Reverse Meal Planning

Suffolk_lass

Well we had our no pasta tray-bake - I used half a jar of passata stirred through some roasted veg and added steamed red and savoy cabbage then put it in a shallow dish and covered (mostly) with a quick cheese sauce and grated cheese, baked for 20 minutes. Who needs pasta!? (Does anyone know how to make pictures smaller?

ajmoney

Suffolk_lass said:

Does anyone know how to make pictures smaller?

I just click on one corner and drag my photos to make them smaller.

Suffolk_lass

ajmoney said:

Suffolk_lass said:

Does anyone know how to make pictures smaller?

I just click on one corner and drag my photos to make them smaller.

There doesn't seem to be that feature on here (maybe my device). I just tried to edit my post above this but no option to reduce it.

Mrs_Cheshire

joedenise said:

More stuff for the freezer for meals today!  Home smoked haddock in kedgeree for breakfast. Linda McCartney rosemary and red onion sausages in a sandwich for me for lunch, fish finger sandwich for DH.  Sloppy Joes from some of the mountain of mince in the freezer for dinner tonight, with jacket potatoes.

How do you make your sloppy joes, always looking for different ways to make meals with mince?

Mrs_Cheshire

Hi all, been using up things from the freezer and fridge the last few days. we've had slices, sweet & sour chicken, spaghetti bolagnese and last night we had homemade pizza's using up some of the strong bread flour we got in the 1st lockdown. Tonight I'm going to use some beef stew that was slow cooked earlier in the week, the kids will have sausages instead. will serve with mash and green veg. 
Does anyone have any tips for cooking lamb breast. I've done it once before and remember it being really fatty. 

rtandon27

@Mrs_Cheshire - it's been a long time since we ate lamb, but if I remember correctly, a lamb breast is the same cut as a pork belly, so should benefit from low & slow cooking where the fat can render off.  Perhaps on a rack in a baking tray, tented with foil, or a lidded pot on a 'trivet' of root veg so it's not sitting in fat?  The fat can always be decanted and saved for roasties on a Sunday! Rendered meat fat stores well in a glass jar in the fridge - we are still using up duck fat from several months ago when we had confit duck legs. 

greent

Just taken some lamb mince out of the freezer to make koftas tonight - will have with 0li0 flatbreads (HM are definitely nicer, but want to use these up!) , 20p 'moroccan' houmous from l1d1 and lots of salad. We've also got some large parboiled (but then uncooked) potato wedges that I made the other day and decided we had more than enough going in the oven, so popped these ones in a tub - there's about 12, maybe, so shall cook those up with some spices on to bulk it out for the hungry peeps. Potatoes were from 0lio early Jan (had as an additional to what I requested/ collected, as the FWH had so many!), so no cost there (Haven't collected anything from 0li0 users this month - need to make sure we are using up what we already have)  Anyone wanting something sweet after can some of the leftover HM scones/ Victoria sponge/ Iced buns from yesterday's afternoon tea

joedenise

@Mrs_Cheshire.  The Sloppy Joes recipe I use is a SW one.  This was the first time I've made this.

For 4 servings:

500g beef mince; onion; finely chopped; 2 garlic clove crushed; 2 red peppers, deseeded and finely sliced; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp hot smoked paprika; 2 x 400g tins of chopped tomatoes; 2 tsp Worcester sauce; beef stock cube; grated cheese

Fry mince for a few minutes until brown in a large shallow casserole dish over a medium heat, breaking up any clumps; drain off any liquid/fat; add onion, garlic, peppers, spices tomatoes, Worcester sauce, crumbled stock cube and 200 ml of water.

Bring to the boil, cover and place in a pre-heated oven at 200/gas 6 and cook for an hour or until reduced and bubbling.  If serving with jacket potatoes, cook at the same time.

Remove from oven and sprinkle over the grated cheese and grill for a few minutes until melted.  Serve with jacket potatoes and some coleslaw, if liked.

Hope you enjoy it if you try.  We loved it and will definitely be having again.

rtandon27

Lunch today was Yakisoba stir-fry - this has been my fake-away lunch over the past year & we have it twice a month It also has the added bonus of using up all bits and pieces of vegetables still kicking around from last week.  Used up from our freezer/fridge/cupboard - 2 thin pork loin chops from October's bulk buy, carrots-mushroom-red onion-chinese lettuce-celariac-three cornered leeks, udon noodles & yakisoba sauce.

Suffolk_lass

Mrs_Cheshire said:

Hi all, been using up things from the freezer and fridge the last few days. we've had slices, sweet & sour chicken, spaghetti bolagnese and last night we had homemade pizza's using up some of the strong bread flour we got in the 1st lockdown. Tonight I'm going to use some beef stew that was slow cooked earlier in the week, the kids will have sausages instead. will serve with mash and green veg. 
Does anyone have any tips for cooking lamb breast. I've done it once before and remember it being really fatty. 

@Mrs_Cheshire my grandma used to make a lamb stew using breast of lamb. It always had pearl barley added as this absorbs the fat from the neck of lamb. You can also use mutton (scrag or stewing lamb).

I've just looked through and found her recipe:
One and a half pounds (650g) meat, coated in seasoned flour (a dessert spoon of flour with salt and pepper (optional chilli flakes)
1 onion, one parsnip, one carrot - all diced not too small
1 Tablespoon of pearl barley
1 pint of water (500ml)
1 oz (25g) butter
Fry off the seasoned meat in the melted butter. The object is to render most of the fat from the meat (you could pre-boil the meat before coating in seasoned flour and skim off the fat but you would lose flavour) then add the vegetables. The old recipe suggests then transferring to a casserole dish but you could pour off the fat and make it a one-pot wonder.
Add the (hot) water and barley.
Cover with a tight fitting lid and cook long and slow - 2.5 hours on a very low heat in the oven (or in a slow cooker) - you are likely to need to add more seasoning - our 21st century tastes expect more.