As the slow food festival of Clare approaches in May, one of the many topics on the agenda at the festival is Batch Cooking. Slow cooking is not all about making elaborate 4 hour dishes at home it’s about using raw ingredients to eat healthier.
The basic idea behind batch cooking is to create a double, triple, or even quadruple recipe of a particular meal or dish so that it can be quickly pulled together and served later on.
Cooking in advance has the serious advantage of saving time and money. You’ll waste less food (especially the perishables), and you’ll save money by doubling up your efforts on the spoils brought home from the supermarket. It’s also healthier, because you won’t need to buy convenience foods that are chock full of MSG, preservatives, sodium, and other unpronounceable chemicals.
There are a few methods of batch cooking, but essentially, it involves cooking a lot of food in advance. You can cook enough food to warrant freezing and stockpiling, and you can prepare scratch ingredients, helping you to cook without the fake ingredients found in so many shop-bought items. Some handy ways of storing your concoctions would be in freezer zip lock bags. This would cut down a lot of space.
In my opinion robust comfort foods are my favourite and are like fine wines and need time to do their own thing for fermentation. There’s nothing like a bolognese sauce the next day, there so many different things you can use it for and change it into. Some easy family favourites like bolognese can be made into things such as Lasagne, Chilli con carne, Chilly beef tacos, topping for your baked potato. Cottage pie and on and on……
So fire up your imagination, start changing your diet and cutting down your cooking times and start batch cooking!!!!
Can anyone suggest a good recipe to batch cook? Or if anyone would like a recipe for a nice bolognese just let us know 🙂
See you soon