My mad weekly kitchen diary

This is just a weekly bit of fun whereby I can natter about any culinary ‘inventions’, successes and disasters in the kitchen, and also document trying to get the best out of leftovers.


… C came back with a large joint of beef. At this time of year we buy a large joint, and then halve it, freezing one half to be roasted for Boxing Day. After portioning it I roasted the rest, and served it with Yorkshire puddings, leek and celery gratin, which I’ve adapted from a celery gratin recipe by using less celery and adding a couple of leeks. We also had mashed potato and gravy.


… Okay. When C bought the beef he didn’t buy much else so this following week was going to be a case of scrabbling for meals. On this day though, we reheated sliced beef, mash and Yorkshires in the microwave and oven respectively, then I steamed some carrots, and stuffed a halved yellow pepper with the remaining leek and celery gratin to bake in the oven. The picture doesn’t show but there was leftover gravy from Sunday too. The meat didn’t look as pink because it was reheated but it was still succulent. Not bad for leftovers!


… take-away! We had fish and chips. Our local chip shop does the best fish and chips in the land I’m sure, and I fancied fish and chips, which is strange for me. We ate our meals straight from the paper, which is the only way. The only concession I make is using a fork, I don’t like eating non-finger food with my fingers! It was delicious. Next time we have it I’ll take a picture.


… I wanted to experiment with toad in the hole. Proper toad in the hole, not toast with egg. I had a plan in my head, that… instead of using run of the mill sausage, I wanted to use the delicious authentic Cumberland sausage we can buy from a butchers and leave it in one length, coiling it down the baking dish. I’m not a sausage fan, but their Cumberland is amazing. So… I put the length of Cumberland in the dish and cooked it for about ten minutes to give it a head start.. Using the batter recipe I like for Yorkshire puddings, I added it when the sausage had cooked for ten minutes and and threw it back in the oven. The toad in the hole wasn’t browning as much as I would like so I checked the oven only to find I had it on the wrong heat. My head causes me to do daft things like that. It wasn’t a major issue, but the batter didn’t puff up as much as it should have done, with the finished toad looking a little anaemic. Regardless though it tasted really, really good, but I should have renamed it ‘snake in the hole’, or ‘snake in the desert’… I served the snake in the desert with onion gravy, and roasted vegetables. I’ll make it again soon and put the oven on the right setting, promise!


… I made a sort of Chinese stir fry using leftover roast beef. It wasn’t perfect because I made it modular in a bid to get a meal on the table whilst battling a migraine. I sliced the meat into thin strips and put it back in the fridge till later, then sliced an onion. I would normally cut the onion into wedges like the Chinese take-away does but this time I just sliced and hard fried it with sliced green pepper, after hard frying quartered mushrooms. I then added oyster sauce, soy sauce, five spice powder and water then took it off the heat for later. When it was time I heated up the mushroom, pepper and onion mix, added a little corn flour slaked in water to thicken, and then added the beef just to warm it through. I served the beef and mushrooms with boiled basmati rice.


… we had another take away… as we’d had fish and chips earlier in the week we tried to keep it healthy with shish and chicken kebabs with salad and pitta.


… C had leftover kebab meat with a basic salad and a spare pitta, oh and some of my volcanic chilli sauce mixed with mayo. I had tinned cassoulet, which considering it’s out of a tin, is delicious!

Roast beef and yorkshire pudding, beef and mushrooms in oyster sauce, toad in the hole with Cumberland sausage.
Roast beef and yorkshire pudding, beef and mushrooms in oyster sauce, toad in the hole with Cumberland sausage.
My mad weekly kitchen diary

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