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.

Ingredients

·         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

Method

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--

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 

Ingredients

·         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

Method

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--

**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

Ingredients

·         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

Method

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--

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

Ingredients 

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

Icing

2 (200g) tubs cream cheese

350g white chocolate

                                                            250g butter, softened

Method
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--