Quick and easy

Salmon, artichoke and potato pesto traybake

Mothers day treat

All of those who want to spoil mum this weekend, listen up. What about cooking this wonderful tray bake, a quick and easy recipe perfect to still be able to take mum out for treat of a bite to eat later in the day. This wonderful dish would bake beautifully on one of our roasting trays, visit our website and look at the range we have, perfectpans.com (search roast).

Serves 4

Takes 35 mins

500g (1lb) new potatoes

1 x 400g tin artichoke hearts in water, drained and halved

1 tbsp rapeseed oil

1 lemon, 1/2 juiced and 1/2 sliced

4 tbsp pesto

4 salmon fillets

handful of fresh basil leaves

• Preheat the oven to gas 6 (200degrees C and fan 180 degrees C). Arrange the potatoes in a baking dish (or a roasting tray) and drizzle the oil to coat. Roast for 15 mins.
• Add the drained artichokes to the potatoes with the lemon slices, then drizzle over 3 tbsp of the pesto. Arrange the salmon fillets over the veg and divide the remaining pesto between each fillet. Season well.
• Return to the oven for a further 10-15 minutes, or until the potatoes are golden and the salmon is cooked through. Remove from the oven and scatter over the basil leaves before serving

recipe and image taken from food family living Tesco (in tore magazine) March 2015.

Also a quick thank you for your support on our recent Comic Relief fund raising, which incidentally is still on until the end of the day so head on over and place your orders and support Red Nose Day 2015. 

Asian Beef with Mushrooms and Snow Peas

Hi everyone! So sorry it's been so long since we have posted a recipe. We have lots of new recipes that we've found for you, but we will kick it off with a recipe we made last night and it was absolutely gorgeous. Very easy and even the fussy kids liked it!

Asian Sauce:

·         1/2 cup tamari (or low-sodium soy sauce)

·         5 tablespoons brown sugar

·         6 garlic cloves, minced

·         1/2 teaspoon ginger

·         2 teaspoons rice vinegar

Beef:

·         10 oz snow peas

·         10 oz mushrooms, sliced thinly

·         1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)

·         2 cups cooked rice

Instructions

1.      Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.

2.      Bring water in a 18 cm Saucepan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.

3.      Heat a large Sauté until hot, add 2 tablespoons of water - it should sizzle. Immediately add thinly sliced mushrooms - cook them on medium high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.

4.      To the same Sauté Pan, on medium heat add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the Sauté and for meat slices not to be crowded. This will ensure that meat will brown. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on medium-high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.

5.      Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On medium heat - stir everything to combine, for about 1 minute. Turn off heat. Cover with a lid.

6.      Serve over rice.  (We had fragrant Jasmine)

Bacon and Egg Puff Pastry Breakfast Tart

This next Recipe we have been making every weekend with a Castey Flat tray as the family LOVES it so much! It really is a major favourite. 

Bacon and Egg Puff Pastry Breakfast Tart

Ingredients

1 sheet of puff pastry {thawed} or pre-rolled. You can make your own too. 
150 g grated cheddar cheese or an kind that you'd like
6 strips of bacon {cooked}
6 eggs
salt and pepper

*Caramelised onion, or peppers if you'd like to add extra flavour. 

Method

Pre-heat the oven to 180
Roll the puff pasty into a rectangle about 1/4 inch thick. 
with a sharp knife cut a "border" of about 1/2 inch around the entire rectangle.

Put on the Flat Tray and put in the over for about 10 minutes. This will cook the base. Don't worry if the centre puffs out a bit. When partially cooked, if it has puffed up in the centre, gently use a spatula to let the air out and push down.


Lay the bacon slices down flat across the pre-cooked base. 

Then liberally spread the grated cheese and if using onions and peppers those as well. 

Make sure to leave a few little nests in the cheese so that the egg will rest in them. 

Place in the oven for approximately 10 minutes. This should melt the cheese and cook the sides of the pastry. 

Crack eggs and place in the little pre-defined nests. Put tray back in the oven for an additional 10 minutes or until your eggs are done to your preference. 

