Friday, 31 March 2017

An alternative (and healthier option) to your usual Friday night Fish and Chips, and great to cook in our Crafond extra small roaster which you can get side by side in the oven *currently on offer at £9.99 each, while stock last – factory seconds*
Pesto-crusted cod with garlic roast potatoes 

·         1kg maris piper potatoes, cut into 2cm chunks
·         2 tbsp olive oil
·         2 fresh rosemary sprigs, leaves roughly chopped
·         3 garlic cloves, finely chopped
For the pesto-crusted cod
·         4 cod fillets
·         75g pesto
·         100g fresh breadcrumbs


1.     Heat the oven to 220°C/200°C fan/gas 7. Spread out the potatoes in a large roasting tin, drizzle with the oil and mix to coat, then roast for 20 minutes. 
2.     Meanwhile, combine the pesto, breadcrumbs and lemon zest in a small bowl with a pinch of salt and pepper. Put the cod fillets in a small roasting tray, skin-side down, then spread a quarter of the pesto mixture over each one. 
3.     After the potatoes have been roasting for 20 minutes, remove them from the oven and turn down the temperature to 200°C/180°C fan/gas 6. Sprinkle the rosemary and some salt and pepper over the potatoes, then return them to the oven and put the cod on the rack below. Cook for 10 minutes. 
4.     Stir the garlic into the potatoes, then roast everything for another 7 minutes or until the cod is cooked and the potatoes are crisp. Serve with tender stem broccoli, if you like.

--Recipe taken from Delicious Magazine--

Saturday, 25 March 2017

**Brand New & Exclusive**
Crafond 36cm Plancha Plate
Are you craving those summer evenings’ so you can get the BBQ out?
Look no further and bring the BBQ inside, with this Plancha Plate.
Here’s a recipe to get you started and get in the mood for summer!!

Buffalo Chicken Burgers
Cooking time – 12 minutes

·         4 tablespoons reduced fat sour cream
·         4 tablespoons crumbled blue cheese
·         1/4 teaspoon Worcestershire sauce
·         675 g chicken meat, pulsed in a food processor until finely chopped
·         4 tablespoons hot pepper sauce

·         1/2 teaspoon celery salt
·         1/4 teaspoon chicken seasoning
·         1/2 teaspoon paprika
·         1 pinch cayenne pepper, or to taste
·         1 tablespoon hot pepper sauce
·         4 sandwich rolls, split
·         4 leaves iceberg lettuce


1.    Preheat the plancha gas grill on medium-high. Stir the sour cream, blue cheese and Worcestershire sauce together in a small bowl; set aside.
2.    Mix the chicken, hot sauce, salt, chicken seasoning, paprika and pepper together in a mixing bowl until evenly blended.
3.    Make 4 burgers from the mixture.
4.    Cook the chicken burgers for 6 to 7 minutes and flip the burgers over.
5.    Brush the cooked side with 1 tablespoon hot pepper sauce and continue cooking for about 5 minutes more or until they are fully cooked.
6.    Serve the burgers with lettuce, the burger sauce from step 1 or other dressings of your choice.

--Recipe taken from Very Cook--

Friday, 24 March 2017

Red Velvet Cake for Red Nose Day 2017
A wonderful recipe for the classic American red velvet cake with a white chocolate cream cheese icing.
Serves 12

250g butter, softened
600g caster sugar
6 eggs
2 tablespoons red food colouring
3 tablespoons best quality cocoa powder
375g plain flour
250ml buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1 tablespoon vinegar
2 (200g) tubs cream cheese
350g white chocolate
                                                            250g butter, softened
Prep:45min  ›  Cook:25min  ›  Ready in:1hr10min 
  1. Preheat oven to 170 C / Gas mark 3. Grease and flour three 20cm tins.
  2. In a large bowl, cream 250g butter with sugar. Add eggs one at a time, beating well after each addition. Mix food colouring with cocoa and add to mixture.
  3. Add flour alternately with buttermilk. Add vanilla and salt.
  4. Mix bicarbonate of soda with vinegar, and gently stir into mixture. Be careful not to over mix.
  5. Divide cake mixture into three prepared tins. Bake in the preheated oven for 25 minutes. Allow to cool.
  6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and ice the cake.

