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.

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