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Posts Tagged ‘casserole’

What you need:

4  pork loin steaks
2tbsp / 30ml  olive oil
8 shallots, peeled and quartered
2 cloves garlic, crushed
2tbsp /30ml  medium madras curry powder
1/4tsp /1.25ml ground cloves
4tbsp / 60ml  sherry
Finely grated rind and juice of 1 orange
30ml (2tbsp) cider vinegar
15ml (1tbsp) demerara sugar
1 sprig each parsley and rosemary
1 bay leaf
4oz /115g  ready-to-eat dried apricots
2oz /55g  sultanas
1 cox’s apple
2 oz /15g  butter
1 oz /25g  blanched almonds

What you do:

Trim any excess fat from the pork with a sharp knife. heat half the oil in a oven proof casserole or frying pan and fry the pieces of pork on a high heat for 2-3 minutes to brown lightly, turning once. Remove and keep hot.

Heat the remaining oil and fry the shallots and garlic, stirring over a moderate heat for 2-3 minutes to brown lightly.

Stir in the curry powder and cloves, then add the sherry and allow to bubble for about 30 seconds. Stir in the orange rind and juice, cider vinegar and sugar.

Tie the parsley, rosemary and bay together with fine cotton string, then add to the pan with the apricots, sultanas and the pork. Bring to the boil then reduce the heat, cover tightly and simmer on a low heat for a further 30-35 minutes, until tender. Add a little water if the mixture becomes dry.

Core and thickly slice the apples. Heat the butter in a small frying pan and fry the apples and almonds until lightly browned. Stir into the casserole, adjust the seasoning to taste .

serve hot.

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What you need:

12oz / 350g  dried haricot beans
1 tbsp olive oil
8 Toulouse sausages
9oz /250g  piece of pancetta or a whole chorizo sausage, cut into small pieces
2 onions, peeled and finely chopped
1 carrot, peeled and chopped
4 garlic cloves, crushed
4 chicken legs
1 sprig of thyme, plus ½ tbsp chopped leaves
1 bay leaf
salt and freshly ground black pepper
2 tbsp tomato purée
400g tin chopped tomatoes
7fl oz /200ml white wine
½ day-old baguette
1 tbsp chopped parsley

What you do:

Preheat the oven to 220C / 425 F/ Gas mark 7

Place the beans in a pan, cover with plenty of cold water, bring to the boil, and boil for 10 minutes. Remove from the heat and soak for 2-3 hours, then drain.

Heat the olive oil in a frying pan and brown the sausages for 7-8 minutes, turning occasionally. Remove from the pan and set aside. Add the pancetta to the pan, and cook for 5 minutes. Remove and set aside with the sausages. Add the onions and carrot, and cook gently for 10 minutes, or until soft. Then add three-quarters of the garlic and cook for 1 minute.

Prick the chicken legs all over with a fork and roast for 30 minutes. Remove from the oven. Reserve the chicken fat, and reduce the oven to 140°C (275°F/Gas 1).

In a heavy casserole, layer the ingredients, beginning with half the beans, then onions, carrot, sausages, pancetta, and chicken  legs, followed by the remaining beans. Push the thyme sprig and bay leaf in among everything and season well with salt and pepper.

Mix together 900ml (1 ½ pints) hot water with the tomato purée, tomatoes, and wine, then pour into the casserole. Cover, and cook in the oven for 3 hours, adding a little extra water if required.

Cut the crusts off the baguette, then tear the bread into pieces and place in a food processor with the remaining garlic. Process into coarse crumbs. Heat 2 tbsp of the duck fat in a frying pan and fry the crumbs over a medium heat for 7-8 minutes, or until crisp and golden. Drain on kitchen paper and stir in the herbs. Remove the cassoulet from the oven and stir. Sprinkle the breadcrumb topping over in a thick, even layer, and serve.

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What you need:

5 lb chicken, rinsed, patted dry, cut into 6 large pieces
2 medium carrots, cut into chunks
2 medium white onions, chopped
1 stalk celery, chopped
1 medium tomato, chopped
2 gloves garlic, crushed
½ tsp dried thyme
1 bay leaf
2 tbsp chopped fresh parsley
½ tsp ground black pepper
5 cups dry red wine
¼ cup Cognac
¼ canola or extra-light olive oil
1 tsp salt
2 tsp sugar
8 oz pearl onions
8 oz mushrooms, cleaned and sliced thin
6 oz good-quality sliced bacon, chopped
2 tbsp butter, softened
2 tbsp all-purpose flour

What you do:

Preheat the oven to 220C / 425F / gas mark 7.

Place the chicken in a large, deep, non-reactive casserole dish. Layer the carrots, onion, celery, tomato, garlic, thyme, bay leaf, parsley, and pepper evenly over the chicken pieces. In a small bowl, mix together the red wine, Cognac, and oil. Drizzle the wine mixture over the vegetables and chicken, and then marinate the mixture overnight, for 8-12 hours.

Melt 3 tbsp of butter in a large frying pan or skillet over medium-high heat. Remove each piece of the chicken from the marinade, reserving the liquid, and brown them on each side. Set aside the chicken, scoop the vegetables out of the marinade, and cook them in the frying pan or skillet for 5 minutes, until they begin to get tender.

Arrange the chicken in a deep, glass casserole dish, layer the vegetables over the chicken, and pour the reserved liquid over the casserole. Sprinkle the salt and sugar over the mixture, cover, and bake it in the preheated oven for 20 minutes.

