Roll Over Cookery

jo1972

Hardup_Hester wrote: »

I stretch most joints I buy, pork is used as roast, then curry then rissoles, leftover beef makes beef in red wine & then cottage pie, lamb gets made into shephards pie, lamb casserole etc.
Then there is

Elastic Mince

Brown the mince, I usually buy a 500gm pack, add onion chopped small, grated carrot, red lentils & small handful of porridge oats & tinned toms or puree. Cook in enough water, adding a couple of stock cubes if you want to.
Divide the mixture into 4.
Meal 1 Tex Mex chilli, add a tin of kidney beans & a tin of sweet corn & enough cooked rice for each person, serve with fajitas, mayo or yoghurt, shredded lettuce & grated cheese. Or roll up the fajitas with the mix inside, cover with cheese sauce & bake in the oven.
Meal 2 Cottage pie, add baked beans if liked & call it cowboy pie.
Meal 3 Spag bol or Lasagne, add extra tomato puree some oregano. Serve with garlic bread & salad.
Meal 4 Curry, add apple & curry paste & serve with rice, Nan bread & mango chutney.

Hugs Hester

I am definately going wrong somewhere :rotfl: if I were to make bolognaise, chilli, shepherds pie or lasagne, I would buy 500g of beef mince and 300-500g of pork mince (cos I like it ) and that would be one meal for all then enough for kids for next day :eek:

That's it, I need to read up on how to bulk out using oats and carrots and stuff :rotfl:

notjustlaura

boredjellybean wrote: »

Hi there

I love the rubber chicken idea & often stretch out for a few meals & stock etc but I am wondering what other meats you can use I think I've heard of people using a rib of beef or ham are there any others/recipes/ideas

many thanks

BJB

If you can get Economy Gastronomy from the library you'll get lots of ideas as that's basically what the book's about.

L

Petlamb

I now use about 200g mince for me and the OH for a meal, which is a big cut from his preferred 500g. He's going to have to learn we cant afford a kilo of cow every 2 meals!

valk_scot

Remember the recommended portion size for red meat is 4oz/100g per adult per meal. Which is what the supermarkets base their "Feeds 8-9 people" estimate on. Of course many folk, men especially, have got used to much bigger portions than this but really, not necessary. Fill up the plates with veg instead!

Stephen_Leak

I did this today and the bacon joint should last Mum and I for today and tomorrow, plus we also have 4 x 250ml bowls of soup in the freezer.

BOILED HAM plus PEA & HAM SOUP

If you are going to boil a ham joint, you can make some pea & ham soup at the same time.

For 4 servings of soup

INGREDIENTS

1 ham joint
250g of peas
500ml of water
Ground black pepper to taste

METHOD

Rinse the ham in cold water, then soak the ham in cold water for at least 6 hours, changing the water once or twice if it is very salty, or according to any cooking instructions. If you are using dried peas, soak them in water according to the instructions on the box.

Put the ham into a large saucepan and cover with fresh water. If you are using soaked dried peas, add them now. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on the saucepan and cook according to the cooking instructions on the ham. Remove any salty white scum, which will probably form on the surface of the water. Check the liquid level from time to time and top up if it starts to dry out.

Remove the ham. Adjust the amount of water, if necessary, to the required quantity of soup.

If you are using fresh, frozen or tinned peas, add them now. Continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

Season with the pepper.

ADDITIONS & ALTERNATIVES

You can use dried, fresh, frozen or tinned peas. However, dried peas have to be soaked in advance.

Shred some of the ham and add it to the soup before serving.

Omit the ham and make pea soup.

TIPS

Pea & ham soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand a spoon up in.

Paulie'sGirl

Hi,

I do the rubber beef and gammon thing.

We had beef and gammon over Xmas. Beef was Xmas dinner, then beef sandwiches, then another beef dinner, and finally a cottage pie.

The gammon was served first with bubble and squeak, then as sandwiches, then some in a soup, a salad, and finally some forzen for a quiche.

OH likes a large portion of meat, but I'm weaning him down slowly LOL. I'd rather have veg, yorkie and gravy LOL

I also add more than the usual quantity of kidney beans (double in fact) to chilli to make it go further. I also find wraps / tacos and salad rather than rice with the chilli means less sauce is used up.

PGxx

Pink.

Hi boredjellybean,

How far anything can be stretched will depend on the quanity you have bought, eg I would only buy enough stewing steak to last perhaps for two evenings and make a casserole on night one and perhaps a pie on the second night, although I do often buy more if I'm bulk cooking and then split the stewed steak up into family sized portions for the freezer.

Gamon - use the bone to make stock and into pea soup. Use the leftover meat to make a pie or with a white sauce as a filling for pancakes.

Pork - use leftovers in stir-fry, risotto, potato or pastry topped pie.

Lamb - use leftovers finely chopped for shepherds pie and use the bone to make stock.

Beef - use with leftover veg to make a pie, chop finely to make cottage pie, slice and stir-fry, cut into chunks and make chilli.

Duck - use any leftovers to make spring rolls or stir-fry.

The above is what I do but there are many more ideas on these threads:

Leftover Gammon

Leftover roast pork - suggestions please

What to do with leftover lamb?

leftover beef ???

What to do with leftover duck

Rubber Chicken

leftover turkey

More exciting mince recipes

Mince quantity question (stretching and portion sizes)?

There was a fairly recent thread on the same subject that may interest you too:

Roll Over Cookery

I'll add your thread to that one later to keep the suggestions together.

Pink

Amanda65

I aways 'rubber' a leg of lamb.

We have it roast on Sunday and then on Monday I put leftovers whole (leg with meat still attached) into my slow cooker with 2 tins chopped toms, 2 onions chopped, 2 chopped peppers, a tin of green lentil and a few spoonfuls of curry paste (usually Pataks Rogan Josh) and just leave it on low all day .

The meat falls away from the bone, which comes away clean ensuring you use it all. I serve it with basmati rice and homemade saag aloo -mmmmm :beer:.

Last week we had a (large) beef joint and I managed a roast for 5, a beef casserole on the Monday and am making beef in black bean sauce using the slices of leftovers in the freezer this week.

Today was a roast chicken and tomorrow it's sarnies for lunch and a chicken and mushroom pie for tea.

And to think I used to throw leftover meat away after forgetting I'd left it in the fridge for 4 days ....................... :rolleyes:.

Trow

Hi there

I have tried different ways of menu planning - bulk cooking and freezing etc, and what works best for me is to cook something that can do at least two nights, possibly in different forms.

The problem is I stick with the same things most of the time which are:

Lasagne (always double up on the lasagne as we all love it, and also make extra of the sauces to make into other things)
Tomato sauce - for pasta, chilli, morroccan style stews
Veggie mince - mince, bolognaise, chilli, maybe shepherds pie
and I also make a minstrone soup which gets turned into a pasta bake the following day.

I am veggie, but my children aren't (although they mostly eat veggie at home)

What I would like is inspiration for meals that can be cooked one day and preferably turned into something a little different the next.

zippychick

You need building blocks for the freezer

i'll merge this later
thanks
Zip