Warming recipes- Casseroles/Stews

[Dexterdoglancashire]

Has anyone got any favourite casserole type recipes? Please feel free to add them to this thread!

Looking forward to reading and trying them!

Dexterdog

[Dexterdoglancashire]

Ingredients

1 tbsp oil
1 large onion, peeled and chopped finely
500g butternut squash, peeled, seeded and diced (or a squash of your choice)
500g carrots, peeled and diced
1 can chopped tomatoes
250ml chicken stock (or veg stock if you are a veggie)
1 teasp sugar
2 sprigs rosemary, finely chopped
salt and pepper

Gently cook the onion in the oil in a large frying pan until tender, not browned. Add the squash and carrots and cook for around 5 minutes until the vegetables become more tender. Place in a large casserole dish.

Mix tomatoes, stock, sugar and rosemary together and add to the casserole dish and stir. Season.

Cover casserole dish and cook for around 45 minutes to an hour, or until the vegetables are cooked.

Oven temp: Gas mark 4, 180C/350F.

Suggestion: try adding a tin of drained and rinsed chick peas and allow to warm through before serving.

Serve with lots of thick, crusty bread to soak up the lovely juices!

Dexterdog

[Dexterdoglancashire]

Ingredients:

1tbsp olive oil
8 sausages of your choice (venison, beef, cumberland or lincolnshire)
1 large onion, peeled and chopped finely
2 cloves garlic, peeled and chopped finely
2 tbsp flour
1 1/2pts chicken stock
3 tbsp brown sugar
2 tbsp tomato puree
2 tbsp balsamic vinegar
200g puy lentils, rinsed
2 bay leaves
salt and pepper

Brown the sausages in the oil until browned and place in a large casserole dish.

Add the onion to the pan and cook gently until soft, not browned. Ad the garlic and cook for a few more minutes taking care not to brown the garlic (it will taste bitter if it goes brown). Remove from heat and add the flour and mix well.

Add the stock, sugar, tomato puree and balsamic vinegar and season to taste. Mix well and bring to the boil.

Put the lentils into the casserole dish with the sausages and add the hot stock and the bay leaves.

Cover casserole dish and cook for an hour or until sausages and lentils are cooked.

Gas mark 4 180C/350F.

Serve with lots of thick, crusty bread and butter!

Dexterdog

[Cookie]

Mmmmm! Casseroles and stews, just what we need now the weather is going cold. Has any one else got any family favourite stew recipes?

[shirlthegirl43]

Take some nice lean diced beef - as much as needed depending on number to be fed. Finely chop as much onion as you fancy - none if you prefer. Dice some carrot. Chuck the lot into a casserole pot and cover with your favourite beer and a bit of ground black pepper. Cook in a low oven till meat is tender. Thicken with Bisto and serve with baked spuds or crusty bread. Feel free to add other stuff if you want but my lot love it as above (sometimes it is frozen peas instead of carrots if I am in a hurry).

Enjoy.

Another way to eat is to get some ready-made puff pastry, roll it out and cut into shapes as you fancy, cook them according to packet instructions and sit the pastry 'crust' on top of the beef 'n beer. Serve with additional veg and steamed new spuds. This makes a more 'presentable' version if you are serving to guests.

[kirsty b]

Steve likes my Liver n Bacon.

Slice liver and soak in milk for an hour or so.
In the meantime gently fry some bacon and onions till onions soft and bacon cooked.
Remove from pan and put to one side for a bit.
Make about a pint of stock with a beef stock cube. Or homemade stock if you have that.
Remove liver from milk, shake dry ish them toss in seasoned flour. Fry the liver in the pan till browned. Stir in milk a little at a time to make sauce nice and smooth, then add stock the same way. Add bacon and onions, gently stir in.
Once all mixed together I transfer to a casserole and finish the cooking in the oven, slowly on the lowest heat setting.

Don't even like liver and bacon, but he does and promises me its lovely. He's too honest to humour me if it isn't!!

[mrs potato head]

Pork, Bramley Apple and Fresh Stem Ginger make a winning combination.

[mrs potato head]

Made a Fantastic stew at work the other day (Ok my opinion, But it went down well)
Sticky Lamb and Apricot Stew.
Organic Lamb,Dried Apricots, Onions,Courgette and Roasted red peppers.
Seered it all off in butter added SnP, Fennel seeds gram masalla, nutmeg, garlic, marargaron and cumin. No stock or water. There's enough moisture in the ingredience .Simmer for 30mins It caramelises hence becoming sticjy. Serve with a blob of minted natural yog and cous cous.
It's quite a Morrocan style dish and is yummy.