Favourite meal to cook in your Le Creuset casserole

[isthismylifenow]

I am a recent convert to Le Creuset. For my Christmas present to myself I bought the 31cm Oval Signature Casserole.

Yesterday I passed by a LC shop and decided to have a browze, and there was a marked down 50% sign which of course stopped me in my tracks. So I managed to get the 24cm signature round casserole for half price as it is classed as a seconds. The colour isn't exactly correct, its the cerise one and apparently the colour is not blended as it should be. These casseroles never go on sale here as I think they are the most popular.

So I made a pot roast in it last night, which turned out really well. This one is deeper than the oval so I am not sure which I will use the most.

Tonight I am going with sticky chicken, chicken is already marinating.

What is your go to meal that you keep making over and over?

I feel like it's Christmas all over again with my bargain find

I got a bargain find too. An identical cast iron casserole dish from IKEA. It primarily cooks bœuf bourguignon.

Leg of lamb with bone in - brown it really well. Put in carrots, onions, parsnips - that sort of thing cut in half so still chunky.

Pour in a bottle of white wine, rosemary, bay leaves and whole cloves of garlic.

Cook as low as you can for 7 to 8 hours in the oven till it's falling off the bone. Eat.

Sadly mine no longer get an airing - pre divorce I cooked meaty things for my then H or for dinner parties etc but as a vegetarian, I don't cook the type of meals to use them (not that I will get rid of them!) The main one I used to cook was a Nigel Slater lamb shank recipe which was always very well received.

And the leftovers are amazing in a wrap with salad and minty yoghurt.

Beef bourguignon

Or the leftovers in a really spicy stirfry.

My DC like a chicken dish that I made up one day out of what was available. I make it a couple of times a month.

Good dollop of olive oil, gently fry chopped shallots and cubed pancetta until slightly brown. Add a tin of tomatoes, some chicken stock, a handful of red lentils, some herbs (I use herbes de Provence, but whatever you like) and something acid (I use balsamic vinegar, but white wine/other vinegar/sherry would be fine too). Bring to a simmer and add some sturdy veg like green beans and put in a small whole chicken. If necessary top up the liquid with boiling water until it reaches about half way up the side of the chicken and flows into the cavity. Put some potatoes cut in half (or new potatoes) around the edge. Lid on, low over (around 170C) for around 2 hours depending on size of chicken. It should cook slowly. It's a useful one if you're not exactly sure when you'll be eating as it will happily sit in a warm oven for an extra half hour or so.

@BlackDogBlues

Leg of lamb with bone in - brown it really well. Put in carrots, onions, parsnips - that sort of thing cut in half so still chunky.

Pour in a bottle of white wine, rosemary, bay leaves and whole cloves of garlic.

Cook as low as you can for 7 to 8 hours in the oven till it's falling off the bone. Eat.

That does sound delicious.

I might have to substitute the wine for now (thanks Covid restrictions

I should proof-read. 'Low over' should be 'Low oven'.

* I might have to substitute the wine for now (thanks Covid restrictions hmm*

Are you in the UK? Where is there a restriction on wine

Brown stewing steak and onions. Add Guinness or brown ale to cover (2-3 cans) add carrots. Long slow cook. Serve with peas and mashed potatoes.

@BlackAmericanoNoSugar

My DC like a chicken dish that I made up one day out of what was available. I make it a couple of times a month.

Good dollop of olive oil, gently fry chopped shallots and cubed pancetta until slightly brown. Add a tin of tomatoes, some chicken stock, a handful of red lentils, some herbs (I use herbes de Provence, but whatever you like) and something acid (I use balsamic vinegar, but white wine/other vinegar/sherry would be fine too). Bring to a simmer and add some sturdy veg like green beans and put in a small whole chicken. If necessary top up the liquid with boiling water until it reaches about half way up the side of the chicken and flows into the cavity. Put some potatoes cut in half (or new potatoes) around the edge. Lid on, low over (around 170C) for around 2 hours depending on size of chicken. It should cook slowly. It's a useful one if you're not exactly sure when you'll be eating as it will happily sit in a warm oven for an extra half hour or so.

I did something similar with pork yesterday, and it came out really well. I didn't think to add in lentils, so will definitely be adding this to the list.

I had been in a bit of a rut of what to cook and we have been having the same boring thing over and over, so this has given me a push to get a bit more adventurous.

@Sethy38

* I might have to substitute the wine for now (thanks Covid restrictions hmm*

Are you in the UK? Where is there a restriction on wine

I am in South Africa.

We have an alcohol ban, so I cook with what wine I have in the house a bit cautiously at the moment.

So stock cubes are selling fairly well.....

Beef stew
Biryani chicken thighs
Pulled pork shoulder

Can you cook with red/white wine vinegar and some sugar in place of some of the wine?
Red grape juice, balsamic vinegar and some sugar is also passable.

@TierFourTears

Beef stew Biryani chicken thighs Pulled pork shoulder

Can you cook with red/white wine vinegar and some sugar in place of some of the wine?
Red grape juice, balsamic vinegar and some sugar is also passable.

Ooh I didn't think of biryani.

Yes I have been using balsamic vinegar and fruit juice quite a bit, its not the same but a fairly good substitute. And a squirt of the precious stuff...

On my list is apricot chicken, using apricot juice and brown onion soup mix.

Mine has been in service for many, many years and I have cooked so many things in it. Yesterday evening was this recipe www.jamieoliver.com/recipes/beef-recipes/jools-s-favourite-beef-stew/

Do be sure to add the final flourish if you can because it adds lovely fragrance and freshness. I'm sure this recipe would be absolutely fine without the wine.