Sunday, 15 December 2013

Pork and Black Pudding Wellington

Hi Chefs! Just got an excellent recipe from one of our customers on Facebook. It would make a hearty dinner, lunch or Christmas evening treat and is made on a Castey Flat tray!

Pork and Black Pudding Wellington

500 g pork sausage meat
200 g black pudding
Chopped parsley
Half tsp cayenne pepper
3 tbsp. English mustard
500 g puff pastry (I buy mine pre-made at the supermarket because if you have time to make it you have to much time on your hands)

Mix all the ingredients together, roll out pastry, (40cmx30cm) place all the mixture in the centre of pastry and fold over sides, turn over and place on 35cm Castey PlanchaBrush with beaten egg and bake at 190C for about 30 minutes or until golden brown

Remember if you have any recipes that that you’d like to share post on face book or send us an E-mail with photos and how you did it and we will include it in our next posting. 
This will probably be our last post of the year, so from our kitchen and family to yours, Have a Merry Christmas and Happy Holidays! 
From all of us at Perfect Pans.

*Recipe Submitted via from Alastair.

Friday, 22 November 2013

Chicken Casserole on a Plancha Plate

John’s  Chicken Plancha Casserole

You asked for it and we have it! We have had an overwhelming number of requests to put the recipe that one of our Castey Demonstrators use on our blog.  This is our very own Demonstrator John’s recipe for Chicken Casserole on the Castey Plancha Plate.

5 chicken thighs
Half chorizo ring sausage cut into half-inch pieces
250g New Potatoes
250g Sweet Potatoes
1 Medium Onion
1x tin of broad beans drain
Salt & Pepper to taste

Chop potatoes into pieces leaving the sweet potatoes slightly larger than the new potatoes. Dice onions and combine with the broad beans with a few drops of sunflower oil or spritz with some 1cal
Put all ingredients on Castey Flat tray, tucking chorizo under chicken for flavour. Sprinkle paprika and salt and pepper or other herbs you'd like over chicken.

Cook in oven for 35 minutes on Gas mark 8 or 200 degrees on Electric. Bone-in chicken thighs take about 15 minutes longer.

For a low-fat option skin the chicken thighs.

In the last 10 minutes sprinkle a bit more Paprika over the top of the potatoes and chicken and cook for remaining 10-15 minutes.

When we made it, we left out the beans as we have some picky eaters in our home, but I am sure they would have been lovely. This dish was not only very flavourful ,but also nice and hearty without being too filling. Great dinner for a chilly evening.


Friday, 8 November 2013

Karen's Ghoulish Goulash

   Hi chefs! One of our wonderful customers in Scotland submitted a great recipe for Ghoulish Goulash she used for Halloween for her family. We loved the idea so much we wanted to share it with you.
Goulash is a great hearty dish for the end of autumn. The ingredients vary by family recipe but we like this one the best. We made it at our ourselves last night and even the fussy little ones liked it.  


  • 2 large onions
  • 1 green pepper
  • 1 tablespoon sunflower oil
  • teaspoon paprika
  • teaspoon caraway seeds
  • teaspoon oregano
  • teaspoon ground bay leaves
  • 1 x pkt. Quorn Swedish meatballs/ sausages/beef/pork (whatever!)
  • tin Heinz tomato soup
  • tin chopped tomatoes
  • tin baked beans
  • 1 or 2 large potatoes grated
  • 1 or 2 large potatoes chopped
  • salt and pepper
  • Worcester Sauce
  • Brown the onions in the oil and sweat them for a wee while, add in the green pepper and cook a little longer. Approximately 5 minutes
  • Stir in the paprika, herbs and caraway seeds to let the flavours blend, then add the meat (already browned if using beef, pork or sausages.) You can brown the meat right in the bottom of the Perfect Pans Stock Pot before adding liquids which gives the meat a richer flavour
  • Pour the tinned ingredients into the mixture and throw in salt, pepper and Worcester Sauce.
  • Use more tinned tomatoes if more liquid is needed.
  • Cook for whatever length of time the meat needs to be cooked. 
  • The Quorn meatballs didn’t need long, but the chopped potatoes do take a while, so I would allow 30 - 45 minutes at least.
"The beauty of using the Perfect Pan is that you can cook it fairly hard which allows nice brown bits to form on the bottom of the pan which don’t actually burn but which add an extra ghoulish bit that you can pass of as any ghoulish thing that takes your fancy!!!
(Rats, toads, bats or whatever!!)  I might have added some black olives if I’d had any - charred eyeballs?"
 Karen's tip:

Add the paprika at the very end so it doesn't lose flavour. You can really tell the difference when doing so.

