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

Double boozy brandy butter ice-cream

Double boozy brandy butter ice-cream

Brandy butter is a mainstay of Christmas cooking for a lot of us; I made two huge jars this year because one is never enough.  But two is too many; so here is my fourth way with your leftover brandy butter.  If you’re new from the Evening Standard, welcome!  I hope that you find loads of useful recipes for your Christmas leftovers.

Discovering no-churn ice-cream was huge for me; when leftover cream sits in the fridge it can be a bore and a pain. Plus the dairy industry uses a whole heap of emissions and

I now keep a tine of condensed milk in the kitchen; it’s cheap and means that I now never, ever waste cream.  If you don’t have any boozy cream then you must add a slug of brandy, whiskey or vanilla extract to your cream.  Plain cream makes for a flat ice-cream and, well, I have a whole portion to work through (I’m thinking a hot fudge sauce or an expresso poured over will get that one going).

If (if!) you have annoying leftover chocs, you can chop them up and add them in; I went for pounding some salty peanuts and sprinkling them on top.  Or do both!  A true, proper, leftover busting recipe.

Brandy butter double boozy no-churn ice-cream

Inspired by Nigella’s No Churn Coffee Ice -Cream
Makes 1.5 pints/800ml

Ingredients

250 ml cream – you can mix up boozy Xmas creams and plain cream
175ml condensed milk
If using plain cream, add a good tablespoon of whiskey/brandy/vanilla essence
To serve: pounded peanuts, finely chopped choc or chocolate sauce

Tools
Measuring jug
Large bowl
Electric whisk/stand mixer OR Balloon whisk and strong arms
Freezer proof container with lid

Time
10m prep
6 hours (at least) to freeze

Method

Place the creams and condensed milk in the large bowl
Whisk together until there’s lot of little bubbles and the mixture is light and airy
Crumble in the brandy butter and stir
Pour into container
Place lid on and put in freezer

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

ann@storrcupboard.com

(Bread sauce scraping) little baked pockets

(Bread sauce scraping) little baked pockets

These are my biggest experiment and I’d love to know what you think. Bread sauce, reimagined, 3 ways, baby.

I thought about scones and I thought about their non-buttery brother soda bread and I thought fuck it – let’s try something different.

These are funny things .- halfway between a pitta and a cracker. They are best when warm – slice into each little pocket and stuff in any scraps of cheese that have been hanging around.  The cheese goes a little melty and against the little cracker pocket it’s perfect.

The cumin seeds are optional; bread sauce is traditionally made by simmering bread and milk with an onion that has been studded with a couple of cloves.  Cloves, cumin and hard cheese are a fab combination, so if you feel like getting creative with your leftovers (and maybe avoiding a trip to the shops) try these!

(Bread sauce scraping) Cumin Pockets

Makes around 12, depending on the size of your cutter

Ingredients

around 150 grams leftover bread sauce
225 grams plain white flour + more for rolling out
1/4 teaspoon salt
1 teaspoon baking powder
50 grams unsalted butter
1 teaspoon cumin seeds
Around 1 tablespoon milk

Tools

Scales
Measuring spoons/teaspoon
Bowl
Greaseproof paper
Baking sheets
Rolling pin or wine bottle
Optional: biscuit cutter (I use an egg-poaching ring) or sharp knife

Time

About twnety minutes to assemble and an additional 15-18 minutes to bake

Prep

Take the butter out of the fridge to soften

Method

Turn the oven to 180C and line the tray(s) with baking paper
Mix the flour, salt, baking powder and cumin seeds together
Rub in the butter
When the butter is rubbed in, stir the bread sauce in
You should have a fairly soft dough
Flour your kitchen surface and roll out the dough until its around 5mm thick
Either cut out circles or us a sharp knife to cut squares/triangles (I usually do this – saves time)
Reshape any off cuts of dough and re-roll/cut
Place the pockets on the lined tray and brush with a little milk
Bake for around 15-18 minutes until golden
Once baked and golden and puffy removed from the oven
Carefully, cut into them and liberally stuff with cheese and allow the cheese to melt; enjoy!

Storage/further meals

Eat when warm and stuffed for best flavour; reheat as necessary.  Store in an airtight container for up to 5 days.

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

ann@storrcupboard.com

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