Posts Tagged ‘casserole’

Easy One Pot Casserole Recipe

Wednesday, April 9th, 2014

This is one of our favourite as well as easiest casserole dinners, the ‘One Pot Casserole’ Recipe is delicious and just perfect for the cooler months of Winter.


One Pot Casserole Recipe


1kg diced beef *
1 onion, diced
2 celery sticks, sliced
2 carrots, diced
3 potatoes, peeled and cubed
1 tbsp plain flour
3 cups beef stock
1/4 cup tomato paste
1-2 bay leaves, fresh or dried
4 sprigs fresh thyme, or rosemary as a substitute

*Chuck, gravy, topside or blade beef are the best cuts for casseroles. Just remember to keep your beef cut of choice, consistent in size, for example 3cm cubes


1. Preheat the oven to 180’c. Cut beef into 3cm cubes then season with salt, pepper and 2 tbsp oil. Heat a fry pan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.

2. Reduce heat in the pan and add a little oil. Lightly fry onion, celery and carrots for 1-2 minutes, stirring occasionally.

3. Sprinkle in the flour and stir til vegetables are all coated. Gradually pour in stock, tomato paste, stirring well. Add potatoes and herbs, stir until the mixture boils.

4. Add vegetable mixture to the casserole dish, stirring to combined altogether.  Cover the casserole dish, place in oven and cook til the beef is tender. Stir every 40 minutes and add water if needed (just to keep ingredients covered with liquid)

5. Suggested cooking times for different beef cuts;
Chuck or gravy beef – 2 to 2 1/2 hours
Topside, round or blade – 1 to 1 1/2 hours


Simon’s Guide To Casseroles

Thursday, March 20th, 2014

When it comes to Autumn and Winter, we cannot go past a slow-cooked casserole and how could we with the wonderful smells that fill the house during the day, the ease of cooking and delicious flavour on the table that very night. Read on for our guide to casseroles.


Casserole, French for “saucepan”, refers both to the meal as well as the dish it is cooked in. A casserole dish is deep, ovenproof with a tight fitting lid. The heat surrounds the dish making the food cook evenly throughout, not just from the bottom up.

It’s a classic meal that is perfect for all as it’s time and budget friendly. Casseroles require next to no effort for preparation, use cheaper cuts of meat that when slow cooked turns into the most tender, hearty and flavoursome meal.

Our top tips for casseroles are;

1. Cut to size – cut all your ingredients such as meat and vegetables into similar sizes to ensure they cook evenly.

2. Know your cuts – Lamb; shank, neck chop, chump. Beef; flank steak, chuck, rump roast, topside. Pork; belly, diced pork shoulder, forequarter chops. Chicken; diced, wings, drumsticks. Veal; Osso Bucco.

3. Coating – coat the meat in flour just before cooking. Don’t coat too early as the meat will absorb the flour and ruin the texture. Coating the meat in flour will thicken the casserole sauce later.

4. Batch work – brown meat in batches separately before adding vegetables, herbs or liquids. If you add too much in at once, it will cook in it’s own juices and become tough.

5. Fill it up –  be sure to add plenty of extras other than meat such as onion, carrot, potato, celery, sweet potato, bacon even prosciutto. Add quickly cooked produce such as beans or peas towards the end of cooking to avoid mushiness and lack of flavour. Add liquids like stock, wine, and tinned tomatoes.

6. Cover up – put the lid on the casserole and bake in oven according to your recipe. Remember, cook gently for tender meat.


Osso Bucco Recipe

Friday, July 27th, 2012

Simon’s Gourmet Osso Bucco Recipe

In this post, our Head Butcher shares his all-time favourite Osso Bucco recipe using ingredients from our gourmet butcher and grocer store. Enjoy!




1.5 kg Osso Bucco veal
1 large brown onion (finely diced)
4 cloves of garlic (finely diced)
1.5 litres Moredough veal/beef stock
1 tin diced tomato
1 red capsicum (finely diced)
3 bay leafs
Jacket potatoes


1. In a heavy base fry pan, melt butter, enough to just cover bottom of pan


2. Roll osso in flour, season with salt and pepper, brown all sides in pan


3. In a separate casserole dish, line the bottom with hard vegetables (potatoes, pumpkin and cauliflower) enough to make a good base, place browned osso on  top


4. In the same pan, add cooking oil and cook the onions.  Add garlic and cook until light in colour. Put in the bay leaves and capsicum. Cook for three minutes, add tomatoes and fresh basil, top up   casserole dish with stock until all the contents are nearly covered. Cover with lid or alfoil and slow roast at 180°C for at least two hours.


Tip: The longer and the slower the roasting time, the more flavoursome the dish will become
Osso Bucco Recipe