Casserole – traditional French cuisine

In the French national tradition, the word "casserole" (casserole) has several meanings. First, it is heat resistant pot with a tight-fitting lid, made of metal, ceramics, heat-resistant glass. Utensils in a food can for a long time to languish in the oven and not get burnt. There are special decorative casserole in which the food is served on the table, but do not cook. Second, casserole is a method of cooking involving a long baking products in the above container. And third is the dish cooked by this method. There are many options casseroles, many regional recipes – from meat, fish, mushrooms, vegetables, cereals, legumes.

Casserole chicken with tomatoes

8 pieces of chicken thighs or 4 small chicken Breasts with skin, cut in half, placed in casserole – deep metal, ceramic or glass heat-resistant dish with lid. Drizzle the chicken with 1 tablespoon of olive oil, sprinkle with dried or fresh chopped rosemary, ground black pepper and salt (to taste). To put casserole bake in a preheated 200 degree oven for 30 minutes.

While the chicken baked, cleaned and cut into small pieces 1 onion and 1 red bell pepper, peel and chop 3 cloves of garlic, squeeze the juice from half of a lemon and with the remaining crust grate the zest. Reheat in a deep frying pan 1 tablespoon of olive oil, put the onions and peppers and fry for 5 minutes, add minced garlic and cook for another 1 minute. Add 400 grams of canned tomatoes in own juice, lemon juice, zest, mix a Cup of water or chicken broth, salt to taste, stir and simmer for 10 minutes.

To get casserole from the oven, pour the sauce, cover and continue roasting for another 30 minutes. 10 minutes before readiness to get casserole and add 12-15 pieces black olives, pitted.

Casserole of fish with onions

6 medium onions peel and cut into half rings. Half of the onion to put in casserole, top to decompose 500 grams sliced fillet of hake, cod or Pollock, to cover the second half of the bow.

To make the sauce: mix 100 grams of sour cream, 100 grams of mayonnaise 100 grams of cold water, add salt and ground black pepper to taste, half a teaspoon of dry ground ginger, pour the fish sauce, cover and put bake in a preheated 200 degree oven for 1 hour. 15 minutes until cooked remove from the mold cap present on the surface of the dish formed a Golden crust.

Casserole with cold meats and white beans

200 grams of dry white beans to soak overnight in cold water. The next day, rinse beans and boil on medium heat for 30 minutes, leave to cool in the water in which it cooked.

Melt in casserole on the stove, a tablespoon of butter, put 300 grams cut into small pieces of pork, lightly toasted. Add 300 grams sliced similar to veal, and 300 grams of chicken hearts, gizzards and the tips of the wings. Fry until Golden brown. Last put 4 pieces of sliced thick slices of sausage. Casserole to pour in beans with liquid, add 2 ripe tomatoes, pureed through a sieve or finely chopped. The liquid should cover all the products – if its not enough, add water. Mix well, cover with a lid and simmer the dish in the oven at 180 degrees for 3 hours. To get casserole from the oven, add salt to taste, stir and serve.

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