Dinner in a Dish

New Zealand Listener, Volume 30, Issue 778, 18 June 1954, Page 22

Dinner in a Dish

cooked in a single container is a grand idea; and a big casserole, whether of oven glass or aluminium, is one of the most useful cooking dishes in the kitchen. Oven glass is the best, because it can be put straight on the table, keeping the dinner hot, and saving washing up! Also, less expensive cuts of meat can be made tetider by long, slow cooking in the oven in a casserole; and as the vegetables are cooked with the meat, the flavour of both is blended and improved. Moreover, there is no loss of vegetable or meat juices by straining. The Chinese have always recognised the value of one-dish meals. Many people, however, do not wish to have long ovencooked meals, from motives of economy; and for these, a big thick saucepan with well-fitting lid is the thing; although, for my own part, I prefer the oven method, with the heat down very low. People with a fuel stove find it excellent, too. Here are some ideas for both methods. Swiss Steak This useful recipe can be started overnight, or early in the day, and then left in pantry or refrigerator until about % hour before dinner, when the vegetables are added. For 4 people, get 2 Ib. beef steak, about 4% inch thick, and cut it into 4 pieces. Mix % cup flour with 1 teaspoon salt and 4% teaspoon pepper, and pound this well into the steak both sides, with the edge of a saucer, which helps to tenderise it. Now brown the steak on both sides in hot fat (or a little salad oil); also brown a couple of sliced onions. Add a tin of undiluted tomato soup and an equal quantity of water (measure with the soup tin). Cover tightly, and simmer gently about 35 minutes, or until the meat begins to be tender. Leave it aside now, with the lid raised, until an hour before dinner time. Then bring to simmering point, add 4 whole potatoes if not too large \(or just halved) and 3 scraped carrots, quartered, and simmer about 25 minutes; taste and add more seasoning if necessary. Then take a package of frozen peas, break it in half, and put half on each side of the dinner, pushing the peas partly down into the juices. A COMPLETE main course

Cover, and cook again about 15 minutes, when the peas and all will be tender. American Hot Pot Four shoulder chops of hogget or lamb, Trim off fat and heat it in thick saucepan (or Dutch oven). Add _ the chops, and _ one thinced clove of garlic, and brown well on both sides. Tuck in 4 small whole onions and 4 pared medium small potatoes, halved, around the chops, and under them as much as possible. Add a package of frozen green beans, 14 teaspoon ground cloves, 2 teaspoons salt,

diluted mushroom soup or asparagtis soup; add ¥% tin water. Cover tightly and cook very slowly

about an hour or until mixture is tendet. Thicken gravy as desired, and sprinkle . with paprika. Veal and Sausage Skillet You need 4 large pork sausages and | a slice of veal cutlet about % Ib., pounded very thin. In a large 7 saucepan brown the sausages lightly. Cut" the veal into 4 pieces and wrap each piece around a sausage; fasten with toothpick; roll in well-seasoned flour. Brown these rolls all over in remaining sausage-fat in the Saucepan, then remove. To the fat add a sliced medium onion and % cup of well-washed rice; cook, stirring, 5 or 6 minutes. Then add _ the meat folls, % cup thinly-sliced celery, a tin of tomatoes (314 cupfuls), a tablespoon of Worcester sauce, a teaspoon of salt and a shake of pepper. Cover tightly and simmer, stirring occaSionally, about 45 minutes, or until veal rolls and rice are tender and liquid has been absorbed. Serve sprinkled with parsley. Pork Chop Dinner Have ready 4 loin pork chops, and a package of frozen peas. Let the peas thaw while you prepare the rest of the dish. Sprinkle the chops with salt and pepper, and brown them well on both sides in a heavy saucepan in a tablespoon of fat, salad oil, or bacon fat, with a split clove of gatlic. Set the chops aside and discard the garlic. To the #* fat in the pan add 2 tablespoons sugar, 2 tablespoons cornflour, 1% teaspoon dried rosemary, and 1% teaspoon’ salt. Gradually stir in 114 cups hot water, and cook, stirring, until thick and glossy. Stir in 2 or 3 tablespoons lemonjuice and % cup orange juice. Set an orange slice on each pork chop; arrange them in the sauce: Cover and cook over low heat for 30 minutes. Add the broken-up block of peas and sufficient boiled and strained small whole potatoes (In America these are canned). Cook, covered, basting occasionally with the sauce, 20 minutes. Then uncover and cook 10 minutes ud? longer.

Savoury Mince Chop. finely a large onion and boil it a few minutes in about 1% cups vegetable water (saved when straining potatoes, parsnips). If you have a little meat stock, use that, too, or stir in a small teaspoonful of vegetable extract. Season with a little pepper and salt (to taste)-and if you like curry, stir in a teaspoonful or so. Then add about 144 lb. raw minced beef, and simmer gently 10 minutes. If you like, add a little Worcester sauce — these seasonings depend on individual taste.

Then moisten about 112 tablespoons wholemeal flour with a little water, and stir it in, to thicken the mince. Now pour it all into a deep casserole, cover with a pastry top, and then put on the well-buttered lid of the casserole. Make the pastry with just a cupful of flour sifted with a teaspoon of baking powder, a tablespoon of butter rubbed in, and enough milk or milk and water to make a soft dough. Bake about % hour. The pastry should be beautifully brown when you take off lid. Serve in casserole. New Zealand Goulash Slice 2-3 onions, and cut up a pound of veal into cubes. Fry these together in a little bacon fat until brown. Transfer to the casserole, pour over it 2 cups brown stock and season with a little paprika. Put it into the oven at about 350 degrees. Meanwhile, add a little more fat to that in the frying-pan, and brown in it a cupful each of slices of carrots and of turnip, some tiny whole onions, and 2 cupfuls raw potatoes cut into little balls like the onions. Add vegetables and some salt to casserole when meat is partly cooked. Finish cooking, adding more stock if necessary. Cook at least 2 hours. Thicken gravy with browned flour if desired.