CBR650 Posted October 18, 2014 Share Posted October 18, 2014 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. Link to comment Share on other sites More sharing options...
Michaelaway Posted October 18, 2014 Share Posted October 18, 2014 You might try: Green pea, Potato and Bacon Soup... and, Stuffed Cabbage. 2 Link to comment Share on other sites More sharing options...
CBR650 Posted October 18, 2014 Author Share Posted October 18, 2014 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. Link to comment Share on other sites More sharing options...
Michaelaway Posted October 19, 2014 Share Posted October 19, 2014 Use dried, split peas for this recipe. 1 Link to comment Share on other sites More sharing options...
steve187 Posted October 19, 2014 Share Posted October 19, 2014 (edited) 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, 2014 by steve187 1 Link to comment Share on other sites More sharing options...
xylophone Posted October 19, 2014 Share Posted October 19, 2014 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. 1 Link to comment Share on other sites More sharing options...
CBR650 Posted October 19, 2014 Author Share Posted October 19, 2014 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? Link to comment Share on other sites More sharing options...
WitawatWatawit Posted October 19, 2014 Share Posted October 19, 2014 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. 1 Link to comment Share on other sites More sharing options...
CBR650 Posted October 19, 2014 Author Share Posted October 19, 2014 I will probably do soups at a different stage. Tomato and basil, and a pumpkin one. Link to comment Share on other sites More sharing options...
Michaelaway Posted October 19, 2014 Share Posted October 19, 2014 (edited) 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, 2014 by Michaelaway 1 Link to comment Share on other sites More sharing options...
fatfather Posted October 19, 2014 Share Posted October 19, 2014 Goulash. Goes perfect with rice, noodles, potatoes, mash or whatever. Freezes perfect, thousands of receipts available Fatfather 1 Link to comment Share on other sites More sharing options...
xylophone Posted October 19, 2014 Share Posted October 19, 2014 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!!! Link to comment Share on other sites More sharing options...
steve187 Posted October 19, 2014 Share Posted October 19, 2014 (edited) 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, 2014 by steve187 1 Link to comment Share on other sites More sharing options...
flash77 Posted October 19, 2014 Share Posted October 19, 2014 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/ 1 Link to comment Share on other sites More sharing options...
Turkleton Posted October 19, 2014 Share Posted October 19, 2014 (edited) 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, 2014 by Turkleton 1 Link to comment Share on other sites More sharing options...
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