What have you had for dinner

[Highway Man]

One of our faves is leftover cold roast with chips and baked beans. It sounds wrong. But it's the best. Make a couple of butties from the chips and beans as well.

OMG you sound like you are living on the breadline. What a pauper.

 

[MNW67]

OMG you sound like you are living on the breadline. What a pauper.

 

[Dec27]

Roast lamb, chips and beans ?

 

[MNW67]

Roast lamb, chips and beans ?

Cold roast leftovers. Beef, pork or lamb. But most often we do an aged silverside of beef from the butcher; the full piece including the salmon cut. It is our third meal from the joint. First meal, when the joint is hot, is the full works with mash and Yorkshires. Second meal is with new potatoes and sprouts and carrots. Third meal is with double fried chips and baked beans. It's delicious. And I always put some of the chips and beans in a butty.

 

[Dec27]

Cold roast leftovers. Beef, pork or lamb. But most often we do an aged silverside of beef from the butcher; the full piece including the salmon cut. It is our third meal from the joint. First meal, when the joint is hot, is the full works with mash and Yorkshires. Second meal is with new potatoes and sprouts and carrots. Third meal is with double fried chips and baked beans. It's delicious. And I always put some of the chips and beans in a butty.

I can’t imagine the taste!! But I’ll give it a go next time we have some beef left over.

 

[pete01]

Beans on toast for me tonight

 

[MNW67]

I can’t imagine the taste!! But I’ll give it a go next time we have some beef left over.

Maybe start with pork and then move up to beef!

Ease yourself in gently.

It's best if you cook the beans low and slow so that they go mushy.

 

[MNW67]

I can’t imagine the taste!! But I’ll give it a go next time we have some beef left over.

The interesting thing about the full silverside with the 'salmon cut' is that you have two completely different muscles running at 90 degrees to each other. So, you have to cut each at a different angle to get across the grain. Each muscle has a very different texture.

In Yorkshire, silverside used to be called 'hindlift' and topside used to be called 'inlift'. Presumably, because one is at the back of the rear leg and the other is at the front of the rear leg.