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Your online resource for all things culinary |
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Casseroles This is a method of "wet" cooking where foods are cooked slowly in a covered vessel the oven. Once again, a substantial amount of liquid is added, usually sufficient to just cover the food. � Pies Many pies are an excellent form of slow cooking, be they made with a pastry crust or with an alternative topping such as potato. � Pot Roasting Traditionally used for large cuts of meat or joints which are� browned on all sides in butter or oil, then placed on a deep bed of seasoned root vegetables with a very little liquid, and cooked very slowly in a covered dish in the oven.� This method enables cheaper cuts of meat to be "roasted" rather than stewed or casseroled. � Stews This is a method of "wet" cooking where foods are cooked very� slowly in a covered vessel on the top of the stove with� enough liquid added to completely cover the food. Many types of food can be stewed from meat to vegetables to fruit,� although the timing will obviously differ depending on the item used. � Tagines This is another method of "wet" cooking where foods are cooked very� slowly in a specialist covered vessel on the top of the stove. It has become a very popular type of dish in recent years which originally hails from Morocco. Many types of food can be used from meat to vegetables . There are tagine recipes below however to find them all in one place visit the Morocco Speciality dish Tagines page. � Preparing ingredients for slow cooking� Liquids� -� Most slow cooked dishes require liquid in various measures. This can be water, milk,� stock, wine, beer or cider. Do experiment to create new and unique flavours and remember alcohol such as wine adds to the tenderising process. � Bakes In general, keep all of the the ingredients in quite small pieces or thinly slice items such as potatoes. Smaller fish can be left whole and larger fish can be cut into cutlets or fillets. � Boiling/ Poaching -� Usually used for larger cuts of meats such as bacon and meat joints and whole chickens which are cooked on the stove top.� When cooking with the addition of vegetables which are going to be served with the dish (rather than just as flavourings), leave them in large pieces too so they don't disintegrate during the long cooking process. � Braising -� Older vegetables should be cut up into bite-sized pieces however baby vegetables such as carrots and turnips can be left whole as can items such as steak. � Casseroles -� Older vegetables should be cut up into bite-sized pieces however baby vegetables such as carrots and turnips can be left whole as can items such as chicken breasts. � Pies Keep the ingredients in small uniform sized pieces to ensure even cooking. � Pot Roasting� -�� Vegetables should be cut into small pieces but the meat left in one large piece. � Stews� - �All ingredients are usually cut into bite-sized pieces before being cooked. � To brown or not to brown....� Where braising or pot roasting is concerned, the browning of the ingredients before the liquid is added is an intrinsic part of the process, adding the desired flavour to the finished dish and should always be done. � In stews and casseroles, whilst the main reason for browning is to "seal" the juices in meat, as well as adding extra flavour,� this is not always necessary and is entirely dependent on whether you have the extra time it takes to do so. However, if you do decide to brown ingredients before adding the liquid, make sure you don't overcrowd the pan as this just results in the meat being stewed rather than sealed which defeats the object. Timing for slow cooking
� Slow Cooking RecipesBelow are just a few of the many� slow-cooked recipes on this site to help you on your way however do experiment with ingredients, especially those which are in season. � Happy Slow-cooking! � Jump to recipes: � Bakes� |� Boiling/Poaching� |� Braising� |� Casseroles� |� Pies� |� Pot Roasts� |� Stews� � Key:-�� Veg = Vegetarian���� HT = Hot����� CD = Cold����� SP = Soup����� HD = Starter����� MC = Main Course� ACC = Accompaniment����� DP = Dessert/Pudding���� CBF = Cakes/Baked Fayre � Seafood Baked Gloucester Cod��� HT� MC� English� 45mins Moroccan Baked Fish��� HT� MC� Moroccan 50mins Savoury Baked Fish��� HT� MC� British� 50mins Salmon and Potato Slice��� HT� MC� 55mins Garlic Baked Cod��� HT� MC� 60mins Snapper Crillo��� HT� MC� Venezuelan� 60mins