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Batch cooking

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gayleygoo
Cloth Nappy Passionata
Cloth Nappy Passionata

Re: Batch cooking

Postby gayleygoo » Sat Mar 10, 2012 12:18 pm

I haven't done much batch cooking, but a few weeks ago I got loads of mince (it was 4lb of steak mince for £10, bargain I thought!) I browned 3lb of it off, added lots of onion and garlic, celery and grated carrot. Two-thirds got made into a bolonese sauce, half each for bolognese and lasange. The other portion got made into chilli with the additon of chilli powder, tabasco, and cannelli beans (or kidney beans if you like). You could also take some out to make a cottage pie or other mince dish. The other pound of raw mince was mixed up with some fresh breadcrumb stuffing, softened onions, grated carrot and herbs, flattened into patties, dipped in egg and breadcrumbs and fried, then oven-baked to cook them through. I froze these too! You could use instead steak pieces (done in slow cooker for tenderness) for the chilli and bolognese.

Big batches of cooked or fried rice in the freezer are handy, especially wholegrain rice that can take half an hour to cook.

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