Menu Planning Tips (merged)

likabu_2

Ta for that, the wraps idea sounds yum!!

As for pie, bit too much for me to attempt at the moment, just going to concentrate on not poisoning my family!!

elona

How about a large Yorkshire pudding each filled with pieces of beef in gravy with any veg that you have.

If you are not confident making yorkies from scratch then buy from shop ready frozen :):)

fazer6

Cook more yorkies and roast pots than you need and freeze some. I have a big freezer bag filled with some mini toad in the holes and roast pots. Yorkies are really easy - 2oz plain flour, 1/4 pint milk, pinch salt, one egg.

Leftover veg could go into a soup together with anything you have leftover at the end of the week, things like risotto, omlettes, pasta bake, special fried rice and pizza are perfect for using up leftovers.

I do a roast each week too and the leftover meat is used in sarnies for the week, or in curry (my superb curry recipie is in the march grocery challenge thread).

likabu_2

Can do soup!!! To be honest I have just been to Kwiksave to get flour for yorkshire puddings, thanks for the amounts needed to make them, that would have been my next question.

Dp will be having beef butties tomorrow for work!! He is going to think christmas has come early due to the fact that he will have something to take to work with him!!

One more question - the beef was fresh, I've cooked it but if I had a big chunk left that I haven't done anything with can I just bung it in the freezer as it is? (I mean in a freezer bag?)

Tia

Lisa

fazer6

I love yorkshires and have them with every roast dinner (I think I usually have stuffing too so that I can use it in the sarnies too) so I know the recipie off by heart now. Bung the oiled tray in the grill when you put the beef in so that the oil can heat up with the heat from the oven. They take about 20 mins but if you put them in 15 mins before you 'plan' to eat then once you've messed about getting out the veg and meat, and carving then the yorkies are perfect and not either overdone or cold. Double up the amount and you have pancakes afterwards.

The rule is that meat can be refrozen as long as it's changed state. So frozen raw meat is defrosted, cooked and cooled, it can then be re-frozen once more and then that's it. If you cut it up before you freeze it then you can add a little bit at a time to things without having to defrost the whole lot and use it all up. I bet that if you slice it and freeze between greaseproof paper to separate it you could take out a couple of days worth at a time and use it in sarnies.

r.mac_2

likabu

elsewhere in this forum someone had the same problem. They overcame left overs by placing slices of the raost into a tuperware container and covering them with gravy. This freezes well and can be re-heated in teh oven or in the microwave. ALl you have to do then is cook some veg and rice/pasta/potatoes to go with it.

You could go for the sandwiches idea - either for work lunches, or a bigger version for dinner. Or what about using the roast meat as the basis of a salad. COme to think of it - if it is beef or chicken could you turn it into a stirfry?

leftover roast chicken works well as a pasta bake - check the recipes at the top of the forum.

hope this helps - let us know what you end up making
r.mac x

likabu_2

Right, like I said its roast beef tonight and I am going to attempt the yorkshire puds! I know they are probably the simplest thing to make but this is all new territory!

Tomorrow we are going to have spicy beef wraps (tinned toms, chilli powder, onions and peppers) with a jacket potato.

If everything goes to plan, then with the beef juices, will make gravy and freeze the last pieces of beef with this. Hadn't thought of doing that and it will save time when it comes to reheating it.

Thanks for all your help, you really are stars!!

Lisa

Curry_Queen

likabu wrote:

Right, like I said its roast beef tonight and I am going to attempt the yorkshire puds! I know they are probably the simplest thing to make but this is all new territory!

Lisa

Just remember to get the fat in your tin (or bun tray if doing individual ones) very hot first and pour the batter in quickly so it sizzles. You can even place the tin on the hob or gas ring to keep the temp up while pouring if you prefer, as this will then seal the edges and start the cooking process so you get nice crispy yorkies instead of a stodgy mess

Oh, and it's better to leave the batter to stand for 30 mins or so (I sometimes leave it in the fridge overnight) before using to give it time to "breathe".

Good luck

Edit: forgot to add that heavy based tins work better than the flimsy cheapos as they don't warp at high temps

Galtizz

Yep, 2 most important rules about yorkshires are:

1. Get the fat REALLY hot before you put the batter in

2. DON'T OPEN THE OVEN DOOR!!

No matter how nice they look, don't open the door until the time is up, even if you think they are burning on the top you can always just pull the burnt bits off. If you open the door the yorkshire won't rise.

Put them on a high shelf (but do remember that they will rise) so don't put them so high that they'll stick to the top of the oven.

Good luck, they are easy as long as you follow the above 2 rules, you'll be fine.

likabu_2

I did the yorkshires, thanks for everyones tips, they were met with approval. That was after the 1st "you made these, you're joking!!" from dp!!

Definitely going to keep reading forum, you are all so helpful and knowledgeable.

Big pat on the back to you all!!!!

Lisa