Woodpigeon casserole

Woodpigeon casserole

serves 4
2 pig’s trotters 25g/1oz butter
1 tablespoon vegetable oil
4woodpigeon 12 pickling onions 1 carrot, diced
1 celery stick, diced
100g/4oz streaky back bacon, cut into strips
1 cinnamon stick
1 bay leaf
2 sprigs of fresh thyme
11⁄2 tablespoons plain flour
16 prunes, pitted
2 sprigs of fresh flat-leafparsley 300ml/10fl oz red wine
salt and freshly ground black pepper
•Put the trotters in a pan and cover with water. Bring to the boil, cover and simmer for 1 hour, skimming off any scum that rises to the surface. Reserve the liquid and trotters.
•Melt the butter and oil in a flameproof casserole dish. Quickly brown the pigeons, then remove and reserve. Add the onions, carrot, celery and bacon to the pan with the cinnamon, bay leaf and thyme. Stir to coat with the fat, then reduce the heat, cover and sweat gently for
10 minutes. Sprinkle with the flour and stir.
•Return the pigeons to the pan, together with the trotters, prunes, parsley, wine and 600ml/1pt of the reserved cooking liquid. Season lightly with salt and pepper. Bring to the boil, cover and simmer gently, turning the pigeons occasionally, for 45–60 minutes, until tender. Serve hot.

Beef & stout casserole
serves 4
• Preheat the oven to 150°C/
700g/11⁄2lb beef
300°F/Gas mark 2.
175g/6oz lean bacon, cubed
• Sauté the beef and bacon in the
1 tablespoon vegetable oil
oil. Drain off the excess liquid.
15g/1⁄2oz butter
Remove the meat and set aside.
2 tablespoons plain flour
• Add the butter to the pan and melt.
1 bottle of stout
Stir in the flour to make a roux;
450g/1lb shallots
cook, stirring, for a minute or two.
3 garlic cloves, crushed
Gradually stir in the stout.
1 tablespoon sugar
• Put the meat and the shallots in a
1 tablespoon wine or
deep casserole dish, and season
cider vinegar
with salt and pepper. Add the
salt and freshly ground
garlic. Sprinkle the sugar on top,
black pepper
and pour in the sauce. Cover and
put in the oven. Cook very gently
for up to 3 hours.
• Remove from the oven and mix
in the vinegar. Serve hot with
boiled potatoes.

Beef hotpot
serves 4
• Preheat the oven to 170°C/
900g/2lb rump steak, cubed
325°F/Gas mark 3.
350g/12oz carrots,
• Arrange a layer of beef in a
thickly sliced
casserole dish. Sprinkle over a little
2 onions, thickly sliced
salt and pepper, then top with a
700g/11⁄2lb potatoes,
layer of carrots, onions and
thickly sliced
potatoes. Pour in the stock.
500ml/18fl oz beef stock
• Cover and bake for 2–21⁄2 hours
salt and freshly ground
until the meat is tender. Increase
black pepper
the oven temperature to 200°C/
400°F/Gas mark 6, and cook for
another 30 minutes or until
potatoes are brown. Serve hot.

One-pot beef dinner
serves 6
• Heat the oil in a frying pan over a
3 tablespoons vegetable oil
medium-high heat. Reduce the heat
1 small onion, chopped
to medium once the oil is hot. Add
1 large egg, lightly beaten
the onion to the pan, and sweat
450g/1lb minced beef
until soft.
50g/2oz plain breadcrumbs
• In a large bowl, mix the egg, beef,
11⁄2 teaspoons onion powder
50ml/2fl oz water, breadcrumbs,
11⁄2 teaspoons garlic salt
onion powder and garlic salt. Press
4 medium potatoes, sliced
the meat into the bottom of the
450g/1lb frozen carrots
bowl to form a rounded loaf. Invert
the bowl to remove, and put the
loaf on top of the onion. Put the
sliced potatoes around the loaf and
the carrots on top of the potatoes.
• Sprinkle with additional seasonings
if desired. Cover and cook for
about 1 hour. After 30 minutes,
turn the meatloaf over and stir the
vegetables. Serve hot.

Green chilli & meat stew
serves 5
• Cover the meat with water in a
21⁄2lb stewing beef, cubed
large heavy pan, bring to the boil
1.2 litres/2pt water
and simmer gently for 4 hours.
100g/4oz fresh green chillies,
• Add the chillies and garlic powder
roasted, peeled, seeded
Season with salt and pepper.
and chopped
• Dissolve the cornflour in
2 teaspoons garlic powder
2 teaspoons water to form a paste,
1 teaspoon cornflour
and stir in rapidly. When the
salt and freshly ground
mixture has thickened, simmer for
black pepper
about 45 minutes. Serve hot.

One-pot spaghetti
serves 2
• Crumble the beef into a
100g/4oz minced beef
microwave-proof casserole dish
1 tablespoon chopped onion
and add the onion.
225g/8oz tomato sauce
• Microwave on High for 21⁄2 minutes
75g/3oz spaghetti
or until no longer pink, stirring
100g/4oz Parmesan cheese,
once. Drain and stir to break the
freshly grated
meat into smaller pieces. Add the
tomato sauce, 400ml/14fl oz
water and spaghetti.
• Cover with the casserole lid.
Microwave for 10–11 minutes until
the spaghetti is al dente, stirring
twice. Serve hot with the Parmesan
sprinkled over the top.

Mexican nacho casserole
serves 4
• Preheat the oven to 200°C/
450g/1lb minced beef
400°F/Gas mark 6.
1 tablespoon dried mixed herbs
• Cook the minced beef and herbs in
100g/4oz canned refried beans
a frying pan, mixing well and
50g/2oz onions, chopped
stirring to break up any lumps.
200g/7oz nacho chips
• Spread the refried beans in the
1 green pepper, seeded
bottom of a medium casserole dish,
and diced
then sprinkle with the onions. Layer
100g/4oz Cheddar
the meat over the beans. Bake in
cheese, grated
the oven for 15 minutes.
• Tuck the nacho chips around the
edges of the casserole, then top
with the pepper and cheese, and
bake for a further 5 minutes.
Serve immediately.


Publier un commentaire