Add salt and pepper to taste and Voilà! The perfect weekend breakfast. 

Beer Cheese Chicken & Wild Rice Soup

The weather seems to have turned a little chilly now, so soup is on our minds. This is a great summer/autumn soup that we just can't wait to eat! 

Beer Cheese Chicken & Wild Rice Soup

 
Ingredients
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 boneless, skinless chicken breasts, diced
250 g Wild rice (or rice blend), rinsed and drained
2 Litres chicken stock
1 (12 oz.) beer - good quality wheat or pilsner style
1 tsp salt
1 tsp dried thyme
½ tsp smoked paprika
100g cream cheese, or soft cheese cut into cubes
200g extra sharp cheddar cheese, shredded
fresh parsley to serve

Method
In a Large Stock Pot, on medium heat fry chicken and onions till the chicken is cooked through and onions are translucent. 


Next put all ingredients including liquids into pot excluding parsley and cheese. Cook on low heat for approximately 1-1/2 hours. The vegetables and rice should be tender and cooked through. 

During the final 30 minutes of cooking stir in the cream cheese and cheddar cheese and continue cooking, stirring occasionally, until the cheeses are completely melted into the soup. Serve soup topped with fresh chopped parsley.

Spiced Moroccan Chicken Wrap

Spiced Moroccan Chicken Wrap with Grilled Eggplant, Tomato and Onion Chutney, with Spicy Hummus Spread

(Makes 4 wraps)

Ingredients:

2 skinless & boneless chicken breasts cut into bite-size chunks

Salt

Black pepper

2 cloves garlic pressed through garlic press

1 teaspoon lemon zest

1 teaspoon lemon juice

¼ teaspoon paprika

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cumin

1/8 teaspoon turmeric

Pinch cayenne pepper

4 wooden skewers

• Eggplant, Tomato & Onion Chutney (recipe below)

• Spicy Hummus Spread (recipe below)

4 pieces Middle Eastern flatbread or pita

Method:

-Place the chunks of chicken into a bowl and add a couple of pinches of salt and black pepper, and the rest of the ingredients. Toss the ingredients well to coat, and skewer the chicken pieces as equally as possible with the 4 wooden skewers; set the chicken aside to marinate for 20-30 minutes, or even overnight if you’re doing this ahead.

-While the chicken marinates, prepare the Eggplant, Tomato & Onion Chutney (recipe below).

-Next, prepare the Spicy Hummus Spread (recipe below).

-Grill the chicken skewers on a grill pan for a few minutes per side, or until the chicken is slightly charred and cooked through; place onto a platter to hold.

-To assemble the sandwich wraps, spread a generous amount of the Spicy Hummus over each of the 4 pieces of flat bread

; next, slide the chicken pieces off of the skewer in a row in the centre of each wrap (1 skewer per wrap), and top the chicken with a couple of spoonfuls of the Eggplant, Tomato & Onion Chutney; bring the two sides of the flat bread together, and secure with toothpicks if needed, or wrap in parchment paper to hold the wrap together while you enjoy.

Eggplant, Tomato & Onion Chutney Ingredients:

1 small onion, quartered and sliced

Salt

Black pepper

2 small Japanese eggplants, or 1 very small “globe” eggplant, diced into small pieces (about 1 ½ cups worth)

3 Roma tomatoes, diced into small pieces

2 cloves garlic, pressed through garlic press

1 tablespoon fresh chopped mint

½ teaspoon lemon juice

Method:

-Add the sliced onions to the Grill Pan, plus a pinch of salt and pepper, and sauté for about 5-6 minutes until a light, golden-brown.

-Next, add in the diced eggplant, plus a pinch of salt, and sauté it with the onion for about 2-3 minutes, or until a light golden-brown and slightly tender.

-Next, add in the diced Roma tomatoes, plus another small pinch of salt and pepper, and sauté the mixture for about 8 minutes, or until everything begins to break down and resemble a “jam” or a chutney, and is a deeper golden-brown.

