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Casseroles |
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#1 |
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Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
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Casseroles
Who here loves a casserole?
I was totally blown away the first time I had a my fella's beef casserole. I was soooo amazed that a few simple ingredients could make something so delicious. Here's how he makes it: In a saucepan chuck in some cubed beef, one onion halved, one carrot cut into large chunks, and cover with water. Simmer on low heat for two hours, stirring every so often. Crumble in two Oxo beef cubes. Simmer for one more hour, adding water if necessary. Leave saucepan unlidded at all times. The meat becomes so soft you can break it with the back of a wooden spoon. Have you got a casserole recipe to share? |
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#2 |
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Inactive Member
Join Date: Aug 2003
Location: Dunfermline ♂
Posts: 20,150
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My casseroles are very similar. I usually bung in sliced courgettes (as they go all soft and buttery) and/or mushrooms. Occasionally bacon and beans/lentils.
Also love sausage caseroles. You brown them in a pan first then slice into squarish pieces. They partly dissolve in the process but I love that. I've also tried combinations with the Vegetable Oxo cubes - they work too. G |
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#3 |
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Join Date: Sep 2003
Location: Devon
Posts: 48,040
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Yep, casseroles are really good especially as you can vary the ingredients such a lot and use cheaper cuts of meat which become as you say very tender. I do mine in the oven though with a lid on. You could spice that one up with some herbs, garlic and some red wine.
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#4 |
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Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
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Quote:
Also love sausage caseroles.
Looks minging but tastes scrumptious! |
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#5 |
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Inactive Member
Join Date: Aug 2003
Location: Dunfermline ♂
Posts: 20,150
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Quote:
That's the other one he does - sausage with onion, carrot, celery, red lentils and ham stock.
Looks minging but tastes scrumptious! Looking minging is never a problem - usually smells divine too. G |
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#6 |
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Join Date: Aug 2006
Posts: 12,236
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And instead of using water try half beef stock and half Guinness, bloody gorgeous!
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#7 |
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Join Date: Oct 2005
Posts: 9,021
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Shall be trying some of these recipies when it gets a bit cooler....love wintery food.
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#8 |
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Join Date: Jul 2007
Posts: 1,569
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Think that is Irish stew - or at least thats what its called in my house!!
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#9 |
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Inactive Member
Join Date: Aug 2003
Location: Dunfermline ♂
Posts: 20,150
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Quote:
Think that is Irish stew - or at least thats what its called in my house!!
G |
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#10 |
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Join Date: Nov 2007
Posts: 20,499
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I do ours in a low oven for as many hours as you can put up with the smell. Beef, onions, loads of root veg, good slug of red wine, oxo, colemans beef whatever mix.
Even better with lamb. Sainburies sell boxes of lamb bits. do it just like the beef, but with a can of butter beans as well. Use colemans lamb whetever mix/oxo instead of the beef ones. Both with lashings of creamy mash and a bit of cabbage. Or if you are from the North, fresh boiled beetroot - NO VINEGAR I tell you. Royalty don't eat better. Ours last for 3 days. each day is better than the last. Chuck in left over mash from first day to thicken it a bit. Alan |
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#11 |
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Forum Member
Join Date: Nov 2003
Location: London
Posts: 24,469
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Quote:
I've never quite seen the difference between a casserole and a stew. Same goes for paella/risotto actually.
G Risotto and paella are made with different cooking methods. Risotto is made by gradually adding liquid and stirring constantly until it reaches a creamy consistency. With paella it is not stirred after all the ingredients have been added and is much drier than risotto. Both use short grain rice though. |
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#12 |
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Join Date: Jul 2007
Posts: 1,569
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Quote:
A stew is made on top of the cooker with the heat source underneath and a casserole is cooked in the oven with the heat source all around. Braising is also done in the oven but with bigger pieces of meat and less liquid than a casserole so it cooks in the steam rather than the liquid.
Risotto and paella are made with different cooking methods. Risotto is made by gradually adding liquid and stirring constantly until it reaches a creamy consistency. With paella it is not stirred after all the ingredients have been added and is much drier than risotto. Both use short grain rice though. |
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#13 |
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Forum Member
Join Date: Nov 2007
Posts: 147
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Quote:
Yep, casseroles are really good especially as you can vary the ingredients such a lot and use cheaper cuts of meat which become as you say very tender. I do mine in the oven though with a lid on. You could spice that one up with some herbs, garlic and some red wine.
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#14 |
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Join Date: May 2008
Posts: 301
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I had this with potato dauphinoise, it was superb:
http://www.channel4.com/food/recipes...ecipe_p_1.html |
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