Leftover roast (turkey, chicken, pork …) sarnie

Leftover roast (turkey, chicken, pork …) sarnie

(This is an updated post from last year)

Okay yes it’s a sandwich BUT, it’s to illustrate a point… and yes it’s a horrible photo, but I’ve been learning a lot and I hate to make food to just photograph it.

A lot of people aren’t keen on freezing cooked meat.  Once it’s been cooked, you have killed off potentially dangerous bacteria.  Take your leftover turkey and slice it.  Once it’s totally cool, place it in freezer bags or containers.  If you want to have a couple of slices here and there for sandwiches, or noodle bowls or salads, place sheets of greaseproof paper between the slices of turkey as they freeze.  If you’re short of space (I have two kids one dog and a three drawer freezer), you can take the frozen pieces and transfer them to a bag which can squish into smaller spaces.

The meat can be defrosted by sitting on a cooling rack or plate and eaten within a day. This turkey had been in my freezer for two months before I added it to an avocado baguette.  And it was great and cheap and easy.

Got questions?  Please just get in touch ann @ storrcupboard.com

Happy food-waste-busting!

 

 

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Leftover roast (turkey, chicken, pork …) noodles

Leftover roast (turkey, chicken, pork …) noodles

(This is an updated post from last year)

Sometimes even a small amount of leftover meat can be enough to feed a few people. So let’s look at a second option for your leftover roast turkey, goose, ham or whatever you and yours enjoyed for your Christmas feast!

When you’ve finished with your roast pork or whatnot, deal with the meat.  My dad’s job, every Sunday, was to get all the leftover meat off the bones and get it into the fridge.  This meant it was safely stored and ready to be re-used in another meal.  Well, I mean, roast beef sandwiches, chicken sandwiches and never anything with leftover lamb – my mum always bought the smallest amount because none of us were a fan or leftover meat.

A small amount of meat can feel like a right pain in the arse because it’s not very much. It feels like you may as well just chuck it.  But, and whilst the numbers are tricky to pin down on how much carbon it takes to produce that 50g of pork.  But, let’s think about about the the feed that was grown to feed the pigs, the petrol used to take the meat from the abbatoir to the pack-house and then onwards to you.

This recipe makes a virtue out of a small amount of meat because you fry them until they are crunchy and flavoursome with some Chinese 5-spice.  A few bundles of egg noodles, some stock and a load of veg – broccoli, greens, spring onions and ribbons of carrots.  So it’s cheap but with loads of flavour and varying textures.  Personally I don’t like peppers or baby corn in a stir fry, but this is your dinner not mine.

So a few shard of meat, a nest of noodles and a handful of veg and a leftover-busting meal is yours, in a matter of minutes.  Happy eating x

 

 

 

Crunchy pork & noodles

Adapted from River Cottage ‘Love your Leftovers’
Serves 4

Ingredients

1 onion (around 55 grams) cut into half moons
1 inch ginger (around 15 grams), grated or finely chopped
1 clove garlic, crushed or finely chopped
1 medium carrot (apx. 200g)*
1/2 head cabbage, shredded (apx. 200g)*
1 courgette (apx. 200g)*
1/2 head broccoli (apx. 200g)*
200-400g shredded cold roast meat
2 bundles of noodles
Sesami oil Sunflower/ground nut oil
1⁄2 tsp Chinese 5 spice mix
Salt
Fish sauce
Tamari or Teriyaki sauce
Chilli sauce/fresh chilli

* So, 800g veg that you like/have gotta eat up

Tools

Sharp knife
Chopping board
Heat-proof bowl
Wok
Colander
LOTS of bowls

Optional tools

Tongs
Speed peeler
Grater
Garlic crusher (if you like using them)

Time

about 20m to chop 15 m to cook

Prep

Pull the meat into shreds
Chop onion in half. Peel the skin off and cut into thin slices
Finely chop garlic
Grate the ginger (skin on or off)
If using broccoli, put a small pan of water on to boil. Add a little salt
Break the broccoli into florets. Peel the thick skin off the stalks and off the base. Cut into thin slices
Once water is boiling, chuck the broccoli in
Cook it for 2 mins and then drain into a waiting colander/sieve
Peel carrots and courgettes into long ribons using the peeler. Put to one side
Shred the cabbage
Boil a kettle; place the noodle nests in a heatproof bowl. Cook per the packet instructions
Drain noodles and set aside

Method

With the wok on the hob, place the heat to medium hot. Pour in 1 tsp sesami oil
When the oil is hot, chuck the meat in. Gently stir it around – you want it to be crispy and crunchy, not burnt. This will take between 5 and 7 mins. DO NOT WANDER OFF! Stir stir stir
When it looks golden and crisp, shake over the Chinese 5 spice. Stir around for another 30 seconds Be careful that the spices don’t burn! Tip into a waiting bowl
Pour another teaspoon of sesame oil into the wok. Wait for the oil to heat up. Once hot, add the onions and again, stir them – you want them to brown not burn
Throw in the garlic and ginger and VERY careful not to burn. Tip out
Pour in the stock/leftover gravy and some tamari. If you have fish sauce, then add a drop. Taste it: you might want some chilli, some more tamari or some sweetness. Use your judgement|When the liquid is hot, add the drained noodles to the pan, along with the peeled veg. Stir the noodles and veg to coat everything
Give everyone a portion. Pop the crunchy meat on top
Eat, messily, wearing an apron (is that just me?)

