A tasty casserole from Italy, Kid with Tomatoes and Courgettes may be served with plain boiled rice, a green salad and a chilled rose wine, such as Roditys.
3 oz. butter
4 tablespoons olive oil
2 medium-sized onions, finely chopped
2 garlic cloves, crushed
1 celery stalk, trimmed and chopped
2 medium-sized carrots, scraped and sliced
3 lb. boned leg of kid, cut into
1 teaspoon coriander seeds, crushed
1 teaspoon salt
½ teaspoon black pepper
4 fl. oz. dry white wine
4 fl. oz. Marsala
1 lb. courgettes , washed, trimmed and cut into -inch slices
3 large tomatoes, blanched, peeled, seeded and chopped juice and grated rind of
Preheat the oven to moderate 350°F (Gas Mark 4, 170°C).
In a large frying-pan, melt 2 ounces of the butter and 2 tablespoons of the olive oil over moderate heat. When the foam subsides, add the onions, garlic, celery and carrots and cook them, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown. With a slotted spoon, remove the vegetables from the pan and transfer them to a large, ovenproof casserole.
Add the remaining butter to the frying-pan and melt it over moderate heat. When the foam subsides, add the meat cubes and cook them, a few at a time, turning occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned. Add more butter to the pan if necessary. With a slotted spoon, transfer the cubes to the casserole. Set the pan aside.
Sprinkle the coriander seeds, salt and pepper over the meat, then pour over the wine and Marsala. Cover the casserole and place it in the oven. Roast for 1 ½ hours.
Add the remaining oil to the frying-pan and heat it over moderate heat. When the oil is hot, add the courgettes and cook them, stirring and turning occasionally, for 5 minutes, or until they are lightly browned on both sides. Add the tomatoes to the pan and cook, stirring occasionally, for 3 minutes. Remove the pan from the heat and add the courgette and tomato mixture to the casserole, stirring well to blend. Add the orange juice and rind and stir well.
Return the casserole to the oven and roast, uncovered, for a further 30 to 35 minutes, or until the meat is very tender when pierced with the point of a sharp knife.
Remove the casserole from the oven and serve at once.
A member of the haricot or phaseolus vulgaris family of bean plants, the kidney bean originated in South America. It is dark red and kidney-shaped and is the bean traditionally used for BOSTON .
Kidney beans are sold fresh or, more commonly, dried. To cook fresh kidney beans, cook them over moderate heat for 5 to 7 minutes in boiling salted water, then drain them in a colander.
To cook dried kidney beans, first soak them in cold water overnight. To cook 1 pound of beans, in a large saucepan bring 2 pints of water to the boil over high heat. Add the beans slowly to the water so that the boiling does not stop. Reduce the heat to low and simmer the beans for 1 ½ to 2 hours, or until they are tender. Remove the saucepan from the heat and drain the beans in a colander.
They are now ready for use.
Kidney Beans and Brains in Spanish Sauce
Kidney Beans and Brains in Spanish Sauce, a casserole with a distinctive flavour, makes a filling meal. Serve it with creamed potatoes and a green vegetable such as spinach. Sheep’s, pig’s or calves’ brains may be used, although calves’ brains are perhaps preferable.
2 tablespoons vegetable oil
1 onion, sliced
1 green or red pepper, white pith removed, seeded and sliced
1 tablespoon flour
10 fl. oz. beef stock
4 oz. tomato puree
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon hot chilli powder
½ teaspoon salt
½ teaspoon black pepper
2 sets of brains, soaked, poached and sliced
3 oz. dried kidney beans, soaked, cooked and drained
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onion and green or red pepper and fry, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.
Stir in the flour and cook for 30. seconds. Gradually add the stock, stirring constantly. Stir in the tomato puree, basil, oregano, chilli powder, salt and pepper. Stir the mixture well and add the brains and the kidney beans. Cook the mixture, stirring occasionally, for 25 minutes. Transfer the mixture to a warmed large serving dish and serve at once.