Smokey Barbecue Noodles

Smokey Barbecue Noodles

by | Jul 12, 2019 | Cooking With Kids, Leftover Meat, Little Bit Of Meat, Lots Of Little Leftovers, Main Meal, Midweek Recipes, No Food Waste, Quick Quick, Recipes, Skill

Hoisin barbecue noodles

Barbecueing is one of my favourite ways to cook. Mostly because I like building up fires and being outside.

Cooking the right amount is almost impossible, when you take into account having to shave off charcoal edges here and there (I’m still learning about the right heat, okay?). And it’s nice to have friends and not nice to see arguments over who gets the last piece of chicken..

Inspired by the chow mien I made a little while back, I got to thinking about how a small amount of meet could make the perfect bowl of noodles. And, god I love it when I’m right.

 

Leftover Barbecue Noodles

Ann Storr
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 inch ginger
  • 1 clove garlic
  • 150 grams fresh greens (spinach, chard, kale)
  • 50 ml vegetable/chicken stock/water
  • 1 tablespoon hoisin sauce
  • 2 tablespoons shoyu/light soy sauce
  • pinch soft brown sugar
  • at least 25 grams leftover barbecue protein per person

For the noodles

  • 150 grams dried noodles
  • 1 tablespoon sesame oil

Tools

  • Chopping board & knife
  • Wok
  • Measuring jug
  • Measuring spoons/teaspoon & tablespoon
  • Saucepan & colander/sieve

Instructions
 

  • Shred the leftover barbecue meat/fish/veggie into small pieces
  • Finely chop the garlic and ginger. Cut the onion or leek into 5mm slices
  • Cook the noodles to packet instructions. Once you have drained them, stir the sesame oil through and set to one side.

The stir fry

  • Heat the wok until smoking and add the oil. Add the garlic and ginger and stir fry for 5 seconds then add the onion/leek. Stir fry for one minute before adding the garlic and ginger and quickly deglaze the wok with Shaoxing rice wine.
  • Add the chicken/veg stock, Hoisin sauce and light soy sauce. When boiling, add the greens and shredded meat.
  • Stir the cooked noodles through and serve

Storage

  • The noodles will keep fine for a few days in a lidded container. You can eat them cold.
Keyword eating on a budget

Egg and bacon quiche

Egg and bacon quiche

by | Jun 23, 2019 | Healthy Lunch, Lazy Afternoon Cooking, Leftover Baking, Leftover Meat, Little Bit Of Meat, Lots Of Little Leftovers, Main Meal, No Food Waste, Recipes, Skill, Soft Vegetables, Vegetarian Recipes

Egg and bacon quiche.

Okay, there is more than one egg yolk in this dish, but what I want is to inspire you to have a zero waste, adaptable set of recipes.

If you’re veggie, or don’t have bacon, then just leave it out. Add in more onions, or leeks. Or some tuna and sweetcorn.

If the thought of making your own pastry is a little intimidating, then buy a packet of shortcrust or a ready made base. If you can learn to make your own it’ll cost you about 50p in flour and butter, not £1.39.

There are a lot of steps in this recipe. If you’re new to making pastry or quiche, then take it one step at a time. The pastry can be made a day or two in advance, it can be baked and left to one side. GO at your own pace and then enjoy your zero waste egg and bacon quiche.

 

Leftover egg yolk tart

Okay, this is a leftover smashing meal. Good luck!
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Ingredients
  

For the pastry

  • 125 grams plain flour + more for rolling out
  • 65 grams unsalted butter

OR

  • 35 + 30 grams lard/unsalted butter, respectively
  • pinch salt

For the leftover egg yolk filling

  • 1-2 leftover egg yolks
  • 1-2 whole eggs
  • 150 ml cream (double or single)
  • 1 onion add in another one or two if not using bacon
  • 100 grams bacon (optional) you could use mushrooms instead
  • 150 grams cheese - cheddar, Gruyere, double Gloucester.... just a melting cheese, it doesn't really matter which one
  • optional: 1 parmesan rind
  • optional: bay leaf, nutmeg
  • Salt & pepper

Tools

  • Scales and mixing bowl
  • Food processor or mixing bowl
  • Chopping board and knife
  • Bowl & cover for pastry
  • Measuring jug
  • Rolling pin
  • Pie dish, ceramic or metal
  • Cheesegrater
  • Baking beans
  • Greaseproof paper
  • Fork
  • Optional saucepan

Instructions
 

If using bay, parmesan rind ....

