One of the supermarkets has been running a campaign - actually a rather laudable one - showing people that a roast will do more than the Sunday lunch for which it was bought. Roast chicken is an austerity staple, as a decent bird will give you the roast, a curry/risotto/wrap/sandwiches, and broth or at least stock made with the carcase. Beef is no slouch on the second coming front either.
Tonight we will be having one of my takes on leftover topside, and almost as importantly on the gravy that graced it. We ate this a fortnight back and it was enough of a hit for there to be requests for it to be repeated with the excellent beef (Henry Rowntree's superb Aberdeen Angus, and no he doesn't sponsor me, it's just that even a teenager notices the difference) remaining after we feasted post the England - Wales match.
The gravy (ultra-garlicky as I roasted a whole head with the beef, and squidged the soft contents into the meat juices) will be flavoured with smoked paprika, a chilli chopped very finely, Worcestershire sauce, some ground cumin, cayenne, and plenty of pepper. The beef, chopped into 5mm dice, is mixed with its gravy and a tin of Heinz beans, and the resulting mass used to fill wraps that fill a 300mm x 200mm cast iron dish perfectly. Atop this goes a sauce made with tinned toms cooked with a chopped onion and flavoured like the filling, with loads of grated cheese - cheddar and Parmesan - on top.
Cooked in a 180C oven for 30 - 40 minutes (when the cheese is browning it's ready, though I tend to warm the Le Creuset cast-iron dish over a low flame first to speed things up and ensure it is piping hot inside as well as out-) it has the added benefit of looking rather lovely.
The result is filling, rich in vegetables, and tastes good. But then in our family lore most things taste good with Parmesan. And it doesn't need a £1 packet of ready-mix fajita magic dust to give it a Tex-Mex touch.
I'll try to remember to take a photo or two.
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