Winter menu – option 6 – twice cooked roasties

I mentioned in Option 4 (Tarragon Quorn fillets with roast potatoes) that you can never have enough roast potatoes and suggested you set aside part roasted potatoes, foiled and fridged. You've heard of twice cooked chips? Here are twice cooked roast potatoes.

The easiest way is to show you, as a guide :

I peeled 3 medium sized Maris Piper

potatoes, weighing 250-270g each and cut into

a total of 16 roasties (4 to 6 depending on size of

potato) and roasted for 20 minutes in a

pre-heated oven 180fan/200c/Gas 6, then turned

and repeated. It doesn't matter that there's a variation

in colour

I'd already used half of the roasties to serve with

the Tarragon Quorn fillets supper earlier in the week

and set aside, wrapped in foil and fridged the remaining

half to “twice cook” to serve with my version of

the fish, chips and peas

The set aside half of the part roasted potatoes – 8

cut vertically gave me 22 “mini”

roasties ready to “twice cook”

Twice cooked roasties, ready to serve with the cod loin!

The cod loin and the potatoes will take 20 minutes to finish – turn the cod and the potatoes after 10 minutes. All that remains is to decide what sort of “pea” mood you're in and cook to coincide – enjoy!

It's definitely worth planning for “deliberate leftovers” - why make work for yourself!

The “takeaway” ideas up next ...

Winter menu – option 6, the “takeaway” and the “treat”

Option 6 is my version of fish, chips and peas.

Fish, chips and peas – my version

cod loin, baked in hoi sin sauce

twice cooked roasties (leftover roast potatoes)

petit pois or mushy peas

This idea comes at the weekend so it's acceptable to cheat!

Fish is expensive so you have to shop smart. I've found that Aldi's cod loin is the cheapest and there's no difference in quality to any high end supermarket. Here's the chapter and verse – in January 2020 280g of cod loin cost £3.79 and it's still the same price today. 250g of smoked haddock was £3.09 and has increased to £3.15 – certified and sustainable, responsibly sourced. I'd call that excellent price control!

For the cod loin, portion size depends on size of appetite. The cod loin will come in sealed packets. Before you are ready to cook lay kitchen roll in the casserole (or foil tray) you will use. Open the packet (you might want to use gloves, it's very fishy!) and place the loin fillets on top of the kitchen roll and then cover to absorb the moisture and dry the fillets. Once again you might want to dispose of all the fish packaging, gloves etc., straight into a suitable disposable bag. When you're ready to cook remove the kitchen roll and then pour the hoi sin sauce over the top, turn the fish, ensuring that the fillets are covered.

I've used two types of “ready to use” hoi sin sauce, both of which are designed to use as a stir fry sauce but are equally good as a coating sauce.

Here they are :

Sharwood's hoi sin & spring onion - 195g

Amoy - 120g

Now for the twice cooked roasties …

Winter menu – option 5 ...

... the either or!

A fast chilli served in a bowl, topped with a spoonful

of sour cream and baked bread on the side – or fries or

wedges if that's your bag!

There are several ticks here – first and foremost, it's fast so you can make ahead in a large frying pan on the hob, requiring re-heating only and adding any variations of your choice. It caters for meat eaters, veggies, vegans - for everyone's preference - steak mince, Quorn mince, or vegan mince. You can even make a posh version and use your slow cooker.

A word of warning – DO NOT slow cook tinned red kidney beans, they should be added at the final stage.

Posh Chilli

Serves 4

500g diced steak

A glug of rapeseed oil

1 medium onion, finely chopped

2 cloves of roasted garlic paste or 2 cloves crushed

tsp = teaspoon

half tsp ground cumin

half tsp ground coriander

half tsp ground cinnamon

quarter to half tsp chilli powder (to taste, depends how much of a kick you like – I used a quarter tsp)

500g jar of passata

60ml sweet chilli sauce

390g can of red kidney beans, rinsed

optional extras :

150g small dice or sliced chorizo

sweet baby peppers, de-seeded and

finely sliced

Seal the diced steak in batches in a large frying pan using a drop of rapeseed oil then set aside in your slow cooker. If you're making the chilli on the hob then seal the steak mince – the frozen Quorn options can be added later so continue with the method below.

