What tips do you have for cutting down on waste and getting the most from every cut of meat?
Buying from the butcher’s counter is a good way to ensure you only buy exactly what you need, as you can order the exact quantity you want. Your butcher can also help you by jointing chickens etc., making it easy for you to cook just what you need that day.
How can changing my buying habits help cut down on waste?
Don’t be tempted by special offers like ‘buy one get one free’ deals unless you know you’re going to use the extra food. If you have freezer space, these can be good ways to save money, but all too often the surplus ends up in the bin.
Once I’ve brought meat home, how can I make sure to use as much of it as possible?
Planning your meals is the smartest way to ensure everything in your fridge gets used. Don’t forget breakfast and lunch are opportunities to use up meat, too; why not add chopped leftover ham to your scrambled eggs, or make a delicious roast beef sandwich at lunchtime?
I’ve just cooked a pork shoulder. Is there anything I can do with the skin?
Yes — don’t throw it away! If you’ve cooked the joint with the skin on already, then pop it under a hot grill and let it puff up for some delicious crackling. If you’ve got more time, try chopping up the skin and cutting off as much fat as possible. Dry out the pieces of skin in a low oven for 2-3 hours or so, then deep-fry them and toss with some cumin, smoked paprika, dried oregano and some salt and pepper for an unbelievably tasty snack! Don’t waste the fat you cut away, either — it can be rendered and used to fry your chicharrones or to cook other foods.
How do I render fat? What can I use it for?
Place trimmed fat in a large saucepan over a medium-low heat. Cook gently for around two hours until most of the fat has liquified. Strain through a sieve and either use straight away or allow to cool and store in the fridge.
What’s the best way to freeze meat?
Make sure it is completely wrapped in cling film or sealed in a freezer bag. A good tip is to label exactly what it is and the date on which you’re freezing it; if you know what something is, you’re much more likely to use it, and this will prevent mystery objects from languishing in the bottom of the freezer.
If I’ve cooked a lot of meat, can I save some of it for another time? How long will it last in the fridge?
You can — guidelines state that you should use cooked meat within no longer than four days, so if you know you won’t use it before then, you’d be better off freezing it.
Can I freeze cooked meat?
Yes, of course — and this is a great way to save leftovers from one dinner to create a second meal. Whether you’re freezing leftover roast chicken, beef, pork or lamb, simply remove any bones, shred or chop the meat and put it in freezer bags or suitable containers. Always be sure food is cooled completely before you put it in the freezer, and be sure to defrost it thoroughly in the fridge overnight before using.
One Chicken, Three Dinners
For a family of four, you might be able to get three dinners out of one large bird, as long as you’re prepared for meat to be an addition to the meal rather than the main event.
On the first night, roast a 1.6kg chicken and divide up the breast meat, serving it with plenty of potatoes and vegetables.
On the second evening, shred the leg and thigh meat. Use this to make a pie, a pasta bake, enchiladas, a stew or a stir-fry. For extra bulk and protein, add beans, lentils, chickpeas or peas. Shred any remaining meat from the carcass, then use the bones to make a rich stock.
For the third meal, use this stock as the base for a flavoursome risotto or soup, adding the last little pieces of meat and plenty of veg. To make your soup more of a dinner, include rice, noodles, pasta or potato.
This column was originally published in Easy Food magazine. For recipe inspiration, visit www.easyfood.ie.