-Finally, add in the garlic, and sauté for an additional 2 minutes; finish the chutney with the lemon juice and the fresh mint, check to see if additional salt and pepper is necessary; set aside and keep warm until ready to use.

Spicy Hummus Spread Ingredients:

1 (15 oz) can garbanzo beans, drained and rinsed

1 clove of garlic

1 ½ tablespoons of lemon juice

½ teaspoon lemon zest

¼ teaspoon plus a pinch salt

¼ teaspoon ground cumin

¼ teaspoon paprika

Pinch cayenne pepper

¼ cup plus 1 tablespoon rapeseed oil

Method:

-Place all ingredients into the bowl of a food processor, and process for several moments until mostly smooth; with the processor running, slowly add in the rapeseed oil and process until the spread is very smooth, scraping the sides down if necessary; transfer the hummus spread into a bowl or container, and set aside until ready to use.

Chorizo Queso Fundido-- Super cheesy and great to share!

It's the weekend and the weather is hot! What better time to gather your family and friends with some lovely summer drinks and sit in the garden with an array or appetisers to share and just relax.

Ingredients

500g Chorizo
1 whole Medium Onion, Finely Diced
2 whole small Bell Peppers (any Colour Combination), Seeded And Finely Diced
500g Grated Mozzarella or other favourite melting cheese
Sprinkle Of Chili Powder
3 whole Roma Tomatoes, Diced
1/4 cup Cilantro, Chopped
Tortilla Chips For Serving
Preparation Instructions
Preheat oven to 180 Degrees

Method

In a Crafond Frying Pan (we recommend a 24 cm for this recipe,) cook the chorizo until brown. Remove from pan and drain on a paper towel. Pour off any excess fat. Add onions and peppers to the pan and cook over medium heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.
To build the dish, place 1/3 of the cheese in a Crafond frying pan or you even a Crafond Shallow Casserole (pre-seasoned with rapeseed oil) Add half the chorizo. Add another third of the cheese, then as much of the veggie mixture as you'd like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the chorizo, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.

NOTE: Depending on the size of your pan, you may have some ingredients left over. Just build so that the ingredients roughly reach the top of the skillet; they'll shrink quite a bit once the cheese melts!
Place into the oven and start watching it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling...but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)

Remove from the oven, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips!

NOTE: Be sure to have everything ready so you can serve the Queso Fundido pretty much right out of the oven. It's best when piping hot!

Spinach Stuffed Flank Steak- Great Recipe for a Rainy Day

Hey everyone, looks like we will be without the BBQ weather for a little while so we thought we would go with a nice Sunday roast alternative. 

In the office, we've been trying to eat healthier and this beautiful roast recipe is just the right amount of comfort food and  healthy dinner. We love spinach and feta together, it always feels so Mediterranean. 






Ingredients:

1 flank steak, about 1-1/2 pounds
1  10  ounce package frozen chopped spinach, thawed and squeezed dry  
4 ounces sun-dried tomato or herb-garlic flavoured feta cheese, plain Feta crumbled. You could also use Philadelphia too.
2   tablespoons seasoned bread crumbs
1 egg, lightly beaten
3/4  teaspoon salt
1/2  teaspoon black pepper
1 Red Pepper chopped into small cubes


Directions
1. Heat oven to 200 degrees C, Prepare a roasting pan for this meal and set aside. We recommend the Castey Vulcano Roasting pan as it's silicone handles make it perfect for safe oven use. 
2. Lay steak on a clean work surface. Starting at a long side, slice steak in half without cutting through all the way. Open like a book and flatten to an even thickness.
3. In a bowl, combine spinach, feta, bread crumbs, red pepper and the beaten egg.
4. Season steak with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Press spinach mixture onto steak, leaving a 1-inch border. Beginning on a short end, roll up to enclose filling. Tie steak with cotton twine at 2-inch intervals.
5. Season with remaining 1/4 teaspoon each salt and pepper.
6. Heat a large Sauté Pan over medium-high heat. Brown meat on all sides, about 5 minutes total. Transfer steak to roasting pan.
7. Roast at 180 degrees c for 35 minutes.

