What to do when you had a busy morning and forgot to bring the frozen flesh out to defrost. You reach for ” cooked porky bits.”. A fleshy bit roasted, enjoyed, put to the back burner then frozen waiting for a moment, the moment, to save my arse when people need to be fed and I ain’t got nut’in. At last, “cooked porky bits” stepped up to show me what it’s got. and this was its fate:
1) Chicken Pot Pie – the biscuit edition.
Chicken pot pie is a quick “oh crap” dinner. Made from scratch, it’s probably quicker and more tasty than the frozen equivalent. For this round, with these ingredients, I substituted pork for chicken. In southwest France, chicken is hard to come by. “Cheap” chicken is bad, very bad and not so cheap. We are in duckville. I can make duck confit cheaper and tastier than I can serve chicken. So why fight it? I embrace and work with what I have. Which is pork, duck and beef.
My chicky pot pie was served without a hint of change until Lucy caught on and the buzz ran quickly around the table. Otto, my number one chook pie fan, loved it. The others didn’t detect anything. It tastes like chicken. Brent gave it a taste and said “it could be ritz crackers” for all he knew.
2) Stir fry
If you don’t dig on wheat ( though said pie was made with Einkorn ), I used the rest of “cooked porky bits” on a spicy stir fry for the adults.
Hot peppy spice
A couple mushies
All fried hot hot in lard