Planning Ahead

Now I've gone back to work, I'm finding it diffcult to guarantee enough energy to cook properly in the evenings. Plus it's COLD, and we want the sort of food that takes ages and ages. And we're poor. So I've been cooking several stews or similar over the weekend, that can just be finished off and reheated. Today I've made:

  • red cabbage in red wine, with onions, bacon, goose dripping, thyme, bay and lots of pepper – to be finished with vacuum packed chestnuts and to eat with gammon steaks and baked potato if we're really hungry
  • beef braised with fresh ginger, star anise, slices of mandarin orange, lots of carrots, beef stock and sake

I've got something with celeriac and blue cheese in the pipeline, but that will have to be last minute. There's a curry sauce and veg waiting to be stir-fried with some chicken. Which makes four huge meals and puts me ahead of the game. In the past few weeks we've had:

  • goose legs cooked in fat with garlic and thyme in the slow-cooker, fished out and flashroasted
  • venison liver braised with bacon and lots of red onion in stock and redcurrant jelly
  • soft tortillas stuffed with beans, or veg, or chilli, coated with spicy tomato sauce, topped with cheese and baked
  • giant suet herb dumplings cooked in thin veg soup

The larger Christmas meats are beginning to show up now, especially in freezers, and I'm thinking about how to do those and then portion them up.

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