Mes Préparatifs Ramadan : Recettes, Congélation & Organisation pour Gagner du Temps

Ingredients

• 1.5 bunches Fresh Cilantro (Coriander) (washed, stems trimmed)
• 13 cloves Garlic Cloves (peeled, minced)
• 4 tsp Paprika (sweet paprika)
• 2 tsp Salt (fine sea salt)
• 1.5 tsp Black Pepper (freshly ground)
• 1 pinch Espelette Pepper (optional, for heat)
• 2 tsp Fresh Ginger (grated)
• 2 tsp Turmeric Powder
• 2 tsp Cumin Powder
• 120 ml Olive Oil (extra‑virgin)
• 3 tbsp Lemon Juice (freshly squeezed)
• 3 small Onion (peeled, diced (1 for Moroccan, 1 for tuna pies, 1 for meat bricks))
• 0.5 bunch Parsley (fresh, chopped (Mexican marinade))
• 6 pieces Cherry Tomatoes (halved)
• 1 tsp Guacamole Spice Mix (store‑bought or homemade (cumin, lime, coriander))
• 600 g Greek Yogurt (plain, full‑fat)
• 1 tbsp Mustard (Dijon or yellow)
• 1 tbsp Honey
• 1 pinch Thyme (dried)
• 4 tsp Curry Powder
• 4 tsp Garam Masala
• 1500 g Chicken Breast (skinless, boneless; half diced for kebabs, half minced for patties)
• 2 tbsp Breadcrumbs (plain)
• 5 large Egg (2 for dough, 1 for chicken donuts batter, 1 for tuna pies seal, 1 for bun glaze (yolk only), 1 for spring roll glue)
• 800 g All-Purpose Flour (300 g for pastry, 500 g for buns)
• 115 g Butter (softened; 75 g for pastry, 40 g for buns)
• 250 ml Milk (warm (≈35 °C) for bun dough)
• 20 g Fresh Yeast (cube, crumbled)
• 1 tbsp Sugar
• 20 g Milk Powder
• 30 g Sunflower Oil (for bun dough)
• 2 tbsp Sesame Seeds (mixed colors, for topping buns)
• 2 large Potatoes (peeled, boiled, mashed)
• 1 handful Fresh Parsley (chopped)
• 4 tbsp Mozzarella Cheese (grated)
• 100 g Cornflakes (plain, crushed)
• 80 g Rice Vermicelli (for spring rolls and meat bricks)
• 30 g Dried Black Mushrooms (rehydrated)
• 3 small cans Canned Tuna (in oil, Catalan style) (≈120 g each, drained)
• 2 tbsp Green Olives (sliced)
• 1 tbsp Emmental Cheese (grated, for tuna pies)
• 1 tbsp Oyster Sauce
• 1 tsp Sesame Oil (optional, for spring rolls)
• 24 pieces Spring Roll Wrappers (Samosa sheets) (square, about 10 cm)
• 1 tsp Paprika (for coating) (mixed into cornflake coating)
• 1 tsp Ginger Powder
• 1 tsp Garlic Powder

Instructions

1. Prepare All Five Marinades

   Using the electric food chopper, combine the listed herbs, spices, oil, lemon juice and other ingredients for each of the five marinades (Moroccan, Mexican, Shawarma, Honey‑Mustard, Indian) and blend until smooth. Transfer each to a separate airtight container, drizzle a thin layer of olive oil on top for preservation.

   Time: PT30M

2. Marinate Chicken for Kebabs

   Dice 750 g of the chicken breast into bite‑size pieces. Toss with 3 Tbsp of the Shawarma Marinade, add a pinch of extra salt and pepper, mix well and refrigerate for at least 30 minutes (or up to 4 hours).

   Time: PT10M

3. Make Chicken Patties (Steaks Hachés)

   Process the remaining 750 g chicken breast in the chopper to a coarse mince. In a bowl combine the mince with 2 Tbsp Moroccan Marinade, 2 Tbsp breadcrumbs, ½ beaten egg, optional finely diced bell peppers, and season with salt and pepper. Mix until just combined, then shape into small flat patties.

   Time: PT15M

4. Freeze Kebabs and Patties

   Arrange the kebab pieces and chicken patties on a parchment‑lined tray, spacing them apart. Place the tray in the freezer for 1 hour, then transfer the frozen pieces into labeled freezer bags.

   Time: PT15M

5. Prepare Tuna Pie Filling

   Finely chop 1 onion and 2 garlic cloves. Heat 1 Tbsp olive oil in a skillet over medium heat, sauté the onion and garlic until translucent (≈5 min). Add 3 diced cherry tomatoes, cook 2 min, then stir in the drained tuna, 1 tsp paprika, 1 tsp mustard, salt, pepper and sliced green olives. Cook gently for another 3 min, then set aside to cool.

