Love food hate Waste Part two for 2018 :)

[Deleted User]

Good Morning chums ,today I am digging out from the freezer a lamb shank thats been there far too long ,once defrosted its going into the slow cooker with veg for tomorrow nights dinner,I have some red wine opened that will get a dollop in with the casserole Its not brilliant to drink but OK for going into a casserole .any left over gravy will be cooled and put into the fridge for thursday nights dinner . Left over bits get rolled over to the next day

I will be having some of my celery soup for lunch with cheese and crackers and tonight meal is at the pub as its quiz night

The sausage casserole sound delich MrsSD.I love casseroles as you can chuck almost anything in there and once cooked if not eaten can be cooled and portioned up for the freezer

Cappella

I have quite a lot of cold lamb to use up. We had it roast on Sunday and I plated two dinners yesterday and microwaved them. I was thinking of a pie or a stew but Im wondering if I could make a hot pot with it? I’ve never made one with cooked lamb before and wonder if it would have enough flavour?

Otherwise it’s been a good week waste wise, nothing in the bin that shouldn’t be there. The very last Christmas leftover is still in the fridge though. Its the heel of a piece of Stilton and I was going to throw it out but it’s going into today’s cauliflour soup instead

suki1964

Cappella wrote: »

I have quite a lot of cold lamb to use up. We had it roast on Sunday and I plated two dinners yesterday and microwaved them. I was thinking of a pie or a stew but Im wondering if I could make a hot pot with it? I’ve never made one with cooked lamb before and wonder if it would have enough flavour?

Otherwise it’s been a good week waste wise, nothing in the bin that shouldn’t be there. The very last Christmas leftover is still in the fridge though. Its the heel of a piece of Stilton and I was going to throw it out but it’s going into today’s cauliflour soup instead

I would cook the hot pot with a good stock and cook till nearly done before adding the lamb

I find cooked meat being cooked long and slow a second time goes wishy washy

One dish I use cooked lamb for is kebabs. Fill pittas with salad and add lots of very fine slices of hot lamb, sprinkle of chilli sauce, lovely

[Deleted User]

Mmmm Suki1964 I'll be round for some of that I love lamb with chilli sauce , well I adore chilli sauce with almost any meat. I have some smashing stuff I buy from The Garlic Farm on the IoW every year when I am on holiday I usually bring home around 6 bottles at least and eke them out:):) even to rinsing them out when almost finished with vinegar

Skintmama

Siebrie - If you aren't vegan I would try adding a little mayonnaise as that tends to soften sharpness, or maybe tahini if you have it?

I'd second the advice to add cooked meat near the end of cooking in a hot pot. It only needs gentle cooking to heat it through or it can lose flavour and go a bit stringy.

Leftover lamb also goes well in wraps. Heat it up in a frying pan with peppers, spices, garlic and onions. Put onto heated tortilla wraps with all your random chopped salads from the fridge, a grating of cheese and a drizzle of yoghourty dressing. Wrap up and enjoy! We had this using pork for our Friday night Fakeaway. There was some left on Saturday; we boosted it with some leftover roast sweet potato and had a lazy meal that night too.

My antics with the blowtorch went well for the Creme Brulee but were a little too much for one of the dishes, which cracked! That is an expensive pudding The remaining brulees turned into Creme Caramels the following day, as the burnt sugar dissolved. They were equally delicious though.

Some waste here unfortunately. I didn't get the rest of the pheasant stock into the freezer in time. Also, some salad from DS's lunch purchases are very late getting to the fridge and end up not being useable.

Last night's roast lamb is on round 2 tonight as there are also potatoes and vegetables which can be reheated. I doubt there will be anything leftover again as it is very tasty and tender.

PollyWollyDoodle

Hello, been reading this thread with interest, please may I ask for some suggestions?

A year or so ago (I'm not admitting quite how long this has been in the freezer ) I tried making a 'real' pork pie* from scratch. One of the necessary ingredients was a pig's trotter. They were cheap, so I bought two - and the spare one has been in the freezer ever since. Any ideas of what I can do with it?

*the pie was not a success, it took hours to make and didn't taste as good as a bog-standard bought one!

joedenise

PollyWollyDoodle wrote: »

Hello, been reading this thread with interest, please may I ask for some suggestions?

A year or so ago (I'm not admitting quite how long this has been in the freezer ) I tried making a 'real' pork pie* from scratch. One of the necessary ingredients was a pig's trotter. They were cheap, so I bought two - and the spare one has been in the freezer ever since. Any ideas of what I can do with it?

*the pie was not a success, it took hours to make and didn't taste as good as a bog-standard bought one!

Do you like sweet and sour pork? If so, how about this?

http://timskitchen.blogspot.co.uk/2007/12/sweet-and-sour-pigs-trotters.html

Pretty certain Hugh Fearnley-Whittingstall has a recipe as well so might be worth looking that up.

Denise

bouicca21

My mum used either to stew pigs trotters with carrots and onions and serve as a stew, or make them into brawn (traditionally made with a pig's head, but ours was just trotters).

And as I remember it home made brawn was far tastier than the stuff in shops.

Siebrie

Siebrie wrote: »

I made Jack Monroe's hummus recipe yesterday, and I have to say that it's not very nice. Maybe because I used a tin of A1di chickpeas, even though I rinsed them well. As I followed the recipe I did wonder about the amount of lemon juice, and I was right, it's far too sour now. I tried to save it by adding the suggested teaspoon of peanut butter, and that helped a little bit, but not enough. I have now added salt and pepper, which again helps a bit, but not enough. It's edible, and I've brought it to work for lunch, but it's not enjoyable. Does anyone have any suggestion?

Jack's ingredients are: boiled chickpeas, lemon juice and lemon zest, oil, garlic, paprika powder.

I spread it on a slice of nice bread and forced myself to think of it as ‘an interesting spread’ rather than hummus. It did the trick
Hummus really needs tahini...

Mrs_Salad_Dodger

Hi fellow Love Food, Hate Waste peeps!

Tonight, as planned, was Sausage Casserole (added another tin of butter beans) & plain boiled rice. The lo rice is going out for the birdies as a treat so not wasted from my POV. There is a good sized portion of casserole (enough for the two of us) to be packed & put in freezer. Mackerelfillets tomorrow but still no idea of what else is on the menu:undecided Thankgoodness for “the net”:rotfl:

LFHW

MrsSD