FRESH FREEZER IDEAS
BBC Good Food UK|Christmas 2022
Our contributors share their globally-inspired mains to get-ahead for when there’s less time to cook
ED SMITH, CHETNA MAKAN, RUKMINI IYER, ORLANDO MURRIN
FRESH FREEZER IDEAS

Ed Smith's curried brisket ramen

The curried brisket and its stock provide a deeply flavoured, glossy base for a noodle soup - the perfect winter warmer. It's low-effort, but does take a little time, which means you'll feel extra-smug if you make a batch and freeze portions for another day. Once defrosted, reheating takes barely five minutes, leaving you with a wonderful homemade ramen once you've cooked some noodles. I've suggested some greens to add at the end-use whatever you have in the fridge. 

SERVES 6 PREP 35 mins COOK 2 hrs 30 mins EASY *

800g brisket joint

3 tbsp flavourless cooking oil

1 large shallot, finely sliced

4Og ginger, peeled and minced

4 garlic cloves, finely grated

2 star anise

1 cinnamon stick

2 tbsp medium curry powder

1tsp ground turmeric

1tsp Kashmiri chilli powder

1 heaped tbsp golden caster sugar

400g can coconut milk with more than 50% coconut solids), chilled

2-3 medium tomatoes around 150g), halved

2 tbsp light soy sauce

To serve

2 spring onions, white and green parts separated, white parts finely chopped, green parts sliced on an angle handful of quick-to-cook greens per person we used pak choi)

170-200g frozen or fresh ramen noodles per person

20g sweetcorn per person

1/2 boiled egg per person toasted sesame seeds optional)

1-2 nori sheets per person

1 Cut the brisket into approximately 3cm chunks don’t discard any fatty bits). Transfer to a saucepan, cover with cold water and bring to the boil for 2 mins. Skim off any impurities. Drain and set the meat to one side.

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