Expensive Organic Meat - How do I stretch it out?

Bambywamby

I have bought a box of meat from an Organic Farm and I would like to stretch it out as much as possible... but some of the cuts are unusual from what I would normally eek out like mince or a whole chicken.

For example, there are four small/medium sirloin steaks. I wouldn't want to waste the steaks on just one meal like steak and chips... how can I make them into two meals for four people?

I would love some ideas from all you cooks as to how to stretch these particular cuts into hopefully at least two meals each: 1 medium sized Ham Hock, 4 Sirloin Steaks, 4 Gammon Steaks, 12 sage and onion sausages, diced lamb 500gms, diced pork 500gms, Topside Beef Joint, 4 pork leg steaks, 500 gms pork mince, 6 100% beef burgers and 500 gms streaky bacon.

Thanks in advance

Bams xx

thefamousexcuse

Personally, I would make a meatloaf from the sausages and the beef burgers, with a few added spices, breadcrumbs and an egg. Before adding anything too it though, I may half it and use the other half or meatballs. If you, as some would as class this as a waste of meat, I may do bangers and mash in a herbed yorkshire, or a sausage casserole with a scone/cobbler topping and then use the burgers as they where indented. Then you would have spare burgers and sausage, (I am guessing working on feeding 4) then take the pick from either meatloaf or meatballs.

The ham hock, I would boil in a pan with a few root veggies then again half the meat. Use some for a broth type soup and the other for a pie of some kind, possibly ham and egg or chicken, ham and leek?

Topside beef joint would slow cook it and then do it as a "roast" one day and then add ale to the gravy and make steak and ale pies.

After that I am sort of stumped but will stick my thinking cap on. I am sure someone will better advice soon though.

HTH

TFE
xxx

Shereen

Bambywamby wrote: »

I have bought a box of meat from an Organic Farm and I would like to stretch it out as much as possible... but some of the cuts are unusual from what I would normally eek out like mince or a whole chicken.

For example, there are four small/medium sirloin steaks. I wouldn't want to waste the steaks on just one meal like steak and chips... how can I make them into two meals for four people?

I would love some ideas from all you cooks as to how to stretch these particular cuts into hopefully at least two meals each: 1 medium sized Ham Hock, 4 Sirloin Steaks, 4 Gammon Steaks, 12 sage and onion sausages, diced lamb 500gms, diced pork 500gms, Topside Beef Joint, 4 pork leg steaks, 500 gms pork mince, 6 100% beef burgers and 500 gms streaky bacon.

Thanks in advance

Bams xx

Off the top of my head: I'd boil the hock (soak first if salty) and strip the meat. Use half the stock to make a hearty soup with half the meat; and use the other half of stock and meat to make a risotto.

Turn the sausages into meatballs and add to a tomato-based sauce for pasta. Turn the burgers into lasagne filling, although I'd personally prefer them as burgers

Curry or casserole the diced lamb. Make a pie with the diced pork.

The steaks will go further chopped up. What about 2 in a stir-fry and 2 in steak sandwiches? The added veg will make them go further. Same approach goes for the gammon and pork steaks.

Use the bacon in a carbonara type dish, more as a seasoning then a portion of meat.

Good luck!

mum2one

1 medium sized Ham Hock, - boil up, split meat, part 1 - pea and ham soup, maybe add a sandwich with it, the 2nd half either a quiche or a chicken and ham pie


4 Sirloin Steaks - 1st - use half with a beef and veg stir fry,
2nd half use a beef strognaff


4 Gammon Steaks - use 3 for gammon chips and pineapple (even if you portion the gammon), use the 4th as a pizza topping with pineapple

12 sage and onion sausages, Use half in a tomato and sausage casserole - the half I would chop in half

(easy recipie - sausages, 1 chopped onion (slightly fried), green pepper chopped, 2 tins of tomatoes (chopped or mash down with a fork rustic feel), - grill sausages till cooked, fry onions, add to casserole dish, top with tomatoes and pepper, cook Gas 5, for 45 mins - ( grated cheese and crushed crackers - bake for another 10 mins)

2nd batch - sausages into balls and make a sausage and tomato pasta

3rd suggestion - toad in hole

diced lamb 500gms, (1) - do a lamb and veg casserole and top with scone cobler mix
(2nd) what about lamb and veg pie


diced pork 500gms,- (1) pork and pasta in a cream sauce
(2) pork and veg casserole

Topside Beef Joint, - Roast it - if there is enough use for a roast dinner,
(2nd) - Shepherds Pie (shred the beef)
(3rd) Monday pie - shredded beef, tin of beans and top with mash potato
(4th) Beef, gravy, dash of ale and mushrooms - pie

4 pork leg steaks, (1) layered pork and potato, - creamy sauce, (add couple rashers cooked bacon), cooked pork, layer dish with thin sliced potato's, spoon some sauce over add pork, top with layer of potatoes - finish with sauce, Oven bake for around an hour

500 gms pork mince (1) Use this in a meat loaf and use some of the bacon
(2nd) Pork version of shepherds pie

6 100% beef burgers - 1 - crumble up and make into meat balls in red wine sauce,
(2) - make the remaining 3 into 4 burgers, pop into rolls and add jacket potato


500 gms streaky bacon. -1st half spread around some of the other dishes, add to filling and help bulk items out
(2) - Use in a quiche - serve with salad and jacket potato.
(3) in a pasta carbonara

-Hope that helps x

Bambywamby

Thank you all. Some great ideas there.

I had never thought about de-skinning the sausages and making them in to something else. Meatballs is a good idea as the meat will go further.

Thanks again Bams xx

joedenise

You've had some good ideas there but personally I don't like meatballs or meatloaf so with the sausages I would probably go for a sausage traybake - Use 6 sausages, cut each one into 4 pieces and oven bake with onions, potatoes, carrots & peppers and serve with gravy or if preferred you can pour a can or two of chopped tomatoes over the veg when you oven bake.

With the other half the sausages I'd again cut each into pieces and make mini toad in the hole, putting two pieces into each mini yorkshire pudding. The batter will fill everyone up nicely. I would serve with mash, veg & gravy.

Denise

Mojisola

Bambywamby wrote: »

For example, there are four small/medium sirloin steaks. I wouldn't want to waste the steaks on just one meal like steak and chips... how can I make them into two meals for four people?

If you've got really good steaks, why not have them as a set meal and enjoy the quality - if you use them in something like a stir-fry, they'll just be like any regular meat.

I'd balance the cost of that meal by having a cheap, maybe vegetarian, recipe another night that week.

allybee101

I have to agree with Mojisola, it would be a shame to turn the steaks into a stir fry. Enjoy Steak-frites (with a dab of garlic butter or blue cheese atop the steak) or steak with a jacket potato.
The other meal when you might have had half the chopped up steaks could be roasted veggie lasagne, mushroom risotto, omelettes or pancake night even.
I applaud your efforts to make the meat last but I think a small treat is nice so you don't feel deprived.

peachyprice

Me too, I wouldn't 'waste' sirloin in a stir fry/stew, I'd want to appreciate the full quality and flavour of the meat.

newthrift

Some fab idea's been mentioned already - this is why I love the o/s boards and MSE forum!!!!
I would agree not to waste good sirloin steak though and actually have it as steak and just have a simple/quick meal without meat another night!