Wednesday, 8 August 2012



Hey guys! We just wanted to thank everyone who sent in their recipes. We had a really tough time choosing the one we liked the best, so we decided to go with the most creative entry that we had. A big congratulations to Katie Walters on her Turkey-dinner Shepard's Pie! We even made this in the Perfect Pans kitchen and it was DELICIOUS!

Also, in the weeks to come we will be focusing on some very big exhibitions and shows. We apologise in advance if we are unable to post a new recipe each week. We will try our hardest for you as we have had such great feedback from our little community.

Furthermore, if anyone would like our recipes in PDF form, send us an email to and ask us which recipe you'd like. 

Hope you enjoy and let's get cooking!

3-5 Fresh turkey steaks diced into 1 inch cubes or strips
10-15 pieces of left over bread/rolls/cobs/crackers
3-4 tbsp of Mixed Herbs
500g of diced Fresh or Frozen mixed Vegetables 
250g of Cranberry Sauce 
2 eggs
1 tbsp olive oil
15g/½oz butter
50G melted butter
3 green onion stalks finely chopped
1 clove garlic, peeled and crushed
225g/8oz button mushrooms, wiped and sliced
150ml/5fl oz dry white wine
150ml/5fl oz crème fraîche
1 tbsp freshly chopped parsley
Salt and freshly ground black pepper to taste

Sauce Preparation method

  1. Heat the oil and butter in a Crafond Frying Pan, add the garlic and the mushrooms and cook for 3-4 minutes until the mushrooms are soft but have not released their juices.
  2. Add the wine and reduce by half.
  3. Stir in the crème fraîche and parsley and heat through. 
  4. Season to taste.
Casserole Preparation method

1. After slicing turkey steaks put in a warmed Crafond Sauté Pan and add the green onion, cook until white throughout. Save the turkey drippings in a separate bowl for your stuffing
2. In a separate pot boil the veggies for 5-8 minutes. You do not want them fully cooked, but very close to it.
3. Combine turkey, sauce and veggies into a pot and let simmer whilst making the stuffing. 
4. Homemade stuffing is the easiest thing to make and you can use a lot of creativity with it depending on your pallet. It tastes so much better than the sticky boxed stuff. I usually save up the heels of my bread loaves and rolls that have gone stale and crumbled crackers.
5. Make sure all of your breadcrumbs are broken and shredded into small bits. Combine all your “breading” into a large mixing bowl along with the mixed herbs of your choice. I also use some Saffron for flavouring. Add in your turkey drippings and two eggs. I usually use my hands to knead the stuffing as this seems to distribute the egg and herbs more evenly. 
6. Now pour the turkey/veggie sauce mixture into a large baking dish. As you would with potatoes for a Shepard’s pie, use dollops of stuffing and a fork to spread it over the mixture and cover the dish with stuffing. 
7. Cover the while pan with aluminium foil and bake for 20 minutes on 200 degrees.
8. At the 20 minute mark uncover the dish and drizzle on approx. 50g of melted butter. This will keep your stuffing from drying out. Cook uncovered for the remaining 10 minutes. 

Take the Turkey Casserole out of the oven and let sit for 5 minutes.

I usually serve the dish with cold cranberry sauce. Some people put the sauce right on top of the stuffing and some to the side. Either way, this is a really lovely casserole to have on a rainy day. I usually make this dish with mainly leftovers from other meal which is a real money saver. ENJOY!
-- Courtesy of Katie Walters the winner of out First Recipe Competition!