Eating out of the freezer and cupboards challenge - part two

Soworried

I forgot to say mine :rotfl:

Out came 2 pizza bases and a mozzerella ball to make pizza for dinner, in went some peppers and cabbage chopped up so I can easily add them to meals.

Florenceem

In to freezer - nothing.
Out of freezer - 2 muffins + HM BPITH.
We had HM salmon fishcakes + HM wedges + veggies for dinner.

[IMG][/img]

Jelly_Biactol

a few recipes for you...

Aromatic Crispy Duck
http://www.kylebooks.com/pid/page/sweetmandarin_recipe_1

Taken from Sweet Mandarin Cookbook by Helen & Lisa Tse
http://www.kylebooks.com/display.asp?K=e2013110511552415

Aromatic crispy duck is the UK’s answer to Peking Duck; the latter originated during the Yuan Dynasty and appeared on imperial court menus for the Emperor of China. Imperial chefs were sworn to secrecy and the recipe wasn’t revealed until after the Republic of China was born in 1912, when the head chef started creating Peking Duck for the masses.

Use a gluten-free barbecue sauce, such as Sweet Mandarin Barbecue Dipping Sauce, rather than hoisin sauce.
Use gluten-free flour rather than plain flour for the pancakes; use lettuce rather than pancakes for a healthy alternative.
Dairy free
Egg free

Serves 2
Preparation time 1½ hours
Cooking time 45 minutes

Ingredients:
320g duck legs, skin on
cornflour, for dusting
vegetable oil, for deep-frying

For the marinade:
1 tablespoon Szechuan peppercorns
1 teaspoon five spice powder
2 star anise
1 teaspoon salt
1 tablespoon Shaoxing rice wine
1 teaspoon dark soy sauce
200ml water

For the pancakes:
220g plain flour, plus extra for dusting
1/2 teaspoon salt
150–170ml boiling water
sesame oil, for brushing

To serve:
1 cucumber, cut into 0.5 x 7cm batons
4 spring onions, white part only, cut into 7cm lengths then quartered
hoisin sauce

Method
1. Score the duck skin all over in a criss-cross pattern. Combine the ingredients for the marinade in a saucepan and bring to the boil. Add the duck and simmer for 20 minutes until cooked through. Remove the pan from the heat and set aside to marinate for 1 hour.
2. Whilst the duck is marinating, make the pancakes. Combine the flour, salt and boiling water in a bowl and mix together with a fork until the ingredients start to come together. Use your hands to bring the dough into a ball, and then turn out onto a floured work surface. Knead the dough for 5 minutes until smooth, adding a little more water or flour if necessary. Return the dough to the bowl, cover with a damp tea towel and set aside
to rest at room temperature for 30 minutes.
3. Remove the duck legs from the marinade and pat dry on kitchen paper. Transfer them to a plate and set aside to dry in the fridge, uncovered, for 10 minutes.
4. Now your dough is ready to use. Turn out onto a lightly floured surface and knead until smooth but not sticky. Roll out into a large rectangle, 2mm thick, and cut out small circles approx. 6cm in diameter – I use a large cup as a guide. Using a pastry brush, brush a light coating of sesame oil over both sides of the pastry circles.
5. To cook the pancakes, pan-fry for 1–2 minutes on each side. Once cooked, layer up the pancakes on a plate and cover with foil to keep warm.
6. Heat 750ml vegetable oil over a high heat to 180°C and test the temperature. Deep-fry the duck for 8–10 minutes until it turns dark brown. Remove the crispy duck with a slotted spoon and drain on kitchen paper, patting it dry. Transfer the duck to a plate and shred the flesh with two forks.
7. Serve with the pancakes, cucumber, spring onions and hoisin sauce.

Jelly_Biactol

Okra Stew with Lamb and Pomegranate Molasses
http://www.kylebooks.com/pid/page/olives_recipe_1

Taken from Olives, Lemons & Za'atar by Rawia Bishara
http://www.kylebooks.com/display.asp?K=e2013110512265521

"When I first found okra in the markets in the US, I was dumbstruck by its size. In fact, I brought it home and, like any good Middle Eastern cook, I tried to stuff it! Okra is traditionally cooked with tomato, but my mum always made hers with lemon juice and pomegranate molasses – her way of working around the exorbitant number of tomato-based dishes in Middle Eastern cuisine. Of course, I couldn’t leave well enough alone, so I added coriander and chilli to her recipe. I love the assertive seasonings in this stew; the sweet yet sour pomegranate molasses and the herby coriander pair well with the rich flavours of the lamb and okra. Serve this stew with Rice and Vermicelli Pilaf, or scoop it up with warm Arabic Bread."

COOKING TIP: I find fresh okra generally too big to use in this stew – it is filled with seeds and produce an unappealing texture when cooked – but if you find it in diminutive form, then by all means use it. Be sure to cut the stems away first.