If you'd like to submit your own recipe please Email Us or contact us on Facebook and we can feature you on our next posting.

Great offer on new fundix knives

Friday, 4 October 2013

Thai-Style Pumpkin Soup

Thai-Style Pumpkin Soup

1½ kg pumpkin or squash, peeled and roughly chopped

4 tsp sunflower oil

1 onion, sliced

1 tbsp grated ginger

1 lemongrass,

3-4 tbsp Thai red curry paste

400ml can coconut milk

850ml vegetable stock

lime juice and sugar, for seasoning

1 red chilli, sliced, to serve (optional)

Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting pan with half the oil and seasoning, then roast for 30 mins until golden and tender.

Meanwhile, put the remaining oil in a Sauté pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

Roast the pumpkin seeds for added flavour

Thursday, 19 September 2013

Chunky Fish Chowder

Chunky Fish Chowder

Now that winter is almost at our door and Autumn weather has set in, we are all starting to tuck into hearty diets to keep us warm and full through winter. One of our favourite meals is Chunky Fish Chowder as it's nice to have a lovely soup that is not only warm and filling but also good for your health.
This Chunky Fish Chowder contains lots of OMGEA-3 found in fish oils, which is a great way to stay healthy conscience and get your fill of something very yummy!
Omega-3s have a number of health benefits. Omega-3s are thought to play an important role in reducing inflammation throughout the body in the blood vessels, the joints, and elsewhere. Studied have shown that omega-3 fatty acids help with concentration in adults and children and may help with other conditions, including rheumatoid arthritis, and depression.
This is a great recipe that takes minimal time and the whole family will love it!


2 tsp rapeseed oil
2 leeks, finely sliced
550g potatoes, cut into small cubes
1l fish stock
1 lemon, zest only
300ml whole milk
330g frozen sweet corn, rinsed
250g skinless, boneless salmon, cut into chunks
250g skinless, boneless white fish, cut into chunks
200g King Prawns de-veined (optional)
handful spring onions, snipped with scissors
2 tbsp double cream (optional)


  1. Heat the oil in a Large Sauce Pan or Stockpot, tip in the leeks and fry gently for 5 minsutes until softened, but not coloured. Add the potatoes and cook for a further minute.
  2. Pour in stock and lemon zest, cover and simmer for 12-15 minutes or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
  3. Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth.
  4. Pour back into the pan, add the sweet corn, fish and reserved vegetables. Cover and gently heat for 3-4 minutes until the fish is just cooked through – don’t boil.
  5. Stir in chives and cream, if using, then season to taste.
 Serve in a Bread bowl or with cheese on top for added fun and flavour!
 --Recipe borrowed from BBC Good Food and altered by K Hutchings

Wednesday, 4 September 2013

Chana Masala Recipe

End of summer Recipe from Perfect Pans

It's been a while since Perfect Pans did a Blog posting as our summer was very busy with several shows. We want to thank everyone who came out to see us and to let you know that our Autumn and Winter show schedule is just as busy and exciting!
To see if we will be doing our demonstrations at an exhibition near you, check out our show calendar located here :
We were in the mood for Indian Cuisine tonight so we went for making Chana Masala, a classic Indian dish of chickpeas slow-simmered with onions, tomatoes and spices. Adapted from a recipe by Madhur Jaffrey, this is delicately spiced bright orange Chana Masala is delicious topped with cooling yogurt or Cumin Seed Crème Fraîche. This recipe requires many different ingredients most which can be purchased at your local supermarket, but to make it authentic you may need to try your local Indian food store.
We will be having  it over white rice and with some Coriander Naan on the side.

Yum Yum, hope you enjoy!

Chana Masala
Serves 8

1 tbsp vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 tsp grated fresh ginger
1 fresh hot green chili pepper, minced
1 tbsp ground coriander
2 tsp ground cumin
1 tbsp amchoor powder (if you can't find this you can use extra lemon juice)
1/2 tsp ground cayenne pepper
1 tsp ground turmeric
2 tsp cumin seeds, roasted and ground
2 tsp paprika
1 tsp garam masala
15-ounce can whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 15-oz cans chickpeas, drained and rinsed
1/2 tsp salt
1/2 lemon, juiced
6-8 kari leaves for garnish (optional)

Heat the oil in a
Crafond or Perfect Pans Sauté (we recommend 28 cm or even 32 cm depending on how many you are feeding.)

Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor, paprika and garam masala.
Cook the onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Cover and keep on low heat until ready to serve with a garnish of fresh kari leaves.

Toasted Cumin Seed Crème Fraîche
Makes 1 cup

1 tbsp cumin seeds
1 cup Greek yogurt or crème fraîche
Salt and freshly ground black pepper

Place the cumin in a 
small frying pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the yogurt and season with salt and pepper, to taste.


Friday, 26 July 2013

Sautéed Julienned Summer Vegetables

Sautéed Julienned Summer Vegetables


· 1 tablespoons Rapeseed oil
· 1/4 cup red onion, diced
· 3 cloves garlic, minced
· Half a zucchini, cut into julienne strips (with Perfect Peeler/Mandolin)
· Half a yellow squash, *I only use the top part) cut into julienne strips
(with Perfect Peeler/Mandolin)
· 2-3 carrots, cut into julienne strips (with Perfect Peeler/Mandolin)
· salt and fresh cracked pepper, to taste


Heat a Crafond Sauté’ Pan over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.

Tuesday, 16 July 2013

Summer-time Grilled Corn and Dry Rub Marinated Steak

Perfect Summer-time Grilled Corn and Dry Rub Steak

Cook Time: 30 minutes
Total Time: 30 minutes
Yield: 6 ears grilled corn


6 ears corn
3 tablespoon rapeseed oil
salt and pepper

Chipotle Lime and Feta Cheese Butter

8 tablespoons butter, softened
2 tablespoons chipotle Chile
2 tablespoons fresh basil or cilantro, chopped
1 lime, juiced
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 cup Feta cheese

Parmesan Basil Butter 

8 tablespoons butter, softened
1/2 cup finely grated parmesan cheese
3 tablespoon fresh basil, chopped
1/2 teaspoon pepper

Jalapeno Lime Butter 

8 tablespoons butter, softened
1 lime, juiced and zest
1 small jalapeno, seeded
1 teaspoon smoked paprika

Blue Cheese Butter 

 8 tablespoons butter, softened
2 teaspoons fresh lemon juice
1/4-1/3 cup fresh blue cheese, crumbled
1/4 teaspoon pepper.1/4 teaspoon salt


1. Massage fresh sunflower or rapeseed oil into pan and turn to medium heat.

2. Remove the husk from each ear of corn. Brush the corn with oil and season with salt and pepper. Grill in a
Perfect Pans Grill Pan or Flat Tray for about 5 minutes each “side” – rotating corn 3 times during grilling. 

 3. Remove the corn from the grill and if eating straight off the cob, allow the corn to cool 3 minutes. Then brush with butter and eat. 

 4. If you would like to remove the corn from the cob allow the corn to cool completely, about 5 to 10 minutes. Then place the corn on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward, cutting the corn from the cob. Continue cutting until all of the corn is removed.

5. For the chipotle lime and Feta cheese butter, combine all ingredients except the cheese and mix well. Rub the corn with the butter and then sprinkle on the cheese.

6. For the jalapeño lime butter, place all ingredients in a food processor and puree until smooth.

7. For parmesan basil butter and blue cheese butter combine all ingredients in a bowl and stir until combined.

8. The butter can be made ahead and stored in the refrigerator for up to two weeks.

Steak Dry Rub:

1/4 cup coriander seeds
2 tbsp cumin seeds
2 tbsp yellow mustard seeds
2 tbsp fennel seeds

2 tbsp peppercorn
2 tbsp salt
2 small dried chillies or 1/2 tbsp chilli flakes
1 tbsp ground ginger
1 tbsp ground turmeric
Lightly dry roast all the ingredients except for the salt, ginger and turmeric then grind it to a coarse powder.

Tuesday, 25 June 2013

Goats Cheese Skillet Gnocchi and Spicy Three-Cheese Cauliflower

Tea Time with Perfect Pans!
After a long day we wanted something quick that the whole family would love. Feel Free to let us know what you'd like us to cook for you next!


