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The Watercooler
Denuer steak?
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<blockquote data-quote="Marguerite" data-source="post: 368752" data-attributes="member: 1991"><p>Donna, you said, </p><p></p><p>I buy a whole pork scotch fillet (looks like a long tube of lean boneless pork, wrapped in cling wrap) and instead of roasting it in one piece, I slice it (still wrapped, to hold it together while I slice it) then freeze them on a flat sheet, so once frozen I package them up in a bag and can get one or more out as I need them. They can be used as individual pan-fried pork steaks (with or without a half teaspoon of Asian sauce of your choice, caramelised onto the steak at the end of cooking, to make a lovely glaze) or thinly sliced while still part-frozen, to be used in a stir-fry with fresh vegetables (again with a teaspoonful of Asian sauce of your choice and served with steamed rice). In stir-fry with vegetables, one pork medallion will serve two people at least. </p><p></p><p>I also use the leftover chicken carcass from a roast, to make stock. But you don't have to only use stock for soup. I make risotto, or I make a chicken supreme (making the sauce with the chicken stock and powdered milk, modifying a standard bechamel recipe, then adding in finely chopped red capsicum and onion, sweated in a little butter, then adding frozen peas and leftover chopped cooked chicken). The chicken supreme can be served on rice, or if left over, can make wonderful creamy chicken pies. I either make pot pies, or use frozen sheets of puff pastry in a sandwich toaster (don't bother greasing or buttering the pastry) and use the chicken supreme as the filling. Cooks in minutes. If you need to thicken your sauce for the pies, add grated cheese to the mix before cooking.</p><p></p><p>I have a list of recipes which I call gourmet poverty food.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 368752, member: 1991"] Donna, you said, I buy a whole pork scotch fillet (looks like a long tube of lean boneless pork, wrapped in cling wrap) and instead of roasting it in one piece, I slice it (still wrapped, to hold it together while I slice it) then freeze them on a flat sheet, so once frozen I package them up in a bag and can get one or more out as I need them. They can be used as individual pan-fried pork steaks (with or without a half teaspoon of Asian sauce of your choice, caramelised onto the steak at the end of cooking, to make a lovely glaze) or thinly sliced while still part-frozen, to be used in a stir-fry with fresh vegetables (again with a teaspoonful of Asian sauce of your choice and served with steamed rice). In stir-fry with vegetables, one pork medallion will serve two people at least. I also use the leftover chicken carcass from a roast, to make stock. But you don't have to only use stock for soup. I make risotto, or I make a chicken supreme (making the sauce with the chicken stock and powdered milk, modifying a standard bechamel recipe, then adding in finely chopped red capsicum and onion, sweated in a little butter, then adding frozen peas and leftover chopped cooked chicken). The chicken supreme can be served on rice, or if left over, can make wonderful creamy chicken pies. I either make pot pies, or use frozen sheets of puff pastry in a sandwich toaster (don't bother greasing or buttering the pastry) and use the chicken supreme as the filling. Cooks in minutes. If you need to thicken your sauce for the pies, add grated cheese to the mix before cooking. I have a list of recipes which I call gourmet poverty food. Marg [/QUOTE]
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