Reverse Meal Planning

Suffolk_lass

I think the lack of veal (apart from rose veal in the UK) was primarily because we banned live animal movements to and from the mainland before Brexit, and ours all came from NL before that. We feel like you in relation to calves liver, but I'm confident in the high welfare standards our butcher insists on, above low prices.

A one-pot chicken and veg curry tonight. This weather has made me lethargic and I'm off now to read my book

MissRikkiC

Interesting reading about other people’s views on quality/morals vs cost. I am guilty of allowing the purse strings to do most of the talking even if I know something would otherwise taste better or have had a better quality of life. Not intentionally, not really but more mindlessly which is worse I guess. Head in the sand maybe? 

Left over ham cut up and used with the last of a wedge of Parmesan for carbonara tonight. Have I read that people chuck the rind from the cheese into a stock for richness or did I make that up? 

rtandon27

@MissRikkiC - spot on with the rind! - I think I read somewhere that it gives stocks umami - I've done just this many times with stock and it does taste lovely! - I now buy a cheaper cousin pre-grated, but have also used the rind of smoked cheese and blue which does a similar thing to the stock.

In a similar vein, I've heard that roasting the bones prior to using for stock yields a tastier stock - has anyone tried this?

joedenise

Lots of reverse planning going on here this week - I forgot to buy eggs so planned omelettes have had to go and I've had to find other things to have instead!  Was going to be Spanish omelette yesterday but I made a hash with LO boiled potatoes, onions, garlic, peppers, mushrooms, very soft tomatoes, some beef mince and an oxo cube.  Was very tasty and something we often have when there is stuff in the fridge to use up as always have some mince in the freezer.

Suffolk_lass

I was looking for the leftover curry from last night but it seems Mr Sl had a late night snack and eat it! Oh well, it's better than biscuits!

There was so much meat on that chicken it will do a fourth main meal tonight. I have a sachet of stir fry something so I think we will go for that

EssexHebridean

The rind of the parmesan is invariably eaten here long before it gets anywhere near  stock pot! 

We too are trying to find a balance between cost and ethics when it comes to meat - hence these days we only rarely buy meat from supermarkets (and when we do it is always British and free range/ outdoor reared) instead mostly using our favourite stalls at the farmers market - both people we've bought from for years and are confident of their ethics. The Turkey for christmas is expensive, but it's an outdoor reared bronze and will taste amazing, plus providing plenty of leftovers. 

My batch cooked ragu from the slow cooker over the weekend (overnight on cheap electricity) sorted tea last night, and this evening will be the usual couscous with hallloumi and roasted veg (the veg was also roasted using some of  the cheap electricity!) Might add some chickpeas into the mix as well for a bit of added protein. 

Primrose

The mention of chickpeas has forced me to ask. "Is there any recipe that can make them really taste palatable?"
 They,re the one legume I really find hard to enjoy though we do eat them in all sorts of meals.  I always end up feeling a dish with chickpeas in it is a form of penance !!

EssexHebridean

I love them, so probably not the best person to ask! Curried is a good favorite though - IMO they make a cracking curry with butternut squash or sweet potato, and coconut milk plus other veg... 

Suffolk_lass

Yes, in curry, as EH suggests. Ours is hot with onion, BN squash and frozen spinach. Cooked until the fourth food group is evident (burnt on crunchy bits, according to Mr Sl!

I use them instead of nasty bitter tough kidney beans in chilli, along with pinto or borlotti and baked beans. They take on flavours brilliantly and overcooked so they are on the point of collapse (dried ones are always cooked in the pressure cooker here) they are completely different.

joedenise

I sometimes make falafels or humus with chickpeas but like others tend to use them in curries.  Chana Masala is one of DH's favourite curries (after butter chicken!).