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Food/Recipes

Casserole rescue team, quick!

32 replies

DrinkFeckArseGirls · 23/11/2012 14:20

Well, it is in the slow cooker so quick(ish) will do but WTF do I do with it? IO had some frozen casserole veg form a bag, read a few recipes so added a cider to them, didn't want to spend money so used already available form my freezer quorn sausages, beef jelly stock, few bayleaves and now what? It seems it's lacking something.

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DrinkFeckArseGirls · 23/11/2012 14:25
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fergoose · 23/11/2012 14:26

herbs such as thyme, grainy mustard, bit of chili, garlic?

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Pancakeflipper · 23/11/2012 14:28

Could it take some tinned tons or tomato purée?
Onion?
Herbs? Perhaps paprika?
Seasoning ?

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MisForMumNotMaid · 23/11/2012 14:32

half teaspoon mustard. I'd go for a little flour (make it into a paste with some of the liquid / water first to thicken it all up a little.

You could go all 70's and serve it with butter fried apple rings ( to complement the cider )

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CogitoErgoSometimes · 23/11/2012 14:34

I'd suggest something to thicken it up a little. Something like old potatoes/ red lentils/ a flour/butter roux or some cornflour mixed with water/ barley....

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helpyourself · 23/11/2012 14:37

What's wrong with it? Taste or texture? Could need the flavour modifying or some dumplings on top?

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DrinkFeckArseGirls · 23/11/2012 14:39

Thank you!

Tomatoes are out because DD can't have them. I have mustard powder? Will that do?

I could do conrflour, have been eating red lentils for the last 4 days.

Paprika and thyme sound good. Will take a little from everyone's suggestion so I can collectively blame you if it gets worse Wink

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DrinkFeckArseGirls · 23/11/2012 14:40

It just smells of cider. Ok, it's been only cookeing an hour and a half but it can of looks like veg and sausages with liquid.

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Pancakeflipper · 23/11/2012 14:42

Not coming round to yours for dinner.

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fergoose · 23/11/2012 14:43

you may have too much liquid - if so remove some of it and reduce it on the hob

But it will smell totally different after a few hours anyway - I wouldn't panic yet.

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Catsmamma · 23/11/2012 14:49

I'd give it a while to cook and reassess....herbs can help, fresh or dried, I'd tend to put dried ones in earlier rather than later. For goodness sake give it a decent shake of S&P.

A spoonful of balsamic vinegar can work wonders for a bit of backbone

If you are using cider a chopped apple really helps back up that sharpsweet appley thing and give a little substance.

If you are going sausagey I'd tend to stick with thyme, apple and maybe some mustard.

...and maybe echo the herbs in a dumpling for the top!

What time do we all arrive??

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dancinginthemoonlight · 23/11/2012 14:49

Id put in some thyme, bay leaves, Rosemary and some mustard/ mustard powder. Cornflour will thicken it up as will putting it on the hob.. If its really watery, just serve it as a veg and sausage soup over a jacket

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AliceWChild · 23/11/2012 14:51

Pulses or potatoes. And dumplings

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DrinkFeckArseGirls · 23/11/2012 15:10

Pancakeflipper - I did say I'm doing it for the first time, huh? You seem soooo nice, I think I'd like you here to taste it first Grin.

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DrinkFeckArseGirls · 23/11/2012 15:10

I nthought no salt as the stock cube will be enough?

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DrinkFeckArseGirls · 23/11/2012 15:12

How do you make dumplings? Those fluffy ones. I've no chance in the world

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Pancakeflipper · 23/11/2012 15:14

DrinkFeck - my apologies. I obviously would love to join you and the other MNetters here for dinner tonight and so honoured to be the guest taster.
Thank you and I apologise for my earlier rudeness ( I have suffered similar watery misfortunes in the slow cooker, removal of some liquid helped).

I will bring pud and pizza takeout menu just in case

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AliceWChild · 23/11/2012 15:15

Easy. 4oz self raising flour, 2oz suet. Pinch of salt. Enough water to make a dough. Bung them on top. It's 20mins in conventional oven, don't know what in slow cooker.

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AliceWChild · 23/11/2012 15:16

And I wouldn't add salt if you've used stock cube.

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DrinkFeckArseGirls · 23/11/2012 15:20

Yeah, 'cause everyone has suet knocking about in their pantry... What is it? The fifties?

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AliceWChild · 23/11/2012 15:23

I always have suet for such dumpling emergencies. A bad chef always blames their ingredients Grin Can't help if you're ill prepared for life's suet needs.

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NettoSpookerstar · 23/11/2012 15:24

You can use butter for dumplings, freeze, then grate it.
Half fat to flour and enough water to bind, add water very slowly/gradually.
here

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AliceWChild · 23/11/2012 15:27

Well my day has not been wasted Grin

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DrinkFeckArseGirls · 23/11/2012 16:35

Should I put kidney beans in it? It is slightly better with time...

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DrinkFeckArseGirls · 23/11/2012 16:36

Oh and where can I buy suet for the next time because I really want to know where I can buy dumplings?

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