These recipes can be made with your own choice of vinegar from our range of  19  Fantastic Flavours

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A New set of Budget Busting Recipes

We realise that there are times when we all have to look for cheaper versions of our favourite meals. These Recipes will give the cheaper cuts of meat taste a bit more special.

Pot Roast Chicken

1 Chicken / Portions (Leg / Breast Quarters )

4 tblsp Sweet Ginger Vinegar

2 Large Carrots

1 Medium Leek

Stock Cube

Seasoning

Flour

Water

Put the Chicken into a Lidded oven-proof Casserole ( This needs to be large enough to contain the Veg aswell as the Chicken)

Pour over the Sweet Ginger Vinegar and seasoning if required.Then prepare the Carrots and Leeks.

Peel or wash the Carrots and cut into Inch long pieces, wash and cut the Leek into Inch long Pieces, Toss in Flour to thicken the Sauce/Gravy

Remove the Chicken from dish ( this makes it easier to mix the Veg) Put the Prepared Veg into the Casserole and add water untill about 2 inches deep.

Mix the Carrots and leeks around in the Vinegar and Water, add the Stock cube mix well.

Put the Chicken back into the Casserole Dish, Put the Lid on and put into pre-heated Oven

180C for Whole Chicken  1 ½ - 2 hrs - until juices run Clear

160C for joints of Chicken  1 hr until tender.

Beef in Sweet Plum Vinegar

450g Stewing Beef

4 tblsp Sweet Plum Vinegar

Stock Cube

1 ½ tblsp Flour

Water

Put the Beef into an Ovenproof Casserole dish and pour on the Sweet Plum Vinegar and a small pinch of salt, Give the Beef a good mix around to thoroughly coat all pieces. Put into fridge for about 3 hrs.

Stir the Beef a couple of times during the marinade time.

Add the Stock cube mix well, then add the flour and again mix well ( this will thicken the sauce whilst cooking) Add seasoning if you wish. Put in enough water to nearly cover the meat, stir well put into pre-heated oven 180C for 2 hrs.

Serve with Boiled Potatoes and Seasonal Veg.

This is the recipe that is used for The Beef in Plum we have at some Tastings.

Devilled Kidneys

2 Pigs Kidneys (1 Pigs Kidney per person )

Flour

Seasoning

Butter / Oil for frying Onion and Searing Kidneys

1 Medium Onion Chopped

2 tblsp Sweet Chilli Vinegar

½ pt Water

1 tsp Worcestershire sauce

½ tsp Mustard

2 tsp Tomato puree

Core the Kidneys cut into ½ inch thick pieces.

Toss in flour seasoned with salt and pepper

Melt Butter / Put Oil into Saucepan, Add Onion and fry untill Golden. Add the Kidney pieces, cook slowly for 5 mins turning frequently.

Mix Water, Worcestershire Sauce, Mustard and Puree then add to pan and mix well.

Cook slowly stirring untill mixture comes to the boil and thickens.

Lower the heat and simmer for 15 mins.

Serve on Bed of Rice with Crisp Side Salad.