Meals to make in the dark - recipes

Angela Day. Gluten free. 200415. Picture: Chris Collingridge 020

Angela Day. Gluten free. 200415. Picture: Chris Collingridge 020

Published Apr 23, 2015

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Being prepared and having some basic meals in the freezer will relieve the stress of putting food on the dinner table during load shedding.

If you don’t own a gas hob, then invest in a gas bottle with cooking ring.

Most foods can be cooked from frozen but if you can take them out of the freezer to defrost them a little, this will help them cook faster.

A tip for defrosting food if you can’t use the microwave is to submerge the item in tepid water for 30-40 minutes.

Keep your pantry cupboard and freezer stocked with basic food items like tinned beans, pulses, pasta, rice, coconut milk, frozen veggies, grated cheese and burger buns.

A good item to invest in is a Wonderbag, which is great for keeping food warm once you have heated it on the gas.

Here are some recipes to use when the lights are out - and they can all be frozen and heated up when needed.

FULLY LOADED MINCE

Serves 8

45ml olive oil

1 large onion, chopped

10ml chopped garlic

1 large carrot, peeled and chopped

2 celery stalks, chopped

250g mushrooms, sliced

2-3 baby marrows, grated

1kg beef mince

2x400g tins of chopped tomatoes

salt and pepper

250ml frozen peas

grated cheese for serving

Heat the oil and fry the onion, garlic, carrot and celery until soft.

Add the mushrooms and baby marrow and fry for a minute.

Add the mince and fry, breaking up the lumps with a wooden spoon.

Add the tomatoes and season well.

Simmer covered for 20-30 minutes until sauce has thickened.

If serving immediately, stir in the peas and heat through.

If you want to freeze this mixture, allow it to cool completely. Spoon into suitable containers, seal and freeze.

Reheat in a pot and add the peas just before serving.

Serve sprinkled with the cheese of your choice

Serving suggestions: The mince can be served with boiled pasta, mashed potato or rice, or on bread rolls.

STORE CUPBOARD SOUP

Serves 6-8

30ml olive oil

1 onion, chopped

5ml chopped garlic

1 carrot, peeled and diced

2 sticks of celery, chopped

1 red chilli, seeded and chopped

5ml ground cumin

5ml turmeric

5ml paprika

2ml ground cinnamon

400g tin of chickpeas, drained and rinsed

400g tin of red kidney beans, drained and rinsed

125ml dried red lentils

1.5 litres of vegetable stock

30ml lemon juice

45ml chopped mint

salt and pepper to taste

Heat the oil and fry the onion, garlic, carrot and celery until soft.

Add the chilli and fry for a minute.

Add the spices and cook for another minute.

Add the chickpeas, kidney beans, lentils and stock and simmer covered for 20-30 minutes until lentils are very soft and soup is thick.

This soup can be frozen.

Note: Only add the lemon juice and mint on serving.

CURRIED CAULIFLOWER SOUP

Serves 6

30ml olive oil

1 onion, chopped

5ml ground coriander

2ml ground turmeric

10ml ground cumin

400g tin of coconut milk

750ml vegetable stock

1 head of cauliflower, trimmed and cut into florets

125ml toasted cashew nuts

salt and pepper

chilli flakes for serving

Heat the oil and fry the onion until soft. Add the spices and cook for a minute. Add the coconut milk and stock, and bring to the boil.

Add the cauliflower and cashew nuts, and season well.

Simmer covered until the cauliflower is soft.

Use a stick blender or processor to purée until smooth. Adjust seasoning to taste.

Allow to cool, then spoon into a suitable container and freeze.

To use: Tip the frozen soup into a pot and place over a gentle heat on your gas ring and heat until hot. Serve with extra cashews if desired.

Note: Frozen cauliflower florets can be used in place of fresh cauliflower.

CHICKEN AND MUSHROOM SAUCE

Serves 4-6

80g butter

1 large onion, chopped

5ml chopped garlic

250g sliced mushrooms

80ml flour

375ml milk

salt and pepper

5ml Dijon mustard

500g chicken breast fillets, cooked and cubed

250g packet of mixed frozen vegetables

60ml chopped parsley for serving

Heat the butter in a pot and fry the onion and garlic until soft.

Add the mushrooms and fry for 5 minutes. Stir in the flour and cook for a minute or two.

Gradually stir in the milk and cook, stirring until the mixture boils and thickens.

Stir in the seasoning and mustard.

Add the chicken and vegetables and bring to the boil. Simmer for 5-10 minutes.

Serve immediately, sprinkled with parsley, or cool completely and freeze in suitable containers.

Reheat and serve with rice, mashed potatoes or noodles.

THAI CHICKEN BURGERS

Makes 6-8

1 red onion, chopped

1 red chilli, seeded and chopped

10ml chopped garlic

80ml coriander

60ml mint

600g chicken mince

250ml fresh breadcrumbs

30ml sweet chilli sauce

salt and pepper

oil for frying

Put the onion, chilli, garlic, coriander and mint in a food processor and process until well combined.

Add the mince, breadcrumbs and sweet chilli sauce and process until blended.

Add salt and pepper.

Shape the mixture into patties. Place on a tray and freeze until solid.

Pack into an airtight container or a Zip-lock bag.

When needed, remove from the freezer and fry in a little oil until cooked.

These can be served in a bun or topped with a fried egg and some tinned baked beans.

The Star

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