I like to buy extra mince when the price is good and make meatballs (there’s a good recipe from Jamie Oliver “Pass it on” or Google “Feta and Olive Meatballs” – delish) to freeze. Just shape the balls and open freeze them in a tray. I don’t bother fruing or baking them but of course you can…Once frozen divide them into bags and when you need them just pop them straight into a pan of simmering sauce (no need to defrost). Leave them for 15-20 minutes, depending on their size, and serve with pasta, rice or mash. Kids love them!
Buy fresh ginger in bulk. Rinse clean and dry, and put straight into freezer.
When fresh ginger is needed in your recipe, take root ginger from freezer and use a fine hand grater to grate off as much as is required. No need to peel! Any remaining ginger can go back into freezer.
This ensures you always have fresh ginger to hand. Grating ensures you don’t have stringy or woody chunks of ginger in your dish. No wastage of left over lumps of fresh root ginger. No tedious peeling or chopping.
If using already cooked chicken to cook a new meal you should eat it straight away. If you freeze it, then you will have to re-heat it for a second time which is not advised.
Friday 29 May, 2009 at 12:04 pm
I like to buy extra mince when the price is good and make meatballs (there’s a good recipe from Jamie Oliver “Pass it on” or Google “Feta and Olive Meatballs” – delish) to freeze. Just shape the balls and open freeze them in a tray. I don’t bother fruing or baking them but of course you can…Once frozen divide them into bags and when you need them just pop them straight into a pan of simmering sauce (no need to defrost). Leave them for 15-20 minutes, depending on their size, and serve with pasta, rice or mash. Kids love them!
Friday 29 May, 2009 at 2:10 pm
A simple tip for fresh root ginger.
Buy fresh ginger in bulk. Rinse clean and dry, and put straight into freezer.
When fresh ginger is needed in your recipe, take root ginger from freezer and use a fine hand grater to grate off as much as is required. No need to peel! Any remaining ginger can go back into freezer.
This ensures you always have fresh ginger to hand. Grating ensures you don’t have stringy or woody chunks of ginger in your dish. No wastage of left over lumps of fresh root ginger. No tedious peeling or chopping.
Friday 29 May, 2009 at 2:15 pm
Oh, great tip re: ginger! I always have too much left over and actually don’t know how long it stays good for….
Tuesday 4 January, 2011 at 12:35 am
Re: CalKen
If using already cooked chicken to cook a new meal you should eat it straight away. If you freeze it, then you will have to re-heat it for a second time which is not advised.