Tag Archive: baked

  1. Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

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    You may have had hispi cabbage before, but have you had Charred Hispi Cabbage with a Hazelnut and Stilton Crumb? This recipe is the perfect example of how to jazz up a vegetable for a suitably festive side dish.

    Cabbages are in season all year round in the UK so it’s even a great side dish to add to any roast dinner from January to December!

    Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
    Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    Written by Eliza

    Serves: 4

    Ingredients for Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    • 1 large hispi, pointed or sweetheart, cabbage
    • 1½ tbsp olive oil
    • 1 red chilli, deseeded and finely chopped
    • 60g hazelnuts, blanched and chopped
    • 25g butter
    • 40g breadcrumbs
    • 1 1/2 tbsp finely chopped parsley
    • 50g stilton

    Equipment

    We also offer 24cm frying pans in the same range. Check out what we love most about this range here and don’t forget that if you buy a set of any two frying pans from this range, you can get 10% off! Buy now.

    Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
    Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
    Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    Cooking Method for our Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    1. Firstly, heat the oven to 200°C/180°C fan/gas 6.
    2. Remove any damaged outer leaves from the cabbage and cut it into four to six wedges, but keeping the core intact so the leaves stay together.
    3. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves before sprinkling over a pinch of sea salt.
    4. Add some oil to the non-stick frying pan and heat over medium heat until it’s hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, and then turn them over and cook on the other side for another 6-8 mins until they get a really good, dark brown crust.
    5. Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender when pierced with a knife, or transfer to a cooler place on the barbecue and cook until the stalks are tender.
    6. Meanwhile, heat the butter in the stainless steel interior frying pan. Fry the-hazelnuts and breadcrumbs for 2-3 mins until the hazelnuts smell nutty and the breadcrumbs toast.
    7. Add the butter, and stir for a few mins to coat. Stir in the parsley with some seasoning, then pour over the cabbage and dot with Stilton. Return to the oven for 5 mins until the Stilton has melted.

    Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.

  2. The Perfect Roast Potatoes

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    Yes, we know it’s a bold claim, but we really are bringing you the perfect roast potatoes. Rosemary really lifts any roast potato dish, but we recommend sourcing some fresh rosemary if you can (we’ve invested in a rosemary plant because they are so hardy!)

    We all think we have the perfect roast potato recipe but, what’s great about this one, is that it’s vegetarian and vegan-friendly! So, if you don’t believe us, cook them up yourself and let us know what you think.

    Before…
    …during…
    The Perfect Roast Potatoes
    …and after

    Written by Eliza

    Serves: 8
    Prep time: 10-15 minutes
    Cooking time: 45-55 minutes

    Ingredients for the Perfect Roast Potatoes

    • 75ml sunflower oil
    • 2kg floury potatoes, maris piper work well
    • 2 tbsp finely chopped rosemary
    • Good pinch of sea salt

    Equipment

    This recipe features our newest range, Stainless Steel Base, so find out what we love about it here and don’t forget to check out our other ranges too.

    Cooking Method for our the Perfect Roast Potatoes

    1. Heat the oven to 200°C/180°C fan/gas 6. Pour the oil into a large roasting tin and then put in the oven to heat up.
    2. Peel the potatoes and chop them into large even chunks (about 5cm). Place in a large saucepan and cover with cold water. Season with a generous pinch of salt, and bring to the boil. Simmer for 4-5 minutes until the potatoes are just tender around the edges.
    3. Once they are ready, you can drain them and return them to the pan. Cover with the lid and give the pan a good shake to rough up the edges (one of our favourite things about our Stainless Steel Base and Copper Base ranges is the vented, glass lids… you can see just how fluffy your potatoes are!)
    4. Take the roasting tin of hot oil out of the oven, and then carefully transfer the potatoes one by one to the hot oil, and turn each one to coat it on all sides as you go.
    5. Roast for 45-55 minutes, turning once or twice during cooking, then season with salt chopped rosemary and serve.

    Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.

  3. Whole Baked Cauliflower Cheese

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    Cauliflower Cheese has to be one of the nation’s favourite dishes. This Whole Baked Cauliflower Cheese does not disappoint! It’s perfect for Christmas but is also a great accompaniment to a roast dinner all year round.

    Part of the beauty of this recipe is that it showcases so many different parts of our ranges. Steam or par boil the cauliflower in one of our saucepans or our Stainless Steel Steamer, make the roux in one of our milk pans, and bake the dish in the oven in one of our frying pans, or sauté pan if you have a particularly large cauliflower! It’s also a straightforward and easy recipe so you can fit it in around the chaos of Christmas cooking.

    Prepping for our Whole Baked Cauliflower Cheese with our stainless steel base saucepan, steamer and milk pan
    Whole Baked Cauliflower Cheese

    Written by Eliza

    Serves: 6
    Prep time: 5 minutes
    Cooking time: 50 minutes

    Ingredients for Whole Baked Cauliflower Cheese

    • 1 large cauliflower (about 1kg)
    • 600ml whole milk
    • ½ onion
    • 6 cloves
    • 1 bay leaf
    • 50g unsalted butter
    • 50g plain flour
    • 2 tsp English mustard
    • 170g mature cheddar
    • Pinch of salt and white pepper

    Equipment

    This recipe features our newest range, Stainless Steel Base so find out what we love about it here.

