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Casserole rescue team, quick!

(33 Posts)
DrinkFeckArseGirls Fri 23-Nov-12 14:20:10

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.

DrinkFeckArseGirls Fri 23-Nov-12 14:25:06

<stamps foot>

fergoose Fri 23-Nov-12 14:26:44

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

Pancakeflipper Fri 23-Nov-12 14:28:12

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

MisForMumNotMaid Fri 23-Nov-12 14:32:23

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 )

CogitoErgoSometimes Fri 23-Nov-12 14:34:05

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....

helpyourself Fri 23-Nov-12 14:37:34

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

DrinkFeckArseGirls Fri 23-Nov-12 14:39:12

Thank you! <bows lowly>

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

DrinkFeckArseGirls Fri 23-Nov-12 14:40:02

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.

Pancakeflipper Fri 23-Nov-12 14:42:46

Not coming round to yours for dinner.

fergoose Fri 23-Nov-12 14:43:18

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.

Catsmamma Fri 23-Nov-12 14:49:08

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??

dancinginthemoonlight Fri 23-Nov-12 14:49:31

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

AliceWChild Fri 23-Nov-12 14:51:02

Pulses or potatoes. And dumplings

DrinkFeckArseGirls Fri 23-Nov-12 15:10:18

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.

DrinkFeckArseGirls Fri 23-Nov-12 15:10:41

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

DrinkFeckArseGirls Fri 23-Nov-12 15:12:22

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

Pancakeflipper Fri 23-Nov-12 15:14:14

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

AliceWChild Fri 23-Nov-12 15:15:32

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.

AliceWChild Fri 23-Nov-12 15:16:54

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

DrinkFeckArseGirls Fri 23-Nov-12 15:20:20

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

AliceWChild Fri 23-Nov-12 15:23:25

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.

NettoSpookerstar Fri 23-Nov-12 15:24:58

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

AliceWChild Fri 23-Nov-12 15:27:49

Well my day has not been wasted grin

DrinkFeckArseGirls Fri 23-Nov-12 16:35:59

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

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