Thursday, 6 November 2014

Asian Beef with Mushrooms and Snow Peas

Hi everyone! So sorry it's been so long since we have posted a recipe. We have lots of new recipes that we've found for you, but we will kick it off with a recipe we made last night and it was absolutely gorgeous. Very easy and even the fussy kids liked it!

Asian Sauce:
·         1/2 cup tamari (or low-sodium soy sauce)
·         5 tablespoons brown sugar
·         6 garlic cloves, minced
·         1/2 teaspoon ginger
·         2 teaspoons rice vinegar
·         10 oz snow peas
·         10 oz mushrooms, sliced thinly
·         1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)
·         2 cups cooked rice
1.      Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.
2.      Bring water in a 18 cm Saucepan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.
3.      Heat a large Sauté until hot, add 2 tablespoons of water - it should sizzle. Immediately add thinly sliced mushrooms - cook them on medium high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.
4.      To the same Sauté Pan, on medium heat add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the Sauté and for meat slices not to be crowded. This will ensure that meat will brown. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on medium-high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.
5.      Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On medium heat - stir everything to combine, for about 1 minute. Turn off heat. Cover with a lid.

6.      Serve over rice.  (We had fragrant Jasmine)

Tuesday, 23 September 2014

Autumn Lasagne with Creamy, Butternut Squash and Roasted Garlic Sauce

Our family LOVES pasta, but having the usual spaghetti bolognese can be boring. Don't get me wrong the smell of a traditional Spag Bol is a beautiful thing, but sometimes having something new and exciting is needed. It's officially autumn today and this gorgeous lasagne just makes the tummy rumble. It's an excellent alternative to a traditional lasagne and super tasty!  Make this in a Crafond Roasting Pan and there is no sticky cheese mess when it's all gone. Perfect.
500g mince turkey
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic, finely minced
2 teaspoons chopped, fresh sage leaves
12 lasagne noodles, cooked
Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
200 g fresh, baby spinach leaves
200 g shredded mozzarella cheese
-Preheat the oven to 200 degrees.
-Place a large, Crafond sauté pan over medium heat. Once the pan gets hot (2-3 minutes,) add the ground turkey into the pan, and break up the meat with a spatula or spoon; next, add in the Italian seasoning, the salt, pepper and the garlic, and stir to incorporate; cook the turkey for a few minutes until cooked through and no longer pink; remove from heat and stir in the fresh sage; set aside to slightly cool.
-To assemble the lasagne, season a roasting pan with sunflower or rapeseed oil, this will aid in clean-up later. Begin by adding about 1 cup of the Butternut Squash Sauce to the bottom of the roasting dish; next, add 4 of the cooked lasagne noodles over the sauce, and then add another 2 cups of the sauce over top of the noodles; next, add about half of the cooked, ground turkey, followed by 2 cups of the baby spinach leaves. Next, sprinkle over about 1 cup worth of the mozzarella cheese; repeat the layering process by once again adding 4 lasagne noodles, 2 cups of sauce, the remainder of the ground turkey and the remaining 2 cups of baby spinach leaves, along with another sprinkle of about 1 cup worth of the cheese; finish the lasagne by adding the remaining 4 lasagne noodles, and the remaining sauce over top; smooth out the sauce over the noodles, and finish the by sprinkling the remaining 2 cups of mozzarella cheese over the top; add the remaining ½ teaspoon of Italian seasoning over the cheese, and place the Lasagne into the 220 degree oven to bake for roughly 30-35 minutes, or until the cheese is melted and lightly golden; serve while hot.
Creamy, Butternut Squash and Roasted Garlic Sauce ingredients:
3 heads garlic, tops cut off
3 teaspoons salt, plus a pinch, divided use
1 large butternut squash, peeled and cubed 
1 teaspoon Italian seasoning
½ teaspoon black pepper
230ml cup chicken stock, warm
500ml half and half, warm
150g mascarpone cheese
30g grated Parmesan cheese
(*This sauce can be made ahead if desired, and kept refrigerated.)
-Preheat the oven to 200 degrees, and line a baking sheet with parchment paper or foil.
Take 3 heads of garlic, and sprinkle a couple of pinches of salt over top, wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once the garlic heads have roasted for about 10 minutes, toss together the cubed butternut squash, 1 teaspoon of the salt, and the black pepper; turn the squash out onto Plancha Plate and place it into the oven next to the garlic heads, to roast along side for about 30-35 minutes, or until the squash is very tender (the total roasting time for the garlic will end up being about 40-45 minutes); once the squash is tender, remove from the oven, along with the heads of garlic, and allow the squash and garlic heads to cool slightly, so they can be handled; once slightly cooled, squeeze the cloves of garlic from the whole heads, and mash lightly with a fork (they should be very tender and sweet), and set aside; next, add about 1/3 of the roasted squash into the bowl of a food processor (you will work in about 3 batches), and process with about 1/3 of the roasted garlic, until smooth and puréed; turn the processed squash/garlic into a Large Crafond Pot, and repeat the puréeing process with the remaining squash/garlic and turn that out into the pot once puréed, as well.
-Place the pot with the puréed squash/garlic onto low heat, and add in the warm chicken stock and the warm half and half, and carefully whisk or stir to completely incorporate; next, add in the mascarpone cheese, the Parmesan and the remaining 3 teaspoons of salt, and once again stir/whisk to combine, until the mascarpone and Parmesan are blended in completely; remove the sauce from the heat and set aside until ready to use for the lasagne. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble the lasagne, at which time you can gently re-heat it stove-top.)

