With thinner, lighter saucepans, the ingredients often stick to the base, providing an unwanted barbecue flavour.
There is much debate over whether to brown meat and vegetables before adding the liquid. I believe prior sauteing of the ingredients does improve the flavour, but if time is scarce then the "all in together" method is fine as long as the cooking temperature is kept low, allowing for robust flavours to develop.
Vegetarian casseroles are the exception to the rule. They should still be cooked on low heat but as soon as the vegetables are tender the casserole should be served.
To add extra interest to a casserole, serve bowls of sour cream and chopped spring onions for toppings or sprinkle the top with corn chips or potato crisps and chopped fresh herbs.
RECIPES
TEX-MEX BEEF WITH TAMARILLOS
3 tbsp olive oil
1kg stewing beef, cut into 3cm cubes
1 onion, sliced
2 cloves garlic, crushed
1 tbsp each: plain flour, black treacle
1 tsp each: ground cumin, chilli powder
3 large tamarillos, peeled and thickly sliced
400g can each: diced tomatoes, black beans
1 cup beef stock
Preheat the oven to 180C.
Heat oil in a heavy saucepan suitable for the oven. Brown the beef in batches and place aside.
Saute onion until softened then add garlic. Return the meat to the saucepan. Stir in the flour. Add the remaining ingredients. Bring to a simmer then cover and place in the oven. Cook for 1&1/2 hours. Potatoes can be baked in the oven during the last 45 minutes.
Serve topped with sour cream, corn chips and chopped spring onions. Serves 6
RED WINE LAMB SHANKS
6 medium lamb shanks, trimmed
1 large onion, finely chopped
2 x 39g packets oxtail soup mix
1 cup each: red wine, water
1 tsp thyme leaves
2 tbsp tomato paste
400g can diced tomatoes
Preheat the oven to 160C.
Place the lamb shanks and onion in a large, heavy casserole. Combine the soup mix, wine, water, thyme and tomato paste in a bowl. Stir in the tomatoes and juice. Pour over the lamb shanks and onion.
Cover and cook in the oven for 2&1/2 hours, stirring once after about 1 hour.
Excellent served with baked potatoes. Serves 4-6
HUNTER'S CASSEROLE
1kg lean pork steak
Freshly ground black pepper to taste
2 tbsp each: plain flour, olive oil
3 rashers bacon, chopped
1 large onion, chopped
2 cloves garlic, crushed
140g tomato paste
400g can diced tomatoes
1 tsp each: dried basil, oregano
1/2 cup red wine
1/2 cup water
Cut the steak into 3cm cubes. Season with the black pepper and dust with flour. Heat the oil in a large, heavy saucepan. Saute the pork in batches, until coloured. Remove from the pan and set aside.
Add the bacon to the pan and saute, until cooked. Add to the pork. Saute the onion and garlic gently, until softened. Add the remaining ingredients, mixing well. Stir until boiling. Return the pork and bacon to the pan, cover and simmer gently for about 1 hour or until tender. Serves 6
CASBAH CHICKEN
1kg skinned and boned chicken thighs
Marinade: 1 large onion, diced
4 cloves garlic, crushed
1/4 cup each: finely chopped parsley, mint
1/2 tsp ground cardamom
3 tbsp each: olive oil, lemon juice
Casserole: 1 cinnamon stick
3-4 strips orange peel, pith removed
2 tbsp plain flour
1 cup chicken stock
Salt and pepper to taste
400g can each: chickpeas (drained), diced tomatoes
200g pitted fresh dates, halved
Cut the chicken into 3cm cubes. Place in a large bowl with the onion, garlic, parsley, mint, cardamom, oil and lemon juice. Stir to coat well. Marinate for several hours, stirring occasionally.
Preheat the oven to 180C.
Place the chicken and marinade in a casserole. Add the cinnamon stick and orange peel, the flour mixed with the stock, salt and pepper. Cover and cook for 1 hour. Stir in the chickpeas, tomatoes and dates.
Continue cooking for another 30 minutes.
Remove the cinnamon stick and peel before serving. Great served in shallow bowls over rice or couscous, garnished with fresh mint. Serves 6