Remove meat from oven; let rest, covered, 10 minutes before slicing.

Baja Fish Tacos with Mango Salsa

It's a rainy Wednesday night and the family can't decide what to make for dinner. Make things more exciting with this awesome Baja inspired Fish Taco Recipe. The perfect meal everyone will enjoy!

Ingredients

1 mango, peeled, pitted, and cubed (Ripe Peaches and pineapple work just as well)

1 avocado, pitted, peeled, and cubed

 1/2 red onion, finely chopped

Juice of 1 lime, plus wedges for garnish

Chopped fresh coriander

Salt and black pepper

 Sunflower or Rapeseed oil

2 large Salmon or fillets (cod or Mahi Mahi work great too)

1 tbsp blackening spice

8 corn tortilla wraps (flour works well too)

2 cups finely shredded red cabbage

Method:

Mix the mango, avocado, onion, and the juice of 1 lime in a bowl. Season the mixture with cilantro, salt, and pepper and place in the fridge.

Pre-season Brava Grill Plancia with oil and turn on medium-high heat for 3-4 minutes and then reduce heat to medium for cooking.

Rub blackening spice over the fish and place on grill. Cook the fish, undisturbed, for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove.

Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm and pliable.

Break the fish into chunks and divide among the warm tortillas. Top with the cabbage and the mango salsa. 

Serve with the lime wedge and rice.

Celebrate National BBQ Week with Caramelized Onion & Raspberry Grilled Chicken

Hi guys it’s been such a beautiful week of sunshine we are looking forward to our recipe this week.

You asked for it… we did it!

We have been asked many times for a daily recipe and daily deals.

So here it is… Perfect Pans have 5 amazing recipes that are perfect for the hot summery days to come and with a bank holiday this week, we are sure to have great weather and fun times in the garden.

This week is National BBQ Week so all of our dishes can be done on a grill plate which can be used outdoors on the BBQ or if the weather isn't what you hoped for, in your kitchen. This collection is currently HALF PRICE and has essential pieces for every kitchen.

We have a special this week on our Four-Piece Brava Collection which is featured in these recipes.

Caramelized Onion & Raspberry Grilled Chicken

2         tablespoons Sunflower Oil or rapeseed Oil

2         sweet onions, sliced into 1/8-inch slices

1         jar raspberry preserves

1         tablespoon brown sugar

¼        teaspoon mustard or dry mustard if you have it

4         Large Boneless Skinless Chicken Breast

Season the Brava Sauté with oil using a kitchen towel.  

Add sliced onions and cook, stirring frequently until golden brown.

Add raspberry preserves, brown sugar and mustard to pan; stir until combined. Bring to a simmer and cook 3 minutes or until slightly thickened. Set aside 1 cup of mixture.

Preheat Brava Grill Plancia. Grill on hob, chicken on medium heat for 15 minutes. Turn and baste with sauce.

Grill the chicken for an additional 15 minutes, basting with sauce, or until chicken is done. Serve with reserved cup of sauce.

Pair it with Fresh steamed Vegetables, and rice or potatoes or even put it over a big salad full.

Be sure to follow our Blog for more recipes throughout the coming weeks to keep your taste buds tingling and tummies rumbling!

Tavuk Kebabi Mint & Pepper Chicken Kebabs

Tavuk Kebabi (Mint & Aleppo Pepper Marinated Chicken Kebabs)

Summer is soo close we can almost taste it...quite literally. We are thinking of BBQs and beaches and lazy relaxed picnics in the park. What better way to bring in the season than with a Turkish inspired dish from one of our staff's favourite holiday spots. We love the spices and zing of flavour. Even when it's dreary and rainy we can still make these perfectly on our fantastic grill pans from Perfect Pans.

