Bacon Asparagus Pasta

     This amazingly colourful dish would be a GREAT dinner idea and we are thinking maybe something we should be making for our families tonight. What better way to fool the kids into eating vegetables than with something so pretty when on a plate combined with pasta and BACON! Who could resist a little bacon... I know we at Perfect Pans couldn't. If you want to bring this dish to the next level you could always swap out bacon for pancetta. We found this dish on our Twitter  feed from Gimmesomeoven and thought our fans would love it! Enjoy this dish and share it on our new recipe app.

     

Bacon Asparagus Pasta

Ready in 20 minutes
Serves 3-4

Ingredients

250g uncooked pasta (I used linguine)
8 strips uncooked bacon or pancetta, diced
250g fresh asparagus, ends trimmed and cut into 2-inch pieces
120ml cup dry white wine
32g grated or flaked Parmesan cheese

Method

Cook the pasta in a Large Crafond or Castey Vulcano Stock Pot of salted water al dente according to package instructions.

Meanwhile, add bacon to a Crafond Sauté pan. Cook over medium heat, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside. Add asparagus to the pan and sauté in the bacon grease for about 5-6 minutes, stirring occasionally, until cooked. Remove asparagus with a slotted spoon, and set aside with the bacon. Slowly add the white wine to the pan, and gently scrape the bottom of the pan with a spoon to de-glaze the pan and pick up all of those yummy brown bits. Continue cooking for 5 minutes, or until the wine has reduced by about half.

When the pasta is cooked, drain it. Then add the pasta, asparagus, bacon and 1/4 of the Parmesan cheese to the sauté pan, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.

Fat-Free Cooking Recipe Herb Pork Medallions

Cook Fat-Free, healthy meals with Perfect Pans.  

Give us a call at 01623-441886 or send an e-mail to sales@perfectpans.com

Herb Pork Medallions

Ingredients

· 120g packed fresh flat-leaf parsley leaves

· 15 g finely chopped fresh rosemary

· 1 (12-ounce) pork tenderloin trimmed

· 2 large carrots

· 454 grams asparagus, ends trimmed

· Salt

· Pepper

· 1 bunch(es) radishes, trimmed and cut into thin wedges

· 1 spring onion, thinly sliced

· 1 package(s) (5-ounce) baby greens and herbs mix

· 60 ml balsamic vinegar


Directions

1. Preheat oven to 200 degrees C. Heat Crafond Sauce Pan of water to boiling on, medium heat.

2. Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.

3. Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 minutes. With tongs, transfer to ice water. When cool, remove with tongs to cutting board. Add asparagus to boiling water. Cook 3 minutes or until bright green and crisp-tender. Transfer to ice water. When cool, drain well.

4. Sprinkle 1/8 teaspoon each salt and freshly ground black pepper all over pork. In Crafond 28cm Sauté Pan, add pork; cook 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 70 degrees C; let rest 5 minutes.

5. While pork cooks, cut carrots into 2-inch-long matchsticks. Cut asparagus into 5cm long pieces. In large bowl, toss carrots, asparagus, radishes, spring onion, baby greens, and remaining parsley with 1/8 teaspoon each salt and freshly ground black pepper. Add balsamic vinegar; toss to combine. Divide salad among serving plates.

6. Slice pork; arrange on top of salads.

New Year, New You, New Pans!

Chana Masala Recipe

End of summer Recipe from Perfect Pans

It's been a while since Perfect Pans did a Blog posting as our summer was very busy with several shows. We want to thank everyone who came out to see us and to let you know that our Autumn and Winter show schedule is just as busy and exciting!
 
To see if we will be doing our demonstrations at an exhibition near you, check out our show calendar located here :
PERFECT PANS SHOW SCHEDULE
  
 
We were in the mood for Indian Cuisine tonight so we went for making Chana Masala, a classic Indian dish of chickpeas slow-simmered with onions, tomatoes and spices. Adapted from a recipe by Madhur Jaffrey, this is delicately spiced bright orange Chana Masala is delicious topped with cooling yogurt or Cumin Seed Crème Fraîche. This recipe requires many different ingredients most which can be purchased at your local supermarket, but to make it authentic you may need to try your local Indian food store.
 
We will be having  it over white rice and with some Coriander Naan on the side.

Yum Yum, hope you enjoy!

