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HOME AND LIFESTYLE GODDESS

THIS ISSUES RECIPE

TIME TO BRING ON THE COMFORT FOOD

ITS TIME TO BRING OUT THE SLOW COOKER IF YOU HAVE ONE, IF NOT AN OVEN PROOF DISH FOR SLOW COOKED CASSEROLES

Now I never used to be a lover of casseroles, however in recent years I have discovered the joy of these. One of the best things is I do not have to keep giving it my attention. I can season the meat (vegetables, quorn if you are vegetarian) you can put it in your dish or slow cooker and it looks after itself. Shame everyone else in your life does not do the same!

Here are some of the pleasures of this type of cooking:

Less washing up, one pot or maybe an extra saucepan
You can use up what is in your fridge, and people will just think you are adventurous
You can put it in the slow cooker or on a low oven and not take any notice of it
You can add different seasonings and you will have different dishes
If using meat, you can use the cheaper cuts and they will come out delicious
You can give the food wonderful names and no one knows any different

I made a hot pot recently (thats what I called it) and here is how I did it.

Ingredients:

Frozen lamb chops

2 x Onions

1 x Leek

Several Carrots (your choice)

Parsnips

Turnip

Fresh Thyme

Potatoes

Stock Cube

Tin of Scotch Broth Soup

Garlic

The thing I find with this type of cooking you need to season well. I used frozen lamB chops as they are less expensive, so you can get more for your money. Trim any fat and season with what you fancy. For mine, I used plenty of black pepper, some salt, lamb seasoning, mixed herbs

I left it to sit a while in dish I was going to use, then added the tin of soup, some water, stock cube and a couple of cloves of garlic and all the other vegetables apart from the potatoes. I am not talking single layer, looking pretty, I am talking pile it in

I covered the dish. I have one like this

If cooking chicken, less time needed in the first part of cooking, but if beef, stick to these times. If doing a vegetarian option, obviously so much less cooking, but you will know what is best

It is a hearty, warming and satisfying dish, which if you lucky enough to have left overs, heats up well

Enjoy!

A quick word why I choose this type. The lid works perfectly and acts a kind of vacuum, and seals the flavour in. It can be a bit of an effort to get the lid off at times, but a knife around the edge breaks the seal. It is a versatile dish, as I use it to cook roast meat, and without the lid to cook roast vegetables. My mum had one and she used to use on the top of the stove to make curry, so it is very versatile. If storage is at a premium in your kitchen, it is a great all rounder.

I cook the meat and vegetables in the oven on around 180 degrees for a couple of hours, then have a look at the food, and give it a stir and a quick taste, I usually add some extra seasoning.

I have cut potatoes in slices, but not too thin. I like to do a double layer. Add a bit of sea salt on the top. Put the lid back on and put back in the oven for another hour.

Remove lid and return to the oven to allow potatoes to brown, do not over do it, you do not want crisps. You want soft in the middle, with a little crisp around the outside type of potato. I serve with sprouts, I love them, but it is your choice.

I was cooking for six so hence using the dish, but it works well in the slow cooker.