[prev] [thread] [next] [lurker] [Date index for 2005/10/13]
> On Thu, Oct 13, 2005 at 10:31:47AM +0100, Russell Joanne (ST) said: > > That sounds lovely. What would be a good vegetable to substitute for duck as O > > /H is a veggie. I have been making similar veggie-tastic casserole of late, because it's winter and I love winter veg cooking. It goes something like; Saute large chopped onion, large chopped leek, lots of garlic, until just starting to brown so they're all gooey and sweet. Shallots would be ace here, too, if I ever had any. Add lots and lots of red wine. Add some veg stock. Heat. Toss in red peppercorns, bay leaf, sage, rosemary, thyme, paprika, ground nutmeg, ground coriander, a dribble of balsamic vinegar, a dribble of mushroom ketchup. Chop large chunks of lots of root veg (I used celaric, romany potatoes, sweet potatoes, swede, turnip, carrot, parsnip). Throw them all in the nummy stock, pop the lid on, and leave in the oven for 90 mins (on about 160c). Then add cheese and herb dumplings (which is just cheese and herb scone mixture made into small balls*) to the pot, leave the lid off, and cook for another 20 mins. Then scoff it all, with help from Sean. I am contemplating making a dumpling hat for the next one; covering the entire casserole with a layer of scone mixture, so as not to lose any tasty juice because of evaporation. *Cheese and herb scone mixture is finely grated cheeses of all the sorts you have in the fridge, rubbed with flour and a smidge of baking powder until breadcrumby, then you add in tasty herbs and some garlic and pepper, and then you mix in milk until you have nice dough, and there you have it. MarnaThere's stuff above here
Generated at 00:02 on 18 Oct 2005 by mariachi 0.41