Tuesday, 28 April 2015

Apology post

So here it goes; I'm sorry for the lack of recipe post last week. To make up for that take a look at this gorgeous one pot dish (to make sure you can even cram in blog updates alongside work). 

One pot chicken with vegetables

  • whole Medium chicken(1.5kg approx)
  • onion, peeled and sliced
  • 400g carrots, peeled and diced
  • 600g potatoes, peeled and diced
  • 1 tsp dried mixed herbs
  • 2 tbsp Worcestershire sauce
  • 800ml chicken stock (made from cube)
  • Pack Golden Vegetable Summer Soupmix


  1. Preheat the oven to 350F/180C/ Gas 4.
  2. Heat a large flameproof casserole and add the chicken. Cook over a high heat for 5 minutes, turning frequently, so you can seal as much as you can of the bird. Remove from the heat then add the onion, carrots and potatoes to the pan.
  3. Sprinkle over the dried herbs and Worcestershire sauce then pour in the stock and bring to the boil. Cover and cook in the oven for 1 hour then remove the lid, raise the oven temperature to 400F/200C/ Gas 6 and cook for a further 30-40 minutes until the chicken is cooked through (the juices should run clear when the thickest part of the chicken is pierced using a knife) and the vegetables are tender.
  4. Remove from the oven then lift out the chicken onto a large serving plate, cover loosely with foil and allow to rest. Return the pan with the vegetables to the hob, place on a medium heat then sprinkle the soup mix over and whisk well. Reduce the heat and allow to bubble gently for 5 minutes.
  5. Serve slices of cooked chicken with generous spoonfuls of the cooked vegetables and sauce.

This simple one pot dish would be fantastic in so many of or products, here are a few suggestions;

Castey Vulcano Deep Casserolehttp://www.perfectpans.com/castey-vulcano-deep-casserole-792-p.asp
Castey Vulcano Stock Pot - http://www.perfectpans.com/castey-vulcano-stock-pot-791-p.asp

Crafond Cocotte - http://www.perfectpans.com/crafond-induction-non-stick-cocotte-base-and-top-1016-p.asp
Crafond Saute/Elite Casserole - http://www.perfectpans.com/crafond-saute-elite-casserole-218-p.asp

Friday, 3 April 2015

Easter treats

This week you in for a treat, not one, not two but loads of recipes to dive right in to. If you're having a gathering of friends and family or just treating the usual suspects to a special meal (or four) this Easter we have got a few ideas for you to peruse and choose from to set yourself up with a fantastic menu. So here we go, the starters:


Brushetta with tomato and basil

  • 2 handfuls nice mixed ripe tomatoes
  • 1 small bunch fresh basil, leaves picked
  • sea salt
  • freshly ground black pepper
  • olive oil
  • good-quality white wine or herb vinegar
·        Method
bruchette is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results.

The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan (Crafond griddle maybe) for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.

Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette.

Carrot and orange soup

  1. 1 large onion
  2. 8 medium-large carrots
  3. Small piece of butter
  4. 1 tbsp rapeseed oil
  5. 1 orange
  6. 1 litre vegetable stock or water
  1. Peel the onion, then cut in half. Put the 2 halves, cut side down, on a chopping board and cut each into thin strips. Peel the carrots and cut the ends off. Cut each carrot in half widthways, then lengthways. Put them on the chopping board with the flat sides down, and cut into small pieces.
  2. Put the butter and oil in a saucepan over a low heat, add the sliced onion and cook for 10 minutes. Check and stir the onion regularly. Using a cheese grater, grate the zest off the orange into a small bowl. Add the zest and the carrots to the pan with the onion. Put the lid on and cook for 10 more minutes, stirring occasionally.
  3. Add the stock or water and bring up to a simmer, then put the lid back on the pan and leave to simmer gently. After 45 minutes, test that the carrots are really soft by poking them with a knife or skewer. Turn off the heat. Carefully ladle the soup into a food processor – it will be very hot, so ask an adult to help with this. Whizz the soup until it is smooth. Cut the orange in half, squeeze the juice from one half and add to the soup.
  4. Return the soup to the pan, heat it gently and taste it (careful, it’s hot!) You might like to add a pinch of black pepper or a little chopped fresh coriander, until it tastes just right.

Next up here are two Easter main courses with the star being obviously...lamb!

Main course

Roast leg of lamb with rosemary and garlic

A roasted leg of lamb is always a treat but it's even better when studded with garlic and served with fresh mint sauce.


  • 2kg/4lb 8oz leg of lamb
  • 1 bulb garlic
  • large bunch rosemary
  • sea salt and black pepper
  • 2 carrots roughly chopped
  • 3 white onions, quartered
  • 250ml/9fl oz dry whitecwine
  • Rapeseed oil

For the mint sauce;

  • 1 tbsp caster sugar
  • 3 tbsp white wine vinegar
  • 6 sprigs mint, leaves only, finely chopped
1.   Preheat the oven to 200C/400F/Gas 6.
2.   Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin (perhaps Castey Vulcano or Crafond roasting tray).
3.   Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
4.   Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.
5.   For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
6.   Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
7.   When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
8.   Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.

And here's a lovely twist on a Shepard's pie, don't worry its not too crazy or daring, just a twist.

Shepard's pie with sweet potato mash


·        1 onion, peeled & finely chopped
·        350g lean beef mince
·        400g sweet potatoes, peeled & cut into 4cm chunks
·        300g carrots, peeled & chopped
·        300g potatoes, peeled & cut into 4cm chunks
·        30g Butter


1.     Heat the oil in a pan and fry the onion for 5-10 minutes, until soft, adding in the garlic for the last minute. Turn the heat up to medium/high, add the mince and cook for 5 minutes.
2.     Stir through the tomato purée and mixed herbs, then pour in the stock. Bring to the boil, then simmer for 15 minutes, until thickened.
3.     Preheat the oven to 200ºC, 180ºC fan, gas 6. Cook the sweet potatoes, potatoes and carrots in a pan of boiling water for 10 minutes, until soft. Drain and mash with the Butter.
4.     Spoon the mince mixture into a 1.5 litre-baking dish and top with the mash. Bake in the oven for 20 minutes.
5.     Cook the peas in boiling water for 2 minutes. Drain and serve as a side.

As you can see we haven't given you any pudding ideas!! That's because we know you will have had plenty of Easter eggs to keep you going for ages. Well here's hoping you all have a wonderful Easter break what ever you're doing wherever you are. 

Remember we have our fantastic Easter offer our Crafond 12 piece set, down to £299 until Tuesday 7th April only though so grab a bargain while you can: www.perfectpans.com