Island Life Magazine Ltd December 2008/January 2009 | Page 94
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Local food & drink
Winter warmers
The abundance of root vegetables on the list
of seasonal produce shout out casserole.
There is nothing more warming or
satisfying than a well flavoured stew. It can
be made posh with the addition of red wine
and mushrooms and called coq au vin or
beefed up with the addition of stout but the
common casserole has many advantages.
It can be cooked in one pot, vegetables,
meat and sauce – so much less washing up.
After the initial preparation there is nothing
more to do than wait and then serve.
It can be cooked long and slow which
means cheaper cuts of meat can be used
and they still melt in the mouth. Lamb, Beef,
Pork or Chicken all make great casseroles,
even sausages can be used.
Whilst cuts of meat with bones in do
impart flavour they can make eating more
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complicated. It can be bulked out with
economical additions such as dumplings,
plain or flavoured with herbs.
Practically every culture has it’s own stew
so the choice is endless. The Irish stew
using lamb is delicious and the Lancashire
Hotpot with a crusty rosette of potatoes
is a complete meal. Coq au vin with the
addition of red wine to a chicken casserole
or paprika, peppers and sour cream to create
a Hungarian Goulash, or an Apple and Pork
casserole make a satisfying main course for
a dinner party and leave the host or hostess
free to b e with guests rather than slaving
over a hot stove.
A garnish of garlicky croutons or French
sticks and a sprinkle of parsley added to your
stew can make a satisfying and appetising
meal.
The same root vegetables can be
transformed with the addition of fish to a
bouillabaisse or substantial chowder. For
vegetarians the basic root vegetable stew
can be enhanced with, beans or pasta and
topped with bread or potatoes and melted
cheese.
It is more than an old wives tale that often
stews taste even better the following day.
Reheat well to ensure no bugs are present
and enjoy two days meals with just one days
cooking.
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