Bulking out Meals?

rachbc

I find gammon, pork and chicken most versatile in terms of using leftover. I often buy a big shoulder of pork cube some for casseroles, slice some very thinly for stir frys and roast a chunk if you slow roast it you can shred the meat into sauces etc for leftovers - lovely in mexican style things, with asian spicing etc.

Doing a stuffing with any joint (cooked seperately even if you can't actually stuff it) makes the roast dinner stretch a bit further and is yum in sarnies too.

seraphina

I bought a meat slicer primarily to do meat for sandwiches - you can get a huge amount extra out of a gammon joint! I'm sure it's paid for itself already. I also use it for cheese and bread.

SailorSam

And if you're doing casseroles or curries add lots of lentils.

tjp70

seraphina wrote: »

I bought a meat slicer primarily to do meat for sandwiches - you can get a huge amount extra out of a gammon joint! I'm sure it's paid for itself already. I also use it for cheese and bread.

Seraphina,

I was talking about buying a food slicer yesterday and buying joints of meat instead of buying sandwich meat, which seems to be increasingly more expensive. We also bake our own bread so a slicer would be useful for that too. Please can I ask you which slicer you bought as the ones I have looked at have varying reviews?

Many thanks.

SailorSam

tjp70 wrote: »

Seraphina,

I was talking about buying a food slicer yesterday and buying joints of meat instead of buying sandwich meat, which seems to be increasingly more expensive. We also bake our own bread so a slicer would be useful for that too. Please can I ask you which slicer you bought as the ones I have looked at have varying reviews?

Many thanks.

I got the Cookworks one when it was on offer at Argos, the white plastic one and paid about a tenner.
I've only used it for bread but think it's great.

Penelope_Penguin

pixie1 wrote: »

I know food here in Oz costs different amounts from the UK, but Im looking for ideas with regards to which joints of meat I can stretch the furthest?

I think chicken is the one to beat - you can make cheap and nutritious soup from the bones

Alternatively, you can add seasonal (so thrifty) vegetables and lentils/pulses to bulk out other meats

Thirdly - you can eat veggie a few times a week

as this has fallen from the front page of OS, I'll add it to the existing thread on bulking out to give you more ideas.

Kevie192

Hi all,

I've read on here about using lentils to bulk out a Bolognese but I have a couple of questions... What kind of lentils do I need to buy? And how much do I use? How much mince to 1 cup lentils, for example?

Thanks,

Kevin

zippychick

Hiya

There is a thread on bulking out meals. People generally use the orange lentils uncooked thrown in as they are. I would throw in a couple of handfuls and bring to the boil then simmer. If i want ot thicken/bulk it out more, a couple more handfuls, bring to the boil and simmer again leng enough for them to cook.

It's very much a matter of personal preference how much you add so I would recommend trial and error to see what your limits are. The more lentils you add the more liquid you will need and they do thicken a dish up. I add them as a matter of course to curries, lentils, spag bol etc = anything i can get away with. I do it more for health reasons than to stretch meat - and they add filling power. Taste your [STRIKE]foof [/STRIKE] food and you will soon know if they are not cooked as you will taste the crunch/bite.

Good luck - report back and we will merge this later

Oh- we also have a red lentils thread

Zip:)

Kevie192

Hi zip,

Thanks for the reply!

So you pop them in once the sauce/tomatoes is added then? By orange ones do you mean red lentils?

zippychick

Yep = and yep.:p:o