It is the time of year when we need to eat warming food that makes us feel good and are easy to prepare , bung in the oven and leave while we do other chores.Of course you do not have to stick to the original recipe,just add other ingredients you may have in the store cupboard…This type of recipe is never the same twice!
Chicken , leek and white wine casserole
You can use a whole chicken jointed for this recipe.I also like adding any type of beans to this recipe.
2kg /4lb chicken pieces
60g/2oz plain flour seasoned
4 slices bacon roughly chopped
2 cloves garlic crushed
2 carrots cut into thin strips
1 bay leaf
375ml/12fl oz chicken stock
250ml/8fl oz white wine
Toss the chicken pieces in the seasoned flour and shake off the excess.Heat the oil in a heavy based pan and cook the chicken pieces quickly in batches until well browned.Drain on paper towels.
Cook the bacon for 3 minutes or until brown.Drain on paper towels .Drain the excess fat from the pan,leaving about 2tbs
Cut the leeks and celery into strips ,add to the pan with the garlic.Cook stirring until the leek is soft.
Add the chicken,bacon,carrot,bay leaf stock and wine.
Bring to the boil ,reduce the heat and simmer covered for 30 minutes.
Simmer uncovered for 15 minutes or until thickened slightly.
Serves 4 – 6
800g/1lb 10oz stewing steak or casserole steak
or 60g/2oz plain flour
2 onions chopped
1 – 2 cloves garlic chopped(optional)
2 tbs sweet paprika
125ml/4fl oz red wine
1tbs tomato paste
425 g /14oz can tomatoes
200g/7 oz button mushrooms
125ml/4fl oz beef stock
80g/2 oz sour cream.
Cut the chicken into small pieces.Season the flour with salt & pepper.Toss the chicken pieces in the flour .Shake off the excess and reserve the flour.
Heat half the oil in a large pan and cook the chicken pieces quickly in small batches over a medium heat..Remove from the pan and drain on paper towels.
Heat the remaining oil in the pan and add the onion and garlic,cook stirring until soft.
Add the paprika and reserved flour and stir for 1 minute.
Add the chicken,wine,tomato paste and undrained can of tomatoes.Bring to the boil then reduce the heat and simmer covered for 15 minutes.
Add the mushrooms and chicken stock.Simmer covered for a further 10 minutes.Add the sour cream and stir until heated through ,but do not allow to boil because of the cream.
Spicy chicken and beans
This can be made with any left over uncooked chicken bits ,you could also add bacon for extra flavour and mix in.
4 spring onions ,finely chopped
1 celery stick chopped
1 chilli seeded and chopped
500g/1lb chicken mince
3 cloves garlic
qtr tsp ground cinnamon
qtr tsp chilli powder
1tsp ground cumin
2tsp plain flour
425g/14oz tin tomatoes
125ml/4fl oz chicken stock
2 300g butter beans drained (or dried beans soaked and cooked)
2tsp soft brown sugar
15g/half oz chopped fresh coriander
Heat the oil in a large frying pan,add the spring onion and cook until softened.Add the celery and chilli and cook for 1 – 2 minutes.
Increase the heat and add the mince and brown breaking up any lumps of meat with a fork.
Stir in the crushed garlic,cinnamon,chilli powder and cumin,cook for 1 minute.
Add the flour to the pan and stir well.
Stir in the chopped tomatoes and stock.Bring the mixture to the boil,reduce the heat and simmer,covered for about 15 minutes.
Add the beans to the pan and simmer for a further 15 minutes or until the mixture is reduced to a thick sauce.Add the sugar and season to taste.
Just before serving scatter the coriander over the top.
This is a traditional Mexican dish,usually flavoured with a special type of dark chocolate rather than cocoa powder.It is also low in calories with only about 220 calories per portion.
8 chicken drumsticks
plain flour for dusting
cooking oil spray
1 large onion finely chopped
2 cloves of garlic finely chopped
1 tsp ground cumin
1tsp chilli powder
2 tsp cocoa powder
440g/14oz tin tomatoes roughly chopped
440ml/14fl oz tomato puree
250ml/8fl oz chicken stock.
Remove and discard the chicken skin.Wipe chicken with paper towels and dust with flour.
Spray a large , deep , non stick pan with oil.Cook the chicken for 8 minutes over a high heat ,turning until golden brown.Remove and set aside.
Add the onion,garlic,cumin,chilli powder,cocoa,1 tsp salt,half tsp ground black pepper and 60ml/2fl oz of water to the pan and cook for 5 minutes or until softened.
Stir in the tomatoes,tomato puree and chicken stock.Bring to the boil ,then add the chicken drumsticks,cover and simmer for 45 minutes, or until tender.Uncover and simmer for 5 minutes until the mixture is thick…..Delicious with kidney beans.
This is an extremely hot dry lamb curry from Southern India.The heat can be adjusted by reducing the amount of chilli , fresh or powdered. I know it is not in the casserole category but I think it is a nice recipe to put in.
1 tbs mustard oil or butter
1 onion peeled and finely chopped
2 garlic cloves peeled and crushed
2 fresh green chillies seeded and sliced
2tsp chilli powder
2tsp garam masala……see bottom of recipe.
450g/1lb lean lamb cut into 1 inch cubes
1 tbs vinegar
2 tomatoes ,skinned,seeded and chopped
1tbs desiccated coconut flakes.
Heat the oil or butter in a heavy based frying pan and stir fry the onion ,garlic,fresh chillies and chilli powder for 2 minutes.
Add the garam masala ,then the lamb ,vinegar ,salt and tomatoes.Stir thoroughly.
Cover the pan and cook for 30 minutes over a moderate heat ,adding a little water or lemon juice if it looks like drying out or sticking.
Transfer to a heated serving dish and scatter with coconut.
You can buy ready made garam masala,but if you like here is the recipe for your own.
1 – 3 tsp ground cardamom seeds
1 – 2 inch ground cinnamon stick
half – 1 tsp ground cloves
1 tsp ground cumin seeds
1 tsp grated nutmeg
1 – 2 ground black pepper.
Mix the ingredients together.