casserole – The Interiors Addict

Foodie Friday: Drunken garlic clams

This recipe from Maxwell & Williams is an easy one to make. With a range of fresh ingredients, it’s cooked and served in their 2.5L Vitromax dish, but any casserole would do.

Serves: 4 | Prep: 10mins | Cook: 10mins

Ingredients

3 tablespoons butter
¼ cup garlic cloves, crushed
¼ cup spring onion, finely sliced
½ onion diced
1 ½ cups white wine
1 cup chicken stock
1kg clams or cockles, small
½ cup cream
2 tablespoons parsley, roughly chopped
2 tablespoons dill, roughly chopped
2 tablespoons chilli, roughly chopped

Method

Place your casserole over a medium heat and add butter, garlic, cloves and onion.

Sauté for 4 minutes or until soft.

Increase heat to high and pour in white wine, cook for 1 minute.

Reduce heat to medium and add chicken stock and cream, stirring to combine.

Immediately add clams, cover and allow simmering for 2-3 minutes or until clams have opened.

Remove from heat and top with parsley, dill and chilli.

Foodie Friday: Baked chicken casserole

Try this flavour infused roast chicken for your next gathering or Sunday dinner. Created by Maxwell & Williams in partnership with the Aviary Hotel, this delicious twist on a classic is best enjoyed with friends and family! Cook this tasty recipe using the new Maxwell & Williams Artisan Rectangular Baker. Once you’re ready, place the Artisan Baker in the centre of the table so everyone can help themselves. Garnish the casserole with fresh herbs and pair with a glass of Grenache to complete the feast.

Serves: 4 | Prep: 30mins | Cook: 1 & ½ hours

Ingredients

• 1 whole chicken
• 1 red capsicum, cut into strips
• 2 red onions, thinly sliced
• 150g button mushrooms, sliced
• ½ cup pitted Kalamata olives, sliced
• 5 garlic cloves, thinly sliced
• 1 cup chicken stock
• 1 cup white wine
• 1 pinch saffron
• 2 bay leaves
• Fresh thyme
• ½ cup cherry tomatoes
• Fresh parsley, basil, oregano & celery leaf.

Method

Cut the chicken into 8 pieces and season with salt and pepper. Preheat the oven to 170°C.

Heat a heavy based pan and drizzle with olive oil. Place chicken skin side down and do not move it until it reaches a deep golden brown and is easy to turn. Turn and brown other side for a few minutes. Remove chicken and set aside.

Using the same pan, add all the chopped vegetables, garlic, saffron, a few twigs of thyme and salt and pepper to taste, sauté for 5 minutes.

Add 1 cup of white wine to the pan and let it reduce. Add chicken stock and tomatoes.

Place the chicken and vegetable mixture into the Artisan Rectangular Baker and let it sink into the juices. Place the baker uncovered in the preheated oven for 45 minutes to an hour or until the chicken falls off the bone.