With sustainable meat eating ever at the forefront of our minds, we would like to share a couple of recipes with you, showing that leftovers can be as much of a treat as the original dish. Rather than buying chicken breasts throughout the week and steaks for the weekend, buy a bigger cut of quality meat, invest a bit more in a whole chicken, a wing rib of the beef, and use the leftovers for meals throughout the week. Not only is this a better way to eat meat, it will also encourage you to be a more creative cook!
Tim's Leftover Roast Chicken Pot
Two onions, finely chopped
Two red peppers, thinly sliced
A good handful of your favourite mushrooms, sliced
Leftover cold roast chicken
Sliced smoked streaky bacon
Two tomatoes, sliced
For the sauce
Cheddar cheese, grated
Soften the onions and red peppers in an oven proof pan with a good chunk of butter. Break up the leftover roast chicken into chunks and spread over the top, then add the sliced mushrooms. Melt the butter and cheese into the flour and milk in a separate pan to make a thick cheese sauce and pour it over to cover the other ingredients. Put the sliced tomato on top. Finally, top with the streaky bacon. Bake in the oven at 180C until the bacon is crisp.
Serve with pasta or jacket potatoes and broccoli for a really hearty meal or a green salad with French dressing.
Click here to buy a Ginger Pig 100 Day Chicken.
Leftover Roast Beef Canapés
Leftover cold roast beef (ideally sirloin as it is a leaner cut)
Cream of horseradish sauce
One (preferably slim) baguette
Sun-dried tomatoes, chopped
Fresh basil leaves
Slice the baguette up (as thinly as possible), spread out on a tray and bake in the oven until crispy and golden. Allow to cool and then put a dollop of horseradish sauce on each slice. Next, add some leftover cold roast beef, a few bits of sun dried tomato and top with a fresh basil leaf. Serve straight away so the bread is still crispy. A great start to any party.
Click here to buy a wing rib of beef or rolled sirloin.