Yesterday I shared how I use frozen fruit to my advantage.
Today I am going to share the way I use frozen vegetables and herbs with a
recipe that highlights the best of both and another that is a family favorite!
When I was at University I used to treat myself to a General
Tso’s Chicken from the local Chinese restaurant on the occasional weekend night
I had to work late. I was shocked and appalled when I couldn't find General
Tso’s Chicken on any menu here in the UK. So, I have tried a few different
recipes trying to find the one that reminded me most of the one I used to get
at home and this one so far has most resembled it!
This recipe really showcases frozen herbs as it uses 3 of
the most common when it comes to making Chinese food: garlic, ginger, and
chili! I also use frozen broccoli!
General Tso’s Chicken:
3 tbsp corn flour
½ tsp salt
¼ tsp pepper
vegetable oil
3-4 chicken breast, cubed
400g frozen broccoli, blanched
rice, cooked according to the package
sauce:
1 tbsp corn flour
120ml/4oz cold water
1 tbsp frozen chopped garlic
1 tbsp frozen chopped ginger
1 ½ tsp frozen chopped chili
3 tbsp honey
2 tbsp soy sauce
3 tbsp Chinese rice wine
Combine the corn flour, salt, and pepper and coat the
chicken cubes in the flour and leave to one side.
To make the sauce combine the corn flour and cold water and
mix until there are no corn flour lumps. Then add all the chopped herbs, honey,
soy sauce, and rice wine and mix until combined. Set aside.
Heat a splash or two of vegetable oil in a non-stick frying
pan. Shake any excess flour off the chicken cubes and fry in the oil for 4-6
minutes. Add the sauce mixture, leave on a medium to low heat until the sauce
has thickened. Make sure the broccoli is well drained before adding to the pan
and coat in the sauce.
Serve with rice and enjoy!
I always have frozen spinach in my fridge because spinach is
easily hidden in food and it’s super good for you. It works great it in Bolognese,
curries, and as a side for almost any chicken dinner. However it is
particularly great in this frittata from Jamie Oliver’s Save with Jamie.
Sweet Potato, Spinach, & Feta Frittata
2 sweet potatoes, roasted
200-300g frozen spinach
½ tsp ground nutmeg
6-8 large eggs
splash of milk
70g feta cheese
40g cheddar cheese or red leister, grated
Roast the sweet potatoes with a little bit of oil and salt
in a pre-heated oven at 190C for about 50 minutes or until soft and smushy.
About 10 minutes before the sweet potatoes are done start the
rest of the frittata by frying the spinach with a splash of oil, salt, and
nutmeg.
While you are waiting for the spinach to wilt and the excess
water to evaporate beat the eggs with a splash of milk. Once mixed crumble in
half of the feta cheese and half the cheddar cheese, mix until combined.
The sweet potatoes should be out of the oven by now and
slightly cooled.
Once all the water has evaporated take the pan off the heat,
pour the eggy mixture into the pan. Sprinkle chunks of the soft sweet potato
(skin, no skin up to you) all over the mixture and top with the remaining
cheese.
Place in the already heated oven for 13-15 minutes. It
should be nice and fluffy when it’s ready to come out. We cut it into wedges
and serve with hotsauce and a fresh green salad!
What recipes that use frozen vegetables or herbs do you make on a regular
basis? Are their any freezer tips or tricks you use? I’d love to hear them,
please leave a comment below!
notes: In association with Sainsbury’s for their campaign
Love Your Freezer. General Tso’s Chicken recipe is adapted from The Chew:
Food. Life. Fun. by the cast of The Chew. Sweet Potato, Spinach, & Feta
Frittata is as it says before adapted from Save with Jamie by Jamie
Oliver.
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