Chana Masala
Serves 8

1 tbsp vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 tsp grated fresh ginger
1 fresh hot green chili pepper, minced
1 tbsp ground coriander
2 tsp ground cumin
1 tbsp amchoor powder (if you can't find this you can use extra lemon juice)
1/2 tsp ground cayenne pepper
1 tsp ground turmeric
2 tsp cumin seeds, roasted and ground
2 tsp paprika
1 tsp garam masala
15-ounce can whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 15-oz cans chickpeas, drained and rinsed
1/2 tsp salt
1/2 lemon, juiced
6-8 kari leaves for garnish (optional)

Heat the oil in a Crafond or Perfect Pans Sauté (we recommend 28 cm or even 32 cm depending on how many you are feeding.)

 
Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor, paprika and garam masala.
 
Cook the onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
 
Cover and keep on low heat until ready to serve with a garnish of fresh kari leaves.

Toasted Cumin Seed Crème Fraîche
Makes 1 cup

1 tbsp cumin seeds
1 cup Greek yogurt or crème fraîche
Salt and freshly ground black pepper


Place the cumin in a small frying pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the yogurt and season with salt and pepper, to taste.

 

 

Goats Cheese Skillet Gnocchi and Spicy Three-Cheese Cauliflower

Tea Time with Perfect Pans!
After a long day we wanted something quick that the whole family would love. Feel Free to let us know what you'd like us to cook for you next!

 

Goats Cheese Skillet Gnocchi and Cauliflower Cheese

Ingredients

1.      1 package pre-made gnocchi

2.      1 can tomato (peeled)

3.      2 teaspoons oregano

4.      3 tablespoons olive oil

5.      1 tablespoon parmesan

6.      3 tablespoon goat cheese

8.      1/2 cup fresh cherry tomatoes

Instructions

1.      Chop the cherry tomatoes. Heat a thin layer of olive oil in a Non-stick Crafond frying pan, add the garlic thinly cut. After a couple of minutes add the fresh tomatoes and cook for a couple of minutes.

2.      Add one can of tomatoes, stir and season with salt. Cook for 5 minutes more.

3.      Put the gnocchi in the pan. Drizzle over the goat cheese and stir until the cheese is melted.

4.      Gnocchi must be completely covered in sauce. Let them cook for 6-8 minutes. Finish with oregano and a sprinkling of finely grated parmesan.

 

Three Cheese Spicy Cauliflower Cheese

 

 

•     1 head cauliflower, cut into florets
• Sea Salt/Pepper
• 3 tbl butter
• 2 tbl flour
• 1 cup heavy cream at room temperature
• 1 cup milk at room temperature
• 1/2 pound Pepper jack cheese cut in small cubes
• 1 1/2 cup (divided) grated asiago (or parmesan)
• 6 ounces goat cheese, cut into small pieces
• Salt and freshly ground pepper
• 1 cup sliced green onions and tops (reserve ¼ cup for garnish)

 

1. Place cauliflower on a parchment lined baking sheet. Coat with salt and pepper and toss and cover well on all pieces. 
2. Place in pre-heated 200 degree oven for 20 minutes.  Turn to grill for the last 5 minutes to get the pieces golden brown.
3. Meanwhile, prepare the sauce.  Over medium heat in a Crafond Elite Sauté pan, melt the butter.  Blend in the flour making a paste and cook, stirring so as not to burn, for about 5 minutes. Slowly add in heavy cream stirring and blending.  Do the same with the milk.  Reduce heat to low and add the cheeses (1 cup of the asiago) stirring and allowing it all to melt. 
4. Add salt and pepper to taste.
5. Add the roasted cauliflower and green onions to the creamy cheese mixture and blend well.
6. Place Crafond Sauté in oven to bake making sure to remove the detachable handle for 20 minutes in a preheated 180 degree oven or until the top is golden brown. 
7. Allow to rest about 10 minutes before serving.  (Now the longer you let it sit, the thicker the sauce becomes!)  Garnish with grated cheese and fresh green onions.

 

 

Guinness-Brined Lamb Steak

Lamb Steak Ingredients:

1 Pint Guinness ale
1 tablespoon Coarse salt
50 g sugar
240 ml water
3 tablespoons Chilli Rub
1 1/2 - 2 kg bone-in lamb leg steaks 
2 tablespoon Sunflower or Rapeseed oil
1 1/2 cups Guinness BBQ Sauce

Guinness BBQ Sauce Ingredients:

1 Pint Guinness ale
1 star anise (optional)
240 ml ketchup
60 ml dark brown mustard
118 ml honey
2 tablespoons hot pepper sauce
2 teaspoons coarse salt
2 teaspoons ground black pepper

Preparation:

Boil the Guinness in a saucepan with the star anise (if using) over high heat until reduced by half. Add the remaining ingredients and simmer for 5 minutes, or until thick. Cool and remove the star anise. Store in a tightly closed container in the refrigerator for up to 1 week.