Friday, 22 August 2014

Bacon and Egg Puff Pastry Breakfast Tart

This next Recipe we have been making every weekend with a Castey Flat tray as the family LOVES it so much! It really is a major favourite. 

Bacon and Egg Puff Pastry Breakfast Tart


1 sheet of puff pastry {thawed} or pre-rolled. You can make your own too. 
150 g grated cheddar cheese or an kind that you'd like
6 strips of bacon {cooked}
6 eggs
salt and pepper

*Caramelised onion, or peppers if you'd like to add extra flavour. 


Pre-heat the oven to 180
Roll the puff pasty into a rectangle about 1/4 inch thick. 
with a sharp knife cut a "border" of about 1/2 inch around the entire rectangle.

Put on the Flat Tray and put in the over for about 10 minutes. This will cook the base. Don't worry if the centre puffs out a bit. When partially cooked, if it has puffed up in the centre, gently use a spatula to let the air out and push down.

Lay the bacon slices down flat across the pre-cooked base. 

Then liberally spread the grated cheese and if using onions and peppers those as well. 

Make sure to leave a few little nests in the cheese so that the egg will rest in them. 

Place in the oven for approximately 10 minutes. This should melt the cheese and cook the sides of the pastry. 

Crack eggs and place in the little pre-defined nests. Put tray back in the oven for an additional 10 minutes or until your eggs are done to your preference. 

Add salt and pepper to taste and Voilà! The perfect weekend breakfast. 

Beer Cheese Chicken & Wild Rice Soup

The weather seems to have turned a little chilly now, so soup is on our minds. This is a great summer/autumn soup that we just can't wait to eat! 

Beer Cheese Chicken & Wild Rice Soup

1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 boneless, skinless chicken breasts, diced
250 g Wild rice (or rice blend), rinsed and drained
2 Litres chicken stock
1 (12 oz.) beer - good quality wheat or pilsner style
1 tsp salt
1 tsp dried thyme
½ tsp smoked paprika
100g cream cheese, or soft cheese cut into cubes
200g extra sharp cheddar cheese, shredded
fresh parsley to serve

In a Large Stock Pot, on medium heat fry chicken and onions till the chicken is cooked through and onions are translucent. 

Next put all ingredients including liquids into pot excluding parsley and cheese. Cook on low heat for approximately 1-1/2 hours. The vegetables and rice should be tender and cooked through. 

During the final 30 minutes of cooking stir in the cream cheese and cheddar cheese and continue cooking, stirring occasionally, until the cheeses are completely melted into the soup. Serve soup topped with fresh chopped parsley.

Thursday, 21 August 2014


Balsamic Glazed Mediterranean Chicken Bake is an easy, delicious, and healthy meal!