INGREDIENTS

1 cup rapeseed oil
2 tbsp. dried mint
1 tbsp. crushed red chilli flakes
1 tbsp. finely chopped thyme
1 tbsp. Aleppo pepper
1 tbsp. tomato paste
1 tbsp. Turkish sweet red pepper paste
1 tsp. freshly ground black pepper
Kosher salt, to taste
1 lb. boneless, skinless chicken thighs, cut into 1″ pieces
6 12″ metal skewers

Method

1. Mix oil, mint, chilli flakes, thyme, Aleppo pepper, tomato paste, red pepper paste, black pepper, and salt in a bowl. Add chicken; toss to coat. Cover with plastic wrap; let sit at room temperature for at least 30 minutes or refrigerate up to 2 hours.

2. Remove chicken from marinade; thread onto skewers.  Place on one of our NEW Brava Grill plates on medium high. Cook until chicken is slightly charred and cooked through, 12–15 minutes. If the outside starts to burn before the chicken is fully cooked, turn chicken until done

Spring Roasted Lamb with Red Wine Sauce made in the same pan! Great recipe for Easter Dinner.

Enjoy this fabulous Lamb Roast Idea with a same pan red wine sauce that is to die for!

Ingredients
To prepare the Roasted Lamb

6 pound boneless, tied leg of lamb
Kosher salt
Freshly ground black pepper
Zest from 2 lemons
5 garlic cloves minced
½ cup copped mixed fresh herbs (equal amounts of Italian parsley, rosemary and thyme)
2 tablespoons Rapeseed Oil
Juice from one lemon
2 tablespoons grey Poupon mustard
2 tablespoons chopped fresh rosemary
2 tablespoons Rapeseed Oil

To prepare the Red Wine sauce
1 tablespoon Rapeseed Oil
¼ cup minced shallots
1 cup red wine
Chicken stock
1 tablespoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 Tablespoons butter
Kosher salt
Freshly ground black pepper



Method
To prepare the Roasted lamb

• Preheat oven to 220 degrees.
• Remove netting from roast and discard. Open up lamb cut side up on your cutting board and sprinkle generously with salt and pepper.
• In a small bowl, mix together zest, garlic, herbs and olive oil. Using your hands, spread all over inside cavity of lamb.
• Fold open lamb back into a roast and place on board fat side up. Using good butcher’s twine, wrap and tie four or five wraps down the length of the roast. Make two more end to end.
• Place fat side up in a Perfect Pans Roaster
• In a small bowl, mix lemon juice, mustard, rosemary and rapeseed oil. Mix to combine and spread all over the top of the roast.
• Place meat thermometer in thickest part of roast and set temperature to alarm at 60. (Lamb should be served medium rare). Place in centre rack of oven.
• Roast at 220 degrees for 30 minutes then reduce oven to 180 and continue and cook for about another 60-90 minutes.
• Once roast reaches 60 degrees, (about 2 hours) remove from oven, place on platter and loosely cover with foil however leave probe thermometer in so juices don’t leak out. Let rest 20 minutes before slicing.
• Remove twine and slice. Serve with pan sauce, see below.

To prepare the Red Wine Pan Sauce

• In the same  roasting pan used to make your roast over medium heat, sauté shallots in rapeseed oil 2-3 minutes or until tender. Set aside.
• In the pan that was used to roast the lamb, drain off and discard all lamb fat and heat remaining cooked bits and liquid on top of stove over low flame. Add red wine and cooked shallots and scrape any bits from the bottom of the pan. Reduce wine mixture until almost all wine has evaporated.
• Add in chicken stock and fresh herbs. Reduce by half.
• Add in butter and stir into sauce. Remove from heat and taste. Use additional salt and pepper if needed. Strain sauce into gravy boat and discard solids.

Lemon curd, Coconut and Mascarpone Sponge

   With Mother's day and Easter right around the corner we wanted to show you that you can make beautiful cakes and baked goods in your Perfect Pans and not just our delicious savoury meal and one-pot dishes.


This cake is the representation of all things beautiful and spring. With it's tart lemon curd filling to the lovely soft sponge it's perfect for any occasion all year and what a beautiful cake to have on display for after your Easter dinner or presented to your Mum as a thank you for being amazing.

