CHICKEN CASSEROLE WITH HERB CRUST
Serves 6-8
15ml olive oil
1 packet of bacon, chopped
2 leeks, washed and sliced
2 carrots, peeled and diced
2 garlic cloves, crushed
1kg deboned chicken thighs, sliced
250ml white wine
500ml chicken stock
100g button mushrooms, sliced
125ml fresh parsley, finely chopped
125ml frozen peas
Herb crust
500ml flour
15ml baking powder
5ml salt
60g butter, cut into blocks
125ml fresh parsley, finely chopped
150ml milk and extra if needed
1 egg, beaten for brushing
Preheat oven to 180°C.
Heat oil in an ovenproof casserole dish and fry bacon, leeks, carrots and garlic until leeks are tender. Add chicken and fry for 5 minutes. Add wine and fry for a further 5 minutes.
Add stock, mushrooms and half the parsley. Cover and bake for 40 minutes. Remove lid and cook for a further 10-15 minutes.
Remove from oven and add the rest of the parsley and the peas. Stir to combine.
Divide chicken mixture into 6 small ovenproof ramekins or 1 large ovenproof dish.
FOR THE HERB CRUST: Sift flour, baking powder and salt into a mixing bowl. Add butter and rub in with fingertips until you have a breadcrumb-like mixture.
Add parsley. Add milk and mix until dough just comes together.
Turn onto a lightly floured surface and knead gently for 2 minutes. Flatten dough and cut out rounds.
Place rounds on chicken mixture. Brush with beaten egg and bake at 180°C for 10-15 minutes until golden brown.
MEXICAN BEEF CASSEROLE
Serves 4-6
30ml olive oil
1kg beef shin, trimmed and cut into cubes
30ml flour
1 onion, finely chopped
2 garlic cloves, crushed
1 red pepper, thinly sliced
10ml ground cumin
10ml ground coriander
10ml paprika
5ml chilli powder
500ml beef stock
1 x 400g can chopped tomatoes
1 x 400g can kidney beans, drained
125ml fresh coriander, chopped
Preheat oven to 180°C.
Heat half the oil in a large, heavy-based, ovenproof casserole dish over medium heat. Flour the beef cubes and fry in batches until browned. Transfer to a bowl.
Heat remaining oil and fry onion, garlic and red pepper. Cook, stirring, for 5 minutes or until onion has softened. Add the spices and fry for 2 minutes.
Return the beef and add stock and tomatoes. Stir to combine.
Cover and bake in oven for 1-2 hours until beef is tender. Remove from oven and stir in the kidney beans and coriander.
Serve with rice or soft tortilla.
SPICY LAMB CASSEROLE
Serves 4-6
30ml olive oil
1kg diced lean lamb
30ml flour
1 onion, chopped
1 red chilli, seeded and chopped
3 garlic cloves, crushed
15ml chopped fresh rosemary leaves
400ml red wine
600ml tomato passata
2 bay leaves
200g baby potatoes
1 large brinjal, cubed
10ml sugar
5ml salt
125ml black olives, pitted
2 feta discs, crumbled
Preheat oven to 150°C.
Heat 15ml oil in an ovenproof casserole over medium heat. Coat lamb in flour and fry in 2 to 3 batches until browned. Remove and set aside. Add the remaining oil and fry onion, chilli, garlic and rosemary until fragrant. Add the wine and cook for 2 minutes.
Return the browned lamb to the casserole. Stir in the rest of the ingredients, except the feta.
Bring to a simmer. Cover and bake in oven for 1-2 hours until the lamb is tender and the sauce has thickened. Taste and season if necessary.
Crumble with feta and serve with couscous or pita.
FISH CASSEROLE
Serves 4
30ml olive oil
3 shallots, halved and sliced
250g button mushrooms, sliced
3 – 4 medium orange sweet potato, peeled and cubed
3 zucchini, cut into 1cm pieces
200g broccoli, trimmed and cut into florets
2 x 400g tins diced tomatoes
125ml fresh dill, chopped
500g white fish fillets, cut into large pieces
salt and pepper
lemon wedges, to serve
Preheat oven to 180°C.
Heat oil in an ovenproof casserole dish and fry the shallots until softened.
Add the vegetables and fry for 5 minutes. Add the tinned tomatoes and half the dill.
Cover and bake for 20 minutes. Remove from oven and stir in the fish. Season.
Return to the oven, uncovered, and bake for a further 15 minutes until the fish is cooked through.
Serve with lemon wedges and the rest of the dill.
ROASTED VEGETABLE AND POLENTA CASSEROLE
Serves 6-8
1 red pepper, diced
2 medium carrots, peeled and sliced
2 medium parsnips, peeled and sliced
3 medium sweet potatoes, peeled and cubed
2-3 golden beetroot, cooked, peeled and cubed
2-3 candied beetroot, cooked, peeled and cubed
4 courgettes, sliced
30ml olive oil
30ml fresh thyme
salt and pepper
Polenta
500ml water
250ml milk
375ml polenta
5ml butter
pinch of salt
125ml Parmesan
125ml basil, finely shredded
Topping
1 tub sour cream
100ml milk
goats cheese, crumbled
Preheat oven to 180°C.
Place vegetables in a roasting pan, drizzle with olive oil, add thyme and season.
Bake for 20-30 minutes until the vegetables are tender. Remove and cool slightly.
FOR THE POLENTA: In a large saucepan, bring water and milk to the boil. Add the polenta, butter and salt and stir, using a whisk, until liquid has evaporated, about 5-7 minutes.
Stir in the Parmesan and basil. Spread polenta evenly in a buttered casserole dish.
Allow to stand for 5 minutes to set slightly. Top with cooked vegetables.
FOR THE TOPPING: Whisk sour cream and milk until combined and pour over vegetables and polenta.
Top with crumbled goats cheese and bake, uncovered, for 20-25 minutes until heated through. Remove and let it stand for 10 minutes before serving.
l The golden beetroot and candied beetroot can be replaced with ordinary red beetroot. - The Star