Casseroles

Casseroles are so versatile. We all have too much to do and not enough time to do it in, little help in the kitchen , and to have a dish that will feed two or twelve with very little preparation is a blessing.

Originally a French word for a stew pan or open pot, today’s casserole is basically a combination of meat, or fish, and vegetables in a rich gravy, which has been cooked slowly in the oven, or on the stove. The ingredients, can be your own or from recipes contained in this section, piled into the pot, put into the oven and forgotten about until it’s time to eat. In most cases the longer the casserole cooks, the better it is.

Here we have a dish that can be stretched for an unexpected dinner party, pre-cooked and frozen by the planners-ahead, and leftovers reheated.

The theme of meat or fish and vegetables is always the same, but the variations are infinite; casseroles are so simple to prepare that anyone, even the novice just starting out in the kitchen, can create like a master chef.

The preparation for a casserole is minimal: take one pot, a few simple ingredients, cover, put on a low heat and, presto, you really don’t need to think of it again until you are ready to eat. There’s no need to panic if you are missing one or two of the ingredients — just substitute something else; casseroles are very flexible and your meal will not be ruined, merely a little more individual.

Casseroles are practical too, for they are cooked and served in the one pot, which means a minimum of dishes to wash up. Economical as well, just how economical the dish is is up to you, many of the basic ingredients are to be found in the kitchen cupboards, the less expensive cuts of meat, fish and poultry are ideal for this type of cooking, the slower the meat cooks, the more flavour it emits, the sealed dish ensuring that nothing is wasted or evaporates.

Nowadays, there is an enormous choice of attractive oven-to-table dishes, earthenware, cast iron, enamel, glass, just a few of the different materials from which to choose, but when buying do make sure that the base of the dish is flat for oven cooking, the handles are ample and the lid tight-fitting.

With the meal practically cooking itself, all that remains is the addition of jacket-baked potatoes, a crisp, tossed green salad and perhaps a favourite wine, the host has time to enjoy guests or family.

Whilst in the oven, is a hearty meal which has been prepared with a minimum of fuss to be eaten with a maximum of enjoyment.