Directions
- 1Wash hands thoroughly.
- 2Gather all ingredients for the freezer fill.
- 3Combine yeast, honey, and warm water in a measuring jug.
- 4Add flour to a large mixing bowl and pour in the yeast mixture.
- 5Mix the ingredients together.
- 6Add salt to the mixture.
- 7Add remaining flour to the mixture.
- 8Knead the pizza dough on a floured board.
- 9Add olive oil to the dough and continue kneading.
- 10Place the dough in an oiled bowl and cover it with cling film to prove for 1.5 hours.
- 11Label zip-lock bags for lemon & herb chicken, chicken fajitas, and shawarma.
- 12Slice chicken breast into bite-sized pieces.
- 13Dice sweet peppers, setting some aside for pizza.
- 14Slice red onions, setting some aside for bolognese and pizza.
- 15For chicken fajitas, combine chicken, Greek yogurt, and three packets of fajita seasoning in a bowl.
- 16Add the diced peppers and onions to the chicken mixture and mix well.
- 17Portion chicken fajita mixture into four zip-lock bags (approx. 500g each).
- 18Flatten the bags to remove air and seal them.
- 19For lemon & herb chicken, combine 1.6kg chicken, three packets of Nando's lemon & herb seasoning, and Greek yogurt (preparation not shown).
- 20Portion the lemon & herb chicken into zip-lock bags.
- 21For chicken shawarma skewers, combine remaining chicken, olive oil, Greek yogurt, three packets of shawarma seasoning, and paprika.
- 22Mix the shawarma chicken well.
- 23Thread chicken pieces onto wooden skewers (19 skewers in total).
- 24Place 4-5 skewers into each zip-lock bag.
- 25Divide the proved pizza dough into four equal portions.
- 26Stretch out each pizza dough portion on a surface dusted with semolina.
- 27Place the stretched dough onto a pizza tray, poke holes with a fork, and par-bake for approximately 6 minutes.
- 28Prepare pizza sauce by combining passata, garlic puree, olive oil, and basil.
- 29Gather pizza toppings: mozzarella (grated and fresh), pepperoni/salami, and reserved peppers and onions.
- 30Spread pizza sauce on the par-baked pizza bases.
- 31Add toppings including cheese, peppers, onions, and meats.
- 32For garlic bread pizza, spread garlic butter and sprinkle with parsley and mozzarella.
- 33Place finished pizzas on cake boards and wrap them in cling film for freezing.
- 34Prepare pita bread dough (double batch) using the same recipe as the pizza dough.
- 35Place the pita dough in a bowl and cover with cling film to prove.
- 36For bolognese, process carrots, celery, and red onion in a food processor.
- 37Sauté the processed vegetables in a large pot.
- 38Add pancetta and garlic to the vegetables.
- 39Brown the mince in the pot and add paprika.
- 40Pour passata over the mince and vegetables and mix well.
- 41Add chopped tomatoes, a beef stock cube, and balsamic vinegar to the bolognese.
- 42Stir everything together and let it simmer on low heat for about an hour.
- 43Portion out the proved pita bread dough into 18 pieces.
- 44Roll out each pita bread portion.
- 45Bake pita breads in the oven at 250 degrees for 2 minutes on each side until puffed up.
- 46Once cooled, pack the pita breads into zip-lock bags for freezing.
- 47Split the finished bolognese into four portions and store in tubs for freezing.
- 48Store all prepared meals in the freezer.
Ingredients
- 5 kg chicken breast
- 3 sweet peppers
- 3 red onions
- 500 g greek yogurt
- 3 packets fajita seasoning
- 3 packets lemon & herb seasoning
- olive oil
- 3 packets shawarma seasoning
- paprika
- yeast
- honey
- 1.6 kg bread flour
- 100 g semolina
- 2 jars passata
- garlic puree
- (dried or fresh) basil & parsley
- mozzarella
- pepperoni / salami
- 1 kg mince
- 4 carrots
- 1 bunch celery
- pancetta
- 1 tin chopped tomatoes
- beef stock cubes
- balsamic
Equipment
freezerkitchen scalemeasuring jugmixing bowlschopping boardknifebaking trayzip lock bagsfood processorlarge potovenrolling pinpizza stonecling film
Tips
- Semolina makes the pizza taste really nice and stops it from sticking.
- Making meals in bulk saves a lot of time throughout the month.
- Pita bread freezes really well and takes about 20 minutes to defrost on the side.
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