The Hungry Holidays

There are mixed feelings all round now the children have gone back to school. The parents that are struggling to let go of their first born now they are at big school- it gets easier trust me. Then there are the parents relieved, they no longer have to feed their children constantly throughout the day- since when did one school lunch need replacing with a second breakfast, brunch, lunch AND an afternoon snack? Seriously though, I do know many parents struggle during the holidays with the extra cost of feeding their children, but it really doesn't have to cost a fortune. I set this blog up for that very reason as I myself have been there. With a bag of porridge costing as little as 39p for 500g, there is no reason a child shouldn't have a nice filling breakfast. Also there are plenty of recipes on my blog that don't cost a lot to make. As much as I might not agree with the factory farming of chickens, I can't deny that it won't be a godsend to many families that you can pick a chicken up for under £3, giving you the means to make not just one, but quite a few meals for your family. I sincerely hope since starting this blog I have managed to help a few people.

I genuinely appreciate the positive feedback and comments, that I have helped you decide what's for tea, or learn how to cook some nice treats, but to help those that really are struggling to make their money go further is my main goal. This is why I am delighted that in the 10 months since the blog was just an idea of mine, I can proudly say it is taking off. My aim was to reach as many families as possible and with the help of various platforms, giving me the chance to spread the How to Be Hard up and Happy word that has become reality. I'm even more excited to announce a big talk with the Festival of Thrift organiser Stella Hall on Saturday 17th September 2016 in Redcar. I would love to meet as many of you as possible so I will also be available on the People's Encyclopedia to share my secrets. So come along and make the most of a free day out. I will be the one looking harassed, surrounded by children, some mine, some not, most probably bickering...It's what we do. Please come say hi we don't bite-except Chase- well I did name him after a cartoon dog....

Slow Cooked Ox-Tail Stew

I'm always on the look out for reduced or cheap items to make recipes for my blog. I have to say that, although these items were reduced, I certainly would not describe them as cheap. I have always wanted to use ox-tails to cook with, but having seen the price of them I've never bothered, I found some reduced in Sainsbury's and decided to give them a go. The finished dish was delicious served up with fresh green broccoli and new potatoes. The stew was everything I knew it would be, rich, thick and very tasty. All this aside would I buy it again? Probably not as the amount of cooking this cut needed meant not only was the meat expensive but the cooking of it was costly too. Having said that, if you fancy a treat and can afford it I would recommend giving it a whirl.

 Ox-tail 1kg

6 carrots chopped

3 red onions chopped

Small bottle red wine

Dried thyme tsp

Splash of Worcester sauce 

2 Heaped tbsp flour

Salt and Pepper

Small carton of passata

300ml beef stock

Tbsp oil

Add salt and pepper to the flour and coat the ox-tails in it.

In a very hot pan with some oil brown each side of the ox-tails.

After they are all browned place them in a large casserole dish and keep to one side.

 In the same frying pan on a medium heat with the fat from the ox-tails add the chopped carrots and onions and thyme and fry until soft, about 15-25 minutes.

Add the full bottle of red wine and a splash of Worcester sauce to the pan and stir.

Transfer to the casserole dish with the ox-tails add the beef stock passata and give it all another stir before putting into the oven at 180 for 2 and a half hours.

After 2 and a half hours give it all another stir turn the ox-tails over and return for a further 1-2 hours until the meat falls away from the bone.

It's quite normal to see an oily surface you can either skim it off now or leave it in the fridge over night to cool and scrape off the next day.

Shred the meat off the bones and make sure that all the bones are removed (No matter how much they have annoyed you this summer you really don't want to choke your family!)

When you have removed all the bones and added the shredded meat back to the dish, you can either keep it up to four days in the fridge until cooking again, or serve up with vegetables and potatoes immediately.