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Recipes T-V

 

Does it freeze or not? Find out here... 

Tapenade of Sun-dried Tomatoes, Olives and Basil
Not suitable for freezing. 

Taramasalata
Not suitable for freezing.

Tempura with Prawns, Shiitake Mushrooms and Aubergine with a Dipping Sauce
Not suitable for freezing. 

Ten-minute Goulash
Not necessary to freeze. 

Teriyaki Beef
Not suitable for freezing.

Teriyaki Grilled Marinated Salmon with Marinated Cucumber and Sesame Salad
Not suitable for freezing.

Terrine 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. 

Terrine with Three Cheeses
Not suitable for freezing. 

Thai Bean Salad with Pink Grapefruit and Grapes
Not suitable for freezing. 

Thai Crab Salad with Mango
Not suitable for freezing.

Thai Creamed Coconut Chicken
For best results, do not freeze as chicken may dry out.

Thai Fish Cakes with Cucumber Dipping Sauce
Once the cakes are shaped, open-freeze them until solid, then store in polythene or a plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting, or allow to defrost in the fridge overnight before cooking. Make the sauce from fresh. 

Thai Fish Curry with Mango
Not suitable for freezing. 

Thai Fishcakes with Sesame and Lime Dipping Sauce
Once the cakes are shaped, open-freeze them until solid, then store in polythene or a plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting, or allow to defrost in the fridge overnight before cooking. Make the sauce from fresh. 

Thai Green Curry with Chicken
Freeze the finished curry in a rigid plastic container, leaving a small space for expansion. Defrost in the fridge overnight before reheating. 

Thai Green Rice
Not necessary to freeze; however, leftover rice can be frozen in a container with a tight-fitting lid. Reheat from frozen or defrosted.

Thai Grilled-beef Salad with Grapes
Not suitable for freezing.

Thai Monkfish Lime and Coconut Stir-fry
Not suitable for freezing. 

Thai Pork Satay Kebabs with Peanut and Coconut Sauce
Freeze the raw pork in its marinade in a rigid plastic container. Defrost overnight in the fridge before continuing with the recipe. Freeze the sauce in a separate container and defrost in the same way.

Thai Prawn Curry with Pineapple
Not suitable for freezing.

Thai Red Curry Paste
Freeze either in 2 tbsp amounts or in ice cube trays. Use from frozen as required. 

Thai Salmon Filo Parcels
Make the parcels then open-freeze. When solid, transfer to a rigid container for up to 3 months. Defrost thoroughly at room temperature then complete the recipe.

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. 

The 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.

The Lean Shepherd's Pie
Freeze the pie once you have added the mashed potatoes but before adding the leeks. Wrap the dish in foil or clingfilm and freeze for up to 3 months. Defrost overnight in the fridge before continuing with the recipe. 

The London Particular
Freeze the soup in a rigid plastic container, leaving a small space for expansion. Reheat from frozen or defrosted. 

The Ultimate Carrot Cake with Mascarpone, Fromage Frais and Cinnamon Icing
Wrap the cooled cake in clingfilm or foil and freeze for up to 3 months. Defrost at room temperature before making the icing and completing the recipe.

Thick Onion Tart (How to Cheat)
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.

Thick Onion 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.

Tiger Prawn Jambalaya
Not suitable for freezing.

Tiger Prawn Risotto with Lobster Sauce
Not suitable for freezing.

Tiny Cheese, Onion and Olive Scones
Freeze the cooked scones in polythene bags. Defrost at room temperature before serving, warming through if necessary. 

Tiramisu
Not suitable for freezing. 

Toad in the Hole with Roasted-onion Gravy
Freeze the cooled toad in the hole in foil. Reheat from frozen until the sausages are piping hot. Freeze the gravy in a separate container, leaving a small space for expansion, and reheat from frozen or defrosted. 

Toad-in-the-Hole Easy
Freeze the cooled toad in the hole in foil. Reheat from frozen until the sausages are piping hot. Freeze the gravy in a separate container, leaving a small space for expansion, and reheat from frozen or defrosted. 

Toasted Goats' Cheese with Blackened Sherry-vinegar Onions
Not suitable for freezing.

Toasted Sweetcorn Salsa
Not suitable for freezing. 

Toffee-fudge Bananas with Toasted Nuts
Not suitable for freezing. 

Tomato and Goats' Cheese Galettes
Freeze the galettes uncooked in a rigid container interleaved with greaseproof paper to prevent sticking. Cook from frozen on a baking sheet. 

Tomato, Mozzarella and Basil Salad
Not suitable for freezing. 

Torta di Mele
Prepare and cook the torta as per recipe. Cool completely at room temperature and cover the dish with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, remove clingfilm and re-cover with foil. Reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot. The torta could also be frozen in the same way before it is cooked. Cook from frozen as per the recipe allowing an extra 30 minutes’ cooking time to defrost. 

