Casseroles for winter

Press, 18 June 1979, Page 14

Casseroles for winter

At this time of the year the meat casserole comes into its own. There are few meals more nutritious or welcomed on a winter’s evening and few that cause the cook less trouble. The casserole is possibly the only meal that can be trusted to cook itself. There are other virtues about this dish, too. Economy is one of them, as any cut and kind of meat can be successfully used, as also can any combination of meat and vegetables. It is an outlet for a cook’s imagination and ingenuity.

OXTAIL AND OLIVES Casserole of Oxtail and Black Olives should be cooked the day before serving so that the fat can be skimmed off easily. This recipe for six is a dish for a special occasion, not for an economy meal. You will need: — 2 ox tails J cup dry sherry or burgundy Stock Bayleaf Parsley i teaspoon thyme 1 heaped teaspoon grated orange peel 1 clove garlic | ib stoned black olives Flour Pepper and salt Brandy Method: Heat oil in pan and fry the tail which has been cut into sections, a few pieces at a time then transfer to casserole. Pour over sufficient wine and stock to just cover. Add bayleaf, parsley, thyme, garlic and orange peel. Cover and cook at 300 for 3 hours. Pour off liquid into bowl and remove bayleaf and parsley sprig and keep meat and liquid in refrigerator overnight. Skim fat from liquid then bring to the boil and add pieces of ox tail. Add olives and cook for 1-1 J Lours or until the meat comes away from the bone when tested. Taste for seasoning and thicken liquid with flour and butter worked into pellets. Flavour with a tablespoon of brandy just before serving. SPICED STEAK CASSEROLE Spiced steak casserole is cooked with the meat in serving size pieces. The recipe makes enough for four. You will need:— 1J lb braising steak cut J inch thick 2 tablespoons flour 1 desertspoon brown sugar { teaspoon nutmeg

i cup tomato sauce 3 cup stock Few whole cloves 1 large onion 1 medium green pepper Lemon juice Pepper and Salt Fat or oil. Method: Mix flour, brown sugar, nutmeg, salt and pepper and rub this well into the steak pieces. Heat some oil or fat and brown steak in this on both sides then place in a casserole. Mix sauce and stock and pour over meat.

Cover with sliced onion and chopped pepper. Sprinkle on a few cloves and squeeze lemon juice over. Cover dish and bake at 300 deg F for about 2 hours or until the meat is tender. BEEF BOURGUIGNONNE Beef Bourguignonne is an elaborate casserole that is delicious and well worth the extra effort. Serves four to six. You will need: 21b rump steak 2 onions 1 cup sliced mushrooms or 1 can mushrooms 1 tablespoon tomato paste 2 carrots 1 clove garlic 2 sprigs parsley 2 bay leaves Pinch of thyme 3 rashers bacon 2 cups burgundy Flour Salt and pepper Method: Cut meat in fairly large cubes (about 1| inches) and dredge with seasoned flour. Melt some butter, oil or fat and in this brown the meat quickly. Transfer to casserole and fry the sliced onion and sliced carrots for 5 minutes; add vegetables to meat together with parsley, bayleaves, thyme and crushed garlic. Add sufficient wine and water to just cover the contents of the dish, the bacon from which the rind has been removed and cover- and cook in slow oven (300) for 2-2| hours. Add the mushrooms and tomato paste, test for seasoning, adding salt and pepper to taste and cook for another 30 minutes. GOULASH OF BEEF Goulash of beef is another warming casserole in which the meat is cooked in burgundy and flavoured with paprika and herbs. Serves five. You will need: l|-21b lean beef steak 2 large onions 2 large tomatoes or 1J cups canned tomatoes 1 pint good beet stock A cup burgundy 1 level teaspoon mixed herbs. Paprika Method: Cube meat after removing any excess fat and fry in oil or fat

with the sliced onions until browned; add flour and stir until well blended. Transfer to casserole and add the stock, tomatoes, herbs and enough paprika to flavour, salt and a little pepper. Cover and cook in moderate oven for about 2 hours. After an hour of cooking stir in the wine and a good squeeze of lemon juice and test for seasoning. Top with rings of piped mashed potato about 15 minutes before serving and return to a hotter oven (without lid) to brown potato. Fill potato rings with cooked green peas immediately before serving.

PINEAPPLE LAMB CASSEROLE Pineapple lamb casserole has a pleasing piquancy of flavour and can be made from the cheaper cut of lamb or hogget stewing chops. Serves four.

You will need:4 large stewing or shoulder chops 8 chippolata sausages 8 mushrooms 4 slices pineapple | cup pineapple juice Salt and pepper. Method: Trim the chops of any excess fat and fry until golden brown on both sides. Lightly brown sausages and place both meats in casserole. Lay a

pineapple slice on each chop. Leaving mushrooms whole, peel and add with a small piece of butter in each. Sprinkle liberally with salt and pepper and pour on the pineapple juice. Cover and bake at 350 for about U hours or until meat is tender.

PORK CHOPS WITH PRUNES Casseroled pork chops with prunes makes a rich dish requiring the pork chops to be cut an inch thick. Makes four generous servings. You will need:4 lean pork chops (lin. thick) jib prunes 2 tablespoons lemon juice 1 tablespoon brown sugar

4 potatoes Method: Soak prunes in boiling water for 5 minutes; drain and stone. Make a pocket in the side of each chop, slitting from the bone side almost to the fat. Cut prunes with scissors, add lemon juice, sugar and about 1 tablespoon of water and cook for a few minutes; when cool stuff this mixture into the prepared pockets in chops then brown the chops on both sides in hot oil or fat. Sprinkle with salt and pepper and place in a shallow casserole with 4 tablespoons hot water. Cook uncovered in moderate oven, basting frequently. After 40-45 minutes add the sliced potatoes and cook with the lid on for half an hour until the meat is tender. Remove lid for the last 15 minutes to brown the potatoes before serving. A gravy can be made using any drippings in the dish as a base and thickening with flour or a small can of tomato soup can be poured into the casserole when the lid is removed to brown the potatoes.