While the chicken is baking, fry the bacon in the skillet until it is crispy and set it aside to drain. Pour off all but approximately 2 tablespoons of the bacon grease and sauté the mushrooms and onions over low-medium heat for 6-8 minutes, until they turn tender. When the chicken has cooked for 20 minutes, remove it from the oven and add the bacon, mushrooms, and onions. Cover and return the casserole to the oven for 20 minutes.

Mix together the 2 tbsp softened butter and the all-purpose flour until they form a smooth paste. Add the butter-flour mixture, or beurre manie, to the chicken and vegetables for the last 5 minutes of cooking. Remove the casserole from the oven and stir the beurre manie throughout the dish.

Allow it to sit and thicken for a few minutes before serving.

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What you need:

2lb /900g  British pork, trimmed and cut into bite-sized pieces
1 or 2 tins  ( or jars) Spanish butterbeans
1½ oz /40 g  black olives
1½ oz /40 g  green olives
1 lb / 450 g  ripe red tomatoes
2 tbsp olive oil
2 medium onions, peeled and sliced into half-moon shapes
1 large red pepper, deseeded and sliced into 1¼ inch (3 cm) strips
2 cloves garlic, peeled and chopped
1 heaped teaspoon chopped fresh thyme, plus a few small sprigs
10 fl oz  /275 ml  red wine
2 bay leaves
salt and freshly milled black pepper

What you do:

Pre-heat the oven to 140C / 275F /gas mark 1.

First, skin the tomatoes: pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins, then roughly chop them. Now heat 1 tablespoon of the oil in the casserole over a high heat, pat the cubes of pork with kitchen paper and brown them on all sides, about 6 pieces at a time, removing them to a plate as they’re browned.

Then, keeping the heat high, add the rest of the oil, then the onions and pepper, and brown them a little at the edges – about 6 minutes.

Now add the garlic, stir that around for about 1 minute, then return the browned meat to the casserole and add all the thyme, tomatoes, red wine, olives and bay leaves. Bring everything up to a gentle simmer, seasoning well, then put the lid on and transfer the casserole to the middle shelf of the oven for 1¼ hours.

After that, add the butterbeans, cover the pan again and cook for a further 45 minutes, or until the butterbeans are tender.

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What you need:

2 tbsp Olive Oil
8 Chicken Thighs
1 Spanish Onion  (sliced)
1 Green pepper de-seeded & chopped

1 Red Pepper de-seeded and chopped
2 Garlic Cloves, finely chopped or crushed
1 tsp Smoked Paprika
1 Bay Leaf
230 g tin chopped Tomatoes
1 tsp Thyme Leaves
1 tsp Dried Oregano
6 0z /175 g Long-Grain Rice
1 pinch Saffron Threads
1 1/2 pints / 750 ml Chicken Stock
2 tbsp Tomato Purée
½ Lemon, juice
1 pinch Salt
1 pinch Black Pepper, freshly ground
4 oz / 100g Frozen Peas

What you do:

Preheat the oven to 180°C /350°F/Gas mark 4.

Heat half the oil in a large saucepan  and fry the chicken thighs over high heat, turning frequently, or until evenly browned. Remove from the saucepan , drain, and set aside.

Add the remaining oil, reduce the heat and fry the onion until softened. Add the chopped peppers and garlic and fry for 5 minutes, or until they start to soften. Add the paprika, bay leaf, tomatoes, thyme, and oregano, and stir in the rice. Fry for 1–2 minutes, stirring constantly.

Crumble in the saffron, add the chicken stock, tomato purée, lemon juice and season to taste with salt and pepper.

Pour into an oven proof casserole dish &  place the chicken thighs on top,  pushing them down into the rice, cover, and cook in the oven for 15 minutes. Add the peas and return to the oven for a further 10 minutes, or until the rice is tender and has absorbed the cooking liquid.

Serve hot, straight from the oven in the  casserole dish.

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What you need:

1 small head of broccoli ( trimmed into florets)
1 small head cauliflower or half a large head, (trimmed  into florets)
1 lb  of  Penne pasta
200 ml sour cream or reduced-fat sour cream
1 tbsp Dijon mustard

75 ml finely chopped chives (fresh)
2 cloves garlic, peeled & crushed into paste
A few drops hot sauce
Freshly ground black pepper
500 ml grated extra-sharp Cheddar

What to do:

Preheat the oven to 190C /375F / gas mark 5

Boil a large saucepan of water over a medium heat, then and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with  a  slotted strainer and drain.

Add the pasta to the water and undercook by about 2 minutes, drain.

In the meantime, in a large bowl mix the sour cream  with the mustard, chives, garlic, hot sauce . Add the pasta and cauliflower and 2/3 of the cheese. Mix all together then transfer it to a  oven proof  dish and cover with the remaining cheese.

Place on a baking tray and bake it in the  oven for about 40 to 45 minutes or until deeply golden.

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What you need:

1lb chicken fillets diced
1lb carrots sliced
1 parsnip diced
1 swede diced
8 oz peas
2 leeks sliced
1 onion chopped
1 1/2 pt chicken stock

for the dumplings
100g/4ozs self-raising flour
50g/2ozs shredded suet
5 tbsp cold water, aproximately
Mixed dried herbs to flavour – optional

What to do:
Place the chopped chicken, sliced carrots, diced parsnip & swede into slow cooker, then add the chicken
stock.
Cook on low for 6 to 8 hrs (or alternatively on low over night)
or medium heat for 5 to 6hrs.

To make the dumplings ..

1. Mix the flour, suet, dried mixed herbs with the water. It should not be sticky but soft and pliable. If too dry add a little more water: if too sticky add a little more flour.

2. Using floured hands divide dough into 8 pieces and shape into balls.

3. Place on the top of a stew or casserole where the liquid is already simmering for about 35 /40 mins
before serving.

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