Chill-cheating casseroles (+recipes)

Tis the season for comfort food and casseroles are champion chill-busters. The cooking time can take longer than other meals, but casseroles take less time to prepare.

You can cook the entire meal in one pot and make double the amount so there's enough for two evening meals. Vegetables can be baked or roasted in the oven at the same time, and desserts can be cooked alongside. The secret of a good casserole is long, low-heat cooking in a tightly covered oven-proof container.

The lower the temperature the longer the cooking and the better the flavour.

This is the mantra of crockpot enthusiasts.

However, if you can time-set your oven then you can have your own slow-cooked meal and bake the vegetables alongside. I rub kumara, potatoes or pumpkin with butter or margarine then wrap them in foil when baking beside a casserole. This prevents them from drying out and heightens the flavour.

If you saute the meat and vegetables before they go into the oven it enhances the taste.

It is important to saute the onion before cooking in a crockpot, otherwise a raw onion flavour can dominate.

For guests, dress up your casseroles by offering different toppings. A classic is gremolata as served on osso bucco (recipe on this page).

Or try salsa verde, finely grated parmesan cheese and toasted breadcrumbs or chopped capers, black olives and anchovies.

RECIPES

PORK, PRUNE & MANGO CASSEROLE

1 tbsp each: rice bran oil, grated root ginger

1 large onion, diced

1 tsp  each: ground cumin, coriander

1kg lean pork suitable for stewing, cut into 3-4cm cubes

2 star anise

1/2 cup pitted prunes

400g can diced Indian-style tomatoes

420g can mangoes, drained

1-2 tbsp  lemon juice

Preheat the oven to 170C.

Heat the oil in a large heavy-based casserole dish or pan.  Saute on medium the ginger, onion, cumin and coriander until the onion is tender.

Add the pork, mixing well, and saute until lightly coloured. Add the star anise, prunes and tomatoes. Cut the mangoes into smaller pieces if necessary. Add to the casserole. Cover and cook in the oven for 1 1/2 to 2 hours until the pork is tender. Add lemon juice to taste.

Alternatively, cook in a slow cooker for 6-8 hours on low.

The juices can be thickened with 1 tablespoon of cornflour mixed to a paste with 2 tablespoons of water.

Great served on creamy polenta or with baked kumara. Serves 6-7.

ITALIAN-STYLE LAMB HOTPOT

4-6 large lamb shoulder chops

1/2 tsp dried oregano

1 small onion, finely chopped

freshly ground salt and pepper to taste

1 cup lamb jus or other good meat stock

2 tbsp  tomato paste

2 cups frozen sliced beans

1/2 cup pitted black olives

1 red pepper, sliced

Preheat the oven to 160C.

Place the trimmed chops in a large shallow casserole. Sprinkle with the oregano, onion and seasoning. Combine the stock and tomato paste and pour over the meat. Cover and bake for 1 hour.

Add the beans, olives and red pepper. Cover and continue cooking for another 30 minutes. It can be thickened with two teaspoons of cornflour mixed to a paste with a little water. Stir into the juices. Return the casserole to the oven for about 10 minutes until thickened.

Serves 4.

TARRAGON CHICKEN IN WINE

2 whole skimmed and boned chicken breasts

3 tbsp  flour

Salt and pepper to taste 

1 tsp dried tarragon

3 tbsp  canola oil

2 each: medium carrots, potatoes

4 pickling-sized onions

1 cup riesling

1/2 cup chopped fresh mixed herbs such as basil, parsley, thyme

Preheat the oven to 180C. Discard chicken skin and cut each breast in half. Toss in the combined flour, salt, pepper and tarragon. Heat the oil in a pan and saute the chicken until browned. Place in a casserole.

Peel vegetables, cut into 2cm cubes, toss in the remaining flour and brown in the remaining oil. Add to the casserole.

Bring the wine to the boil in the pan, stirring in any burned pieces of meat and vegetables.

Pour over the chicken.

Cover and cook for 1 hour, or until cooked. Five minutes before serving, stir in the herbs.

Perfect served with crispy baked potatoes. Serves 4.

OSSO BUCCO

2 tbsp olive oil

2kg beef shanks, cut about 4cm thick

Freshly ground salt and black pepper to taste

1 large onion, chopped

2 carrots, diced

3 cloves garlic, crushed

2 cups good quality tomato pasta sauce

1 cup red wine

1 tsp dried basil

Gremolata:

4 tbsp chopped parsley

1 tbsp  finely grated lemon rind

2 cloves garlic, crushed

Preheat the oven to 160C.

Heat the oil in a large pan suitable for the hob and oven. Brown the shanks then remove and season.

Add the onion, carrots and garlic to the pan.

Stir-fry for about  six minutes or until the onion is tender.

Add the pasta sauce, the wine and basil. Return the shanks to the pan and bring to the boil. Cover and cook in the oven for 2 1/2 hours or until the meat is tender.

Meanwhile, combine the ingredients for the gremolata.

Remove the shanks to a warm platter. Skim off any fat from the cooking liquid.

Bring the liquid to the boil and cook until slightly thickened. Spoon the sauce over the shanks. Serve sprinkled with the gremolata.

Excellent served with mashed potato or creamy polenta.

Serves 6.