Forget the latest gadgets, the humble freezer is the unsung hero of every home kitchen! In Cook Ahead, Justine Schofield shows you how to make the most of yours, saving time and money in the process.
Justine covers everything you need to know about freezing, from organisation, storage and labelling tips to a handy guide on how long to freeze different foods and the essential rules for safe freezing, thawing and reheating. She also shares 90 delicious recipes.
Let’s cook!
LAMB RAGU
This ragu served with gnocchi or pasta is heaven! It’s the tastiest and most comforting Italian dish and a real crowd pleaser. I’ve taken a basic bolognese-style recipe, swapped beef for lamb and then cooked it for a little longer to ensure the meat falls apart. The acidity of the tomatoes cuts through the richness of the lamb, resulting in a perfectly balanced ragu. Make a big batch, then portion and freeze extras so you have a speedy mid-week meal on hand that will require little effort to put together.
Serves 4
1 kg diced lamb shoulder or leg,
excess fat trimmed
salt flakes and freshly ground
black pepper
1 tablespoon extra-virgin olive oil
1 onion, finely diced
1 carrot, coarsely grated
2 celery stalks, finely chopped
3 garlic cloves, chopped
185 ml (3/4 cup) red wine (such as shiraz or cabernet sauvignon)
700 g passata (tomato puree)
250 ml (1 cup) beef or chicken stock
1 bouquet garni (2 dried bay leaves, 4 sage sprigs and 6 thyme sprigs tied together)
Potato Gnocchi or freshly cooked pasta of your choice, to serve finely grated parmesan, to serve
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Season the lamb with a good pinch of salt and pepper.
Heat the olive oil in a large flameproof casserole dish over high heat.
Add the lamb in batches and sear for 3–4 minutes or until golden brown.
Remove and place on a plate.
Reduce the heat to medium and add the onion, carrot, celery and garlic to the dish. Cook, stirring regularly to release any caramelised bits from the bottom of the dish, until the vegetables are softened, about 5 minutes.
Now deglaze the dish with the wine and bring to the boil. Let the ragu bubble for a minute, then return the lamb to the dish along with the juices that have gathered on the plate. Add the passata, stock and bouquet garni. Season again with a pinch of salt. Cover with the lid, reduce the heat to low and cook for 1 1/2–2 hours or until the lamb is meltingly tender and the ragu is thick and rich. Use two forks to shred some or all of the lamb, depending on the desired texture.
Serve the ragu with the gnocchi or toss through some pasta. Sprinkle with the parmesan and enjoy.
NOTE Not all the herbs need to be used for the bouquet garni. This ragu is just as delicious when only one type of herb is used.
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