Q: What can I do with cheap cuts of meat?
A: Stew!
Q: What is "dripping"?
A: A by-product of every roast! If you don't want to use or eat the fat, dig down under the fat and try the meat juices gathered underneath! Especially on crust of bread: Luxury!
A: A by-product of every roast! If you don't want to use or eat the fat, dig down under the fat and try the meat juices gathered underneath! Especially on crust of bread: Luxury!
From the dictionary.
Q: What can you cook in dripping?
A: Anything you would normally use fat for such as frying. i.e. sandwiches toasted in a frypan. You need to bear in mind that it will add the flavour to your dish of whatever roast meat the drippings came from.
Here's one the recipes my mother used to use dripping for.
Rissoles:
Add an egg and a packet of dry chicken noodle soup ingredients (straight from the packet, no water added) to 500 grams of minced/ground beef. Mix with hands, roll into small balls, flatten then cover in plain flour (salt and pepper added to taste). Fry in fat of choice (dripping/oil/butter). Cook through. Take off heat and lay on paper towel before serving with sauce or gravy of choice.
Sausages are also great fried in dripping! However, they are also a far more useful and cheap source of protein than merely frying and cooling them to use in sandwiches later. Here's some sausage recipes to inspire your menu planning.
Crumbed sausages.
Curried sausages.
Bangers and Mash.
Q: What is potted meat?
A: Cheap cuts of meat turned into an economical spread. Your own personalised version of products such as Spam.
Potted Meat.
Jellied meats.
My grandmother used to serve this to me with a salad and I still love it! It's a great way to stretch leftovers.
The ultimate leftovers recipe! Bubble and Squeak.
Tomorrow I'll post some extra dessert ideas.
Enjoy!
Ellen 0:)
Ellen F. Walker
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