SERVES 8

120ml plus 120ml extra virgin olive oil
6 (500g) bags frozen baby okra, rinsed and thoroughly drained, fried or roasted
3 tablespoons finely chopped garlic
2 tablespoons ground coriander
1 tablespoon ground allspice
1 teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground nutmeg
Seasoned Lamb with Stock
sea salt, to taste
60ml pomegranate molasses
juice of 1 large lemon
Rice and Vermicelli Pilaf
hot chillies, for serving

1. Place 120ml oil in a frying pan over medium-high heat and, working in batches, fry the okra, turning so that it takes on colour all over, 6–8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Alternatively, pat dry the okra and arrange in a single layer on a baking tray or in a roasting pan. Brush liberally with the oil and roast in a 240°F/Gas Mark 8 oven until light golden.
2. Place 120ml oil in a large casserole dish over a medium heat and saut! the garlic until golden brown, about 3 minutes. Stir in the coriander until fragrant, about 30 seconds, then the allspice, black pepper, cumin, nutmeg and 2.5 litres lamb stock; bring to the boil. Add the fried okra and lamb, season with salt and continue to cook until the okra softens, about 10 minutes. Stir in the pomegranate molasses and simmer for a further 2 minutes. Remove from the heat and squeeze in the lemon juice. Serve with the rice and hot peppers.

Jelly_Biactol

Palestinian Couscous with Chicken, Chickpeas and Pearl Onions
http://www.kylebooks.com/pid/page/olives_recipe_2

Taken from Olives, Lemons & Za'atar by Rawia Bishara
http://www.kylebooks.com/display.asp?ISB=

"It used to be that the whole family gathered to make homemade maftool. These days, almost no one makes it by hand, which is not surprising, since the process is very involved. Maftool is truly a one-dish meal – there are never pickles, sauces or salads served with it because the chicken, chickpeas and onions are like side dishes themselves. I prefer fresh silverskin onions, but if you need to speed things up, use the frozen variety."

1. In a small bowl, combine the caraway, allspice, cumin, coriander, salt, pepper, nutmeg, cardamom and cinnamon. Rub half of the spice mixture all over the chicken. Set aside the other half. Place 6 tablespoons oil in a large, heavy-bottomed pan over a medium heat. Slip the chicken pieces into the pan, skin-side down, and sear, leaving them untouched for 6–8 minutes, until golden brown. Turn over and sear the other sides, a further 5 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside. Saut! the silverskin and white onions until they begin to take on colour, 5–7 minutes, then return the chicken to the pot. Add the chickpeas and 3 litres water, raise the heat and bring to the boil. Reduce the heat and, using a spoon, skim off the foam from the top, trying not to skim off any spices along with it. Cover and simmer until the chicken is about to fall off the bone, 45 minutes–1 hour. Add the lemon juice, remove the pan from the heat and set aside.
2. Meanwhile, place the remaining olive oil in a large frying pan over a medium-high heat and saut! the rice until the grains are snowy white. Add the reserved spice mixture and stir until fragrant. Add 1.5 litres of the chicken stock from the pan and bring to the boil. Reduce the heat, cover and simmer until the rice is soft, adding more stock as needed, 15–20 minutes.
3. To serve, spoon the rice onto a large serving dish and arrange the chicken, chickpeas and onions around it.

ms_night_ryder

Thanks so worried, I'm going to buy both.

Just watching food hoarders, goodness, I do hope nobody on here is like that.

Sausages out the freezer and bread, sausages today and tomorrow.

2 McCains jacket potatoes in the freezer courtesy of bzz.

Welsh_Poppy

Evening

Freezer movements going in right direction

Today

BBQ pork ribs and lavabread,panetonne

IN
Nothing

It seems slow to use up foods in freezer but both of us on diets so eating less.

Off to waitrose this coming week they very kindly gave me £5 off a £30 shop:)
I love there gojo berry juice.

Dinner

lavabread ,jacket potato and salad

Florenceem

No freezer movements.
We had a stir fry with veggies + LO gammon. I added some hot chilli sauce and some jerk seasoning - result - very yummy. In stir
fry - garlic, onions, celery, red pepper, carrots, parsnip, tomato and mushrooms.
Quick, tasty, healthy and economical.
[IMG][/img]

fingersxed

Finally got new oven so out came large joint of pork for Sunday dinner, and a pizza for Saturday evening.

I really want to to use as much freezer stuff as possible so that I can defrost it. Not being going well as oven packed up and I am that well trained at shopping I keep filling the spaces in!!!!

welsh_mummy

Out from freezer - turkey thigh which I will put into slow cooker later with jar of cassorole sauce from cupboard, will do with veg and mash and some crusty bread - yum!

Only 3 to feed so might have some leftovers for tomorrow x