WEEKEND WARMERS: hearty casseroles and curries for cooler weather
We turn up the flavour meter in the Test Kitchen with curries and casseroles that are simple to cook and delicious to share.
Chicken in a pot
SERVES 4 PREP AND COOK TIME 1 HOUR 50 MINUTES 1.5kg whole chicken, trussed 30g butter, softened 4 thin slices prosciutto (60g) 2 medium leeks (700g), trimmed, cut into 1cm slices 2 large carrots (360g), chopped coarsely 2 trimmed celery stalks (200g), sliced thickly 2 medium parsnips (500g), peeled, chopped coarsely 1 fresh rosemary sprig 4 fresh thyme sprigs 1 cup (250ml) dry white wine 1 cup (250ml) chicken stock 2 tablespoons lemon juice ½ cup fresh flat-leaf parsley leaves, chopped coarsely 1 Preheat oven to 180°C (160°C fan-forced). 2 Place chicken in a 7-litre (28cup) casserole dish. Rub butter over chicken breast; cover with prosciutto. Arrange the vegetables and herbs around the chicken; add wine and stock to dish. Roast, covered, for 1 hour. 3 Remove the dish from the oven; gently stir vegetables. Remove prosciutto from the chicken and place on the vegetables. Add lemon juice to dish; spoon some pan juices over chicken. Roast, uncovered, for a further 30 minutes or until chicken is light golden and cooked through. 4 Place the chicken on a warm platter with the vegetables. Season cooking liquid to taste; spoon liquid over the chicken and vegetables. Sprinkle chicken and vegetables with parsley and serve with creamy mash or couscous and steamed greens if desired. Suitable to freeze. Not suitable to microwave.
Panang lamb curry
SERVES 8 PREP AND COOK TIME 2 HOURS 30 MINUTES 1 tablespoon peanut oil 1.5kg boneless lamb shoulder, cut into 5cm pieces ½ cup (150g) panang curry paste (see Test Kitchen tip) 2½ cups (625ml) coconut cream 1 cup (250ml) beef or chicken stock or water 2 tablespoons fish sauce ¼ cup (65g) grated palm sugar 2 tablespoons peanut butter 4 kaffir lime leaves 225g canned sliced bamboo shoots, drained, rinsed 1 small red capsicum (150g), sliced thinly 200g green beans, trimmed ½ cup fresh coriander leaves 1 Heat oil in a large flameproof casserole dish over high heat; cook lamb, in batches, for 5 minutes or until browned. Return all lamb to dish. 2 Add curry paste to same dish; cook, stirring, for 1 minute or until fragrant. Stir in coconut cream, stock, fish sauce, sugar, peanut butter and lime leaves; bring to boil. Reduce the heat to low; cook, covered, for 2 hours or until the lamb is tender. 3 Stir in bamboo shoots, capsicum and green beans; cook, covered, for a further 10 minutes or until vegetables are tender. Season to taste. 4 Serve curry topped with coriander. Suitable to freeze. Not suitable to microwave.