Le Creuset Toughened Non-Stick Shallow Casserole 30cm
Oh, how I love a casserole! It doesn’t have to be cold outside either. I can eat this fare on a 33 degree hot day! You’re probably a little confused, a little shocked – out of your comfort zone. How can you acquaint a casserole with summer? Isn’t it only meant for hearty Autumn/Winter eating you say? No, is my answer to this confusion! Casseroles are a yearly affair for me! They are enjoyed for their intensely deep flavour; a result of cooking on low heat for a long period. In addition, this flavour sensation will delight your taste buds; who I might add will never forget this experience and be most grateful. Therefore, it doesn’t really matter that outside the weather thermometer is spiking the mid-thirties; your insides will relish in the mouth-watering flavours created by cooking a casserole.
Now that we have that sorted, lets discuss the importance of your
casserole dish! You need to have a good one with a secure lid, and I’m excited to say that I have found it: the Toughened Non-Stick Shallow Casserole 30cm by
Le Creuset! I have many large casserole pans which are too big, and I feel take longer to heat up, and many small casserole pans which are too small, and I feel don’t grasp all the ingredients. The
Le Creuset Shallow Casserole 30cm is just right! Such a great size for a small to medium size family!
Some of its brilliant features are;
- Cast Stainless Steel sides which allows for even heat distribution;
- An easy release hard wearing non-stick interior & exterior which makes for easy cleaning and low-fat cooking;
- Lifetime guarantee;
- Oven & dishwasher safe
- Suitable for all hobs including induction
Supplementing the above, a feature which I feel needs its own individual paragraph - a special mention if you will - is the heat resistant glass lid! This excellent lid is hard working: it allows you to keep an eye on your food as it cooks (you don’t disturb the cooking progress or temperature by continually lifting the lid); it retains moisture, juices and ultimately flavour when cooking that perfect casserole or curry; and it acts as a self-baster, and/or converts the pan to one for poaching or braising – add in here versatile!
Whilst on the subject of versatility, the Le Creuset Shallow Casserole pan is not only ideal for one pot recipes, but can also be used without the lid for frying or sautéing on the cooktop or as a
roasting pan in the oven.
Oh, but wait. There is more – the “stay-cool” long handles. These pan handles are a great size, making it easy to hold/grip when taking out of the oven, and when carrying it to the table to serve.
As I said; I have found it! A superb one –
Le Creuset Toughened Non-Stick Shallow Casserole 30cm!
Shop the entire Le Creuset Toughened Non-Stick Cookware range here.
Recipe: Moroccan Casserole Spiced Lamb
Ingredients
- 4 Lamb Shanks, medium size (*See note)
- Plain flour for dusting of lamb shanks
- Olive oil for frying
- 2 onions, peeled and sliced
- 2 Garlic cloves, crushed
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- ½ tsp Ground Cinnamon
- 1 x 400g tin Cherry Tomatoes
- 500ml Vegetable stock
- 2 tblsp Honey
- 1 x 400g tin Chickpeas, rinsed, drained
- 2 Bay leaves
- 1 Sweet Potato, peeled and cut into 3cm chunks
- Small bunch of flat-leaf parsley, chopped
- Lemon zest
- Salt and pepper
*NOTE: You can substitute the Lamb Shanks with Lamb Shoulder (about 700gm). I am using Lamb Shanks as I love the flavour created in the casserole dish from the bones. Once the lamb pulls away from the bones, I take the bones out of the dish and just utilise the lamb meat.
Instructions:
Preheat oven to 170 degrees. Lightly flour the lamb shanks and set aside.
Heat your Le Creuset Shallow Casserole Pan to high heat with two tablespoons of olive oil and seal each side of the lamb shanks until golden brown in colour – about 2-3 minutes on each side. Take out of pan and set aside on a plate.
Return the pan to medium heat and add another good dash of olive oil. Toss in the onions and a pinch of sea salt and cook for further 3 minutes or until slightly translucent. Then add in the garlic; stir for another 1 or 2.
Add in the spices, stir and cook for a further 1-2 minutes.
Add in the tin tomatoes, vegetable stock, honey, chickpeas and bay leaves. Stir well. Now add in the lamb shanks and bring to a simmer. Place the tight-fitting lid which comes with
Le Creuset Shallow Casserole Pan and transfer to the preheated oven. Cook for 1 and ½ hours.
Carefully remove out the pan from the oven and add in the sweet potato. Stir to cover the sweet potato in the liquid. Replace the lid and return to the over for a further 30- 40 minutes.
The casserole will now be ready: take pan out of oven again, remove lid and pull off the lamb meat from the bones. Discard the bones (make sure to suck out the marrow! Ha!). Stir the lamb meat through the casserole. Sprinkle chopped parsley and lemon rind.
Sit the casserole pan on a wooden board in the middle of the table and dish out with a serving of salad and couscous.
Happy eating.
