Category Archives: Freezer Meals

Chicken Meatloaf

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Ingredients

  • 1.5kg chciken mince
  • 1 cup fresh wholemeal breadcrumbs
  • 3  onions, grated
  • 3/4 of a head of garlic
  • 3 carrots, peeled, coarsely grated
  • 3 zucchini, peeled, coarsely grated
  • 2 tablespoons flat-leaf parsley leaves, or basil, chopped
  • 1 egg, lightly beaten
  • slat and white pepper

saute onions and garlic   Meanwhile cook vegetables.

Tempe Ellie’s Meatballs in Sauce

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The MamaBake Online Big Batch Baking Club by mamabake

For serving with spaghetti, rice or anything that tickles your fancy!  This recipe was made for 5 families, totalling 10 adults, 6 teenage boys (adult serves!), 6 kids and two babies!

Meatball Ingredients

1 ½ kilos of pork mince
1 ½ kilos of beef or veal mince
5 onions grated or blitzed in the food processor
10 slices of thick bread, crusts removed
milk
4 eggs
10 cloves of garlic smashed and chopped
chopped herbs (such as parsley, oregano, thyme)
salt and pepper.

Method

  1. Soak the bread in enough milk to moisten but not soak, and then mix the slices with the rest of the ingredients well with your hands. Shape into golf ball sized balls, and roast on trays in the oven for 20 minutes.
Notes BK: 
I did half, and used 1kg beef, and 500gr turkey mince. I also added two carrots and two sticks of celery. Yum.

Meatball Sauce

5 onions diced
10 cloves of garlic crushed
5 large sprigs of thyme
5 bay leaves
5 bottles of passatta
5 cans chopped tomatoes
salt
pepper
sugar.

Method

  1. Cook the onions and garlic with the thyme and bay leaves gently until the onions are soft. Add the rest of the ingredients and cook for 30 mins.
  2. Once the meatballs are finished in the oven, add to the tomato sauce and simmer for 20 minutes.

Bolognese Spaghetti Sauce (Stephanie Alexander)

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Ingredients

Directions:

  1. Saute onion, celery and garlic in oil in a large saucepan until softened.
  2. Add minced meat and pancetta and fry until meat breaks up into small lumps.
  3. Sprinkle in flour, then stir well.
  4. Add wine, salt, pepper and nutmeg.
  5. Mix well, then increase heat and boil to evaporate liquid.
  6. Add stock, tomato, tomato paste and herbs.
  7. Reduce heat again and simmer for 1 hour, stirring from time to time.
  8. Taste for seasoning.

Read more: http://www.food.com/recipe/bolognese-sauce-124451#ixzz1ylitQETE

Jamie’s Chili con Carne

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http://www.jamieoliver.com/recipes/beef-recipes/chilli-con-carne

  • 2 medium onions
  • 2 cloves of garlic
  • 2 medium carrots
  • 2 sticks of celery
  • 2 red peppers
  • olive oil
  • 1 heaped teaspoon chilli powder
  • 1 heaped teaspoon
  • ground cumin
  • 1 heaped teaspoon ground cinnamon
  • sea salt and freshly ground black pepper
  • 1 x 400g tin of chickpeas
  • 1 x 400g tin of red kidney beans
  • 2 x 400g tins of chopped tomatoes
  • 500g good-quality mincedbeef
  • 1 small bunch of fresh coriander
  • 2 tablespoons balsamic vinegar
  • 400g basmati rice
  • 1 x 500g tub of natural yoghurt
  • 1 x 230g tub of guacamole
  • 1 lime

method

What a classic this dish is. Most of my mates love the chickpeas, but butter beans or even cubed potatoes will work well in their place. Feel free to pep up this dish with more chilli depending on your taste. This will make enough for six portions, so simply freeze the extra if you’re only cooking for four – it’s so damn good the next day, even on a jacket potato!

To make your chilli
• Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine
• Halve the red peppers, remove the stalks and seeds and roughly chop
• Place your largest casserole-type pan on a medium high heat
• Add 2 lugs of olive oil and all your chopped vegetables
• Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper
• Stir every 30 seconds for around 7 minutes until softened and lightly coloured
• Add the drained chickpeas, drained kidney beans and the tinned tomatoes
• Add the minced beef, breaking any larger chunks up with a wooden spoon
• Fill one of the empty tomato tins with water and pour this into the pan
• Pick the coriander leaves and place them in the fridge
• Finely chop the washed stalks and stir in
• Add the balsamic vinegar and season with a good pinch of salt and pepper
• Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching

To serve your chilli
• This is fantastic served with fluffy rice
• Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves
• If you don’t fancy rice it’s equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous
• Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves
• I love to add a nice green salad to round it off