Freezer meal cooking is a great way to save your sanity and money. CHEF MELVYN LEE of Source shares his favourite recipes to make weeknight family dinners a breeze.
Freezer meal cooking is a great way to save your sanity and money. CHEF MELVYN LEE of Source shares his favourite recipes to make weeknight family dinners a breeze.
JAPANESE-STYLE MISO HALIB UT WITH EDAMAME PUREE.
Serves 2
INGREDIENTS
2 halibut or cod fish fillets, 2 tbsp mirin, 2 tbsp miso, 200g edamame, shelled 30g mint leaves (optional) 3 tbsp olive oil A pinch of salt 2 dashes of pepper 100ml whipping cream 2 tbsp Japanese pickles.
DIRECTIONS
1 Marinate the fish in the mirin and miso for 30min.
2 Saute the edamame and mint with 1½ tbsp of olive oil, salt and pepper for 15min or until the edamame softens. Transfer to blender jug and blitz.
3 Whisk in the whipping cream to make a puree.
4 In a non-stick pan, heat the remaining olive oil over medium. Sear the fish for about 3min on each side.
5 In an airtight freezer container, place the fish on top of the edamame puree, and freeze.
6 To serve, microwave on medium for 8min, garnish with the pickles and a dash of pepper.
HONEY CHICK EN KEBABS WITH PITA BREAD
Serves 2
INGREDIENTS
300g chicken breast, cut into 2.5cm cubes 2 tbsp Thai sweet chilli sauce 1 tbsp honey A pinch of salt A dash of pepper 1½ tbsp + a drizzle of olive oil 4 shallots, peeled ½ head garlic, peeled 1 red pepper, cut into 2.5cm pieces 2 slices of pita bread, toasted and halved 1 butterhead lettuce, finely chopped A handful of Italian parsley, finely chopped.
DIRECTIONS
1 Marinate the chicken in Thai sweet chilli sauce, honey, salt, pepper and oil for 30min.
2 To make the kebabs, alternate the chicken with a shallot, a garlic clove, and red pepper. Grill in a frying pan until all sides are golden brown. Take out the skewers.
3 Fill each pita pocket with lettuce and kebabs, and garnish with chopped parsley and olive oil. Cool in container and freeze.
4 To serve, microwave on medium for 8min.
PENNE WITH BACK BACON, CHERRY TOMATOES, MOZZARELLA AND BASIL.
Serves 2
INGREDIENTS
40g fresh basil, stems and leaves separated A pinch of salt A dash of pepper 1½ tbsp + a drizzle of olive oil 200g penne 80g back bacon 100g cherry tomatoes 4 cloves garlic, peeled and minced 100g mozzarella cheese, cubed.
DIRECTIONS
1 Season a large pot of water with the basil stems, salt, pepper and ½ tbsp olive oil. Bring to the boil, add penne and cook for 8min.
2 Meanwhile, add 1 tbsp olive oil to a frying pan set over medium heat. Saute the bacon, tomatoes and garlic until aromatic. Toss in the penne and basil leaves.
3 Season with salt and pepper, then fold in the cheese. Drizzle with olive oil. Cool before freezing.
4 To serve, microwave on medium for 6min.
PORK PATTIES WITH MASHED POTA TOES.
Serves 2
INGREDIENTS
2 medium-sized potatoes, peeled and diced A pinch of salt A dash of pepper 1 tbsp olive oil 2 Italian sausages*, casing removed 50g mozzarella cheese 200g salad greens 100g cherry tomatoes A handful Italian parsley, finely chopped.
DIRECTIONS
1 Pour enough water into a deep pot to just cover the potatoes. Season with the salt and pepper, then boil until soft for about 15min. In a blender, whisk the potatoes with some of the boiling liquid into a smooth consistency. Set aside.
2 In a non-stick pan, heat the olive oil over medium. Form the sausage fi lling into small patties and pan-fry for 4min on each side or until golden brown.
3 Place them on a baking tray and sprinkle mozzarella cheese on top. Broil in an oven or toaster for 3min to melt the cheese.
4 Cool, transfer to an airtight container and freeze.
5 To serve, heat the patties in the oven at 120 deg C for 10min, and enjoy with salad greens, cherry tomatoes and parsley.
*Italian sausages are made with pork and spices like fennel and anise. One example is the Saag Asiago Fennel Sausage from Fairprice Finest. Alternatively, check the ingredients list, or ask the deli counter for help.
JAPANESE OMU RICE BALLS.
Serves 2
INGREDIENTS
30g minced garlic 80g corn kernels 80g green bell peppers, diced ½ tbsp + 1 tsp olive oil 2 tbsp tomato paste 300g cooked rice, chilled overnight ¾ tsp light soya sauce A dash of white pepper 3 eggs A handful of bonito flakes*.
DIRECTIONS
1 In a pan over medium heat, saute the garlic, corn, and green peppers in ½ tbsp olive oil until aromatic.
2 Stir in the tomato paste and cook until slightly brown.
3 Mix in the rice. Season with ½ tsp light soya sauce and white pepper. Set aside.
4 To make an omelette, whisk the eggs with ¼ tsp light soya sauce.
5 In a non-stick pan, heat 1 tsp olive oil over medium.
6 Add half of the egg mixture, swirling pan to evenly spread the egg as you go along, and lower the heat. When the omelette is cooked to a light brown, drape it over one rice bowl. Cook the remaining egg mixture and drape it over the second bowl.
7 Spoon a half portion of the fried rice into each omelette. Tuck in any excess omelette, flip the omu rice balls into a freezer container, cool and freeze.
6 To serve, microwave on medium for 6min, then garnish with bonito flakes.
*Available in the condiments aisle of Meidi-ya and Isetan Scotts.