--Recipe taken from All Recipes--

Monday, 20 March 2017

So today marks the first day of Spring!!!
Here’s the first of our spring inspired recipes, ideal to be cooked in our Crafond sauté/elite casserole pan that you can use to cook on the hob and then put straight in the oven.
Sausage & Spring Mash Pie
Serves 8
Sausage & spring mash pie
1.5kg potato, cut into large chunks
Half savoy cabbage, shredded
100ml milk
50g butter
1tbsp Dijon or wholegrain mustard
2tsp vegetable oil
16 good quality pork sausages
10 shallots, peeled and halved if large
4 carrots, thickly sliced
2-3 thyme sprigs, plue extra to serve
500g mushrooms, halved or quartered
400ml red wine
300ml beef stock
2tbsp caramelised red onion (lazy red onions)
1.  Boil the potatoes in salted water for 15 mins, adding the cabbage for the final few mins of cooking. Drain, then allow to steam- dry for a few mins. Add the milk and butter to the pan, warm through, then mash into the potatoes and cabbage with plenty of seasoning. Stir in the mustard, if using.
2.  While the potatoes are cooking, heat a large, shallow flameproof dish or a large non-stick frying pan. Brown the sausages, shallots and carrots for about 5 mins until nicely golden and the shallots are starting to soften. The sausages should be almost cooked through; lift them out, then set aside. Tip off any excess fat released by the sausages.
3.  Heat oven to 200C/fan 180C/gas 6. Turn up the heat under the pan, tip in the thyme and mushrooms, then fry until golden, about 3 mins. Splash in the wine, then let it bubble and reduce by half. Add the stock and caramelised onions, then simmer until it has reduced a little to make a shiny gravy, and the carrots are cooked through. Season, then add the sausages to the gravy.
4.  Spoon the mixture into a baking dish or keep in the pan if it’s ovenproof. Top with the mashed potato, spooning it over in even dollops to prevent the gravy oozing up the sides. Can be made up to 1 day ahead and chilled. Bake, covered with foil, for 30 mins (or 45 mins from chilled), removing the foil for the final 10 mins to brown the mash. Sprinkle with a little thyme to serve.
--Recipe from Good Food Mag--

Thursday, 9 March 2017

British Pie Week 6th to 10th March 2017
Why not treat yourself to a sweet pie!!
Apple Crumble Pie
For the pastry
250g (8oz) plain flour
pinch salt
125g (4oz) cold butter, cubed
2-3tbsp cold water
For the filling
2 cooking apples (about 625/1¼lb in total), peeled, cored and cut into slices
50g (2oz) soft light brown sugar
1tbsp plain flour
½tsp ground cinnamon
For the crumble topping
100g (3½oz) cold butter, cut into small cubes
100g (3½oz) plain flour
50g (2oz) oats
25g (1oz) granulated sugar
First make the pastry: put the flour and salt in a large bowl and add the cubes of butter. Use your fingertips to rub the butter into the flour until you have a texture that resembles coarse breadcrumbs with no large lumps of butter remaining.
Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in cling film and chill for 30 minutes before using.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Roll out the chilled pastry dough to fit a 20cm (8in) pie dish. Place a piece of nonstick baking paper on the pastry and pour rice or baking beans on top to weigh it down. Bake blind in the preheated oven for 10 minutes, then remove the paper and beans and cook for a further 5 minutes until pale gold and sandy to the touch. Leave the oven on.
Make the filling: put the apple slices in a bowl and stir in the sugar, flour and cinnamon.
Make the crumble topping: sift the flour into a bowl and stir in the butter. Using your fingertips, rub the butter into the flour, until the mixture resembles breadcrumbs. Stir in the oats and sugar.

Tip the apple filling into the pie case and top with the crumble. Bake in the over for 30-40 minutes, until the crumble is crisp and golden, and the apples are soft underneath.

Tuesday, 7 March 2017

British Pie Week
6th-10th March 2017


For a quick midweek tea why not try this recipe in our Crafond saute/elite casserole pan.

  • 2 lb. ground beef
  • ½ yellow onion, diced
  • 1 teaspoon garlic, minced
  • 12 oz. frozen mixed vegetables
  • 2 beef stock cubes
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons tomato paste
  • Pepper to taste
  • 4 potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1 cup milk
  • 1 tablespoon chives, chopped and divided
  • 1 cup cheddar cheese, grated
  • ¼ cup Parmesan cheese, grated
  • method
    1. Over medium high heat bring a pot of salted water to boil. Add potatoes and simmer until fork tender, about 20 minutes
    2. Drain and transfer potatoes to a mixing bowl. Add butter and milk and mash until fluffy
    3. Season with ½ tablespoon chives and salt and pepper to taste. Set aside
    4. In a 24cm Saute pan over medium heat, brown the beef until fully cooked. Drain off any fat. Remove beef and set aside
    5. In the same pan, saute onions and garlic until translucent
    6. Add mixed vegetables, crumble beef bouillon cubes and simmer till vegetables are soft
    7. Toss in beef, Worcestershire sauce, tomato paste and season with pepper to taste. Stir to mix thoroughly
    8. Reduce heat to medium and simmer for 15 minutes to let the flavors marry
    9. Remove from heat and compress the beef layer before topping with a layer of cheddar cheese
    10. Finish with a thick layer of mashed potatoes and sprinkle Parmesan and leftover chives to finish
    11. Bake at 200c for 20 minutes or until the potatoes are browned
    12. Allow to cool 10 minutes before serving warm