clearing up the fridgerating:
for one reason and another, I haven't done much cooking this week just past - probably because I've been coding this site for hours on end! So I looked in the fridge last night, and decided to clear up all the bitsa that was in there. What did I do?
- there was a jug of gravy left from last week's roast pork; said gravy made with the pork juice, the vegetable water and a splash of oloroso sherry. I combined that with the last dregs of the duck soup from this week, boiled it up, and that's the basis for this week's soup.
- 5 sticks of rhubarb, getting a bit weary. 100g chopped and simmered to a pulp as the start of a pig's bum for tonight or tomorrow. The rest of it chopped and lightly simmered with sugar and fresh ginger, and will go in the freezer for a crumble at some point
- the end of the loaf whizzed into breadcrumbs for the freezer
- 4 chicken breasts - was completely uninspired, so stuck them in a dish and baked them with a little olive oil and seasoning. They'll go in the freezer, and be used for lentils with chickie!, or risotto, or stir fry, or sandwiches, or whatever
and at the end of that, we ate cauliflower au gratin (inspired by the bread crumbs), accompanied by potatoes roasted in goose fat. Gorgeous :)
Talking of roast pork and pig's bum (as you were), I must copy over what looks like a truly fabulous recipe in this month's Waitrose Food Illustrated.Â It's by Sophie Grigson, but don't let that put you off.Â It's for very, very slow-cooked pork and it looks so delicious that I can hardly wait to try it.