Best Summer time BBQ Pulled Pork!

One of our American employees gave us his recipe that she makes it at home about once a month and swears by it. We thought we would try it out and wanted to share the results. Let us know what you think…

Ingredients:

3-4 lb Pork Loin Roast, trimmed of all visible fat

Pork Rub or your favourite seasoning ( Any combination of Brown Sugar, garlic powder, pepper, cayenne pepper, salt, paprika, onion powder)

12 oz can Dr Pepper (you can replace the Dr Pepper with Guinness if preferred)

Barbecue Sauce (we used Sweet Baby Ray’s)

Instructions

Season the pork with your rub on all sides. Make sure to really massage the rub in to the meat!

Place pork in Crafond Stock Pot and pour in Dr Pepper. Cook in oven for 3-4 hours in oven on 180 degrees.

Remove pork, the loin should be extremely soft and tender. If not tender enough, put loin back for about 45 minutes depending on oven.

If it looks like it will fall apart drain most of the liquid from the pot. Return the pork to your pot and using 2 forks, shred the meat.

Add barbecue sauce to taste (we used 3/4 of the bottle)

Stir well and put back in oven for a few minutes until barbecue sauce is heated through (usually about 15 minutes)

Serve on toasted buns with coleslaw on the sandwich or on the side  with some chips. This recipe is perfect for a World Cup party as it makes a lot with plenty to share!

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!

Lime Coriander Prawn Fajitas

   

    Summer is almost here and with this weekend in the Midlands projected to be 20 degrees (YAY!) we have been on the hunt for a recipe that will satisfy tummies, can be eaten indoors or out in the garden and doesn't heat up the kitchen too much.

Perfect Pans comes to the rescue as all of our pans are so versatile, you can cook an entire meal in just the one pan! Forget about heating up the kitchen by using the oven and let us introduce a fresh beautiful dinner idea the whole family will enjoy. Of course using your Perfect Pans means there is less clean up with only one pan and the non-stick surfaces are wipe away clean saving you time and cutting out the hassle of cooking even on a super hot day!

One of our family’s favourite dinners in the summer and really all year around is Lime Coriander Fajitas. With all the fresh vegetables and sweet tangy sauce it will fill you up while still being light on a hot day. 

Ingredients:

500g Fresh or Frozen King Prawns (the bigger the better) or chicken
2-3 peppers, thinly sliced I use a combination of red, yellow and green
1 onion, thinly sliced (White is best, but you can use red if that's all you have)
Corn or flour tortillas

Additional Toppings: Grated cheese or feta, sliced avocado, iceberg lettuce, tomato

Cilantro Lime Marinade Ingredients

180 ml buttermilk 
1/2 grams packed fresh coriander leaves 
60 ml fresh lime juice
1 jalapeno, stem, seeds and membrane removed
1 Tbl. chili powder
1 clove garlic, minced
1 tsp. salt

Fresh Mexican Slaw Ingredients

3 Tbl. fresh lime juice
2 Tbl. rapeseed oil
1 tsp. honey
1/2 tsp. ground cumin
salt and pepper
1 jalapeno, seeded and minced
4 Tbl. fresh coriander chopped
10 oz  thinly sliced cabbage

 I also add (opt.):
1/4 clove fresh garlic, minced
1 Tbl. red wine vinegar
1/2 Tbl. Worcestershire
1/2 tsp. sugar

Method:

Place prawns in one resealable plastic bag and the bell peppers and onion in another resealable bag.  Prepare the marinade (recipe below) and add half to the prawns and the other half to the vegetables; seal bags and refrigerate for at least 1 hour or up to 24 hours.  Remove Prawn from bag, discarding marinade. Using a Crafond 28 cm Grill Pan place over medium-high heat until hot.  Add Prawns and cook for 5-8 minutes until done.  Set aside and keep warm.
Meanwhile, remove the vegetables from the bag, discarding marinade.  In the same Crafond grill add the vegetables and cook for 8-10 minutes or until tender.
Serve prawns in tortillas with vegetables, Fresh Mexican Slaw and desired toppings.  

Marinade Method

In a blender or food processor, combine all marinade ingredients and process until smooth. 
Makes about 450ml

Fresh Mexican Slaw Method

In a large bowl, whisk together all ingredients and pour over slaw.  Toss gently to coat.  Serve immediately