Vegetable Freezing Chart 

Vegetable Freezing Outline
Blanching time is in boiling water. Unless otherwise noted, chilling time in ice water should be the same as blanching time.
Vegetable	Preparation	Blanching Time/ Chilling Time
Asparagus	Wash and sort stalks according to size, discarding blemished stalks. Break off ends. Stalks may be left whole or cut into 30-50mm long pieces.	average diameter stalks - 3 minutes thicker stalks - 4 minutes.
Green Beans	Snap off tips. Rinse, then cut or break into desired sizes or freeze smaller beans whole.	3-1/2 minutes.
Italian Snap Beans	Wash, snap off ends and slice into 1" to 1-1/2" pieces.	3-1/2 minutes.
Beets	For young, tender beets- Remove tops and cook until tender. Chill, then remove skins. Leave small beets whole. For medium to large beets, slice or cut into pieces. Pack into freezer boxes or bags.	not applicable
Broccoli	Remove leaves and tough ends. Cut through stalks lengthwise, leaving stems with 1" to 1-1/2" diameter heads, or cut into pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.	pieces - 4 minutes stems - 5 minutes.
Brussels Sprouts	Wash and trim any tough outer leaves. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.	medium sprouts - 4 minutes large sprouts - 5 minutes.
Carrots	Remove tops, peel, and wash. Cut into 1/4" thick slices.	3-1/2 minutes.
Cauliflower	Remove leaves, trim and wash. Split into individual 1" to 1-1/2" pieces. Soak in salt water (2 tablespoons salt to 1 quart water) to remove any insects and larvae. Rinse with tap water and drain.	4 minutes.
Corn-on-the-Cob	Husk, remove silk and trim off ends. Blanch in a large stockpot with 10 - 12 quarts of boiling water.	24 small ears, under 1-1/4" diameter - 8 minutes 14 medium ears, 1-1/4" to 1-1/2" diameter - 8 minutes 10 large ears, over 1-1/2" diameter - 11 minutes Chilling time in ice water should be twice as long as blanching time
Corn - Cut from cob	Husk, remove silk and trim off ends. Use a corn cob cutter or a curved grapefruit knife to remove kernels from cob.	4-1/2 minutes
Kohlrabi	Remove tops, wash, peel and cut into 1/2" cubes.	2-1/2 minutes.
Mushrooms	Wash and remove stems. Freeze smaller mushrooms whole Cut medium and large mushrooms into 1/4" slices. To prevent browning, add 1 tablespoon lemon juice or 1/2 teaspoon ascorbic acid per quart of blanching water.	small whole mushrooms - 4 minutes sliced mushrooms - 3 minutes.
Onions	Chopped onions can be packed and frozen without blanching To freeze larger pieces of onions or small whole onions - Peel onions, wash, and cut into quarter sections (except very small whole onions).	1-1/2 minutes
Green Peas, shelled	Wash and shell peas.	1-1/2 to 2 minutes
Sugar Peas or Edible Pod Peas	Wash; Remove stems and blossom ends; Leave whole.	2-1/2 to 3 minutes
Peppers	Chopped bell peppers can be packed and frozen without blanching. For pepper halves or slices...Wash, remove stem and seeds. Cut in halves or slices	halves - 3 minutes slices - 2 minutes.
Pumpkin	Cut; scoop out seeds; peel; and cut into pieces. Bake or steam until tender. Cool, then strain in a ricer, food mill or process in a food processor until smooth. Pack into containers and freeze.	not applicable
Spinach	Sort; remove any blemished leaves and tough stems; Wash.	1-1/2 to 2 minutes
Zucchini	Select 5" to 7" long, tender zucchini. Wash, peel and cut into 1/4" to 1/2" slices.	1/4" slices - 3 minutes 1/2" slices - 4 minutes

Chicken with Honey and Curry

Ingredients

1              Chicken Large (Size 18 or 24)

4              Tablespoon. Honey (1/3 cup)

1              Whole onion, peeled

2              Whole cloves

1              Tablespoon. Curry powder

Salt and pepper

Directions

Wash the chicken, pat dry and then salt and pepper the bird inside and out. Stick the whole cloves into the onion and insert into the cavity. Preheat oven to 175C. Roast the chicken for 45 minutes, and then baste the chicken with honey-curry mixture every 10 min. for another 40-60 minutes, or until done.

Tastes Divine BBQ Boned Lamb with Herbs and Garlic

I love using Tastes Divine BBQ Glaze. It adds great BBQ flavour to the lamb and is great to entertain friends on a sunny day. Its also great for festive occasions.







Ingredients

2kg boned leg of lamb
4 cloves garlic, cut into thin slivers
2      teaspoons of Tastes Divine BBQ Glaze
1 cup dry red wine
¼ cup olive oil
3 tablespoon lemon juice
1 tablespoon chopped fresh thyme
5 sprigs (4-6cm. long) fresh rosemary
½ tsp salt
¼ tsp pepper

Directions

www.tastesdivine.co.nz 

Cut slits about ½. wide and deep into lamb and insert slivers of garlic.  Sprinkle 1 teaspoon of the BBQ Glaze on the top and bottom of the lamb. Make sure to sprinkle it evenly. Cover and rest the lamb for at least 1 hour in the fridge. In a medium-large baking dish, mix wine, olive oil, lemon juice, thyme, rosemary, salt and pepper. Remove the lamb from the fridge and add and turn to completely coat with the wet marinade. Cover and chill, turning occasionally for at least 2 hours (overnight is even better).

