Thursday, 15 January 2015

Update, welcome and just can't help myself!

First of all, the menu page has been updated with our latest round of meals. Our total meat spend was in total, £1 over (for us both) on what is normally allowed, but it was our delayed Christmas week and we reckon that all in all, it wasn't too much!

Welcome to A Few Pennies and S R via here and Marie Barlow via Bloglovin.

Despite wanting to eat from our freezer, fridge and stores, when it comes to stretching and making more meals, I just can't help myself. For our Christmas dinner, we had slow roast belly pork and ate 1/2 of it. Four more slices were eaten cold with salad stuff and the rest, roughly 4" in length, were diced into small cubes to make two meals:
On the left of the bowl is 2 chestnut mushrooms diced in a similar size to the pork.  Then a can of baked beans, pepper and a good squirt of red sauce plus several dashes of Worcestershire were added:
Mixed together and divided between 2 enamel tins:
Topped with mashed potato:
One was cooked and served with peas for our tea:
The other frozen for another day. All in all, the joint of belly pork did 4 very generous roast dinners, 2 snacks and 2 dinners. As it shrunk so much during cooking, I don't think I could have done much more with it.

I do however still have the bones which I shall roast when the oven is next on then use to make soup. That will probably give us 4 - 6 bowls of soup, which makes the overall cost of all the meals more palatable!




8 comments:

  1. Ah funny enough I'm making something similar today with the left overs from last nights lamb, ooohhh I feel a recipe post coming on....that'll be a novelty for moi. Didn't think of saving the bone though, tis already suspended in the garden just to tease the terrible twosome and give something for the local Jackdaws to have a go at.

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    1. Recipe posts always appreciated, try something with the bone next time, it can always hang out after that!

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  2. Oh my GOODNESS Dc! Belly pork and mushroom cottage pies! Well, they'd have to be called ... er.... pig-pen pies, or swineherd pies wouldn't they? Hahahahaha! No, what a great idea, we LOVE slow roast belly pork. It's a shame the Fritterati have discovered it, that's another cheap meal gone west! I'm like you, I love to squeeze just another meal out of something, and we do like our food, so it isn't that I'm being parsimonious.We now have most of a whole lamb in the freezer , I want to sit quietly and work out in advance some really creative things to do with the various cuts. Lx

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    1. I am sure you will plan very well. If we have a next time, I would maybe fry the mushrooms first.

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  3. I have never used baked beans in a mashed potato pie before but it sounds delicious. I am going to think about what I can substitute the pork with and have a go x

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    1. I often add them as their sauce adds something to the taste.

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  4. I often extend mince with baked beans ... it makes a nice cottage pie .. like you say the sauce adds something to the taste.

    Vicky x

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  5. If I use raw mince, sometimes I add beans plus drained tinned tomatoes. The juice then extends the gravy.

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