Gently fry your onion and garlic, using another drop of rapeseed oil if necessary. Add the spices and cook together so that the spices are able to release their deliciousness!

Add the passata and the chilli sauce and bring to the boil. Add to the sealed diced steak and then slow cook for 4 hours. Turn off and then leave to cool. Freeze in boxes to suit your needs – remember – you can pull out two boxes if you need to, rather than have to throw away from a larger quantity.

Defrost thoroughly in your fridge. Re-heat gently on the stove adding your kidney beans or any of the optional extras!

For the optional extras :

Use a large frying pan and fry the chorizo gently so that it releases its oil. Set the chorizo aside, leaving the oil in the pan.

Sauté the sliced, sweet baby peppers in the chorizo oil.

If you enjoy a spicy hit you can use mixed beans in a chilli sauce instead of ordinary red kidney beans.

Serve with rice if you like but I think it's fab in a bowl with a blob of sour cream served with some rustic bread of your choice on the side or with wraps with bowls of relish of your choice – mango would work well.

Freezing serves dishes like chilli or curry very well – the freezing process allows the spices to develop.

Here's a thought – you could double the recipe and serve as a supper or as part of a larger supper buffet - if the day ever dawns when we are able to entertain family and friends again – at least this recipe can be made ahead and frozen so you get to spend all your time with the gang!

Option 6, the “takeaway” and the “treat” - the end of this week!

Winter menu – options 3 and 4

 A mid week fast fix and a veggie treat!

For the mid week fast fix – option 3

A cheese muffin, split in half, toasted and buttered - top each

half with warmed smoked salmon flakes (140g) and

complete with two poached eggs

Cheese muffins freeze well, so a welcome addition to your shopping list for your freezer stash - smoked salmon flakes too (I took advantage of a 3 for £10 deal in M&S – 140g of honey roasted salmon flakes and two 100g packets of smoked salmon slices for my freezer) with eggs from the store cupboard.

For the veggie treat

Tarragon Quorn fillets with roast potatoes – option 4

Serves 4

4 frozen Quorn fillets

Quorn fillets cook from frozen and take 12 minutes on the hob. They are ideal for this dish since the sauce can be made ahead and so it takes 12 minutes to complete.

For the tarragon sauce

Bunch of spring onions, finely diced

1 tsp dried tarragon

Fresh tarragon – chopped – approx 2 tbsp

160ml/¼ pt/5 fl oz approx Vermouth or dry white wine

½ tsp of sea salt flakes or celery salt if you prefer

120ml/4fl oz double cream

a generous pinch of white pepper

drop of Rapeseed oil/Canola and a knob of butter

**optional variation in sauce see below

Heat the oil and butter in a large frying pan, add the onions and then dried tarragon. **Add the mashed garlic and stock paste at this stage. Add the Vermouth, let it bubble up, add salt and bring the liquid to the boil, add the cream and fresh tarragon and finally white pepper. The sauce can be made ahead to suit you.

Re-heat the sauce until a gentle simmer then add the Quorn fillets and cook for 12 minutes.

**You can vary your sauce by adding 2 cloves of roasted garlic paste, mashed into a Knorr chicken stock pot – it's delicious – if you like garlic!

Like I've said many times, roast more potatoes than you need – if your family love them as much as mine, they'll never be wasted! Part roast your potatoes ahead so that you only need 20 minutes or so to finish off in a pre-heated oven of course – 180fan/200c/Gas 6. Take out the part roasted potatoes that you don't need, wrap in foil and fridge for another supper.

Option 5 next ...