   Time: PT15M

   Temperature: Medium heat

6. Make Pastry Dough for Tuna Pies

   In a mixing bowl combine 300 g flour, 1 tsp salt, 75 g softened butter, ½ beaten egg and gradually add 110‑120 ml cold water while mixing. Knead briefly until a smooth, non‑sticky dough forms.

   Time: PT15M

7. Assemble and Freeze Tuna Pies

   Roll the pastry to ~3 mm thickness, cut circles (≈10 cm) using a cup or cutter. Brush the edge with water, place 1 Tbsp filling and a pinch of grated Emmental, fold over, seal with a fork. Place pies on parchment, freeze 1 hour, then bag.

   Time: PT20M

8. Prepare Bun Dough

   Dissolve 20 g fresh yeast and 1 Tbsp sugar in ½ of the warm milk. In a stand‑mixer's bowl (or by hand) combine 500 g flour, 20 g milk powder, 30 g sunflower oil, 40 g softened butter, 1 tsp salt, 1 egg white and the yeast mixture plus the remaining milk. Knead 4‑5 min until elastic and smooth.

   Time: PT20M

9. First Rise and Portion Buns

   Cover the dough, let it rise in a warm place until doubled (1‑1.5 h). Punch down, divide into 80‑g portions, shape into balls, place on a parchment‑lined tray, cover with a clean cloth and let rise another hour.

   Time: PT1H30M

10. Bake and Freeze Buns

    Preheat oven to 180 °C. Brush buns with egg‑yolk‑milk glaze, sprinkle sesame seeds, bake 20‑25 min until golden. Cool on a rack, then freeze on the tray before bagging.

    Time: PT30M

    Temperature: 180°C

11. Prepare Chicken Donut Mixture

    Season 2 chicken breasts, grill in a skillet with a drizzle of oil until cooked through, then shred. Boil 2 potatoes, mash and let cool. In a large bowl combine shredded chicken, mashed potatoes, chopped parsley, ½ onion, breadcrumbs, 1 egg, salt, pepper, 1 tsp paprika, 1 tsp ginger powder, 1 tsp garlic powder and 2 Tbsp grated mozzarella. Mix until a cohesive dough forms.

    Time: PT20M

    Temperature: Medium heat

12. Shape and Freeze Chicken Donuts

    Form the dough into small rings (donut shape). Place on parchment, freeze 1 hour, then transfer to freezer bags.

    Time: PT15M

13. Prepare Spring Roll (Nems) Filling

    Soak 50 g rice vermicelli and 30 g dried black mushrooms in hot water for 5 min, drain and roughly chop. Mince 1 chicken breast, sauté with 1 chopped onion, 2 minced garlic cloves, and 1 grated carrot in a little oil until cooked. Add the vermicelli, mushrooms, 1 Tbsp oyster sauce, optional 1 tsp sesame oil, 1 egg, salt and pepper. Mix well and let cool.

    Time: PT20M

    Temperature: Medium heat

14. Assemble and Freeze Spring Rolls

    Place a spring‑roll wrapper on a clean surface, add 1 Tbsp filling, fold sides and roll tightly. Seal edge with a thin paste of 1 Tbsp flour mixed with water. Arrange on parchment, freeze 1 hour, then bag.

    Time: PT15M

15. Prepare Meat Brick Filling

    Heat 1 Tbsp olive oil in a skillet, sauté 1 chopped onion until translucent. Add 300 g ground meat, season with 1 tsp paprika, ½ tsp ground coriander, ½ tsp ground ginger, ½ tsp turmeric, salt and pepper; cook until browned. Stir in chopped parsley, sliced green olives, 2 tsp curry powder, rehydrated vermicelli (from step 13) and 2‑3 Tbsp grated mozzarella. Mix thoroughly and let cool.

    Time: PT20M

    Temperature: Medium heat

16. Assemble and Freeze Meat Bricks

    Cut spring‑roll wrappers into three strips, place a spoonful of filling, roll into a brick shape, seal with flour‑water paste. Place on parchment, freeze 1 hour, then bag.

    Time: PT15M

17. Cook from Frozen – General Guidelines

    When ready to eat, remove desired items from the freezer. For baked items (tuna pies, buns) preheat oven to 180 °C and bake 20‑30 min until golden. For fried items (chicken donuts, spring rolls, meat bricks) heat oil to 160 °C, fry each piece 4‑6 min until crisp and heated through. No thawing required.

    Time: PT15M

    Temperature: 180°C for baking; 160°C for frying

Nutrition Facts

Calories

2500

Protein

120 g

Carbohydrates

250 g

Fat

100 g

Fiber

20 g