There’s a massive campaign going on in the UK at the moment called Love Food, Hate Waste. This is a concept very close to my heart and one that I am constantly aware of. Although it’s a British campaign, it’s relevant to everyone globally especially when the future of our environment is looking so dire.
It’s about trying to get organised and plan your weekly meals so that you don’t buy too much and have to throw it away. It also focuses on being able to portion your meals correctly so that you don’t have loads of leftovers (that sit in the fridge and then go in the bin). Does anyone find this familiar? Don’t worry, I’m not going to ask for a show of hands!
Buying and cooking the correct amount of food not only saves you money but helps the environment by reducing landfill. I’m compelled to support this campaign because I love lists, I think food should never be wasted and I attack challenges with both hands. Ask anyone who knows me. I’m dedicating a few posts to using up an ingredient which we can all readily buy or easily make; roast chicken.
Last week I bought a roast chicken from Sainsbury’s supermarket because The Bear loves roast chicken sandwiches for lunch; he’s loved them ever since he was a kid. From this one chicken I managed to make all of this:
4 x sandwiches using the breast meat
2 x salads using the back and thigh meat (see pic above and recipe below)
1 litre of chicken stock using the carcass and the wings
For the price of about £4, that’s more than good value for money. Don’t you agree? I’m sharing the recipe for the chicken salad below, and tomorrow I’ll give you the home made chicken stock recipe. Sneak peak: it has a nice little Asian twist.
I wonder if you’ll share with me your leftovers tricks and tips?
Happy cooking, Christie
Warm chicken and potato salad
serves 2 (easily doubled or tripled)
2 tablespoons Greek yoghurt
1 tablespoon mayonnaise
1 teaspoon hot English mustard
2 tablespoons flat leaf parsley, finely chopped
8 new potatoes, whole and unpeeled
2 ripe tomatoes, sliced into wedges
4 big handfuls of salad leaves (I used spinach and rocket)
250g (approximately) roast chicken, shredded
2 tablespoons of pine nuts, toasted
In a large bowl mix together the yoghurt, mayonnaise, mustard and parsley. Season and set aside.
Boil the new potatoes whole and unpeeled for 10-15 minutes or until tender. Drain and allow to cool slightly, then halve, add to the dressing and mix to combine.
Arrange the salad leaves on plates, then top with the tomatoes, potato mixture, shredded chicken and pine nuts. Serve with crusty bread rolls if you like.
Need variations? Try these.
Chicken: Try substituting grilled chicken breast or chicken schnitzel.
Meaty: Grilled rare steak slathered in mustard would work a treat.
Vegie: Top with a baked portabello mushroom or a poached egg.
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