Wednesday, 24 October 2012

Perfect Pans Crispy Jacket Potato Soup


5 Jacket potatoes, scrubbed well and dried
4 tablespoons (1/2 stick) unsalted butter
4 cups whole milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup White cheddar cheese and Red Leicester  Grated  (any variety is fine)
1/2 cup spring onions, chopped
1/2 cup sour cream

For the potato skins:
Reserved potato skins (from above)
Olive oil, for brushing
Sea salt and pepper
For topping:
1  cup white cheddar cheese and Red Cheddar Grated
1/2 cup spring onions, chopped
1/2 cup sour cream
2 cups Bacon Lardons


For the soup:

  • Preheat the oven to 200 degrees
  • Poke tiny holes in each potato multiple times with a fork, and place the potatoes in a Perfect Pans Roasting Pan. Lightly brush Olive oil and salt (or other seasonings if desired.)
  • Bake the potatoes until fully cooked and softened, about 1 hour.
  • Once fully cooked, remove the potatoes from the oven and let cool completely (about 1 hour or so). Remove from roaster and set aside. You will use the oil mixture again later.
  • Once cooled, slice each potato into two pieces and carefully peel back the skins, removing the skins intact as best as possible. (If you plan on using them for the crunchy potato skins, this is helpful.  If you don’t plan on using them, just discard the skins.)
  • Place the potato “insides” in a Perfect Pans Large Stock pot.  Using a potato masher or large wooden spoon, mash the potato into small pieces.
  • Slowly fold in the milk, cheese and butter.
  • Add the salt and pepper to taste. Cook the mixture until thickened, about 8-10 minutes on medium heat.
  • Place bacon pieces into a Perfect Pans Sauté Pan. Fry until browned.
  • Add 1/2 cup of white cheddar into the mixture.
  • Remove the pan from the heat.
For the potato skin topping:

  • Preheat the oven to 200 degrees.
  • Place the reserved, potato skin pieces and skins back into the Perfect Pans Roaster. Mix with oil that was used originally until coated.
  • Bake for 15 minutes or so, or until potato skins are crispy. We advise checking them quite often since oven temperatures may vary.
  • Finally, spoon in your potato soup add a dollop of sour cream, cheese, potato skin slices, onion and bacon to taste.

Enjoy this winter warmer with the added bonus of little effort clean up. All of Perfect Pans Cookware is a breeze to clean with its non-stick wipe clean surface!

Get the 6 Piece Holiday Cookware Collection from our website by clicking here!

Thursday, 11 October 2012

Lancashire Hot Pot

A great dish for the whole family! Simple, one pan recipe.

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: Serves 4


·         2 oz/ 55g beef dripping or lard

·         8 middle neck lamb chops, on the bone

·         ½ lb/ 225g onions, skinned and finely sliced

·         2 oz/ 55g butter, melted

·         2 lb/ 900g potatoes, peeled and thickly sliced

·         4 lambs kidneys, cored and sliced (optional)

·         1 carrot, peeled and thickly sliced

·         Salt and pepper

·         1 litre of beef or chicken stock

·         1 tbsp Worcestershire Sauce


Serves 4

·         Pre heat the oven to 400°F/200°C/Gas 6

·         In a large frying pan, melt the dripping or lard and heat until hot but not smoking. Quickly colour the chops on both side, remove from the fat, and drain on kitchen paper.

·         Add the sliced onions to the hot fat and cook quickly, stirring constantly until softened but not coloured. Remove from the fat and drain on kitchen paper.

·         In a Perfect Pans Saute Pan pour half the butter in to the bottom then cover with a layer of sliced potato, cover with half the onions, season with salt and pepper. Lay the chops on the top of the onion, don't worry if the bones stick up, this was traditional in Lancashire Hotpot. If using, lay the sliced kidneys over the chops, add the carrot, cover with the remaining onions, season.

·         Pour in enough stock to come two thirds way up the casserole dish, dont worry if you have some left over you can always top up during cooking. Add the Worcestershire sauce.

·         Cover with another layer of overlapping potatoes, ensuring the surface is completely covered. Brush the potato with the remaining melted butter, sprinkle with salt and pepper.

·         Cover the pot with a tightly fitting lid and cook in the oven for 30 minutes.

·         After 30 minutes, reduce the heat to 350°F/180°C/Gas 4 and cook for a further 1½ hours. Check from time to time to make sure the casserole isn't drying out, top up with stock or water as necessary.

·         Remove the lid from the pan and cook until the potatoes on the surface are brown, remove from the oven and leave to rest for 10 minutes. Serve on hot plates with fresh, seasonal vegetables.



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