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Authentic Ormer Casserole Recipe Alternate Text Guernsey, United Kingdom

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Introduction & history

One of the most traditional ways to prepare ormers in Guernsey and Jersey, ormer casserole is a dish whose recipe dates back to 1673. The ormers are first soaked in water then removed from their shells, trimmed, and tenderized with a bat before they are rolled in flour and sautéed in Guernsey butter, and, sometimes, oil. Once browned, ormers are put in a casserole dish together with shallots and carrots, and seasoned with bay leaf, salt, and pepper, then baked for two hours. Alternatively, ormers can be scrubbed and tenderized first and then soaked in water, which is later used as stock for the casserole. Ormer casserole is typically served with Guernsey biscuits and Guernsey butter, but mashed potatoes and green vegetables work equally well.

Main ingredients

Ormer Casserole

PREP 20min

COOK 3h

soaking 1h

READY IN 4h 20min

n/a

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This recipe gives instructions on how to prepare ormer casserole. It follows the traditional formula for the most part, except that it also includes pork belly for more flavor. 

 

Ingredients

4 Servings

ormers (2-3 per person)

2 strips of belly pork

2-3 carrots

2-3 shallots

Guernsey butter

bay leaf

300 ml (1 1/4 cups) water, stock, or white wine

salt and pepper

Preparation

Step 1/6

Place the ormers in a bowl of fresh water to soak for an hour.

Step 2/6

Then, remove the shell, scrub the ormers, trim them carefully, and tenderize them with a mallet.

Step 3/6

Roll the ormers in flour and sauté them in butter and a small amount of oil.

Step 4/6

Cube the belly pork and slice the carrots and the shallots, then add them all to a casserole dish together with ormers and bay leaf — season with salt and pepper to taste. Then, pour in the liquid, either water, stock, or white wine.

Step 5/6

Bake in a 160-170°C (320-340°F) oven for two hours. Lower the temperature until simmering and cook until done.

Step 6/6

Serve with Guernsey biscuit and Guernsey butter.

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