  • Place the cream, flavourings and seasoning in a saucepan. Turn the heat to medium. After 5 minutes, turn the heat off and leave them to one side for up to a day.

If making your own pastry, processor method

  • Place flour, salt & butter in the processor. When they look like sand, add a little water and process. Turn out onto a floured surface and squish together. 

If making your own pastry by hand

  • Cut the butter/butter and lard into cubes. Rub the fat into the seasoned flour until it looks like sand.

Both methods

  • Add just enough water to make it come together. This means that, when you squish it about, it doesn't crack and crumble.
  • Place in the bowl, cover and leave for at least 30 minutes in the fridge.

Make the filling

  • If you're using bacon, cut the fat off and put it in the pan to render. This will give the whole mixture the flavour of bacon.
  • Dice or slice the onion. Put the pan on around medium heat. Add the onions and DON'T LET THEM BROWN. 
  • It'll take at least 15 minutes for the onions to squidge down. Make sure you cannot see any white. 
  • Fry the bacon in with the onions. Grate the cheese.
  • If you've seasoned the cream with parmesan rind and bay, strain the cream into a bowl. Beat the egg yolks and whole egg into the cream. Stir in the cheese.

Bake the pastry

  • Turn the oven to 220C. Place a tray in the oven to heat. 
  • When the pastry is golden and lovely, turn the heat down to 180C. Remove the
  • Flour your counter (if you've been tidy enough to clean it since making the pastry). Take the pastry from the fridge and roll it out. Place it into the tin/dish. Prick it all over with the fork. Place the greaseproof paper over the pastry, cover it with pastry weights..
  • Place the quiche onto the hot tray and bake for about 15 minutes, or until golden brown.
  • Meanwhile, mix the onions, bacon and cheese custard mixture. Taste and season further if needed.
  • When the pastry is cooked, carefully remove the hot baking beans and leave them to cool. 
  • Pour the custard into the hot pastry case and return to the oven. Bake for around 30 minutes or until set.

Storage

  • The tart will keep in the fridge for around 5 days. If you want to reheat, it's best to let the tart come to room temperature and then place in a warm oven until warm through. Don't reheat again. And don't microwave! The pastry will go all floppy and foul.

Crispy schmaltz mashed potato

Crispy schmaltz mashed potato

by | Jun 2, 2019 | Cooking With Kids, Lazy Afternoon Cooking, Leftover Meat, Little Bit Of Meat, Main Meal, No Food Waste, Recipes, Skill

Crispy schmaltz mash potatoes

Okay, so you could eat these as a side dish. But, for me, these chicken fat rich mashed potatoes, drowned in gravy, are good enough on their own. Maybe some broccoli and peas so that the whole meal isn’t beige.  Don’t skip the rosemary, it’s heavenly, and the perfect way to use up your leftover chicken skin.

 

Schmaltz Mash Potatoes

Adapted, barely, from James Beard 'Waste Not', p83 
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Servings 2

Ingredients
  

For the schmaltz

  • at least 90 grams leftover chicken skin & fat

For the mash

  • 450 grams floury potatoes such as maris piper, king edwards, or 'red'
  • 50 grams butter
  • 75 ml single cream you might need more or less depending on how much chicken skin and fat you have
  • The schmaltz

To serve

  • Chicken gravy
  • One sprig of rosemary

Tools

  • Scales and bowl
  • Small saucepan with lid
  • Large saucepan
  • Measuring jug

Instructions
 

Make the schmaltz

  • Chop up the skin and fat, and place in the saucepan. Cover with water and put on a medium heat. Stir occasionally and cook at simmering point for an hour.
  • Increase the heat to medium after an hour and continue to cook the mixture until the pieces of skin have browned. This will take around 15 minutes.
  • Strain the schmaltz; if there's any little crunchy bits at the bottom of the pan

Make the mash

  • Peel and boil the potatoes in well-salted water. They are cooked when a knife pushes into one and gives way.
  • Mash the potatoes with all the cream, all the schmaltz and all the butter.
  • Warm up the gravy, finely chop/mince the rosemary, and serve. Add some green veggies on the side, if you like, maybe a fried egg.

Storage

  • The mash will keep for up to five days.

