RUNNY EGGS, Easy-Peasy, Frugal

Guests really love these...

Runny Eggs -- frugal childhood favourite for buffets & Pot Luck entertaining   

67goingon50 usually produces these delicious eggs, enrobed in delicate white sauce, for large gatherings when worried about not having enough protein to satisfy guests.  The 'runniness' comes from the light mayonnaise coating; the eggs themselves are hard-boiled.

The recipe is the simplest imaginable and takes no time to put together yet the results are always enthusiastically received. Apparently they remind the English of childhood -- charming and delightful!  These aren't suitable for eating by hand; have plates or bread nearby.

67 first came upon 'runny eggs' when working in a hospital kitchen.   

Cost: £3'ish (2025)
Feeds: 12 at a party; 6 as a starter, 3 as a main

Ingred:
   6 med or large eggs, free range if poss 
   1/3 cup/80 ml mayonnaise
   water
   smoked paprika 
   lettuce garnish (opt)

Method:

1. Place eggs in a pan of water; bring to a boil
2. Turn off heat, cover pan with a lid and leave r 10 mins  
3. Cool eggs under running water.  Sharply crack each end then roll lightly on a flat surface.  The shells will crack and peel easily. Rinse, removing stray bits of shell.
4. Halve eggs vertically
5. Line a single serving plate, or individual plates, with lettuce garnish if using
6. Place eggs cut side down or the plate/s
7. Add enough water -- a tablespoon at a time -- to the mayonnaise to make it pourable; you're looking for the consistency of double cream  
8. Pour a spoonful over each egg; no problem if they're not completely covered 
9. Sprinkle each egg with smoked paprika
10. Serve at room temperature

Tips:

• be The night before preparing, turn the eggs upside down in their container to help centre the yolks
• If you liked these you will probably like Devilled Eggs with a Twist

                                    

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

HOW TO..DO POT LUCK AND OTHER FRUGAL ENTERTAINING

Entertaining doesn't have to be expensive; planning and sharing cuts costs 

Potluck meals are perfect for modern times when few have the money or time to entertain frequently.  Potluck dining originated in 19th Century Western North America as a communal meal, often religiously based.  Everyone contributed at least one dish and all dishes were shared.  The term 'potluck' was first used in 16th Century England and referred to what was given to unexpected guests -- whatever was in the pot, or the 'luck of the pot'.

Courtesy of Pinterest:  © Copyright Whoscomingtodinner.blogspot.com
 and licensed for reuse under this Creative Commons Licence

POTLUCK ENTERTAINING

The first and most important rule of Potluck entertaining is that one person, usually the host, is in charge. 

• S/he works out how many starters, mains, sides, desserts and afters (cheese or chocolate) and/or drinks are needed. 
• This avoids a table heaped with desserts but only one main course, and caters for carnivores, veggies, vegans, wheat-or-any-other-food phobic.  
• The I.C. (in charge person) is also responsible for contacting guests and assigning dishes.  If guests are numerous, other responsible people can also contact guests.    

A few guidelines to make life easier: 

1. for every 6-8 people, one of each category of dish (scroll down for categories)
2. hold back on assigning items like bread, cheese and desserts which can go to late invitees 
3. the dishes should be home-made (with exceptions - scroll down) and ready to serve with, at most, re-heating
4. exceptions from home made: those who can't or won't cook but can afford, say, fresh pasta or a desert that singletons or families might not otherwise afford    
5. the host usually provides an impressive main course and some booze
6. all dishes are shared, buffet-style; guests take what they like 
7. Don't forget coffee, tea, sugar & milk
8. ...and paper serviettes (most major supermarkets do 100 thin-weave for under £1; get two) and strong paper plates, plastic cutlery etc  
9. to aid portion control, keep plates, bowls, cups small
10. leftovers go to the host, although it is keeping with the spirit of things if the host provides small metal containers with waxed lids (avail most supermarkets for under £1) should any guest decide s/he can't live without more of any dish for tomorrow's breakfast or lunch
11. if not using disposable plates or not in possession of a dishwasher, enlist a washing/cleaning up team 

SOME SUGGESTIONS FOR POT LUCK GATHERINGS
(See Recipes on Nav Bar - scroll up)

NUMBERS
For every 6-8 people:  1 starter
                                 1 main course
                                 1 salad
                                 1 side (opt)
                                 1 dessert

                                 2 French sticks or equiv
                                 Cheese (opt)
                                 Fresh fruit (opt)

