News2 mins ago
Left Overs
22 Answers
I have never got the concept of leftovers. That might seem an odd thing to say but hear me out. Growing up my mother always cooked enough food for us all to eat, she cooked often enough to know that X amount of food would feed X amount of people.
We always ate well and had plenty of roast dinners so had joints of meat or chicken etc etc. Yet we never once had anything left over, if we ever did it was certainly never in a portion big enough to do anything with, in other words the odd potato but that was a rare occurrence.
To be fair I can understand left over chicken, but just understand it, if you are only eating the breast meat why are you wasting time buying a whole one. But I have seen in the past somebody like Ken Hom using left over rice as a base for another dish, how the hell can a man who writes cookery books a profession not measure rice correctly?
How many people here have left overs to the extent they can use it as a base for another meal.... don't get me wrong buying a chicken to bone and use in X number of meals is a different thing.
We always ate well and had plenty of roast dinners so had joints of meat or chicken etc etc. Yet we never once had anything left over, if we ever did it was certainly never in a portion big enough to do anything with, in other words the odd potato but that was a rare occurrence.
To be fair I can understand left over chicken, but just understand it, if you are only eating the breast meat why are you wasting time buying a whole one. But I have seen in the past somebody like Ken Hom using left over rice as a base for another dish, how the hell can a man who writes cookery books a profession not measure rice correctly?
How many people here have left overs to the extent they can use it as a base for another meal.... don't get me wrong buying a chicken to bone and use in X number of meals is a different thing.
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It's an Irish thing.
Just get some gammon/bacon joint from the supermarket or butchers. Gammon is better. Just fill a large sauspan with enough water to cover the joint and bring to the boil. 10 Minutes before it;s ready put the cabbage in with the bacon. In the mean time have a pot of spuds on the boil...Roosters are the best. They look like they are breaking up but once they are drained, put them back on the heat and watch them fluff up.
That's it...slice the meat, serve up the cabbage and spuds with lot's of butter and black pepper...yum yum.
If we have left over meat (sometimes gilf you can only buy a certain amount at a time) I'll chop it up and put it in with the bubble and squeak and have it for lunch.
Just get some gammon/bacon joint from the supermarket or butchers. Gammon is better. Just fill a large sauspan with enough water to cover the joint and bring to the boil. 10 Minutes before it;s ready put the cabbage in with the bacon. In the mean time have a pot of spuds on the boil...Roosters are the best. They look like they are breaking up but once they are drained, put them back on the heat and watch them fluff up.
That's it...slice the meat, serve up the cabbage and spuds with lot's of butter and black pepper...yum yum.
If we have left over meat (sometimes gilf you can only buy a certain amount at a time) I'll chop it up and put it in with the bubble and squeak and have it for lunch.
http://recipes.epicurean.com/recipe/12940/traditional-stovies-on-the-stove.html
Try this recipe. You can chuck any thing in if you want to. If the veggies are cooked, then put them in 10mins before the end.
Try this recipe. You can chuck any thing in if you want to. If the veggies are cooked, then put them in 10mins before the end.
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