700g chicken breast or thighs (boneless & skinless) (we used 4 chicken breasts)
300 ml can or jar of marinated artichoke hearts
4 sprigs of fresh oregano, chopped
1 red onion, thinly sliced
1 pint grape or cherry tomatoes, left whole
300 ml can white beans, drained & rinsed
1 medium ball of fresh mozzarella 
300ml chicken broth
60g whole cashews
Balsamic Vinegar
salt & pepper

Marinate the chicken breast in balsamic vinegar for at least 30 minutes
Preheat oven to 200 degrees
add beans, cashews, tomatoes, artichoke hearts, and onion.
In a Castey Roasting or Casserole Pan brown the chicken on both sides for about 2 minutes on each side. Season with salt and pepper. The chicken will be browned, but not cooked through. it will finish cooking in the oven.
In the same pan, add beans, cashews, tomatoes, artichoke hearts, and onions. Brush with another generous layer of balsamic vinegar. 
Add the chicken broth to the pan and sprinkle with the chopped oregano.
Roast in the oven for 10-20 minutes until the chicken is cooked through
Remove from the oven and add the mozzarella.

Serve with crusty bread and enjoy!

Wednesday, 6 August 2014

Spiced Moroccan Chicken Wrap

Spiced Moroccan Chicken Wrap with Grilled Eggplant, Tomato and Onion Chutney, with Spicy Hummus Spread

(Makes 4 wraps)

2 skinless & boneless chicken breasts cut into bite-size chunks
Black pepper
2 cloves garlic pressed through garlic press
1 teaspoon lemon zest
1 teaspoon lemon juice
¼ teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
1/8 teaspoon turmeric
Pinch cayenne pepper
4 wooden skewers
• Eggplant, Tomato & Onion Chutney (recipe below)
• Spicy Hummus Spread (recipe below)
4 pieces Middle Eastern flatbread or pita

-Place the chunks of chicken into a bowl and add a couple of pinches of salt and black pepper, and the rest of the ingredients. Toss the ingredients well to coat, and skewer the chicken pieces as equally as possible with the 4 wooden skewers; set the chicken aside to marinate for 20-30 minutes, or even overnight if you’re doing this ahead.
-While the chicken marinates, prepare the Eggplant, Tomato & Onion Chutney (recipe below).
-Next, prepare the Spicy Hummus Spread (recipe below).
-Grill the chicken skewers on a grill pan for a few minutes per side, or until the chicken is slightly charred and cooked through; place onto a platter to hold.

-To assemble the sandwich wraps, spread a generous amount of the Spicy Hummus over each of the 4 pieces of flat bread
; next, slide the chicken pieces off of the skewer in a row in the centre of each wrap (1 skewer per wrap), and top the chicken with a couple of spoonfuls of the Eggplant, Tomato & Onion Chutney; bring the two sides of the flat bread together, and secure with toothpicks if needed, or wrap in parchment paper to hold the wrap together while you enjoy.

Eggplant, Tomato & Onion Chutney Ingredients:

1 small onion, quartered and sliced
Black pepper
2 small Japanese eggplants, or 1 very small “globe” eggplant, diced into small pieces (about 1 ½ cups worth)
3 Roma tomatoes, diced into small pieces
2 cloves garlic, pressed through garlic press
1 tablespoon fresh chopped mint
½ teaspoon lemon juice


-Add the sliced onions to the Grill Pan, plus a pinch of salt and pepper, and sauté for about 5-6 minutes until a light, golden-brown.
-Next, add in the diced eggplant, plus a pinch of salt, and sauté it with the onion for about 2-3 minutes, or until a light golden-brown and slightly tender.
-Next, add in the diced Roma tomatoes, plus another small pinch of salt and pepper, and sauté the mixture for about 8 minutes, or until everything begins to break down and resemble a “jam” or a chutney, and is a deeper golden-brown.
-Finally, add in the garlic, and sauté for an additional 2 minutes; finish the chutney with the lemon juice and the fresh mint, check to see if additional salt and pepper is necessary; set aside and keep warm until ready to use.