    Whole Baked Cauliflower Cheese preparation
    Butter melting in a pan
    Cauliflower and onion being prepped for our Whole Baked Cauliflower Cheese

    Cooking Method for our Whole Baked Cauliflower Cheese

    1. Firstly, bring a large pan of salted water to the boil and then pull any large leaves off the cauliflower, but leave any smaller ones attached. Cook the cauliflower in the boiling water for 15 mins, and then drain and set aside.
    2. Heat the oven to 180C/160C fan/gas mark 4.
    3. Place the milk in a pan along with the half onion studded with cloves and the bay leaf and heat gently but do not boil.
    4. Melt the butter in a sauce pan over a medium heat, and then stir in the flour and cook for 1-2 mins.
    5. Gradually add the warm milk, stirring until you have a smooth sauce, and then mix in the mustard.
    6. Next, add two-thirds of the cheese and whisk until the cheese has melted and season to taste with salt and white pepper.
    7. Put the cauliflower in the middle of a deep baking dish (in the photos you can see our non-stick frying pan being used) and then pour over the cheese sauce before sprinkling with the remaining cheese. Finally, bake for 30-35 mins until it is golden brown and bubbling.

    Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.

  4. Sea Truffle Salt Baked Chicken by Carters of Moseley

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    We have been lucky enough to collaborate with Michelin Starred Chef Brad Carter and his team at Carters of Moseley to bring you this fabulous recipe.

    Unsurprisingly there has been no compromise in selecting some of the best local ingredients for the recipe. Carters have used Caledcott’s Cotswold White free range chicken and Droitwich Sea Truffle Salt produced by Churchfields Saltworks.

    Salt-baking the chicken helps it maintain moisture and results in an incredibly intense flavour. Combined with the black garlic mayonnaise, glazed offal and the leek and onion this dish is guaranteed to delight.

    Carters have also taken the hassle out of finding a wine pairing to impress. Just as they do in the restaurant they’ve recommended natural, organic, bio-dynamic wines. Focusing on dry white wines from Austria they’ve recommended a wine for every budget:

    1. Mechtild, Gut Oggau, Burgenland, Austria, 2015
    2. Family Reunion White, Gut Oggau, Burgenland, Austria, 2016
    3. Grüner Veltliner, Arndorfer, Kamptal, Austria, 2017

    For your chance to WIN the ProWare Stainless Steel Tri-Ply Roasting Pan, Droitwwich Salt and a beautiful bottle of Gut Oggau wine check out our COMPETITION on the Great British Chef website.

    Serves: 4

    Prep Time: 1 hour

    Cooking time: 1.5 hours

    Equipment

    Ingredients

    • 1 whole chicken, giblets removed and prepared
    • 4 leeks, halved (just whites)
    • 2 onions, quartered
    • 200ml soy sauce (Japanese)
    • 800g Carters Sea Truffle Salt
    • 2 egg whites
    • 150ml chicken stock
    • 50ml rapeseed oil

    For the black garlic mayonnaise

    • 200ml rapeseed oil
    • 2 egg yolks
    • ½ tsp English Mustard Powder
    • 1 tbsp white wine vinegar
    • 4 black garlic cloves, pureed
    • salt to season

    Cooking Method

    For the chicken

    1. Preheat oven to 190°C. Remove the giblets from the inside of the chicken and discard the neck. Prepare the heart and kidneys by trimming away the sinew. Set aside, leaving whole.
    2. Quarter the onions and push inside the chicken. Tie the chicken back up using cooking string and prepare to cover with salt.
    3. Mix the egg whites with the Sea Truffle Salt. Make a chicken shaped pile of the salt mixture in the middle of the Proware Roasting Tray and place the chicken on top. Then evenly cover the chicken with the remaining salt. Put the chicken in the oven for 1 hour.
    4. Remove from the oven and rest in the salt for around 20 minutes.
    5. Next, prepare the leeks by cutting lengthwise leaving a little of the root attached to hold it together during cooking. Blanch in boiling water for 1-2 minutes. Refresh in the ice water, remove from the water and dry thoroughly. Set aside.

    For the black garlic mayonnaise

    1. Whisk together the egg yolks, mustard powder and vinegar until it thickens and becomes pale in colour.
    2. Slowly start to add the oil at a steady stream whilst continually whisking.
    3. Once all of the oil has been added and the mayonnaise has thickened, add the salt to taste and whisk in the black garlic puree.

    Return to the chicken

    1. Crack the salt crust away from the chicken and remove the whole bird from the roasting tray and place on a chopping board. Take the breast off the carcass followed by the legs and oysters. Carefully remove the leg meat from the bones, keeping the meat as whole and intact as possible. Remove the onions, flake into petals and set aside.
    2. Fry the chicken in a dry frying pan to crisp up the skin then carve into 4 even portions. Keep warm.
    3. Fry the onion petals until they colour on the edges. Put the frying pan on to heat until ‘medium hot’ then add the rapeseed oil. Fry the leek on the cut side down until it’s coloured golden brown. Remove and keep warm.
    4. Add the offal to the frying pan and increase the heat. Seal on all sides then add the chicken stock and reduce by ⅔. Then add the soy sauce and reduce by ⅔ again to glaze the offal. Keep warm.

    To serve

    1. Place the leek onto the plates just off centre.
    2. Place a piece of carved chicken next to the leek, followed by the onion petals.
    3. Spoon over the offal glaze onto the leek and chicken.
    4. Pipe a dot of black garlic mayonnaise onto the plate and serve with some of the Sea Truffle Salt on the side for dipping.

    Find out more about Droitwich Salt and shop the range here.

    Proware Droitwich Salt Sea Truffle

    To learn more about Carters take a look at our blog ProWare Pans are a Tasty Prospect for Michelin Star Chef Brad Carter.  

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0114 478 4784
info@proware-kitchen.co.uk
5 Churchill Way, Sheffield, S35 2PY
 
 
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ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.

ProWare is a trading name of Faresco Ltd.
Registered in England & Wales
company number 02251205
VAT registration GB646682112.

Registered company address:
5 Churchill Way, Sheffield 35a Business Park, Sheffield, South Yorkshire, S35 2PY