Giblet casserole

DrOffal just posted about the giblet casserole he cooked.

Welcome to Dr Offal

Well I finally bought some giblets and cooked with them. Not the traditional recipe from Mum but an opportunity to have giblets for lunches at work this week.

I was sort of inspired by Yummy Lummy’s friend Barb (the Salmon Fishing Queen) who blogged about giblets overnight.

The casserole is simple, viz., celery, carrot, onion, tomatoes and chicken pieces with the giblets. I also added a large egg plant (aubergine) to absorb all the flavours (curry powders, mixed herbs and spices) and add some bulk along with a little rice.

I’ll be able to heat this up at work and enjoy it for lunch.

I bought 250 g of chicken giblets from Belconnen Chicken at Westfield Belconnen.

I pat the salmon dry and get it to room temperature before frying.

There is lots of egg plant in there.

I served the salmon with cabbage…

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One thought on “Giblet casserole

  1. A casserole, from the French word for “saucepan”,[1] is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. In British English, this type of dish is frequently also called a bake, coinciding with the cooking technique used to cook casseroles.;

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