Vegetable stew for me, chicken sandwich for meat eater.
On Sunday we had roast leg of lamb with cabbage, roasties, runner beans, carrots, cauli and broc, yesterday son was working until 8 so he had a meal at work, and I cheated and had one of those vacuum packed containers of pilau rice with a tin of Asda Lamb curry which was actually quite tasty and had quite a bit of lamb in it. On Sunday when I prepared the spuds for roasting, I included some smaller chunks which, (whilst the bigger, roasting, pieces were par-boiled) were fully cooked, and also did extra cabbage, so tonight, cold lamb and bubble and squeak with a fried egg on top and loads of sweet pickle on the side. The rest of the lamb will be minced and made into a shepherds pie with diced carrot and peas in the mix and served quite possibly with baked beans. Not bad, six dinners (plus a couple of sarnies) from one joint. In fact I have a neat little pyrex dish with a sealable lid, so may make a small shepherds pie in that for him to take to work one day next week.
That’s not bad going Des, six meals and all very tasty. Susie x
I love fresh home boiled gammon with parsley sauce, extra creamy mash and teeny tiny peas, double yum.
Reminds me, many years ago I shared a cottage with a young woman who worked at a local pig farm. We had a friend who had a smallholding. The boss of the farm had a policy that any ‘runts’ were not worth keeping and had to be ‘disposed of’ so, we disposed of them, by taking them to the friends smallholding, mind you we also ‘liberated’ feed for them but hey, he could afford it. If we had two piglets we would raise one to bacon weight and one to pork. Then when they were butchered we would share the meat between us and them, turn and turnabout. This particular time we had received the whole gammon, which was huge and had sat in the freezer waiting for an ‘occasion’ to justify cooking it.
My friend and I both had a birthday within days of each other in March, and that year Mothers Day was around the same time. So we invited both of the sets of parents to dinner. Like you I boiled it first, then skinned it, scored the fat into diamonds, glazed it with apricot jam, studded it with cloves and roast it, basting with strong cider. Then to serve I deglazed the pan and thickened the juices with arrowroot so the sauce was clear. Served with baby new pots and baby carrots and at the time Birds did a packet of petit pois with tiny onions. If I think hard I can still taste it. The joint was so big we each had huge thick slices on our plates and both sets of parents went home with foil wrapped packets of meat.
Yes it was very tasty Des, got two more meals out of it, in the freezer.
Today we are having breaded chicken, mash & Beans.
I love fresh home boiled gammon with parsley sauce, extra creamy mash and teeny tiny peas, double yum.
Reminds me, many years ago I shared a cottage with a young woman who worked at a local pig farm. We had a friend who had a smallholding. The boss of the farm had a policy that any ‘runts’ were not worth keeping and had to be ‘disposed of’ so, we disposed of them, by taking them to the friends smallholding, mind you we also ‘liberated’ feed for them but hey, he could afford it. If we had two piglets we would raise one to bacon weight and one to pork. Then when they were butchered we would share the meat between us and them, turn and turnabout. This particular time we had received the whole gammon, which was huge and had sat in the freezer waiting for an ‘occasion’ to justify cooking it.
My friend and I both had a birthday within days of each other in March, and that year Mothers Day was around the same time. So we invited both of the sets of parents to dinner. Like you I boiled it first, then skinned it, scored the fat into diamonds, glazed it with apricot jam, studded it with cloves and roast it, basting with strong cider. Then to serve I deglazed the pan and thickened the juices with arrowroot so the sauce was clear. Served with baby new pots and baby carrots and at the time Birds did a packet of petit pois with tiny onions. If I think hard I can still taste it. The joint was so big we each had huge thick slices on our plates and both sets of parents went home with foil wrapped packets of meat.
What struck me about your story daisymay is the fact that these pigs were ‘runts’ and yet with a bit of careful looking after turned out to produce such wonderful meat. The meal sounds wonderful and I am pretty sure that you can still get petit pois with baby onions. Great story thanks for sharing.
Vegetarian sausages with leeks, marrow and green beans.
Today we are having Gammon, new potatoes, cabbage and carrots.
Went out to dinner last evening - at a favourite ‘Chinese’ restaurant - was eating roast duck with egg fried rice. This evening doing sausages and instead of mashed potato, will have some cous cous instead.
hazel
5 July 2013 11:14
3589
Blimey UJ you going on a health kick.
This evening we will be having Chicken Piri Piri, roast potatoes, cauliflower cheese and peas.
Lettuce, celery, spring onions, with a little white stilton with apricots which was blooming delicious.
Going to have the same later for supper it was so nice !
If you lived nearer I would come for tea, me… cant remember so will have to have a look on my list pinned to the fridge, not with a pin obviously a magnet.
Went out to dinner again last evening - to a Thai restaurant - meal was also fabulous!!!
Had the same as yesterday and will have the same again this evening. Makes calorie counting easy LOL
hazel
6 July 2013 16:26
3597
went out for lunch to restaurant overlooking a marina with canal and barges going by.Had 6oz square burger, salad and fries. mmm don’t have burgers very often. Meal and view were lovely.
I’m famished and I haven’t a clue what to have to eat. Haven’t been eating much lately, so I’ll have to ferreting in my freezer again to see what I can catch.
maryl
6 July 2013 16:32
3599
Mind you don’t fall in Mollie
I think I might dig out a little bit of chicken and cook it a tomato and chicken boulliabase stock cube that I have, then I may add a bit of sweet peppers and mushrooms. It’s a thought.
