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CASSEROLES
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for Dough Boys
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Lamb Casserole:
Preheat the oven to 200 c
Ingredients:
800g
lamb 800g potatoes 1 can tomato soup 150g frozen
peas 250g mushrooms 50ml red wine fresh ground
black pepper
4 tbsp mint sauce 1 tsp Salt.
Method:
Butter the inside of a large casserole. Roughly cut the lamb
into chunks, removing any excess fat. Peel and cut the potatoes into pieces about 3cm square. Clean and
quarter the mushrooms. Place the lamb in the bottom of the casserole, and cover with the
potatoes, then the mushrooms, then the peas. Sprinkle on the salt and freshly ground black pepper. Pour in half the soup, stir the mint sauce into the remaining
soup and add.
Add the wine, if desired. Finally, add enough water to
cover by about 1cm. Cover,
and cook for 1 hour.
Reduce the heat to 150°C and cook for about 3
hours. Check to ensure meat, potatoes are tender, and serve.
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Provencal Lamb
Casserole Chops
Preheat oven to 160 c
Nice served with garlic bread Don't leave the herbs
out
Ingredients:
750gm lamb
shoulder chops 3 tbsp oil 3 stalks celery,
finely diced 2 carrots peeled and diced 2 onions
peeled and diced
2 tsp minced garlic 310 gm
can cannellini beans 3 cups beef stock salt and
ground pepper chopped fresh sage, thyme and parsley
Method:
Brown the chops in the oil until well browned. Transfer to large
casserole dish. Scatter over the celery, carrots, onions (leeks) and garlic.
Pour over the stock and add the drained beans. Add the spicy sausage if
using. Cover and cook at 160c for 50 minutes until all tender.
Sprinkle over the herbs 2 minutes before serving and add salt and ground
pepper to taste.
Variations:
Can use one leek and one onion rather than two onions
Can add 150gm
of smoked sausage
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Sweet and Sour Lamb
Casserole:
Ingredients:
1kg cubed shoulder lamb 450g pineapple pieces 1/4 cup
wine vinegar 1/4 cup brown sugar 1 tsp salt 2 onions
1 tbsp oil cornflour to thicken
Method:
Brown
lamb cubes evenly in a hot, non-stick pan. Place in a heavy saucepan
with the liquid from the pineapple, the vinegar, brown sugar and salt.
Cover and simmer on very low heat for 30 minutes. Meanwhile, cut onions
into pieces similar in size to the meat cubes. Brown lightly in a little
oil and add to the half-cooked lamb. Simmer 30 minutes longer, then add
pineapple pieces and simmer until lamb is tender, 10 – 30 minutes.
Just
before serving, thicken with cornflour and water .Serve with rice.
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Lamb / Mutton Shank Casserole
Preheat oven to
150 c
Seal the lamb shanks in a hot roasting dish
until nice and brown to seal in the flavours.
In a casserole dish, place
two cups of Campbell's real beef stock, 2 tsp of beef stock powder 2 tbsp brown sugar 1 tbsp soy sauce.
Add 1/2 cup of plain flour
and stir well Place a selection of your favourite
veges, potatoes, carrots, mushrooms etc in the casserole dish.
Add
the shanks and add some salt and ground pepper
to taste. Place in the oven on 150c for
about 2 hours.
Check the meat A nice rich thick gravy will
be created in this dish.
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Lamb Shank
Casserole
Preheat oven to
150 c
Brown 6 shanks in pan with olive oil and add to a
large roasting dish with a lid. Slice 2 onions and soften in pan then
add to oven dish.
Add 4 - 6 potatoes, kumara, and carrots quartered. Mix 2 Maggi
Onion Gravy pkts with one and a half cups of cold water and pour over
the top.
Sprinkle 2 tbsp of chopped mint over top Cover and bake at 150c
for 2 hrs stirring. Add plain canned peas, cover and cook a
further 30 mins.
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Hash Brown
Casserole: Preheat oven to 180 c
Ingredients:
6 potatoes, peeled 1 large onion, peeled
salt & pepper
small pottle sour cream 100g butter, melted 1 can cream
of chicken soup
2 cups cheddar cheese, grated
Hint:
Prepare all else first ~ Grate the potato at the last minute before
adding as it will go brown.
Method:
Grate the potatoes and onion using the large "grate" to make thin
strips. Place in a tea towel or muslin cloth and
squeeze out excess liquid.
