What type of BATCH COOK are you? Is batch cooking something you’ve always wanted to do, but it keeps slipping off your “to-do” list?
Batch cooking large quantities of food is such a great time saver! You can store what you cook in your freezer for nights you don’t have time to cook, don’t have time to run to the store, are exhausted, and have zero desire to chop, stir, or roast anything.
Ok - here’s a little tough love for you. There is absolutely no point in batch cooking if it:
Doesn’t help save your precious time
Isn’t something that you like to eat
You cannot spare the space in your freezer
Doesn’t help to save money and reduce waste.
Does this sound familiar? You take those six pots of beef stew (that you probably spent all day making) and stick them into the freezer (usually unmarked, so you’re guaranteed never to find them again). You didn’t really like the stew the first time around, that’s why there is so much left over! The kids and your husband just moaned about it, too.
Those freezer boxes take up valuable space and get pushed further and further to the back (or bottom) of the freezer space. What we like to call “No Man’s Land”. Eventually, they look so dried out and unappetising that you consign them to the bin. And you’re not just throwing away food, you’re throwing away money spent on groceries and the time it took you to make the dish in the first place.
Now, there’s always the chance you don’t toss them, you just ignore them instead. Maybe you think you’ll actually eat them someday. What? Did you really think that?
The whole point of a batch cook is to make life easier.
Before batch cooking, here are a few things to consider:
Who will you be feeding?
Do you struggle with packed lunches, suppers, breakfasts?
What do you (and whoever you are cooking for) enjoy eating?
How much can you eat of one dish before you get bored?
How much do you want to batch cook in one go?
How much can you fit in your oven?
Have you got the right storage (freezer bags/containers) to put the food in for the freezer? Don’t even think about wrapping things in cling film or plastic wrap!
Have you designated space in the freezer?
My favorite things to batch cook are chicken stock and tomato-based sauce, along with ready-to-eat meals! I also always have pouches of homemade soup in my freezer.
Following a little bit of “social media” snooping this week, (thank you if you responded to our IG polls!), we’ve created a selection of recipes that are easy to batch cook and will make your life easy and, of course, incredibly delicious. Some of the recipes you’ll freeze raw and others you’ll cook fully and then freeze. We’ve focused on the freezer, but if you’d like recipes to batch bake and preserve (think jams and pickles) leave a comment below and let us know!
News from US Side of the Pond
Ohhhh this newsletter is overflowing this week!! Hopefully, we’ve gotten you excited to batch cook. There’s nothing better than 5 o’clock coming along, you’re hungry, your kids are hungry (let’s be honest…..kids are ALWAYS hungry!!), your husband has been circling the fridge for an hour……..and you know exactly what you’re making for dinner! And all you have to do is reach inside your freezer and heat it (or finish cooking it). This means, my friend, you have time to scroll social media, help your kids with their homework, return your friend’s phone call, or throw in a load of laundry.
Two of my favorite things to batch are chicken stock (great for soups, stews, gravy and sauces!) and ground pork (tacos, quesadillas, enchiladas, breakfast sandwiches, etc). You’ll find the recipes below!
While Jane counts down George’s new single, I’m counting the days until my daughter returns from her semester abroad………only 12 more days!!
Happy Cinco de Mayo to everyone in the US! May your margaritas be cold, your tacos spicy and your guacamole plentiful!
News from UK Side of the Pond
I’m going to be brief this week. I have been so busy and have loads to tell you, but I have concentrated on recipes this week as I have an inkling that you may be keen on this subject and wish to receive them.
Next week, I’ll fill you in on my recent trip to London with my son George and our “Number One” CREAM TEA!!!! We also saw a couple of fab shows!
Also, we are on the countdown to George and his band releasing their first single. Beyond proud! Not 100% my taste, but even I can hear that it is really good. There may be a bit of pleading going on next week for you to download it, so they get recognition from Spotify etc. The release date is 10th May 2024……more info to come!
Now on with the important stuff…. the recipes!
If it’s easier you can download them all right here:
Ham & Cheese Fold Overs
These are the easiest of things to make and can be stored in the freezer until needed. They can be grabbed and easily cooked from frozen. Most homes now have an air fryer and this would be a really cost effective & quick way to cook them from frozen!
I do half a batch with tomato sauce and half with mustard.
Ingredients
2 sheets of pre made and rolled puff pastry (Gluten free is also available)
Sliced ham – about 10 – 12 slices
250g grated cheese (I use cheddar, but anything goes!)
1 x tablespoon English mustard
1 x tablespoon tomato ketchup
1 x large egg
2 x labeled freezer bags or boxes
Instructions
Remove the puff pastry sheet from the packaging and cut each into 6 equal sized squares. Have the squares sitting like diamonds in front of you.
