Posted in : Home Chef, Life On Lantau Articles on by : Around DB , , , , Comments: 0

Turn up the heat with these sure-fire crowd pleasers – you can’t go wrong with a classic French casserole

beef lol nov oct


Serves 6
•2lb chuck steak
•3tbsp olive oil
•1 medium onion, sliced
•1tbsp flour
•425ml red Burgundy
•2 cloves garlic, chopped
•2 sprigs fresh thyme
•1 bay leaf
•12oz button onions
•8oz streaky bacon, cubed
•4oz dark flat mushrooms, sliced

Preheat the oven to 140°C. Cut the beef into 2-inch squares and sear in 2 tablespoons of oil. Remove from the casserole and then fry the onion until brown.

Return the meat to the casserole and add the flour, stirring well. Gradually add the Burgundy, stirring all the time. Season, add the garlic and herbs, and put the lid on.

Cook for 2 hours. Fry the button onions and bacon in the remaining oil. Add them to the casserole, together with the sliced mushrooms.
Cook for 1 hour with the lid on. Serve with creamed potatoes or brown rice.

pork lol nov oct

Serves 4

•4 medium pork loin chops
•2oz butter
•4tsp fresh thyme, chopped
•1 large onion, cut into rings
•1 clove garlic, crushed
•1 medium cooking apple
•1 large green apple
•275ml dry cider
•3tbsp double cream

Preheat the oven to 190°C. Sear the pork chops in half the butter in a saucepan. Sprinkle with thyme and transfer to a casserole dish. Add the remaining butter to the saucepan and fry the onion and garlic.

Core the apples and cut them into thick rings, leaving the peel on. Fry the apples for a few seconds with the onion and garlic, and transfer to thecasserole.

Spoon off any fat left in the saucepan and pour in the cider. Bring it up to a simmer, season and then add to the casserole.

Cover and cook for 30 minutes. Pour in the cream and serve with a lightly cooked green vegetable.

chicken lol nov oct

Serves 4

•3½lb chicken, whole
•3tbsp olive oil
•1 clove garlic, crushed
•12 button onions
•8oz streaky bacon, diced
•4 medium carrots, chopped
•4 small turnips, quartered
•2.75ml dry white wine
•425ml chicken stock
•Bunch parsley stalks
•2 sprigs fresh thyme
•1 bay leaf
•8oz mushrooms, sliced

Preheat the oven to 200°C. Sear the whole chicken in the oil. Remove from the casserole and then fry the garlic, onions and bacon. Remove from the casserole and then fry the carrots and turnips. Push the vegetables to the sides with the garlic, onions and bacon, and sit the chicken in the centre. Pour in the wine, stock and herbs, season and simmer.
Cook for 30 minutes with a piece of foil over the chicken breast and the lid off. Add the mushrooms, remove the foil and cook for 30 minutes more, basting frequently.

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