Dive in and tell us what you like to bake in your Perfect Pans on our New Recipe App which can be downloaded on the Apple app store, Amazon app store, and Google Play.

     

Lemon curd, Coconut and Mascarpone Sponge

Ready in 1 Hour
Serves 12

Ingredients: 
200g unsalted butter
350g golden caster sugar
Finely grated  zest 3 lemons
Juice 1 lemon
160ml can coconut cream
6 medium eggs
350g self raising flour, sifted
1/8 tsp baking powder (no more!)

For the Filling:
400g mascarpone
3tbsp caster sugar
1tbsp lemon juice
10tbsp lemon curd

To decorate:
1tbsp icing sugar
Primrose plant or sugar flowers

Method:

• Heat oven to 180c, Gas 4.  Lightly season your Shallow Casserole pan with sunflower oil by rubbing it into the pan with a kitchen towel till a nice sheen appears on your pan. 
• Cream butter, sugar and lemon zest together until pale and fluffy in a mixing bowl.
• Gradually whisk in lemon juice, coconut cream and eggs.
• Fold in flour and baking powder until just combined.
• Divide mixture between two pans ( you can use any variety of our Perfect Pans as long as they are the same diameter, or if you have more time, wait for one to be done and after cleaning the pan, re-season and cook the second. Take care to smooth the tops for an even finish and Bake for 30 mins until pale golden and shrinking away from sides. Cool on a wire rack.
• Mix together macarpone, sugar and lemon juice. Put one cake, flat side up on a cake stand. Spread lemon curd over. Spoon or pipe over mascarpone mixture.  Top with other cake.
• To serve, dust with sieved icing sugar and finish with  primrose heads.

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.

Seasonal Vegetarian Sorrel Frittata

   Spring is here and we have some new recipes that are sure to get your taste buds tingling and tummies rumbling. The following recipe was were found in Cook Vegetarian Magazine and we fell in love with it, due to it's simplicity and use of seasonal vegetables. Try it out and let us know what you think, or send us a photo  of your meals cooked with Perfect Pans on our new Perfect Pans Recipe App available at the Apple app store, Google Play and Amazon app store.  

Sorrel Frittata

Serves 4-6 
Ready in 30 mins

Ingredients:

50ml rapeseed oil (not required if using a Crafond or Castey pan)
3 celery sticks, cut into 2cm cubes
1 white onion, cut into 2cm cubes
1 garlic clove, chopped
500g sorrel, tough stalks discarded
150g pine nuts
6 large free-range eggs
1 ball of vegetarian mozzarella (or regular if you're not vegetarian)
75g vegetarian parmesan-style cheese , plus extra to serve (or regular again)
chervil or parsley sprigs, to garnish

Method:

• Heat the oil on low-medium heat in a Crafond Sauté (if it's already well seasoned, you don't need to use any oil,) add the celery and onion and cook gently until the onion is translucent. Add the garlic and continue frying for three minutes. Add the sorrel and pine nuts, increasing the heat very slightly stirring and gently shaking the pan. 
• Break the eggs into a bowl, whisk and season with salt and pepper to taste. Pour the eggs into the pan, do not shake or stir, and reduce the heat back to medium-low. As the eggs begin to set use a spatula to loosen the frittata edges. Preheat the oven grill on high.
• When the frittata is nearly cooked break up mozzarella and scatter over the top, then grate the parmesan and scatter. 
• Place the pan under the grill for about four minutes until it's cooked. Then give the pan a good shake to release the frittata (this is done easily using the Crafond detachable handles.)
• Gently slide the frittata out onto a plate and grate over more parmesan. Garnish with chervil or parsley.

Three-Course Valentines Day Dinner with Perfect Pans

  Valentines day for many people is the adult version of Christmas. We give thoughtful and romantic gifts to our husbands and wives, we enjoy a nice meal together enjoying each other's company and spending quality time with those we love. Why go out to a restaurant full of people, for that "romantic night alone" when you could make dinner for that special person and infuse the best ingredient into each dish... love. 

 We have scoured the books and internet to find you a three-course super indulgent, tasty meal that is sure to be a hit, and can all be done with the added use of your trusted Perfect Pans.

