Posts Tagged ‘slow-cooking’

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!

 

 

 

Ingredients
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
Salt
Pepper
Jacket potatoes
Pumpkin
Cauliflower
Flour
Butter

Method

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