Spicy Hummus Spread Ingredients:

1 (15 oz) can garbanzo beans, drained and rinsed
1 clove of garlic
1 ½ tablespoons of lemon juice
½ teaspoon lemon zest
¼ teaspoon plus a pinch salt
¼ teaspoon ground cumin
¼ teaspoon paprika
Pinch cayenne pepper
¼ cup plus 1 tablespoon rapeseed oil


-Place all ingredients into the bowl of a food processor, and process for several moments until mostly smooth; with the processor running, slowly add in the rapeseed oil and process until the spread is very smooth, scraping the sides down if necessary; transfer the hummus spread into a bowl or container, and set aside until ready to use.

Friday, 1 August 2014

Courgette Parmesan Casserole

A healthy yet yummy meal the whole family will like. The cheese hides all the delicious vegetables and the kids will be none the wiser. 


2-3 Courgette, ends trimmed, sliced into 1/3" discs
coarse salt and freshly-cracked black pepper
130g all-purpose flour
85g of your favourite tomato sauce
1/2 teaspoon crushed red pepper flakes (optional)
1 large ball or block fresh mozzarella (about 4 1/2 ounces), torn into small pieces
small handful of basil leaves, roughly torn
85g  freshly-grated Parmesan (about 3 ounces)


Sprinkle slices of Courgette with a small pinch of coarse salt and freshly-cracked black pepper on each side.

Preheat the oven to 180°C.

In a large bowl, lightly dredge the courgette slices in the flour, tapping them on the side of the bowl to shake off excess flour. When a pinch of flour sizzles on contact, add the courgette slices in a single layer, turn the heat to medium and cook for about one and a half minutes on each side or until dark golden brown. Transfer the courgette to paper towels to drain. Repeat in batches until all of your courgette it is cooked.

In a Sauté pan or Deep Casserole, arrange as many slices of courgette as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few crushed red pepper flakes (if desired), and mozzarella. 

Bake for 20 to 25 minutes or until the cheese has melted and begun to turn a golden colour. Add parmesan and bake for an additional 5 minutes. Remove from oven, and garnish with torn basil. Serve immediately.

Friday, 25 July 2014

Chorizo Queso Fundido-- Super cheesy and great to share!

It's the weekend and the weather is hot! What better time to gather your family and friends with some lovely summer drinks and sit in the garden with an array or appetisers to share and just relax.


500g Chorizo
1 whole Medium Onion, Finely Diced
2 whole small Bell Peppers (any Colour Combination), Seeded And Finely Diced
500g Grated Mozzarella or other favourite melting cheese
Sprinkle Of Chili Powder
3 whole Roma Tomatoes, Diced
1/4 cup Cilantro, Chopped
Tortilla Chips For Serving
Preparation Instructions
Preheat oven to 180 Degrees


In a Crafond Frying Pan (we recommend a 24 cm for this recipe,) cook the chorizo until brown. Remove from pan and drain on a paper towel. Pour off any excess fat. Add onions and peppers to the pan and cook over medium heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.
To build the dish, place 1/3 of the cheese in a Crafond frying pan or you even a Crafond Shallow Casserole (pre-seasoned with rapeseed oil) Add half the chorizo. Add another third of the cheese, then as much of the veggie mixture as you'd like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the chorizo, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.

NOTE: Depending on the size of your pan, you may have some ingredients left over. Just build so that the ingredients roughly reach the top of the skillet; they'll shrink quite a bit once the cheese melts!
Place into the oven and start watching it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling...but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)

Remove from the oven, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips!

NOTE: Be sure to have everything ready so you can serve the Queso Fundido pretty much right out of the oven. It's best when piping hot!

Friday, 11 July 2014

Spinach Stuffed Flank Steak- Great Recipe for a Rainy Day

Hey everyone, looks like we will be without the BBQ weather for a little while so we thought we would go with a nice Sunday roast alternative. 

In the office, we've been trying to eat healthier and this beautiful roast recipe is just the right amount of comfort food and  healthy dinner. We love spinach and feta together, it always feels so Mediterranean. 


