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

Olliebeak

stef240377 wrote: »

I did see on here a while back a link to a website where you can tyoe in what ingredients you have and it will rustle up meal ideas for you.If you dont like the first one keep going till you find something you like the sound of My search skills on here are naff so im not going to attempt to find it but im sure someone in the know will help.

Is this the one you mean: http://cookingbynumbers.com/frames.html

coldstreamalways

Definately the fritatta, they are great and really filling.

stef240377

Olliebeak wrote: »

Is this the one you mean:

http://cookingbynumbers.com/frames.html

Yes thats the one thanks, i really will have to start writting all this stuff down cos i have a mind like a sieve at the moment.

zippychick

Stef, i have a "recipe" document on my computer, and paste links and recipes on to it, instead of relying on my shoddy memory.

cheepskate_2

hi All
Just found this thread and am looking forward to having some left overs to try and make into another dish.

One thing i have not mastered is chicken stock from a carcass.

I have even tried to make the stock from chicken legs/thighs but cant seem to get it right , just comes out like greasy water.

I have a chicklen to cook in a few days , so would like to try again.

Any hints
Thanks

blueberrypie

cheepskate wrote: »

hi All
Just found this thread and am looking forward to having some left overs to try and make into another dish.

One thing i have not mastered is chicken stock from a carcass.

I have even tried to make the stock from chicken legs/thighs but cant seem to get it right , just comes out like greasy water.

I have a chicklen to cook in a few days , so would like to try again.

Any hints
Thanks

I did this for the first time about a week ago and the stock was fantastic. All I did was put the carcass into my slow-cooker along with an onion that I'd cut into quarters (but not peeled, other than the bits that were already falling off) and a couple of rubbery carrots. I added a bay leaf and some other herbs (though can't remember what). Then I added water until it was almost covering the chicken carcass, and left it all in the sc on low.

I let it cook for - oh, about 24 hours - longer than I'd intended, because I wasn't well. But anyway, after that, I used a slotted spoon to remove the solids, poured the rest into a pot and let it simmer away until it had reduced and thickened a bit. Then I let it cool, skimmed off the fat from the top, and poured it into a bottle and put it in the fridge (because I knew I'd be using it within a couple of days - I'd have frozen it otherwise). The gravy I made from it for xmas dinner was delicious :-)

Kitchenbunny

The last time I tried to make stock from a carcass it turned out in much the same way - greasy water that wasn't particularly flavoured. Oh well.

I have, however, just added my leftover Christmas Pudding to a tub of vanilla ice cream and made Christmas Pudding Ice Cream

Kitchenbunny xx

angeltreats

We all watched Jamie Oliver's Christmas programme the other night where he mashes up all his leftover veggies and makes bubble & squeak. My father in law took it into his head to have a go at this for lunch on Boxing Day and it was absolutely lovely. He boiled a few spuds specially to use as there weren't any left over, but it was definitely worth the effort.

kippers

We had 'leftover xmas pie this lunch time' (we made the name up).

I warmed up some leftover lamb and turkey from xmas day and mixed it up in a white sauce and then covered it with cold left over mash from xmas day also. I put it in the oven gas 6 to warm through completely and used up leftover brussells and cabbage and cooked some carrots to serve with it.

We had it with gravy and it was lovely.

p00

We had the bubble and squeak today with whole mushrooms fried in garlic and fried turkey topped with a fried egg. Lovely and all the turkey has now gone:j

xxp00