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A hearty Casserole

A hearty Casserole, eat well on universal credit

We had some Casserole stock in the freezer from a previous meal and also some giant Yorkshire Pudding. Waste not Want not etc! This is an ideal slow cooker dish, but it will work just as well in a covered casserole dish in the oven on a low heat.
 
Ingredients-
 
Casserole gravy
A Handful of Kale
1 Onion, sliced
1 Stick of Celery, chopped
¼ or a Celeriac, chopped
1 Carrot, chopped
3 small Potatoes, cubed
Handful of Baby Sweetcorn,chopped
5 Mushrooms, chopped
2 cooked sausages, sliced
400g Kidney, chopped and coated in seasoned flour
Red and Green Lentils
Mixed dried Beans & Peas
 
Seasoning-
 
Salt & Pepper
Onion Salt
Garlic Salt
Paprika
Mixed Herbs
Dried Rosemary
Chilli Flakes
 
Method-
 
(1) Soak the Lentils, Beans and Peas in salted water with 1tsp of Bicarbonate of Soda and a little Cider / White Wine vinegar to release the starch.
(2)  In a large pot add the Onion, Celery, Carrot, Potatoes, Celeriac, Sweetcorn to enough water to cover. Add the seasonings and simmer for 20 minutes.
(3) Add the Casserole gravy, stir to combine and cook on a low heat.
(4) In a frying pan cook the Kidney in a little oil until the oil has absorbs the flour.
(5) Add to the casserole and stir in.
(6) Transfer everything to a casserole dish or Slow Cooker.
(7) Drain the Lentils, Beans and Peas and rinse. Add to the casserole.
(8) Cook for a further 20 minutes.
(9) Finally add the Mushrooms and Sausage and cook until the Mushrooms have softened and combined into the casserole.
 
We served ours with blanched Kale on Yorkshire Pudding. Although we enjoy a bit of meat in our meals this casserole with all the legumes in it would have worked perfectly well without.
 

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Indian style Mushroom Stuffing Balls

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Category: Recipes

Indian Style Mushroom Stiffing Balls

This is going to sound very odd. But experiments sometimes work!

I found some Shaggy Ink Caps in the communal area near the flat. Although they are really good eating they degrade quickly and really don’t store well. So they need eating the day you pick them realistically. We also had an opened pack of Bombay Mix which had gone a bit soggy. Not a great ingredients list so far?!

Ingredients:-

Soggy Bombay Mix!
4 large Shaggy Ink Caps
Water - If required

Method:-

(1) In a food processor blitz the Bombay mix.
(2) Add the Ink Caps and blitz everything. The mushrooms contain a good deal of water so you will end up with something which is reasonably wet.
(3) If needed add a little more water to make the dough manageable.
(4) Form into balls and pop in the oven for the last 20 minutes with your roast.

There is an old wives tale that you shouldn’t eat Shaggy Ink Caps and drink Alcohol. It is just that – An old wives tale. They are a very good “Beginners Mushroom” for foraging as there is nothing similar looking which will do you any harm.

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