Cheap Chow: Chicken Drummies, Heirloom Tomato Salad & Fried ‘Tatoes
On Monday, I fed myself and three friends for a grand total of $10. Yeah, that’s right, $10. And we even had LEFTOVERS! (Ok, we almost had leftovers… then someone who actually wasn’t me for once went back for seconds!)
Look at those three plates full of food! And that isn’t even ALL the food!
Technically, it would’ve been closer to $15, except a few of our ingredients came courtesy of some freebies from one friend’s workplace, so we kinda cheated… but even $15 is a bargain when you feed three people on the floor of your friend’s brand new apartment because they don’t have chairs or a table yet.
So how’d we do it?
Well, on Saturday morning I hit up the farmers market and bought a bag of Royal Blue potatoes, a punnet of heirloom tomatoes for absolute pennies. On Monday after work, J went and bought eight chicken drumsticks for all of $5 and had scored one of these from work. (But they retail at around $2.50, so they’re hardly a bank breaker.)
Trust us, we were as skeptical as you are about cooking chicken drummies in a plastic bag. It all looked far too weird and dangerous, but it was actually amazing – we followed the instructions word for word and they came out perfectly! We are absolutely doing this again, and there are so many different flavours to try!
The recipe below looks like it has loads of components, but we put it together in no time at all – cooking the chicken and boiling the potatoes took the longest, but we did them concurrently and made the tomato salad while they did their thing, so it really didn’t take very long at all. Perfect Monday food!
Georgia & Jo & Ari’s Amazing Chicken Feast that you can make for $10-15 total as long as you already own oil and salt and vinegar
- 8 chicken drumsticks
- 1x packet of Continental cook in bag for chicken drumsticks (we used Smokey BBQ)
- Follow the instructions on the packet and you can’t go wrong!
- 1 small bag of Royal Blue potatoes (or other potatoes, suitable for frying)
- Fresh Parsley, chopped
- Place the potatoes, whole and in their skins, in a medium size pot and cover with cold water
- Put the pot on the stove and bring to a boil
- Boil until potatoes are cooked through
- Drain the potatoes in a colander. Put the pot back on the stove and steam off any remaining water. Then add oil and heat
- While the potatoes are still hot, carefully crush them using the heal of your hand (if they’re too hot, put a teatowel between your hand and the potatoes)
- Fry the potatoes in the oil until golden and crispy
- Toss in salt and parsley and serve immediately
Heirloom Tomato Salad
- 1x punnet of heirloom tomatoes (don’t buy them from the supermarket, they’re like $8 a punnet there!)
- Half a red onion, diced finely
- Olive oil
- White balsamic vinegar (or whatever you have lying round)
- Fresh parsley or basil, chopped
- Halve the heirloom tomatoes and place in a bowl and add the red onion, toss
- Slug on a generous amount of olive oil
- Sprinkle on the parsley and salt
- Add a dash of white balsamic vinegar and give it a final toss right before serving