4large chicken halves, OR 8 assorted large chicken pieces
1canbeer
1tablespoonDijon mustard
1/8teaspooncayenne pepper
1teaspoongarlic salt
2tablespoonsbrown sugar
2tablespoonsWorcherstershire sauce
lemon pepper, optional, add for a spicy twist
Instructions
Combine all the ingredients for the marinade and pour over the chicken, cover and allow to marinade in the fridge for at least an hour.
Lightly oil the grill and place the chicken, bone side down, and allow to cook for 20 minutes on each side until the juices run clear.
Notes
Chicken is very inexpensive, 7 quarters which would provide 14 large pieces is about 100-120 Baht. If 8 pieces are used, cost would be about 1.65 to $2 for the chicken, for 2 meals for 2 people, that is 50 cents per person not including a side dish. Very reasonable.Provided courtesy of good friend, Denise Georgiades.
South Africa.
Return the chicken to the mixture, then add chicken stock. Simmer for a further 8 – 10 minutes.
Make a smooth paste with the corn flour and cream, reduce the heat, and add corn flour paste to the chicken, stir through until sauce is smooth and has thickened. Add thyme, paprika, mustard powder, and lemon juice, and mix through. Season to taste with salt and pepper.
In a large bowl, mix together the pasta and chicken mixture, pour into a greased ovenproof dish.
Sprinkle with breadcrumbs mixed with paprika, and then top with shredded cheese. Bake for 20 minutes, or until cheese is golden in color.
Notes
500 grams (1 pound) of chicken breasts is minimum, other ingredients are either on hand or very low cost as well. Well under $1 per person.Shortcut:Breadcrumbs.Provided courtesy of good friend, Denise Georgiades.
South Africa.
Chop roughly - celery and spring onions (ca 1,5 cm), divide each tomato in 8 long pieces, cut Onion in half and then into rough long slices (0,5 cm), chop chill very fine.
This dish makes a nice lunch by itself, or with some steamed fish or fried chicken for diner.
Beat the eggs and mix with fish sauce and chicken stock powder. Heat about 2 cups of vegetable oil in a pan or wok, deep-fry the beaten egg on both sides and take out when golden-brown, you might want to deep-fry the egg in two or three goes, put on paper towel to drip of the oil. When cooled out a bit, cut the omelette in to small stripes (1 x 7,5 cm) and mix with the vegetables.
Press the limes and pour the juice over the eggs and vegetables, add one teaspoon of sugar and some more fish sauce and mix everything. Pull the leafs of the cilantro and put over the mixed salad.
Notes
Fresh vegetables on the local market at about 50-60 Baht (less than $2), 5 eggs at 25 Baht (less than $1). Easily under $1 per person.Recipe from Chef Waan Sirijit, provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
I looked at a bunch of recipes online and got a general list together of the ingredients, and made my own, sausage patties, not links. A good general recipe that is nice for spaghetti sauces, sausage burgers, or served with pasta or potato. These are not going to win a blue ribbon prize in the culinary world, but I think they taste good. All spices are dried. To make this Italian Sausage, add the fennel seeds. To make this just a pork sausage, omit the fennel seeds. To make a nice chicken sausage, omit the fennel seeds. READ THE STEPS, I added a step at the beginning if you are using meat you are going to grind.
1½-2kilosminced pork, or ground chicken, (3-4 lb)
2teaspoonsfennel seeds, heaping, OMIT for just pork or chicken sausage
2teaspoonsground black pepper, heaping
2teaspoonssalt
2teaspoonsground cumin, heaping
2teaspoonsoregano, heaping
2teaspoonsthyme, heaping
2teaspoonsrosemary, heaping
2teaspoonsparsley, heaping
Instructions
NOTE: If you will be grinding the meat yourself (recommended) then prepare the meat by cutting into chunks that will fit the hopper of your grinder, remove an silver tendon from pork, then mix the spices into this, then grind on the medium size die, after it is ground then grind again on the smaller die.
If using store bought ground pork, just add the spices.
And mix with your hands really well. Now you can stuff into casings or simply make patties.
Stuffed into casings.
With clean hands, mix all this together well, form into patties sized to your liking. I keep a few to the side for dinner the day I make this, then freeze the rest with foil between the layers.
A good friend, Dave Williams, posted a comment on this but used ground chicken and made patties, which is a great alternative! Here is his photo and his comment is below.
Notes
Less than $1 per serving.Used in Recipes Listed on this Site:
Very easy, fillings are up to you with what you have on hand! Can be refrigerated for up to a week and just microwaved to make a quick meal. I make this with homemade hash browns on the side. Links to the shortcuts are listed in the Recipe Notes section.
Italian sausage, cooked, crumbled, OR make from a shortcut
bacon, cooked, crumbled
button mushrooms, sliced, canned or fresh
Instructions
Prepare the fillings of your choice, the ingredients list is just a suggestion of fillings. Any meat items need to be cooked first.
If not using a non-stick muffin or mini meatloaf pan, lightly butter each cell, add 1 tablespoon or so of each of your fillings to each cell.
Pour beaten egg into each cell to fill about 1/2 inch from the top. Figure about 2 eggs per cell with a muffin pan and 3 eggs per cell with a mini-meatloaf pan.
Bake at 180 C (350 F) for 30-45 minutes, until the top is starting to brown. Serve with a side of homemade hash browns for a easy breakfast or dinner.
I use a 6 cell mini metloaf pan, you may need more eggs if using one of these.
Notes
10 eggs is about 55 Baht, fillings you may or may not have on hand, either way, this is certainly less than $1 per person, even with homemade hash browns. The more fillings you add, adds to the cost per serving.Shortcuts: Sausage, Breakfast Sausage, Hash Browns.Adapted from an internet recipe.
Prep the chicken for marinating, place chicken on a cutting board and stab numerous times with a fork, this will allow the marinade to soak in.
To marinate the chicken, pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more flavor the chicken will absorb). I do this overnight.
For a slow cooker, place the chicken in the slow cooker pot, pour the marinade over the top, cook on low for 6-7 hours, high for 3-4 hours. Serve over pasta with a salad or green vegetable.
Notes
6 boneless, skinless, chicken breasts last time we bought them, no more than 120 Baht. The bottle of Italian dressing, made in Thailand, 54 Baht.So total of 174 Baht for this meal, for 6 servings, this is about 86 cents per serving.Adapted from an internet recipe.
Easy to assemble dish that slow cooks while you do other things. Tender and juicy with a great tomato and mushroom sauce. Serve over pasta or rice. Link to the shortcut is listed in the Recipe Notes section.
1canspaghetti sauce, OR make from a shortcut on this site
1canbutton mushrooms, 425 grams, sliced, or use fresh
salt, to taste
ground black pepper, to taste
dried oregano
dried thyme
Instructions
Place chicken legs and thighs (8 pieces) in the slow cooker, try to get all the pieces to the same level, add the chopped onion on top of the chicken.
Add the tomato paste and just spread over the onions. Add the sliced mushrooms on top of this. Add the spaghetti sauce over the top of the mushrooms.
Now shake in the black pepper and salt to taste, sprinkle in a generous amount of oregano and thyme. Mix the spices into the sauce, but no need to mix the sauce into the chicken, the cooking will do this.
Set the slow cooker to low for 5 hours. At 5 hours, check the chicken, it should be fall off the bone tender and juicy. Increase time as needed. Spoon over pasta or rice.
Notes
4 chicken quarters cost 57 Baht. Easily less than a $1 per serving.Shortcut:Spaghetti Sauce.Adapted from an internet recipe.
