Life's a Batch: Five batch cooking recipes that will change the way you cook midweek  (2024)

Servings

6

Preparation Time

 15 mins

Cooking Time

 2 hours 15 mins

Total Time

 2 hours 30 mins

Course

 Main

Cuisine

 American

Ingredients

• 2 tbsp olive oil

• 300g minced beef

• 1 small white onion, diced

• 3-inch fresh ginger, grated

• 3 garlic cloves, crushed

• 1 tsp ground cumin

• 1 tsp ground cinnamon

• 1 tsp dried chili flakes

• 100g smoked bacon lardons

• 100g chorizo, cut into small pieces

• 150ml red wine

• 1 x 400g tin cherry tomatoes

• 300ml water

• 1 tbsp brown sugar

• 2 tsp fresh or dried oregano

• 2 bay leaves

• 1 tbsp tomato ketchup

• 50g dark chocolate, grated

• 400g kidney beans

Method

1. Place a casserole dish over a medium heat. Pour in one tablespoon of vegetable oil, and stir in the minced beef, cook until browned. Then remove the browned minced beef to a plate.

2. Pour the other tablespoon of vegetable oil in the dish and stir in the onions, fresh ginger and garlic.

3. Allow to cook for two minutes, then stir in the ground cumin, cinnamon and chili flakes, and cook for another minute. Next stir in the pancetta and chorizo, and cook while stirring for three minutes.

4. Return the browned minced beef to the dish, and stir well. Pour in the tinned tomatoes, water, brown sugar, dried oregano and ketchup. Season with sea salt and freshly ground black pepper, stir well. Cover and allow to cook for 90 minutes on a low heat.

5. 4. Remove the lid and stir in the grated chocolate and kidney beans. Leave to simmer for another 20 minutes and then serve with basmati rice.

Servings

4

Preparation Time

 15 mins

Cooking Time

 60 mins

Total Time

 1 hours 15 mins

Course

 Main

Ingredients

• 2 tbsp olive oil

• 400g beef pieces

• 1 onion, chopped

• 5 cloves garlic, crushed

• 4 celery sticks, chopped

• 2 tbsp dried mixed herbs

• 8 baby potatoes, halved

• 400g tin chopped tomatoes

• 200ml vegetable stock

• salt and pepper

• Chopped fresh herbs to serve (if you have them!)

Method

1. Heat the olive oil in a large casserole over a medium heat. Brown the beef in batches and set aside.

2. Add the onion and garlic, cook for 5 minutes stirring occasionally so the onion and garlic do not stick to the pot.

3. Return the beef to the pot, add the celery, mixed herbs, potatoes, tomatoes and stock. Stir well and bring to the boil. Reduce to a low heat, cover and simmer for about an hour.

4. Meanwhile, go out and get some fresh air.Ideallygo for a jog!

5. Season the stew with salt and pepper. To serve ladle the stew into warmed serving bowls. Sprinkle over the fresh herbs and serve.

Servings

4

Preparation Time

 25 mins

Cooking Time

 15 mins

Total Time

 40 mins

Course

 Main

Cuisine

 Indian

Ingredients

• 2 tbsp ghee or ½ oz butter

• 1 tsp cumin

• 1 red onion, chopped

• 2 ripe tomatoes, pureed

• 1 tsp crushed garlic

• 1 tsp ginger, grated

• ½ tsp turmeric

• ½ tsp chili powder

• ½ tsp coriander

• 1 tsp salt

• 1 tbsp fresh coriander, chopped

• 210g orange lentils

• 828ml water

• juice of ½ lime

• 2 tbsp coriander,freshly chopped

Method

1. Put the lentils into a bowl, cover and soak for 15 minutes while you prepare other ingredients. Heat some ghee or butter in a saucepan. Add the cumin seeds and chopped red onion. Stir and add pureed tomato and garlic and ginger paste. Stir.

2. Add turmeric, chili powder, freshly ground coriander and salt. Stir and cook over a medium/high heat for five minutes or until the oil rises to the top and the garlic and onion are well cooked. Add one tablespoon of fresh coriander and drained orange lentils.

3. Stir and add the water. Bring to the boil and cook for approximately 5-7 minutes, or until the lentils are soft. Add the juice of the half lime and two more tablespoons of freshly chopped coriander.

Servings

6

Preparation Time

 30 mins

Cooking Time

 2 hours 0 mins

Total Time

 2 hours 30 mins

Course

 Main

Cuisine

 Italian

Ingredients

• 2 tbsp extra virgin olive oil

• 1.35kg well hung stewing beef or lean flank

• 2 large carrots cut into½ inch slices

• 285g onions, sliced

• 1 heaped tbsp flour

• 150ml red wine

• 150ml brown beef stock

• 250ml homemade tomato purée, otherwise use best quality tinned tomatoes - pureed and sieved

• 175g mushrooms sliced

• 2 tbsp, chopped parsley

• salt

• freshly ground pepper

Method

1. Trim the meat of any excess fat, then prepare the vegetables. Cut the meat into 4cm (1½ inch) cubes. Heat the olive oil in a casserole; sweat the sliced onions and carrots on a gentle heat with a lid on for 8-10 minutes. Heat a little more olive oil in a frying pan until almost smoking.

2. Sear the pieces of meat on all sides, add to the casserole. Sprinkle in the flour over the meat stir and cook for 1-2 minutes. Add the red wine, stock and tomato purée together and bring to the boil. Deglaze the pan, with a little stock, scrape to dissolve the flavoursome sediment, bring back to the boil and then add to the casserole. Season with salt and freshly ground pepper.

3. Cover and cook gently for 2-2½ hours in a low oven, depending on the cut of meat, 160°C.

4. Meanwhile, sauté the mushrooms and add with the parsley to the casserole, 30 minutes approx. before the end of cooking. Serve with Polenta, mashed potatoes or noodles and a good green salad.

Servings

6

Preparation Time

 20 mins

Cooking Time

 1 hours 30 mins

Total Time

 1 hours 50 mins

Course

 Main

Cuisine

 Spanish

Ingredients

• 100g chorizo sausage,sliced to 3 mmcoins

• 2 onions, sliced

• 12 cloves of garlic (skin on)

• 6 chicken legs (thigh and skin on)

• 100g plain flour

• 1 tbsp sweet paprika

• 2 tbsp olive oil

• 250ml chicken stock

• 250ml white wine

• 1 sprig of rosemary

• 2 tbsp stoned kalamata olives

• 1 tin of chickpeas, cooked

• 1 tin of tomatoes

Method

1. Preheat the oven to 190°C.

2. Heat a large casserole dish on the stove. Add the chorizo and brown.

3. Add the onions and garlic.

4. Toss the chicken legs in the flour and paprika. Shake to remove excess flour.

5. Heat a frying pan. Add the olive oil and sauté the chicken legs until golden brown. Remove to the casserole.

6. Add the chicken stock, wine and rosemary. Bring to the boil, cover and place in the oven.

7. Remove after 1 hour and add the olives, chickpeas and chopped tomatoes.

8. Return to the oven for 30 minutes.

9. Remove, check seasoning and serve.