Freezer Fill for the Month of July

240 mins
Serves 40
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Directions

  1. 1Wash hands thoroughly.
  2. 2Wash hands thoroughly.
  3. 3Wash hands thoroughly.
  4. 4Gather all ingredients for the freezer fill.
  5. 5Gather all ingredients for the freezer fill.
  6. 6Gather all ingredients for the freezer fill.
  7. 7Combine yeast, honey, and warm water in a measuring jug.
  8. 8Combine yeast, honey, and warm water in a measuring jug.
  9. 9Combine yeast, honey, and warm water in a measuring jug.
  10. 10Add flour to a large mixing bowl and pour in the yeast mixture.
  11. 11Add flour to a large mixing bowl and pour in the yeast mixture.
  12. 12Add flour to a large mixing bowl and pour in the yeast mixture.
  13. 13Mix the ingredients together.
  14. 14Mix the ingredients together.
  15. 15Mix the ingredients together.
  16. 16Add salt to the mixture.
  17. 17Add salt to the mixture.
  18. 18Add salt to the mixture.
  19. 19Add remaining flour to the mixture.
  20. 20Add remaining flour to the mixture.
  21. 21Add remaining flour to the mixture.
  22. 22Knead the pizza dough on a floured board.
  23. 23Knead the pizza dough on a floured board.
  24. 24Knead the pizza dough on a floured board.
  25. 25Add olive oil to the dough and continue kneading.
  26. 26Add olive oil to the dough and continue kneading.
  27. 27Add olive oil to the dough and continue kneading.
  28. 28Place the dough in an oiled bowl and cover it with cling film to prove for 1.5 hours.
  29. 29Place the dough in an oiled bowl and cover it with cling film to prove for 1.5 hours.
  30. 30Place the dough in an oiled bowl and cover it with cling film to prove for 1.5 hours.
  31. 31Label zip-lock bags for lemon & herb chicken, chicken fajitas, and shawarma.
  32. 32Label zip-lock bags for lemon & herb chicken, chicken fajitas, and shawarma.
  33. 33Label zip-lock bags for lemon & herb chicken, chicken fajitas, and shawarma.
  34. 34Slice chicken breast into bite-sized pieces.
  35. 35Slice chicken breast into bite-sized pieces.
  36. 36Slice chicken breast into bite-sized pieces.
  37. 37Dice sweet peppers, setting some aside for pizza.
  38. 38Dice sweet peppers, setting some aside for pizza.
  39. 39Dice sweet peppers, setting some aside for pizza.
  40. 40Slice red onions, setting some aside for bolognese and pizza.
  41. 41Slice red onions, setting some aside for bolognese and pizza.
  42. 42Slice red onions, setting some aside for bolognese and pizza.
  43. 43For chicken fajitas, combine chicken, Greek yogurt, and three packets of fajita seasoning in a bowl.
  44. 44For chicken fajitas, combine chicken, Greek yogurt, and three packets of fajita seasoning in a bowl.
  45. 45For chicken fajitas, combine chicken, Greek yogurt, and three packets of fajita seasoning in a bowl.
  46. 46Add the diced peppers and onions to the chicken mixture and mix well.
  47. 47Add the diced peppers and onions to the chicken mixture and mix well.
  48. 48Add the diced peppers and onions to the chicken mixture and mix well.
  49. 49Portion chicken fajita mixture into four zip-lock bags (approx. 500g each).
  50. 50Portion chicken fajita mixture into four zip-lock bags (approx. 500g each).
  51. 51Portion chicken fajita mixture into four zip-lock bags (approx. 500g each).
  52. 52Flatten the bags to remove air and seal them.
  53. 53Flatten the bags to remove air and seal them.
  54. 54Flatten the bags to remove air and seal them.
  55. 55For lemon & herb chicken, combine 1.6kg chicken, three packets of Nando's lemon & herb seasoning, and Greek yogurt (preparation not shown).
  56. 56For lemon & herb chicken, combine 1.6kg chicken, three packets of Nando's lemon & herb seasoning, and Greek yogurt (preparation not shown).
  57. 57For lemon & herb chicken, combine 1.6kg chicken, three packets of Nando's lemon & herb seasoning, and Greek yogurt (preparation not shown).
  58. 58Portion the lemon & herb chicken into zip-lock bags.
  59. 59Portion the lemon & herb chicken into zip-lock bags.
