I've got loads of questions/queries/problems!

southernscouser

Has anyone got any tips for nice boiled potatoes? Mine always end up like mash and are a bit boring. :undecided

pink_princess

EssexHebridean wrote: »

Pink Princess, unless you have an extrordinarily large mouth you probably eat cereal with a DESSERT spoon. Those are usually 10ml.

:rotfl: Do you know my OH ,sounds like what he says.

liney

Boiled potatoes need watching after about 15 mins or depending on the size 'go to water' as my nan would say.

Peel, cut into even chunks and add to cold water with half a teaspoon of salt (probably a pinch if you are doing only enough spuds for one though)

Bring to the boil in a largish saucepan making sure the spuds aren't too crowded, and then simmer (turn down so you have a slight bubble) for about 15 mins, then keep and eye on them so they don't go too soft by giving them a regular prod with a sharp knife.

You can add butter and some chopped parsley when you drain them, or i sometimes add some mint to the pan as they are cooking depending on what they are going with. Boiled potatoes aren't the most interesting of foods though as a rule.

If you use new potatoes, or salad potatoes with their skins on it will solve your mushy problem instantly, though they are expensive this time of year.

southernscouser

Well my weekly shop came in at £44.78 but that included bog roll, kitchen roll, and washing tablets so food wise just over £30.

Stocked up on tinned tomatoes as they were half price.

Got a meal plan sorted for this week aswell and am gonna try and stick to it.

Has anyone got any ideas what I can do with leftover roast chicken? If ever I cook one on a Sunday I end up having a roast again on the Monday and then the rest gets chucked coz I don't know what to do with it! :undecided

newlywed

Chicken and leek pie - or chicken and leek cobbler? That's what I usually make.

Also risotto can be made with pre-cooked chicken.

Or fry up the cooked chicken in a wok with lots of veggies and some seasoning (or just soy sauce if you fancy it), then serve with rice or bung in a wrap.

You can also freeze some of the meat for later if you don't want to eat chicken 3 days in a row

southernscouser

newlywed wrote: »

Chicken and leek pie - or chicken and leek cobbler? That's what I usually make.

Also risotto can be made with pre-cooked chicken.

Or fry up the cooked chicken in a wok with lots of veggies and some seasoning (or just soy sauce if you fancy it), then serve with rice or bung in a wrap.

You can also freeze some of the meat for later if you don't want to eat chicken 3 days in a row

What's a cobbler? :undecided

I like chicken and asparagus pie! But I've normally frozen the chicken when I've bought it! :think:

Can you re-cook cooked chicken as in say, griddling it?

newlywed

Cobbler is a bit like a savoury scone/dumpling like topping (generally less fattening than the puff pastry pie I used to make )

You can reheat/recook chicken - but if it's not in a sauce/gravy then it can be a bit dry, so it's best in another "dish" that has sauce/gravy or whatever.

I usually do a roast chicken dinner. Pick the leftover meat off (hide from hubby). Either freeze it for another day and then defrost to use. Then make chicken and leek pie/risotto etc to eat that day.

Just as it has been roasted, then cooked again - be wary of re-heating it another time

The thing to remember is that where a recipe says fry chicken for so many minutes till browned - yours is already browned so just heat for a few minutes then continue with the recipe

newlywed

Here's a thread on chicken leek pie made with cooked leftover chicken

http://forums.moneysavingexpert.com/showthread.html?t=1398073

I use a similar recipe to thriftlady but use all stock instead of any milk.

TheBees

I make a chicken pie with leftover roast chicken. To make the contents of the pie moist I use a tin of campbells (now batchelors I think) condensed chicken soup. Put a pastry lid on top and bake until golden. You could also add some cooked leftover veg too to make it go a bit further.

snoozer

SS

You can re-freeze any meat once you've cooked it so you can freeze roast chicken. I freeze spag bol made with mince that has been frozen raw. Just make sure you thoroughly defrost and reheat it.

If you want chicken and asparagus pie just follow the directiond for chicken and leekbut use asparagus instead of leek. You can buy ready made pastry rather than making your own.