Reverse Meal Planning

redofromstart

Just to add that MrT now has half price British pork loin, and lamb shoulder. 

Thank you for the welcome.  

MissRikkiC

I to am lurking after a year away, I’ve been doing my best to reverse plan and always love the inspiration here. I can’t remember who’s Tuscan stew I’ve made but likely one of yours @rtandon27 given your culinary exoticness 😂

EssexHebridean

I'm waiting for the pre-christmas T's "Finest" gammon joints at half price. They are always delicious, always British. and a couple always head to my freezer! 

Hey Miss RC - welcome back! How's everything with you?

joedenise

Was going to make a sausage toad for dinner tonight but decided I couldn't be bothered so will make that tomorrow.  An easy dinner of braised beef, onions & mushrooms.  Just fried everything off and bunged in the oven for a couple of hours.  Will make some mash and veg to go with it.

Have got some pork mince and lambs liver out of the freezer and will be making some faggots in onion gravy tomorrow to have on Friday and hopefully they'll be enough to freeze some for another meal - assuming I can find the room in the freezer!

Suffolk_lass

Stuffed lamb's hearts for us today. I need to soak them inside out in salted water and cut off the valve flaps now they are defrosted. I make a simple stuffing; a blitzed crust of (sourdough) bread, lemon zest, herbs, finely chopped shallot and a little egg. Slow cooked in a closed casserole dish with a little oil and a little water. With steamed veg including broccoli, and mash.

EssexHebridean

Oh now we've not had toad in the hole for an absolute AGE - that might have to go o the list ready for a Sunday dinner at some stage...thanks for the inspiration! 

The pork stir fry last night was very tasty indeed - and a good use of various veg which needed finishing. Sauce was made using a mix of sweet soy sauce (from a bottle bought at the good food show last year as part of a decent deal) and a few spoonfuls of our home made gooseberry ketchup. I decided against using the mushrooms as they will go well in tonight's frittata style omelette. I remembered to cook the tatties for that last night too although nearly had a disaster as I put them on straight after finishing cooking the stir fry. Then we sat down to watch Bake Off while we ate - well you can guess can't you...15 minutes later "Argh!". Thank goodness for us choosing to grow pink fir apple variety is all I can say, SO good tempered, they are certainly well cooked, but are still holding their shape well.  I saved the last scrap of broccoli to get chopped up small and go in tonight's dinner as well - there are only 5 small-ish eggs between the two of us so it will need a bit of bulking out!  

For a change there is no Friday tea to decide on as we are out at a local beer festival and the brewery next door do pizzas in their taproom so it will be pizza all round! 

MissRikkiC

EssexHebridean said:

I'm waiting for the pre-christmas T's "Finest" gammon joints at half price. They are always delicious, always British. and a couple always head to my freezer! 

Hey Miss RC - welcome back! How's everything with you?

Hey! Thank you ☺️ Very good thank you, we recently moved into our forever home and whilst increased our mortgage, we also paid off most of our debt too so feeling pretty good. Naturally, I’m back trying to have a little more control over the pennies especially and I instinctively gravitate towards anything food related so here I am 😂😇 how are you? I’m so glad to see the same familiar faces here.


I declared I wasn’t cooking last night as I’ve done so all week so with the pork steaks I got out the freezer OH made them into a schnitzel of types with Chinese style flavours and served them with rice and left over stir fry veg. He also subbed black beans for butter beans which really didn’t work (he knew it wouldn’t but we were out of kidney beans too) but we ate them anyway.  

Suffolk_lass

@EssexHebridean have you tried stirring a couple of tablespoons of dried stuffing mix into the batter for sausage Toad? I don't buy stuffing any more but having just made some, it reminded me we used to do that, usually with the road kill version (flattened discs of sausage meat in the batter).

Last night's stuffed hearts are in the fridge, ready to cook. DH omitted to mention he was going out before 6.30 last night. So pre-nuked JPs and I opened a BBE 2018 tin of tuna - fine btw, and stirred through mayo and fresh pickled red onion - quite different to normal but nice and simple, and he declared he liked it.

Last day before my exam - not ready!!

joedenise

MissRikkiC said:

EssexHebridean said:

I'm waiting for the pre-christmas T's "Finest" gammon joints at half price. They are always delicious, always British. and a couple always head to my freezer! 

Hey Miss RC - welcome back! How's everything with you?

Hey! Thank you ☺️ Very good thank you, we recently moved into our forever home and whilst increased our mortgage, we also paid off most of our debt too so feeling pretty good. Naturally, I’m back trying to have a little more control over the pennies especially and I instinctively gravitate towards anything food related so here I am 😂😇 how are you? I’m so glad to see the same familiar faces here.


I declared I wasn’t cooking last night as I’ve done so all week so with the pork steaks I got out the freezer OH made them into a schnitzel of types with Chinese style flavours and served them with rice and left over stir fry veg. He also subbed black beans for butter beans which really didn’t work (he knew it wouldn’t but we were out of kidney beans too) but we ate them anyway.  

Not had schnitzels for a long time.  I've got some pork steaks on the menu plan this month so think I might pinch this idea.  Thank you.

rtandon27

@Suffolk_lass - I'd never heard of stuffed lamb's hearts before - the online pictures of them sliced and served up on a plate look very appetizing - I love the taste and texture of chicken hearts so think these might be a hit! - growing up, the local butcher would sell separate tubs of offal and I remember my Gran bringing home a tub of chicken hearts or gizzards - I do miss the bag of bits that used to be in store bought chickens, as they made lovely tasting gravy or the base of a stock!  

@MissRikkiC - Welcome back!  good to 'see' you again 😊 - I'm not sure about exoticness, but will definitely admit to eclectic 🤣🤣🤣 - I asked OH if he remembers a recipe for Tuscan stew, but we will have to let someone else claim that particular dish as when we did an online search, we discovered it contained legumes (dried beans) to which I am quite allergic!

@EssexHebridean - please do pop word on here when you do find the gammons, as OH always fancies one during the festive perios and it could appear on our table during  the week of Twixmas!

@joedenise - having mentioned toad to OH the other day, he now wants to appropriate the sausages I have earmarked for an autumnal traybake and do a toad in hole with onion gravy! - I'm awfully fond of gravy of any sort, so may have to capitulate!

So on to reporting my latest Reverse planned brunch!  We have cobbled together a Turkish style mezze for brunch today.  Beetroot houmous, leftover meatballs in veggie sauce, eggplant baba ghanoush, strong cheddar cheese and poached eggs with thin pitas on the side (kabouz).  We used a bit of our posh olive oil to drizzle on top and sprinkled with dried parsley, smoked paprika and sesame seeds.  All the bits came from freezer, fridge, store-cupboard and made an amazing filling mid-morning feast!  Very satisfying to use up 'leftovers' and make a whole new meal that did not resemble the first!