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What can I freeze?

 

Here's a selection of Delia's Christmas recipes that you can freeze, allowing you to either prepare them ahead or eke them out for longer after the Big Day! Of course, there are plenty of casseroles and soups on the site that also freeze beautifully - handy during the winter months to have a stash in the freezer!

new-choc-amaretti-cake-25144Amaretti chocolate cake
Prepare the recipe then cover the basin with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost in the fridge overnight and turn out and serve as stated in the recipe.

American turkey stuffing
Cool the stuffing mixture completely and then pack in a polythene freezer bag or rigid container. Seal well and freeze for up to 3 months. Defrost in the fridge overnight and then use as stated in the recipe.

Apple, mincemeat and nut strudel
Prepare and cook the strudel as per the recipe. Cool completely at room temperature then wrap in foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, reheat in the foil at gas mark 5, 375°F, 190°C for 30 minutes until piping hot.

wi034-blinis-smoked-salmon01-22790Blinis with smoked salmon, creme fraiche and dill
Make blinis as per the recipe but cool quickly by placing on a wire rack. Wrap in foil to form parcels of 6. Freeze for up to 3 months. Defrost overnight in the fridge. To reheat, preheat the oven to gas mark 1, 275°F, 140°C, place the parcels on the oven shelf and heat through for 10 minutes. Serve as per the recipe.

Braised pheasants in Madeira
Complete the recipe then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat thoroughly. Ensure it is piping hot before serving

Brandy butter
Complete the recipe. Pack into a rigid freezerproof container and freeze for up to 3 months. Defrost overnight in the fridge

h2142-bubble-squeak-rosti-1-18925Bubble and squeak rosti
Make the rösti as per the recipe, without cooking them. Interleave them with clingfilm or baking parchment, and freeze in a rigid container for up to 3 months.

Buche de Noel (chocolate chestnut log)
Follow the recipe to filling and rolling stage. Still wrapped in the paper used to roll it out, wrap securely in foil and freeze for up to 2 months. Leave to defrost in the fridge overnight in the packaging, and continue with the recipe to serve.

Caramelised mincemeat ravioli
Prepare the ravioli as per the recipe but do not bake. Arrange on baking parchment-lined trays and open-freeze until solid, then pack into polythene freezer bags or rigid containers and freeze for up to 3 months. Cook from frozen as per the recipe but adding an extra 5 minutes’ cooking time.

ch086-celery-soup01-22054Celery soup with blue cheese
Prepare the recipe and liquidise without the cream. Do not reheat but leave to cool completely at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly, stir in the cream and serve. Do not freeze the celery leaf garnish. For the croutons, allow to cool and then pack in a polythene bag or small freezer container. Freeze for up to 1 month. Can be used straight from frozen.

Cheese and parsnip roulade with sage and onion stuffing
Bake as per the recipe, and leave to cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 3 months. Defrost overnight in the fridge. To reheat, remove packaging, cover in foil and place on a baking tray in a preheated oven at gas mark 4, 350°F, 180°C for 20-25 minutes until thoroughly heated through.

ch090-cheesechoux01-22767Cheese choux pastries filled with mushrooms in Madeira
Bake the pastries as per the recipe but do not prepare the filling. Allow to cool quickly at room temperature by placing on a rack, then open-freeze and wrap well in clingfilm or foil. Freeze for up to 3 months. Defrost in packaging at room temperature for about 1 hour then continue with recipe. NB: Do not freeze the filling.

Chestnut soup with bacon and thyme croutons
Make the soup to serving stage and cool at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. For the croutons, allow to cool and then pack in a polythene bag or small freezer container. Freeze for up to 1 month. Can be used straight from frozen.

Chicken Giblet Stock
Prepare as per the recipe and allow to cool completely at room temperature. Pour into rigid containers leaving a 2cm (¾ inch) headspace and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed.

xmas-sherry-cake-25165Christmas Sherry Mincemeat Cake
Make the cake as per the recipe and allow to cool completely. Do not top with fruit and nuts. Wrap well in clingfilm or foil and freeze for up to 3 months. Defrost in packaging at room temperature for 4-5 hours. Decorate and serve.

Coarse Country Pate
Make pâté to completion and chill, then cover and wrap well and freeze for up to 2 months. Defrost overnight in the fridge then serve as per the recipe.

Cranberry and Onion Confit
Prepare and cook the confit then leave to cool. Freeze in a plastic container, leaving enough headspace for the sauce to expand once frozen. Freeze for up to 3 months. Leave the confit to defrost in the fridge overnight and serve at room temperature.

Cranberry and Orange One-crust Pies
Make up the pastry and fill it according to the recipe. Open-freeze until solid, and then wrap in foil and freeze for up to 3 months. Cook from frozen as per the recipe, allowing a little extra time for cooking.

ch193-cranberry-relish01-22068Cranberry and Orange Relish
Prepare and cook the relish and leave to cool Remove the cloves and cinnamon and freeze in a plastic container, leaving enough headspace for the relish to expand once frozen. Leave the sauce to defrost in the fridge overnight and serve at room temperature.

