Favourite casserole recipes please?

[twiglett]

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Pork with mustard and cherry toms - in oven as we speak

Beef and dumplings and chunky veg. Yum!

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chicken with red wine bacon and prunes - very good for babies!!

i did a gorgeous lamb cobbler the other day! Will post recipe later when i have time

Love any casserole but especially beef cooked for about 6 hours til its all crumbly (with dumplings).

Spanish pork with olives, has red wine, peppers, tomotaoes, olives oh and pork of course and is YUM. It's a Delia recipe from the orginal book. This is a similar spanish pork stew with potatoes and chorizo - chuck it all in a pot and bung in the oven easy peasy \link{http://www.deliaonline.com/recipes/r_0000001620.asp

sorry twiglett, my recipes tend towards 'throw all the ingredients into the slow cooker and leave for 8 hours' - whatever is in the cupboard goes in the pot!

But I suppose generally it would be beef, tin of tomatoes, worchester sauce, lots of garlic, couple of stock cubes, salt 'n' pepper and chunky veggies eg onions carrots leeks swedes. Has however included red wine instead of tomatoes, soy sauce, various herbs etc etc

Cooking should be fun, make something up!!!

this is another good one of delia's boeuf bourgignon

MMmmmm all sounds yummy.Iam feeling cold tired and over worked today and a bit fed up, could really do with a delish warm meal tonite.
Iam another big fan of slow cookers. My fave is chicken casserole. bung in loads of fillets or diced chicken or legs, add the water and powder mix then throw in some onion mushrooms carrots and peppers. volia, come home in evening to lovely home cooked meal. I usually make a big bowl of mash to go with it.
Also love chicken sweet and sour and chicken curry.
Can you tell I love chicken

I love a sausage casserole on a cold winters night. I make it with the usual veg, mushrooms, carrots etc.
And then add a large dollop of ketchup and a good dose of worcestershire (sp?) sauce (those aren't the exact measurements )
Excellent with a glass or two of red wine - and if you are opening some red wine , sling in about half a glass while the casserole is cooking.

Kayleigh I loooovve sausage casserole. but don't make it too often cause of the calories
Agree its so warming on a winters night.

my fave sausage casserole, esp good with venison sausages is something like

Fry up loads of saussies till brown and take out
Fry up loads of onions and lardons
Add some flour, garlic and salt and pepper
Fry for a bit
Chuck in a couple of bottles of red wine and loads of mushrooms and whatever herbs you fancy
Put saussies back in and cook in oven for ages.

YUM

A good (greek) chicken casserole that I love (my grandmother and mother used to make it for me as a child) is as follows:
finely dice two medium onions, cook in a heavy casserole in olive oil until softened and transparent. remove with a slotted spoon and set aside.
coat 4 drumsticks and 4 thighs in seasoned flour (flour, salt and pepper in plastic bag, shake it all about), and brown in the casserole (adding a bit more olive oil if necessary) until the skin is golden and a bit crispy.
chuck the cooked onions back in. pour in about a pint of chicken or vegetable stock (should just about cover the chicken). add two more medium onions, cut in half, and studded with 3 or 4 cloves in each half.Sort of bury the onions in the stock.
Bring to the boil and then chuck in a medium oven for about 45 mins (or you can cover it and simmer it on a hob for that long if you don't want to take up oven space).
When it is done, drain off most of the juices into a jug. (Taste them to see if you need more salt - depends on the stock you use). Whisk 3 egg yolks (not the whites) in a big bowl, then add the juices fairly slowly, whisking all the time, and then pour the egg and juice mixture back over the chicken. Serve with basmati rice and some green veg and a salad....

yum

This is the big huge one that I make & freeze.

Loads of braising/stewing steak. (4.5lbs)
Onions (2 med)
Leeks (2)
Swede ( med diced)
Turnips or parsnips (3)
Cupful pearl barley
3 big potatoes diced

mixed herbs, mustard powder, worcestershire sauce, 3 oxo cubes, salt pepper.

cut meat into whatever size you want, then dip it in flour and brown in frying pan. Once all the meat is done shove in huge stockpot and bung in the veg. Then pour kettle full of boiling water and put on top of cooker. bring back to boil. There should be enough water to cover all the stuff.
Once boiled, take off the heat and add herbs, mustard etc. Stir properly making sure meat is mixed with veg etc.

