Cook once, eat twice

Takeaways – it seems many of us are really missing them. It’s probably not just the taste we’re missing, it’s also the ease of the drive-through, pick-up or Uber delivery along with the time saved thinking about what to eat, cooking it and the clean up afterwards.

The answer to this dilemma of a much needed ‘night off’ is cook once, eat twice, and one of our team has been cooking up a storm in her isolation kitchen bubble creating new recipes to fit this bill. On the second night, they’ll be no thinking about what to eat, no faffing with cooking and minimal dishes. And should your ‘bubble’ not be into eating the same meal two days in a row, bonus is, these recipes are all perfect for the freezer.

Beef Korma Curry – This spicy meal of deliciousness makes a huge batch and can easily be frozen for a second night. Change up the amount of hot spices to adjust to your family’s preferences. Or turn it into a korma curry pie for the second night.

Sri Lankan Curry – We thought we’d pop in another curry as they’re perfect for the winter months. This big curry feeds a family of 4 two meals, it uses a seriously good homemade curry paste and the flavours develop beautifully when left for a day or two.

Best beef and lentil cottage pie – if you’re wanting to make the mince and dollars go further, you can’t go past this family favourite. You can even add an extra can of lentils and one more carrot to stretch the meal even more. Pop it into two separate dishes, once cooked, eat one and pop the other into the freezer. 

Hearty Beef and Orange Stew – we love it when the slow cooker does most of the hard work and tenderises a cheaper cut of meat. This one pot wonder is packed with the powerful flavours of orange and cinnamon and is sure to be a hit with the family or flatmates. Second night make it really easy on yourself and serve over precooked rice.

Mexican Mince - This is an oldie but a goodie. When doubled up it makes a huge batch for the freezer, ready to serve on baked potatoes, with tacos, in a wrap, over rice or even on toast, the possibilities are endless. When avocados and tomatoes are in season serve it with a wicked guacamole and salsa, and for those that like it hot, some extra chilli sauce.

Thanks to Beef and Lamb New Zealand’s team member, Brooke Lyons and her assistants (the whānau in her isolation bubble) for the development and photography of these recipes.

If it’s the taste of takeaway’s you’re missing we’ve got some great recipes here.  

Meat when defrosted and cooked is safe to be frozen again. For more freezing tips click here.