  60. 60Portion the lemon & herb chicken into zip-lock bags.
  61. 61For chicken shawarma skewers, combine remaining chicken, olive oil, Greek yogurt, three packets of shawarma seasoning, and paprika.
  62. 62For chicken shawarma skewers, combine remaining chicken, olive oil, Greek yogurt, three packets of shawarma seasoning, and paprika.
  63. 63For chicken shawarma skewers, combine remaining chicken, olive oil, Greek yogurt, three packets of shawarma seasoning, and paprika.
  64. 64Mix the shawarma chicken well.
  65. 65Mix the shawarma chicken well.
  66. 66Mix the shawarma chicken well.
  67. 67Thread chicken pieces onto wooden skewers (19 skewers in total).
  68. 68Thread chicken pieces onto wooden skewers (19 skewers in total).
  69. 69Thread chicken pieces onto wooden skewers (19 skewers in total).
  70. 70Place 4-5 skewers into each zip-lock bag.
  71. 71Place 4-5 skewers into each zip-lock bag.
  72. 72Place 4-5 skewers into each zip-lock bag.
  73. 73Divide the proved pizza dough into four equal portions.
  74. 74Divide the proved pizza dough into four equal portions.
  75. 75Divide the proved pizza dough into four equal portions.
  76. 76Stretch out each pizza dough portion on a surface dusted with semolina.
  77. 77Stretch out each pizza dough portion on a surface dusted with semolina.
  78. 78Stretch out each pizza dough portion on a surface dusted with semolina.
  79. 79Place the stretched dough onto a pizza tray, poke holes with a fork, and par-bake for approximately 6 minutes.
  80. 80Place the stretched dough onto a pizza tray, poke holes with a fork, and par-bake for approximately 6 minutes.
  81. 81Place the stretched dough onto a pizza tray, poke holes with a fork, and par-bake for approximately 6 minutes.
  82. 82Prepare pizza sauce by combining passata, garlic puree, olive oil, and basil.
  83. 83Prepare pizza sauce by combining passata, garlic puree, olive oil, and basil.
  84. 84Prepare pizza sauce by combining passata, garlic puree, olive oil, and basil.
  85. 85Gather pizza toppings: mozzarella (grated and fresh), pepperoni/salami, and reserved peppers and onions.
  86. 86Gather pizza toppings: mozzarella (grated and fresh), pepperoni/salami, and reserved peppers and onions.
  87. 87Gather pizza toppings: mozzarella (grated and fresh), pepperoni/salami, and reserved peppers and onions.
  88. 88Spread pizza sauce on the par-baked pizza bases.
  89. 89Spread pizza sauce on the par-baked pizza bases.
  90. 90Spread pizza sauce on the par-baked pizza bases.
  91. 91Add toppings including cheese, peppers, onions, and meats.
  92. 92Add toppings including cheese, peppers, onions, and meats.
  93. 93Add toppings including cheese, peppers, onions, and meats.
  94. 94For garlic bread pizza, spread garlic butter and sprinkle with parsley and mozzarella.
  95. 95For garlic bread pizza, spread garlic butter and sprinkle with parsley and mozzarella.
  96. 96For garlic bread pizza, spread garlic butter and sprinkle with parsley and mozzarella.
  97. 97Place finished pizzas on cake boards and wrap them in cling film for freezing.
  98. 98Place finished pizzas on cake boards and wrap them in cling film for freezing.
  99. 99Place finished pizzas on cake boards and wrap them in cling film for freezing.
  100. 100Prepare pita bread dough (double batch) using the same recipe as the pizza dough.
  101. 101Prepare pita bread dough (double batch) using the same recipe as the pizza dough.
  102. 102Prepare pita bread dough (double batch) using the same recipe as the pizza dough.
  103. 103Place the pita dough in a bowl and cover with cling film to prove.
  104. 104Place the pita dough in a bowl and cover with cling film to prove.
  105. 105Place the pita dough in a bowl and cover with cling film to prove.
  106. 106For bolognese, process carrots, celery, and red onion in a food processor.
  107. 107For bolognese, process carrots, celery, and red onion in a food processor.
  108. 108For bolognese, process carrots, celery, and red onion in a food processor.
  109. 109Sauté the processed vegetables in a large pot.
  110. 110Sauté the processed vegetables in a large pot.
  111. 111Sauté the processed vegetables in a large pot.
