Roll Over Cookery

Fire_Fox

You can do the Rubber Chicken thing with two turkey drumsticks - first meal a roast or slow cooked meaty stew, then pie/ stir fry/ turkey lasagne/ curry with the leftovers, then break the bones and make stock for a hearty soup. I got over 600g of meat off two drumsticks plus a richer stock than from a chicken and the turkey was reduced to clear to start with! :money:

honeyhoozle82

Great thread. It's so nice reading everyone's ideas. Especially good being reminded about mashed potato: I love bubble & squeak with a good egg and a rasher of bacon...winter hurry up and get here!

We've cut our grocery spending to £20-30/wk for 3 meals a day for 2 of us by rolling over. Here's the parts of our meal plan for this week that roll-over:

Saturday supper: roast chicken w/ veg and potatoes --> produces stock and chicken bits --> Monday supper: chicken and pea risotto (make 4 portions, eat 2), Tuesday lunch: leftover risotto (2 portions) --> Tuesday supper: autumn minestrone soup (Waitrose recipe) with remaining stock. (In the past if I've made a chunky stew like this and got bored of it, I'll drain off the liquid and make the veg and meat into a shortcrust pie. Tastes great and produces a '4th rollover' from one roast, even if hubbie raises an eyebrow.)

Wednesday supper: majorcan vegetable bake (Waitrose recipe) w/ homemade bread (makes 4 portions, eat 2) --> Thursday supper: leftover bake as vegetable sauce on pasta.

Friday we'll have a frittata and just add in any leftover vegetables or meat remaining in the fridge.

buxtonrabbitgreen

I just had a thought. when I have leftover mash I make potato cakes. The kids think they are scones, and have them for tea.

Butterfly_Brain

I make fish cakes with my left over mash or add some grated cheese and a little mustard and serve with a soft fried egg

helyg

L.L wrote: »

How do your leftovers survive though? I'd have to hide mine! My OH will pick at anything left until its all gone

I can be very scary. If OH or the kids eat leftovers meant for another meal there will be no dinner tomorrow. They don't want to test whether it's an empty threat...

ChocClare

When we stayed with DH's cousins in India, Tehnaz (cousin) said that, as almost every meal started with fried onions, garlic and (sometimes) carrots, she used to get Mary (the maid) to cook up bucketloads of just that at a time. They'd then freeze it in meal-sized batches and it saved an awful lot of faffing about when they were in a hurry.

Back in good old blighty, I always batch cook because I'm too lazy to do anything else. Boil loads of potatoes and save some for tomorrow's Spanish omelette. Use 2 onions and 1kg of mince and end up with ingredients for cottage pie, stuffed pancakes and lasagne as well as tonight's bolognese - the old ones are the best!

Also, rollover oven use is good for the soul, I find. If your chicken takes an hour and a half to cook, then you can use the spare shelves to make flapjacks or biscuits or even jacket potatoes for another day - or tomorrow's dinner, if it's something that's better served the day after it's cooked (most casseroles develop their flavour better if eaten the second day and they can stay in the [turned off] oven after you've taken the roast out). And, while you're cooking the roast, if you eat stuffing, it's "cheaper" in a bigger box - so make up double the amount of stuffing balls, cook half and freeze the rest for next week.

Leftover chicken: strip the meat off, bung the bones in the slow cooker; fry off one onion and a grated carrot; chuck another chopped onion and carrot in the slow cooker with the bones; add a few herbs to both; chuck your chicken in the frying pan, give a zhuzh round; pour boiling water from kettle on stuff in slow cooker and shut lid and turn on and forget all about it till tomorrow.

Meanwhile, back in your frying pan, sprinkle flour on your chicken and stir in; now add stock or milk or both to make a sauce; stir in some cheese and cooked pasta, grate cheese on top and put in oven/under grill for a nice chicken pasta bake; leave the slow cooker on till the morning, and you'll have chicken stock ready for tomorrow's dinner as well, with hardly more effort than you'd have taken to put those bones in the bin while you were cooking tonight's dinner.

Butterfly_Brain

I don't know what's come over me after yesterday's mammoth batch cook I am really in the mood (Winter must be coming).
Today as we speak I have made a humungous pot of stew and that will freeze into 4 meals.
This Arvo I am going to make a Treacle Tart , Blackberry and Apple Pie and a Bakewell tart.
My plan for tomorrow is Meals from Mince
At this rate I will be able to have a month off cooking from scratch.

:rotfl: :rotfl::rotfl:

Trinny

Hello All

I know there are threads on Rubber Chicken and Rubber Mince.

But what else can be streetched and what are your tips?

I discovered streetchy stewing steak this week

Sunday - half packet padded with veges - steak casserole
Monday - other half used as braised filling for pie - with mushrooms and onion
Tues - rest of casserole on jacket spuds
Wed - rest of pie filling with mashed potato - shepherds pie with peas
Thur - rest of mash potato with leek - leek and potato soup.

What else can we streetch

Ideas, recipes and suggestions please

Trin

kunekune

How much meat did you start with, and how many did you manage to feed. In competitive stretching, the devil's in the detail, LOL.

Having said that, I stretched 1 kg of oxtail to two full meals, which were fab. I have 400g of stewing steak coming tomorrow. I plan to use 200g to make a steak pudding, and the rest I'll casserole with lots of veg. The 400g will easily do 3 meals for 3 meat eaters.

lil_me

I frequently buy a carrier of stewing steak, I really should see how much is in it, I know what I use rather than how much it weighs if that makes sense. This is what I do as we get bored of it in gravy so I split it.

Beef curry (for about 6 people) - bulked out with veg and lentils served with rice or chips, naan bread if I can be bothered
Moroccan beef (for about 6 people) - usually made with lamb but lamb is more seasonal/expensive so we tried it with beef last year, yumm!! Adding dried apricots, sultanas, thinly sliced peppers, carrots etc then served with cous cous
Beef hotpot (for about 8 people)- plenty of veg in this one, cooking in a large dish on one side cobblers and the other dumplings sometimes cooked with beer if there is some can serve with veg, mash or just when there is some hot pot with a roll

When serving with rice or cous cous it's much easier to bulk out and serve less meat as you can add to that too, roasted veg or something yummy

http://www.cookitsimply.com/category-0020-0p57.html plenty more stewed steak recipes