Chicken Memorials

[Fleur]

My oven has been broken for a month or so, and i cannot afford to replace it yet (the joys of being young). I have a huge casserole craving, and was wondering if anyone knew of a casserole (preferably lamb or beef) which i can make using just the hob?

[Lesley]

I usually make mine on the hob. Just cook off some onions, then the meat, add any veg and stock and simmer until cooked - the longer the better.

[Fleur]

thanks, i'm usually quite a good cook, but for some reason casseroles confuse me! thankfully i have my lovely Le Creuset pan to use i think i'l try a lamby casserole then, as soon as the British lamb is in the shops.

[redhotchick]

Fleur, Have you ever made Scouse?

Usually made with lamb (although I have used left over roast rib of beef)

Very similar to what Lesley says. Meat, veg, cover with water. Simmer for ever.

Often made with left over meat from a roast dinner, put it in a big pan (including the bones) add a couple of diced carrots, diced potato and onion. (some people add turnip - I never have and love the simplicity of this dish where all the flavour comes from so few ingredients) Cover the whole lot with water. Cook for hours. A slow cooker is good for this. Season to taste towards the end of cooking. The potato thickens it all up. I like it thick, some people like it more "soupy".

I like to add ketchup and brown sauce before eating. A dash of worcestershire sauce works too.

Not a very exact recipe! Sorry!

 

Probably anything that you would normally cook in the oven could be cooked on a hob on a low heat, just watch it doesn't dry out. Lamb with tomatoes, onions, chick peas and spices would probably work. you know, cumin, coriander seeds, cardamon. What ever you've got in the cupboard. Mmmmmm. If you brown off cubes of lamb and gently soften some onions before putting them in with the tomatoes and then add the chick peas (I use tinned) later, the lamb should stay in pieces rather than disintegrate and the onion will be soft and sweet.

[Guest]

I'm a Liverpool girl and scouse is one of my favourites, my mum (and I) make it like so...

 

brown some cubes of braising steak then add a cple of pints of water, a cple of beef stock cubes and a large onion chopped up. Let it simmer on a very low heat for a cple of hours. Then add 2 to 3 large potatoes cubed and let simmer for another hour, then add some carrots and simmer for 30 minutes or so. Season to taste, thicken with cornflour or a bit of bisto and serve with crusty bread and butter.

 

I always put vinegar or red cabbage on my scouse, DH puts brown sauce on his. Delicious!!!!!!!!!!

 

I make mine in the slow cooker these days but works just as well on the hob or in the oven.

[Lesley]

.... and you can't go wrong with a Le Creuset pan

[Rhapsody]

Browned minced lamb, seasonal veg and lamb stock chucked in on a low heat for about 2 hours. 20 mins or so before you want to eat make some dumplings- equal butter and self-raising flour with a splash of water to bind and for lamb I add chopped fresh rosemary, hand roll them the size of golf balls and pop on top of your casserole, test one (it should look like sponge cake in the middle) to check they're cooked.

Great for a chilly spring day!

[redhotchick]

LOL Had to laugh when I read Poet's scouse recipe. Ask any scouser and you'll get a different variation. some say lamb some say beef. Mostly the same though!

Forgot to say in lamb tagine type thing - Add chilli!. I used dried chillies. 2 or 3 depending how hot you like food.

[Guest]

LOL Had to laugh when I read Poet's scouse recipe. Ask any scouser and you'll get a different variation. some say lamb some say beef. Mostly the same though!

Forgot to say in lamb tagine type thing - Add chilli!. I used dried chillies. 2 or 3 depending how hot you like food.

 

you're not wrong but my recipe is the best one If you used lamb then it would be Irish stew Must be braising steak! Some people use mince but I prefer braising steak.

 

I use Harissa paste when chillis are needed, much easier

[Fleur]

I use Harissa paste when chillis are needed, much easier

 

i ADORE harissa! yumyumyum! i just have it stirred through pasta sometimes, or in a jacket potato.

 

and by the way, casserole turned out ok, which is lucky as my oil-filled radiator broke last night so now i have an oil-filled carpet to fix before the oven gets a look in.