Taste 4 A Tenner on The KCLR Daily The KCLR Daily

It's Brian Redmond's turn to take the St Canice's Credit Union #taste4atenner challenge to feed a family of 4 for €10 or less.
Hear how he got on making Chicken Pizza and Pesto Pasta, a favourite meal in the Redmond house.
Brian Redmond's Chicken Pizza and Pesto Pasta 
Ingredients:
2 x chicken breasts 
1 x tomato 
1 x Scallion 
1 x pack of bacon bits 
Grated cheese. 
1 x Bag Fusili Pasta 
1 X Tub Pesto 
Method:
Butterfly the chicken breast to make 4 pieces. Top with the cheese some finely chopped tomatoes, scallions and Bacon bits. Place on a baking tray and cook at 180 degrees for 25 minutes. Boil the pasta and when cooked mix in the pesto (add some pine nuts if you like) Total cost 10 euro and 20cent 

Martin Quilty from the KCLR Newsroom takes on the #taste4atenner challenge with St. Canice's Credit Union. Adding a little zest this week with a Lemon Drizzle Cake that's sure to impress on any occasion and it comes in well below the €10 mark. 
Here’s what you’ll need, how to prepare the dish and at the end, have a listen to how Martin got on with Brian Redmond in studio. 
Martin Quilty’s Lemon Drizzle Cake
Ingredients Prices
Self-raising flour, €1.55Bottle of lemon (in the cupboard)Butter/Oil in the fridge or cupboardSix eggs, €1.49Packet of lemons, €1.99Bag of castor sugar, $1.65Royal icing €1.35Total €8.03 (All from Supervalu)
Ingredients16oz self-raising flour8oz Caster Sugar1/4 tsp baking powder3 medium eggsDrop lemon essence6oz melted butter2/3 Tsbs Water350g Instant Royal icingWaterJuice from 1 Lemon
Method
Put all the dry ingredients into a food mixerMelt your butter and allow it to cool.Add butter, water and 3 eggs to a mixing jug/bowl / add some lemon essence and add to dry ingredientsBeat for 4-5 mins until the paddle is coated and if you take it off you can make swirls in the batterGrease a foil baking dish with margarine, and add mixture to the dish -Put into a preheated oven at 170°, 340F, Gas mark 4 for 20-25 mins until golden brownCheck it’s cooked on the inside with a skewerAllow to cool for a couple of hours (preferably overnight)Put the icing into a mixing bowl, add a tiny amount of water and lemon juice from one lemon, add more water to get the consistency you want and add more lemon juice to determine the tartness you want.Grate some zest over the topServe on its own or with some lightly whipped cream

The KCLR Daily producer Ethna Quirke was on to a winner with her Mac & Cheese recipe in this week's Taste For A Tenner challenge with St. Canice’s Credit Union.
Ethna's Macaroni & Cheese
Recipe:
Macaroni, Cheese Sauce, Bacon bits, Grated cheese – mozzarella & cheddar mix, Breadcrumbs, Parsley to sprinkle
Cheese Sauce:
25g margarine, 25g flour, ¾ pint milk, 50 g grated cheese – add to mins before end cooking time
Method:
Preheat oven 180 degrees / Gas Mark 4.Cook macaroni in boiling salted water and drain.Make cheese sauce – melt margarine in a saucepan. Add the flour and cook over low heat for 1 minute, stirring all the time. Remove from heat and cool slightly.  Add milk, salt, and pepper beating all the time, return to heat and bring to a boil, keep stirring. Add cheese, reduce heat and cook slowly for 5 minutes.Fry – bacon bites, add parsleyAdd macaroni to large baking dish – sprinkle over bacon bits and parsley, and pour over the cheese sauce.Top with breadcrumbs and grated cheese.Cook for 20 mins.Serve with a salad or garlic breadCost:
Macaroni Pasta - €0.85Best Balance Bread - €1.09Whole Milk – 2 litres - €2.05Diced Bacon Bits (2 pack) - €2.29Grated Red Cheddar and Mozzarella - €3.49Total Cost €9.77All bought from LIDL
Store Items:
FlourDried ParsleySalt & Pepper 

