I have a problem…several actually but let’s stick to cooking    I can’t seem to cook small portions of food which means we always have alot of leftovers in the fridge.  Last Sunday night I cooked a very large porchetta.  It was fabulous, but I didn’t relish the thought of serving the same dinner two nights in a row or even again later in the week.  On one hand cooking large portions works well.  For example a large pot of spaghetti bolognese sauce can be frozen into several portions and eaten weeks or months later…but on the other hand there are loads of leftovers that can’t be frozen because they don’t defrost well.  So, what do you do with the leftovers from a large roast without repeating the same dinner over and over again?  Fear not dear readers  I have the answer to this and many more of life’s BIG questions…Okay, so I’m stretching the truth a bit…okay okay! I’m stretching the truth alot     But I do know what to do with roast leftovers so that you’re not eating the same thing over and over again   You make it into a terrine and wrap the slices in sour cream pastry…believe me you’ll be just as impressed with yourself as I was with myself and be justified in giving it a fancy smantzy name

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The Aussies who read my blog will know what a jumbuck sanga is…Jumbuck is a sheep; a large  sheep or one that is  unruly and is possibly difficult to shear and a sanga is slang for sandwich. Therefore i’m taking some very loose definitions and applying them to a roast lamb sandwich    Jumbuck is a generic Aboriginal word for cloud.  I say generic because there are hundreds of Indigenous Australian languages in Australia.  Apparently during the European invasion, the Indigenous Australians saw the sheep that the Europeans brought with them and thought they looked like clouds and thus called them jumbucks.

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