Bland casserole :(

[citydreams]

treacle is actually a nice ingredient to add to stewy/casseroley things, just a touch though

or a whole can of Guiness

 

[Biddlybee]

Doesn't stout/ale go better with beef though? Or can you use it with lamb too?

 

[citydreams]

no, there's loads of lamb and guiness recipes
http://www.google.co.uk/search?hl=en&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=lamb+guinness&spell=1

 

[citydreams]

Does your casserole look anything like this?

 

[Biddlybee]

No

That looks really tasty.

 

[citydreams]

No

I'll swap you your casserole for my pot noodle

 

[longdog]

Did you put enough salt in it?

Spuds in casseroles 'suck up' the salt and can leave it tasting rather bland.

 

[miss minnie]

mustard. goes lovely with rosemary and lamb.

 

[Winkybag]

I always bombard any bland casseroles with mountains of freshly ground black pepper, failing that, judicious addition of appropriate herbs can work, post-cooking

Sounds like you're better off sticking to the desserts

 

[Biddlybee]

Did you put enough salt in it?

Spuds in casseroles 'suck up' the salt and can leave it tasting rather bland.

I'm pretty sure I didn't now... have added an extra pinch and loads more black pepper, and some paprika.

Might try a bit of mustard in my next bowl too

 

[Biddlybee]

I'll swap you your casserole for my pot noodle

You're alright ta

 

[zenie]

I always use one of these - cant go wrong

(When I'm not eating toast 3 meals in a row!)

 

[Biddlybee]

Sounds like you're better off sticking to the desserts

I'll have you know I make a mean moussaka

 

[Winkybag]

Might try a bit of mustard in my next bowl too

Are you having to eat a whole bowl of casserole following each suggestion? This could culminate in you being very full of (increasingly delicious) casserole

Mmmmmmoussaka is yummy

 

[Biddlybee]

Are you having to eat a whole bowl of casserole following each suggestion? This could culminate in you being very full of (increasingly delicious) casserole

Tempting, but no... just making a note for my lunch (and possibly tea) tomorrow

 

[catrina]

ginger? creme fraiche?

dunno, I've never made a casserole, but my only lamb dish has gingered carrot sauce with creme fraiche, and that tasted pretty good.

 

[Ms T]

It should taste better tomorrow anyway, as casseroles are better reheated imho. I suspect you didn't add enough seasoning - if it's still bland tomorrow add some Worcestershire sauce.

 

[Funky_monks]

I always use one of these - cant go wrong

(When I'm not eating toast 3 meals in a row!)

What the mother-fuck is that???

Can you really get powdered stew?

 

[moose]

Next time use Marigold Bouillon rather than stock cubes. And/or some tomato puree.

 

[Xanadu]

If adding wocestershire sauce, make sure you cook it off for a tiny bit, otherwise it'll taste a bit harsh.

To be honest though, I prefer mushroom ketchup to L&P.

 

[beeboo]

Do the Lancashire thing of serving your casserole/stew with a big dollop of pickled red cabbage on the top...mmm!

Casserole was never ever served at home without a jar of pickled red cabbage.

 

[Johnny Vodka]

I made a stew at the weekend with:

Clove of garlic
Mushrooms
Shallots
Beef
Red wine
springs of thyme & rosemary
salt & pepper (obviously)
stock made from oxo cube

With it I had a slab of puff pastry and mashed turnip.

Delicious.

 

[Louloubelle]

How did you cook the onions? If you fry them so they caramelise they add a really nice sweet texture. If you mess up the onions somehow you can fake it by adding a teaspoon of sugar later. It's evil I know but it works.

Another thing that goes beautifully with lamb IMO is corriander, garlic and apricots, although you wouldn't want that lot with all the UK root veg.

One rather time consuming yet fabulous way of cooking lamb steaks is to make lots of little holes in 2 lamb steaks and to put a slither of unsmoked steaky bacon and garlic through each hole. Don't fry or seal the meat first, just add some red wine, chicken stock, chunky cut carrots and sliced waxy potatoes and cook on a very low heat for a few hours in a covered le cruset casserole dish. It's like kleftico, melt in the mouth and really gorgeous.

ooops

edited as I forgot to add, you need to throw in a generous sprig of thyme

 

[Callie]

what cut of lamb did you use?
cheaper cuts of meat suit casserole/stew type dishes because the longer cooking time helps break down the tough bits of ....stuff, and if theres a bit of bone involved too that'll all add to the flavour.

 

[Biddlybee]

I couldn't be arsed to go to the butchers (I know), so got some lamb already in chunks/cubes ready for a stew/casserole - not sure what cut it was, but there wasn't any bone... will remember that for next time

 

[Maggot]

Apart from the stuff already suggested you could add some garlic. I'd agree with Moose about the Marigold Bouillon, it's the business.


I often make veggie casseroles (especially in the winter) and they are sometimes tasty and sometimes bland, I can't work out why.

 

[wrysmile]

My approach is just to add chillis to everything so there's never blandness - great in soups, casseroles etc.

 

[aqua]

I couldn't be arsed to go to the butchers (I know), so got some lamb already in chunks/cubes ready for a stew/casserole - not sure what cut it was, but there wasn't any bone... will remember that for next time

my first thought was more about the meat you used tbh as nothing in particular stands out about what you did more than the cut of meat

 

[Ms T]

Do the Lancashire thing of serving your casserole/stew with a big dollop of pickled red cabbage on the top...mmm!

Casserole was never ever served at home without a jar of pickled red cabbage.

So it's not just hendo being weird then? He always insists on either picked onions or pickled cabbage with his stew, which I think is really, really strange...

 

[Herbsman.]

Wine and plenty of herbs such as thyme and rosemary. Maybe mustard seeds crushed in a mortar and pestle.