Thursday, 27 April 2017

Baked Honey-Mustard Salmon

Including ingredients to aid in helping to stop snoring.

Prep time - 15 mins, Cooking time - 20 mins, Total time - 35 mins
*Serves 2*


2 tsp clear honey
1 tsp Dijon mustard
1 tbsp white wine vinegar
2 tbsp oil
1 onion, thinly sliced
1 slice of white bread, crust removed and torn into small pieces
1 tbsp chopped fresh dill or parsley
2 Boneless Scottish Salmon Fillets
200g Baby Potatoes
90g pack Trimmed Green Vegetables 

1. Preheat the oven to 200ÂșC, gas mark 6. Whisk together the honey, mustard, vinegar and oil.
2. Tip the onion slices onto a non-stick baking sheet and spoon over a tablespoon of the honey dressing. Stir to coat and bake for 5 minutes.
3. Stir together the bread, dill and remaining dressing and press on top of the salmon. Sit the salmon on the baking sheet alongside the onions and cook for a further 10–15 minutes until the salmon is golden brown and cooked through.
4. Meanwhile, cook the potatoes and green vegetables according to instructions then toss together with the baked onion slices. Divide between two plates and serve with the salmon fillets on top. 

--Recipe taken from Waitrose magazine--

Thursday, 20 April 2017

The MasterPan isn't just great for cooking a full English breakfast, you can also cook tea in it too!!
GRILLED CHICKEN PESTO with Linguine, Bell Peppers, Mushrooms and Pesto Sauce
INGREDIENTS – serves 2
a. 8 oz chicken breast, boneless and skinless

b. 4 oz sliced mushrooms (white, brown or portabella)
c. 8 oz sliced bell peppers (red and yellow mixed)
d. 8 oz linguine or any other pasta you like
e. 2 tbs olive oil
f. 2 tbs crushed garlic
g. ½ tbs each salt, black pepper and chili flakes
h. 1/3 cup basil leaves, rolled and cut

i. 1/3 cup Pesto Sauce 

DIRECTIONS – prep time 30 minutes, cook time 15 minutes
1. Season chicken with pinch of salt and pepper. Additional seasoning after you start grilling as well.
2. Start off by preparing the pasta - Add 1 cup of water each in section A and B and bring to a boil and then half of pasta into each section and spread evenly
3. After pasta is 5 minutes into cooking add 1 tbs of the olive oil each into section C and E. Spread oil evenly.
4. Pan should be on medium to medium high heat now.
5. Place chicken in section C lower part, mushrooms in section C upper part and bell peppers in section E as shown above.
6. Add 1 tbs of the garlic over the chicken and ½ tbp each over the mushrooms and bell peppers.
7. Season chicken, mushrooms, and peppers with the salt, pepper, and chili flakes.
8. Reduce heat to medium now to allow chicken to cook thoroughly.
9. Cook for 5 minutes and turn chicken breast over to cook other side.
10. Keep stirring both the mushrooms and bell peppers until ready.
11. Now place the ½ cup pesto sauce into section D as this only needs 5 minutes to heat up.
12. Once pasta is ready remove and place in serving dish. Top with ½ the heated pesto and basil leaves and mix.
13. Once chicken is done (aprox 5 minutes each side), remove and serve with the pasta, bell peppers and mushrooms. Serve with the balance of the pesto sauce.

Wednesday, 12 April 2017

Herbed Lamb Cutlets with Roast Vegetables
A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion, ideal for Easter Sunday.

·         2 peppers (any colour) deseeded and cut into chunks
·         1 large sweet pepper, peeled and cut into chunks
·         2 courgettes, sliced into chunks
·         1 red onion, cut into wedges
·         1 tbsp olive oil
·         8 lean lamb cutlets
·         1 tbsp thyme leaf, chopped
·         2 tbsp mint leaves, chopped
1.    Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
2.    Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
3.    Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
4.    Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

--Recipe taken from Good Food Magazine--

Wednesday, 5 April 2017

Melt-in-the-middle mozzarella beef burgers
Ideal to cook on your Castey Flat Tray 

At first glance this may seem like an average burger, but no - this is so much more. Take a bite to reveal the oozing, melted mozzarella center.

·         Olive oil
·         1 onion, finely chopped 
·         2 garlic cloves, crushed
·         500g British 20 per cent fat beef mince
·         1 medium free-range egg
·         2 tsp mustard powder
·         Pinch cayenne pepper
·         50g fresh breadcrumbs
·         125g ball mozzarella, sliced into quarters

To serve
·         Buns and toppings of your choice


1.      Heat a glug of oil in a large frying pan and add the onion. Fry for 5 minutes until starting to soften, then add the garlic. Fry for a further 2-3 minutes, then remove from the frying pan to a plate and leave to cool completely. 
2.      In a large mixing bowl, mix the beef, cooled onion and garlic, egg, mustard, cayenne and breadcrumbs. Season with salt and pepper, then divide the mixture into 4
3.      Shape each portion into a large patty, place a quarter piece of mozzarella in the centre of each, then form the mix carefully around the mozzarella to encase it fully in a burger shape. Put the burgers on a plate, cover with cling film and chill for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
4.      Heat your flat tray with a little oil, add the burgers. Fry for 4-5 minutes on each side until the burgers are coloured. Transfer to the oven and cook for 10 minutes until the beef has cooked through and the mozzarella has melted (test by piercing one carefully with a sharp knife). Leave to rest for 5 minutes, then serve in buns with your choice of toppings and sides.

--Recipe taken from delicious magazine--