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What's for tea tonight? (#8)

Duck breast which I will fry, roast spuds, stuffing, carrots (ooh I have swede too, a carrot and swede mash would be lush), sprouts, gravy - I think I've got some leftover roast parsnips in the freezer from last week and I saw a jar of port and cranberry sauce lurking in the fridge which will go fine with it if it's still ok.
 
I did some upcycling of yesterday’s roast dinner leftovers by serving leftover pigs in blankets, roast parsnips and carrots with some green beans on a plank-steak board with piped duchess potatoes. Red wine sauce under the food and bearnaise on the side.

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That is a work of art
I’ve practiced the basic method of making and piping the duchess on those boards a few times because I’d normally do pork tenderloin slices with green beans as a birthday meal, since we can no longer go to the local restaurant that serves this. It maybe looks fancy but it’s nothing tricky really, if you have wooden boards and a jumbo piping tip.

Just thought id try to make the roast leftovers into something a bit more special :)
 
Saffy what’s the roast embargo? Is it to ensure Christmas dinner is enjoyed?

I’m having I think courgette lasagna-found it in the freezer with oven chips & peas.
Yes! Christmas dinner (and tea) is the best dinner of the year for me and so I ban all roasts until then.

I have other quirks over Christmas too. Like when I locked all the TV channels so my kids could only watch four channels and had the joy of circling the Radio Times. :oops: :facepalm:
 
Yes! Christmas dinner (and tea) is the best dinner of the year for me and so I ban all roasts until then.

I have other quirks over Christmas too. Like when I locked all the TV channels so my kids could only watch four channels and had the joy of circling the Radio Times. :oops: :facepalm:

Circling things in the Radio Times takes me back! Also I used to love Xmas editions of catalogues - looking at all the food hampers especially!
 
The Pork belly was delicious, must be good and not succumb to raiding the leftovers when the munchies kick in later on. ☺👍

sojourner I feel the same way about oxtail, beef shin, and bone marrow. I was taught by nan to cook, and how to make the cheapest cuts of meat delicious (low and slow is best).

Adding Ox/Beef cheeks to that list, also great for slow cooking
 
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