Lamb Steak Preparation:

• Combine the Guinness, salt, sugar, water and 2 tablespoons spice rub in a large zipper-lock bag.
• Drop in the lamb steaks, press out the air, and seal. Refrigerate for 2 to 6 hours.
• Pre-season your Grill Pan with sunflower or rapeseed oil. 
• Remove the lamb from the brine and pat dry. 
• Discard the brine. Coat the lamb with the oil and season with the rub.
• Set aside for 10 minutes.
• Grill the steaks for about 7-10 minutes per side for medium-rare (Baste with a thin layer of the sauce during the last minute of grilling.
• Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side. 

Perfect Pans recommends using Newman's Pickles Home-made Apple and Mint Sauce to accompany this dish. 

Check our our previous Blog Post for a great side dish; Sweet Potato Dauphinoise. 

Sweet potato Extravaganza!

We have been looking for yummy alternatives to eating starchy potatoes and I think we have found our favourite! Sweet potatoes! Not only are they sweet, yummy and versatile, but they contain MANY vitamins, like Iron, B6 vitamin C, Vitamin D, potassium and magnesium.  Check out two recipes we have tried recently and LOVE. 

Sweet Potato Dauphinoise 

Ingredients

3 Tbsp. butter

500g sweet potatoes (orange fleshed)

500g Maris Piper potatoes

200 g half and half cream, more if needed

1 clove garlic, minced

1 tsp. sea salt

2 tsp. fresh thyme

black pepper to taste

Fresh grating of nutmeg

Instructions

Preheat oven to 180 Celsius . 

Pre oil with Sunflower or Rapeseed oil your Twin Handled Casserole Pan 

Wash, peel and slice potatoes. Layer potatoes into the pan alternating sweet and baking potatoes.

In a Sauce Pan add the rest of the ingredients and bring up to a boil. 

Pour over the potatoes. 

Dot the top with the remaining butter. Cover with lid and bake for 40 min.

Remove the lid and if the potatoes are dry add a small amount of cream drizzled on top if necessary. 

Continue to bake uncovered for 25 min. Cool slightly and serve.

Sweet Potato Orzo with Scallops

3 Tbsp butter

2 medium sweet potato, peeled and cut into 1/2-inch dice

43G finely chopped shallot

2 cloves garlic, minced

250g Orzo

1 Tsp chopped fresh thyme

salt and pepper

32G shredded Parmesan cheese

500G pound sea scallops, muscle removed

1 Tbsp butter

2 Tbsp finely chopped shallot

1 garlic clove, minced

32G cup dry white wine

43G cup heavy cream

2 Tbsp chopped  toasted pecans

1 Tbsp chopped parsley

Bring a Perfect Pot of salted water to boil and cook the orzo until al dente. 

Reserve 100 mL cooking water and drain.

While orzo is cooking, melt 3 Tbsp of butter in a Braise Pan or over medium heat. 

Add sweet potato and cook 4 minutes, stirring occasionally. 

Add shallot and cook 2 to 3 minutes, until shallot is golden brown. 

Add garlic and thyme and cook until sweet potato is completely tender, about 2 more minutes. 

Season with salt and pepper to taste.

Stir cooked orzo, parmesan cheese, and reserved water into Saute Pan. Place lid on and keep warm.

Pat scallops dry and season with salt and pepper. 

Melt 1 Tbsp butter in a Saute Pan over medium heat. 

Add scallops and cook until browned on both sides and barely cooked through, approximately 1 1/2 minutes per side. 

Transfer to a plate.

Stir shallot and garlic into the remaining liquid in the skillet and add wine. Bring to a boil stirring constantly.

To serve, portion the orzo on 4 plates and top with scallops and sauce. Sprinkle with pecans and parsley.

Strawberry Angel Food Cake in a PERFECT PAN!

Ingredients (serves 6-8)

• 1 cup liquid egg whites

• 1 tsp cream of tartar

• 1/2 tsp salt

• 1 cup flour

• 1/2 cup sugar

• 1 tsp almond extract

• sliced strawberries




 

Instructions

• Preheat oven to 180C

• Whip egg whites and cream of tartar in a bowl using a mixer or a Novawhisk

• Add in sugar, a few tbsp at a time

• Add salt, and extract

• When firm peaks form (like a liquid marshmallow) stop mixing

• Sift in flour, 1/3 at a time, folding to combine

• Pour into freshley seasonsed Crafond Saute or Twin Handled Casserole Pan

• Top with sliced strawberries

• Bake for 25-35 minutes or until edges are golden brown

Garden Vegetable Pasta Bake

Yield: serves 4-6
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes


Perfect meal with our 2-Piece Set currently on sale for £125.00 click here!

