Good to know > Complete Guide to Casseroles

What is a casserole?
When it comes to winter comfort food, it's hard to beat the wonderful flavours and aromas you get from slow-cooked casseroles. This simple cooking method takes everyday cuts of meat and chicken and transforms them into hearty, delicious meals.
The real beauty of casseroles is how easy they are to make. All you need to do is combine the prepared ingredients in a casserole dish, then cover and place in the oven to cook. The indirect heat of the oven warms the ingredients slowly, preventing the food from sticking together and burning onto the base of the dish.
Casseroles are cooked in a deep ovenproof dish (with a tight-fitting lid) that is glass, ceramic, cast iron, or any other ovenproof material. While the whole process
of casseroling is fairly simple, there are a few secret tips and tricks that can help you
turn an ordinary casserole into an outstanding dish from the oven. By following our easy guide, you'll discover the art of making great casseroles, which cuts of meats
to use and how to prepare them in advance to make them taste even better.
WHAT YOU NEED
• Sharp cook's knives and chopping boards for cutting the ingredients.
• A flameproof, ovenproof casserole dish, with a tight-fitting lid, for browning ingredients on the stovetop and then cooking the casserole in the oven.
• A frying pan is necessary if you don't have a flameproof casserole dish
to brown the ingredients on the stovetop before transferring them to an ovenproof casserole dish to cook in the oven.
• A flat-edged wooden spoon for stirring and dislodging ingredients from
the base of the pan or casserole dish when browning.
• A tea towel for removing the hot casserole dish from the oven.
MEAT KNOW-HOW
Meat is the soul of most casserole dishes. Here are a few points to remember when selecting and
preparing meat for your casserole.
• Choose tougher cuts of meat.
They have more connective tissue that becomes tender and doesn't disintegrate when cooked slowly. They also tend
to be more flavoursome in casseroles.

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(See Perfect Casserole Cuts, p 116.)
• Coat the meat in flour just before cooking. If you coat it too early, the moisture in the meat absorbs the flour and spoils the texture of the casserole.
• Begin by browning the meat or chicken, separately, before adding vegetables, liquids and herbs. This
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.
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.

 

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