Category: swede

Categories
lamb leftovers pastry pie swede

lamb and veg pie

roast lamb

Sainsbury’s are currently pushing us to make more of your leftovers. Growing up, we always had a roast on a Sunday and leftovers for the next day or two afterwards. As often as I can, I like to do the same. I think it’s well worth spending a little more, buying a larger joint with the assumption there will be 3, 4 or possibly 5 dinners out of the one roasting joint! That’s the case with this lamb and veg pie, made from succulent lamb leftovers. Leftovers also went into my L & P, lamb boulangere.

If you’re not convinced you’re going to use the meat in the next day or two, slice the meat and freeze in portions. I tend to measure out about 250g roast meat as this a good size to scale up or down. Then you only need to bring out a bit at a time.

As well as this lamb leftovers bonanza, I also sliced up some roast pork. I made a pork rendang, based on this great beef rendang recipe. And here’s pork meatballs, blitzed up with a few going off cream crackers and a handful of chopped herbs, served with linguine and tomato courgette sauce.

So it doesn’t have to be just ham egg and chips or sandwiches – although there’s nothing wrong with either of those! – but wherever you’d use meat in a recipe, you can probably use roasted meat instead. You’ll be able to make it much quicker as most of the cooking is already done.

Here’s a great selection of recipes from Sainsbury’s for making the most of your leftovers.

Want more leftover recipes? Try a potato pancake stuffed with goodies, a risotto made with stock from the carcass, or follow Sainsburys #foodgofurther hashtag on Twitter.

Print

lamb and veg pie

Author Gary @ BigSpud

Ingredients

  • 200 g flour
  • 50 g butter cubed
  • 50 g lard cubed
  • 250 g leftover lamb
  • 1 swede peeled and diced
  • 2 carrots peeled and diced
  • 1 onion diced
  • 1 teaspoon mixed herbs
  • 1 teaspoon English mustard
  • 400 ml chicken stock

Instructions

  • First make the pastry. Rub the fats into the flour until it's all crumbly, then add a little water until it comes together into a smooth dough. Leave to rest in the fridge until needed.
  • Preheat the oven to 180C. Pop the lamb, veg, mustard, herbs and stock into a baking dish. Roll the pastry to the thickness of a pound coin and cover the pie. Slash the lid to allow the steam to escape, and brush with an egg or milk wash if you have some spare. If you've got some, a little sprinkle of coarse sea salt on top will be a great flavour punch. Pop in the oven and bake for 30 mins until golden and risen. Serve with greens and gravy.
Categories
fennel food pork red cabbage swede

pork belly with salted red cabbage and roasted swede

Sometimes, I just crave pork belly. The gelatinous texture and tender meat send me giddy with excitement. But the really interesting part of this recipe is the red cabbage. I’ve always stewed red cabbage for ever, but I saw the avuncular Nigel Howarth on Saturday Kitchen this week and he prepared it by salting and then quick frying. It’s a revelation, with a taste verging on sauerkraut but with that sweetness of red cabbage. I love it!

(I made some changes to Nigel Howarth’s red cabbage recipe according to my store cupboard and my tastes; his original recipe can be found here)

Pork belly with salted red cabbage and roasted swede:

For the pork:

500g pork belly

1 tablespoon fennel seeds

1 celery stalk

1 onion, halved

3 garlic cloves

100ml cider

100ml chicken stock

For the cabbage:

½ head red cabbage, finely sliced

15g coarse sea salt

100ml sesame oil

50g icing sugar

50ml port

50ml red wine vinegar

Pinch cayenne pepper

For the swede:

½ swede, diced

2 tablespoons olive oil

2 tablespoons port

1 tablespoon red wine vinegar

Pinch of thyme leaves

  1. Put the cabbage and salt in a bowl, stir well and leave for 4 hours. Rinse the excess salt before using.
  2. Preheat the oven to 150°C.
  3. Place the root veg in a baking tray. Rub the pork all over with sea salt and fennel seeds. Pour the liquids in the pan and layer the pork on top of the veg. Cover with foil and roast for around 2 hours or until meltingly tender. Remove from the oven and leave to rest under the foil
  4. Turn the oven up to 200°C. Toss the swede in all the other ingredients with some salt and pepper and roast for 30 minutes until tender.
  5. Heat the sesame oil in a pan and add the cabbage with the cayenne. Fry for a couple of minutes until softened. Push the cabbage to one side and add the icing sugar. Once you see it melt add the vinegar and port and continue to stir fry until tender.
  6. Pop the pork under a hot grill until the skin goes crisp.
Categories
cabbage food pork swede

hungarian pork chops with cabbage and swede

 

Yet another Jamie winner, and yet another triumph from my friendly neighbourhood butcher. There’s three distinct parts here: pork chop, spicy cabbage, and roast swede.

Swede first: peeled and diced, tossed with salt, pepper, oil and thyme, left to roast for 45 mins.

Then the pork. I made a rub first by grinding fennel seeds, paprika, salt and pepper together in my two-ton pestle and mortar (must pic that some day), and then pressing all over my beautiful pink pork chops. Then on to a nice hot griddle, ten minutes all told, turning every couple of minutes.

When the pork was done and resting (crucial for those flavours and juices to return throughout the meat), it was time for the cabbage. I heated some oil in a hot pan, then added mustard seeds, cayenne pepper and sliced garlic until the seeds were popping out of the pan. Then shredded cabbage was quickly added and tossed in the pan until it caught slightly, blackening the edges.

It was lovely – juicy flesh, with aniseedy flavours hitting you immediately then giving way to the smoky-sweet paprika. The cabbage and swede were great counters to both of these. Enjoyed this a lot.

Exit mobile version