3 of our favourite freezer-friendly meals

When it comes to stocking your freezer, a little bit of planning goes a long way. You’ll find that having certain essentials on hand – frozen sweet potato fries, burger patties, and fish portions, to name a few – goes very far in getting a quick and easy dinner on the table. These are a few of our favourite freezer superstar recipes.

  • Quick trout burger with sweet potato fries

    Ingredients:

    • Woolworths Frozen Trout Burgers
    • Woolworths Frozen Sweet Potato Chips
    • Woolworths Ultimate Burger Buns, to serve
    • Crème fraîche, to serve
    • Crispy kale, cucumber ribbons, watercress, pickled red onion and sweet chilli sauce, to serve

    Method:

    1. Cook the burgers and the fries according to the package instructions.
    2. Serve the patties on burger buns with crème fraîche, crispy kale, cucumber ribbons, watercress, pickled red onion and a dash of sweet chilli sauce.

    Preparation: 5 minutes.

    Cooking time: 15-20 minutes.

  • Delicious fish tacos

    Ingredients:

    For the tangy avocado drizzle:

    • 1 ripe avocado
    • Juice and zest of 1 lime
    • ½ cup crème fraîche
    • 2 spring onions, chopped
    • Coriander, a handful, plus extra to serve
    • Sea salt, to taste

    For the taco veggies:

    • 1 T olive oil
    • 1 T butter
    • 300 g frozen peas and sweetcorn kernels
    • 5-10 g Woolworths Enchilada or Fajita Spice

    For the pink onions:

    • 1 red onion
    • Salt, to taste
    • Lime juice, a squeeze

    Method:

    1. Heat the oven to 180°C and bake corn taco shells until golden brown. Bake the tempura hake portions according to the package instructions.
    2. Meanwhile, make a tangy avocado drizzle: Blend the avocado with the lime juice and zest, crème fraîche, chopped spring onions, a handful of coriander, sea salt to taste, and a little water to loosen the mixture.
    3. For the taco veggies, heat the olive oil and butter in a pan and add the frozen peas and sweetcorn kernels. Dust with Woolworths Enchilada or Fajita Spice and toss to coat for a minute or two, until the veggies are just cooked but still crunchy and bright.
    4. For the pink onions, slice the red onion thinly, season with salt and massage some lime juice into the onions. Set aside for a few minutes to allow the flavours to merge.

    To serve: Scoop the hake portions into the tacos, add a spoonful or two of fried veggies, as well as the marinated onions, drizzle with the green avo sauce, add some sliced chillies and fresh coriander and dig in.

    (Serves 4-6)

     

    Preparation: 15 minutes.
    Cooking time: 25 minutes.

  • Corn and coriander salad

    Ingredients:

    Method:

    1. Cook frozen corn, black bean and red pepper mix according to instructions.
    2. Serve with the chargrilled avos, fresh coriander, sliced spring onion and chopped exotic tomatoes.

    (Serves 4-6)

    Preparation: 10 minutes

    Cooking time: 15 minutes

    Feeling inspired?

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