STARTERS 

• have at least one and max 3 starters  to soak up alcohol 
• example: nuts, crisps, crudites (raw carrot, celery and cauliflower florets) with chive and onion dip or Aubergine Tahini Dip
• or expresso sized cups of soup: Potage of Swede & Bacon + veggie option, Easy-Peasy Rich Tomato Soup

MAINS  

(DDD - denotes double duty dishes, good for carnivores and vegetarians)

Here are some frugal but deliciously worthwhile mains, nearly all of which can be prepared in advance:

Chilli Con Turkey

Skinny Goan Seafood Curry

Southern Unfried Chicken

Tuna Casserole with Potato Chip Topping (Child-friendly)

Tuscan Chicken with Potato Carrot & Onion Melange

Turkey Meatloaf

Marvellously Meatless Moussaka (not as frugal as others but fabulous)

And some main course soups (all DDD):

• German Potato and French Bean Soup
• Corn Chowder Four Ways 
• Easy-Peasy Rich Tomato Soup

Beef & Dark Beer Stew is not exactly frugal but is spectacularly good and goes far.   

SIDES

(Salads are essential.  Luckily, they cost little and look terrific; they can be prepped in advance -- on the day, if poss -- wrapped tightly in cling film and served with dressing on the side)

• Fantastic Frugal Salad
• Mixed Salads

(Dressings (found in body of posts:

Yoghurt-mayo, balsamic & french vinaigrette)

Better made on the day: 

• Apple Coleslaw with Nuts
• Beetroot and Orange Salad
• Wonderful Waldorf Salad

Some cooking required:

• Sun-Blush Tomato Flavour Bombs
• Potato Salad, Carnival
• Unfried Potato Wedges, Low-cal

BREAD

  

   Bakery

• French Sticks
• Good wholemeal bread

   Homemade Wheat-free Easy-Peasy Quickbreads (spelt flour)

• Cornbread with Chilli & Green Onions 
• Soda Bread, Light Wholemeal, No-sugar, Low-gluten,

DESERTS

• Platter of fresh fruit - Must
• Apple Pie, Low or No sugar
• Chocolate Mousse, Dairy& Egg Yolk Free, No- added sugar
• Nigella's Veggie Chocolate Cake  (Blogger: superb & easy!)
• Fat-Free Sponge Cake
• Gingerbread Cookies, no butter (Sophisticated; perfect adult fare on Hallowe'en) 
• Hot Pineapple Pudding
• Orange & Berry Plate
• Pear, Ginger & Blueberry Crumble
• Deconstructed Plum, Ginger & Orange Crumble (wonderful for guests with allergies or specific food preferences)
• Irish Coffee Cheesecake, skinnier (easy-peasy)
• Swedish Plum & Ginger Cake
• Skinny Chocolate Mousse 
• Cheese (opt) -- one large wedge of a good cheese is classy but most adore having an assortment 

(Questions & comments, pls email  b67goingon50@yahoo.co.uk 

and say if they can be included in the blog)

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This information has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

SEAFOOD CORN CHOWDER (OR CHOWDER FOUR WAYS) Healthy, Fish, Chicken, Vegetarian, Ill & Infirm

An American favourite, with a 67 twist... 

updated 2018

Chowder 4 Ways -- Party Piece to satisfy all comers
'Beautiful.  Perfectly spiced, lovely and light.' Taste

Perfect for a party, this is a knock-em-dead soup with multiple layers of flavour and texture.  It's substantial, warming on a chilly evening and, depending on what you add to the base, not too expensive. 

Chowders are a substantial American soup, studded with onions, potato, corn and seafood.  It's usually in a creamy or tomato base but, as with all classics, the variations are many.  

For 67, Corn Chowder heralds the start of 'true' autumn -- the riots of colour in the trees, fallen leaves whipped by chilling winds and dark early evenings.  

In these health conscious times, 67 designed the Chowder to do Quadruple Duty.  It works equally well as a vegetarian or vegan dish while the fish can be replaced with mini-meatballs of minced chicken.  

For the ill and infirm it makes - with a few changes - a celebratory easily digested meal.    

67's version is both tomato-ey and creamy (though it can be diary free).  Wine delicately sharpens the base, making it nicely stimulating and warming when the body is shivering after fireworks.  

The recipe makes enough for a crowd or, as a main course, for 6-8.   