Creole Christmas Cake
Bake the cake and, once cooled completely, freeze in a polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the cake to defrost in the bag at room temperature.

Cumberland Rum Butter
Complete the recipe, then place the butter in a container and cover with clingfilm. Freeze for up to 3 months. Leave to defrost in the fridge overnight and serve chilled.

ch192-chestnut-stuffing-22069Eighteenth-century Chestnut Stuffing
Make the stuffing, transfer to a polythene bag and seal well. Freeze for up to 3 months. Defrost in the fridge overnight before using.

Florentines
Cool completely before packing into a rigid freezer container, interleaved with baking parchment. Label and freeze for up to 2 months. Defrost at room temperature for 2-3 hours before serving.

Goose (Pheasant or Duck) Giblet Stock
Prepare as per the recipe and allow to cool completely at room temperature. Pour into rigid containers leaving a 2cm (¾ inch) headspace and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed.

Guinea Fowl au Vin
Follow the recipe until the end of the guinea fowl’s 45-60min cooking time. Cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until the guinea fowl is piping hot, adding a little more liquid if necessary. Transfer everything, except for the liquid, to a warm serving dish and keep warm. Pour the liquid into a frying pan and complete the sauce as per the recipe.

h2111-guinea-fowl-30-cloves-18854Guinea Fowl Baked with Thirty Cloves of Garlic
Follow the recipe until the end of the guinea fowl’s 60min cooking time. Cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with its lid. Bake at gas mark 4, 350°F, 180°C for 30 minutes, adding a little more liquid if necessary. Turn the oven up to gas mark 6, 400°F, 200°C, then remove the lid and cook for a further 10 minutes to crisp the skin. Ensure that the guinea fowl is piping hot before serving, as per the recipe

Ham Bone Stock
Prepare as per the recipe, strain and allow to cool completely at room temperature. Pour into rigid containers, leaving a 2cm (¾ inch) headspace to allow for expansion, and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed.

Ham Hash Cakes with Parsley Sauce
Make and shape the ham hash cakes but do not cook them. Freeze the cakes in a rigid container, interleaved with baking parchment. Freeze for up to 3 months. Defrost overnight in the fridge and cook according to the recipe. Freeze the parsley sauce in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight. Reheat thoroughly before serving.

truffles01-21025Home-made Chocolate Truffles
Refrigerate truffles until firm, then freeze in rigid containers, interleaved with baking parchment. Defrost in the fridge, but remove 1-2 hours before serving

Irish Whiskey Truffles
Refrigerate truffles until firm, then freeze in rigid containers with baking parchment between each layer. Defrost in the fridge, but remove 1-2 hours before serving.

Last-Minute Sherry Mincemeat Cake
Complete the recipe. Once cooled, wrap the cake in foil or polythene and freeze in a container with tight-fitting lid for up to 6 months. Defrost at room temperature.

ch053-lattice-mince-tart01-22076Lattice Mincemeat Dessert Tart
Bake as per the recipe and leave to cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 15-20 minutes until warmed through.

Little Mincemeat Souffle Puddings
Bake the puddings as the recipe suggests. Once cooled completely, freeze in a polythene bag that has been sealed well or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the puddings to defrost in the bag at room temperature. Reheat at gas mark 4, 350°F, 180°C for 15 minutes.

Mini Christmas Puddings
No need to freeze; once cooked, they will keep very well in a dry, cool place.

mini-yorkshire-puds-230-27153Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche Sauce
Make the Yorkshire puddings then, when they are completely cool, freeze them in a rigid plastic container. Defrost at room temperature before completing the recipe.

Old-fashioned Raised Pork Pies
Once cold, completely wrap the pies in foil and freeze for up to 3 months. Defrost completely at room temperature before serving.

Perfect Roast Potatoes
Not necessary to freeze. If you want to cook extra, however, cool and open-freeze before storing in polythene bags. These can be reheated from frozen in an oven but are even better if deep-fried.

cheat-petits-monts-blancs-25259Petits Monts Blancs
Make the meringues and, when cool, freeze them in a rigid plastic container. Defrost at room temperature.

Pheasant Roasted in Butter Muslin
Finished dish is not suitable for freezing. However, to freeze uncooked pheasants, wrap them individually in foil and place in polythene bags. Freeze for up to 3 months, then defrost in the fridge overnight before cooking.

Pheasant Terrine
Can be frozen for up to 1 month. Once terrine is set, freeze it, wrapped in foil and polythene. Can be divided into individual portions when ‘chilled and not set’ before freezing completely. Defrost completely in the fridge before serving.

rillettes-de-tours-p125-25604Rillettes of Duck with Confit of Cranberries
Freeze the rillettes in its terrine dish. Wrap completely in polythene. Defrost in the fridge overnight before serving. Freeze the confit in a sealed polythene bag or plastic container.

Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing
Freeze the two stuffings separately in sealed polythene bags or plastic containers. Defrost completely before using. NB: Stuffed and cooked goose is not suitable for freezing.

Roast Pheasants with Chestnut Stuffing and Port and Chestnut Sauce
Defrost completely before using. NB: Stuffed and cooked pheasant is not suitable for freezing.

roast-goose-1-27115Roast Stuffed Goose with Prunes in Armagnac
Make the apple and forcemeat stuffings and freeze separately in sealed polythene bags or plastic containers. Defrost completely before using. NB: Stuffed and cooked goose is not suitable for freezing. Not necessary to freeze prunes.

Sausage Rolls
Open-freeze the uncooked sausage rolls until solid, then store in a rigid plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting.

Sausage Rolls with Sage and Onion
Open-freeze the uncooked sausage rolls until solid, then store in a rigid plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting.

Scottish Whisky Dundee Cake
Once the cake has cooled, wrap completely in foil or clingfilm. Defrost at room temperature before feeding with whiskey as per the recipe.

ch161-walnut-shortbread1-22023Shortbread Stars
Roll out the dough and cut out. Open-freeze on a baking sheet until solid then transfer to a rigid plastic container with a tight-fitting lid, separating the layers with greaseproof paper, or wrap the baking sheet in polythene. Bake from frozen, allowing a few extra minutes to defrost, or defrost overnight in the fridge before baking. If freezing cooked biscuits, keep in a container with a tight-fitting lid, separating the layers with greaseproof paper, and defrost at room temperature. To refresh the cooked shortbreads place on a baking sheet and heat in the oven at gas mark 6, 400°F, 200°C for a few minutes.

Smoked Salmon Tart
Bake as per recipe and cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 20-30 minutes until warmed through.

Squidgy Chocolate Log
Open-freeze the sponge until solid, then wrap in foil or clingfilm and freeze for up to 3 months. Defrost at room temperature before continuing with the recipe.

mag007-terrine-of-venison-j-18768Terrine of Turkey and Bacon with Walnuts
Can be frozen for up to 1 month. Once terrine is set, freeze wrapped in foil and polythene. Can be divided into individual portions when ‘chilled and not set’ before freezing completely. Defrost completely in the fridge overnight before serving.

Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote
Can be frozen for up to 1 month. Once terrine is set, freeze wrapped in foil and polythene. Can be divided into individual portions when ‘chilled and not set’ before freezing completely. Defrost completely in the fridge before serving. Freeze the compote separately in a rigid container. Defrost before serving.

The Classic Christmas Cake
Wrap the cooled cake, without icing, in foil or clingfilm and freeze for up to 3 months. Defrost completely before feeding with alcohol and, later, adding marzipan and icing.

xmas-mince-pies-new-25172The Fastest Mince Pies Ever
Not necessary to freeze. However, if you do need to, open-freeze the uncooked mince pies in their trays, then knock out and store in polythene bags. To cook, remove the desired number of pies and replace in their tins. Cook from frozen, allowing an extra 10 minutes’ cooking time to defrost.

Traditional Bread Sauce
Freeze the bread sauce in a container or polythene bag. Defrost overnight in the fridge before reheating.

Traditional Christmas Pudding
No need to freeze; once cooked, it will keep very well in dry, cool place.

ch016-dundee-cake-1-18941Traditional Dundee Cake
Once cooled, wrap the cake in foil or polythene and freeze in a rigid container with a tight-fitting lid. Defrost at room temperature.

Traditional Mince Pies
Open-freeze the uncooked mince pies in their trays, then knock out and store in polythene bags. To cook, remove the desired number of pies and replace in their tins. Cook from frozen, allowing an extra 10 minutes’ cooking time to defrost.

Traditional Roast Turkey with Pork, Sage and Onion Stuffing
Freeze the stuffing in a plastic container or polythene bag, then defrost overnight before using. NB: Do not freeze the stuffed and/or cooked turkey.b

Turkey Feuilletés
Open-freeze the uncooked finished feuilletés until solid, then wrap in foil or clingfilm. Cook from frozen as per recipe, allowing an extra 10 minutes’ cooking time for defrosting.

ch214-turkeyflan-22768Turkey Flan with Leeks and Cheese
Bake as per recipe and cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 20-30 minutes until warmed through.

Turkey Giblet Stock
Freeze in a sealed container, leaving a small space for expansion. Defrost and reheat, or simply reheat from frozen. 

Turkey Soup 
Freeze in a container with a tight-fitting lid, leaving a small amount of space for expansion. Reheat from frozen, or defrost in the fridge overnight.

ch093-vegetarian-sausage-ro-19043Vegetarian ''Sausage Rolls''
Open-freeze the uncooked “sausage” rolls until solid, then store in a rigid plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting.

Venison Braised in Guinness and Port with Pickled Walnuts
Once the stew has cooked, allow to cool and freeze in a rigid plastic container, leaving a small space for expansion. Defrost overnight in the fridge before reheating till piping hot.

 

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