remember...they're not leftovers, they're ingredients!

bellaquidsin

craftycrofty wrote: »

My Mum insisted on roasting some pork yesterday, as well as the Turkey and the pork remains untouched!!

I have split it & put it in the freezer until I can think of something to do with it.

My question is, can I put meat that has already been roasted in the slow cooker? The pork is a bit tough and I thought about making it into a curry using the SC to try and soften it up a bit.

What do you think?

CC

My Slow Cooker book says not to reheat meat in the slow cooker. It's something to do with taking it through 'blood heat' again (the temperature at which bacteria will thrive) and the slow cooker does not do this quickly enough.

Bella

sunshine6650

Im having to make 2 roast dinners, one yeast for us 7 another today & grandparnts for them, For the first time ever & thanks to this site when carving yet meat i took bits & put them in a bag ready for a curry etc..im still getting there with the soup tho! last one was so think once i blended it!!

I save everything now...Im even being daring & eating a bagel now that ran out 24th....ooooooooohh but a few months ago i was wary even a day before the date & threw loads.

COOLTRIKERCHICK

we went to my mum's for dinner yesturday... and as usual there were loads of veg left over.. so i told her not to throw it away ( as she would normally do) in the end i ended up taking them home:D so i was thinking of freezing then in mixed portions for me.. as these will be great to take to work.. in the new year....with what ever meat i have cooked that week, and just make some bisto granuals up in a cup..i normally make gravy from scratch, but i allways have a jar of bisto in the cupboard for 'quick' dinners

most of the veg that was left is what my kids and hubby dont like.... mashed parsnips...sprouts...... broccli......swede.....

so all the more for me:D


i personally think.. its the supermarkets fault that we buy sooo much food... they make us believe that we got to have trifles....cheese.... party food.... loads of meat....... etc....

i should imagine years ago...... christmas was the time you had food that you never used to have through out the year... as you could not afford it.... like a chicken ....so you would save throughout the year so you could buy a few luxuries for chrismas day......

i must admit every year for the last few years i have cut back on the year before..... and we havent noticed it to be honest...... we dont have people round over christmas....and if we did to be honest i would not spend loads of money on party food etc.. for them as prob... they are sick to the back teeth of food and sweets..... a turkey sandwich with hm chutney.... and a few other bits would be it......


next year..going by this year, we still have room to cut down a bit more ( on the sweets )

JoJoB

I've chopped up the leftovers of my soya roast and put it in a pie dish with some left over veg (carrots and broccoli), poured leftover gravy over it and then poured over a tub of single cream. Seasoned with pepper (you can salt to taste but I don't keep salt in the house).

Just about to put boiled potatoes over the mixture and roughly break them up with a fork. Sprinkle of pepper and dots of butter all over and pop in the oven for 30 mins for a great big creamy left-over pie. :T

Hootie19

COOLTRIKERCHICK wrote: »

and just make some bisto granuals up in a cup..i normally make gravy from scratch, but i allways have a jar of bisto in the cupboard for 'quick' dinners

I always used to use those granules, but they never tasted of the meat they were meant to. So now I make double quantities of gravy with the meat juices, and freeze half. (I usually buy a huge joint of meat and slice it all up, eat a dinner's worth, freeze a dinner's worth -with enough gravy to serve with it - and use the rest in sandwiches, which I also freeze for packed lunches).

I do find that the reheated gravy needs a quick whizz with the handheld mixer as it seems to go a bit grainy though.

carrieann_2

ihad made 2 x pasta salads on sunday as we had family round for a buffet meal. Used the roasted mediterranean veg one with some leftover baked salmon and cheese sauce for a xmas eve pasta bake - was yummy - then i made the tuna pasta one into another pasta bake by mixing it with left over bread sauce and milk then cheese grated over for tea last night- also yummy. served both with leftover salad! today have used all the veg peelings to make a soup - have blitzed it using handheld blender - is lovely! will be having that with homemade bread for tomorrows dinner.still have lots of turkey and ham left which will be frozen for future meals.

thriftlady_2

1) Leftover goose and roast veg made into a hash with leftover gravy and stuffing and a splash of something alcoholic. That's tea tonight.

2) Goose carcase is in the freezer and will be made into stock later this week for soup.

3) Goose fat will be frozen in small quantities for use throughout the year.

4) Leftover gammon has already done 2 meals with salad and will make another one tomorrow. Mum had some to take home.

5)Leftover Christmas pud and mincemeat and apple crumble. We will struggle to eat these I'm afraid. The kids (freakish little so and sos that they are prefer fruit) and OH isn't a pudding person. I think I will freeze the crumble in individual portions. I'm not sure about the pud though. I've a feeling it might get binned

6) mince pies -yes, I made too many and there is a tub of them in the cupboard and another bag in the freezer. Still they can go in lunch boxes.

noonesperfect

IMO once the trifle has been attacked it never looks very appetising.

I put the whole lot in the liquidiser and put it into dish and redecorate as "another" pud. It's totally delish

champys

beedeedee wrote: »

We bought some of those duck breasts from Lidls and they were huge! Lordy knows what sort of ducks they were.......
However, delicious as they were, there's half of each one left - what on earth can we do with them please?

Chopped up fairly small they are very good in a lentil salad made with green or brown lentils, oil, vinegar, a little Dijon mustard and finely chopped shallot or onion. You can add other veg too, or tomatoes, etc.
If you feel it is too cold for salad, the duck breast does a nice cottage pie as well. Or fry up with some onion and curry paste, add cooked rice and make it a duck breast biriyani.....

Emmacw

Turkey carcass was stripped on Christmas day and I have 4 bags of meat (enough for us 3) in the freezer.

Left over roasties are in the freezer with previous l/o roasties - now there are enough for a whole meal - ideal for mid week.

Stock made in the slow cooker last night and about to go in the freezer. 2 x 2 litres for use as soup base which I take to work.

Left over veg in fridge but about to be transfered to my 'soup box' in the freezer which when full becomes my ingredients to add to my stock (tightwad gazette tip) to make my 'left overs' soup.

Mince pies are in the freezer as they were made last weekend so just bring enough out for each meal/snack. Those not eaten this week will be in DD lunchbox during Jan.

Gosh - re-reading the above I actually feel positively OS!

Today we are having a normal eating day as we have already had 2 days of large buffets and Christmas Day itself so need respite before we have another 3 days of buffets/family celebrations. (My family is spread somewhat and involves 2 lots of step parents so we cannot have 1 large family bash)

Emma xx