until a smooth mash like consistency. Add a knob of butter, salt and black pepper)

ADD THE MAGIC
This is a dish that screams provincial peasant Italy, evoking a sense of romance. It's a great dish to eat al fresco, but equally rich and gamey enough for a winter's evening. Bring a bit of Italian sunshine with crisp whites, yellow and greens. A rustic pottery vase filled with sunflowers, and a sprig of rosemary tucked into white napkins will instantly help transport you to the Tuscan hills.

WINE CHOICE
A crisp Italian white such as Orvieto would match really well.

Plaice Gratin with Buttered Greens and carrots

This is the first night of the £50 weekly challenge recipe series. Plaice is a cheap fish and delicious. It's also a sustainable fish, so wise ecological choice. This dish came in at approximately £4.50 for the two of us, so just £2.25 a head for a really delicious, healthy and satisfying.

EASY and QUICK

INGREDIENTS (serves 2)
Plaice fillets
1 large tomato
4 generous handfuls of shredded green Kale
2 carrots
1 handful of grated cheddar cheese
2 tbsp butter
2 tbsp. plain flour
1/4 pt of milk
Butter, salt and pepper for seasoning

TOTAL COSTINGS approximately £4.50

STEP ONE:
Skin the place fillets and cut into two. Arrange in a gratin dish

STEP TWO:
Make a thick béchamel white sauce by melting butter in a pan and then adding flour until fully blended. Slowly add the milk and stir continuously until the flour has fully cooked out and the sauce is thick enough to spoon. It want's to be the consistency of thick double cream so that it is spreadable.

STEP THREE:
Spread the slightly cooled béchamel source over the fish and add sliced tomato.

STEP FOUR
Sprinkle with a handful of grated cheddar cheese and place in a 180c pre-heated oven for 15-20 minutes until the cheese top has gone a nice golden brown.

SERVE with green buttered kale and carrots.

BRING ON THE MAGIC

Classic blue and white tea towels
such as these available from eBay for
a couple of pounds each make
great placemats or use a couple to
make a runner.

Any meal, no matter how humble can be made into a really special eating experience with a little bit of imagination. This dish makes a great 'special' dish for a weekend or date night experience.



I love these cute sailing boats
which are available from eBay. Click
to link. I can imagine using them for
all kinds of lovely fish suppers

Create Magic by  using a seaside blue and white scheme. Search around your house and gather up anything that might evoke the seaside. Adding a few details such as shells and pebbles to the table instantly transports you to a happy place. Place a night light in a heat-proof blue drinking glass or for even more drama, place in a series of three scallop shells along length of table; use blue and white cotton tea towels as tray covers or place mats. Tie napkins with plaited string - let your imagination flow.

The £50 CHALLENGE - Week One

Welcome to week one of the £50 challenge. This isn't going to be easy after months of having fallen of the frugal wagon, but to be honest both my purse and my waistline are suffering and so it's time to make a change.

And being super-enthusiastic I have managed to come in at weekly shopping bill of just £33.78 - but I need to square with you, I have got a larder full of pasta, rice and other store-cupboard items to supplement this; so what I will do is on the daily dinner posts, I will add the costings in for the additionals, still with the mind-set of keeping the price within the £50 weekly challenge.

In order to really keep a tight reign on the budget, I withdrew the cash before hand and then left my cards at home - this is a great technique to stop impulse purchases, and one which I am going to try make a habit. It also really helps prevent the kiddie pressure, as they can actually see the money in the money bag - oh, yeah, I went all out on the whole 'Granny knows best' method this morning.

Normally, I would menu plan and then shop for ingredients, but being we only got back from our summer holidays at 11pm last night and it was the first day of term this morning, surprisingly that didn't happen!  So I'm doing it back to front this week, but normally I'd say, MENU PLAN before you shop.

So here's what my £33.78 got me today at the local TESCO store. (I'm not a supermarket loyalist so this just happens to be the store that was most convenient today.)

MEAT & FISH
2 x whole chickens (3 for £10 meat deal)
1 x 400g pack of mincemeat (3 for £10 meat deal)
1 x packet of Lamb's kidneys £1.40
2 x plaice fillets £2.87

VEGETABLES
Onions 1kg £0.79
Kale £1.00
Salad Cress £0.24
Broccoli 0,59kg £0.83
Spring Greens £0.68
Carrots £0.60
Grapes (Reduced) £1.48
Aubergine (Reduced) £0.40
Lettuce IceBerg £0.49
4 x Large flat mushrooms £1.00
2 x 2pk Sweetcorn on cob £1.40
Lemons x 5 £1.50
Cucumber £0.49
Tinned Artichoke hearts £1.60
4 x Jacket potatoes £0.69
Spring Onions £0.49

OTHER STUFF
6 x lunchbox fruit juices £0.90
1 x 6pk of Free Range organic eggs £1.25
2 x 4pk of Shape fruit yogurts on offer 2 for £2.00
1 x 3pt Semi-skimmed milk £1.00
1 x loaf of wholemeal bread £0.69

NB: Normally I only ever buy Organic Milk but at twice the price I opted for the standard semi-skimmed milk. If I'd known how much under budget I'd come I would have gone for the organic at £1.85 (The reason I go for organic is because the 3 y/o drinks about 1.5 pts a day and I'm personally spooked by some of the discussion surrounding hormone and anti-biotic levels allegedly found in 'standard' milk.)

HERE IS THE MENU PLAN FOR THE WEEK. Recipes for adult evening meals will be posted on the blog over the coming week.

THURSDAY
Children's packed lunch - couscous with ham and cucumber, apple, yogurt, box fruit juice
Children's dinner - Spicy drumsticks and chicken wings with vegetable salad crudities.
Adult dinner - Plaice gratin, served with buttered green kale and buttered caramelised carrots.

FRIDAY
Children's packed lunch - couscous with chicken (stripped from thigh meat of chicken) raisins, chopped apricots, cucumber, an apple, yogurt, box fruit juice
Children's dinner - Cheesy, bean stuffed jacket potatoes with cucumber and carrot crudities
Adult dinner -  Kidney's with Artichoke Heart, Lemon and Thyme, served with white butter-bean mash.

SATURDAY
Family breakfast - Soft boiled eggs with soldiers + yogurt, crushed frozen raspberries and honey.
Family lunch- Fresh homemade bread (use a mix at £0.79) add poppyseeds and chopped apricots, cheese and chutney.
Children's dinner - Cheesy broccoli and ham bake served with corn on the cob and buttery carrots.
Adult dinner - Chilli, garlic chicken breasts with sweet corn and crispy green lettuce.

SUNDAY 
Family dinner / late lunch - Full garlic and lemon roast chicken dinner. carrots-vichy, spring greens, roast potatoes, stuffing, Yorkshire pudding, broccoli and peas.

MONDAY -
Children's packed lunches - Chicken, grape, mayo and cress sandwich on wholemeal
Children Dinner - Reheated roast dinner and gravy served in giant Yorkshire puddings.
Adult dinner - Iranian Beef and Herb soup with Yogurt, served with homemade garlic nan-breads

TUESDAY -
Children's packed lunches - small garlic nan stuffed with meatballs (iceberg lettuce) and yogurt and cucumber dip,  apple, yogurt, carton of juice.
Children Dinner - Creamy chicken and Broccoli pasta
Adult dinner - Aubergine, potato and tomato mince layer (Moussaka adaptation) served with salad

WEDNESDAY
Children's packed lunches -
Children Dinner - Bolognaise shepherd's pie (made with the mince base of last night's adult dinner)
Adult dinner -