On the first 6, spread a little of the mustard in the centre and onto the second batch of 6, spread the tomato sauce.
Layer a couple of slices of ham into the centre of each pastry, and then top with the cheese.
Break and whisk the egg lightly.
Bring the corners to the side of the filling into the centre. Use the egg wash as a glue to secure the two corners together.
Brush all of the pastry with egg wash. The pastries are now ready to freeze. Layer with parchment into the marked bags/boxes and freeze immediately.
If your pastries are a little fragile, you can freeze them on a baking tray and then pack them into bags.
To cook, take the desired amount of pastries from the bags and pop into and oven or air fryer. Cooking time for the oven 180’c for about 25-30 minutes, or the air fryer about 15-20 minutes. They should look golden brown and crispy.
Myrtle’s Gourmet Sausage Roll
Blowing my own trumpet a little here. Myrtle's Kitchen makes a mean "Gourmet Sausage Roll". Not ones to keep the secret, we are delighted to share this with you! This recipe is also available in our second cookbook, “The Foodies Table”.
UK purchases of "The Foodies Table"
Don’t forget to remove these from the freezer to allow them time to defrost before cooking.
Ingredients
Makes 8 large or 16 cocktail size
2 packs ready rolled puff pastry
a little plain flour for dusting a surface
1 kilo/ 2lb free range pork sausage meat
1 x large onion, finely chopped
2 teaspoon dried sage
1 x tablespoon fresh sage, chopped
2 x tablespoon fresh parsley, chopped
1 x heaped tablespoon sundried tomatoes, chopped
Sea salt and freshly ground black pepper
Beaten egg, loosened with a little milk for glazing.
100g/ 4 oz grated parmesan cheese
1 x tablespoon nigella seeds (black onion seeds)
a slug of oil.
Parchment paper
Warm a slug of oil and fry the chopped onion until soft and translucent. Leave to cool. In a bowl, combine the sausage meat, onion, sage, parsley, tomatoes & seasoning. Combine well. I find it easiest to use my hands for this job.
Flour your surface and lay out your sheets of pastry. Divide each into two, along the length of the pastry.
Lay your sausage meat into two long thick sausage like shapes, down the length of the 4 panels of pastry.
With a pastry brush, wet the edge of the pastry with water. Flip the pastry over, to cover the sausage meat and to meet the other edge of the pastry. Press down to stick the two edge., forming your sausage roll Using the blunt side of a knife "knock back" the edge of the join, by tapping the knife along the two joined edges of pastry.
Mark the size of the sausage roll that you would like and cut with a sharp knife.
Snip some air vents into the tops of the rolls, using a scissors and glaze each with egg wash. Sprinkle on the parmesan and onion seeds. Layer between parchment in labelled in freezer bags or boxes.
Remove from the required amount from the freezer to defrost the day before you need them.
Preheat oven/air fryer to 180'c (fan oven)
If cooking in an oven, pop some parchment onto a baking tray and then the sausage rolls.
Bake. Timings will depend upon the size of the sausage roll, I recommend starting to check after 20 minutes, though if large they will probably need 30 minutes. Reduce cooking time if cooking in an air fryer.
I use a probe, to check that the temperature is over 85'c/185'f, the centre of the sausage roll will be golden brown.
Transfer to a cooling rack.
Foodie Notes:
Do invest in good quality free range pork, it makes the world of difference. I went through 5 butchers before finding the one I was happy with.
Stilton & Celery Soup
I love my soup maker! If using one, depending upon the capacity you will likely need to reduce the volume of ingredients, but ( and this is the magic bit ) just chuck in the ingredients (except for the cheese) and cook.
(For 4 portions)
Ingredients
25g / 1oz unsalted butter
1 x onion – finely chopped
1 x head of celery – chopped
1 x large potato, washed and chopped
1 litre/2 pints chicken stock
Salt and freshly ground black pepper
125g/4oz stilton cheese.
Freezer soup/sauce bags – labelled
Instructions
Melt the butter in a large saucepan, and gently fry the onion for about 5 minutes until transparent.
Add the celery and the potato to the pan and fry for a further 5 minutes. Add the stock and the seasoning. Bring to the boil and then simmer for about 20-25 minutes.
Blend in a processor, or with a food blending stick in the pan.
Decant to the freezer bags.
This soup can be warmed and reheated from frozen. Bring to a simmer in a saucepan (or bowl in a microwave). Remove from the heat, then add some crumbled stilton cheese and stir through. Serve.
Base Tomato Sauce
I use this tomato base for sooooo much. Nacho, tacos, soups, bolognese, pasta sauce…..it’s incredibly versatile. The supply in my freezer also has lentils added to it.
There are more recipes, including this base tomato sauce, in our past newsletter - click link below to get those recipes!