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

(Cheeseboard clearing) CHEESE SCONES!

(Cheeseboard clearing) CHEESE SCONES!

The summer at the end of uni I worked at a school outfitters; the chap in the menswear department bought himself a cheese scone from the bakery on the corner every day; I’d worked at that bakery, too, three years before.  His elevenses scone was his daily break from the double breasted blazers and cricket whites.

I’d never understood cheese scones; for me a scone meant studded with sultanas and a solid 5mm of butter.  But cut forward to the skinto years and cheese cones were my way of making soup for supper feel less meagre; a warm scone, rich with melted cheese makes a fridge-forage soup a feast.

Note: I don’t use cutters because I didn’t have any during the skint years and I learnt how to shape dough.  Squash and pat your scone dough into a round and then divide into 8 long triangles – cut the circle into half, then quarters and so on.  These will be gorg and happy leftover busting.

Note 2: if you have any cheesey milk, yoghurt of cream, this is the *perfect* way to use them up.  There’s cheese in there already, right?  So your cheesy milk has a perfect home here!

(Cheeseboard busting) cheese scones

Makes 8

Ingredients

225 grams plain flour + more for dusting
1 tablespoon baking powder
75 mixed leftover cheese
1/2 teaspoon mustard
125 – 150 ml milk/mixture of milk, yoghurt and cream

Tools

Scales
Measuring jug
Mixing bowl
Grater

Time

About twenty – thirty minutes to assemble
20 minutes to bake

Prep

Grate or crumble cheese
Gently flour the tray

Method

Turn the oven to 220C
Mix the flour, baking powder, mustard powder and salt together
Sift or whisk together
Rub the butter in
Stir in the cheese
Pour in the milk/milk mixture – the dough needs to hold together and be quite damp but precisely how much you need depends on the milk, the flour and the cheese
Pat the dough into a circle and if you like use a rolling pin to level it out
Using a large knife, cut the circle down the middle, now quarters and again – you should you eight thin triangles
Place on the floured baking tray and bake until bubbling and golden

Storage

If not eating within a day, best to freeze and eat within a couple of months

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

(Scraggy) cheeseboard end potted cheese

(Scraggy) cheeseboard end potted cheese

Lots of people say “no such thing as leftover cheese’ but sometimes just looking at those same leftovers over and over again just sucks all enthusiasm from me.  Especially as the lone adult in my home, well, it can be a struggle.

In the summer I went on a picnic; it was during the heatwave and I bought a load of cheese.  Cut to a couple of hours of unattended food and some pricey cheese later and fuck – there was no way I could let that go to waste.

When my girls were little, we’d listen to audiobooks and I loved ‘The Wind in the Willows’.  We had a recording of the Alan Bennett National Theatre version, with Richard Briers and lovely songs.  When Ratty talks about his picnics on the river there’s bloater paste and lots of potted shrimp and cheese; we’d never heard of it.

So, faced with £15 of grotty, separated cheese I made potted cheese!  This is super quick and means that your cheese is preserved for another meal – especially great for skint January. You can use it in cheese sauce, too, here’s to fighting food waste with every meal.

Potted cheese

Makes one jar

Ingredients

250 grams leftover cheese
115g unsalted butter, at room temperature – in 90 grams and 25 grams set aside
optional, but lovely: 2 tbsp sherry (or madeira or port) – don’t buy it!
1/4 tsp cayenne pepper
1/2 tsp mustard powder or prepared mustard
A splash of Worcestershire sauce (optional)
Melted clarified butter (optional)

Prep

Melt the 25 grams of butter and clarify – melt it gently until the fat and the milk solids separate.  Skim off the butter fat; save the milk solids for some lovely pancakes.

Tools

Scales
Mixing bowls/food processor
Saucepan
Jar with lid

Time

About 20 minutes

Method

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

(Bread sauce scraping) Christmas bake

(Bread sauce scraping) Christmas bake

The winter is finally setting in; the cold wind on my fingers and condensation on the single glazed windows means it’s time to use your oven for cooking.

I started thinking about how to make the most out of bread sauce a few weeks back and, I confess, I’ve found it hard.  The bread that’s in the sauce changes so much from its original state.

So I thought – sauce spreads, that’s why we like it – it eases down chunks of meat and veg.   White sauce is gloopy (my brain is the stuff of legends).

When you’re looking at the unfinished bowls from Christmas dinner on the table or in your fridge, break up any roast spuds and parsnips, and have some slices of leftover turkey, ham or stuffing to hand.  Layer them.  pour over any leftover gravy, or stock if you’ve no gravy.  Warm up the bread sauce if you have to, add a little milk to loosen, if you have to.  Push the sauce to cover your dish.  Then store it in the fridge to feed hungry people another day, or label and pop in the freezer where skint, cold January you will be very happy to remember the Christmas bake, nestled in your freezer.

