Tag: casserole

• 

  What Are Soups, Stock, Broths And Stews?

  Is it just semantics or is there a real difference between soups, broths, stews and stocks? If you do a search online you will find a lot of conflicting definitions and see that the terms are used interchangeably.

  So I am going to throw in my two cents too. 🙂

  I believe it is all about the desired outcome.

  Stock

  For me, stock is an ingredient of broths, soups and stews.

  I keep my vegetable stock very simple. It is basically the holy trinity (celery, carrot and onion) in water cooked on low heat overnight. I make chicken, beef, lamb and rabbit stock by also adding their bones and scrap meat.

  Hot tips:

  • Always start with room temperature water as hot/boiling water traps the flavours in the vegetables, we want the opposite affect.
  • Make stock in large batches and freeze it for future use. For examples see my  Slow Cooker Chicken Stock or Rabbit Stock.

  Broth

  I might then take a stock and build flavours on top, generally by the use of additional vegetables, herbs and spices. If I am using a vegetable stock I might add bones too.

  I don’t cook it for long and it is for immediate use. After straining you could eat it right away.

  Soup

  I then take stock or broth and add ingredients (sometimes separately cooked) like meat, pasta, noodles, potato and then garnish with fresh vegetables. As a rule of thumb you need a bowl and a spoon.

  Stews and casseroles

  For me, a stew is something you can eat off a plate and generally has little sauce. It is as much about the method of cooking ie stewing the meat in juices, as any other characteristic.

  We generally use casserole and stew interchangeably in Australia.

  Enjoy,

  PK

  Here are some more cooking techniques:

  Written by

  PK

  ·

  March 6, 2018

• 

  PK’s Lazy Slow Cooker Beef Stroganoff

  This slow cooked dish isn’t going to win me points for authenticity but it is tasty, easy to make and kid friendly :).

  My youngsters insist on having the sour cream (that you would normally mix through) on the side and they are not mushroom fans. I feel however, that you need mushrooms for a richer flavour. My solution is to use whole ‘cup’ or button mushrooms and that seems to avoid turning dinner into a picking out bits of chopped mushroom exercise :).

  You will be:

  1. Preparing your ingredients.
  2. Browning the beef and softening the vegetables.
  3. Cooking low and slow.
  4. Serving.

  You will need:

  • Ingredients:
    • 1kg of beef (I used rump steak), cubed
    • A few slugs of olive oil
    • 1 large brown onion, sliced
    • 2 -3 garlic cloves, finely diced
    • 2 large carrots, peeled and chopped
    • 1 Tbsp paprika, ground
    • 3 medium mushrooms (I used ‘cup’), whole or chopped
    • 2 Tbsp plain flour
    • Table salt to taste
    • Black peppercorns to taste, ground
    • 2 cups home-made stock (I only had chicken to hand)
    • A good slug of tomato paste
    • A good slug of Worcestershire sauce
    • A handful of small or chopped mushrooms (optional)
  •  Equipment:
    • 1 long sharp knife
    • 1 chopping board
    • 1 fry pan
    • 1 slow cooker
    • 1 mixing jug
    • 1 whisk or fork

  Prepare your ingredients

  1. Turn your slow cooker onto medium and add a slug of oil, lid on.
  2. Cube the 1kg of beef and sprinkle with salt and pepper to taste.
  3. Slice the 1 brown onion.
  4. Peel and finely dice the 2 -3 garlic cloves.
  5. Peel and chop the 2 carrots.
  6. Rinse the 3 ‘cup’ mushrooms and rough chop them if you prefer.

  

  Browning the beef and softening the vegetables

  1. Heat a slug of olive oil in a fry pan over medium heat.
  2. Brown the beef and then add it to the slow cooker along with the whole or chopped mushrooms.
  3. Add a bit more oil to the fry pan if you need it (I didn’t).
  4. Throw into the fry pan the
     • onions
     • garlic
     • carrots
     • tomato paste
     • stock
     • 2 Tbsp plain flour
     • 1 Tbsp ground cumin
     • a good slug of Worcestershire sauce
  5. Give everything a gentle but thorough mix, cooking on medium heat until the onions have softened.
  6. Pour the contents of the fry pan into the slow cooker.

  

  

  

  Cooking low and slow

  1. Cover and cook on medium for 4  to 5 hours and the sauce is somewhat reduced.

  

  Serving

  My kids prefer that I take the mushrooms out before I serve the dish on a bed of rice and steamed greens. I then give everyone a very healthy dollop of sour cream.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  June 25, 2017