Bulk Cook / Meals to freeze

craig_t

craig_t

craig_t

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So over in my how often do you eat a takeaway thread, I have moved onto cooking in bulk. I've currently made 3 different types of jar'd curry, some jar'd bolognese, chilli and slow cooked pulled chicken fajitas. I want to expand on what I cook, whether it be different types of what I already had by choosing better recipes or making something else too. I have a slow cooker, so that is an option.

What do you make and what is your recipe?
 
I wouldn't bulk cook everything, its great having a range for when you cant be parsed. But you miss out so many good things that can't be bulk cooked and froze, hot wings/ribs/kebabs with coleslaw, pad Thai, stirfrys, Spaghetti alla puttanesca to name just a few.

Got a hard on for vegetable mash at the moment, Things like Swede and carrot, or parsnip and carrot. These freeze surprisingly well. Make some pies which also freeze well, I prefer pre baked freezing.

Curry is another great one for freezing.

Aubergine parmigiana although I normally make a meat version.

Meatballs in variety if sauces.

Tamale pie

Bulk cook gravy and freeze that way much easier to make certain dishes with proper gravy, mixed roast veg, sausage and giant Yorkshire.

Now and then go through www.Foodgaeker.com and try some new stuff out.
 
Lazy boys cottage pie base single pot (with mushrooms as the wife likes them)

500g frozen diced onions
2x 750g mince
500g frozen sliced mushrooms
250g'ish frozen peas
ad hoc carrots
various stock cubes etc (2beef and 2 veg oxo's couple rich beef knorr stock pots, beef gravy granules to thicken it up at the end)

onions in a bit pot with a bit of veg oil, soften them up a bit, add the mince and brown it off

add some boiling water so its a runny mixture, give a brisk boil for 10 mins, turn down the heat (theres a lot of fat in 1.5kg of normal 20% fat mince we dont want that)

when its cooled a bit there will a fatty/watery layer on top, ladle this off into a glass jug and leave to separate

while its separating add the frozen mushrooms peas and carrots, turn up the heat a bit, keeps stirring so the bottom doesnt burn, once all defrosted and its warmed up turn down the heat

the contents of the jug should have separated by now, discard the fatty top layer as best you can and add remainder of jug back to the pot

now add the stock cubes to taste, and more water if needed, give it a good simmer and thicken up with gravy granules

allow to cool portion up then freeze, should make 8-10 small portions
 
I assume you're thinking of evening meals, but don't forget soup for lunch.

I've just made a big pot of the following:

  • 150g chorizo
  • Two large white onions
  • Three 400g tins of kidney beans
  • Three 400g tins of chickpeas
  • 1l of chicken stock

Blitzed up, it should make about 8–10 portions.
 
My freezer is full of foil containers :D

Various curries
Pulled jerk chicken
Beef stew with dumplings
Mac and cheese
Mince or chunk chili
Meatballs in sauce
Rectangular pastry slices with some of the above on them
 
lude1962 said:
Lazy boys cottage pie base single pot (with mushrooms as the wife likes them)

500g frozen diced onions
2x 750g mince
500g frozen sliced mushrooms
250g'ish frozen peas
ad hoc carrots
various stock cubes etc (2beef and 2 veg oxo's couple rich beef knorr stock pots, beef gravy granules to thicken it up at the end)

onions in a bit pot with a bit of veg oil, soften them up a bit, add the mince and brown it off

add some boiling water so its a runny mixture, give a brisk boil for 10 mins, turn down the heat (theres a lot of fat in 1.5kg of normal 20% fat mince we dont want that)

when its cooled a bit there will a fatty/watery layer on top, ladle this off into a glass jug and leave to separate

while its separating add the frozen mushrooms peas and carrots, turn up the heat a bit, keeps stirring so the bottom doesnt burn, once all defrosted and its warmed up turn down the heat

the contents of the jug should have separated by now, discard the fatty top layer as best you can and add remainder of jug back to the pot

now add the stock cubes to taste, and more water if needed, give it a good simmer and thicken up with gravy granules

allow to cool portion up then freeze, should make 8-10 small portions
Click to expand...

Dear god that sounds rank!
 
My freezer is full of plastic tubs, I spent a fortune on them last year

I always have some cooked chicken in my freezer.

Lasagna is probably my favourite homemade frozen dish.

Chinese chip shop style curry with chicken & vegetables.

Cottage Pie

Plain Rice

Chicken Soup with Dumplings

Mashed Potatoes

Slow cooked Lamb chops

Potato Gratin

Sausagemeat Sage and onion stuffing.
 
craig_t said:
thanks some good suggestions...

I always thought you couldn't freeze/re heat rice?
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I've been doing it almost my entire life without issue.

Plus have occasionally bought BirdsEye Rice packs which are quite nice.

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So you're cooking the rice then freezing then re heating? Assuming it's fresh rice you're cooking, rather than cooking frozen rice/microwave packet rice then re freezing?
 
Yeah I cook the rice then freeze it, then reheat it. I was just mentioning that I also buy cooked frozen rice.

You have to be careful with leftover rice but yeah it's safe to use.
 
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craig_t said:
thanks some good suggestions...

I always thought you couldn't freeze/re heat rice?
Click to expand...

No problem freezing and reheating rice. What you can't do is leave rice out at room temperature or let it take too long to cool down.

If you cook a big batch just divide it up quickly and put it in the freezer straight away, no need to wait for it to cool down.
 
D.P. said:
No problem freezing and reheating rice. What you can't do is leave rice out at room temperature or let it take too long to cool down.

If you cook a big batch just divide it up quickly and put it in the freezer straight away, no need to wait for it to cool down.
Click to expand...

Oh ok - But for the meals, say bolognese or chilli or chicken fajita I have to let them cool first?
 
D.P. said:
No problem freezing and reheating rice. What you can't do is leave rice out at room temperature or let it take too long to cool down.

If you cook a big batch just divide it up quickly and put it in the freezer straight away, no need to wait for it to cool down.
Click to expand...

You can do all of and I have. Never ben ill, it's advised against. But ketchup is also advised to go in the fridge and eaten within a few weeks. Meat is advised to go in fridge. Left chilis and lasagnes and Bolognese out in the side fir days and guess what it's fine. It's all nonsense. Well that's a bit harsh. But the risk is so incredibly low. Uses your senses over guidelines worlds fir most things, doesn't work for rice spores, but again the risk is absolutely tiny.
 
Being a student batch cooking is cheaper and easier so I pretty much live off the stuff. I cook it all from scratch too so it's tastes 10x better (family and friends would argue I'm quite a good cook ;) ) plus once you have all the herbs and spices you pretty much only need some meat or veg every time and you're ready to go.

although my only gripe with it is the lack of proper veg. And sadly to compensate I tend to have some frozen veg in freezer to satisfy the need for veg on the side.

Although usually once a week I'll cook a meal loaded with veg or salad to keep the balance. The pain of feeding for one is it all goes out of date so quick.

I cook quiet a nice range imo;

Fish pie
Risotto (one of my favourite meals to freeze. Use a bit of extra liquid when cooking and leave it. Makes it not go so dry when you microwave it)
Chilli
Bolognese
Lasagne
Enchiladas (just be careful on the beans used first time I made them I used a lot and it was gross. Even worse when reheated)
Curry (any curry is great. Veg curries are amazing though)
Shepherds pie
Mac and cheese

I tend to use fresh rice or pasta if I can. Although I cheat and use microwave rice a lot.
 
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