Use it up! Don't throw it in the bin!

oneeyedandgreen

missychrissy wrote: »

Freeze it. It will not matter what it looks like when it is mixed with other ingredients in a soup or casserole.

Thanks, will go do that now!

paybacktime2008

Yum yum yum...have lurked on this thread for a bit and have just had for my lunch left over boiled pots fried up with some onion, mustard seeds and chilli flakes. Then topped with a chopped up tomato and the last of the feta cheese crumbled. Delicious.

I've just bought a 'monster' chicken. There's only me and DS. Would it be better to divide it up raw and freeze it? Any tips for doing this?

zippychick

PBT you can joint the chicken yourself - look for videos on Youtube or Videojug. And yes you can freeze it raw or cooked. x I usually cook it all in one go, then freeze the chicken and make use of the bones for stock

Last nights creation was Roast Dinner soup. I had a leftover roaster and mash and had read about this soup and always wanted to try it. So i defrosted two more roasties from freezer - and threw in a pot with the left over mash, handful of frozen peas, handful of frozen sweetcorn, 50g raw carrot i had from making carrot cake, and covered with stock. Boil, simmer 15 mins or so. I threw in some chicken, whizzed it up, then added more chicken at the end so there are chunks. Asbolultely declision especially if you love roasties like me! Very impressed with it to be honest. Needs a lot of black pepper and a good dose of salt but it's a very thick soup and very tasty and filling! My mum thinks i'm a basket case, so I'm taking her some to try.

Got just over two good adult size portions out of this.

mummysaver

Used up lots of leftover lime roasted potatoes in a veg curry and a sausage casserole yesterday, shame my daft dd2 and dd3 confused my very hot curry with the sausage casserole I'd made for their dinner - apparently they nearly blew their heads off!

Primrose

dandygreen - you'll often find when making stock which has various vegetable ingredients in it that it doesn't come out completely clear but shades of light or darker brown. This is perfectly natural and nothing to worry about and whatever you use it in (rissotto, soups, etc.) there will other ingredients which will colour it anyway and the original stock colour will be lost and integrated in the overall dish. Once you've got used to making soups with a chicken stock base you'll find that the quality is so superior that you'll never want to go back to those horrible tinned or packeted powder products.

FrankieM

Well, to save throwing away 3 slightly maky apples..I've roasted them up with pork belly, potatoes and onions. A little sage and salt and pepper. Its slowly roasting in the oven now. Going to put it in the freezer once its cooked and cooled.
I'm also cooking some chicken legs in the slow cooker to make a pie with some leftover veg, That'll be frozen as well.
Some other leftover veg has been made into a veggie lasagne for dinner tonight.

Breakfast was a toasted crust with some leftover pate and 2 thornton's toffee chocolates!
Lunch: 4 broken crackers with some leftover cheese from our holiday last week, some leftover olives, leftover pecan nuts. Followed by a slightly out of date reduced yoghurt and a manky satsuma and to top it off a coffee with the last 2 slightly soft custard creams!

Its a week of leftovers and using stuff up for our household!

Shereen

Rather than throw out three bendy parsnips and a chunk of dried out parmesan, I turned them into a parsnip, parmesan and thyme loaf of bread. With a little help from The River Cottage Everyday Cookbook.

fedupandskint

I have quite a bt of gammon left from an oven roasted joint that I don't know what to do with - any ideas?

I thought use with pasta instead of ham, with a jacket potato but I think there will be some left over still

Many thanks

Mayday

Ham, egg and chips

Sweet & Sour

Lasagna with gammon and leeks


HTH

canidothis

With left over gammon I make something similar to risotto, but I can never be phaffed with risotto rice, so I use long grain rice and whack everything into a big pan - onions, garlic, rice, gammon bits, peas, pineapple and stock, its a favourite in this household.

Im cooking a gammon in my slowcooker tomorrow and will use the leftover water as a base to a ham and pea soup:rotfl: