Roll Over Cookery

Patchwork_Quilt

Cook a double amount of bacon - I do mine in the oven - and snip up the second batch into the ingredients of a pot of home made baked beans

kazd

Roast Chicken dinner on a Sunday

Either a Chicken Curry or Risotto or chicken, egg and chips on Monday,

Cover carcass with Water and bring to the boil and then simmer for an hour or so with lid on. Strain bones and pick of any meat and throw back in pot. Add potatoes, carrots, onions, celery, salt and pepper, mixed herbs and a couple of chicken oxo cubes, simmer for a couple of hours, lid on. Make up dumpling mix and add to pot, bubble for 20 mins with lid on - Tuesday Night

The above makes a large pot so Wednesday can be leftover soup/Stew (thickens over night) this can be served over chips.

Bliss

rosieben

I've heard it called 'plan for leftovers' and mash is great for this, I nearly always cook extra potatoes and have mash or cheese/shep pie or something next day. Last week I made the bulk mince recipe that's on here somewhere, I did it in the SC and used 1/3 for cottage pie on the first day, 1/3 made into spag bol, and 1/3 made into chilli; its a really easy recipes and I froze the extra portions; I'll be making that again.

Primrose

There are some very resourceful people on here. Amazing the economies which can be achieved with a little forethought and planning.

tiddly_widdly

Sounds just like Economy Gastronomys 'tumbledown ' meals. Where you make a base which then does for 2 or 3 different meals. Its good idea though, cos Im sure we have far more suggestions than they do.

Make double pasta, make pasta bake with half and a portion of MagentaSues ratatuille with a cheese topping. Then serve the other half with Buxtonrabbits Bolognese.

This could be a great thread for saving even more money

helyg

I do this a lot. For example:

Roast chicken on Sunday: leftovers are made into a pasta bake, chicken and mushroom pie, stir fry etc the following day.

Minced Beef: I cook a basic minced beef with onions, then add other stuff to turn it into cottage pie, spaghetti bolognese, chilli con carne etc.

Basic Tomato Sauce: always cook a big batch then divide it up to make pasta sauce, pizza topping etc

Pizza bases: always make double or even quadruple quantities then freeze some part-baked for a quick meal another day.

Mashed potato: usually make too much, can use the leftovers for cottage or fish pie topping, or fishcakes.

When I make soups I always make loads extra and freeze it in portions.

Basically anything which is labour or fuel intensive I would rather do in one big batch (and psyche myself up for it with something good on the radio in the background!) than do it in dribs and drabs. It helps you make use of cheap ingredients too, for example at the moment things like tomatoes, courgettes and corn are abundent either in the garden or cheap in the shops, so you can make tons of soup/pasta sauces etc to freeze for another time when they are more expensive.

suzywoozy_3

Last week I cooked lumps of beef in red wine and onions in the slow cooker. I took half out when it was just cooked and left the rest in with the addition of some cooked carrots thickening etc. to make a stew. The rest I used the next day by adding some canned toms and curry paste and pepper to make a roganjosh. and we had some left overs which we used another day.

Fivenations

Yesterday's lunch was homemade chicken soup made from Sunday's carcass. Last night's Dinner was a roast bacon joint, half of which will go into today's black bean stew - and half of that will end up as a soup in for tomorrow's lunch. Tomorrow evening's meal will be a risotto with Sunday's leftover chicken.

Pink.

Cook a gammon joint in water with onion, carrots and any other leftover veg. Once cooked, smother with mustard and drizzle some honey on top and pop into a hot oven for about 15 minutes then serve with cheese sauce, veggies and new potatoes.

Next day slice the leftovers and use some chopped in omelettes served with salad and baked potatoes. Or in winter make a white sauce and add the ham and some veg to make a pie.

Next day use the stock from cooking the gammon to make lentil soup:

Ingredients:
Stock, leftover gammon, red lentils, potatoes, carrots, onion, garlic, pepper.

-Strain the stock
-Add all ingredients to the pan, except for the gammon. Simmer gently until all the veg are cooked and the lentils 'disolved'.
-Once cooked, skim off any excess fat. Season with pepper and finely chopped parsley. Add salt if required. It can be left chunky or use a stick blender to make a smooth soup if preferred. Chop in leftover gammon and add just before serving. Pics here

Pink

Butterfly_Brain

I have posted this before, but I think that this a more suitable thread.
More and more of us are finding things tight especially the way that food prices have risen in the past year (probably due to 3 fuel tax hikes in 9 months) We end up having to pay more because of transportation costs.
I got a bag of 6 Turkey Breasts for £1 - Great! So Today I am having a batch cook


So tonight we are having

• Turkey Stirfry with sweet chilli sauce (1 breast)
• Tomorrow (Weds) will be Turkey Crumble (2)-will make enough for 2 meals and freeze one
• Thurs Turkey casserole (2) - will make enough for 2 meals and freeze one
• Fri: I will mince a breast and add some mash, a beaten egg and some herbs and bake in the oven to serve with whatever veg or salad I have in the garden

And I will still have 1 breast of Turkey left which I will make into a pie to freeze