Radio Chat – Casseroles

I love dropping into ABC Radio Melbourne every couple of weeks to chat food. This wintry day we talked casseroles and, as always, took some great calls from listeners with lovely recipe ideas.

Listen to our chat below.

Here are a few casserole tidbits:

– the word ‘casserole’ refers to both the cooking vessel and the dish itself. It derives from the French ‘cassole’, or container.
– casseroles have been in existence since ancient Greek times and, indeed, are mentioned by Aristophanes.
– the difference between a casserole and a stew is that a stew is cooked over flame on the stovetop, whereas a casserole is cooked in the oven, possibly after some stove-top searing.
– casseroles can be cooked with lid on or off but often a golden-brown baked finish is desired, sometimes with crunchy toppings.
– there’s much debate about whether meat needs to be browned before baking: in my opinion, this does add flavour, but you can get away without it. Try it both ways and see what you think!

I’ve got some lovely casserole recipes.

• That’s my Lamb Shank and Barley Casserole above – so nourishing, filling and comforting!
• Have you ever head of a breakfast casserole? Well, try this ugly but delicious French Toast Casserole!