When we were growing up casseroles equalled comfort food. They were prepared for a family meal, a variety of different casseroles were cooked to feed a house full of guests, and they were central to cool weather fundraisers for the community.
Casserole luncheons brought the community together, with each family preparing a casserole to be placed on cloth covered trestle tables that had been set up for the occasion in the local hall. There would be a small admission fee, raffles, maybe a cake stall, and all funds raised would be directed to a local community project, or to a cause that was close to the heart of the community.
While the casseroles back then were cooked in beautiful ovenproof dishes, dishes that could be taken straight from the oven to the table, I feel that they have somehow fallen out of fashion… I suppose now, you could liken them to the modern day slow cooker dish.
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This is my idea of comfort food from home, one of the dishes my mum used to prepare, and we all loved it.
Category:
Main, Main Course
Style:
Australian
Keyword:
Carrot, Hot Pot, Lamb, Peas
Quantity: 4
Author: My mum - Grace Flood
-
1
large onion
chopped
-
500
g
lamb shoulder cut into 3cm cubes
-
2
tbsp
plain flour
for gluten free option see note below
-
60
g
butter
-
450
ml
lamb or chicken stock
-
250
g
carrots
chopped
-
1
x 400g can of peas
see note below
-
Sea salt
-
Freshly ground black pepper
-
Chopped parsley to garnish
-
Preheat oven to 160˚C.
-
Toss the lamb in the flour.
-
Melt the butter in a large frying pan over medium heat.
-
Fry the lamb, carrot and onion in the butter for 3 minutes.
-
Stirring, add the stock and liquor from the peas.
-
Season to taste, bring to boil and stir until thickend.
-
Transfer to a casserole dish, cover with the lid and cook in preheated oven for 2 hours, adding the peas for last 15 minutes.
-
Garnish with parsley.
- This recipe needs canned peas, not fresh or frozen, and you will need to ensure that the canned peas are not "mushy" peas.
- While Mum used diced lamb, I have also used lamb neck chops as well.
- For gluten free:
- I sautée the lamb and remove to casserole dish, then sautée the onion and carrot, add the stock and add that to the casserole dish.
- To thicken, I add a slurry of potato flour and water about 5-10 minutes before it is done, the liquid will be bubbling, and by stirring it through for a minute, then replacing the lid and returning the dish to the oven, it cooks perfectly.
- Perfect sides for this dish:
- Mashed potato
- Steamed cabbage
- Steamed pumpkin
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Yum
Easter was fabulous.
Our grandson Cooper come to visit from the Tuesday prior. While he was here, and before everyone else arrived, we made Easter Bunny Pots, and my only real input was making the bunnies feet and assisting with the gluing. It was a great fun activity, where we had to go in search of everything needed for the project, including the packets of seeds and pots from the local hardware. When they were finished, he proudly put them out for photos, before hiding them to surprise everyone on Easter Sunday morning. He was such a proud little man handing them out to his family.
Bunny Pots by Cooper
Cooper’s bunny pot – bunny in head first!
Cooper, so proud of the little bunny garden pots that he made.
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During our final visit to our family home, my sisters, Sonnie and Jan, and Gary and I took a half day away from the packing and cleaning to explore what used to be our greater back yard. The plan – to deliver more goods to St Vincent de Paul in St Arnaud, to have lunch at the cafe “Country Delights” which is housed in an historic building opposite the beautiful Botanical Gardens in St Arnaud, and finally a drive to the wineries in nearby Moonambel.
So with the morning’s work complete, we loaded up Jan’s car, climbed in, and headed off. First stop, and we unloaded yet another stash of goodies that hopefully will find a new home via the St Vincent de Paul Op Shop.
Next stop “Country Delights. What a beautiful old building, I think it used to be the offices of what was once the Kara Kara Shire, and was constructed in 1902 using locally made bricks. The interior was beautiful, the high timber ceilings, the windows and the artwork on the walls.
Country Delights Cafe, St Arunaud
The ceiling in Country Delights Cafe, St Arunaud
Country Delights Cafe, St Arunaud
Country Delights Cafe, St Arunaud
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At home for the last time, we got to work! We were expecting around 40 immediate family, and those considered family, for lunch the following day. Isn’t that what everyone does a week and a half out from settlement!
A branch from one of the bottlebrushes growing down the lane made the perfect Christmas tree simply adorned with a few decorations that we had found during previous visits. With the tree set up, a few additional decorations were set out. Then a table was set up with a a few bits and pieces to take everyone on a trip down memory lane. Added to the table were sweet pea seeds, and coathangers that mum had covered, for family to help themselves to.
A bottle brush Christmas Tree…
A bottle brush Christmas Tree…
A bottle brush Christmas Tree…
A bottle brush Christmas Tree…
A few little decorations
Mum & Dad’s wedding photo
Sweat Peas for family and friends…
A little memorabilia
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