I’m a big fan of lentils – I just love the texture, and we often have a lentil lasagne or moussaka. We don’t have a veg box at the moment (I cancelled the one we were using because it wasn’t quite what we wanted, and haven’t started a new one), but on my veg shop yesterday, I bought a couple of aubergines, just so I could concoct this … read on.
| Originally published at Reactive Cooking. |
using up: pork terrine, cooked cabbage, an elderly swede
I made a lovely pork and spinach terrine as part of the Christmas Fayre, but what with us being unwell, we didn’t eat much of it. I put half in the freezer, but I was a bit concerned about the piece remaining in the fridge, but what to do with it?
We cut it into chunks, and hurled it in the Remoska – how I love that thing! Boiled up potato and half a swede, then roughly mashed them in the pan (no milk or butter). Put more beef dripping than is probably good for us into a frying pan, and added the mashed veg, and the cabbage. Patted it all down into a sort of cake, and then the tricky bit – leave it alone. It’s very tempting to stir it about, but I find with B&S that you need to just let it cook and brown. You can flip up the edges, of course, to see how it’s doing. When it’s brown, turn it over in installments, so there are plenty of crispy bits.
I ate mine with lashings of tomato ketchup, while Pete (who is peculiar) had Lee and Perrins with his.
| Originally published at Reactive Cooking. |
With a tip of the hat to brisingamen, who inspired me to try it.
Recipe at Reactive Cooking.
I know this because we decided to have chicken and chickpeas from the freezer for supper, as I have to go to a Parish Plan meeting, and it’s a bit early for us to stop and cook for 7 p.m.
I duly removed said tub and set it on the worktop to thaw …
using up: cabbage, the very last of last week’s roast chicken.
Now, I really didn’t expect this to work at all, but it was really nice, and will be added to my repertoire of cabbage recipes; we get a lot of cabbages in the veg box, so a new dish is quite exciting! …
Using up: cold roast chicken, half a bag of spinach, a mozzarella past its sell-by date.
A while back when we were in Costco, we were offered a sample of hot smoked trout. It was delicious; like sheep, we bought a bag, and I wrapped each fillet separately and put it in the freezer. I completely forgot about it until I was trying to make space for the mega chicken cookout last weekend, and then I made a mental note.
Thankfully, I managed to retain this note long enough to think about the fish when I needed to use up the broccoli, and this is what I did …
The photo was the start – the jug on the left contains the remains of last week’s soup; a starter, if you will. The jug on the right contains the water I cooked the broccoli in for Friday night’s stir fry. …