Scallop Caprese Salad

Ingredients:
8 sea scallops
2 thick sliced vine ripe tomato's
120 ml of red wine
2 tablespoon butter
1/2 teaspoon minced garlic
1/2 teaspoon brown sugar

Using a Crafond sauté, frying pan, or Castey Flat Tray add the scallops and brown on one side and cook till you see the tops looking like they are cooking through around seven minutes. Flip over, cook not as long on this side, as they should be almost all done. Around three minutes. Remove from pan set aside, lower heat and add the wine, butter, brown sugar, cook for around 5 minutes and the sauce will thicken a little. Stack the tomato, mozzarella, basil together. Add scallops on top, drizzle sauce over the top and serve.

Lamb with Tangerine-Chile Sauce

Ingredients:

• 1 tablespoon sunflower or rapeseed oil
• One 2 1/2-pound frenched rack of lamb
  
  
• Salt and freshly ground black pepper
• 1 teaspoon finely grated tangerine zest
• 120 ml fresh tangerine juice
• 1 small fresh red chile, thinly sliced
• 60 ml chicken stock or low-sodium broth
• 2 tablespoons cold unsalted butter

Preheat the oven to 180°. In a Crafond 28 cm Sauté, heat the oil until simmering. Season the lamb with salt and pepper. Add the lamb to the sauté, fat side down, and cook over medium heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the pan to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the centre of the meat registers 65° for medium-rare meat. Transfer the lamb to a carving board and let rest for 10 minutes.

Discard the fat in the Crafond pan. Add the tangerine zest, juice, chili and boil over medium heat until the juice is reduced by half, about 2 minutes. Add the stock and boil until reduced by one-fourth, about 1 minute. Remove the pan from the heat and swirl in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.

Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.

Serve with seasoned Asparagus and carrots to add colour and vegetables to your dish.

Love Heart Red Velvet Crepes

Crepe Ingredients:

• 225 grams all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 480ml butter milk
• 300 ml whole or low fat milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons cocoa powder, sifted
• 1 tablespoon red food colour gel
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sunflower or rapeseed oil (for pan if desired)

Tip for Crepes: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. If you add more baking powder, and omit the baking soda, you’ll end up with a heavy and dense crepe. In order to activate the baking soda, it requires an acidic substance, which the buttermilk provides.  Double-acting baking powder (likely, this is what you have in your kitchen) is activated by heat and an acidic element, and in this case, baking soda does the trick.  Enough with the chemistry lesson– just don’t make substitutes if you want light and fluffy crepes; the recipe is balanced to account for ingredient properties.

Mascarpone Cream Filling
- 500 ml heavy cream
- 300 g mascarpone cheese
- 70g cup icing sugar
- 1 teaspoon vanilla extract
- zest of 1 orange (optional, but adds nice tang)
-70g raspberry jam (optional, for filling crepes)

Chocolate Ganache  Topping
- 75 g bittersweet chocolate
- 75 ml heavy cream
- 1 tablespoon sugar

Directions:
For the Mascarpone Filling:
1. Using a mixer, mix mascarpone cheese, 30g  sugar, and vanilla until soft and fluffy.  Set aside.
2. Whip cream and remaining sugar to a stiff peak. Carefully fold into the mascarpone cheese until combined. Refrigerate until ready to use.

For Chocolate Ganache Sauce
1. Place chocolate in a heatproof bowl and set aside. In a small Crafond sauce pan, heat cream and sugar to a rolling boil. Remove from heat, and pour over chocolate. Carefully mix until homogenous, and set aside until ready to use. If the ganache sets, re-melt the chocolate over a double boiler.

