bread and butter/summer pudding hyrbrid.....

 

 

Some-times using up odds and ends produces some strange but tasty combo's, lol.

The bread here was a fresh bloomer I bought reduced, it was starting to go stale so I sliced it and buttered both sides for a bread and butter pudding. I had a box of raspberries and a handful of blueberries to use up. They were defrosted out of the freezer so too soft to eat on their own.

So I stuck them in this, lol. Layer of bread, sprinkle sugar, layer of blueberries, layer of bread, sprinkle of sugar layer of raspberries.

I made up a pint of milk using powdered and added the egg I used to glaze the pie and another 2, poured the mix over.

 

It went in the oven the same time as the pie to make the most of the heat.



Take 1 large chicken ........

 

On Monday I made a large roast dinner for 6. I used a large chicken, 2.2kilos in weight.

Were on a mission to work down the freezer and downsize to a smaller chest freezer, so I'm taking joints out of the freezer (they take up the most room). I'm not wanting to freeze any leftover if I can help it, but I can't afford to waste anything. 

 

 

The pot on the right is the leftover cooked chicken. Half a handful went into the pie.

 

Today was leftover pie. Basically any leftovers from the roast dinner stuffed into pastry. It depends on the leftovers, but today was leftover roast potatoes, carrots, parsnips, mixed veg, chicken and gravy. I added 1/4 onion and a mushroom, a bit of home-made chicken stock.

 

 

There was enough leftover mash and veg from Monday for the kids to have with the pie.

 

I really didn't fancy pie so instead decided to make a chicken soup.

I used 1/4 onion, 1 clove of garlic and 1 mushroom. Fried in a bit of chicken fat from the top of the stock.

After the stock went in I added half a carrot, a handful of frozen green beans and half a red pepper.

 

That tub on the left is home-made chicken stock. I already drained off the chicken juice from roasting, that's not this stock. This is the result of the chicken carcass/bones being stuck in the slow cooker for 8 hours. Its been reduced down so turn into jelly. 

 

 

 

Because its concentrated I only needed about 3-4 tablespoons. Topped up with water, added seasoning.

 

Just before serving I added a handful of cooked chicken and a handful of spinach.

The pot on the right is how much cooked chicken I have left after a roast dinner, pie, soup and 2 pasties.

Its going to go into a risotto with the rest of the stock for another dinner tomorrow.

 

 

 

the two patsies on the right are lunch for the kids tomorrow with some pastry leftover from the pie.

 

Stretching your most expensive ingredient (usually meat) is a fantastic way to reduce grocery shopping bill. 1 large chicken will have stretched over 4 large main meals and a lunch without wasting a scrap.