Jethro's Recipes

CASSEROLES



Pineapple Baked Chicken

Marinate 4 part-boned chicken breasts in a baking dish, skin side up. Heat oven to 220c. Add a little hot stock or water to the dish and tuck sliced fresh or canned pineapple and sliced red peppers in around the chicken. Cook 30-40 minutes, till tender and browned on top. Serve with rice and broccoli.

Suggestion: Pineapple Chilli & Basil

Perfect Spare Ribs

Take 2 racks of meaty pork ribs or large individual ones. Simmer in water for about ½ hour. Remove and marinate. Line a roasting tin with foil, enough to fold over and make a tent. Pour ribs and marinade into tin and fold over to enclose. Cook in a moderate oven for about an hour. Check – and when tender, open foil, baste and leave in oven to glaze. Serve with crispy lettuce/lemon wedges.

Suggestion: Amadou Barbecue

Winter Beef Stew

Marinate stewing beef (shin or flank) cut in 1 inch cubes. Fry and brown sliced onion, celery, carrot, parsnip in oil. Add to casserole dish. Fry diced bacon till crisp – add to casserole. Drain meat from marinade, toss in cornflour and brown in batches – transfer to casserole. Add beef stock to pan, deglaze and add to casserole with reserved marinade: enough to cover meat and vegetables. Cook 2-3 hours. Saute button mushrooms, add to casserole 20 minutes before end of cooking.

Suggestion: Red Wine Juniper