Cupboard and Freezer Destocking

-
We're hoping to move. It should have been in the next week or so, but as always there are delays. Since April I have been working to reduce the stock in the cupboard and chest freezer. Two months later and I still haven't finished. I don't think we'll have no frozen items, but there are a few more apple crumbles with frozen stewed apple, some more jam and a few more fish meals to go.

Destocking the cupboard has been a much slower task. Somehow we had a few kg of different rices; we're almost at the point where all packets are open and in use. A house-moving fruit cake should help to use up a fair amount of the dried fruit in the baking cupboard.

Comments

Post a Comment

Popular posts from this blog

Summery Salmon

-
Image
This is probably the first "summery" meal I've cooked this year. It's well and truly time the casserole dishes were left in the cupboard and the salad bowl was getting more use, but the weather hasn't exactly been normal. This is a quick and easy salmon dish for one - my wife (less fish-loving) had some chilli con carne from the freezer. 1 salmon fillet (or similar) 1 courgette 1 pepper 2 tomatoes or handful of cherry tomatoes balsamic vinegar Roughly chop the courgette, pepper and tomatoes (if using large, or leave whole if cherry). Add to a roasting dish, toss with oil, season with salt and pepper. Roast for 40 mins on 170°C (fan). 10 minutes before the veg is done, heat a little oil in an oven safe frying pan, place the salmon skin side down in the pan. Turn off the heat, allow approximately 1 minute and transfer the pan to the oven. Drizzle the veg with balsamic vinegar. Serve, pouring the balsamic glaze from the roast veggie...
Read more

Autumn Sausage Surprise

-
Autumn is Apples. So, with a little inspiration from the River Cottage Everyday series I created this. The surprise is the slightly wacky ingredient. Ingredients 4 free-range Pork Sausages 1 Onion 2 large Carrots 1 Apple 1 tbsp Balsamic Vinegar 100 mL Ginger Beer Method Peel or scrub the carrots, slice into batons, drizzle with oil and a generous grinding of black pepper. Put in an oven at 180 °C to cook for 1 hour. Lightly fry the sausages, just to add colour, for 1-2 minutes. Allow a little of the pork fat to colllect in the frying pan. Add to the carrots when there is 30 minutes of cooking time remaining. Peel, core and cut the apple into 8 pieces. Gently fry these in the residual pork fat until the sides have coloured. This will give them some protection against turning to pulp in the oven and also give them a meaty flavour. Add to the carrots and sausages 10-15 minutes before serving. Finally, fry the sliced onion in any residual pork fat, on a medium heat. Allow the onion to colo...
Read more