 

 

Ingredients:

2 cups whole wheat pasta, like rigatoni
1 zucchini, chopped
1 cup grape or cherry tomatoes
1 small red onion, chopped
2 ears of fresh corn, cut off the cob
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons unsalted butter
2 ounces freshly grated parmesan cheese
4 ounces freshly grated provolone cheese
fresh parsley for garnish

Directions:

Preheat oven to 400 degrees F. Prepare water for pasta and bring to a boil. Once boiling, add pasta to cook. Drain when finished.
While pasta is cooking, heat a Crafond or Diamond Line Saute' Pan Add in olive oil, then add in onions, zucchini, corn and tomatoes with salt and pepper, stirring to coat. Cook for 10-15 minutes, tossing occasionally, while softened.
While pasta and vegetables are cooking, heat a small saucepan oven medium heat. Add in butter and whisk constantly, stirring until bubbly and brown bits appear on the bottom, about 5-6 minutes. Remove and set aside.
Turn off heat under vegetables and add in pasta. Drizzle in brown butter and add in parmesan, stirring well to coat. Top with provolone, the place in the oven and cook for 10 minutes, just until cheese is melted. Remove and serve immediately, garnishing with parsley and extra cheese if desired.

 

 

 

Orange Chicken and Vegetable Stir-Fry

Prep Time: 15 min(s)

Cook Time: 10 min(s)

Total Time: 25 min(s)

Servings: 4-6

 

  

If you’ve always wanted to make your own Chinese restaurant food at home, this recipe is a great one to add to your collection. Enjoy!

 

 

 
Ingredients
 

Sauce:

1/2 cup orange juice

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon oyster sauce

1 tablespoon orange zest

2 large cloves garlic

1 teaspoon minced ginger

Optional sweetener like sugar, honey, agave, etc.

 

 

 

Stir-fry:

1 pound chicken tender cut into cubes

Salt and pepper

3 tablespoons corn starch

4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.

Reapeseed oil

1/2 cup medium yellow onion, chopped

  

Instructions

• Blend all the sauce ingredients for the sauce in a blender or food processor for 10 seconds.
• Taste the sauce and add your choice of sweetener to your liking.
• Blend again for a few more seconds.
• Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
• Rinse the Sauté or Wok clean.
• Season the chicken with salt and pepper.
• Add the corn starch and massage the chicken with your hands.
• If using fresh broccoli or green beans boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
• Transfer the vegetables to a plate lined with a kitchen towel.
• Heat approximately 1 tablespoon of oil in the Saute’ or Wok on medium heat
• Cook the onion and chicken until the chicken is cooked through, approximately 5-6 minutes.
• Add the remaining vegetables and stir-fry them together for 2 minutes.
• Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
• Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
• Spoon the stir-fry over a bowl of hot rice.
• Serve immediately

 

Saute' Pan Lasagna

 

Perfect meal for the whole family. Something nice and hearty on a cold night.

 

 

 

 

 

 Serves 4
Prep time: 10 minutes
Cook time: >10 minutes

Recipe adapted from Weight Watchers One Pot cookbook.

Ingredients:

• 1 1/2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 cup mushrooms, chopped
• 2 garlic cloves, minced
• 2 (14.5 oz) cans Italian diced tomatoes, drained
• 1/4 cup tomato sauce
• 3 basil leaves, chopped
• 1/4 teaspoon black pepper
• 1 teaspoon sea salt
• 1/2 cup skim ricotta cheese
• 1/2 cup part skim mozzarella cheese
• 3 tablespoons Parmesan cheese
• About 6 ounces lasagna noodles, broken into thirds & fully cooked
• 2 tablespoons parsley (dried or fresh)

Directions:

1. Heat oil in a Perfect Pans Saute' pan over medium-heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
1. Add noodles to pan and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
2. Serve immediately with additional basil or parsley.

Baked Cinnamon Apple Chips

Ingredients:

1 large Granny Smith Apple
2 tablespoons light brown sugar
1 tablespoon cinnamon

Instructions:

 

Preheat the oven to 180 degrees C.  Make sure your Castey Flat Tray has been recently seasoned with Sunflower oil.