Cost: £6.00 ish
Serves: a crowd in small bowls or 8-10 as a main

Ingred:

   olive oil for frying
   1 onion, finely diced or grated (with a box grater)
   2 sticks celery, cleaned, peeled and in small dice 
   300g/11oz potatoes, scrubbed, unpeeled but diced

   1 tbsp wholemeal flour
   150 ml white wine or grape juice

   1 400g tin chopped tomatoes, drained

   1 tsp dried thyme
   1/2 tsp tumeric
   1/2 tsp grated ginger
   1/8 tsp cayenne
   finely grated zest of a lime
   400 gms/14 oz fresh or drained corn* niblets, or a mix  
   1 mug fine green beans in 1 inch/2cm lengths (opt)
   1.2 litre/2 pints vegetable stock
   150 ml/1/4 pint milk, dairy or plant 
  
   400 gms/14 oz defrosted, rinsed white fish & mixed seafood (or shredded/minced chicken) OR cubed firm tofu 
  
Method:

1. If corn is on the cob, remove leaves and the silky covering; drop into  a large pan of boiling salted water; let the water return to the boil; turn off heat, cover and leave 3-5 mins.  Cool.  To remove niblets, see https://www.youtube.com/watch?v=YOJrREMXBYo 
2. Spray the bottom of a large, heavy pan with olive oil; over med-high heat, saute onion and celery for 5 mins or until onion is soft but not coloured
3. Reduce heat to low, add potatoes and a few tbsp water; sweat the veg (lid partially on) until potatoes are nearly cooked through (about 10-15 mins) Stir regularly to prevent sticking     
4. Add flour, stir well, cook for a min or so 
5. Add wine/grape juice
6. Add drained tomatoes, spices and zest; stir
7. Add stock; bring to the boil
8. Lower heat to med; add corn & green beans, if using; simmer 5 mins. 
9. Remove a quarter of the soup; blitz and return to the pot (for the ill & infirm, scroll down to Tips) 
10. Add milk.  This is your base; divide accordingly.  
11. Add seafood (or chicken, if using) to non-vegetarian portion.
12. OR added chosen vegetarian protein to the soup 
13. Reheat gently; taste & adjust seasoning; keep warm  
14. Garnish with chopped parsley.
15. Serve with finely chopped chillis or chilli flakes on the side

Tips:

• traditionally, chowder is served with salted cream crackers; the wheat-phobic can go for thin rice crackers
• vegetarians choosing not to add any protein at all to the base can maintain balanced amino acids by serving with Light Wholemeal Soda Bread and a pulse-based pate like hummus or mashed up white beans, with olive oil and finely chopped chilli
• for the ill and infirm, after adding stock, cook an extra 10 mins; before adding seafood or chicken, blitz 3/4 of the base to aid digestion
• the chowder makes a terrific meal served on rice

Comments

'Beautiful.  Perfectly spiced, lovely and light.  I've never had chowder before; it's very good.' Political Agent

 How To Cook with Ginger on NavBar ...

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

SPICY CHICKEN LIVERS WITH FIGS, Indian Style

If you like chicken livers, you'll love this.  If you've never tasted figs, this is the one to try...

Fig prices have come down, making them more accessible to the general public (an astonishing 57p for 4 small figs! 2015). The Blogger loves chicken livers if they are organic (Waitrose) or from a reputable butcher.  The combination of chicken livers, Indian spices and sweet, plump figs in a recipe from the UK's Anjum Anand whetted the appetite...and thoroughly satisfied it. It has been adapted to non-Indian kitchens. 

Anand recommends serving the livers on toast.  67 heaped them on raw spinach which wilted wonderfully under the hot juices.  Good bread was a perfect accompaniment.  67 has also served this with steamed brown rice.  

Cost: £3
Serves 3-4

Ingred:
   1 tbsp olive oil
   1 tbsp butter
   400g/14oz chicken livers, cleaned
   2 tsp garam masala
   1/2-1 tsp salt
   1/2 tsp cracked black pepper
   1 tsp grated ginger  
   2 tbsp balsamic vinegar
   2 figs, de-stemmed, halved; each half cut in 3 
   4 fresh dates, slivered (opt)

   Good sourdough or wholemeal bread (opt)
      
Method:

1. Mix livers with garam masala, salt and pepper, coating evenly
2. Heat olive oil with butter in a large frying pan till foaming; add livers
3. Saute 5-6 min over med-high heat, turning often (they tend to spit).  If you don't like the livers pink in the middle, cook them a bit longer.
4. Add ginger, figs, dates if using and balsamic vinegar.
5. Stir well; cook a further minute.
6. Arrange spinach on a plate; pour liver & juices over.
7. Serve with good sourdough bread   

Adapted from: Anjum Anand, Quick & Easy Indian (Quadrille, pub 2014) ISBN: 9781849493789

(Questions & comments, pls email  b67goingon50@yahoo.co.uk 

and say if they can be included in the blog)

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This recipe has been adapted by B M Lee/ Bright Sun Enterprises.