Casserole
Menu 

All of these casseroles can be supplied for 6 or more servings, stored in your freezer and produced when guests arrive – what could be simpler?

CHICKEN/DUCK/GAME

 Chicken Alexander
Strips of chicken breasts, mushrooms and peppers in a white wine and sherry sauce

Chicken with Vermouth and Sage
Whole chicken breasts wrapped in Parma ham in a rich crème fraiche and vermouth sauce

Paprika Chicken Supreme
Chicken breasts, onions, sour cream and smoked paprika veloute sauce

Chicken Dijonnaise
Marinated oven roasted breast of chicken in a white wine and mustard sauce with caramelised red onions

Huntsman’s Chicken
Whole chicken breasts stuffed with mushroom pate, wrapped in smoked bacon and served
in a rich red wine sauce with button onions and oyster mushrooms

Honey Roast Duck in Plum Sauce
Succulent duck breast basted with honey, in a fresh Victoria plum sauce

Guinea Fowl with Sherry Vinegar and Tarragon Sauce
Breast of guinea fowl braised with shallots, tarragon and Amontillado sherry

Coq au Vin
Classic rich red wine flavoured chicken

Wild Game Cassorle
Pheasant, venison, pigeon and rabbit braised with smoked continental sausage, shallots,
porcini mushrooms, celery, red wine and thyme

Braised Pheasant in Madiera
Slowly braised pheasant, in a shallot, bacon, thyme and mushroom sauce

BEEF/LAMB

Beef Bourguigonne

Beef with Port, Guiness and Pickled Walnuts
Marinated silverside of beef in a dark and rich sauce

Braised Steak in Madeira with Five Kinds of Mushrooms
Braising steak slowly cooked with Madeira, garlic and thyme with dried porcini, oyster, shiitake,
 chestnut and dark gilled mushrooms

Beef Goulash
Silverside of beef, potatoes and green peppers in a creamy red wine, tomato and paprika sauce

Beef Diane
Tender strips of beef in a delicious brandy and wine sauce with mushrooms

 Highland Beef with Herbed Dumplings
Stewing steak braised with herbs and served with parsleyed dumplings

Scrumpy Beef Casserole with Parsley and Horseradish Dumplings
Chuck steak marinated with carrots, button mushrooms and celery in strong dry cider, topped
with horseradish dumplings

Braised Lamb with Flageolet Beans
Neck fillet of lamb braised with garlic, thyme, flageolet beans and cherry tomatoes

Irish Stew and Dumplings
Neck fillet of lamb with leeks, onions, carrots and potatoes topped with crusty dumplings

Lamb Shanks in Red Wine

Moroccan Lamb Tagine
Slowly braised diced leg of lamb in authentic Moroccan spices with apricots,
 honey and cinnamon

 PORK

Pork Braised in Cider Vinegar
Shoulder of pork braised with sweet cider and cider vinegar

Ginger Spiced Pork
Shoulder of Pork slowly braised with brown sugar, ginger, tomatoes,
mushrooms, garlic and vinegar

Pork Catalan
Strips of pork leg and chorizo sausage in a spicy tomato sauce with beans and peppers

Pork Dijon
Pork shoulder in a tangy white wine, sherry and mustard sauce with mushrooms

Pork Stroganoff
Loin of pork in a sherry, brandy and paprika sauce with mushrooms