Goats Cheese Skillet Gnocchi and Cauliflower Cheese


1.      1 package pre-made gnocchi
2.      1 can tomato (peeled)
3.      2 teaspoons oregano
4.      3 tablespoons olive oil
5.      1 tablespoon parmesan
6.      3 tablespoon goat cheese
8.      1/2 cup fresh cherry tomatoes


1.      Chop the cherry tomatoes. Heat a thin layer of olive oil in a Non-stick Crafond frying pan, add the garlic thinly cut. After a couple of minutes add the fresh tomatoes and cook for a couple of minutes.
2.      Add one can of tomatoes, stir and season with salt. Cook for 5 minutes more.
3.      Put the gnocchi in the pan. Drizzle over the goat cheese and stir until the cheese is melted.
4.      Gnocchi must be completely covered in sauce. Let them cook for 6-8 minutes. Finish with oregano and a sprinkling of finely grated parmesan.

Three Cheese Spicy Cauliflower Cheese



  •     1 head cauliflower, cut into florets
  • Sea Salt/Pepper
  • 3 tbl butter
  • 2 tbl flour
  • 1 cup heavy cream at room temperature
  • 1 cup milk at room temperature
  • 1/2 pound Pepper jack cheese cut in small cubes
  • 1 1/2 cup (divided) grated asiago (or parmesan)
  • 6 ounces goat cheese, cut into small pieces
  • Salt and freshly ground pepper
  • 1 cup sliced green onions and tops (reserve ¼ cup for garnish)
  1. Place cauliflower on a parchment lined baking sheet. Coat with salt and pepper and toss and cover well on all pieces. 
  2. Place in pre-heated 200 degree oven for 20 minutes.  Turn to grill for the last 5 minutes to get the pieces golden brown.
  3. Meanwhile, prepare the sauce.  Over medium heat in a Crafond Elite Sauté pan, melt the butter.  Blend in the flour making a paste and cook, stirring so as not to burn, for about 5 minutes. Slowly add in heavy cream stirring and blending.  Do the same with the milk.  Reduce heat to low and add the cheeses (1 cup of the asiago) stirring and allowing it all to melt. 
  4. Add salt and pepper to taste.
  5. Add the roasted cauliflower and green onions to the creamy cheese mixture and blend well.
  6. Place Crafond Sauté in oven to bake making sure to remove the detachable handle for 20 minutes in a preheated 180 degree oven or until the top is golden brown. 
  7. Allow to rest about 10 minutes before serving.  (Now the longer you let it sit, the thicker the sauce becomes!)  Garnish with grated cheese and fresh green onions.

Wednesday, 5 June 2013

Help Perfect Pans Support the SHINE London Cancer Marathon


Hey Everyone!


One of our Staff is going to be walking in the Shine London for Cancer Charities.

Our lady will be wearing bright clothing, lights and glow sticks and walk the full marathon.

The money you help us raise will go towards Cancer research, which will help to bring new treatments to patients faster.


For EVERY pound you donate Perfect Pans will match your donation.

Let's help out this excellent cause and help Perfect Pans support the fight against Cancer.

You can donate by clicking this Link:

JustGiving - Sponsor me now!

Friday, 17 May 2013

Guinness-Brined Lamb Steak

Lamb Steak Ingredients:

1 Pint Guinness ale
1 tablespoon Coarse salt
50 g sugar
240 ml water
3 tablespoons Chilli Rub
1 1/2 - 2 kg bone-in lamb leg steaks 
2 tablespoon Sunflower or Rapeseed oil
1 1/2 cups Guinness BBQ Sauce

Guinness BBQ Sauce Ingredients:

1 Pint Guinness ale
1 star anise (optional)
240 ml ketchup
60 ml dark brown mustard
118 ml honey
2 tablespoons hot pepper sauce
2 teaspoons coarse salt
2 teaspoons ground black pepper


Boil the Guinness in a saucepan with the star anise (if using) over high heat until reduced by half. Add the remaining ingredients and simmer for 5 minutes, or until thick. Cool and remove the star anise. Store in a tightly closed container in the refrigerator for up to 1 week.

