Online Reporter
Chef Rudo Kandiero
MAKE-AHEAD freezer-friendly recipes are a lifesaver during the holiday season.
One convenient idea this festive season is preparing and freezing some foods, then cook them on Christmas Day.
Cookie dough, pastry, stuffings, dips, soups, sauces, baked desserts and frostings can be made a week before the big day, in batches.
These make-ahead freezer-friendly recipes will help you enjoy a stress-free Christmas with your loved ones.
Wholesome ideas for your Christmas buffet
Shepherd’s pie Ingredients
Milk, 1 cup;
Butter, 2 tbsp;
Oil;
Onion, 1 large, finely chopped;
Carrots, 2, peeled and diced;
Garlic, 2 cloves, minced;
Minced meat (beef or lamb), 1kg;
Beef broth, 1 cup;
Tomato paste/puree, 2tbsp;
Worcestershire sauce, 1tsp;
Peas, 1 cup;
Corn, 1 cup;
Cheddar cheese, ½ cup, grated;
Thyme, 1tsp;
Rosemary, 1tsp;
Salt and pepper
Method
1. Preheat oven to 200 degrees Celsius.
2. In a large pot, boil potatoes until tender.
3. Drain potatoes and return them to the pot.
4. Add milk, butter, salt and pepper to potatoes and mash until smooth. Set aside.
5. In a pot, heat oil over medium heat. Add chopped onion and carrots to the skillet and cook until softened.
6. Add garlic, minced meat and cook until browned, breaking it up with a spoon.
7. Stir in beef broth, tomato paste and Worcestershire sauce. Bring mixture to simmer.
8. Stir in fresh thyme and rosemary.
9. Transfer meat mixture into an oven-proof dish.
10. Spread the mashed potatoes and grated cheese over the top of the mixture.
11. Bake for 20 minutes until top is golden.
12. Let the pie rest for five minutes before serving.
Chicken fried rice Ingredients
Oil;
Chicken breast, 1kg, diced;
2 eggs, beaten;
Cooked rice, 3 cups;
Mixed vegetables, 1 cup;
Green onion;
Salt and pepper
Method
1. Heat oil in a big pan or wok. Cook chicken until golden brown.
2. In the same pan, push chicken aside and add beaten eggs and scramble.
3. Toss in the rice, veggies, soy sauce and toasted sesame seeds.
4. Garnish with green onions and serve.
Garlic butter mushroom spaghetti
Ingredients
Spaghetti, 400g;
Butter, 4 tbsp;
Oil, 3 tbsp;
Garlic, 6 cloves, minced;
Salt;
Red pepper flakes, optional;
Cheddar cheese or parmesan grated;
Fresh parsley chopped
Method
1. Boil spaghetti in a pot of salted water. Reserve the pasta water before draining.
2. Heat oil and butter in a pan over medium heat, add sliced mushrooms and cook until brown.
3. Stir in garlic, season with salt, black pepper and red pepper flakes, then mix well.
4. Add pasta and pasta water, and toss to coat.
5. Finish with grated cheese and chopped parsley.
Food safety guidelines
1. Clearly label and date all frozen dishes to ensure you know what you have and how long it has been frozen.
2. Use freezer-friendly containers or bags to prevent freezer burn and keep dishes fresh.
3. Thaw frozen dishes overnight in the fridge or quickly by submerging in cold water.
4. Reheat dishes to an internal temperature of 75 degrees Celsius.
5. Wash your hands thoroughly after every task.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on: 0772748509.
Wenslus Murape
