Casseroles always appreciated

Press, 28 November 1977, Page 13

Casseroles always appreciated

4ome & People ?'•

At any time of the year casseroles are appreciated by the family and the cook. All the food value of the meat and added vegetables is contained in a nourishing casseroie and for the cook it is one c f the easiest meals to prepare My suggestions for today use a variety of meats and flavourings to give you a selection of casserole cookery. SWEET AND SOUR LAMB CHOPS Sweet and Sour Lamb Chops cooked this way have a distinctive flavour. This recipe makes a "dry” casserole and thoroughly tender-1 ises the meat. Serves four.: You will need: 4 shoulder chops cut about lin thick 1 teaspoon salt Pepper S teaspoon ground ginger cup vinegar I cup brown sugar 1 whole orange 1 lemon Method: Brown the chops on both sides in their own fat with just a little water added to the pan to start them off. Arrange in a casserole with lid. Combine vinegar, firmly packed brown sugar, salt, pepper and ginger and pour over chops. Add the sliced, unpeelea orange and the unpeeled lemon cut in eighth wedges. Cover dish and bake at 325 for 50-60 minutes or until meat is tender.

PORK WITH APPLE AND ORANGE Pork with Apple and Orange is also something a bit different in casseroles. Serves four. You will need: 450 g lean pork nieces (lib) 3 tablespoons flour Salt and pepper 4 tablespoons corn oil 1 cup apple and orange juice (tinned) 1 cup apple sauce 2 tablespoons soy sauce 1 green pepper 2 onions 1 apple 1 cup pineapple pieces (drained) j cucumber (optional) Method: Toss pork in flour seasoned with salt and pepper and fry in heated oil until brown; add sliced onion and let this brown also. Lower heat and add apple and orange juice, apple sauce and soy sauce. Simmer for i hour either on top of stove in heavy-based pot or in a 325 deg oven (covered). Dice the peeled cucumber and thinly slice the peeled and cored apple. Dice the green pepper. Add all of these and the pineapple and continue to cook until vegetables are tender but not soft. Test for seasoning and serve with boiled rice or noodles.

PRUNE-FILLED PORK CHOPS

Prunes and pork have a great affinity flavour. In the following recipe the chops are stuffed with a prune filling and baked in the oven with a topping of potatoes. This is not strictly a casserole meal. Server four. You will need: 4 lean pork chops cut about linthick 225 g prunes (8oz) 2 tablespoons lemon juice 1 tablespoon brown sugar 4 potatoes Salt and pepper 1 small can tomato soup Method: Soak prune in boiling water for 5-10 minutes, drain and stone. Make a pocket in the side of each chop by slitting from the bone side almost to the fat. Chop prunes, add lemon

juice and sugar and about a| tablespoon of water and! cook together for a few minutes. When cool stuff into pockets in chops; brown on both sides in hot oil. Sprinkle with salt and pepper and arrange in shallow ovenproof dish with 4 tablespoons hot water. Cook uncovered at 350, basting frequently. After 40-50 minutes cover with thinly sliced potatoes and pour over the tomato soup. Cover and continue to cook for 30 minutes. When meat is tender, remove lid and leave until [Potatoes are browned or jplace under low grill (300). SPICED STEAK Spiced Steak is quite highly spiced in flavour so is only for those who enjoy this kind of food. Serves four. You will need: 675 g braising steak, cut i inch thick (1 Jib) ; 2 tablespoons flour 1 dessertspoon brown sugar J teaspoon nutmeg i cup each tomato sauce and beef stock (Beef stock cube dissolved in | cup hot water) 1 bayleaf 3 whole cloves 1 large onion .. . 1 green pepper

Lemon juice Salt and pepper Oil Method: Mix flour, brown sugar, nutmeg and a shaking of salt and pepper and rub this well into the meat which has been cut into serving size pieces. Heat oil and brown meat on both

FOOD AND RECIPES

by

Celia Timms

sides quickly; place in casserole. Mix sauce and stock and pour over. Cover with sliced onion and diced pepper. Add cloves and a squeeze of lemon juice. Cover dish and bake at 300 for 2 hours or until meat is tender. BOURGUIGNONNE Beef Bourguignonne is considered by some to be the best of beef casseroles but I believe this is a matter of personal taste. This recipe serves five. You will need:— 900 g rump or blade steak (21b) 2 onions 1 cup sliced mushrooms

1 tablespoon tomato concentrate or paste 2 carrots 1 clove garlic 2 sprigs parsley 2 bayleaves Pinch of powdered thyme 3 rashers bacon 2 cups Burgundy Salt and pepper Flour Beef stock cube.. Method: Cut meat into fairly large cubes (1J inches) and dredge with seasoned flour. Melt some butter or heat oil and brown meat quickly in pan. Transfer to casserole. Fry sliced onion and sliced carrots for 5 minutes then add to meat together with parsley, bayleaves, thyme and crushed garlic. Add sufficient stock (made by dissolving stock cube in hot water) to wine to just coper contents of casserole. Add the rindless chopped bacon. Cover tightly and cook at 300 for 2-2| hours. Add mushrooms and tomato paste and taste for seasoning. Cook another 30 minutes.

BEEF, ORANGE CASSEROLE Beef and Orange Casserole has a different flavour — piquant almost, or dry, but

it is certainly not sweet. Serves four. You will need; 675 g blade steak Cl Jib) 37g cornflour (IJbz) Salt and pepper 2 onions 1 clove garlic 2 beef stock cubes 2 tablespoons corn oil 2 carrots | green pepper or 1 small pepper 2 oranges | cup cider

Method: Trim meat and cut into cubes. Season cornflour with salt and pepper and toss meat in this, coating well. Saute with sliced onions and crushed garlic in hot oil quickly then place in casserole; add sliced ! carrots. Thinly peel one orange, using potato peeler and blanch peel in boiling water for a few minutes then cut into thin matchlike strips. Add half the orange peel to the casserole, reserving remainder for garnishing. Add the juice of the 2 oranges to the cider with crumbled stock cubes and enough boiling water to make 1} pints. Stir well then pour into casserole. Cover and cook at 300 for about 2 hours or until meat is tender. Serve garnished with sliced green pepper and orange peel.