Category: Meat

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.











The Roast Pork challenge begins!

January 29, 2014

One thing I am very passionate about is not wasting food.  A Love/hate relationship I have.  
  Being creative and seeing what you can come up with from your leftovers is just fab!  I have written about this sort of thing before and will continue throughout my Blog. It excites me seeing the outcome of meals that you can produce.  Some of my best dishes/recipes have been created when doing this and Im sure some of you will agree too. 
  At the moment Sainsbury’s are currrently doing a campaign to Make your Roast go further, So I popped in, bought a generous sized British pork shoulder joint and this is the first dish. Obviously… The Sunday Roast… Bring on the “Porkathon”!




Roast British Pork Shoulder with spiced Cider Gravy:

Ingredients (Pork Joint):

-Pork Shoulder 
-1 onion
-1/2 a leek
-1 Carrot
-3 Bay leaves
-3-4 Garlic cloves crushed
– a scattering of Fennel seeds
-Small sprig of Rosemary
-Tspn of Dijon mustard
-Tspn of honey
-Approximately 2-300ml of dry Apple cider( drank the rest of the bottle )
-Water
-Rapeseed Oil or whatever oil/fat you prefer to roast your meats in.
– You could even put some apples at the bottom of the tray with the veg if they need using up.

Take your Pork shoulder joint out of the fridge to bring up to room temperature for no more than 30 minutes.

Preheat your Oven on 220c as you want your oven to be nice and hot to crispen the skin. This will make awesome crackling. 


Place all of the vegetables and herbs as above into a deep roasting tray. You will notice there is a little bit of red onion on the picture as it just needed using up, just like the rest of the tray veg.
 Score the pork skin with a Stanley knife and rub in sea salt keeping it dry. Before your Pork goes on, add a drizzle of rapeseed oil over the veg. Place the Pork joint on top as so…


Then pop the Pork into the oven for about 20-25 mins depending on the size of your joint. 
After that time, take out the pork and it should start to look something like this?…

Turn your oven down to 160c, add a few splashes of your Cider into the roasting tray, plus a little water. Now, also at this point I then brush around the meat only, some honey and dijon mustard. It only coats the outer meat, but makes those nice end bits tasty!  It also makes a our great gravy at the end! 
Cover with foil and roast for anything between 2-3 hours depending on the size of your meat. 
Always note: keep checking your joint adding more water to the roasting tin and the cider to keep it moist and for your Gravy at the end. This will give lots of gooey black bits (hey aren’t burnt) that add loads and loads of flavour.
Once you have checked your joint is done, take out to rest for 20-30 mins.
Whilst it is resting, you can get on with the Cider Gravy…
Take the vegetables out from the roasting tray, place over a low heat to allow a sticky, bubbling goodness to erupt. Add plain flour to thicken,whisking in and add water to a gravy thickness. You could always add more pork or chicken stock if needed.

Ya can’t beat a good ‘ol Sunday Roast! 









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!




A friday night supper change

March 12, 2013

When Friday nights come upon us, I always find it difficult to know what to cook?  Mainly because my Partner travels a fair way from work and also I know that He and I will want a little tipple or two, with it being Friday night.  So you begin to wonder, hmmm, I would like takeaway/Friday night food but also something that isn’t too heavy? Am I right or am I right?! 
 Well… This Friday, just gone…Oh did I accomplish this! Aarrghhh! I still get excited, still thinking about it now! I decided to go down the Carribean cuisine as Its a culture I have never cooked really before so Now is the time! And I have to say …Im hooked with Jonathan Phang’s show at the minute which encouraged me to try my own take at the lovely Fresh, Fruity, spicy amazing cuisine! 
 I decided to not be too adventurous at first and stick with something I thought could not fail, and it didnt …











Spiced Jerk Chicken with a Coconut infused rice and Sweet Pepper Sauce 

For 2 People, maybe a little more! 😉
For the Chicken Marinade:

2 Chicken Breasts ( or you could use Thighs or Drumsticks)
1 tbsp Jerk Seasoning 
Fresh Coriander (small handfull)
a good sprig of Fresh thyme taken off the twigs
Red and Green Chillies (half of each) diced finely.
Lime
Groundnut oil ( or Sunflower/Vegetable oil with be fine also)
Fresh Garlic 2-3 cloves roughly chopped
Salt and Pepper

Marinate the Chicken for at least two hours, the longer you can, the better.

Sweet Pepper Sauce:

Red, Yellow and Green peppers 1/4 -1/2 of each
2 White onions, could also use red
Chopped Pineapple, I used roughly a quarter of the pineapple
Chopped Tomatoes 1/4 of a tin
Olive oil
Garlic (use plenty, I used 3-4 cloves)

Coconut infused Rice:

I used Basmati rice for this recipe.  I tend to use my rice cooker as I then have more room in my kitchen so in rice cookers you don’t put in much water. With the right requirements of water I then added Coconut cream (half a packet).

I roasted the pepper sauce in the oven for just under 10 minutes and then placed the chicken on top with a good ‘ol stir!  

And all in all… a very light,  fresh,  healthy dish that In my eyes is good to eat all year around.  Cant wait to experiment more with this one in Summer! 😉

©Chez J9 2013