Mix all ingredients together and put in greased casserole
dish. Spread some crushed cornflakes or chicken potato chips on
top.
Bake for 45 minutes to 1 hour.
Variations:
Things you can add to the casserole in the mixing
stage.
Chives ~ pre
fried bacon ~ small pieces diced ham ~ fresh parsley ~ onion
salt ~ garlic salt ~ chicken salt ~ mixed herbs.
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Pork Sausage
Casserole in gravy
Preheat oven to 180 c
Very thinly slice potatoes and par boil for a
few minutes Pre cook sausages and cut lengthways then across
to obtain 4 pieces from each.
Layer base of casserole dish with potatoes then rings of onion and place
the sausages on top.
Add a layer of sliced mushrooms and some precooked bacon bits. Little
salt and pepper to taste
Make up a brown gravy and pour over the top. Bake in oven until veges
are cooked ( approx 60 mins )
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Pork/Beef Sausage
Casserole
Preheat oven to 180 c
Ingredients:
6 sausages 2 bacon rashers 2 large onions
4 small potatoes 1 small handful of rice juice 1 lemon 1/2
cup water 1/2 cup tomato sauce
sultanas grated cheese.
Method:
Cover bottom of casserole with water, add sausages sliced in 3, cover
with one sliced onion and sprinkle rice on top.
Add bacon, sultanas, lemon juice and rest of sliced onion. Slice
potatoes and place on top. Sprinkle with grated cheese and tomato sauce.
Add herbs if desired Cover and cook 180c for 1 - 11/4 hours.
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Chilli Casserole:
Preheat oven to 180 c
Ingredients:
1
cup chopped onion 500g minced beef 1 tbsp chilli seasoning mix 1
can tomato paste 3/4 cup water 1 80g bag corn chips
1 25g can kidney beans 125g sliced pitted olives 2 cups grated cheddar cheese
.
Method:
Brown beef
and drain of excess liquid. Add onion, chilli mix, tomato paste and water. Simmer 10 minutes.
Sprinkle one half bag corn chips in bottom of
large casserole and spoon 1/2 meat mixture over it.
Layer 1/2 the beans 1/2 the olives and 1 cup of cheese
on top Repeat the layer, only adding the corn chips to the top.
Cover and
bake 30 minutes at 180 degrees. Remove cover and bake further 15
minutes.
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Braised Steak &
Onions: Preheat oven to
180 c
Ingredients:
500 ~ 1kg Blade Steak 2 sliced onions Good splash of
worcestershire sauce 2
tsp beef stock powder water to cover
Method:
Cut meat into
bite size pieces slice onions and put on top of meat Cover with water
and add Worchester sauce
Sprinkle over a couple of tsp's of beef
stock powder a little salt and pepper and bake for
2 ~ 2.5 hours till tender
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Braised Steak &
Tomatoes:
500g chuck steak worchesthire sauce soya
sauce can whole peeled tomatoes pkt onion soup
Cube meat, place in casserole dish, add 2 tbsp of worchesthire and soy
sauce Add tinned tomatoes and sprinkle onion soup on top.
Bake at 160c approx for 2.5 hrs until tender. You can add onion
rings if you desire.
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Casserole Rump
Steak:
Preheat oven to 200 c
Cut the rump steak into serving sized
pieces, and place in a shallow dish or roasting dish. Cover with sliced
onions, sliced mushrooms
and a tin or two of mushrooms in
butter sauce. Cover with foil and bake 200c for an hour. T his can be
cooked at lower temp for longer period.
Serving:
Put jacket potatoes in oven at same time, and serve with veges or green
salad.
The steak is very tender, and produces a lovely sauce for the
meat and vegetables.
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Beef
Stroganoff
1kg grilling steak (rump or fillet ) thinly
cut into strips 1 small onion, chopped 2 tbsp
red wine 2 tbsp vinegar 2 25 gm mushrooms
1 pkt Maggi Brown Onion Gravy 280 ml water 1 tin
Nestles reduced cream
Sauté the steak and onion in a little butter until lightly browned.
Add wine, vinegar and mushrooms and cook on low heat for about 5 mins.
Prepare the Onion Gravy with water according to directions on the pkt.
Add the meat mixture, fold in the cream and heat through but do not
boil.
