Frozen assets (+recipes)

Thinkahead and freeze a variety of tasty treats for quick meals and snacks and this year summer living will be easy.
Frozen lasagnes, chillies, fish cakes and meat loaves are great standbys after coming in from the sun. And snacks such as muffins, mini bacon and egg pies plus desserts help round off the menu.
However, remember that freezing won't improve the quality of food so only the best ingredients should be used. Cool and freeze your food quickly to retain as much flavour as possible.
Correct packaging techniques are essential. If air is allowed to come in contact with the food, the freezer will draw out moisture. It will become dry and nutrients and flavour will also be lost. If meat is in contact with the cold freezer air for any length of time, freezer burn and rancidity could result.
For baking such as muffins, remove as much air as possible from around the food by wrapping each item in plastic film or foil and place in an airtight container just large enough to hold them. Food can also be placed in good-quality plastic bags. The air in the bags should be squeezed out or sucked out with a vacuum pump or straw, then sealed with covered metal ties, folding the ends over so they do not puncture the bag. If any air is left in the plastic bag, ice crystals will form and the food will deteriorate. If it is a baked product that is frozen in a plastic bag, place on top of other foods in the freezer so it doesn't get squashed.
Most prepared meals can be defrosted in the microwave and then reheated. However, if you want to defrost them in the refrigerator, allow about 12 hours per 500g of food.
RECIPES

CHERRY GELATO
500g cherries, stems removed and pitted
6 tbsp sweetened condensed milk
1 cup cream
Extra cherries or berries to garnish
Puree the cherries. Combine with sweetened condensed milk and cream. Freeze, using an icecream machine preferably. Alternatively, freeze until almost solid then beat well with an electric beater.
To freeze: pour into a five- to six-cup mould. Place a layer of plastic film on top of the gelato, store in an airtight container or plastic bag and freeze until solid. Store for up to three months.
To serve: upturn on a serving dish and garnish with extra cherries or berries. Serves 6-8.
SAVOURY SALMON & BUTTERMILK MUFFINS
These muffins are great for serving with coffee, or with a salad.
2 spring onions, finely sliced
50g each: feta cheese, spinach, finely chopped
100g smoked salmon, finely chopped
1 small red pepper, finely chopped
75g butter, melted
1 cup buttermilk
1 egg, lightly beaten
2 1/4 cups flour
4 tsp baking powder
1 tsp each: salt, cumin seeds
1 tbsp sugar
1/4 tsp freshly ground black pepper
Preheat the oven to 180C. Lightly oil a 12-hole muffin pan.
Combine spring onions, cheese, spinach, smoked salmon and red pepper in a bowl. Combine the butter, buttermilk and egg.
Combine the flour, baking powder, salt, cumin seeds, sugar and pepper in a bowl. Add the liquid ingredients to the dry ingredients together with the spring onion mix.
Combine but do not overmix. Fill the muffin pan and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean.
Cool on a wire rack.
To freeze: wrap each muffin in plastic film. Place in an airtight container. Store for up to three months.
To serve: remove as many muffins as required from the freezer. Unwrap and place on a paper towel in the microwave. Heat from frozen for 15-20 seconds for each muffin. Makes 12 muffins.
MILD BEEF & BEAN CHILLI
A great chilli for serving on rice or pasta or as a filling for tacos or burritos.
2 tbsp olive oil
500g lean minced beef
1 each: onion, garlic clove, diced
2 x 420g cans diced tomatoes
410g can tomato puree
420g cans each: red kidney beans, white cannellini beans, drained
425g can black beans, drained
Salt and pepper to taste
1 tbsp each: brown sugar, balsamic vinegar
2-3 tsp hot paprika or chilli powder
Heat one tablespoon of the oil in a large saucepan.
Stir-fry the beef until coloured. Remove to one side. Heat the remaining oil on medium heat and saute the onion until softened.
Add garlic and return meat to the saucepan.
Add all other ingredients. Simmer for about 30 minutes until cooked and well-flavoured. Cool rapidly.
Divide into meal-lot servings.
To freeze: spoon into an airtight container just large enough to hold the mixture.
If there is any space on top, place a layer of plastic film over contents. Store for up to six months.
To serve: thaw in the refrigerator overnight or in the microwave on defrost. Reheat on low heat and simmer for about 10 minutes, stirring occasionally. Serves 6-8.
PUMPKIN COCONUT CURRY
1 medium onion, diced
2 tsp canola oil
1kg Crown pumpkin, peeled and seeded
3 cloves garlic, crushed
2 tsp each: curry powder, chilli paste
1 tsp each: fenugreek, ground turmeric, salt
2 1/2 cups coconut milk
2 tsp arrowroot
1 tbsp water
Heat the oil in a medium saucepan. Saute the onion until softened.
Cut the pumpkin into 2cm x 3cm cubes. Combine with all the ingredients - except the arrowroot and water - in a saucepan. Cook until the pumpkin is tender. Stir in the arrowroot mixed to a paste with the water. Cool rapidly.
To freeze: spoon into airtight containers just large enough to hold the mixture. Cover with plastic film and secure the lid tightly. Store for up to three months.
To serve: reheat in the microwave or in a saucepan over low heat. Great served on rice or noodles. Serves 8.
www.janbilton.co.nz