WINTER CASSEROLE RECIPE RECIPES

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IRISH COLCANNON (WINTER VEGETABLE CASSEROLE) RECIPE …



Irish Colcannon (Winter Vegetable Casserole) Recipe  … image

Make and share this Irish Colcannon (Winter Vegetable Casserole) recipe from Food.com.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb potato, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup milk
1 lb kale or 1 lb cabbage
1/2 teaspoon mace
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 bunch fresh parsley, chopped

Steps:

  • Cook the potatoes and parsnips in water until tender.
  • While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
  • Next, cook the kale or cabbage and have warm and well chopped.
  • Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
  • Add the cooked leeks and milk (be careful not to break down the leeks too much).
  • Finally, blend in the kale or cabbage and butter.
  • The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
  • Garnish with parsley.
  • Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
  • Drain vegetables, blend with milk and margarine as above and garnish with parsley.

Nutrition Facts : Calories 182.9, FatContent 6.2, SaturatedFatContent 3.5, CholesterolContent 15.9, SodiumContent 494, CarbohydrateContent 28.5, FiberContent 4.4, SugarContent 1.9, ProteinContent 6.4

LIVER AND BACON WINTER CASSEROLE RECIPE - SCHWARTZ



liver and bacon winter casserole recipe - Schwartz image

Liver & Bacon Winter Casserole

Provided by Schwartz

Cook Time 55 minutes

Yield 6

Number Of Ingredients 8

675 g (1½ lbs) lambs liver
2 tbsp oil
175 g (6 oz) smoked streaky bacon, chopped
225 g (8 oz) onion, sliced
400 g (14 oz) tin tomatoes
1 tbsp Lamb
3 tbsp cornflour
3 tbsp cold water

Steps:

  • Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • Thinly slice the liver and pat it dry with kitchen paper. Heat the oil in a pan, add the liver, bacon and onion and fry them until the liver is brown and the bacon and onion are soft and just beginning to colour.
  • Drain the tomatoes and place them in a casserole dish. Make the tomato juice up to 600ml (1 pint) with water. Pour the liquid over the liver mixture and bring it to the boil, stirring. Add this to the tomatoes and stir in the Lamb Seasoning. Cover and cook in the oven for 30 minutes.
  • Blend the cornflour and water together to form a paste and stir it into the casserole. Continue cooking in the oven for about 15 minutes, or until the liver is tender. Taste before serving and adjust the seasoning if necessary.

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LIVER AND BACON WINTER CASSEROLE RECIPE - SCHWARTZ
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