'supporting each other through really tough times'

[Deleted User]

Course you can MAR, easy peasy once you've done it the first time you'll think 'What was I worried about?'. The ham joint as suggested by POSESSION is another really good way to stretch things, and so versatile I would also make Quiches, devilled ham, leeks rolled in ham in cheese sauce, Ham and onion yorkshire puddings, chicken and ham pie(1 chicken portion would be enough) loads of things. Lamb stretches very well too the old way is
Vicarage Mutton
Hot on Sunday
Cold on Monday
Hashed on Tuesday
Minced on Wednesday
Curried on Thursday
Broth on Friday
Cottage Pie on Saturday

and if you make 4 portions of each and freeze half there's your two weeks worth of meals. Cheers Lyn xxx.

westcoastscot

Mrs L that sounds lovely - we have a great butcher here but you wouldn't get even a kilo of brisket for £11. I'm heading to the city at the end of March, shall have a shop around I think.
I do have the option of purchasing half a mutton at a good price, so see a lot of mutton dishes in my future - it's lovely meat!

Ok where did the £11 come from???? obviously lack of blood to the head so off for tea and toast, and contemplate what we're having for dinner.
****walks off towards the kettle muttering about senior moments******

fuddle

mardatha wrote: »

I do love the crockpot, everything comes out tasting lovely. I CAN DO THIS!!
I CAN AND I WILL
I CAN AND I WILL
I CAN AND
I want a cake

My first laugh of the day, thank you!

I think you're right possession, meat is going to most probably be a 5 nighter instead of constant but it will be good for us too. Fish is lacking in our diet but those prices mean its right out of our diet.

I wish I could find something tasty with liver but never managed yet. My confidence with offal is pretty low. We do regularly have pât!, cheese, toast and salad which is a meaty option that is probably 1/3 price if meat.

Possession

Fuddle I never had a liver dish I liked, but my mum used to do a kidney dish which was delicious - she cut them in quarters I think, floured them and flash fried them then cooked in a really thick gravy. She also used to do mince patties the same way, but that isn't stretching the meat obviously.

[Deleted User]

FUDDLE have you ever tried chicken livers? they are a much milder taste than any other type and very cheap to buy. You can buy enough for 4 servings for less than £1 even in Mr.T They are usually with the fresh chicken, not with the fresh liver. When you get them out of the packet you'll need to use a pair of scissors to trim away any stringy bits, toss them in seasoned flour in a poly bag and gently pan fry them in a smidgeon of butter until they are just slightly pink in the middle. I love them with a salad but you can make a lovely pate in your whizzer if you blitz them with a little bit of butter, some dried thyme(only a tiny bit) and a little cream/milk. If you have any alcohol sherry or brandy a teaspoon or two makes this a luxury for very little money, it's yummy, Cheers Lyn xxx.

mardatha

I like mutton too WCS but have never had any for years and years. Ty all for help - cooking is a nightmare for me, it's one of the things that I just canny seem to get my head round. Cooking, quantum physics, electronics, and Chinese
I got Latin instead at school and WHERE HAS IT EVER GOT ME? hungry - that's where!

silvasava

Had Lambs Liver - with fried onions mash & peas & lich blown glavy last night - scrummy.
When DS's were little they didn't like liver either (school style!) I used to cut it into strips & roll it in a mixture of flour & curry powder to flash fry. I then made a sauce/gravy out of the remaining curry/flour mixture & added some sultanas & served it with rice. I know it sounds disgusting but they ate it & both remember it quite fondly:D What Mum's will do to make sure our kids get good food :rotfl:

fuddle

Got my feedback as to why I wasn't short listed for nursing.

My reference wasn't satisfactory and had to be from acedemic above GCSE level or current employer. I was up the creek here really. School wouldn't/ignored requests and my ex teacher was GCSE level.

Also though, my OU psych units weren't enough either.

At least I know it wasn't my personal statement.

elona

Our gas was off this morning as whoever built the house got a gas pipe too small for the size of the house.

Am hoping once fixed we will notice an improvement

Heating and ovens and hob are all gas so fished out the Remoska and cooked the half price sausages from the butcher to make us sarnies.

Taking dd out to cinema later to cheer her up and left DH marinated chicken and veg that just needs heating up in microwave.

Got a family pack of meat from butchers yesterday and delighted with quality - no watery stuff coming from meat and it does not shrink in cooking.

Apart from the beef cheeks that were about £2.70 a pound and slow cooked beautifully I noticed they had hand of pork for £1.25 a pound if I read it right so going to try that next week.

Amazing how much I get when I make my own veg cakes or potato scones for very little money or dough made into cheese and tomato whirls and family scoffle them up happily.

A potato, onion cheese and bacon bake uses very little meat and make a filling meal. Homity pie (pastry case filled with chopped and boiled potato mixed with garlic onions and grated cheese then baked) is nice hot or cold and can be small individual ones or large.

Family loves home made pizza (even picky dds.)

Going out soon so fingers crossed we are cooking with gas tonight.

Hugs to all.

Sometimes it seems as if I make better stuff when there is very little in the fridge or I am using stuff up.

Pooky

Brisket in the Sc is my most favouritest meat ever. I don't even bother to seal it or Pre cook the veg, just bung it all in ( with a bottle of HM elderberry wine if there's one available!). We're having some of the left over Christmas beef, that was done that way, this evening. It was sliced and frozen and I've bunged the frozen meat and some frozen veg (from another casserole at some point) in the Sc with a glue of wine, some boiling water and an oxo. Will pop some spicy dumplings in later.

Chicken - roast meat 1st night, pasta bake 2nd night, curry or chicken and veg pie 3rd night and stock from the bones makes a soup one week and a risotto the next.

Mince - gets brown off with an onion or 4 and transferred to the SC with tomato paste, herbs, lentils, grated carrots - this then gets split into bolognaise/chilli/cottage pie(add some gravy granuls to beef it up)/Stromboli/mince and dumplings.

Alternatively it gets grated onion and grated carrot added with an egg or two to bind, a dry oxo, breadcrumbs and some herbs and mixed well - turn that into burgers/meatballs/meatloaf.

Gammon joint it soaked overnight before going in the SC - sliced meat 1st night, cheesy pasta bake 2nd, meat and veg pie 3rd, a couple of slices get minced down and added to mustard and mayo for a lovely spreadable sarnie filling. The stock gets used for soup.

Beef - brisket in the SC with lots of root veg - sliced meat 1st night, meat pie 2nd night, chopped cold meat added wraps with cooked peppers/ onions 3rd night, beef stew and dumplings 4th night.

Chicken breasts - fajitas, currys, risotto, pasta bakes/sauces, grilled with veg, pie filling, wrapped in bacon, stuffed with cheese/butter. One decent sized breast, chopped small will do the four of us for a risotto if I've used a chicken stock to add flavour.

Pork - roast meat 1st day, cold meat with salad 2nd, minced and made into pasta sauce 3rd day, pie filling 4th day. Alternatively SC the joint and turn into pulled pork.

Pork loin/steaks/chops - cook with a peppercorn sauce, goulash, grilled.

We don't eat lamb as we don't like it and we don't have fish often as DH is highly allergic and it's a pain to keep everything safe.

We don't eat meat every day but when we do it has to stretch!