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Sainsbury's Journal Feb 2014

The BIG Journal feature Going back to basics We find out what our colleagues thought as they visited the Edinburgh Cookery School for a food sampling session with a twist... After piles of presents and mountains of mince pies, we know that many of you will be looking to save some money after Christmas. That’s where our basics range can really help by offering great value and making it easier for our colleagues and customers to Live Well For Less. But just because it’s great value, it doesn’t mean we forget our values – or compromise on quality. We’re proud that our basics products are top quality and responsibly sourced, such as our barn eggs from non-caged hens and our line-caught tuna. To prove the point, we took six colleagues from Sainsbury’s Bank in Edinburgh and added one kitchen at the Edinburgh Cookery School, our chef Sue and two simple recipes. Then we threw in some great ingredients from our basics range to show just how tasty our products can be. We prepared the group a delicious duo of dishes – smoked salmon fishcakes and a creamy chicken, ham and pea risotto. As the colleagues tucked in, Sue revealed the secret – the cost of both dishes added up to just over £1.50 per person. “It was a definite eye-opener,” said colleague Cameron Hobbs. “It just shows how easy it can be to create really great meals for a great price, when you combine the right flavours in the right way.” Step by step: how we made the meals 06 Journal “It just shows how basics products can create really great meals” * Prices correct at time of going to press. Final meal total based on the amount of each ingredient actually used. Smoked salmon fishcakes Mix basics Scottish smoked salmon trimmings (£1.49) with crushed basics potatoes (£1.19 per kg) and stir in some breadcrumbs made from basics medium-slice white bread (50p). Add one basics barn egg and the yolk from another (93p for 6), along with salt, pepper and parsley, before moulding the mix into fishcakes and leaving in the fridge for an hour to set. Brown the fishcakes in a frying pan and cook them in the oven for 10 minutes. Chicken, ham and pea risotto In a saucepan, melt 25g butter and fry basics chicken fillets (£3.50) for eight minutes, until fully cooked. Set the chicken aside and brown an onion in the pan, before adding basics Long Grain white rice (40p per kg). Dissolve a stock cube in 1.3 litres of boiling water and gradually pour it in. Cook slowly for 15 minutes until the liquid is nearly absorbed. Next, add the chicken, basics British cooked ham (70p), broccoli, basics British garden peas (£1.45), and basics soft cheese (73p) and cook for five more minutes. Finish with basics grated cheddar cheese (£1.50) and black pepper. Take it online For more recipe inspiration visit the meal planning section on our Live Well for Less website


Sainsbury's Journal Feb 2014
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