Shove into oven on a low heat (I use gas mark 1) at about 11pm. At 8am the next morning you have proper 'muck & bullets' as DH calls it. As those of you who have slow cookers know, cooking meat for a long time on low heat makes it extremely tender.

charlize, i make a low cal version by using the Bowyers 95% fat free sausages. I don't cook them first but if you prefer them pre-cooked you can grill instead of frying.

Hungarian Goulash - ala Delia Smith...
economical dinner/party dish easy to prepare and won't mind hanging around if your family are late..

1 1/2lb (700g) chuck steak trimmed and cut into 1 1/2 inch (4cm) cubes
2 large onions, roughly chopped
1 clove garlic, crushed
1 tablespoon olive oil
1 rounded tablespoon plain flour
1 rounded tablespoon Hungarian paprika
14oz tin italian tomatoes (400g)
1 medium sized green or red pepper
5 fl oz carton soured cream (150ml)
salt and freshly-milled black pepper

Pre heat the oven to gas mark 1, 275F (140C)

Heat oil in flameproof casserole until sizzling hot. Then brown the cubes of beef on all sides, cooking a few at a time and transferring them onto a plate as they brown.

Now with the heat turned down to medium, stir in the onions and cook them for about 5 mins or until they turn a pale golden colour. Then add the crushed garlic and return the meat to the casserole.

Sprinkle in the flour and paprika and stir to soak up the juices. Next, add the contents of the tin of tomatoes, season with salt and pepper and bring everything slowly up to simmering point before covering with tight-fitting lid and transferring the casserole to the middle shelf of the oven, cook for 2 hours.

Prepare the pepper by halving it, removing the seeds and cutting flesh into 2 inch (5cm) strips. Then, when 2 hours are up, stir the chopped pepper into the goulash, replace lid and cook for a further 30 mins.

Just before serving, stir in soured cream to give marbled, creamy effect, then sprinkle a little more paprika over, and serve straight from the casserol, with rice or vegetables.

One in the oven right now, smells lovely.....mmmmm

veggie soz casserole with mustartd and honey - yum i really fancy it now!

errrr....are casseroles supposed to have recipes? I just throw meat and whatever veg I have into a pot with some stock, or a tin of tomatoes for liquid and leave it for as many hours as I have time for. It comes out differently when I throw tins of beans (kidney, white etc ) in + tomatoes + meat (or sausages, they are great with beans) It's pretty hard to go wrong really, as long as the meat is cooked long and slow. I use chopped up beef, lamb or pork, or chicken breasts or chicken legs on the bone.

take 2lbs of stewing steak, cut into chunks and roll in flour.Take half a large swede, 4 large carrots, 6 - 8 shallots, 4 sticks celery and cut all into chunks.Put everything into a big pan with lid and cover with cider ( about 1 and a half pints - until up to edge of ingredients)and a bit of water, also add s&p and thyme.Simmer for 5 mins then put in oven at 140 for 3 and a half hours. I guarantee this will taste FANTASTIC and do 2 meals.Delia!!

Very excited by this thread as we own a groovy red casserole dish bought on impulse from Habitat a year ago at the (I think) bargain price of 9 quid. However, we have yet to use it! Only concern is that I don't know if it is flameproof - and most recipes seem to simmer on the stove top before being bunged in the oven. Guess I'll just try it and see!

Colmans Packet Sauces!

That's about as good as my creativeness gets in the kitchen - much like anywhere else really - would love to be able to cook things from scratch rather than out of a packet, just and water types but just don't know where to start.

Recipes for me too please!

Our favourite at the moment is stewing beef, butternut squash, peppers (2), onions (2), tinned tomatoes, 1 bottle Newcastle Brown ale, 1 glass red wine, all in big pot and cooked in oven for ages. We have this with boiled rice and the kids love it. Obviously Delia's as well. In the receipe it says to brown off the meat and onions but I never do and I don't think the receipe suffers. Sweetcorn can also be added towards the end of the cooking time.