I know lots of people struggle with cooking after work, which is why it’s always a great idea to do some batch cooking and prep work when you have the time to spend a couple of hours in the kitchen. Tonight, I cooked the gammon joint I bought at the weekend for dinner tonight and prepped it for the next few meals.
First I boiled the gammon joint – well, I actually cooked it in the pressure cooker for around 25 minutes, then smothered in mustard and a little maple syrup (no honey left) and roasted in the oven for around 45 minutes. Meanwhile, I roasted some carrots, parsnips and swede, and made some creamy mash to go with it.
For the sauce, I reduced down the ham stock made by boiling the ham (with the peelings from the veg chucked in while it bubbled away) for a bit. Once it had cooked away, I melted some butter in a small saucepan, added a spoonful of flour to make a paste and thinned with a couple of ladlefuls of the ham stock. I cooked it, whisking regularly, until thickened, then added wholegrain mustard and cream. Delicious 🙂
After dinner I had the following leftovers to work with:
- About half the cream & mustard sauce
- A small portion of mash and a tiny handful of roasted veg from dinner
- Just short of 500g potatoes cooked in their skins (I’d cooked extra on purpose and put them aside before making the mash for dinner)
- Most of the joint of ham
- The leftover stock from cooking the ham
Here’s what I did with it:
- I made gnocchi using a double batch of this recipe but with added defrosted and chopped spinach. My one fear is the gnocchi will fall apart because I added too much spinach, but I’m sure it’ll be nice anyway 😉 I froze half of it and left half in the fridge for later on in the week.
- I sliced half the ham thinly. The sliced ham was individually bagged into 11 sandwich-sized portions, which will do Dave for the rest of the month (he had ham sandwiches 2-3x a week).
- The rest of the ham I cut into small cubes. I used some of this with cooked pasta and cooked frozen sweetcorn, spring onion, mayo, a little of the leftover sauce for the ham and mustard to make two days worth of pasta salad for Dave’s lunches. The rest of the ham has been frozen to be added to pie fillings, fried rice or whatever else might come up.
- Withe stock, I just boiled right down til really concentrated, then poured into an ice-cube tray to freeze as homemade stock cubes
- Finally, there was a little bit of mash and veg left from dinner, so I mashed it all together with some of the ham cubes to make a potato cake and fried, to have as my own lunch with the rest of the leftover sauce and some salad tomorrow.
So that’s what I’ve been up to this evening. Bit tired now after spending half the evening in the kitchen but it was definitely worth it to be organised 🙂
Does anyone else prep food for the freezer, or make their lunches in advance? I hate not having lunch ready the night before because otherwise it’s a total rush to make them in the morning.