One of the great things about doing a casserole or stew is its versatility with carbs. You can have it with toast if you’re lazy, pasta if you don’t mind the effort and even mashed potatoes if you can be bothered. So the limelight of this entry really is the casserole, as opposed to being a pasta dish.
Not sure if it’s the best way to do a casserole, but here’s my way:
- Pre-heat your oven to 180ªC.
- In a cast iron or pyrex pot, get a knob of small butter in, heating till the foaming subsides.
- Add in garlic slices and the sausage chunks, pork or beef is up to you. I usually squeeze out the meat from the sausage skins into thumb-sized chunks. Fry till fragrant and golden brown.
- Splash in coke and alcohol. This time I used rum ‘cos rum & cola always goes.
- Reduce the liquid till the alcohol has burned off.
- Toss in the diced vegetables of your choice – carrots, peppers, onions, celery, etc. Also, add chilli if you want the heat.
- Fill the pot with chicken or vegetable stock, till just before submerging the ingredients.
- Flavour and season with coriander powder and bay leaves, worschester sauce, salt and pepper.
- Bring to the boil and put it in the oven for 30-45 minutes, lid on.
- Serve with long pasta, and fresh salad leaves.