1 flank steak, about 1-1/2 pounds
1  10  ounce package frozen chopped spinach, thawed and squeezed dry  
4 ounces sun-dried tomato or herb-garlic flavoured feta cheese, plain Feta crumbled. You could also use Philadelphia too.
2   tablespoons seasoned bread crumbs
1 egg, lightly beaten
3/4  teaspoon salt
1/2  teaspoon black pepper
1 Red Pepper chopped into small cubes

1. Heat oven to 200 degrees C, Prepare a roasting pan for this meal and set aside. We recommend the Castey Vulcano Roasting pan as it's silicone handles make it perfect for safe oven use. 
2. Lay steak on a clean work surface. Starting at a long side, slice steak in half without cutting through all the way. Open like a book and flatten to an even thickness.
3. In a bowl, combine spinach, feta, bread crumbs, red pepper and the beaten egg.
4. Season steak with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Press spinach mixture onto steak, leaving a 1-inch border. Beginning on a short end, roll up to enclose filling. Tie steak with cotton twine at 2-inch intervals.
5. Season with remaining 1/4 teaspoon each salt and pepper.
6. Heat a large Sauté Pan over medium-high heat. Brown meat on all sides, about 5 minutes total. Transfer steak to roasting pan.
7. Roast at 180 degrees c for 35 minutes.

Remove meat from oven; let rest, covered, 10 minutes before slicing.

Friday, 20 June 2014

Best Summer time BBQ Pulled Pork!

One of our American employees gave us his recipe that she makes it at home about once a month and swears by it. We thought we would try it out and wanted to share the results. Let us know what you think…


3-4 lb Pork Loin Roast, trimmed of all visible fat
Pork Rub or your favourite seasoning ( Any combination of Brown Sugar, garlic powder, pepper, cayenne pepper, salt, paprika, onion powder)
12 oz can Dr Pepper (you can replace the Dr Pepper with Guinness if preferred)
Barbecue Sauce (we used Sweet Baby Ray’s)


Season the pork with your rub on all sides. Make sure to really massage the rub in to the meat!

Place pork in Crafond Stock Pot and pour in Dr Pepper. Cook in oven for 3-4 hours in oven on 180 degrees.

Remove pork, the loin should be extremely soft and tender. If not tender enough, put loin back for about 45 minutes depending on oven.

If it looks like it will fall apart drain most of the liquid from the pot. Return the pork to your pot and using 2 forks, shred the meat.

Add barbecue sauce to taste (we used 3/4 of the bottle)
Stir well and put back in oven for a few minutes until barbecue sauce is heated through (usually about 15 minutes)

Serve on toasted buns with coleslaw on the sandwich or on the side  with some chips. This recipe is perfect for a World Cup party as it makes a lot with plenty to share!

Wednesday, 28 May 2014

Baja Fish Tacos with Mango Salsa

It's a rainy Wednesday night and the family can't decide what to make for dinner. Make things more exciting with this awesome Baja inspired Fish Taco Recipe. The perfect meal everyone will enjoy!


1 mango, peeled, pitted, and cubed (Ripe Peaches and pineapple work just as well)
1 avocado, pitted, peeled, and cubed
 1/2 red onion, finely chopped
Juice of 1 lime, plus wedges for garnish
Chopped fresh coriander
Salt and black pepper
 Sunflower or Rapeseed oil
2 large Salmon or fillets (cod or Mahi Mahi work great too)
1 tbsp blackening spice
8 corn tortilla wraps (flour works well too)
2 cups finely shredded red cabbage


Mix the mango, avocado, onion, and the juice of 1 lime in a bowl. Season the mixture with cilantro, salt, and pepper and place in the fridge.

Pre-season Brava Grill Plancia with oil and turn on medium-high heat for 3-4 minutes and then reduce heat to medium for cooking.

Rub blackening spice over the fish and place on grill. Cook the fish, undisturbed, for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove.

Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm and pliable.

Break the fish into chunks and divide among the warm tortillas. Top with the cabbage and the mango salsa. 

Serve with the lime wedge and rice.

Friday, 23 May 2014

Celebrate National BBQ Week with Caramelized Onion & Raspberry Grilled Chicken

Hi guys it’s been such a beautiful week of sunshine we are looking forward to our recipe this week.
You asked for it… we did it!

We have been asked many times for a daily recipe and daily deals.

So here it is… Perfect Pans have 5 amazing recipes that are perfect for the hot summery days to come and with a bank holiday this week, we are sure to have great weather and fun times in the garden.

