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Good to know > Complete Guide to Casseroles
Complete Guide to Casseroles
seals in the juices and adds flavour.
• Work in batches when browning
meat or chicken. If you add too much
to the pan at once, it will cook in its
own juices and become tough
Step 1
Place flour on a plate. Season
with salt and pepper. Add the meat and toss to coat. Shake off excess. Alternatively, place seasoned flour in a sealable plastic bag. Add the meat and shake to coat. By coating
the meat in this way, the flour thickens the liquid in the casserole.
Step 2
Heat oil in a flameproof, ovenproof casserole dish or large non-stick frying pan over medium heat.
Add one batch of meat and cook
for 2-3 minutes or until brown. Transfer to a plate. Repeat with
remaining meat, reheating the
pan between batches.
Step 3
Add a little extra oil to the dish
or pan. Add the vegetables, such
as onion, carrot and celery, and
any extra ingredients, such as
bacon or prosciutto. Cook,
stirring with a wooden spoon, for
2-3 minutes or until the vegetables
are soft and slightly golden.
Step 4
Return the meat to the dish. If using a frying pan, transfer the meat and vegetables to an ovenproof dish. Stir in the liquid ingredients, such as stock, wine and canned tomatoes, and herbs or spices, if desired. Cover tightly and bake in the oven according to your recipe.
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MAKE IT AHEAD One of the advantages of casseroles is that you
can cook them in advance. If possible, make your casserole one day ahead and store in the fridge - this intensifies the flavours of the dish. To freeze ahead, cool the cooked casserole, then freeze in an airtight container for up to three months. Don't add dairy products, such as cream, to the casserole before freezing, or the mixture will curdle.
• Work in batches when browning
meat or chicken. If you add too much
to the pan at once, it will cook in its
own juices and become tough
Step 1
Place flour on a plate. Season
with salt and pepper. Add the meat and toss to coat. Shake off excess. Alternatively, place seasoned flour in a sealable plastic bag. Add the meat and shake to coat. By coating
the meat in this way, the flour thickens the liquid in the casserole.
Step 2
Heat oil in a flameproof, ovenproof casserole dish or large non-stick frying pan over medium heat.
Add one batch of meat and cook
for 2-3 minutes or until brown. Transfer to a plate. Repeat with
remaining meat, reheating the
pan between batches.
Step 3
Add a little extra oil to the dish
or pan. Add the vegetables, such
as onion, carrot and celery, and
any extra ingredients, such as
bacon or prosciutto. Cook,
stirring with a wooden spoon, for
2-3 minutes or until the vegetables
are soft and slightly golden.
Step 4
Return the meat to the dish. If using a frying pan, transfer the meat and vegetables to an ovenproof dish. Stir in the liquid ingredients, such as stock, wine and canned tomatoes, and herbs or spices, if desired. Cover tightly and bake in the oven according to your recipe.
read on below advertisement
MAKE IT AHEAD One of the advantages of casseroles is that you
can cook them in advance. If possible, make your casserole one day ahead and store in the fridge - this intensifies the flavours of the dish. To freeze ahead, cool the cooked casserole, then freeze in an airtight container for up to three months. Don't add dairy products, such as cream, to the casserole before freezing, or the mixture will curdle.
Recipes Michelle Southan Photography Alan Benson Styling Julz Beresford
