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

Shereen

I made turkey noodle soup and I'm well pleased with the way it turned out.

I simmered the turkey stock with root ginger, garlic, lime juice, a star anise and a splash of soy sauce until it was bubbling. I fished out the garlic cloves and lumps of ginger, leaving the ginger matchsticks behind. Season to taste with soy, lime juice and pepper. Then in went shredded dark turkey meat and a couple of handfuls of soup noodles and it was all simmered for 5 minutes.

Served in warm bowls, topped with thin slices of raw veg (scallions, celeriac, radishes with added mushroom and carrot in mine).

Kitchenbunny

I know it'll probably be quite rare to have enough left over, but just before Christmas I made mini pizzas from a French stick with a bit of passata and some grated cheese on top. They didn't go down as well as I thought they would, and also not as many people turned up as we were actually expecting. Anyway, long story short, I had about 10 mini French Bread pizzas left over. So I blitzed them in the food processor to pizza-scented rubble. And then they went into the freezer.

Today, I used them. I took a couple of packs of mini chicken breasts and then dipped them in beaten egg and rolled them in the pizza breadcrumbs. They look lovely but I can't cook them until later! We're going to have them in wraps with salad and a bit of tomato sauce and some mayo.

Kitchenbunny xx

msb5262

"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."
You can improve the stock by trying the following:
1. Stick the carcass in a roasting tin and blast in the oven for 10 - 15 mins (good if oven is already on, or still hot after cooking something else).
2. Add ALL the jelly, burnt-on bits, skin etc from the roasting tin (whether or not you have done step 1 above).
3. Add cold water to just cover, also a whole onion (halved or quartered, but include the outer papery skin too as this improves the colour no end), a stick or two of celery and a couple of peeled carrots.
4. Add 1/2 teaspoon of salt, some parsley or other fresh herbs and about 10 whole black peppercorns.
5. Bring to boil VERY SLOWLY INDEED and simmer on the lowest possible heat for at least 2 hours. Cool and skim. Should taste of something!
HTH
MsB

lil_me

I just bunged in stewing steak with carrots, sugar snap peas and baby corn....they were mean't for chinese but I didn't make it, hope it tastes as nice as it smells!!

Oh and can I fluff regardless of method make a good chicken stock!! I do drag off every last scrap of meat. I tend to use disposable gloves/a bag on my hand to put chicken in to do it or I loose my temper getting claggy.

NJW69

I just used up the last of the turkey and some rice left from yesterdays turkey korma. Made a spicy turkey fried rice.

jennyjelly

angeltreats wrote: »

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.

Yesterday we peeled and cooked all the spuds in the sack that were going a bit soft and mashed them with sprouts, carrots, parsnips and cauli that had been in the fridge since Christmas day, and some cabbage that had been in the freezer (50p for a carrier bag full of slightly manky on the outside cabbages from a boot sale in the summer, chopped, steamed and frozen) and some fried onions.

All fried up till dark and crispy on the outside and served with gravy and sausages, fab meal last night and enough for tonight as well.

Flat_Eric

Ive got a 1kg smoked ham joint that needs using by 2nd Jan. Its from tescadilles and is "ready to eat". Im not going to be able to eat 1kg of ham in two days.... so I was wondering, can I slice it and freeze ? It doesnt say on the pack whether I can do this ?

blueberrypie

Flat_Eric wrote: »

Ive got a 1kg smoked ham joint that needs using by 2nd Jan. Its from tescadilles and is "ready to eat". Im not going to be able to eat 1kg of ham in two days.... so I was wondering, can I slice it and freeze ? It doesnt say on the pack whether I can do this ?

Yes, absolutely! I'd freeze it in several smaller packages so they could be taken out individually too.

skaps

I made a strange but tasty turkey, goose soup with my leftover vegetables and the stock i made from the turkey and goose carcasses. I have also made all my hard bread into breadcrumbs and frozen these for later use.

p00

Went for lunch at my daughters and brought home all the leftover veg and meat from the three bird roast from Aldi and made some lovely soup today. Served with crusty bead it was gorgeous.

xp0p