Garnish with chopped parsley. Serve with boiled rice and green
salad. Serves 4
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Spicy Beef and
Tomato Curry Casserole
Ingredients:
500gm casserole beef 2 tbsp oil 2
tbsp mild curry paste 1 tsp minced garlic 400gm can of
tomatoes 1 red capsicum, diced.
Method:
Cut beef into 2 ~ 3cm chunks and fry in hot oil in lidded frypan tossing
for a minute Add the curry paste and garlic and cook for another
minute.
Now stir in the capsicum and tomatoes. If you wish, garnish with yoghurt
and coriander
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Beef and
Guinness Casserole
Preheat oven to
160 c
Ingredients:
1kg lean blade steak 4
peeled onions sliced 1 tbsp minced garlic 4 tbsp flour
2 cups Guinness or any dark beer 2 cups beef stock
4 rashers bacon 12- 18 dried prunes
Method:
After browning chunky steak, transfer to casserole dish. Brown onions in
same pan and add garlic and cook 1 minute.
Sprinkle flour over onion mix and stir in. Pour in Guinness and beef
stock, bring to boil to make a sauce. Pour over meat in casserole.
Add prunes and bacon and cook at 160c for 90 mins till tender. Serve
over creamy mashed potatoes.
Variations:
Instead of prunes, use a plastic tube of raw oysters from the fish shop,
stir in while making sauce. Include the juice from the tube.
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Ajillo Moruno
Casserole
Crockpot on low for 8-10 hours
Ingredients :
1/3 cup
olive oil 12 almonds 1 1/2 slices sandwich bread 750g chopped beef 3
cloves garlic 4 black
peppercorns 1 cinnamon stick
1 clove 1 pinch cumin seeds 1 tsp paprika 2
1/4 cups water salt.
Method:
In a fry pan, heat the oil
and fry the almonds and bread until lightly coloured. Remove from pan.
Brown the
chunks of meat in the same oil.
Crush the garlic, peppercorns, cinnamon,
clove and cumin seeds in a mortar. Add the almonds and bread, add a
dash of water and make paste..
When the meat has turned brown,
add the paprika and stir, then add the paste from the mortar, the water
and a little salt
Cover and cook over low heat for an hour, or until
tender.
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Chicken and Bacon Casserole
Chicken pieces
flour 3 tbsp butter 1/2 cup water. 1 cup white wine
(or chicken stock) 2 tbsp oil 1 clove garlic
1 onion
425gm can tomatoes salt and pepper
Coat chicken pieces with flour and brown in butter till golden brown
Remove from pan. Add crushed garlic and chopped onion to pan and
sauté.
Add undrained mashed tomatoes, wine, water and seasonings. Put chicken
in oven proof dish, pour over sauce. Bake uncovered 30 mins.
Thicken if needed with a little cornflour mixed in water. Sprinkle with
topping and return to oven until browned.
Topping:
Melt butter in pan, sauté chopped bacon and breadcrumbs until
bacon crisp and crumbs golden. Add parsley and grated cheese, mixing
well.
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Chicken and
Vege Casserole
Ingredients :
1 tbsp oil, 8 chicken drumsticks 1 large onion,
chopped 1 large capsicum 1 large carrot, sliced
1 stick celery, sliced 1/2 cup peas
1/2 corn 11/2 cups plain flour 2 tbsp tomato paste
1 tsp dried oregano 440gm can tomatoes 11/2 cup chicken
stock 1 tbsp fresh basil
freshly ground black pepper
Method:
In a large saucepan, heat oil and cook chicken pieces, allowing to
almost cook through.
Stir in onion and capsicum and allow to cook for 7 minutes. Add carrot,
celery, peas and corn to casserole dish and cook for a further 5 mins
Stir in flour, tomato paste, oregano, tomatoes and stock. Cover and
simmer for 30-45 minutes .
You can also bake covered with tin foil in preheated moderate oven for
45 mins.
Just before serving, stir in the basil and season to taste with pepper.
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Chicken with
Apricots
Preheat oven to
180 c
Pan fry chicken breasts to seal. Place into casserole dish. Fry 1
diced onions till soft and top the chicken breasts
Remove and slice apricots from a can and place over chicken. Mix 1 pkt
onion soup with a little hot water and add some cornflour.
Stir in the apricot juice and poor over chicken Cover and bake for 40
mins
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