Whenever I write about cooking and reheating meat, some of you are apprehensive. All I can say is that I’ve been doing it for years and we’re all here and no one’s died. I wanted to share my stretched lunch that lasts three days. My joint of pork is a rolled and tied pork shoulder requires a long slow cook and had three hours in a roasting dish with a lid, half filled with water and well seasoned. The last half an hour meant I drained the cooking water, now stock and add it to a saucepan to make gravy. I then returned the pork shoulder to the oven and turn up the heat to 200 and cook until the skin crisps and hardens. After cooking, I turn off the oven and leave the meat until it’s totally cold.
I have a now geriatric Kenwood slicer is over ten years old and going strong. I slice the meat cold as it doesn’t fall to pieces and as its razor sharp it cuts straight through the cracking.
Also, slicing the meat like this really stretches it. This little joint cost £3.99 so 66p per portion. A pile of veggies and apple sauce makes this Sunday lunch to £1.20. I really can’t recommend a slicer enough, they really make a little bit go along way.
So, oh Sunday morning, I boil potatoes until they’re almost cooked, drain them well and spray them with a light oil, and roast in a hot oven for twenty to thirty minutes. In that time, I steam a pile of vegetables. I cooked the cauliflower cheese the day before. Once everything was cooked, I plated up four meals, put covers on the plates and popped everything in the fridge. We didn’t eat until later in the day and reheated our meals in the microwave when we wanted them. Tonight, when we came home from work, we reheated the other two meals for our supper. I never cook on Mondays.
Below, you can see I portion up enough sliced pork for another meal for both of us, we’ll eat that with some mashed potatoes and veg. I’ll freeze the cooked pork for anything up to three weeks but we’ll probably eat it before then.
Bulk cooking, cooking ahead and cooking for the freezer isn’t for everyone but it really suits tightwads like us who are pressed for time who want an easy life a few nights a week. I’ll be sharing my cooking ahead and cooking for the freezer all week. I hope you come back for more.
Love Froogs xxxx