Made me a casserole tonight

Graham_Devon

Do you?! Sounds like a plan to me!!!!! See, my veg was frozen that I chucked in, apart from the leeks, but shhhhhhh, it works!

Thanks for the corned beef thing, might give it a go tommorow actually, as I need to eat these potatoes up....I been on this earth nearly 27 years....what the hell is celeriac!??!

Graham_Devon

Andybez38 wrote: »

It didn't sound too bad Graham, I might even try that myself. Im a novice as you are. But i have found i dont go far wrong with chips.

You can!! Don't buy tesco value chips!!!

Really nice ones are Mccains Rustic chips if you like big chunky ones, and they got hardly any fat in......my favourite ever though are mccains homefries! :drool: Soy sauce on chips too, yum!

I aint got a deep fat fryer, and aint buying one, as I can make batter myself from scratch! I'd be battering anything I could lay my pinkies on and deep frying it!

skintlass

Celeriac (Apium graveolens Rapaceum Group) (also known as 'celery root,' 'turnip-rooted celery' or 'knob celery') is a specially selected Cultivar Group of celery, grown as a root vegetable for its large and well-developed taproot rather than for its stem and leaves. The root is used when it is about 10-12 cm in diameter, or the size of a large potato. Celeriac may be used raw or cooked. It is best to peel celeriac before use, since the outer skin is tough and stringy. It has the celery flavor, so it is often used as a flavoring in soups and stews; it can also be mashed or used in casseroles and baked dishes. The hollow stalk of the upper plant can be cut into drinking straw lengths, rinsed out, and used for tomato drinks such as the Bloody Mary. The tomato juice moving through the stalk is lightly permeated with the celery flavor. Nutritionally, celeriac is low in carbohydrates.

Googled it - knew it looked like an ugly turnip and lots of cheffy people use it but never touched it myself

Graham_Devon

No no no no no. Celery makes me pull funny faces and stick me tounge out.

I'll skip on the celeriac

twink

http://www.vegbox-recipes.co.uk/ingredients/rogues-gallery.php you will find celeriac there

DIRTY_CASH

Hi Graham,

You can usually get a good casserole type dish from the nations favourite pound shop places or off ebay for a few quid - a good fancy make is schlemertopff - german and good for a slow cook. I cook it in a pan on the cooker top but each to their own.

Tesco's do bags of veg ready packed such as tatoes, leeks, small swede, onion, parsnip etc which if you add to chicken, thighs, beef pieces or a breast of lamb (take the bones out when the meat is tender or if you don't mind leave them in and pick around) about 1 to 1 & 1/2 pints of veg, beef or chicken stock. (one cube per pint roughly)

Brown the meat first in a pan, pour in the stock and then add the chopped veg EXCEPT the leek as this cooks quite quickly so pop in in for about 30 mins before finish. Add plenty of salt and black peper and even some herbs such as thyme for some taste.

Experiment a bit - try a glass of red wine with the meat for a different twist.

It you think the sauce is a tad thin, get two tablespoons of cornflour and mix with some water until smooth and pour it into the mix.

Like soups and things they always seem to taste better the next day - the veg breaks down a bit more and thickens up.

Welsh cawl soup is great for starter cooks - I will send you the recipe if you need. Just Pm.

Colemans casserole powders are great especially the sausage dinner one.

Have fun with your cooking and don't be down heartened if it goes pear shaped we all have to start somewhere.

Good Lawd you should have seen some of my efforts.

Well done though! I am proud of you. At least you're a bit more adventurous than most men.

skintlass

Graham_Devon wrote: »

No no no no no. Celery makes me pull funny faces and stick me tounge out.

I'll skip on the celeriac

:rotfl::rotfl::rotfl::rotfl:

Graham_Devon

Dirty, thanks.

So many different recipes. The one I followed said put it in the oven.

As for meat, me and meat don't get on to well, the thought of a chicken thigh in me caserole makes me heave, as it goes slimier anyway in casserole, and thighs are already slimy....I really couldnt stomach it....and as for the lamb with its bone surprise, I couldn't pick around it, I'd have to put it in the bin!!

So, I could maybe try sausages....I only really eat processed meat and breasts

MushyPeas

Hey Graham

Well done on making your second meal from scratch and it being lush

AND you found a use for the bacon!

Where I work there's only a Tesco Metro nearby so I have to buy bags of stuff like onions, even when I only need one. So I use what I need and then chop up the others and freeze in individual sandwich bags. It then means I can get them out in the portion sizes I want for next time.

Looking forward to hearing about your next creation

Graham_Devon

MushyPeas wrote: »

Hey Graham

Well done on making your second meal from scratch and it being lush

AND you found a use for the bacon!

Where I work there's only a Tesco Metro nearby so I have to buy bags of stuff like onions, even when I only need one. So I use what I need and then chop up the others and freeze in individual sandwich bags. It then means I can get them out in the portion sizes I want for next time.

Looking forward to hearing about your next creation

Your not sposed to look, its embarrasing!!!

My next creation is corned beef hash