  112. 112Add pancetta and garlic to the vegetables.
  113. 113Add pancetta and garlic to the vegetables.
  114. 114Add pancetta and garlic to the vegetables.
  115. 115Brown the mince in the pot and add paprika.
  116. 116Brown the mince in the pot and add paprika.
  117. 117Brown the mince in the pot and add paprika.
  118. 118Pour passata over the mince and vegetables and mix well.
  119. 119Pour passata over the mince and vegetables and mix well.
  120. 120Pour passata over the mince and vegetables and mix well.
  121. 121Add chopped tomatoes, a beef stock cube, and balsamic vinegar to the bolognese.
  122. 122Add chopped tomatoes, a beef stock cube, and balsamic vinegar to the bolognese.
  123. 123Add chopped tomatoes, a beef stock cube, and balsamic vinegar to the bolognese.
  124. 124Stir everything together and let it simmer on low heat for about an hour.
  125. 125Stir everything together and let it simmer on low heat for about an hour.
  126. 126Stir everything together and let it simmer on low heat for about an hour.
  127. 127Portion out the proved pita bread dough into 18 pieces.
  128. 128Portion out the proved pita bread dough into 18 pieces.
  129. 129Portion out the proved pita bread dough into 18 pieces.
  130. 130Roll out each pita bread portion.
  131. 131Roll out each pita bread portion.
  132. 132Roll out each pita bread portion.
  133. 133Bake pita breads in the oven at 250 degrees for 2 minutes on each side until puffed up.
  134. 134Bake pita breads in the oven at 250 degrees for 2 minutes on each side until puffed up.
  135. 135Bake pita breads in the oven at 250 degrees for 2 minutes on each side until puffed up.
  136. 136Once cooled, pack the pita breads into zip-lock bags for freezing.
  137. 137Once cooled, pack the pita breads into zip-lock bags for freezing.
  138. 138Once cooled, pack the pita breads into zip-lock bags for freezing.
  139. 139Split the finished bolognese into four portions and store in tubs for freezing.
  140. 140Split the finished bolognese into four portions and store in tubs for freezing.
  141. 141Split the finished bolognese into four portions and store in tubs for freezing.
  142. 142Store all prepared meals in the freezer.
  143. 143Store all prepared meals in the freezer.
  144. 144Store all prepared meals in the freezer.

Ingredients

  • 5 kg chicken breast
  • 5 kg chicken breast
  • 5 kg chicken breast
  • 3 sweet peppers
  • 3 sweet peppers
  • 3 sweet peppers
  • 3 red onions
  • 3 red onions
  • 3 red onions
  • 500 g greek yogurt
  • 500 g greek yogurt
  • 500 g greek yogurt
  • 3 packets fajita seasoning
  • 3 packets fajita seasoning
  • 3 packets fajita seasoning
  • 3 packets lemon & herb seasoning
  • 3 packets lemon & herb seasoning
  • 3 packets lemon & herb seasoning
  • olive oil
  • olive oil
  • olive oil
  • 3 packets shawarma seasoning
  • 3 packets shawarma seasoning
  • 3 packets shawarma seasoning
  • paprika
  • paprika
  • paprika
  • yeast
  • yeast
  • yeast
  • honey
  • honey
  • honey
  • 1.6 kg bread flour
  • 1.6 kg bread flour
  • 1.6 kg bread flour
  • 100 g semolina
  • 100 g semolina
  • 100 g semolina
  • 2 jars passata
  • 2 jars passata
  • 2 jars passata
  • garlic puree
  • garlic puree
  • garlic puree
  • (dried or fresh) basil & parsley
  • (dried or fresh) basil & parsley
  • (dried or fresh) basil & parsley
  • mozzarella
  • mozzarella
  • mozzarella
  • pepperoni / salami
  • pepperoni / salami
  • pepperoni / salami
  • 1 kg mince
  • 1 kg mince
  • 1 kg mince
  • 4 carrots
  • 4 carrots
  • 4 carrots
  • 1 bunch celery
  • 1 bunch celery
  • 1 bunch celery
  • pancetta
  • pancetta
  • pancetta
  • 1 tin chopped tomatoes
  • 1 tin chopped tomatoes
  • 1 tin chopped tomatoes
  • beef stock cubes
  • beef stock cubes
  • beef stock cubes
  • balsamic
  • balsamic
  • 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.