Did a tasty casserole last weekend. Worked a treat.
500mL of RIS
6 veal osso bucco chops
a couple of handfuls of beans
2 odd carrots
2 chopped tomatoes.
Just soaked the meat for a bit over a day in the RIS and a couple of cloves of garlic.
Then slow-cooked the casserole with all the bits in it (and a lot of pepper and paprika, rosemary, dill, etc).
Bloody easy, bloody tasty.
RIS casserole
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Oliver
- Administrator
- Posts: 3424
- Joined: Thursday Jul 22, 2004 1:22 am
- Location: West Melbourne, Victoria, Australia
Made a Coopers Stout stew last weekend:
Ingredients
4tbsp flour
4tsp paprika
Oil
750g diced beef
2 rashers bacon, diced
2 onions, finely diced
3 carrots, chopped
3 potatoes, diced
Handful of peas
3 cloves garlic, chopped
400g can chopped tomatoes
1tsp chicken stock powder
375ml or so Coopers Best Extra Stout (could have done with more, actually)
Long dash Worcestershire sauce
Long dash soy sauce
1 tsp sambal oelek (chilli would do)
1 large bay leaf
Oregano, dried parsley, pepper
Method
Mix the paprika and flour and roll the meat in it.
Brown meat in heavy-based saucepan (in two batches, depending on size of saucepan).
Remove meat.
Fry onion and bacon for a while, then add garlic.
Add meat and all other ingredients, except carrots, peas and potato, to the pot and bring to boil.
Simmer or put in oven until meat is tender. If on stovetop, stir frequently to prevent catching.
Add potatoes and carrots and cook until potato is cooked.
Add peas right at the end.
Serve with mash.
Delicious!
You should't need any extra salt, as the Worcestershire and soy sauces, and stock are quite salty.
Oliver
Ingredients
4tbsp flour
4tsp paprika
Oil
750g diced beef
2 rashers bacon, diced
2 onions, finely diced
3 carrots, chopped
3 potatoes, diced
Handful of peas
3 cloves garlic, chopped
400g can chopped tomatoes
1tsp chicken stock powder
375ml or so Coopers Best Extra Stout (could have done with more, actually)
Long dash Worcestershire sauce
Long dash soy sauce
1 tsp sambal oelek (chilli would do)
1 large bay leaf
Oregano, dried parsley, pepper
Method
Mix the paprika and flour and roll the meat in it.
Brown meat in heavy-based saucepan (in two batches, depending on size of saucepan).
Remove meat.
Fry onion and bacon for a while, then add garlic.
Add meat and all other ingredients, except carrots, peas and potato, to the pot and bring to boil.
Simmer or put in oven until meat is tender. If on stovetop, stir frequently to prevent catching.
Add potatoes and carrots and cook until potato is cooked.
Add peas right at the end.
Serve with mash.
Delicious!
You should't need any extra salt, as the Worcestershire and soy sauces, and stock are quite salty.
Oliver
Changed up the recipe a bit last night.
750mL cherry lager
lamb forequarter chops
10 cloves garlic
5cm ginger
onion
3 tablespoons paprika
a lot of pepper
handful of rosemary
same of parsley
4 tsp oregano
4 tsp dill
250g tomato
2 carrots
~20 beans
Came out really well. Couldn't really taste any cherry though, so will just use regular lager next time.
750mL cherry lager
lamb forequarter chops
10 cloves garlic
5cm ginger
onion
3 tablespoons paprika
a lot of pepper
handful of rosemary
same of parsley
4 tsp oregano
4 tsp dill
250g tomato
2 carrots
~20 beans
Came out really well. Couldn't really taste any cherry though, so will just use regular lager next time.
I did an APA Chicken the other night that came out pretty good.
1kg Chicked fillets - whole
1 ltr APA (it was young and still cloudy and very hoppy)
2 big mushrooms - chopped
1 onion sliced
1 tsp - Sambol Olek (chili paste)
Chuck it all in a dish and into the oven for 3 hours then thicken with a little corn flour.
The cascade flavour of the APA really came through in the sauce and it was really nice.
1kg Chicked fillets - whole
1 ltr APA (it was young and still cloudy and very hoppy)
2 big mushrooms - chopped
1 onion sliced
1 tsp - Sambol Olek (chili paste)
Chuck it all in a dish and into the oven for 3 hours then thicken with a little corn flour.
The cascade flavour of the APA really came through in the sauce and it was really nice.
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geoffclifton
- Posts: 239
- Joined: Thursday Oct 19, 2006 10:40 am
- Location: Nowra NSW
I pleasantly surprised to find others who like cooking 
Got crock pots? Fantastic for winter meals and not just stews that you can put on in the morning before you go to (4 letter expletive removed) or even the night before. (Next to the breadmakers in Vinneys for $8)
I'm currently having a fling with with cream based crock pots but I'll work up a beer one. ITMT have a go at a chook, 600mL cream, 300mL pale beer, 2 onions. a stock cube and whatever else jumps out of the crisper. Put the pot on auto shift and let it go 8-10 hours.
Cheers, Geoff.
Got crock pots? Fantastic for winter meals and not just stews that you can put on in the morning before you go to (4 letter expletive removed) or even the night before. (Next to the breadmakers in Vinneys for $8)
I'm currently having a fling with with cream based crock pots but I'll work up a beer one. ITMT have a go at a chook, 600mL cream, 300mL pale beer, 2 onions. a stock cube and whatever else jumps out of the crisper. Put the pot on auto shift and let it go 8-10 hours.
Cheers, Geoff.
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geoffclifton
- Posts: 239
- Joined: Thursday Oct 19, 2006 10:40 am
- Location: Nowra NSW
I'm doing a variation of pete's chicken one tonight. I've heard nothing but good things about those slow-cooker things, but am yet to try one. I'm happy with the old corningware still 
Fairly loosely, it will be:
8 cloves garlic
2kg chicken thighs
500g champanions
250mL cream
100g butter
a leek
peas, carrots, corn kernals etc.
Probably flavour it with corriander and mustard seeds- and pepper of course.
Fairly loosely, it will be:
8 cloves garlic
2kg chicken thighs
500g champanions
250mL cream
100g butter
a leek
peas, carrots, corn kernals etc.
Probably flavour it with corriander and mustard seeds- and pepper of course.
I hope you remember the beer!Chris wrote:I'm doing a variation of pete's chicken one tonight. I've heard nothing but good things about those slow-cooker things, but am yet to try one. I'm happy with the old corningware still
Fairly loosely, it will be:
8 cloves garlic
2kg chicken thighs
500g champanions
250mL cream
100g butter
a leek
peas, carrots, corn kernals etc.
Probably flavour it with corriander and mustard seeds- and pepper of course.
Sounds good, let me know how it goes.