Oily Rag: Hearty slow cooker meals are easy on the pocket

Slow cookers not only make delicious food, but they're great for using up leftovers, too.

The winter chill has set in so oily rag households have the wood-burning stoves stoked up and the slow cookers brewing warm meals.

An oily rag family up north said although the power was out for three days during a recent storm, they cooked delicious low-cost meals on their wood-burning fire using a cast iron casserole dish. Slow cooking is not only a lifesaver in times of emergency, it's also a great way of making tasty winter meals using the cheapest cuts of meat.

Carol from Tauranga writes: "Always look at the price per kilo when buying meat -- not the total price on the pack. Take into account whether it has the bone in or out. You get a good deal when the price per kilo is under$10."

As a general guide, the cheapest (to highest) cuts of meat are as follows: sausages, mince, gravy beef, blade steak, corned silverside, rolled roast, rump steak, barbecue steak, wiener schnitzel, sirloin, scotch fillet, and fillet steak.

We think you can't go past chicken for excellent value. At about $5 a kilo for frozen chicken pieces, it's about half the cost of mince, which is generally the cheapest red meat.

Here are some low-cost slow-cooking recipes from readers.

M.M. has this fantastic recipe her mum used to make. "It's cheap, quick and delicious and is now a family favourite in my home. This recipe also freezes really well, so you can make it in advance or freeze the leftovers.

Ingredients:

Chicken legs and/or thighs

Large tin of tomato soup

Large carrot, sliced

10 mushrooms, chopped in chunks

Large brown onion, thinly sliced

1 tbsp dried mixed herbs

Place the ingredients in a casserole dish, mix, and then place the lid on the dish. Cook in a moderate oven for about 45 minutes to an hour. I usually stir it after 30 minutes to mix it all through. Serve with rice and beans or peas.

"Mum used to coat the chicken pieces in flour and brown them before placing in the casserole dish. However, as a busy mum myself, I skip this step and it turns out just fine. It is such a hearty meal, you will all love it!"

And here is a versatile minced meat casserole that can make use of almost anything left over in the fridge. "Put any of the following ingredients, in layers, in an ovenproof dish, pie dish or casserole. Minced meat (beef, lamb, hogget, pork, chicken, rabbit or possum) plus a mixture of any of these: sliced onions, chopped bacon or ham pieces, grated carrot or pumpkin, drained tinned tomatoes, finely sliced raw potatoes, frozen peas, beans or corn, odd bits of shredded cabbage or cauliflower (not broccoli as it goes a funny colour).

"You may like to try sprinkling sunflower or pumpkin seeds between the layers. A pinch of sage over pork, a sprinkle of rosemary over hogget or a smear of prepared mustard or horseradish sauce over beef is very tasty. Pour over the casserole a mixture of 2 cups of warm water, leftover gravy or tomato juice, with salt and pepper to taste, about a tablespoon of either tomato, Worcestershire, plum or black bean sauce and the same amount of vinegar. Bake gently in a covered dish at 160C for 90 minutes. Delicious with crusty bread and a green salad."

If you have a favourite recipe or oily rag tip that works well for your family, send it to us at www.oilyrag.co.nz, or by writing to Living off the Smell of an Oily Rag, PO Box 984, Whangarei, and we will relay it to the readers of this column.