Yorkshire Pudding
Yorkshire pudding traditionally is served with beef, but has become a staple to serve with most meats and vegetarian dishes. It involves cranking up the oven to quite a high heat, so I recommend making use of the space. Double your batch and freeze those that will not be needed.
Ingredients
12 eggs
1/2 litre/1 pint milk
520g/1lb Plain flour
Salt and pepper/
Goose fat/dripping or rapeseed oil if vegetarian
Instructions
Preheat the oven to 180’c.
Crack all of the eggs into a bowl and whisk together with the milk. Add a good amount of salt and pepper. Pour into a jug.
In a muffin-style cake tray, pop a bit of your chosen oil into each hole. If have spare trays to use and you can, avoid the middle holes in the trays, as this will give you a more even bake.
Put the trays into the oven and heat the oil until piping hot. About 5 minutes.
Carefully remove the trays from the oven and pour in some of the batter into each hole. It should sizzle when it hits the oil. Fill half full (or if you like them BIG - add a little more).
The baking time will depend up on the size of the muffing tray, but a good indicator is 20 minutes….. BUT ….. DO NOT be tempted to open the oven door until they are cooked, risen and crispy. If you do, they will deflate and go a bit flabby.
They should come out of the tray easily - pop onto a cooling tray. Once cold, bag up the Yorkshire Puddings that you would like to freeze.
Because your puddings are cooked, they just need heating through to serve.
Apple & Blackberry Crumble Muffins
This is a recipe I pulled from a magazine years ago. Unfortunately, I cannot give them credit as it was so long ago. It was so long ago the magazine was probably printed on parchment! I have “obviously” changed it up because that is what I do best.
These are a great stand by for breakfast or for lunch boxes. You can substitute blackberries for blueberries and the addition of chopped nuts is also very delicious.
Makes 12
Ingredients
300g/10oz plain flour
1 tablespoon baking powder
Pinch of salt
190g/7oz soft brown sugar (or white caster sugar)
Pinch of nutmeg
Pinch of Cinnamon
210ml/7.5fl oz milk
1 large egg - beaten
100g/4oz unsalted butter - melted
1 x lemon - finely grate the zest
250g /9oz Bramley apples (if you’re in the US Granny Smith is a good substitute)
150g/5oz blackberries
Topping
15g butter
25g plain flour
15g demerara sugar
You will need a muffin tray and paper cases, popped into the holes
Preheat the oven to 180’c (Fan)
Make the crumble topping: in a bowl (or in a food processor) rub the 15g butter into the 25g plain flour. Stir in the sugar and the work with your fingers. You want it to start clumping into little nuggets. Set to one side.
Now make the muffin batter. Sift the flour, baking powder, nutmeg, cinnamon and salt into a bowl. Stir through the sugar.
In a separate jug/bowl, beat the eggs and the milk together, with the melted butter and the lemon zest.
Peel the apples, quarter and core. Cut them into small blackberry sized pieces.
Stir the wet mix into the dry flour blend, now add the apple and blackberries and stir through. Coat with the batter.
Spoon evenly into the prepared paper cases and sprinkle with the crumble topping.
Bake for 20-25 minutes until risen and golden. Cool for 5 minutes and serve warm. Or allow to cool completely and pack into freezer bags and label.
Skillet Pork Tacos
Ingredients
2 tablespoons ancho chili powder
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
Pinch of cinnamon
Pinch of allspice
2 pounds pork tenderloin cut into 1/3-inch cubes
1 medium white onion, chopped
2 tablespoons apple cider vinegar
1/2 cup minced cilantro
3 tablespoons extra-virgin olive oil
1 cup shredded sharp cheddar or Mexican cheese blend
corn or flour tortillas
guacamole or fresh avocado slices
shredded red cabbage
salsa
lime wedges
fresh cilantro
Instructions
Mix the ancho chili powder, salt, oregano, cumin, pepper, cinnamon and allspice in a medium bowl.
Add the pork, onion, vinegar and cilantro.
Using your hands, mix all the ingredients together.
Let the pork sit for 30 minutes to let the rub mixture infuse all the flavors into the pork.
Heat olive oil in a cast iron skillet.
Add the pork and cook over moderately high heat until browned on all sides. This should take about 10-15 minutes. Stir it around every few minutes, so the pork browns evenly on all sides. This is when your family will probably come running into the kitchen begging for a bite! Tell them dinner will be ready in 15 minutes......and then ask them to go set the table to distract them from trying to steal bites.
Transfer the pork to a serving bowl, sprinkle with cheese and some more fresh cilantro.
Serve with warmed tortillas and your favorite toppings.
Homemade Chicken Stock
Ingredients
2 tablespoons kosher salt
10 pounds chicken meat (I buy what is on sale)
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 teaspoons whole black peppercorns
Instructions
Place the chicken, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight.
You may need to split in two different soup pots. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 4 months.