Recipes tagged with: casserole

Duck Leg Casserole with Orange and Olives

Duck Leg Casserole with Orange and Olives

A marinated and slow cooked duck casserole which does not have a thickened gravy. It is sweet from the fresh sun ripened tomatoes, deliciously citrussy from the orange zest and juice with a briny saltiness from the olives. It tastes even better the next day.

  • Time: Marinade the duck overnight if possible. Takes 1 hr 15 mins in the oven.
  • Complexity: medium

Moroccan Spiced Lamb

Moroccan Spiced Lamb

A traditonal spiced Moroccan lamb stew. Shoulder is the best cut to use and cooking on the bone is preferable as you will get a deeper and richer flavour to the stew. Serve with steamed cous cous or buttery mashed potato.

  • Time: 20 minutes plus 2 hours cooking time in the oven.
  • Complexity: medium

Red Poll Shin and Oxtail Stew

Red Poll Shin and Oxtail Stew

Red Poll is a native breed of Suffolk producing excellent beef. Your local butcher will be able to provide a whole oxtail and cut it into sections for you. Use well sourced meat that has been hung for at least 28 days. The stew must be slow cooked until the meat falls from the bones. Try and use shin if possible as although it takes longer to cook it makes a gorgeous more gelatinous, sticky and lip smacking gravy. It's a cheaper cut too.
This recipe is great for slow cooking on a camp fire fire and I always make it in my South African Potjie over smouldering logs. It works just as well made in a casserole or saucepan and cooked in the oven.

  • Time: Full cooking time is 4 hrs. Can be made ahead.
  • Complexity: medium