To add to my four easy suppers, I have a few more recipes that have become staples in my menu calendar, especially now the cooler days are approaching. I love a casserole. Fortunately the family does too! I can put it in the oven after lunch and leave it there and instead of a mad dash to prepare tea and get it to the table on time. I only have to chop up some green vegetables and steam them and it's ready to serve. If I play it right and wash up after my lunchtime preparation, I even get a bit of evening sitting down, which is wonderful!
So here they are. With any of these recipes, we like roast butternut squash and carrots. Cut them up in chunks/slices and pop them in the oven in a roasting tin at the same time, dabbed with some GAPS legal, tolerated fat, (I use lard), and they should be beautifully cooked by the time the meat/fish is ready. Just turn them once or twice if you can, or at least once the fat has melted to baste them.
A nice easy one, that can easily be adapted to suit your family's favourite ingredients.
Basically, put some raw chicken pieces - could be quarters, thighs, drumsticks, whatever you like, in the bottom of the casserole dish.
Add the diced vegetables of your choice - leeks/onions/mushrooms/ carrots/frozen peas/peppers.
Then pour over chicken stock - though I often just use plain water and with the chicken juices it turns out flavoursome. You need enough for the chicken to just have it's top poking above the surface to go nicely brown and crisp.
Season with your favourite seasonings - we use sage, reminiscent of stuffing!.
Pop it in the oven.
Now the temperature is up to you. It will need about 3 hours at 140 deg (fan oven), but if you want it sooner, then turn it up - 160, or even 180 and make sure it's well cooked before you serve - no pink bits showing in the meat and juices running clear.
Any left over broth can be cooled and stored in the fridge for another day.
Once again, easy to adapt.
What I do:
Sautee an onion (and mushrooms) if desired.
Pop them into the casserole dish.
Then brown your meat - be it venison, or diced steak, or minced beef etc...
Add the beef stock - enough to cover the meat in the pan and a little more as it will evaporate (this isn't so nice with water), plus any vegetables (like carrots/swede) and seasonings. Bring to the boil.
Sometimes I add some tomato paste, or leftover Passat, but that's not necessary.
Pour the stock over the onions. Make sure the meat is covered and add a little boiling water if necessary.
Pop it in the oven.
This will need 2 1/2 to 3 hours at about 160 deg. (fan oven), Gas 4, to ensure the meat is tender.
I do check on it half way through and top up with boiling water to stop it cooking dry.
Make sure they all finish their nutritious broth and not leave it swilling round the plate!
Rather similar and just as easy.
Use either fresh fish or frozen. We like fresh trout, or frozen salmon.
Make a layer of veg at the bottom of the casserole dish - onion, leek, mushrooms, frozen peas.
Then add stock - I use chicken stock as we don't like fish stock unfortunately as I understand it's very good for you, or I use a tin of coconut milk (see below - lovely and creamy!). Again- use enough to cover the vegetables and season well - I add parsley and salt and pepper.