Wednesday, 29 February 2012

Hearty casserole

This is a basic recipe for a meat, offal and potato casserole, which makes a complete meal. Quite a few variations are possible, involving pretty much any cuts of meat and offal, and most of the veg and herbs could be varied too. It would just be necessary to find the appropriate cooking times, which is quite possible, given that the meat items are added one at a time.

Serves 6
Total cooking time around 90 minutes.

Lamb neck fillet 200g
Lambs liver 200g
Beef heart 150g
2 Merguez sausages
Black pudding 50g
4 good-sized potatoes
2 shallots
4 cloves garlic
2 sticks celery
1 can butter beans (optional)
2 tbsp tomato puree
1 carrot
1 tbsp Hungarian sweet paprika puree
0.5 glass red wine
dash of red wine vinegar
a few drops Worcestershire sauce
2 tbsp sauce flour
0.5 tsp paprikon (Spanish smoked paprika powder)
salt, pepper
400ml stock
bay leaves
olive oil

Chop the lamb into bite-sized pieces, and chop the shallots and celery. Fry in olive oil in a frying pan for two or three minutes then add half the shallot and celery, and two of the garlic cloves, finely chopped or pressed. Cook until the lamb is browned, then turn into a casserole pan big enough to take all of the ingredients with the stock. Deglaze the pan with the red wine and vinegar and add to the pan. Add the herbs, tomato and paprika puree, Worcestershire sauce, salt and pepper to the pan. Bring the contents of the pan to the boil and allow to simmer for 15-20 mins while you prepare the other ingredients.

Chop the remaining meat into bite-sized pieces, coating the heart and liver in flour. Chop the potatoes and remaining vegetables into small pieces.

Add the potato, carrot and remaining celery, shallots and garlic to the casserole pan. Heat some more olive oil in the frying pan and then briefly fry and add the remaining meat items into the pan in the following order (replacing and heating oil whenever necessary):
merguez, black sausage, heart, liver. Keep the pan simmering, and stir occasionally to cook evenly and stop the flour from sticking on the bottom. Add more stock or water if necessary to obtain the desired amount of liquid and the right consistency.

When the potatoes are nearly cooked (about 20 mins after they were introduced) add the kale, stir in well, and allow to cook for a couple of minutes then serve.

I made this quantity just for myself and froze 5 portions in take-away containers for future offaly ready meals. It freezes and reheats well, and due to chopping everything up in small pieces, is easy to eat.

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