My cookbook is a book of master recipes. A casserole is a time-honoured formula that is interchangeable with different cuts of meat. The beauty is, you can use whatever you have available or whatever might be on special. The sauce in the recipe is thick and delicious and would work well with any cut of meat that responds well to slow cooking.
A master casserole recipe is given in my cookbook, where ingredients are chosen from each section: Main ingredient, secondary ingredient, liquids, extras and seasoning. My aim is to teach people the basics of cookery and that most recipes are in fact, time-honoured and interchangeable formulas.
1 kg chicken pieces (or drumsticks) or 1kg blade steak, cut into 3cm strips
¼ cup plain flour
2 tablespoons olive oil
2 medium onions, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
400g tin diced tomatoes
1 cup chicken/beef stock (or ½ cup stock, ½ cup white wine)
2 tablespoons chopped fresh parsley or oregano
½ cup black olives
Preheat oven to 160°C.
Coat chicken or beef in flour. Heat oil in a heavy-based casserole dish. Brown meat on all sides, in two batches if necessary. Remove meat from pan and set aside. Saute onion and garlic in the same pan until tender. Stir through tomato paste and cook further 1 minute. Add diced tomatoes and stock and bring to the boil. Return browned meat to pan. Cover dish with lid and cook in the oven for an hour.
Remove lid and cook for a further half hour.
Remove from oven and stir through olives, parsley or oregano.
Serve with steamed vegetables.
Use lamb chops or osso bucco.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.