This week is National BBQ Week so all of our dishes can be done on a grill plate which can be used outdoors on the BBQ or if the weather isn't what you hoped for, in your kitchen. This collection is currently HALF PRICE and has essential pieces for every kitchen.

We have a special this week on our Four-Piece Brava Collection which is featured in these recipes.

Perfect Pans Brava Italian Cookware

Caramelized Onion & Raspberry Grilled Chicken

2         tablespoons Sunflower Oil or rapeseed Oil
2         sweet onions, sliced into 1/8-inch slices
1         jar raspberry preserves
1         tablespoon brown sugar
¼        teaspoon mustard or dry mustard if you have it
4         Large Boneless Skinless Chicken Breast

Season the Brava Sauté with oil using a kitchen towel.  
Add sliced onions and cook, stirring frequently until golden brown.

Add raspberry preserves, brown sugar and mustard to pan; stir until combined. Bring to a simmer and cook 3 minutes or until slightly thickened. Set aside 1 cup of mixture.

Preheat Brava Grill Plancia. Grill on hob, chicken on medium heat for 15 minutes. Turn and baste with sauce.

Grill the chicken for an additional 15 minutes, basting with sauce, or until chicken is done. Serve with reserved cup of sauce.

Pair it with Fresh steamed Vegetables, and rice or potatoes or even put it over a big salad full.

Be sure to follow our Blog for more recipes throughout the coming weeks to keep your taste buds tingling and tummies rumbling!

Thursday, 15 May 2014

Lime Coriander Prawn Fajitas

    Summer is almost here and with this weekend in the Midlands projected to be 20 degrees (YAY!) we have been on the hunt for a recipe that will satisfy tummies, can be eaten indoors or out in the garden and doesn't heat up the kitchen too much.
Perfect Pans comes to the rescue as all of our pans are so versatile, you can cook an entire meal in just the one pan! Forget about heating up the kitchen by using the oven and let us introduce a fresh beautiful dinner idea the whole family will enjoy. Of course using your Perfect Pans means there is less clean up with only one pan and the non-stick surfaces are wipe away clean saving you time and cutting out the hassle of cooking even on a super hot day!

One of our family’s favourite dinners in the summer and really all year around is Lime Coriander Fajitas. With all the fresh vegetables and sweet tangy sauce it will fill you up while still being light on a hot day. 


500g Fresh or Frozen King Prawns (the bigger the better) or chicken
2-3 peppers, thinly sliced I use a combination of red, yellow and green
1 onion, thinly sliced (White is best, but you can use red if that's all you have)
Corn or flour tortillas

Additional Toppings: Grated cheese or feta, sliced avocado, iceberg lettuce, tomato

Cilantro Lime Marinade Ingredients

180 ml buttermilk 
1/2 grams packed fresh coriander leaves 
60 ml fresh lime juice
1 jalapeno, stem, seeds and membrane removed
1 Tbl. chili powder
1 clove garlic, minced
1 tsp. salt

Fresh Mexican Slaw Ingredients

3 Tbl. fresh lime juice
2 Tbl. rapeseed oil
1 tsp. honey
1/2 tsp. ground cumin
salt and pepper
1 jalapeno, seeded and minced
4 Tbl. fresh coriander chopped
10 oz  thinly sliced cabbage

 I also add (opt.):
1/4 clove fresh garlic, minced
1 Tbl. red wine vinegar
1/2 Tbl. Worcestershire
1/2 tsp. sugar


Place prawns in one resealable plastic bag and the bell peppers and onion in another resealable bag.  Prepare the marinade (recipe below) and add half to the prawns and the other half to the vegetables; seal bags and refrigerate for at least 1 hour or up to 24 hours.  Remove Prawn from bag, discarding marinade. Using a Crafond 28 cm Grill Pan place over medium-high heat until hot.  Add Prawns and cook for 5-8 minutes until done.  Set aside and keep warm.
Meanwhile, remove the vegetables from the bag, discarding marinade.  In the same Crafond grill add the vegetables and cook for 8-10 minutes or until tender.
Serve prawns in tortillas with vegetables, Fresh Mexican Slaw and desired toppings.  

