Category: Leftovers

Roast Pork leftover dish No2…Retro Style!

February 5, 2014

This recipe is the 2nd leftover dish from the Roast Pork Shoulder I did.  Technically, the 3rd Pork dish of that week.


  By this point, I was starting to suffer! I felt the Pork smell sweating out of me! But I was determined to cook that final dish, So I felt it had to be something I hadn’t cooked for a long while…A very long while even! 

  I had some double cream to use up and also fancied something with rice that evening. I didn’t want something too creamy mind you.  Then it came to me…A lovely Retro Classic, Normally done with Beef but I  feel this worked actually better.



                                             
 Retro style Roast Pork Stroganoff :

Ingredients:

(Approximately for 2 people)

–  Leftover Roast pork shoulder 
–  2 Garlic cloves chopped finely
–  1/2 an onion sliced
–  About a 1/4 of a leek, finely sliced width ways
–  A very small Sprig of Chopped fresh Rosemary, Thyme, Sage and I used Lemon Thyme, but if you don’t have that you could add a little lemon zest.
–  A Small knob of Butter 
–  Rapeseed oil or olive, whichever you always use.
–  150ml of the leftover gravy from The roast pork shoulder dish (Contact me If you don’t have this, We can think of alternatives)
–  1 Tsp of Smoked Paprika
–  1 Tsp of Chilli Powder
–  1 Tbsp of Dijon mustard.
–  100 ml of Double cream, may need to add a touch more, depending on how creamy you like it.
–  Seasoning if it needs it. I only added a touch of cracked Black Pepper.

Add a touch of oil and start to fry the Onion, Leek and Garlic. If a little dry, add the Butter but not too much as the Leftover pork will still contain Fat.

To the Onion and Leek mixture,  add your leftover Roast Pork and your Herbs.

By this point, you can add all of the rest of your ingredients, but add a little at a time if you don’t want it to be say, Spicy, salty or creamy.

I served mine with White long Grain Rice.  There were also meant to be some steamed Broccoli on there too, but I was so pleased with the taste of this dish…I forgot!  Found them in the Pan when I went back for seconds! Whoops!

This Dish I will definitely do again. It was lovely and comforting, cheap as a leftover meal and quick for when you have a busy midweek time doing household chores, picking children up from activities etc…

Just try not to forget the steamed greens like I did!







 

Roast leftover Dish No 1 and the start of… Chinese New Year!

January 30, 2014

One thing I must mention regarding my Challenge Roast Pork dishes this week, is that I wasn’t going to buy anymore ingredients for any dishes.  Purely because it is even greater of a Challenge that way and to top it off… it’s the end of the month!  Such a tough month after Christmas, so even more the better to make your meals go further.  I was to purely use Only what was in my fridge and cupboards and of course the Pork! . Which, when you start to look, you have more than you think, well I did. That being in my fridge and of the leftover Pork! I started to wonder then, how I was going to eat this all! 

 I had many ideas buzzing around in my head that I could do, but one dish that I really fancied that night was a Stir fry with Noodles, great! So be it! 
  Now I cook ALOT of Chinese Food, believe me! But what is even better this week is that I can also combine this dish as an Add on or should I say, a “starter” for Chinese New year! Which kicks off tomorrow, January 31st (or tonight in some homes)!

 So this was the first leftover meal from my Roast Pork Shoulder. A quick, Cheap and tasty dish to eat anytime of the week. With an added ingredient that you may think is rather strange but worked perfectly. Which is the Pink Grapefruit.  I had some leftover and  I had previously used Orange with Duck, Lime with chicken, Lemon with prawns etc…So I had a go and I was thoroughly Impressed! I only used a little so not to overpower the flavours too much.
 I used to say I was one of those people that didn’t  like to mix fruit with savoury, just because I didn’t like pineapple on a Pizza! Now look at me! 