Winter menu – option 2

                                     Is a home-made soup of your choice – if you like the idea

of making the most of your slow cooked chicken, try

cream of chicken, there's a recipe below - for a veggie

alternative and my favourite, carrot, coriander and chickpea

check out the soup label

This is “chicken soup for the soul” – it makes you feel better when you're in need of comfort. Dice, box and fridge your leftover chicken - ready to add to your soup later.

Using a large saucepan, cover the carcass with water and any stock you've got - chicken or veggie - bring to the boil, turn it down to a simmer and let it do its magic for 30/45 minutes. Strain the stock, cool, cover and set aside until you're ready – you may find more chicken to add to your stash. Another rummage produces a few Charlotte potatoes that need using plus a large onion that's always in the veggie basket.

Here's the recipe :

Cream of Chicken Soup

Serves 4

30g unsalted butter

1 large onion, finely chopped

1 clove of garlic – preferably roasted

500ml chicken stock

250ml whole milk

celery salt and white pepper

diced chicken stash

garnish of grated nutmeg

50-75ml double (heavy) cream

leftover Charlotte potatoes, peel and cut

into small dice

a handful of frozen petit pois

Heat the butter in a large saucepan. Add the onion and garlic and sauté gently for 2-3 minutes – there should be no colour, season with celery salt. Add the stock and diced potatoes and simmer gently for 15 minutes then add the milk and simmer again for 10 minutes Remove from the heat and allow to cool. Blitz 2/3 ladles of the soup until thick and return to the pan. Add the cream, nutmeg, peas, ground white pepper and chicken - heat gently until piping hot.

Don't forget to warm the soup bowls.

If you don't have a huge amount of leftover cooked chicken adding the potatoes supplements and gives a hearty thick soup – a rib sticker as we say!

It's no big deal if you don't have the inclination to make a chicken soup - box and freeze your leftover chicken and likewise bag and freeze the strained stock, for another time, when you are in the mood!

Next up, options 3 and 4!

Here's the first winter menu – option 1

If you haven't already done it, dust off your slow cooker for option 1!

One of my old favourites – slow cook a

whole chicken – an “instant” mid week roast

and leftovers too

If you're serving four as a main then you'll get sufficient

chicken left to use for a soup

If you're serving two as a main then you'll get sufficient

chicken left to make a pie filling or shredded chicken

in pasta and a sauce using the stock

I mentioned checking out bargains and deals – you'll usually find a chicken! Rocket science it ain't but if you want to make the most of your good deal with a chicken then let the slow cooker take the strain and do the cooking for you - that's two massive ticks!

Slow Cook a Whole Chicken

1 chicken – between 1.5kg – 1.75kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

Alternatively use two whole star anise in the cavity

and omit the herbs

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs or add the whole star anise to the cavity and omit the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

Strain the stock and freeze the resultant liquid gold, strip the chicken, keeping aside what you need and then bag and freeze the remainder.

One thing is for sure, slow cooking a whole chicken means you get the best value and you'll use every morsel – it's the perfect emergency food!

If you'd like another chicken idea check out the “takeaway” options for the weekend.

Option 2 coming up ...

I've decided …

to carry on where I left off, sort of!

6^th January is the first birthday on my list, the Wednesday as the lockdown is introduced. My

friend Phyl lives locally and I hadn't got much time – hokey pokey I thought! I'd given her Rocky Road for Christmas which was very well received so it made sense to stick to the theme – I had to work fast – fortunately it's not complicated and I reminded myself when I went on a rummage that I had these small, neat trays which would be perfect.

Here's the tray :

Here's the tray full of hokey pokey :

Here's it is, bagged, with a bow too :

I delivered the gift on Tuesday, phew, that was close.

I received a lovely email from Phyl - “Thank you so much for the hokey pokey it is delicious. I had a fab day x”

It might not seem like anything huge in the birthday gift department – it was meant to make my friend smile and to let her know I'd thought about her birthday. Job done I think!

Where possible within the constraints I'll continue to make stuff for gifts if they can be delivered safely.

I've decided too that there will now be a “treat for the week” included in my menu ideas … up next