Lamb Steak Preparation:

  • Combine the Guinness, salt, sugar, water and 2 tablespoons spice rub in a large zipper-lock bag.
  • Drop in the lamb steaks, press out the air, and seal. Refrigerate for 2 to 6 hours.
  • Pre-season your Grill Pan with sunflower or rapeseed oil. 
  • Remove the lamb from the brine and pat dry. 
  • Discard the brine. Coat the lamb with the oil and season with the rub.
  • Set aside for 10 minutes.
  • Grill the steaks for about 7-10 minutes per side for medium-rare (Baste with a thin layer of the sauce during the last minute of grilling.
  • Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side. 

Perfect Pans recommends using Newman's Pickles Home-made Apple and Mint Sauce to accompany this dish. 

Check our our previous Blog Post for a great side dish; Sweet Potato Dauphinoise. 

Thursday, 9 May 2013

Sweet potato Extravaganza!

We have been looking for yummy alternatives to eating starchy potatoes and I think we have found our favourite! Sweet potatoes! Not only are they sweet, yummy and versatile, but they contain MANY vitamins, like Iron, B6 vitamin C, Vitamin D, potassium and magnesium.  Check out two recipes we have tried recently and LOVE. 

Sweet Potato Dauphinoise 

3 Tbsp. butter
500g sweet potatoes (orange fleshed)
500g Maris Piper potatoes
200 g half and half cream, more if needed
1 clove garlic, minced
1 tsp. sea salt
2 tsp. fresh thyme
black pepper to taste
Fresh grating of nutmeg

Preheat oven to 180 Celsius . 
Pre oil with Sunflower or Rapeseed oil your Twin Handled Casserole Pan 
Wash, peel and slice potatoes. Layer potatoes into the pan alternating sweet and baking potatoes.
In a Sauce Pan add the rest of the ingredients and bring up to a boil. 
Pour over the potatoes. 
Dot the top with the remaining butter. Cover with lid and bake for 40 min.
Remove the lid and if the potatoes are dry add a small amount of cream drizzled on top if necessary. 
Continue to bake uncovered for 25 min. Cool slightly and serve.

Sweet Potato Orzo with Scallops

3 Tbsp butter
2 medium sweet potato, peeled and cut into 1/2-inch dice
43G finely chopped shallot
2 cloves garlic, minced
250g Orzo
1 Tsp chopped fresh thyme
salt and pepper
32G shredded Parmesan cheese

500G pound sea scallops, muscle removed
1 Tbsp butter
2 Tbsp finely chopped shallot
1 garlic clove, minced
32G cup dry white wine
43G cup heavy cream
2 Tbsp chopped  toasted pecans
1 Tbsp chopped parsley

Bring a Perfect Pot of salted water to boil and cook the orzo until al dente. 

Reserve 100 mL cooking water and drain.
While orzo is cooking, melt 3 Tbsp of butter in a Braise Pan or over medium heat. 
Add sweet potato and cook 4 minutes, stirring occasionally. 
Add shallot and cook 2 to 3 minutes, until shallot is golden brown. 
Add garlic and thyme and cook until sweet potato is completely tender, about 2 more minutes. 
Season with salt and pepper to taste.
Stir cooked orzo, parmesan cheese, and reserved water into Saute Pan. Place lid on and keep warm.
Pat scallops dry and season with salt and pepper. 
Melt 1 Tbsp butter in a Saute Pan over medium heat. 
Add scallops and cook until browned on both sides and barely cooked through, approximately 1 1/2 minutes per side. 
Transfer to a plate.

Stir shallot and garlic into the remaining liquid in the skillet and add wine. Bring to a boil stirring constantly.

To serve, portion the orzo on 4 plates and top with scallops and sauce. Sprinkle with pecans and parsley.

Thursday, 4 April 2013

Strawberry Angel Food Cake in a PERFECT PAN!

Ingredients (serves 6-8)

  • 1 cup liquid egg whites

  • 1 tsp cream of tartar

  • 1/2 tsp salt

  • 1 cup flour

  • 1/2 cup sugar

  • 1 tsp almond extract

  • sliced strawberries



  • Preheat oven to 180C

  • Whip egg whites and cream of tartar in a bowl using a mixer or a Novawhisk

  • Add in sugar, a few tbsp at a time

  • Add salt, and extract

  • When firm peaks form (like a liquid marshmallow) stop mixing

  • Sift in flour, 1/3 at a time, folding to combine

  • Pour into freshley seasonsed Crafond Saute or Twin Handled Casserole Pan

  • Top with sliced strawberries

  • Bake for 25-35 minutes or until edges are golden brown

Thursday, 28 March 2013

Garden Vegetable Pasta Bake

Yield: serves 4-6
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes

Perfect meal with our 2-Piece Set currently on sale for £125.00 click here!




