Thursday, August 5, 2010

Super duper, easy (and cheap) Chicken Casserole

Chicken Casserole

1kg chicken pieces
1 ½ level tablespoons flour
2 level tablespoons butter
2 rashers bacon, chopped
1 onion, chopped
1 level teaspoon salt
200 -250g mushrooms, sliced
Roll chicken pieces in flour and brown slowly in butter in large frypan. Remove from pan and place in large casserole dish. Put chopped bacon and onion into frypan and cook over low heat until glossy and transparent. Pour over chicken. Add salt and pepper and sliced mushrooms. Cover and cook in oven (160c) until tender – about 2 hours. Remove any excess fat from casserole. Garnish with chopped parsley. Serve with rice and freshly cooked vegetables and salad.

Savoury Curry for all those 'bad' cuts of meat

Savoury Curry

 perfect for the nasty cuts of meat like chuck/gravy/casserole beef and equiv. lamb

1kg budget cut beef (or lamb), diced
Pinch salt
1 onion, chopped
1 tablespoon butter
2 tablespoons flour
½ cup (approximately) milk
1 dessertspoon curry powder
½ teaspoon mustard
1 tablespoon Worcestershire sauce
1 tablespoon tomato sauce
1 teaspoon vinegar
Grated cheese

Place diced meat in saucepan with salt, chopped onion and a little water. Simmer until cooked, stirring now and then. Place meat aside in casserole dish.
Melt butter in a saucepan. Add flour and stir for a few minutes. Add sufficient milk to make a thick paste. Mix curry with a little water. Add mustard, Worcestershire sauce, tomato sauce and vinegar. Add to paste and stir. Pour over meat and stir, top with grated cheese.
Place in oven (180-200c) until mixture is heated through and cheese topping is brown. Serve with rice and green vegetables.