We had a delicious pot roast chicken at the weekend when the boy came home unexpectedly and we needed to feed him up with something quick and delicious. Pot roasting is new to me and while it was not the crispiest skinned bird ever, it was probably the moistest one we have cooked at home, and the leftovers were so good I just had to make another meal out of them.<\/p>\n
When we have left over roast meats we often use our own version of a Nigella Vietnamese salad recipe from Nigella Bites<\/em>. In essence, this dish is an Asian slaw to which you can add whichever (shredded) meat you have in your fridge. It is very easy (all the ingredients are available from the supermarket), relatively quick to make, delicious and very virtuous in terms of calorie intake, if you care about that sort of thing.<\/p>\n The key thing is the dressing, which you can play around with according to your tastes, but it should be a combination of sweet, sour, savoury and salty. I often add a bit more fish sauce and lime juice, as well as some extra chilli, as I like it really salty and sour with plenty of kick.<\/p>\n The flavours are amazing and it makes a nice contrast to all the heavier carbohydrate-based dishes around at this time of year. If it doesn\u2019t feel quite substantial enough for you, you could always add some glass or rice noodles to the dish.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" We had a delicious pot roast chicken at the weekend when the boy came home unexpectedly and we needed to feed him up with something quick and delicious. Pot roasting is new to me and while it was not the crispiest skinned bird ever, it was probably the moistest one we have cooked at home, […]<\/p>\n","protected":false},"author":3,"featured_media":1968,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"yoast_head":"\nA Vietnamesesque Salad<\/h1>\n
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