Crispy chicken skin chow mien

Crispy chicken skin chow mien

by | May 30, 2019 | Cooking With Kids, Leftover Meat, Little Bit Of Meat, Lots Of Little Leftovers, Main Meal, Midweek Recipes, No Food Waste, Quick Quick, Recipes, Skill

Crispy chicken skin chow mien

So you’ve rendered the fat from your chicken skin, but maybe you want something a little more adventurous than just, you know, eating it? Remember, relay race – what ideas do you get from this crunchy, deeply savoury, salty goodness?

Learning more about Chinese cuisine is where I’m at, and my kids love the noodles and rice that are part of it. This chow mien went down a treat. Stir fries are a perfect salty/sweet/fatty meal and perfect for mid week cooking. You do need to be ready, pay attention and be ready to bin any garlic that is burned.

You can use any green veg in this, really. If you don’t have much chicken skin, you can always add any leftover meat you might have hanging around, or some egg or cashew nuts. It’s a template to get you using up those random bits in your fridge for a healthy, thrifty, leftover busting dinner.

 

Leftover Barbecue Noodles

Ann Storr
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 inch ginger
  • 1 clove garlic
  • 150 grams fresh greens (spinach, chard, kale)
  • 50 ml vegetable/chicken stock/water
  • 1 tablespoon hoisin sauce
  • 2 tablespoons shoyu/light soy sauce
  • pinch soft brown sugar
  • at least 25 grams leftover barbecue protein per person

For the noodles

  • 150 grams dried noodles
  • 1 tablespoon sesame oil

Tools

  • Chopping board & knife
  • Wok
  • Measuring jug
  • Measuring spoons/teaspoon & tablespoon
  • Saucepan & colander/sieve

Instructions
 

  • Shred the leftover barbecue meat/fish/veggie into small pieces
  • Finely chop the garlic and ginger. Cut the onion or leek into 5mm slices
  • Cook the noodles to packet instructions. Once you have drained them, stir the sesame oil through and set to one side.

The stir fry

  • Heat the wok until smoking and add the oil. Add the garlic and ginger and stir fry for 5 seconds then add the onion/leek. Stir fry for one minute before adding the garlic and ginger and quickly deglaze the wok with Shaoxing rice wine.
  • Add the chicken/veg stock, Hoisin sauce and light soy sauce. When boiling, add the greens and shredded meat.
  • Stir the cooked noodles through and serve

Storage

  • The noodles will keep fine for a few days in a lidded container. You can eat them cold.
Keyword eating on a budget

Crispy chicken skin – with extra rewards…

Crispy chicken skin – with extra rewards…

by | May 29, 2019 | Cooking With Kids, Leftover Crushing Snacks, Leftover Meat, Lots Of Little Leftovers, Quick Quick, Recipes, Skill

Crispy chicken skin with benefits

I was veggie for 8 years. I most missed roast chicken, picking at all the good bits with my dad, like little Henry VIIIs at the end of Sunday lunch.

Rediscovering the joys of crispy chicken skin has been a joy of my later adult life. If a recipe calls for chicken thighs, I’ll always, always strip the skin off to render the fat. It takes a little time but you don’t have to pay any attention. Slowly the fat will melt into the pan, leaving you with crispy chicken skin that you can, if you’re me, enjoy just with some salt and a cold drink. If you feel so inclined, crumble it through some popcorn.

The benefits? Now you have chicken fat to cook with. Think relay race: what does that chicken fat inspire you to cook? It will only keep for a week or so, in a lidded jar in the fridge. Maybe you’ll make pasta; maybe a stew. The point is that from one packet of chicken thighs, you have the stew you were going to cook, some crispy skin and some fat. One meal, one snack and one store cupboard ingredient, and never a leftover, leftover.

Crispy chicken skin with benefits

Rendering fat from meat is a zero-waste and tasty way to make the most your chicken
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Ingredients
  

  • chicken skin
  • salt go crazy with smoked salt if you have it...

Tools

  • frying pan
  • tongs
  • jar/little pot for storing leftover fat

Instructions
 

  • Place the chicken skins in the frying pan and salt them well. Turn the heat to medium and gently cook the skins through.
  • It will take about 20-30 minutes to get the skins crispy, gently pulling the skin so that it's as thin as possible.
  • When you are happy with the crispiness, eat. You can store them but they are best served warm, maybe with a little extra salt.

The fat

  • Pour the fat into a jar and store in the fridge. It will keep for around a week or so. Use the chicken fat instead of any butter or vegetable oil if you're making a soup or stew.