Shannon Redmond, presenter of The Home Run and Saturday Night Party here on KCLR is the latest to the plate for our #taste4atenner challenge with St. Canice’s Credit Union.
Shannon Redmond's Cottage pie! (AKA: A hug in a bowl!) 
Ingredients: 
500g lean beef mince
800g potatoes 
2 Carrots 
1 onion 
1 pack shepherd's pie mix
1 pack of oxtail soup

Method: 
Peel all the potatoes and place them in water to boil. Cook the beef mince on high heat until browned and cooked through. Chop or dice the carrots and onion Add them to the meat and stir until they become soft. When vegetables are soft, add 400 ml of water to the shepherds pie mix and pour over mince. Add 400 ml of water to the oxtail soup mix and pour over the mince. Mix well and allow it to simmer.  If it is too watery or runny, add beef gravy to thicken it.Strain boiled potatoes and mash them using butter.  Serve and EnjoyCooking time: 30 minutes 

Aisling McDonald, producer of The Saturday Show here on KCLR is the latest to the plate for our #taste4atenner challenge with St. Canice's Credit Union.
With all of this week's shopping coming in at €9.79, Aisling's been rustling up a hearty spaghetti dish, packed with meatballs and vegetables, ideal for a filling family dinner. Take a listen back below to hear how she got on.
Ingredients
2 tins of chopped tomatoes Pack of meatballs or mince meat 6 carrots 4 celery sticks 8 mushrooms 2 onionsMethod
Boil your spaghetti Pop your meatballs in the oven at 180 degrees for 40 minutes After 20 minutes pour half a tin of chopped tomatoes on them and place back in to the oven Finely chop the vegetables Fry the carrots, celery sticks and onions in some oil Add the mushrooms when the above vegetables have browned a little, then add the other tin and half of chopped tomatoes in with the vegetables Add some salt, pepper, paprika, garlic granules (whatever spices you usually like to cook with)When your spaghetti and meatballs are cooked add them to your mix of vegetables and tomatoes. Let it simmer for 10 minutes.Serve with some grated cheese and garlic bread.

#taste4atenner returned from its Christmas break on Monday 8 January's edition of The KCLR Daily and the next up to the plate was KCLR's own Nathalie Lennon, presenter of The Saturday Buffet each Saturday morning from 7am.
Ad advocate for all things health and nutrition, Nathalie's bringing a winter-warming lentil stew to the table, ideal for batch cooking for one or feeding a family of four for dinner, and all for under €10.
Here's what you'll need, how to prepare the dish and at the end, have a listen to how Nathalie got on with Brian Redmond and explains why this is the dish for her.
Ingredients
1 large brown onion 2 medium carrots 2 celery stalks 1.5 Cups of Kale 4 Garlic cloves1.5 cups lentils (red or green)5-6 diced baby potatoes 1 tin chopped tomatoes (Kidney beans optional) 2.5 cups Vegetable stock Extra Virgin Olive Oil 1 tsp Cumin 1/2 tsp Chilli 1 tsp garam masala Salt and pepper as desired Method
Place the lentils in a bowl and cover with water. Soak for 10 minutes or so. Drain well.
In a large heavy pot over medium-high heat,  add 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add diced onions, garlic, carrot, celery, and potatoes. Cook over medium-high heat for 7-10 minutes, stirring regularly.
Add lentils & spices. Then add the tomatoes and Veg stock.
Bring everything to a boil for 5 minutes, then reduce heat to low. Cover and let simmer for 20 minutes or so until the vegetables are tender and the lentils are well cooked (stir occasionally and watch to add water or liquid, if needed.) If you use speckled lentils it may need 40 minutes, the longer the better for taste, just keep an eye on the dish and add water as needed.
Remove from heat and stir in some fresh parsley if desired! Serve on its own, or with your favourite crusty bread.Serves 4-5, adding meat is optional. This is a vegan-friendly, dairy and gluten-free dish.