Marinade Method

In a blender or food processor, combine all marinade ingredients and process until smooth. 
Makes about 450ml

Fresh Mexican Slaw Method

In a large bowl, whisk together all ingredients and pour over slaw.  Toss gently to coat.  Serve immediately

Thursday, 1 May 2014

Tavuk Kebabi Mint & Pepper Chicken Kebabs

Tavuk Kebabi (Mint & Aleppo Pepper Marinated Chicken Kebabs)

Summer is soo close we can almost taste it...quite literally. We are thinking of BBQs and beaches and lazy relaxed picnics in the park. What better way to bring in the season than with a Turkish inspired dish from one of our staff's favourite holiday spots. We love the spices and zing of flavour. Even when it's dreary and rainy we can still make these perfectly on our fantastic grill pans from Perfect Pans.

1 cup rapeseed oil
2 tbsp. dried mint
1 tbsp. crushed red chilli flakes
1 tbsp. finely chopped thyme
1 tbsp. Aleppo pepper
1 tbsp. tomato paste
1 tbsp. Turkish sweet red pepper paste
1 tsp. freshly ground black pepper
Kosher salt, to taste
1 lb. boneless, skinless chicken thighs, cut into 1″ pieces
6 12″ metal skewers

1. Mix oil, mint, chilli flakes, thyme, Aleppo pepper, tomato paste, red pepper paste, black pepper, and salt in a bowl. Add chicken; toss to coat. Cover with plastic wrap; let sit at room temperature for at least 30 minutes or refrigerate up to 2 hours.

2. Remove chicken from marinade; thread onto skewers.  Place on one of our NEW Brava Grill plates on medium high. Cook until chicken is slightly charred and cooked through, 12–15 minutes. If the outside starts to burn before the chicken is fully cooked, turn chicken until done

Friday, 11 April 2014

Spring Roasted Lamb with Red Wine Sauce made in the same pan! Great recipe for Easter Dinner.

Enjoy this fabulous Lamb Roast Idea with a same pan red wine sauce that is to die for!

To prepare the Roasted Lamb

6 pound boneless, tied leg of lamb
Kosher salt
Freshly ground black pepper
Zest from 2 lemons
5 garlic cloves minced
½ cup copped mixed fresh herbs (equal amounts of Italian parsley, rosemary and thyme)
2 tablespoons Rapeseed Oil
Juice from one lemon
2 tablespoons grey Poupon mustard
2 tablespoons chopped fresh rosemary
2 tablespoons Rapeseed Oil

To prepare the Red Wine sauce
1 tablespoon Rapeseed Oil
¼ cup minced shallots
1 cup red wine
Chicken stock
1 tablespoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 Tablespoons butter
Kosher salt
Freshly ground black pepper

To prepare the Roasted lamb

  • Preheat oven to 220 degrees.
  • Remove netting from roast and discard. Open up lamb cut side up on your cutting board and sprinkle generously with salt and pepper.
  • In a small bowl, mix together zest, garlic, herbs and olive oil. Using your hands, spread all over inside cavity of lamb.
  • Fold open lamb back into a roast and place on board fat side up. Using good butcher’s twine, wrap and tie four or five wraps down the length of the roast. Make two more end to end.
  • Place fat side up in a Perfect Pans Roaster
  • In a small bowl, mix lemon juice, mustard, rosemary and rapeseed oil. Mix to combine and spread all over the top of the roast.
  • Place meat thermometer in thickest part of roast and set temperature to alarm at 60. (Lamb should be served medium rare). Place in centre rack of oven.
  • Roast at 220 degrees for 30 minutes then reduce oven to 180 and continue and cook for about another 60-90 minutes.
  • Once roast reaches 60 degrees, (about 2 hours) remove from oven, place on platter and loosely cover with foil however leave probe thermometer in so juices don’t leak out. Let rest 20 minutes before slicing.
  • Remove twine and slice. Serve with pan sauce, see below.
To prepare the Red Wine Pan Sauce
  • In the same  roasting pan used to make your roast over medium heat, sauté shallots in rapeseed oil 2-3 minutes or until tender. Set aside.
  • In the pan that was used to roast the lamb, drain off and discard all lamb fat and heat remaining cooked bits and liquid on top of stove over low flame. Add red wine and cooked shallots and scrape any bits from the bottom of the pan. Reduce wine mixture until almost all wine has evaporated.
  • Add in chicken stock and fresh herbs. Reduce by half.
  • Add in butter and stir into sauce. Remove from heat and taste. Use additional salt and pepper if needed. Strain sauce into gravy boat and discard solids.