Prepare your BBQ and heat to a medium level. You need an even medium heat to cook the lamb. You don't want it too hot.

Cook lamb, turning once, until cooked to your desired rareness, for medium rare (25-35 minutes). Transfer meat to cutting board or platter, cover lightly with foil to keep warm. Let stand 10-15 minutes before carving.

Serves 8

Italian Sausage Cacciatore (slow cooker)

Cacciatore in Italian means "hunter". In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, bell pepper as well as some wine.

In the old days hunters used to take cured sausages with them and usually with one pot cast iron pot make a meal in the hunters style. This is a form of cooking that I love and the soft, mild flavour of Otello’s Sicilian Sausage make a great slow cooker recipe. This recipe can easily be expanded to serve more.


Ingredients

1 kg Italian Pork Sausages
2 tablespoons Extra Virgin Olive Oil
2 medium Cloves Garlic, minced
200 grams small button mushrooms cut in half
2 large Green Peppers, sliced
1 large Onion, sliced
1 cup Red Wine
2 teaspoon(s) Italian Seasoning (Recipe below)
800 grams Italian (Roma) diced tomatoes (2 400g tins)
Salt and Pepper to Taste

Method

Heat oil in a heavy based fry-pan on a medium to high heat so the oil is hot but not smoking. Brown Sausages 4 - 5 minutes then cut the Sausage into pieces and transfer to slow cooker. Discard all but 1 Tbsp oil.

Add garlic, mushrooms, peppers and onions to fry-pan. Cook, stirring occasionally, 3 to 4 minutes, until vegetables soften slightly. Add wine and cook 1 - 2 minutes.

Now add the Italian seasoning and tomatos and stir together, season to taste with salt and pepper. Bring to simmer and remove from heat.

Add sauce mixture carefully to slow cooker. Cover and cook 3 - 4 hours on HIGH or 6 - 7 hours on LOW.

Italian Seasoning

2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage

Method
Combine all ingredients; store in an airtight container.

Gourmet lamb Meatloaf Stuffed with Mushrooms, Herbs and Mozzarella

This easy to follow meatloaf recipe makes a perfect main dish for a traditional family meal or an informal dinner party. Although I prefer lamb mince you can use the combination of beef and pork mince, you can substitute other meats or poultry of your choice.

Any meatloaf that is left over can be refrigerated and later used to make a light snack or tasty gluten free sandwich filling. The same recipe can also be used to make some wonderful meatballs which are perfect served on a bed of freshly cooked pasta with a homemade tomato sauce.

Ingredients serves 6

For the meat loaf

2              Tablespoons extra virgin olive oil
120g        finely chopped onion
2              garlic cloves minced or finely chopped
1              small red pepper, deseeded and finely chopped
1.5kg       lean lamb mince
120g        Taste Divines Mixed Herb Coating
2              large eggs, lightly beaten
               salt and freshly milled black pepper

For the filling

2-3           Tablespoonp extra virgin olive oil
100g        washed and sliced button mushrooms
1              cup mozzarella, sliced
2              Tablespoons chopped fresh basil and Italian flat leaf parsley
                salt & freshly milled black pepper

For the topping

400g        can chopped Italian (Roma) tomatoes
60g          grated fresh Parmesan cheese
30g          Taste Divines Mixed Herb Coating

Directions


Preheated oven to 175°C

The first stage in this meatloaf recipe is to prepare the filling. Heat the olive oil in a frying pan. When the oil is almost smoking add the sliced mushrooms and sautée for 1 to 2 minutes until lightly browned. Remove from the heat and using a slotted spoon, transfer to a bowl or basin. Add the fresh herbs and season with salt and freshly ground black pepper.

Now to make the meatloaf. Discard any mushroom juices from the frying pan and add the olive oil. Once hot add the onion, garlic and diced pepper and sautée until lightly colored. Transfer to a large mixing bowl and leave to cool.

To the mixing bowl add the mince, Taste Divines Mixed Herb Coating and beaten eggs. Season well with salt and freshly ground black pepper and mix the ingredients together until thoroughly combined.

Lightly oil a loaf tin. Place half of the meatloaf into the tin and pat into shape. Form a hollowed section in the loaf to take the filling.


Spread the mushroom and garlic filling into the hollowed out section and then place the mozzarella slices over. Carefully pat the remaining meatloaf over the top. Press down lightly to seal it fully.

Bake in the oven preheated to 175°C for 45 minutes. Remove the loaf from the oven and pour the drained chopped tomatoes over it. Sprinkle the breadcrumbs over followed by the Parmesan. Return to the oven and bake for a further 15 to 20 minutes. Once cooked, allow the meatloaf to stand for 10 minutes before turning out.