Have you seen our new limited edition Fundix by Castey 36cm Paella Pan with Lid?

Currently with 25% off RRP, free gift (stretch storage lids) and free delivery. Now £75.00

Here's a Classic Spanish Paella recipe that would be perfect on a summer's evening to cook in this fabulous limited edition pan!!

Ingredients

Ø  large pinch saffron strands

Ø  600ml (1pt) vegetable or chicken stock

Ø  3tbsp olive oil

Ø  125g (4oz) chorizo, roughly chopped

Ø  500g (1lb) boneless, skinless chicken breasts or thighs (or a mix), chopped

Ø  1 onion, finely chopped 

Ø  3 garlic cloves, finely chopped

Ø  1 red pepper, de-seeded and chopped

Ø  2tsp paprika

Ø  250g (8oz) Spanish paella rice

Ø  4 medium tomatoes, roughly chopped

Ø  75g (3oz) frozen peas

Ø  250g (8oz) cooked prawns with shells on (thawed if frozen) and rinsed

Ø  small handful flat-leaf parsley

Ø  chopped lemon wedges to serve

Method

1.       Stir the saffron strands into the stock and set aside to allow the flavours to infuse while you prepare the rest of the paella.

2.       Heat 1 tablespoon of the oil in a paella pan or a large deep frying pan with a lid. Tip in the chorizo and fry for about 3 minutes until it’s crisp and the spicy red oil has been released. Remove and drain on kitchen towel.

3.       Stir the chopped chicken pieces into the pan and fry over a high heat for about 8 minutes, or until the meat is starting to turn golden around the edges. Transfer the chicken to a bowl and set aside.

4.       Pour another tablespoon of oil into the pan, tip in the chopped onion and garlic and stir-fry for 4-5 minutes, until the onion is softened and just starting to colour. Stir in the pepper and paprika with the remaining tablespoon of oil and stir-fry for a further 1-2 minutes. By now the pan should have lots of brown crispy bits on the bottom, which will all add flavour.

5.       With the heat still quite high, quickly stir in the rice so it gets well coated in the oil, then pour in the infused stock plus 450ml (¾pint) of boiling water, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon. Return the browned chicken pieces to the pan, then add the chopped tomatoes. Cover the pan and cook on a medium heat for 10 minutes, stirring only very occasionally and the chicken is cooked through until no pink is showing. Scatter the peas, prawns and fried chorizo over the top, cover again and leave to cook a further 5 minutes, or until the rice is just cooked and most of the liquid in the pan has been absorbed.

6.       Remove the pan from the heat, put the lid on and leave it to stand for 5 minutes. When ready, give the paella a couple of stirs to lightly mix the ingredients. Season to taste with salt and pepper, scatter over the chopped parsley and serve with lemon wedges and an extra drizzle of oil, if you like.

--Tesco Real Food Recipe--

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*

Ingredients

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 

Method

1. Preheat the oven to 200ºC, 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--

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.

Herbed Lamb Cutlets with Roast Vegetables

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

Ingredients

·         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

Method

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--