A great way to use up leftovers – jar it!
I used leftover roast veggie salad and layered it in a jar with some chicken mayo.
I used leftover roast chicken, chopped up and mixed with a bit of mayonnaise and a dollop of chicken gravy {chicken stock and cream}.
Voilà – lunch is sorted! {Especially handy for a picnic, road trip or a quick lunch at home while busy with some tasks…}
Enjoy! X
I saw a really clever idea for packed lunches recently in my fave food magazine {Sarie kos} and decided to try it out.
You can really use anything that goes together and it’s a great way of packing leftovers for hubby’s lunch.
I used last night’s leftovers of boerewors, sweet potatoes and strawberry salad.
Boerewors & sweet potato lunch-in-a-jar:
In the bottom of a glass jar {with lid}, squeeze a dollop of Dijonnaise {mayonnaise mixed with Dijon or wholegrain mustard} and top with slices of boerewors. Place slices of sweet potato on top of that and add salad on top of everything. You can enjoy this at room temperature! X
Leftovers… What leftovers?! I used most of the leftover meat from a warthog roast we made a few days ago. (I froze the meat)
I hate wasting food and and there is usually something creative and tasty you can do with leftovers – especially meat. Just be sure to freeze it if you’re not going to use it straight away.
Anyway, so here’s my recipe for a delicious, juicy warthog pie: (You could use regular pork meat too!)
Leftover warthog meat (in a sherry, ginger & quince glaze – see my post Warthog Roast), +-800g, cut into small pieces
1 carrot, diced
250g peas
500g streaky, fatty bacon (warthog meat is very lean and loves a bit of fattiness!)
1 onion, chopped
1 cup of dry white wine (I used Pinot Grigio)
1 1/2 cups of chicken stock
Sauté onion in olive oil and add carrots. Add diced bacon, warthog meat and peas – cook until bacon is cooked. Add wine and stock and let it simmer for a good 1/2 hour at least.
Let the mixture cool, then add 3 tbs of flour to thicken it up while baking. Put filling into a pie dish and cover with puff pastry. Brush with egg and bake at 180C for 40 minutes until golden brown.
Enjoy with a yummy salad – we had roast beet, goats cheese & walnuts on a bed of mixed lettuce and drizzled with olive oil.
x
bespoke + custom cakes + cupcakes for special occasions 