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Get the Most from your Roast - Get the Most from your Roast

DK PublishingDK Publishing 2/07/2014 DKBooks

Get the Most from your Roast

Cooking one dish one day and enjoying it in different ways in the days to come is a clever way to plan your weekly meals. Not only is it economical, it is also a great time-saver. By being a little creative and resourceful in the kitchen, you’ll be able to turn your leftovers into something special—from delicious roast meat sandwiches, to simple salads and stir-fries.


Plan ahead

If you are planning to cook once and eat for the week, a little planning is required. Buy a larger cut of meat or larger fish than you need, and make sure it is good quality. Think about all the flavors and cuisines that would work with the meat or fish, and buy a few more ingredients accordingly. Think about types of dishes and textures, as you don’t want soup every day, but a risotto with leftovers one day, and a pie the next, is fine. Remember that a dish is only as good as its ingredients, so buy everything fresh and seasonal if you can.


Make stock

Turn a carcass or meat bones into delicious stock.


Chicken

A great kitchen staple to have in your refrigerator or freezer.

Place the cooked chicken carcass in a large pot, then add a handful of raw vegetables such as carrot chunks and tops, celery chunks, onion pieces with skin on, fresh thyme or rosemary sprigs, a bay leaf, and black peppercorns.

Pour in enough cold water to cover completely. You will probably need around 10 cups (2.8 liters).

Bring to a boil, reduce to a gentle simmer, and cook with the lid half-on for about 1 hour, skimming off any fat that rises to the top of the pan, if necessary.

Remove the carcass and discard, then pour the liquid through a sieve into a large storage container.


Beef

Richer and darker than chicken, particularly if you roast the bones.

Use either leftover rib bones from a roast, or purchase a bag of beef bones from your butcher. Turn the bones into a large roasting pan, add a handful of vegetables such as carrot chunks and tops, celery chunks, onion pieces with skin on, and season with salt and pepper. Roast for 30 minutes

Add the roasted bones and vegetables to a large deep pot with some fresh sprigs of thyme, rosemary, or another woody herb of your choice, then pour in enough cold water to cover completely.

Bring to a boil, then reduce to a gentle simmer. Cook with the lid half-on for about 1 hour, skimming off any fat that comes to the top of the pan, if necessary.

Remove the bones and discard, then pour the liquid through a sieve into a large storage container.


How to store stock

Leave to cool for 30 minutes, then cover and refrigerate. To freeze, pour the cool stock into 1-pint (600ml) zipper-seal plastic bags, or rigid plastic containers with lids, and freeze for up to 3 months. Or, pour the stock into ice cube trays and freeze, then transfer the frozen cubes to a plastic bag.


4 ideas for leftovers

Whip up a quick 5-minute snack with your leftover chicken, pork, beef, or salmon.


Sandwiches

Ideal for picnics and packed lunches.


Coronation chicken

Mix shredded leftover chicken in a bowl with mayonnaise to coat. Add a pinch of paprika, and a pinch of curry powder, and mix well. Add a handful of raisins, and season. Spoon into a sliced roll, with a handful of arugula leaves.


Roast pork and apple

Halve a bread roll, and smother one half with apple sauce, top with slices of leftover pork, then top with a few slices of a sweet apple. Season, and serve with leftover pork skin cracklings, if desired.


Salads

Freshen up your leftovers with a citrusy dressing, and crisp salad ingredients.


Beef, arugula, and radish

Put a couple of handfuls of wild arugula leaves on a plate, then top with slices of leftover beef. Slice 3–4 radishes thinly, and sprinkle these over the beef. Drizzle with a little balsamic vinegar, and the juice of 1/2 an orange. Season, and serve immediately.


Salmon and noodle

Put cooked medium rice noodles in a bowl. Toss with flaked leftover salmon, and a few sliced scallions. Mix together 3 tablespoons of extra virgin olive oil, 1 tablespoon white wine vinegar, juice of 1/2 a lime, a pinch of sugar, a pinch of hot red pepper flakes, and season. Drizzle over the salad, and garnish with fresh basil leaves. Serve immediately.

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