Quick Questions on ANYTHING part 2. Please read first post for links to other threads

pmlindyloo

Hi

Sorry if this sounds stupid!

All my family are coming to lunch next Sunday and I would like to make a fish pie as part of a buffet style meal (smoked fish, onions, boiled eggs, creme freche and mash) and don't want to do it on the actual morning (it will stress me out if anything goes wrong!)

Now for the daft question. Can I cook it the previous day and leave in the fridge and then reheat? Could I cook it a few days before and freeze it? If so how long for reheating?

Thanks for your help and time.

Sublime_2

pmlindyloo wrote: »

Hi

Sorry if this sounds stupid!

All my family are coming to lunch next Sunday and I would like to make a fish pie as part of a buffet style meal (smoked fish, onions, boiled eggs, creme freche and mash) and don't want to do it on the actual morning (it will stress me out if anything goes wrong!)

Now for the daft question. Can I cook it the previous day and leave in the fridge and then reheat? Could I cook it a few days before and freeze it? If so how long for reheating?

Thanks for your help and time.

I love fish pie, but it can be a bit fiddly. We always reheat whats leftover from the previous day in the microwave.

I have heard that you can refrigerate it to be used the next day (once cooled down, before the baking in the oven stage). I just haven't done it myself yet.

Skint_Catt

I have a pork tenderloin we've stuffed with stuffing - it's 0.5kg - how long does it need in the oven please and at what temp?

Thanks!

zippychick

Hi SKint Catt, I found this

Roast Pork

1. Preheat oven to 220°C (Gas Mark 7).
2. Roast for 30 minutes at 220°C (Gas Mark 7).
3. Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for 50 minutes per Kg (23 minutes per pound)
4. Remove the joint from the oven and check that juices run clear.
5. Rest for 20-30 minutes before carving.

Or I found this from Tandraig

My family love my roast pork.....my way of cooking it is:

weigh the joint then allow 30 mins per pound plus 30 over (guide only)
then i dry the joint and rescore the crackling with a stanley knife (dont tell OH - but i clean it well before and after!) so that the strips are about half inch apart.
i rub the crackling with oil - sunflower usually. then sprinkle with sea or rock salt - but table salt will do.
place in a roasting tin then put into a hot oven - gas 8 for about half an hour.
turn gas down to about 5 or 6 (depends on your oven - if you know it to be a little hot then use gas 5.
cook for the remaining time then check to see if its cooked and the crackling crisp. if crackling not crisp enough then turn oven back up to highest setting for another twenty mins. if pork not cooked through but crackling crisp then just keep at gas 5 or 6 for another ten to twenty mins.
I dont ever put foil around it hun but i did once have a huge piece of pork for xmas and the crackling was starting to go too brown while the meat was nowhere near cooked. so i just took the crackling off and returned joint to a hotter oven until it was cooked.
the juices make lovely gravy !
leftover pork is lovely in a curry or i sometimes cheat and chunk it up and put it in a casserole dish with one of those jar sauces for about three quarters of hour.
or its nice cold with chutney in sarnies or with salad or chips.

just read your last post - I dont baste with the juices over the crackling just the meat part. but its your joint!!!! sounds like a lovely dinner hun! hope you enjoyed it.

Regards the fish pie, why not prepare it in advance, and then actually cook it the day your parents come? You could keep it in the fridge overnight.

Nomoneymummy_2

OH picked up a Gammon Joint for todays roast, normally I'd boil up the coke way then roast off for last hour to get cracling etc but any tips on a good full savory gammon??
He's fully off sweet tasting things at the sec and normally I'd baste with honey at the end??

Help please xx

zippychick

Hi NMM! I have never cooked one myself (seems too much for one person) but it's on my to do list

I looked up a few threads

Exciting things with gammon

Gammon in the SC

Leftover gammon

Large piece of gammon in SC

hope that helps xx

Nomoneymummy_2

zippychick wrote: »

Hi NMM! I have never cooked one myself (seems too much for one person) but it's on my to do list

I looked up a few threads

Exciting things with gammon

Gammon in the SC

Leftover gammon

Large piece of gammon in SC

hope that helps xx

Thanks Zippy! ( I still need to learn to search properlly)

It is quite big but will do the 4 of us, dinner tomorrow and OH and DD1's butties till Weds, so well worth the £8 spent on it!:D

ETA Great leftover Gammon recipe! http://allrecipes.co.uk/recipe/8648/creamy-gammon-pasta.aspx

zippychick

Oh looks yummy!

I just didn't really eat much gamon as a kid so i've taken that habit iykwim? Must try new different things! You have inspired me.

Have to go to Mr T today so will see what there is!

Oh, and once you have the hang of searching, you will never look back. So easy. I can search in seconds now.

I searched but couldn't find anything

donquine

Have discovered one of OH's old jackets has some mould on it. (We have major condensation problems in our flat.) Can I clean it (how?) or should I throw it out for health reasons?

bay-tree-cottage

Hi, Could anybody let me know how to check if eggs are fresh. Thanks