Roast Lamb Casserole

This is slow cooked leg of lamb recipe. I slice up about 6 red onions into a roasting dish.
I sprinkle fresh thyme over the onions.
I take at least 10 cloves of garlic and slice them thin.
I put these pieces of garlic into the lamb. I take a sharp knife cut into the lamb and push in the garlic.
I sprinkle over salt, black pepper and at least 2 tablespoons of ground cumin.
I drizzle over some olive oil.
I add half a bottle of red wine to the onions.
I then cook at gas 7 for about 25 minutes and then I turn the oven down and cook the lamb really slowly for about 5 hours at gas 2.
This slow cooking makes the lamb very tender and delicious.
After 2 hours you can turn the lamb over and add more ground cumin to the meat.
If it dries out I add more red wine and just coat the lamb with the juices
It makes a sensational gravy or sauce with an outstanding flavour.
This is what it looks like after 5 hours.
Cool and slice
Serve with roast potatoes and green vegetables or a fresh salad.
It goes well with pitta breads
It freezes well if you have left overs.
Thanks for reading
Crazycupcakes
Check out the links to my other blogs for lots more ideas.
The archives have lots more recipes

Pineapple Chicken Casserole

This is a good refreshing summer chicken casserole recipe.
Ingredients

4 chicken breasts cut into small portions,sliced into thinner portions along their length

2 tablespoons of plain flour

1 teaspoon of paprika

1 teaspoon of salt

fresh ground pepper

2 tablespoons of olive oil

grated rind of 1 orange

the fruit of 1 orange sliced

1/2 pint of fresh orange juice

the diced fruit of half a fresh pineapple or a large tin of crushed pineapple

Method

Put the flour, salt, pepper and paprika into a plastic bag and toss the chicken pieces in it so they are well coated with the mixture.

Heat the oil in frying pan and fry the pieces of chicken until they golden in colour and sealed.

Place the chicken into a casserole dish.

Add the grated orange rind, orange juice and the pineapple pieces.

I now cover the casserole with foil and put on the lid.

I cooked for 45 minutes to 1 hour in the centre of my gas oven at gas 4-350F-180C, until the chicken is very tender.

Garnish with the sliced oranges.

I serve with new potatoes with fresh mint sauce( see my chutney blog for this) and a green vegetable such as kale, broccoli, cabbage or peas. Any fresh seasonal vegetable.

Hope you enjoy this fresh chicken casserole recipe.

Thanks for reading Crazycupcakes.

Chicken Casserole

This is a recipe to roast a whole chicken slowly to get it really tender.It is slow roasted in a roasting tray with a good lip of about 6 cm or 2 inches.
Ingredients
1 chicken
4 to 6 onions peeled and sliced
6 cloves of garlic peeled and sliced into thin pieces
1/2 bottle of red wine
fresh sage rough chopped or dried sage
salt and pepper
1 tablespoon of olive oil
Method
Put the sliced onions into the roasting tray with about 2 tablespoons of sage and the red wine.
With a sharp knife cut into the chicken and push in the fine slices of fresh garlic. I put it into the breast and legs.
Put the chicken onto the onions breast side down, this keeps it very moist.
Drizzle the olive oil over the chicken.
Season with salt and ground black pepper.
See the picture above.
Cook at gas 5--375F--190C for 30 minutes. Turn down the oven to gas 2--300F--150C and cook at this low temperature for 2 1/2 hours.
Turn the chicken over and baste with the pan juices. Cook for another 3/4 hour. If the juices in the pan are dry add some more wine or water.
Remove from the oven and cool for 20 minutes and carve.
Serve with the pan juices.
Use the left overs for a chicken stock for soup.

I love the tender meat of the chicken and the wine and onions have a rich delicious flavour.
Thanks for reading
Crazycupcakes