Batch cooking ideas please

weezl74

Hiya Mrs Bones,

I made faggotty meat loaf in 2 large loaf tins, then sliced and froze them in individual portions. I found it took up loads less space as slices rather than balls if you see what I mean!!!!?:D

I like batch cooking a lot, and often have 2-3 months worth of dinners ready made in the freezer. The thing I think it's invaluable for is when life suddenly does something unusual:eek:, you know you're still being as money saving as possible!

For the last 2 months I didn't fancy cooking at all, as I was newly pregnant, and I think the well stocked freezer stopped us from resorting to many a fast food option!;)

Hope you enjoy it, you're definately in the right place for loads of inspiration and encouragement

Love Weezl x

redruby

Mrs_Bones wrote: »

redruby could I ask for your recipe for steak and ale pie, dad would like that and I have a SC but don't use it as much as I should, would they be alright to freeze with the pastry on?

Its not really a recipe, I just sort of made it up, so no measurements

I marinade the stewing steak overnight in the fridge in Guinness, (this works best for me but any sort of ale would do) I also put in a large teaspoon full of horseradish sauce and a big dash of worcester sauce. I also chop an onion, and you could put mushrooms or any leftover veg in.

Next day put it into the sc on a low, and leave to cook for as long as possible, I do mine all day, when done take the meat out and put into dishes, thicken the juice in the sc, ( I use gravy granuals) and pour over the meat, I then top one with puff pastry and cook for that night, and freeze the others (once cool) for use another day. I don't normally freeze with pastry on, but it would not hurt at all, as long as its done when the meat is cool.

hth

Mrs_Bones

thanks for the recipe link for the faggots, it looks a simple one to do, all I need to get is some lambs liver, didn't know they were liver I thought they were mince, but then I don't eat them.

Weezl, I like the idea of doing the faggot recipe in a loaf tin and then having slices, sorry if this is a silly question, but how long would I cook it if I put it in a loaf tin, I was thinking of looking for a meat loaf type recipe, thinking about it I guess faggots are something similar to meatloafs? I think dad would eat a meatloaf. Honestly, you woundn't think feeding and finding something a 70 year old would eat was more difficult then a child, now I'm being to understand what my mum use to moan about. I'v really don't mind doing something different for him to eat if it's what he likes but he then moans it's a waste and thinks we should eat the same at meals.:rolleyes:

weezl74

I did gas mark 6 for 25mins, but in my recipe the liver and mince had been fried off first, so that reduced the oven time.

I can find you the link to my recipe if you like?

Mrs_Bones

redruby wrote: »

Its not really a recipe, I just sort of made it up, so no measurements

I marinade the stewing steak overnight in the fridge in Guinness, (this works best for me but any sort of ale would do) I also put in a large teaspoon full of horseradish sauce and a big dash of worcester sauce. I also chop an onion, and you could put mushrooms or any leftover veg in.

Next day put it into the sc on a low, and leave to cook for as long as possible, I do mine all day, when done take the meat out and put into dishes, thicken the juice in the sc, ( I use gravy granuals) and pour over the meat, I then top one with puff pastry and cook for that night, and freeze the others (once cool) for use another day. I don't normally freeze with pastry on, but it would not hurt at all, as long as its done when the meat is cool.

hth

thanks again
no measurements work for me, most of my cooking tends to be ad hoc with bits chucked in i've got to hand, it's cooking tempurates and timeings etc., I always get muddled up with, my memory is not so good now.
sounds lovely def one i'm going to try, :rotfl:murphy's would be my liquid of choice though.
If I was to do it as a large pie would this be one I could put in the fridge after one meal and and reheat the next day in the oven or is that really not a good idea?

Mrs_Bones

weezl74 wrote: »

I can find you the link to my recipe if you like?

oh yes please

daleigha

im so so so excited today as im going tonight to collect a freezer from a lovely fabulous freecycler!! :beer: for the last seven months i had had no freezer, except for the carpy icebox at the top of my fridge (may as well just say i had no freezer!!:mad: ) and cant wait to start batch cooking!! i know, im a saddo lol!!
my question is, im a veggie, and what veggie dishes are good for batch cooking & freezing? the OH is a carnivore, and ive plenty of good ideas for him, but dont want to be coming home in the evening to give him something from the freezer but still have to make something from scratch for myself!!
i like most things, so all suggestions will be very welcome!!
TIA!! xxx

exlibris

In the past I have frozen slices from the roast beef/pork etc in gravy. I used to buy the biggest I could afford and pack it for freezing as I carved for the meal. The larger the joint the less wastage from shrinkage and if it is prepared for freezing on carving picking the larger pieces is avoided. By the time the meal has ended the meat & gravy is cool enough to freeze.

We no longer eat red meat and I find that doing the same with a chicken is not necessary now I no longer have teenagers who could eat for England!

Lizzybop

I have a question about batch cooking, can anyone help?

When you make a dish such as lasagne, or a cottage pie or similar and you make enough for multiple dinners, do you actually make 2 separate meals in 2 different dishes - or - do you make it all together, cook it, eat what you want and then freeze.

If the latter option do you just freeze it in the dish you made/cooked it in, or do you transfer it to another dish?

I made a lasagne last week, enough for 2 dinners. Made it, cooked all of it (don't have a smaller dish - should I get some - any suggestions???) We ate half and were left with other half in the big dish. I just covered this and froze it as it was. This week just took it out to defrost and re-heated.

What do others do? Just looking for some advice/ideas, and any recommendations on cooking/storing dishes (makes/models) greatfully received.

Thanks
Liz
x

Hardup_Hester

I have quite a few dishes so make my lasagne in separate dishes, or I sometimes use foil dishes, at the moment all my lasagnes are long and thin as someone gave me 6 foil dishes that had had apple strudle in.
Hester