Mini batch cooking October 2022

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Fruit and vegetable section

  • ¼ cup fresh cilantro (adventurers version of the chili pies recipe)
  • 1 C. tablespoons fresh ginger
  • 1 yellow onion
  • 6 green onions
  • 2 stalks of celery


Dry products section

  • ¼ cup olive oil
  • 2 tbsp. chili powder (optional)
  • 1 can of 540 ml black beans
  • ¾ cup chili sauce
  • 1 C. tablespoons sambal oelek (adventurer version of the tao dumplings recipe)
  • 1 cup basmati rice
  • ½ cup sugar
  • ¼ cup rice vinegar
  • 3 tbsp. oyster sauce
  • 3 tbsp. soy sauce
  • ½ cup breadcrumbs
  • 3 cups raw macaroni
  • 1.5 liters of homemade or store-bought spaghetti sauce
  • 1 C. cornstarch


Charcuterie section

  • ½ cup chopped prosciutto (adventurers version of the meatballs and bacon macaroni recipe)


Butcher section

  • 250g lean ground beef
  • 900g lean ground pork
  • ½ cup crumbled cooked bacon


Dairy section

  • 3 eggs
  • 2 cups grated mozzarella cheese


Frozen products section

  • 1 cup frozen corn kernels
  • 4 9-inch pie crusts

1h30

45 min

4 portions

Se congèle

  1. Preheat the oven to 375F.
  2. Chop 1 yellow onion, 6 green onions, 2 stalks of celery and set aside.
  3. Grate 1 tbsp. tablespoon fresh ginger. To book.
  4. Rinse and drain 1 can black beans. To book.
  5. Beat an egg and set aside.
  6. In a large skillet, heat 1 Tbsp. tablespoons olive oil over medium-high heat and cook 250g ground beef, 1 chopped onion and 2 tbsp. chili powder (optional) for 5 minutes, making sure to crumble the meat well. Add salt and pepper to taste.
  7. Add canned black beans, ¾ cup chili sauce and 1 cup corn kernels. Mix well. It is at this stage that adventurers can add ¼ cup of chopped fresh cilantro.
  8. Line two 9-inch (23 cm) pie pans with two crusts and top with the meat and bean mixture. Cover with the other two crusts and press the edges well with your fingers or a fork to make sure it's well sealed.
  9. Brush the tarts with beaten egg and place in the oven for 25 minutes or until the tarts are golden brown.
  10. In a large pot of boiling water, cook 1 cup basmati rice for 7 minutes or until rice is cooked. Drain and set aside to serve with meatballs.
  11. In a large pot, bring water to a boil and cook macaroni according to manufacturer's instructions. Drain and reserve.
  12. In a large bowl combine 900g ground pork, 2 eggs, ½ cup breadcrumbs, 6 chopped green onions, 2 chopped celery stalks, salt and pepper to taste.
  13. Form meatballs approximately 2 tbsp. soup. To book.
  14. In a deep skillet over medium-high heat, heat the oil and brown half the meatballs for 5 minutes, turning them regularly. Add 1.5 liters of spaghetti sauce and ½ cup crumbled bacon, mix well and cook for another 5 minutes. It is at this stage that adventurers can replace the bacon with ½ cup of chopped prosciutto.
  15. Add the cooked macaroni, mix well and place in a large baking pan. Sprinkle with 2 cups shredded mozzarella cheese and bake for 15 minutes or until cheese is melted
  16. In the deep skillet, over medium-high heat, heat 1 Tbsp. tablespoons of oil and brown the remaining meatballs for 5 minutes, turning them regularly. Add ½ cup sugar, ¼ cup rice vinegar, ¼ cup water, 3 tbsp. oyster sauce, 3 tbsp. soy sauce, 1 tbsp. tablespoon grated fresh ginger. Dilute 1 tbsp. cornstarch in 2 or 3 tbsp. tablespoons of water and add to the skillet. mix well. It is at this stage that adventurers can add 1 tbsp. tablespoon sambal oelek with sauce.
  17. Cook over medium-low heat for 10 minutes or until meatballs are cooked through. Serve with basmati rice.
  • 1 planche à découper
  • 1 couteau de chef
  • 1 couteau d’office
  • Cuillères à mesurer
  • Tasses à mesurer
  • Bols à mélanger
  • 1 cuillère de bois
  • 1 grand poêlon profond
  • 1 grand chaudron
  • 1 moule à cuisson rectangulaire
  • Contenants vides (entreposage ou congélation)

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