Recipe ideas for bulk cooking, please.
Discussion
In a drive to save time and money, I've decided to try doing one or two bulk cooks every week. Over time, I'm looking to build up to the point of having a freezer full of around 10-12 different dishes so that we've got enough to rotate through without getting bored.
I currently have lots of chilli and ratatouille done, and have found a really nice looking Bolognese recipe to do, but these all feel a bit Seventies dinner party!
What else would people recommend for this sort of cooking?
I currently have lots of chilli and ratatouille done, and have found a really nice looking Bolognese recipe to do, but these all feel a bit Seventies dinner party!
What else would people recommend for this sort of cooking?
Big batch of soup? Couple of big roasting trays filled with chopped up cherry tomatoes, garlic, red onion, chilli, some olive oil, few chunks of chorizo and balsamic vinegar. Roast that for 20 mins or so, bung it into a blender in batches with a handful of fresh basil, bung in some creme fraiche or cream if it's a bit thick.
I've always struggled with Curry. I can produce something, but it never seems to get anywhere near what I'd get from a restaurant, which isn't usually the case when I apply myself to other cuisines.
With the roasts, does the meat really survive being frozen and then re-heated? I've only really previously thought of using leftovers from a roast in some form of stew.
With the roasts, does the meat really survive being frozen and then re-heated? I've only really previously thought of using leftovers from a roast in some form of stew.
Kermit,try this if you fancy a bulk curry cook - I do this for 10 people at work regulary and its one of the easiest to do.
Ingredients:
Oil (i use olive, not best for authentic taste but i usually have it in - use any you like really)
4-5 large onions
4 cloves garlic (more or less to taste)
Jar Pataks paste (i like the balti/madras one but whatever taste you like)
10 chicken brests.
Chicken stock cube, 500ml water
Any veg you want in (peppers etc)
1. Slice onions thinnish and cook on medium heat (in large saucepan) for 5 mins, then turn heat right down and caramalise for 25 minutes (just stir them every so often.
2. Turn heat back up to medium, add crushed/sliced garlic, stir in, add 3/4 of the jar of paste and stir in, cook for a minute.
3. Add water and stock cube. Simmer for about 30 minutes. Leave it longer if you want, if you have time.
4. Take off heat, use a hand blender or food processor, blend it all together to get a good sauce consistency.
5. Slice the chicken and whatever veg you want to use, and fry until cooked in the remaining 1/4 of the jar of sauce.
6. Put chicken in the sauce and cook for a few minutes. Thats it!
You can add stuff to taste as you like (fresh coriender/cardoman pods etc) at point 3 if you like.
Gets better the day after too!
Ingredients:
Oil (i use olive, not best for authentic taste but i usually have it in - use any you like really)
4-5 large onions
4 cloves garlic (more or less to taste)
Jar Pataks paste (i like the balti/madras one but whatever taste you like)
10 chicken brests.
Chicken stock cube, 500ml water
Any veg you want in (peppers etc)
1. Slice onions thinnish and cook on medium heat (in large saucepan) for 5 mins, then turn heat right down and caramalise for 25 minutes (just stir them every so often.
2. Turn heat back up to medium, add crushed/sliced garlic, stir in, add 3/4 of the jar of paste and stir in, cook for a minute.
3. Add water and stock cube. Simmer for about 30 minutes. Leave it longer if you want, if you have time.
4. Take off heat, use a hand blender or food processor, blend it all together to get a good sauce consistency.
5. Slice the chicken and whatever veg you want to use, and fry until cooked in the remaining 1/4 of the jar of sauce.
6. Put chicken in the sauce and cook for a few minutes. Thats it!
You can add stuff to taste as you like (fresh coriender/cardoman pods etc) at point 3 if you like.
Gets better the day after too!
MilleniumFalcon said:
Kermit,try this if you fancy a bulk curry cook - I do this for 10 people at work regulary and its one of the easiest to do.
Ingredients:
Oil (i use olive, not best for authentic taste but i usually have it in - use any you like really)
4-5 large onions
4 cloves garlic (more or less to taste)
Jar Pataks paste (i like the balti/madras one but whatever taste you like)
10 chicken brests.
