Feed Your Family for Under £10 this Winter
Halloween, Fireworks and Christmas – the winter season is very much upon us and it’s time to start thinking about some winter warming recipes for the family to enjoy. Salads and sarnies are out. Think soups, hearty pies and stews, all of which can be kind to the purse strings. We have hand-picked a selection of quick and easy dishes that can be recreated for £10 or less for a family of four to enjoy.
Firecracker Wild Alaska Salmon
Celebrate fireworks night with this cracking wild Alaska salmon dish. Big enough to feed a family of four and with just the right amount of spice, the firecracker salmon is the ideal dinner to get those taste buds tingling and put smiles on everyone’s faces this November.
2 tbsp toasted sesame oil
2 tbsp light soy sauce
2 tbsp sweet chill sauce
1 green and 1 red chilli, deseeded and thinly sliced
2 tbsp freshly grated root ginger
Finely grated zest and juice of 1 lime
2 yellow or red peppers, deseeded and sliced
1 red onion, thinly sliced
1 tbsp vegetable oil
4 bunches cherry tomatoes on-the-vine
Freshly ground black pepper
Chopped fresh chives or flat leaf parsley and lime wedges, to garnish
Based on wild Alaska pink frozen salmon fillets from the supermarket Iceland and all other ingredients sourced from Sainsbury’s
- Put the salmon fillets into a shallow non-metallic dish. Mix together the sesame oil, soy sauce, sweet chilli sauce, chillies, ginger, lime zest and lime juice. Pour over the salmon, then cover and leave to marinate for at least 20 minutes.
- Preheat the grill. Put the peppers and onion onto a large baking tray, sprinkle with a little vegetable oil and grill for 3-4 minutes. Turn the vegetables and arrange the salmon fillets on top. Drizzle the marinade over the fish and vegetables.
- Grill for 5-6 minutes, add the tomato bunches and grill for 2-3 minutes more. Sprinkle with black pepper and serve, scattered with chopped fresh chives or flat leaf parsley, with lime wedges on the side.
Wild Alaska Salmon Homity Pie
There’s no question that pies are perfect for winter. Switching it up from traditional meat pies, wild Alaska salmon is considered to be a lighter alternative, boasting low levels of saturated fat and high levels of omega 3 fatty acids. All the while, providing comfort and warmth as the nights draw cold.
450g small potatoes
1 x 375g pack of freshly rolled shortcrust pastry
1 onion, chopped
1 garlic clove, crush
75g mature cheddar cheese
Salt & freshly ground black pepper
Prices based on all items sourced from Tesco
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Drain the salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks. Cover and set aside.
- Cook the potatoes in lightly salted simmering water until tender, about 20 minutes. Drain and cool for a few minutes.
- Meanwhile, unroll the pastry sheet and use it to line four individual flan tins or baking dishes, measuring about 12 cm (5 inches) in diameter.
- Melt the butter in a frying pan and sauté the onion and garlic for 4-5 minutes, until softened. Remove from the heat and cool for a few minutes.
- Cut the potatoes into chunks and share them between the lined flan tins with the onion, garlic and salmon chunks. Season with a little salt and pepper, then sprinkle the grated cheese on top. Bake for 15-20 minutes, or until the cheese is melted and golden. Serve hot or cold, with vegetables or salad.
Wild Alaska Pollock Curry
What raises the heat inside, whilst its cold out? A curry. Fans of cod and haddock will find that wild Alaska pollock is a delicious alternative. Wild Alaska pollock is a fantastic source of omega-3 fatty acids, high in protein and low in carbohydrates and fat. Alaska pollock can also be cooked within minutes from frozen.
3 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp cumin seeds
1 tsp ground coriander
1 tbsp Korma or mild curry powder
1 courgette, sliced
1 carrot, chopped into chunks
1 aubergine, chopped into chunks
1 red pepper, deseeded and chopped into chunks
2 x 400g cans chopped tomatoes
450ml (¾ pt) vegetable or chicken stock
1 x 400g can chickpeas, drained
50g (2oz) red lentils
2 tbsp coriander, chopped
Salt and freshly ground black pepper
Naan bread or rice, to serve
Based on all ingredients sourced from Morrisons
- Pat the wild Alaska pollock fillets dry with kitchen paper and then cut them into large chunks
- Heat the olive oil in a large saucepan. Gently fry the onion and garlic for 2 or 3 minutes, until softened. Stir in the cumin seeds, ground coriander and curry powder and stir for a few seconds
- Add the courgette, carrot, aubergine, pepper and canned tomatoes. Pour in the stock and add the chickpeas and lentils. Bring to the boil, then reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender and the lentils are soft
- Add the wild Alaska pollock chunks to the saucepan, stirring them in gently. Simmer the curry for a further 5 minutes to cook the fish. Stir in the fresh coriander and season, adding salt and pepper, to taste
- Ladle into warm bowls and serve with hot naan bread or rice
Sustainable? Check. Quality? Check Tasty? Check.
Alaska seafood ticks all the boxes – so why not try one of these delicious recipes and feed the family for under £10 this winter.