For Red Velvet Crepes
1. In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
2. In a separate bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined.
3. Pour the liquid ingredients into the mixing bowl with the dry ingredients, and stir with a wooden spoon until the dry ingredients are combined. The batter will be a little runny (think soup). If you find that the batter is too thick and pancake like, add more milk (regular). Make sure the batter is clear of lumps.
4. Heat a Crafond Crepe Pan over medium heat. For each crepe, spoon or ladle about  60ml of the batter into the center of the pan. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them. Return to heat.
6. As the batter cooks, it will dry and lose its shine (~ 2 minutes). Once this happens, use a spatula and carefully flip the crepe over. Finish cooking the crepe on the other side (~ 45 seconds).
7. Gently slide the cooked crepe onto an oven proof plate, and keep the finished crepes warm in an oven set at 195 degrees.

Assembling the Crepes:
- If using raspberry jam, place a small amount the center of the crepe.  Pipe mascarpone cream filling, and carefully roll.
- Drizzle with chocolate ganache sauce and dust with icing sugar.

Soup for your Soul and Waistline

    Hi chefs, we are back into the swing of things following the busy holiday season. As I'm sure you can all agree the weather has been dismal with all this rain and chilly nights. Not to worry though, as we have a double recipe for you this week with two really flavourful soups to brighten up your evenings and warm up even the coldest fingers and toes. Either soup can be made in our  Perfect Pans or the Lloytron Soup Maker we currently have on offer this month for £79.99 with FREE shipping and a FREE recipe book.

 

French Onion Soup

This recipe is best done in the Crafond or Perfect Pans Stock Pots.

Ingredients:

80g butter, plus a little extra for the toasts

4 onions, peeled and thinly sliced

1 tbsp plain flour

3 sprigs thyme, leaves picked

1 tbsp balsamic vinegar

400ml medium cider

600ml good-quality beef stock

Dash of calvados or other brandy

8 slices of baguette

1 clove of garlic, halved

100g Gruyère, grated

Method:

Pour a few tablespoons of sunflower or rapeseed oil into a Crafond Stock Pot and set on a low heat. Add the onions, season and cook, stirring regularly, until caramelised and deep brown. (Once they've softened, you can turn up the heat a little, but keep an eye on them.) This will probably take between 90 minutes to 1.5 hours, depending on your nerve.

Stir in the flour and thyme and cook for a couple of minutes, stirring, then add the vinegar and a third of the cider, stirring constantly. Whisk in the rest of the cider and the stock, and bring to the boil. Simmer for about an hour. Meanwhile, heat the grill and rub the baguette slices with the cut side of the garlic clove. Brush with melted butter, and toast on both sides.

Add the brandy to the soup and check the seasoning. To serve, ladle into ovenproof dishes and top with 2 croutons and a mound of cheese. Grill until golden, and then serve immediately.

Onion and Almond Soup

This recipe is best done in the 7ltr 6 in 1 Soup Maker found on our website.

Ingredients

1 onion very finely chopped

½ tsp sea salt

sunflower or rapeseed oil. 

100g almonds (with skin on)

750 ml hot chicken stock

60g butter

¼ tsp nigella seeds

4 large onions diced

1 red chili chopped

1tsp muscovado sugar or dark brown sugar

1tbsp balsamic vinegar

120 ml single cream 

Salt and pepper to taste

 

Method:

Optional fried onion garnish:

 

Put onion slices in a shallow dish and sprinkle with sea salt, then set to one side for at least 2 hours. This dries out all the moisture in the onion. Using your hands squeeze out any excess liquid and pat dry with kitchen towel. Fry the onions in hot oil in a Sauté or sauce pot for 1-2 minutes until golden then drain on kitchen paper.

 

Bring a sauce pot to boil, add the almonds. Turn off the heat and cover with lid. Leave to soak for 15 minutes then drain and slip off the skins when the almonds are cool enough to handle.

 

Put 200ml of chicken stock, almonds, butter, nigella seeds, diced onions, sugar, vinegar into the soup maker and turn on to the smooth setting for approximately 30 minutes. 

 

Add the rest of the stock, cream and salt and pepper to taste and turn back on the soup maker for approximately another 20-30 minutes on the smooth setting. 

 

Serve garnished with the fried onions.


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Recipes taken and adapted from:
Onion and Almond Soup-Roopa Gulati
French Onion Soup- Guardian Recipes