Pastoral Care Freezer Recipes
After church grab some empty tinfoil containers from Cynthia
to put your finished product in.
When cooked, put in tinfoil dish, write ingredients on the lid and the date you cooked it.
Drop the food into the office between 9-5pm Mon-Fri (ph: 385 1546).
Chunky Chicken Pie with Cheese Topping:
Serves 4-6
¾ c brown or white rice
20 g butter
1 Tbsp oil
1 onion, sliced
1 red pepper sliced
1 clove garlic, crushed
3 small (about 200g) zucchini, sliced
broccoli florets, steamed (optional)
2 cups (300g) chopped cooked chicken
¾ cup grated tasty cheese
CHEESE SAUCE
40g butter
2 Tbsp plain flour
1 ½ cups milk
¾ cup grated tasty cheese,
Lightly grease oven proof dish. Cook rice as per instructions on the packet, drain.
Heat butter and oil in pan, add onion, pepper and garlic, cook, stirring until onion is soft. Add zucchini (and broccoli if using), cook, stirring 1 minute. Combine vegetable mixture, rice, chicken and cheese sauce in bowl, spoon into prepared dish. Sprinkle with cheese, bake in moderate oven about 30 minutes or until well browned.
Cheese Sauce: Heat butter in pan, add flour, cook, stirring, 1 minute, remove from heat. Gradually stir in milk, stir over heat until sauce boils and thickens. Remove from heat, add cheese, stir until melted
Chicken Pesto Pie (serves 6-8)
600g chicken thighs, skinned boned and diced
1 small onion
1 bay leaf (I never use)
50g butter
½ cup basil and pinenut pesto
6 Tbsp flour
½ cup cream (can be lite)
400g flaky puff pastry
¼ cup each chopped fresh basil and toasted pinenuts (optional – I omit)
Pre-heat oven to 200°C.
Mix together first 3 ingredients and cover with salted water.
Simmer until just cooked. Strain stock and reserve.
Melt butter, add pesto and mix through, add flour and cook gently for
1 minute.
Add ½ cup of reserved stock and gradually add cream, stirring until well incorporated. Add the cooked chicken.
Line a 23 cm pie dish with pastry. Fill with chicken mixture.
Top with fresh basil and toasted pinenut if desired.
Cover pie with pastry lid. Bake 30 minutes until golden.
Mushroom Lasagne (4-6 Servings)
2 tbsp olive or canola oil
1 large onion (peeled, quartered and sliced)
2 tspn (2-3 cloves) minced garlic
500gm mushrooms (cut into 1cm slices)
1 tbsp basil pesto
½ tspn salt
black pepper to taste
2-3 tbsp butter
3 tbsn flour
About ¼ tspn freshly grated nutmeg
½ tspn salt
2 ½ cups milk
1 cup grated tasty cheese
150-200gm fresh lasagne sheets
Heat oil in a non-stick frying pan. Add the onion and garlic and sauté until soft. Gently stir in the chopped mushrooms. Cover the pan and cook, stirring occasionally, until the mushrooms have softened and wilted. Remove from the heat and add the pesto, salt and pepper to taste.
Melt butter in pan, add flour, cook, stirring, 1 minute, remove from heat. Add the nutmeg and salt. Gradually stir in milk, stir over heat until sauce boils and thickens. Remove from heat, add 2/3 of cheese, stir until melted.
Lightly grease a casserole dish. Spread half a cup of the cheese sauce over the bottom of the dish, then cover this with a sheet of lasagna. Cover this with half the mushroom
mixture, another cup of cheese sauce, then another sheet of lasagna. Add the remaining mushroom mixture, half a cup of sauce and another sheet of lasagne.
Pour and spread the remaining cheese sauce over the top, sprinkle with the remaining cheese then bake the lasagna for 30-40mins at 200 deg C, until the top is golden brown. Remove from the oven and leave to stand for 5mins before serving.
N.B. This can be used as a starting point for a vege lasagne – just add a tin of tomatoes, tomato paste and herbs with an assortment of veges…instead of just mushrooms
Two versions of Shepherd’s Pie – either beef or lamb (8 Servings)
50g butter/oil
3 large onions, finely chopped
1kg premium mince, either beef or lamb
either thyme sprigs with beef or rosemary with lamb
Bay leaf
500mls of beef stock/or vegetable stock with lamb
600mls of Worchestershire with beef or tomato puree with lamb
METHOD
• Cook onion over a medium heat until it starts to brown
• Cook mince in a separate pan, a little at a time to avoid stewing
• Add onions and mince, plus either Worchestershire sauce or tomato puree, and herbs of
• choice, plus salt and pepper if required.
• Add stock of choice
• cook in a casserole dish for 30 minutes
POTATO MASH
1kg of floury potatoes
2 table spoons of reduced spread
1 cup of grated cheese, parmesan or mozzarella
2 tablespoons of mustard and 2 teaspoons of horseradish if using beef
METHOD
• Boil potatoes until tender
• Add cheese, spread and (flavourings if desired), if dry add a little milk
• Remove casserole after 30 minutes and add potato topping
• Cooking for another 15 minutes
• Enjoy
Chickpea and Pumpkin Casserole (6 large servings)
750g peeled and deseeded pumpkin
1 large onion (chopped)
1 teaspoon (1-2 cloves) minced garlic
50g butter
6-8 drops Tabasco sauce
2 cups grated tasty cheese
½-1 teaspoon salt
black pepper
2 x 310 cans chickpeas, drained and rinsed
• Preheat the oven to 180 deg C
• Cut pumpkin into cubes and simmer in a little water until tender
• Sauté onion and garlic in butter until transparent, then mash with the drained pumpkin, keeping mixture slightly chunky.
• Mix in the Tabasco sauce and cheese. Taste after adding the cheese and add
• salt and pepper to taste. Gently stir in the drained chickpeas.
• Spread the mixture in a large (23x23) non-stick sprayed or lightly oiled
• baking pan and heat through at 180deg C until bubbly at edges and hot in the centre.
ONE-STEP BEEF CASSEROLE -for 4 servings
600g blade steak, cubed 1pkt tomato soup mix
1 tbsp wine vinegar 2 tsp mixed mustard
2 tsp dark soy sauce 1 tsp marjoram or oreganum
1/2 tsp thyme 2 cloves garlic, chopped
1 1/2 cups water large chunks of potatoes & carrots
Toss meat in soup mix
Put in casserole dish with all the other ingredients.
Stir well
Put piece of foil under lid
Cook 2hrs at 150c, stirring once if possible