I'm going to spend 3 days slowcooking 6 different dishes in order to shove them away in the freezer.

I've decided on:

Green chicken curry.

Chicken Tikka Masala.

Bolognese.

Mexican style chili (with kidney beans)

Leaving two spots.

Taco sauce/filing?

Mince and gravy filing? all is needed there after is puff pastry to make pies.

Other ideas welcome. Help a brother out.

You might try: Green pea, Potato and Bacon Soup... and, Stuffed Cabbage.

Thanks.

How do the peas hold up being frozen, or does it not make much difference? I'll have to look up the recipe online.

Was never a fan of cabbage. And doubt I ever will be.

Use dried, split peas for this recipe.

chicken and mushroom to be used for pies

mince and onion used for Shepards/cottage pie - sorry i see you already listed that

a good thread !!!

Edited October 19, 201411 yr by steve187

Beef Bourguignone................use the cheapest cut of lean beef, cut into 4cm chunks, red wine, carrots a some herbs (bouquet garni if you have it) and of course the dish needs finely chopped onions and crushed garlic (there are many variations on this).

I add a beef stock cube and a good dose of black pepper, then use the slow cook setting on my rice cooker. When cooked I drain off the stock, add a little brown sugar and reduce it for a while until it is a little thicker.......can use a little cornflour if you wish.

As a variation, add some potato chunks about halfway through the cooking process.

Freezes well.

Think I will stick with the mince and gravy, either to be used as pie filling or for shepard's pie.

The last spot looks to have been taken by the Beef Bourguignone

I was also thinking of making burger patties, stacking them with greased oven paper and freezing.

How long would you leave stuff like this frozen for?

6 months? 1 year? 2 years?

As a useful addition, you might want to think about a pumpkin soup base. This is quite versatile (and delicious) for those moments when inspiration fails and you want to quickly throw something together.

I will probably do soups at a different stage. Tomato and basil, and a pumpkin one.

Try Italian Lasagna, white Chicken & Broccoli Lasagna in the slow cooker... delizioso!

Edit: both freeze very well; Also, I think most, if not all of these foods should probably be consumed within 6 months of freezing to be safest.

Edited October 19, 201411 yr by Michaelaway

Goulash. Goes perfect with rice, noodles, potatoes, mash or whatever. Freezes perfect, thousands of receipts available

Fatfather

Try Italian Lasagna, white Chicken & Broccoli Lasagna in the slow cooker... delizioso!

Edit: both freeze very well; Also, I think most, if not all of these foods should probably be consumed within 6 months of freezing to be safest.

Yeah I go with 6 months also, although have consumed a short while after, but after a year I clear out the freezer!!!

With burgers i chill them in the freezer on a flat board, and then stack them in plastic zipped bags, stops them freezing stuck together

Have a good slow cooking few days

Edited October 19, 201411 yr by steve187

I often do similar: bolgonese, green chicken curry and mexican chili. Another is a Japanese style curry. I buy a pack of House Foods (or similar) curry roux (available in Tesco, Tops etc), and cook with chicken, potato, carrots, onions and others. Nice with rice or on a schnitzel. The packs have instructions in Japanese and Thai, but English recipies are available from the US distributor, where its apparently called Vermont Curry: http://flavorofjapan.com/

Goulash. Goes perfect with rice, noodles, potatoes, mash or whatever. Freezes perfect, thousands of receipts available

Fatfather

Yepp, Goulash.

And two favourites of mine:

Schweinebraten, prepared in the baking oven (or slow cooker), even cold with bread, very delicious.

Geschnetzeltes, not slow cooking but also ideal for freezing. Can be served with rice, noodles, spätzle, potatoes, French fries...etc...

Edited October 19, 201411 yr by Turkleton