Store cupboard challenge

TraceyB_2

Hi all,

Have been reading this thread all morning, been and noted down all that I have in the cupboard and freezer and can make meals out of quite a lot of it but need some help with:

Lasagne sheets
2 tins mackerel fillets - 1 in bbq sauce and the other in hot chilli sauce
tin toms
also have a jar of pasta sauce if need be and plenty of jars of herbs etc

I have never made a fish lasagne before but was thinking of trying to use the mackerel, mixing them with the toms and maybe the pasta sauce if it doesnt look right and then layering up like a lasagne? I'd have no white sauce (I could make it as I have the ingredients) but not sure if it would be ok without?

Also, the mackerel was bought by DH AGES ago and was meant to be a lunch filler - the chilli may be too hot for me - could I tone it down with mayo before I put it in the oven or will the mayo go 'funny'?

Am new to this so am a not confident with the 'chuck it all in' method just yet!

Thanks in advance

nopot2pin

TraceyB wrote: »

Hi all,

Have been reading this thread all morning, been and noted down all that I have in the cupboard and freezer and can make meals out of quite a lot of it but need some help with:

Lasagne sheets
2 tins mackerel fillets - 1 in bbq sauce and the other in hot chilli sauce
tin toms
also have a jar of pasta sauce if need be and plenty of jars of herbs etc

I have never made a fish lasagne before but was thinking of trying to use the mackerel, mixing them with the toms and maybe the pasta sauce if it doesnt look right and then layering up like a lasagne? I'd have no white sauce (I could make it as I have the ingredients) but not sure if it would be ok without?

Also, the mackerel was bought by DH AGES ago and was meant to be a lunch filler - the chilli may be too hot for me - could I tone it down with mayo before I put it in the oven or will the mayo go 'funny'?

Am new to this so am a not confident with the 'chuck it all in' method just yet!

Thanks in advance

I like mackeral... but I dont know if I would use up the tinned stuff in a lasagne. It might make it too fishy, if you know what I mean.
But it is all about personal taste. Let us know how you get on, if you do try it

CCP

TraceyB wrote: »

Hi all,

Have been reading this thread all morning, been and noted down all that I have in the cupboard and freezer and can make meals out of quite a lot of it but need some help with:

Lasagne sheets
2 tins mackerel fillets - 1 in bbq sauce and the other in hot chilli sauce
tin toms
also have a jar of pasta sauce if need be and plenty of jars of herbs etc

I have never made a fish lasagne before but was thinking of trying to use the mackerel, mixing them with the toms and maybe the pasta sauce if it doesnt look right and then layering up like a lasagne? I'd have no white sauce (I could make it as I have the ingredients) but not sure if it would be ok without?

Also, the mackerel was bought by DH AGES ago and was meant to be a lunch filler - the chilli may be too hot for me - could I tone it down with mayo before I put it in the oven or will the mayo go 'funny'?

Am new to this so am a not confident with the 'chuck it all in' method just yet!

Thanks in advance

I'm also not sure if mackerel would work on its own in a lasagne - it is a very fishy-tasting fish (that sounds a bit odd, but I hope you know what I mean! ). Diluting it down with the pasta sauce might be a good plan - it would make it both less fishy and less spicy. I'm not sure about using mayo in cooking, as it might well split. If you fancy a creamy lasagne then something like cream cheese might be better, if you've got any. You could use some for a quick topping, too, rather than white sauce, although I don't think either would be essential.

HTH!

CCP

I assume your ham hock includes the bone? If so, the bone will make a really nice stock once you've eaten the meat - you could then make soup, which would also be a good way of using up your dried up veg.

You could throw the spinach in with the spicy couscous as a side dish, maybe to go with the ham or the chicken.

I love kunekune's idea for prawn and sweetcorn chowder - if you fancy it, too, I've got a recipe at home for fish chowder that you could probably adapt. Let me know if you'd like me to look it up for you when I get home this evening. You could also use the prawns, peas and some rice in a sort of paella-type thing - no recipe for that, I'm afraid - it's one of my "use what I've got" meals.

The plums in the freezer would make a nice crumble; you could throw the mango in, too, to make it a bit different.

Does that help at all?

misscousinitt

We ended up with Spag Bol last night instead of Chilli. Two portions returned to the freezer (only one container though!) Got the beef out for the Red Cooked Beef for tonight, so noodles will be used up out of the cupboard and the remaining brandy I have.

Not sure whats on the menu for tomorrow as planning that huge chutney making session and need OH out of the way as quickly as possible. Omlettes maybe? will have to think about it...

charliee_3

thanks for the replies, yes my ham is on the bone, i boiled it this morning so i have some rather nice stock as well now.. do you think the bone would yield more stock once the meat is gone or have a already had all the goodness out of it?

i like the idea of the pancakes, i think i might do them tonight to use up the spinach and then have the chicken tomorrow as i only bought it yesterday.. have to go and buy some eggs though....

CCP

I think you should get a bit more stock from re-boiling the bone - I tried with the remains of a pre-cooked ham hock and got a couple of good portions from it. It probably won't have as much flavour as the stock from cooking the ham in the first place, but mine made a nice base for vegetable soup.

purpleivy

2 helpings of pasta bake out of the freezer but I did put a pecan pie in yesterday!

prettypaula

Nicki: something you could do with lasagne sheets

par boil in water then slice up like tortillas, sprinkle with spices (curry powder is good, so is garlic salt!) or sprinkle with parmesan and bake.

makes nice crisps!

ive just frozen 4 servings of mixed bean, chicken and veg soup i made.

Penelope_Penguin

DH and my week-off-for-decorating is halfway through :j The decorating is going really well, but it's left me little time to post We have been emptying the freezer though. Recent highlights include:

• HG apple braid for breakfasts
• banana carrot cake for tea
• cheesey pitta with HG cherry tomatoes for lunch
• Mexican beef for tonight's supper, with HG sweetcorn
• Gallete au chou for last night's supper

Penny. x