Casseroles/Stews
Chicken with Vermouth and Mushrooms
A dish that has been in my repertoire of recipes for about 25years. It uses the dark meat of the chicken legs and thighs on the bone, cooked with some wonderful flavourings, to make a tasty casserole with a creamy finish. And the nice thing about a casserole is that you can take it to the table and serve directly from the cooking vessel. Accompany the chicken with steamed white rice and a fresh green salad.
Chicken, Preserved Lemon & Prune Tagine
The tagine is one of Morocco’s most well-known dishes. It’s a great way to do a slow cooked meal that is moist, flavoursome and you don’t necessarily need a tagine dish and open fire to achieve success! This recipe uses the hero of many Moroccan dishes – the preserved lemon.
Morocco – Marrakesh
Coq Au Vin
This is an easy variation of a traditional French dish which has many regional interpretations. The key ingredient is always the wine and you will need a large heavy-based saucepan or ovenproof casserole dish with a lid. Coq Au Vin is a great dish to make for a large number of guests because the recipe can be multiplied easily, prepared the day before and served at the table.
Heroic Hanoi Clay-pot Chicken
You don't need a clay pot to make this, but a clay pot will add an air of authenticity. Any ovenproof dish will do, as long as you can cover it with foil or a tight-fitting lid.
Orange Duck Casserole
In a restaurant I look for dishes that I might not cook at home. In the past, duck was often high on that list for it is only in very recent times that whole ducks and duck legs and breasts have become readily available in supermarkets. Now I will often pick up duck for our dinner.
Spicy and sweet, this casserole style of cooking is perfect for entertaining. Duck legs are simmered slowly to make a juicy main course, and the dish can be cooked ahead and then gently...