Using a Mandoline or a very sharp knfe, slice the apples as thinly as you can. Mix the sugar and the cinnamon in a shallow bowl and dip the apple slices lightly in the mixture, just lightly coating them. Lay the slices on the Castey Tray about 15 slices will fit. Bake for 30 Minutes. Remove one pan at a time and flip the apple slices over with tongs. Bake for 30 more minutes. Remove Tray from oven. Apple slices will start to harden up pretty quickly. Remove with tongs.

 

First Recipe! Sweet and Sour Pork

Hey everyone, thank you so much for checking in. We decided to start out with some quick and simple chinese dish that cost less than £10.00 FOR 4 people! This is not only a healthier option than a local takeaway, but a much cheaper alternative for those who have large families.


This recipe only took me 35-40 minutes to make and I shopped at Tesco for the ingredients. It is low-fat and and low in calories. For those watching their waistlines, I have provided the nutritional information below. It consists of Pork, Sweet and sour sauce, Basmati rice and mixed stir-fry vegetables.

Ingredients

-4 Pork loin Steaks (Or boneless skinless chicken for an even healthier option) (ONE STEAK PER PERSON)

Calories: 155 Sugar: Trace Fat: 6g Saturate: 2g Salt: 0.5g


-Full jar of Tesco Light Choices Sweet and Sour Sauce 400g (100G PER PERSON)


Calories: 70 Sugar: 12.8g Fat: 0.1g Saturate: 0g Salt: 0.2g


-Full bag of Chinese Stir Fry Vegetables 400g  (100G PER PERSON)


Calories: 35 Protein: 2.1g Sugar: 3.4g Fat: 0.4g Saturate: .01g Salt: trace

-240g Tilda Basmati Brown and White Rice (60G UNCOOKED PER PERSON)

Calories: 60 Sugar: Trace Fat: Trace Saturate: Trace Salt: Trace



Crafond Sauce pan-- Put the rice and water on to boil using the cooking instructions on the packet. Normally it is double the water for amount of rice.







Castey 45cm Plancia Plate-- Place the pork steaks on your flat tray, plancia plate, grill pan, or baking tray in the over or if you’re using one of our Fundix Flat trays directly on the hob. Allow the pan to heat up form a medium heat and place steaks on. Once bottom is brown flip the steak.

Once water is boiling, take the pan with rice and put on low heat covered with lid. It will cntinue to cook and soften.

Once both sides of the Pork steaks are brown and cooked through till white in the middle, remove from hob and tray. Place on cutting board to slice into smaller portions.

Once cut, put into bowl and pour over sweet and sour sauce. Set this aside.

Crafond Sauté Pan--- Place your vegetables in the pan. Remember no oil or butter is needed if you’re using a Perfect Pan.  Allow to cook with lid on for 5-10 minutes.

Check rice. If all the water has been absorbed and the rice still seems firm, add a splash of water and re-cover to finish cooking.

Add the meat and sauce to the Sauté pan with the vegetables and stir. Cover and cook for an additional 5 minutes.

Dinner is done!

Plate the rice first and then put the vegetable and meat mixture on top. This recipe is tailored for 4 people; we have included the portion sizes in the ingredients list so that you can change it to what you need.

Feel free to make any tweaks necessary. Remember cooking should be fun! Enjoy!

Our First Post! Welcome!

Welcome to our first ever blog posting! 

If you found us, most likely it's because you have either purchased one of our pans or you are thinking about purchasing one. We are the retailer and sole British and Irish importer of high-quality, hand-cast, non-stick aluminium cookware from Crafond, Castey, as well as our new Perfect Pans range, featuring a line of superb induction cookware. We also sell SKK and Emile Henry cookware as well as many different types of cooking utensils.

Our intention whilst creating this  blog, is to create a way for our  customers to interact with us and to view what’s going on with Perfect Pans or provide updated recipes cooked by us. Whether it's in the office, or at home for our families, we want to share ideas on how and what to cook with our cookware. We welcome anyone who has a recipe that they use with one of our Perfect Pans, to email us and provide us with a recipe to be featured on the blog. If you would like to submit a recipe to be featured on our page, you can either provide photos of your dish, or we can cook it up for you here and take the photos.  Currently, we are trying to collect fat-free or low fat, low calorie recipes to coincide with one of our marketing campaigns. We will try to update our blog every Friday, so you can have something yummy to look forward to during the weekend! We cannot wait to get started cooking and looking forward to comments and suggestions.

As always we look forward to hearing from you and would enjoy your feedback!

 From all of us at Perfect Pans, have a lovely day and we will update with our first recipe this Friday!