(Bread sauce scraping) Christmas bake

Serves 2, heartily

Ingredients

around 150 grams leftover roasties and parsnips
around 100 grams leftover meat
Handful of sprouts
100ml of leftover gravy/fresh stock/mixture of both
150 grams leftover bread sauce
A little extra milk, if needed

Tools

Knife, chopping board
Oven proof dish
Jug if needed to make stock

Time

About ten minutes to assemble
35 minutes to bake

Prep

Break the potatoes and parsnips into smaller pieces, around 5mm wide
Same with the meat/stuffing
If the bread sauce is very thick, then loosen with some more milk until it’s spreadable/like double cream

Method

Turn the oven to 180C
Place a layer of veg in the ovenproof dish
Then a layer of meat
So on and so forth until used up, ending with a layer of veg
Pour the stock/gravy over
Smooth the bread sauce over the filling
Bake for around 35 minutes

Storage/further meals

If you’re not planning to eat this dish within 3 days I’d play it safe and pop it in the freezer

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

(DO NOT BIN) scrapings of bread sauce

(DO NOT BIN) scrapings of bread sauce

Okay I’m sorry if I’m skipping you guys to the end, mentally.  But bread sauce.  It’s a funny thing, isn’t it?

I didn’t eat bread sauce until I was 23.  My dad is a Yorkshireman, and we never, ever, ate turkey for Christmas.  So I learnt these traditions via my ex and his family who love their turkey, their bread sauce and cranberry sauce.

The name of it just sounded so gross – sauce made out of bread?!  But like Yorkshire puddings (served before the main roast, alone with only a pool of rich gravy, thank you very much) or a plate of thickly sliced bread placed in the middle of the table, bread sauce is a thrifty and delicious way to stretch expensive meat further.

But chucking it?!  No way!  If something is just, almost just, bread and milk – well, there’s loads we can do.

I made these fritters for breakfast one morning.  I said “Would you like a fritter?” “Hmmmmm, K” (she’s 13).    I stood at the cooker, cooking more.  She sat and ate, just a foot away from me.  “IS THIS A SPROUT, MOTHER?”  “Well, it’s Christmas leftovers babes”.  Reader, she ate the sprout.  And the sprout was good.

May I suggest that, when you’re clearing the table after Christmas dinner and you’re looking at the bread sauce, please please don’t just scrape it into the bin.  Wheat and milk are resource heavy to farm, so please don’t think that they’re nothing it’s just a small thing.  It’s not you know it’s not.  Squish all of those bits and scrapings into one happy fritter and trick *all* the haters into loving the leftover.

Leftover bread sauce fritters

Serves 4

Ingredients

Around 100 grams leftover bread sauce
Enough milk to take it to 300ml ml
2 eggs
Around 150 grams of leftover sprouts, carrots, ham, turkey – little bity pieces
225g plain flour
2 1/2 teaspoons baking powder
1 teaspoon sugar
Pinch salt
30g unsalted butter + more for frying

Prep

Turn oven to 100C
Mix flour, baking powder, salt and sugar together in a bowl
Melt the 30g of butter in the microwave or on the hob and set aside
Shred/finely chop the meat and veg leftovers

Tools

Scales
Mixing bowls
Measuring jug
Fork
Balloon whisk
Frying pan
Teaspoon
Oven-proof dish

Time

10m prep
20m cooking

Method

Add leftover bread sauce to jug and loosen with a little milk so there’s no lumps
Top with milk until you have 300ml
Whisk together
Crack the eggs in and whisk until fully mixed
If you’re using a big jug, add the flour mixture straight in and beat until smooth
If you don’t have a massive measuring jug, pour the liquid into the bowl and beat until there are no lumps remaining
Stir through your leftover veg and/or meat
Stir the melted butter through
** Put frying pan on the hob and add a pinch of butter – sort of 2 peas worth
Put the heat to medium hot
When the butter sizzles, pick the pan up and swirl it around so the butter is all over the bottom
Pour the batter on – enough so the fritter is about 6-7cm across (I can only cook 3 a time in my large pan)
Turn the heat to medium
The fritters are ready to turn when little bubbles appear on the surface
TIP: I loosen the fritters away from the surface of the pan as they cook, which makes them much easier to turn and less likely to catch
Using your flipper, flip them!
Mine are rarely perfect circles, so don’t worry about that
Cook for about a minute. They’re done when they are golden on the bottom
Place in the oven-proof dish, pop in the oven and start from **, until you have used all of your mixture
Serve with a little pat of butter and, of course, an egg on top

Leftovers?
Store in a lidded container in the fridge. Use as soon as possible for the best taste, but they keep okay for up to 3 days
Reheating: if there’s meat in there, I wouldn’t reheat.  If veggie, go for it.

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com