Roast Pork and Vegetable Stir Fry with Grapefruit:

Ingredients:
(Serves 2 approximately)

– 150 g Noodles (Dry)
– 3 cloves of Garlic finely chopped
– half an inch cube of Fresh Ginger finely chopped
– tbsp Light Soy *
– tbsp Chilli bean sauce ( slightly spicy, I used Lee Kum Kee) *
– tbsp Hoisin Sauce (Lee Kum Kee) *
– tbsp Oyster Sauce *
– tbsp Honey *
– tbsp Rapeseed oil or you could use Groundnut/Sunflower oil *
– tsp Dark soy ( for colour )
– Leftover roast pork
– Broccoli into small florets (pre-soak in a bowl with boiled water over for 5 mins)
– 1/2 a Carrot sliced thinly 

– Small handful of Snow Peas 
– 1/2 Onion sliced 
– 5-6 segments of pink grapefruit.



Mix the ingredients marked * in a bowl, as you would a marinade. Then add half of your Garlic and Ginger to it.

Add your leftover Roast Pork to this sauce to coat it.
Cook your Noodles as per packet instructions. Fire up your Wok with a dash of oil that you are using and start to stir fry your Onions and Carrots. Then add your pre soaked Broccoli, stir fry for another minute adding the rest of your Garlic and Ginger. 
You can then add your Pork to the veg, snow peas and then your Cooked Noodles. Finally add your dark soy for colour. If it is a little salty, add a little more honey or sugar to balance. You can always add water if you feel it is a little dry. Never add more oil.

Now you can add your Pink Grapefruit for the end result.



A Quick, Cheap and Tasty dish with your leftovers.











A Great affordable meal from leftovers :-) !

May 9, 2013

Ok so I was “umming and Arring” , (debating), on wether to put this recipe on.  But in actual fact I realised it was a great little number to write about.  
  Now this recipe isn’t one to “wow really” at first glance (please excuse the poor photo!),       and there are so many versions of this recipe,  just purely because I suppose it is very versatile.  However, one Vital point I have to make about this recipe, is that it is cost effective or even so, thus can be created from the brilliant leftovers from the day before! 
 One thing all of My readers out there will probably agree with, is that we all like to save a few pennies. To buy maybe the finer foods we enjoy to eat?  Or Fine wine?  Or even for that break away to maybe have them all ha ha! Here it is…

 Beef Keema Matar Curry:











Recipe: For 2-3 people (approx)

If you dont like dishes too spicy, just go easy on the chillies ok!

300g Minced Beef Or Lamb Mince (or if you had left over lamb or beef from a roast you could use)
1/2 tsp of Ginger
2 Garlic cloves finely chopped or minced
1 Onion Diced finely
salt and pepper
1 chopped green chilli (add more if you like it hot but we are adding hot chilli powder aswell)
1 tsp of hot chilli powder
1 tbsp of Mild curry powder
1/2 tbsp of Garam masala – Normally bost of these spices wouldn’t work quite well together and you could just use Tumeric powder, but I took the chance and it worked.
1/2 tin of chopped tomatoes or fresh
1/2 tbsp of Tomato puree
about 4 medium sized potatoes 
Frozen Petit pois or garden peas
A little beef stock with water just to keep a nice sauce and to enhance the Beef. Use Chicken stock or lamb if it is Lamb meat.
Chopped Coriander to serve.

Chop your potatoes into small chunks or quarters and blanch them off. Do not boil totally as you want them to still have a crunch as they are going into the curry.  Then defrost your peas.

Fry off the Onion, Garlic, Ginger, chillies and dry spices for a few minutes. Add the meat and the seasoning until the meat has browned and cooked through.  Add the Stock, Tomatoes, puree, and cook on the stove for about 10 minutes, checking that it wont go too dry or stick etc. Add the potatoes and cook for a further 5-10 mins and a few minutes before it is done, add the defrosted peas.
Serve with the chopped Coriander on top.  I served this with Basmati rice but you could just have this with lovely Chapatis…your choice!