Northern KZN
Pot Roasting or Casserole cooking
09:36 (GMT+2), Thu , 10 July 2014
Northern KZN
Slow moist heat cooking methods include pot roasting, stewing, braising and casseroling.
These methods are ideal for tenderising less expensive cuts of meat and are convenient ways of cooking as they require very little preparation or attention during cooking. Cut meat in cubes or strips according to the recipe and calculate the cooking time. Fry the meat in batches in a heavy bottomed sauce pan. Fry the vegetables required by the recipe, remove the excess oil. Return the meat to the pan or casserole dish, add the flavourings and stock. Bring to a simmer but do not boil, reduce the heat to low. Skim and discard any excess fat from the surface of the liquid often. Cover and cook gently or put the casserole in a preheated oven. Cook the meat gently until tender.

Tomato Bredie with Herb Dumplings

45 ml (3 T) olive oil
750 g lamb neck slices, 2 cm thick
3 medium onions, sliced
2 cloves garlic, crushed
4 medium tomatoes, skinned and chopped
5 ml (1 t) sugar
375 ml (1½ cups) lamb or beef stock
salt and freshly ground black pepper to taste
2 medium sweet potatoes, cut into slices
150 g green beans

250 ml (1 cup) self-raising flour
5 ml (1 t) salt
15 ml (1 T) butter or margarine
15 ml (1 T) chopped fresh mixed herbs or 5 ml (1 t) dried
1 extra-large egg, beaten
80 ml (? cup) milk

1. Heat oil in a heavy-based saucepan and fry lamb slices until golden brown. Add onions and garlic and sauté for about 2 minutes until soft.
2. Add tomatoes, sugar, stock and seasoning and simmer for about 1½ hours. Add sweet potatoes and green beans and continue to simmer further for 20 minutes.
3. Dumplings: Sift flour and salt together. Rub in butter until mixture resembles breadcrumbs. Add herbs. Whisk egg and milk together and mix lightly into flour until just combined.
4. Spoon tablespoonsful of dumpling mixture onto meat in saucepan. Place lid on and cook for about 10 minutes, do not remove lid while cooking. Serve immediately.

Substitute sweet potatoes and green beans with and other vegetables of choice.

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