Saturday, 6 August 2011

Scone top casserole


I would only be repeating my self when I say I love casseroles. This recipe is from my bible aka Super Food Ideas: One Pot Cooking, although I have changed it a little to make it even more time friendly. I got this book last winter and it is easily my most used cook book.


I love food and cooking but I am the first to admit that I am also incredibly lazy at times, I recommend this book to anyone who suffers the same curse.

Anything I can make in one pot is a winner in my eyes. Not only does it make cooking so much easier but it also means that washing up is a breeze. Casseroles may seem time consuming because they generally take over an hour to cook, but don't let that put you off. You can throw all these ingredients into a slow cooker in the morning ready for dinner when you get home.

Scone top casserole has the extra bonus of being even easier then your normal casserole because you don't have to worry about making mash to go with it because your side is baked right on top.
Also if you don't want to spend money on fresh herbs that you may not use again, then feel free to use the herb pastes that you can buy in the tubes. They work just as well.

Ingredients:
2 tbl spoon olive oil
800gm gravy beef - cut into 3cm cubes
3 medium carrots - peeled, cut into 2cm rounds
10 eschalots - peeled and halved (or one large brown onion, cut into eights)
10 button mushrooms (or 6 cup mushrooms cut into quarters)
500g golden delight potatoes - peeled, cut into 3cm cubes
100mls red wine
1/4 cup plain flour
1/4 cup tomato paste
2 garlic cloves
1 litre beef stock

Cheesy herb scones
1 cup self raising flour
2 tbl spoons chopped fresh chives
2 tspoons finely chopped rosemary leaves
1/3 cup finely grated parmesan
1/3 cup milk
40gm butter - melted

Method:
1. Pre heat oven to 150 degrees. Heat half the oil in a large flame proof casserole dish over medium high heat. Cook the beef in three batches until browned all over, adding the remaining oil as needed. Remove the beef from the pan.
2. Add a little more oil to the pan and add the carrots, onions, potato and garlic. Cook for 4 minutes. Add the wine to deglaze the pan. Making sure to scrape the bottom of the pan. Cook for 1 minute or until most of the wine has evaporated.
3. Return the beef to the dish. Add the flour and tomato paste. Stirring well so all the beef and vegetables are coated. Gradually stir in the stock. Cover and bring to the boil. Transfer dish to oven and cook for 1 hour.
4. Add the mushrooms and the rosemary. Return to oven and cook for a further hour.
5. Meanwhile make the scones. Sift the flour into a bowl. Season with salt and pepper. Stir in chives, rosemary and parmesan. Make a well in the centre. Add the milk and butter. Using a butter knife, stir until the mixture is just combined, adding an extra tablespoon of milk if needed. Divide the dough into 8 portions. Shape each portion into a round. Flatten slightly.
6. Remove the dish from the oven. Increase the temperature to 200 degrees. Remove and discard the rosemary. Arrange the scones on top of the casserole. Cover. Cook for 15 minutes. Remove the lid. Cook for 10-15 minutes or until scones are golden.
7. Serve. You may even want to serve this with a side of steamed beans.

Enjoy :)

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