Milk Bread

Milk Bread

by | May 19, 2019 | Breakfast, Cooking With Kids, Dodgy Dairy, Lazy Afternoon Cooking, Leftover Baking, Lots Of Little Leftovers, Recipes, Skill, Vegetarian Recipes

Milk Bread from worrisome milk

My bread isn’t going to win any beauty prizes, but milk bread is a perfect way to deal with “oh lord I forgot to cancel the milk” or “we both bought milk and now  – is it sodding off?!?!” problems.

When I first made this Rachel Roddy recipe, my youngest ate three rolls as soon as they were cool enough, and begged me to make them again. If you want to learn about better Italian cooking, then I cannot recommend Rachel’s books or column enough. Simple recipes, no fancy ingredients and very, very helpful suggestions.

Your milk: if you’re a little concerned about if it’s safe, remember what to do: first, sniff it; if you’re not sure, then taste just a tiny drop. If your milk is a tiny bit sour then you should be fine to bake it in this loaf. Believe me, in my skint days, sour milk went into many loaves of milk bread and soda bread. Once you’ve tasted the milk, if it makes you want to vom, then of course do not use it. If it is one or two days passed it’s ‘best’ date, you are likely to be okay. The heat of the oven will kill any potential germs but, unless you’re buying raw milk, the pasteurisation and filtrations systems of milk treatment will keep you safe and well.

Millions of litres of milk are poured down the drain of every UK household. That milk is sold as a lost leader by supermarkets. Not only are we wasting our money, we are not being mindful of the backbreaking work of farmers and cows in getting this milk to us. So don’t fucking waste it just because of a date! Use your senses, use these recipes and make sure there’s never a leftover, leftover.

Ratio note

Bread is, almost always, an easy ratio. This way, if you have 750 ml or 225 ml of milk to use up, get your maths brain/calculator out and get cracking:

100% flour (e.g., 1 kilo)
60% liquid (600ml)
10% yeast (10 grams)
20% salt (20 grams)

 

Milk bread

Adapted, barely, from Rachel Roddy, The Guardian, 5.11.2018
Print Recipe Pin Recipe

Ingredients
  

  • 300 ml worrisome milk
  • 1 egg
  • 500 grams plain flour
  • 5 grams fast action yeast if you bake a lot, consider buying a tin as the packaging is recyclable, and you can use a more accurate weight.
  • 10 grams salt this is the same as 2 teaspoons but I find it easier to just weigh straight into the scales
  • 10 grams sugar

Tools

  • Scale
  • Large mixing bowl
  • Measuring jug
  • Whisk
  • Clean tea towel
  • Loaf tin/ovenproof dish
  • If baking rolls: greaseproof paper
  • Wire cooling rack

Instructions
 

  • I use a digital scale and just weigh all the dry ingredients on top of each other. Stir them together
  • Break the egg into the milk and whisk together with the whisk or fork. Pour into the flour mixture and get your hands right in there. The dough should be soft, not sticky.
  • Now, you can either knead the dough for ten minutes, or you can do the no-knead method: shape the dough into a round and return to the bowl. Every time it reaches double the size, knock it back. You have to go this about 6 times (so 6-10 hours) but it works for me.

Ready for baking

  • Lightly flour a counter and shape the dough into a loaf shape, or into rolls. (I have a shite sense of weight, so I weight out 100g lumps of dough for a roll; there's usually one weird one left over).
  • Grease your loaf tin and gently place the dough into the tin. If making rolls, I line an ovenproof tray with greaseproof paper.
  • Turn the oven to 180C. Cover the dough with the clean tea towel and leave to double in size.
  • Lightly brush the buns with milk and place in the oven; the loaf will take around 40 minutes, the buns around 20.
  • When the oven pings, if it's the loaf, upend it onto a clean tea towel or wire cooling rack. If it sounds hollow when you tap it, you're good to go. If not, pop it back in. With the rolls, you are probably okay.
  • When you're happy that everything's cooked through, place on the wire cooling rack (removing any greaseproof paper if you've used) and leave, if you can, to cool.

Storage

  • Once cool, I use a super sexy giant tupperware to store my bread. 
    It will freeze well, in a bag, for a couple of months.

Relay racing it

  • Of course it's just bread; but the softness of milk bread makes superb eggy bread or bread and butter pudding. 

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