Wednesday, 26 March 2014

Lemon curd, Coconut and Mascarpone Sponge

   With Mother's day and Easter right around the corner we wanted to show you that you can make beautiful cakes and baked goods in your Perfect Pans and not just our delicious savoury meal and one-pot dishes.

This cake is the representation of all things beautiful and spring. With it's tart lemon curd filling to the lovely soft sponge it's perfect for any occasion all year and what a beautiful cake to have on display for after your Easter dinner or presented to your Mum as a thank you for being amazing.

Dive in and tell us what you like to bake in your Perfect Pans on our New Recipe App which can be downloaded on the Apple app store, Amazon app store, and Google Play.

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Lemon curd, Coconut and Mascarpone Sponge

Ready in 1 Hour
Serves 12

200g unsalted butter
350g golden caster sugar
Finely grated  zest 3 lemons
Juice 1 lemon
160ml can coconut cream
6 medium eggs
350g self raising flour, sifted
1/8 tsp baking powder (no more!)

For the Filling:
400g mascarpone
3tbsp caster sugar
1tbsp lemon juice
10tbsp lemon curd

To decorate:
1tbsp icing sugar
Primrose plant or sugar flowers


  • Heat oven to 180c, Gas 4.  Lightly season your Shallow Casserole pan with sunflower oil by rubbing it into the pan with a kitchen towel till a nice sheen appears on your pan. 
  • Cream butter, sugar and lemon zest together until pale and fluffy in a mixing bowl.
  • Gradually whisk in lemon juice, coconut cream and eggs.
  • Fold in flour and baking powder until just combined.
  • Divide mixture between two pans ( you can use any variety of our Perfect Pans as long as they are the same diameter, or if you have more time, wait for one to be done and after cleaning the pan, re-season and cook the second. Take care to smooth the tops for an even finish and Bake for 30 mins until pale golden and shrinking away from sides. Cool on a wire rack.
  • Mix together macarpone, sugar and lemon juice. Put one cake, flat side up on a cake stand. Spread lemon curd over. Spoon or pipe over mascarpone mixture.  Top with other cake.
  • To serve, dust with sieved icing sugar and finish with  primrose heads.

Bacon Asparagus Pasta

     This amazingly colourful dish would be a GREAT dinner idea and we are thinking maybe something we should be making for our families tonight. What better way to fool the kids into eating vegetables than with something so pretty when on a plate combined with pasta and BACON! Who could resist a little bacon... I know we at Perfect Pans couldn't. If you want to bring this dish to the next level you could always swap out bacon for pancetta. We found this dish on our Twitter  feed from Gimmesomeoven and thought our fans would love it! Enjoy this dish and share it on our new recipe app.

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Bacon Asparagus Pasta

Ready in 20 minutes
Serves 3-4


250g uncooked pasta (I used linguine)
8 strips uncooked bacon or pancetta, diced
250g fresh asparagus, ends trimmed and cut into 2-inch pieces
120ml cup dry white wine
32g grated or flaked Parmesan cheese


Cook the pasta in a Large Crafond or Castey Vulcano Stock Pot of salted water al dente according to package instructions.

Meanwhile, add bacon to a Crafond Sauté pan. Cook over medium heat, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside. Add asparagus to the pan and sauté in the bacon grease for about 5-6 minutes, stirring occasionally, until cooked. Remove asparagus with a slotted spoon, and set aside with the bacon. Slowly add the white wine to the pan, and gently scrape the bottom of the pan with a spoon to de-glaze the pan and pick up all of those yummy brown bits. Continue cooking for 5 minutes, or until the wine has reduced by about half.

When the pasta is cooked, drain it. Then add the pasta, asparagus, bacon and 1/4 of the Parmesan cheese to the sauté pan, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.