Archive for the 'Mmmm… CASSEROLES' Category

01
Jul
13

Beef and Pepper Stew


Being a hardcore carnivore (I grew up in Uruguay, what do you expect?!?!?), and busy while looking for interesting recipes I came across this one, which I promptly adapted from Mmmm… Casseroles, published by Parragon Books Ltd. in 2010:

Beef and Pepper Stew

Photo from Mmmm... Casseroles, on page 31

Photo from Mmmm… Casseroles, page 31

Serves 4
Ingredients

  • 1 pound beef
  • 1 1/2 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 4 garlic cloves, crushed
  • 1 green chilli pepper, seeded and chopped
  • 3 celery stalks, sliced
  • 4 whole cloves
  • 1 tablespoon ground allspice
  • 2 tablespoons  hot pepper sauce
  • 2 1/2 cups beef stock (*)
  • 8 ounces squash, seeded, peeled and cut into small chunks
  • 1 large red pepper, seeded and chopped
  • 4 tomatoes coarsely chopped
  • 1/2 cup okra, trimmed and halved

Directions

  1. Trim any fat from the beef and cut into 1 inch chunks. Toss the beef in the flour until well coated and reserve any remaining flour.
  2. Heat the oil in a large-bottom pan and cook the onion, garlic, chilli pepper, celery, cloves and allspice, stirring for 5 minutes until softened. Add the beef and cook over high heat, stirring frequently for 3 minutes or until browned on all sides. Sprinkle in the reserve flour and cook, stirring constantly for an additional 2 minutes before removing from the fire.
  3. Add the hot pepper sauce and gradually stir in the stock, then return to the fire and bring to a boil while stirring. Reduce the heat, cover and let simmer, stirring occasionally for 1 1/2 hours.
  4. Add the squash and bell pepper to the pan and simmer for an additional 15 minutes. Add the tomatoes and okra, simmer for an additional 15 minutes, or until the beef is tender. Serve immediately; cooked rice makes a perfect side for this dish.

Enjoy, gentle reader, enjoy!

CS

04
May
12

Lamb Stew with Sweet Bell Peppers


Last evening I had dinner with some friends, the main dish was absolutely delicious, looked great and its aroma alone was enough to make even the most satiated creature hungry again!  It was superb tasting, by any standard, even if I’m very partial to lamb.

When I asked the lady of the house for the recipe she referred me to a small book titled Mmmm… Casseroles, put out in 2010 by Parragon (under their Love Food imprint) in the UK. I can’t wait to make it myself, meanwhile here’s the recipe:

Lamb Stew with Sweet Bell Peppers

Serves 4

Ingredients

  • 1 pound lean, boneless lamb such as leg of lamb or fillet
  • 1 1/2 tablespoon all -purpose flour
  • 1 tablespoon ground cloves
  • 1 – 1 1/2 tablespoon olive oil
  • 1 white onion sliced
  • 2 – 3 garlic cloves, sliced
  • 1 1/4 cups orange juice
  • 2/3 cup lamb or or chicken stock
  • 1 cinnamon stick, bruised
  • 2 red bell peppers (sweet pointed variety, if available) seeded and sliced into rings
  • 4 tomatoes
  • a few, fresh cilantro sprigs, plus 1 tablespoon to garnish
  • salt and pepper

Directions

  1. Preheat the oven to 375 F.
  2. Trim any fat or gristle from the lamb and cut into thin strips. Mix the flour and cloves together. Toss the lamb in the spiced flour until well coated and reserve any remaining spiced flour
  3. Heat 1 tablespoon of the oil in a heavy bottom skillet and cook the lamb over high heat, stirring frequently, for 3 minutes, or until browned on all sides. Using a slotted spoon, transfer to a casserole.
  4. Add the onion and garlic to the skillet and cook over medium heat, stirring frequently for 3 minutes adding the extra oil if necessary. Sprinkle in the resrved spiced flour and cook, stirring constantly for 2 minutes then remove from the heat. Gradually stir in the orange juice and stock. then return to the heat and bring to a boil stirring.
  5. Pour over the lamb in the casserole, then add the cinnamon stick, bell peppers, tomatoes, and cilantro sprigs and stir well. Cover and cook in the preheated oven for 1 1/2 hours, or until the lamb is tender.
  6. Discard the cinnamon stick and adjust the seasoning adding salt and pepper if needed. Serve immediately, garnished with the chopped cilantro.

Aaah, this makes a perfect dish for a Shabbat dinner…

Enjoy, gentle reader, enjoy!

CS

13
Jan
12

French Country Casserole


Growing up in Uruguay, my mother used to make many a delicious dish for dinner that became favorites. This one most certainly qualified as comfort food. For a long time I tried to remember the ingredients, while my experiments usually worked well they never quite approached the flavor as I remembered it.

Recently, I came across a recipe that does full justice to my memories. Slightly adapted from MMMM… CASSEROLES (published by Parragon Books Ltd in 2010):

French Country Casserole

Serves 6

Ingredients

  • 2 tbsp corn oil
  • 4lb 8oz boneless leg of lamb, cut into 1 inch cubes
  • 6 leeks sliced
  • 1 tbsp all-purpose flour
  • 1/2 cup rose wine
  • 1 1/4 cups chicken stock
  • 1 tbsp tomato paste
  • 1 tbsp sugar
  • 2 tbsp chopped fresh mint, plus extra sprigs to garnish
  • 1/2 cup chopped plumped dried apricots
  • 2 lb 4 oz potatoes sliced
  • 3 tbsp melted unsalted margarine
  • salt and pepper to taste

Photo from: Mmmm... CASSEROLES, page 49

Directions

  1. Preheat the oven to 350 F.
  2. Heat the oil in a large, flameproof casserole. Add the lamb in batches and cook over medium heat, stirring, for 5-8 minutes, or until browned. Transfer to a plate.
  3. Add the leeks to the casserole and cook, stirring occasionally for 5 minutes, or until softened. Sprinkle in the flour and cook, stirring, for 1 minute. Pour in the wine and stock and bring to a boil, stirring. Stir in the tomato paste, sugar, chopped mint, and apricots. Season to taste with salt and pepper.
  4. Return the lamb to the casserole and stir. Arrange the potato slices on top and brush with the melted margarine. Cover and bake in the preheated oven for 1 1/2 hours.
  5. Increase the oven temperature to 400 F, uncover the casserole, and bake for an additional 30 minutes, or until the potato topping is golden brown. Serve immediately, garnished with mint springs.

Enjoy, gentle reader, enjoy!

CS




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