2 cups whole wheat pasta, like rigatoni
1 zucchini, chopped
1 cup grape or cherry tomatoes
1 small red onion, chopped
2 ears of fresh corn, cut off the cob
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons unsalted butter
2 ounces freshly grated parmesan cheese
4 ounces freshly grated provolone cheese
fresh parsley for garnish


Preheat oven to 400 degrees F. Prepare water for pasta and bring to a boil. Once boiling, add pasta to cook. Drain when finished.
While pasta is cooking, heat a Crafond or Diamond Line Saute' Pan Add in olive oil, then add in onions, zucchini, corn and tomatoes with salt and pepper, stirring to coat. Cook for 10-15 minutes, tossing occasionally, while softened.
While pasta and vegetables are cooking, heat a small saucepan oven medium heat. Add in butter and whisk constantly, stirring until bubbly and brown bits appear on the bottom, about 5-6 minutes. Remove and set aside.
Turn off heat under vegetables and add in pasta. Drizzle in brown butter and add in parmesan, stirring well to coat. Top with provolone, the place in the oven and cook for 10 minutes, just until cheese is melted. Remove and serve immediately, garnishing with parsley and extra cheese if desired.


Tuesday, 19 March 2013

Orange Chicken and Vegetable Stir-Fry

Prep Time: 15 min(s)
Cook Time: 10 min(s)
Total Time: 25 min(s)
Servings: 4-6
If you’ve always wanted to make your own Chinese restaurant food at home, this recipe is a great one to add to your collection. Enjoy!
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon orange zest
2 large cloves garlic
1 teaspoon minced ginger
Optional sweetener like sugar, honey, agave, etc.
1 pound chicken tender cut into cubes
Salt and pepper
3 tablespoons corn starch
4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
Reapeseed oil
1/2 cup medium yellow onion, chopped
  • Blend all the sauce ingredients for the sauce in a blender or food processor for 10 seconds.
  • Taste the sauce and add your choice of sweetener to your liking.
  • Blend again for a few more seconds.
  • Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
  • Rinse the Sauté or Wok clean.
  • Season the chicken with salt and pepper.
  • Add the corn starch and massage the chicken with your hands.
  • If using fresh broccoli or green beans boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
  • Transfer the vegetables to a plate lined with a kitchen towel.
  • Heat approximately 1 tablespoon of oil in the Saute’ or Wok on medium heat
  • Cook the onion and chicken until the chicken is cooked through, approximately 5-6 minutes.
  • Add the remaining vegetables and stir-fry them together for 2 minutes.
  • Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
  • Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
  • Spoon the stir-fry over a bowl of hot rice.
  • Serve immediately


Friday, 15 February 2013

Hearty Vegetable Soup

Perfect soup for a cold night!


  • 2-3tbsp olive oil
  • 3 carrots, peeled and chopped
  • 1 celeriac, trimmed, peeled and roughly chopped. Keep the outer leaves as they’ll come in handy later
  • 5-8 potatoes peeled and cut into quarters
  • 2 onions, chopped
  • 1 cauliflower, stalk removed, trimmed into small florets
  • ½ Savoy cabbage, remove the core and outer leaves
  • 1 leek, trimmed, washed and chopped
  • 1 courgette, chopped
  • 1.5 litre water
  • 4 vegetable stock cubes or pots
  • A handful of fresh basil leaves, roughly chopped
  • A sprig of fresh thyme
  • A handful of fresh parsley, roughly chopped
  • 1 clove of garlic, finely chopped


1. Heat a generous amount of olive oil in a Diamond Line 24 cm Stock Pot and when hot, add the carrots, potatoes, celeriac and onion.
2. Fry the vegetables to remove the water content. This intensifies the flavour.
3. Add the cauliflower, cabbage and a dash of olive oil. Stir in the leeks and courgette, and allow the vegetables to cook for 10 minutes.
4. Keep stirring the soup and pour in the water, adding the vegetable stock.
5. Bring to the boil, and then simmer for 15 minutes.
6. Next, add the discarded celeriac leaves, basil, parsley and thyme.
7. Finish off with a generous dash of olive oil to give it a taste of the Mediterranean, a bit like Minestrone and stir through the garlic to finish.