Baked Mackerel in White Wine��� HT� MC� Bulgarian� 65mins Tuna Lasagna��� HT� MC� 80mins Aubergines Caskets HT MC 90mins � Beef & Veal Beef and Cabbage Bake��� HT� MC� British� 75mins Meat Lasagne��� HT� MC� 80mins Stuffed Marrow��� HT� MC� 90mins Bobotie HT MC South African 110mins Shipwreck�� HT� MC� Canadian� 130mins One Pot Dinner in a Pumpkin��� HT� MC� British� 170mins � Lamb Lamb and Courgette Bake��� HT� MC� M.Eastern� 45mins Moussaka�� HT� MC� Greek� 135mins Mrouziya��� HT� MC� Moroccan� 200mins � Poultry & Game Turkey, Almond and Cheese Bake�� HT� MC� British� 45mins Chicken Stuffed Marrow�� HT� MC� English� 50mins Turkey and Ham Crumble�� HT� MC� 55mins � Pork & Bacon Luncheon Meat and Broccoli Bake�� HT� MC� English� 55mins Scalloped Ham with Yam�� HT� MC� West Indian� 85mins Potato and Double Gloucester Bake�� HT� MC� English� 90mins � Vegetables & Vegetarian Creamy Spinach Pasta Bake�� Veg� HT� MC� 45mins Stuffed Cabbage�� Veg� HT� MC� 100mins Lentil Lasagne��� Veg� HT� MC� 110mins Lentil and Parsnip Bake��� Veg� HT� MC� 120mins � Jump to recipes: � Bakes� |� Boiling/Poaching� |� Braising� |� Casseroles� |� Pies� |� Pot Roasts� |� Stews� � Kouneli Stifado� (rabbit)�� HT� MC� Greek� 85mins plus marinating Bacon with Broad Beans��� HT� MC� 90mins Cinnamon Milk Pork��� H T MC� Colombian� 100mins Boiled Bacon with Cabbage�� HT� MC� British� 120mins Poached Chicken��� HT� MC� 120mins Boiled Leg of Lamb��� HT� MC� Irish� 140mins Boiled Beef and Carrots��� HT� MC� English� 170mins Bavarian Sauerbraten��� HT� MC� German� 200mins plus marinating � Seafood Braised Squid�� HT� MC� Portuguese� 110mins Braised Swordfish�� HT� MC� Tahitian� 85mins � Beef & Veal Braised Beef with Mushrooms��� HT� MC� 120mins Braised Beef��� HT� MC� 170mins Braised Veal with Herbs���� HT� MC� 140mins � Lamb Sardinian Leg of Lamb�� HT� MC� Italian� 105mins Venetian Lamb�� HT� MC� Italian� 120mins Turkish Braised Lamb��� HT� MC� Turkish� 125mins Braised Lamb with Rhubarb��� HT� MC� 130mins Oregano Braised Lamb��� HT� MC� 130mins Braised Lamb Shanks��� HT� MC� 160mins � Offal Braised Sweetbreads�� HT� MC� English� 65mins Braised Lambs Hearts��� HT� MC� 120mins � Poultry & Game Braised Rabbit in Rioja��� HT� MC� Spanish� 65mins Molasses Braised Rabbit�� HT� MC� 80mins Honan Braised Duck��� HT� Chinese� MC� 100mins Braised Chicken with Spices��� HT� MC� 120mins Braised Turkey Breast in Mushroom Sauce��� HT� MC� 120mins Braised Guinea Fowl��� HT� MC� 125mins � Vegetables Tangy Celeriac Braise��� HT� ACC� 45mins Braised Fennel����� HT� ACC� 60mins Braised Chestnuts with Port��� HT� ACC� 70mins � Jump to recipes: � Bakes� |� Boiling/Poaching� |� Braising� |� Casseroles� |� Pies� |� Pot Roasts� |� Stews� � Slow Food - Casseroles � (click to go to the main Casseroles Page) � Seafood Salt Cod Pie��� HT� MC� Portuguese� 60mins plus soaking Smoked Cod Pie��� HT� MC� Irish� 70mins Brill and Vermouth Parcel�� HT� MC� 75mins plus marinating Eel Pie�� HT� CD� 100mins Stargazy Pie��� HT� MC� British� 105mins � Beef & Veal East End Pie and Liquor��� HT� MC� English� 70mins Traditional Cornish Pasties��� HT� CD� MC� PIC� English� 80mins Steak and Ale Pie��� HT� MC� English� 170mins Steak and Kidney Pie���� HT� MC� British� 190mins Tourti�re du Saguenay��� HT� MC� Canadian� 200mins Steak and Kidney Pudding��� HT� MC� British� 265mins � Lamb Shepherd's Pie��� HT� MC� English� 60mins Antipodean Lamb Pie�� HT� MC� Australian� 75mins Gloucestershire Squab Pie�� HT� MC� English� 90mins Cotswolds Squab Pie�� HT� MC� British 105mins � Pork & Bacon Sausage and Apple Pie�� HT� CD� MC� English� 60mins Huntingdon Fidget Pie��� HT� MC� English� 80mins Pork and Beef Tourti�re�� HT� MC� Canadian� 80mins Pork and Potato Tourti�re��� HT� MC� Canadian� 80mins � Poultry & Game Leftovers Turkey Pie�� HT� MC� British� 65mins Game Pie��� HT� MC� English� 120mins plus cooling Boer Chicken Pie�� HT� MC� South African� 150mins � Vegetables and Vegetarian Cheese and Spinach Pie�� Veg� HT� MC� 90mins Creamy Potato Pie�� Veg� HT� MC� 90mins Kulebyaka�� HT� MC Russian� 120mins � Jump to recipes: � Bakes� |� Boiling/Poaching� |� Braising� |� Casseroles� |� Pies� |� Pot Roasts� |� Stews� � Pot Roasted Pork with Grapes�� HT� MC 120mins Pot Roasted Chicken��� HT� MC� 130mins Pot Roasted Lamb with Sweet Potatoes�� HT� MC� 140mins Pot Roasted Beef��� HT� MC� 165mins � Slow Food - Stews -� �(click to go to the main Stews Page include tagines, Curries etc) � |
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