Tortilla (Spanish Omelette)
Not suitable for freezing. 

Traditional Apple Charlotte
Once cooked, allow to cool, turn out of the pudding basin and open-freeze until solid. Wrap in foil or polythene and freeze for up to 3 months. To reheat, unwrap and return to its pudding basin, then heat from frozen until hot throughout. 

Traditional Apple Pie with a Cheddar Crust
Prepare and cook the pie as per recipe. Cool completely at room temperature and cover the dish with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, remove clingfilm and re-cover with foil. Reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot. The pie could also be frozen in the same way before it is cooked. Cook from frozen as per the recipe allowing an extra 30 minutes’ cooking time to defrost.

Traditional Braised Red Cabbage with Apples
Freeze the cabbage in a plastic container or polythene bag. Reheat from frozen in the oven until hot throughout. 

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. 

Traditional 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 English Custard
Not suitable for freezing. 

Traditional Gravy
Freeze in a sealed container, leaving a small space for expansion. Defrost and reheat, or simply reheat from frozen. 

Traditional Lancashire Hotpot
Once the stew has cooked for its full time, leave to cool at room temperature, then freeze in a rigid plastic container, leaving a small space for expansion. Defrost overnight in the fridge before cooking for 30 minutes at gas mark 6, 400°F, 200°C. Finish off under the grill as per recipe. 

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 Oatmeal Parkin
For best results, do not freeze.

Traditional Roast Chicken with Apple, Sage and Onion Stuffing, Cranberry and Sage Sauce and Chicken-giblet Gravy
Freeze the stuffing in a plastic container or polythene bag, then defrost overnight before using. Freeze the sauce separately and defrost before use. The gravy can be frozen in a plastic container, allowing room for expansion, then reheated from frozen. NB: Do not freeze the stuffed and/or cooked chicken. 

Traditional Roast Sirloin of Beef
Not suitable for freezing. 

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.

Traditional Seville Orange Marmalade
Not necessary to freeze. 

Traditional Trifle
Not suitable for freezing. 

Trofie Pasta Liguria (Pasta with Pesto, Potatoes and Green Beans)
Not suitable for freezing. 

Tropical Fruit Jellies
Not suitable for freezing.

Tropical Fruit Salad in Planter's Punch
Not suitable for freezing.

Trout with Butter, Crème Fraîche and Chives
Not suitable for freezing. 

Truffle Torte
Open-freeze the finished torte until solid, then wrap in foil or polythene. Defrost in the fridge overnight. 

Tunisian Aubergine Salad with Coriander and Yoghurt
Not suitable for freezing.

Turkey Escalopes with Caramelised Apples and Cider Vinegar Sauce
Not suitable for freezing. 

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.

Turkey 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 Saltimbocca
For best results, do not freeze. 

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.

Turkey with a Hint of Thai
Not suitable for freezing. 

Tuscan Bean and Pasta 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. 

Tuscan White Bean Soup with Frizzled Shallots and Pancetta
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. 

Twice-baked Goats' Cheese Souffles with Chives and Balsamic Vinaigrette
These can be made ahead and frozen. Keep them for up to three weeks in the freezer. Then them out on to a baking sheet and bake them 25 minutes before you need them. If you wish, you can give the soufflés their second cooking in the dishes without turning them out. 

Twice-baked Roquefort Soufflés 
These can be made ahead and frozen. Keep them for up to three weeks in the freezer. Then them out on to a baking sheet and bake them 25 minutes before you need them. If you wish, you can give the soufflés their second cooking in the dishes without turning them out.  

Vanilla Bean Ice Cream with Espresso
As per recipe. 

Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis
Not suitable for freezing. 

Veal Milanese
Not suitable for freezing. 

Vegetarian Moussaka with Ricotta Topping
Freeze in individual foil containers (or a rigid plastic container). Defrost in the fridge overnight before cooking as per recipe.

Vegetarian ''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.

Vegetarian Shepherd’s Pie with Goats’ Cheese Mash
Freeze the pie once you have added the mashed potato but before cooking. Wrap the dish in foil or clingfilm and freeze for up to 3 months. Defrost overnight in the fridge before continuing with the recipe. 

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. 

Venison Sausages Braised in Red Wine
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. 

Venison Steaks with Cranberry Cumberland Sauce
Not necessary to freeze.

Very Red Rice
Not necessary to freeze; however, leftover rice can be frozen in a container with a tight-fitting lid. Defrost in the fridge overnight before serving or reheating. 

Very Sticky Prune and Date Cake
Although the cake keeps very well for a few weeks, it can be frozen. Wrap the cooled cake in foil or clingfilm before freezing for up to 3 months. Defrost at room temperature before serving.

Victoria Plum or Damson Ketchup
Not suitable for freezing. 

Vinaigrette Dressing
Not suitable for freezing.

 

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