Wednesday, October 08, 2014

Lets talk Sunday Roast for a moment shall we.  The British have a great tradition of Sunday Roasts and for very good reason- they are amazing and give you meat and leftovers for the start of the week.  
Lets just do a little history to see just how important those Roasts are!    


It is widely believed that the English people’s love of beef began during the reign of King Henry the VII in 1485. His Yeomen Warders – the royal guard – would dine on fresh roasted beef every Sunday after church, and this became such a ritual that the guards were affectionately referred to as “beefeaters”.
Throughout the Industrial Age, almost every household would pop a roast on before heading to church on a Sunday. It had become an all-inclusive act with a kind of religious and social importance to it, and as playwright Henry Fielding exclaimed, “it ennobled our brains and enriched our blood”. The nobility would hang an entire animal on a spit in front of a huge fireplace and slowly roast it, while those who could not afford the larger cuts of meat, let alone a fireplace, would drop off a more modest cut to their local baker en route to church. The baker would use their empty bread ovens to cook the meat and hand it back to the villagers in time for lunch. No doubt in those times this was the best meal anybody had all week (which may explain why they ate it over and again as leftovers in stews, pies and as cold cuts), and why the Sunday roast became such an important part of the week.

So lets talk leftovers now.......

The leftovers lurking in my fridge this week was slow roasted pork shoulder. I simple de-boned the cooked meat and cut it into this strips and placed it into a freezer bag in the fridge. 

Monday arrives and with busy days all around I have needy people in need of fast, comforting food. Here are my two top ideas for what to do with that leftover cooked pork:


Simply place some BBQ sauce and a little water in a pan and bring to a simmer. Add the pork and bubble away till the sauce has reduced. Place between some bread and enjoy.


In a pan place a cup of water, 1 tsp Miso paste, 1 dried chilli crushed, Juice and of 1⁄2 lime, few dashes of soy sauce and simmer gently. Add two chopped spring onions and some coriander leaves torn roughly. Add a handful of the chopped pork. Add a packet or nest of noodles (I like Udon noodles) and simmer until the noodles are cooked.
Eat greedily with the bowl just under your chin as you slurp up the noodles- you will feel better no matter what has happened that day!

So make leftovers your friend with a few freezer bags and a little bit of planning!

Tomorrow we are talking black banana's and happy children! 

NOTE: Just to let you know, I was sent a whole box of Glad goodies to use for the GLAD Fresh Food Challenge.  All opinions, dirty work surfaces and children are my own! 

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