Chicken stock cube, 500ml water
Any veg you want in (peppers etc)
1. Slice onions thinnish and cook on medium heat (in large saucepan) for 5 mins, then turn heat right down and caramalise for 25 minutes (just stir them every so often.
2. Turn heat back up to medium, add crushed/sliced garlic, stir in, add 3/4 of the jar of paste and stir in, cook for a minute.
3. Add water and stock cube. Simmer for about 30 minutes. Leave it longer if you want, if you have time.
4. Take off heat, use a hand blender or food processor, blend it all together to get a good sauce consistency.
5. Slice the chicken and whatever veg you want to use, and fry until cooked in the remaining 1/4 of the jar of sauce.
6. Put chicken in the sauce and cook for a few minutes. Thats it!
You can add stuff to taste as you like (fresh coriender/cardoman pods etc) at point 3 if you like.
Gets better the day after too!
This sounds very good, although why do you add the garlic so late? I would add it at the same time as the onions to release the flavour via frying, rather than simmering it in the paste?Ingredients:
Oil (i use olive, not best for authentic taste but i usually have it in - use any you like really)
4-5 large onions
4 cloves garlic (more or less to taste)
Jar Pataks paste (i like the balti/madras one but whatever taste you like)
10 chicken brests.
Chicken stock cube, 500ml water
Any veg you want in (peppers etc)
1. Slice onions thinnish and cook on medium heat (in large saucepan) for 5 mins, then turn heat right down and caramalise for 25 minutes (just stir them every so often.
2. Turn heat back up to medium, add crushed/sliced garlic, stir in, add 3/4 of the jar of paste and stir in, cook for a minute.
3. Add water and stock cube. Simmer for about 30 minutes. Leave it longer if you want, if you have time.
4. Take off heat, use a hand blender or food processor, blend it all together to get a good sauce consistency.
5. Slice the chicken and whatever veg you want to use, and fry until cooked in the remaining 1/4 of the jar of sauce.
6. Put chicken in the sauce and cook for a few minutes. Thats it!
You can add stuff to taste as you like (fresh coriender/cardoman pods etc) at point 3 if you like.
Gets better the day after too!
Also, to the OP, I've heard good things about these, although never used them myself: http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/c...
Henry Hawthorne said:
his sounds very good, although why do you add the garlic so late? I would add it at the same time as the onions to release the flavour via frying, rather than simmering it in the paste?
You'd burn the garlic beyond all recognition doing that. Maybe put it in a couple of minutes before the paste, but burnt garlic isn't good.Henry Hawthorne said:
Also, to the OP, I've heard good things about these, although never used them myself: http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/c...
I'll take a look, thanks.I do this with my Slow cooker Eat some/Fridge some/freeze some.
All sorts of Casseroles Beef & Chicken.
One I like is proper butchers sausages, onions, red wine, lentils, tomatoes. Very easy to portion up.
Lasagne also works well, cook up a big batch then cut it into portions for the freezer.
All sorts of Casseroles Beef & Chicken.
One I like is proper butchers sausages, onions, red wine, lentils, tomatoes. Very easy to portion up.
Lasagne also works well, cook up a big batch then cut it into portions for the freezer.
Kermit power said:
Henry Hawthorne said:
his sounds very good, although why do you add the garlic so late? I would add it at the same time as the onions to release the flavour via frying, rather than simmering it in the paste?
You'd burn the garlic beyond all recognition doing that. Maybe put it in a couple of minutes before the paste, but burnt garlic isn't good.Henry Hawthorne said:
Also, to the OP, I've heard good things about these, although never used them myself: http://www.curryfrenzy.com/ecomm/curryfrenzy/asp/c...
I'll take a look, thanks.I usually stir in the garlic about a minute before the paste, usally once it's in and stirred by the time i've got the lid off the paste its been in about a minute.
There are quite alot of foods that are good for cooking in large batches, and freezing.
Lasagna
Chilli con carne
bolognese
curry
curried lentils
We regularly make the last two, and once cooled down, put into tupperware and freeze, then take out an hour or two before we want to heat it up again
Lasagna
Chilli con carne
bolognese
curry
curried lentils
We regularly make the last two, and once cooled down, put into tupperware and freeze, then take out an hour or two before we want to heat it up again
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