Tag Archive: Celebration Recipe

  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. Roast Chicken with Clementines

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    Chicken is such a versatile meat that it goes with an abundance of different flavours. One of our favourites is Roast Chicken with Clementines and its aromas are sure to get you in the Christmas spirit. The mustard, thyme, and fennel running through the dish lift the flavours and distinguish it from other Roast Chicken dishes. It really is perfect for the festive or winter period so get cooking it for yourself!

    This recipe also (deservedly) puts the spotlight on our Stainless Steel Tri-Ply 35cm Roasting Pan. We love it because it’s suitable for all hob types, including induction. It is also oven safe up to 260°C. We are proud to offer a lifetime guarantee and know you will love it as much as we do so why not treat yourself?

    Written by Eliza

    Ingredients for Roast Chicken with Clementines

    • 4 tbsp olive oil
    • 100ml of Pernod
    • Juice of ½ an orange
    • Juice of ½ a lemon
    • 2 tbsp grain mustard
    • 3 tbsp honey
    • 1 large onion, peeled with the root left intact and cut into wedges
    • 1 medium fennel bulb cut into 6 wedges
    • 3 sticks of celery
    • 1.2 kg chicken
    • 4 clementines, unpeeled and sliced horizontally into thick slices
    • 1 tbsp thyme leaves
    • 2 tsp fennel seeds
    • Chopped flat-leaf parsley, to serve
    • Salt and black pepper

    Equipment

    We have four fantastic ranges and so see what we love about each of them here. If you’re looking for Christmas gift ideas, make sure to check out our Gift Guide because it’s always nice to treat yourself or a foodie loved one.

    Cooking Method for Roast Chicken with Clementines

    1. Firstly, in a mixing bowl whisk the olive oil, Pernod, orange juice, lemon juice, mustard and honey and then season generously with salt and black pepper.
    2. Pour the mixture over the chicken and leave it for a couple of hours to let the flavours develop.
    3. Preheat the oven to 220°C/gas mark 7.  
    4. In a Stainless Steel Tri-Ply Roasting Pan, place the celery sticks in the middle and then sit the chicken on top. Next, place the remaining vegetables around it and sprinkle with fennel seeds and any marinade around the chicken.
    5. Bake for 15 minutes and then lower the heat to 190°C and cook for 45 minutes, until the chicken is golden and cooked through. Once it is, you can remove it from the oven.
    6. Lift the chicken, fennel and clementines from the tray and then arrange them on a serving plate before covering to keep warm.
    7. If you wish to reduce the sauce, then pour it into a ProWare saucepan and bring it to the boil.
    8. Simmer until the sauce is reduced by a third, so you are left with about 80ml. Pour the hot sauce over the chicken, garnish with some chopped parsley 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.

  5. Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

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    Love blueberries? Cheesecake? Soufflé? Well this Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn is the perfect pud for you! Served in our Stainless Steel Tri-Ply 9cm Mini Pan, it’s a showstopper and ideal for any dinner party. Paul is a longtime friend and collaborator of ProWare; see why he loves using our pans…

    “I absolutely love the Pan ranges from Proware,  from amazing non stick pans to mini cocotte pans and mini copper pans, the versatility from cooking to serving makes Proware the go to pan ranges for me. As a  past Head chef for the late Gary Rhodes, using the amazing Mini Copper for my nostalgic link to his Lobster omelette thermidor keeps the spirit of my mentor Chef Gary within my cooking with the help of Proware.”

    Paul Welburn, 2023
    Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

    Paul is currently the Chef Patron at The Swan Inn, Islip which we were lucky enough to visit for an amazing dinner. Read about our experiences here and book yourself in soon!

    Serves: 7-8 individual portions

    Ingredients (for the soufflé base)

    • 500g blueberry  puree
    • 30g cornflour
    • 25g water
    • 10ml crème de cassis

    Ingredients (for the soufflé base)

    • Blueberry souffle base
    • 60g purée base
    • 7 egg whites (keep yolks for the ice cream)
    • 140 g sugar

    Ingredients (for the crumble)

    • 150g plain flour
    • 100g caster sugar 100g unsalted butter

    Ingredients (for the cream cheese ice cream)

    • 250g milk
    • 250g good quality cream cheese
    • 90g sugar
    • Zest of 1 lemon
    • 7 egg yolks

    Equipment for Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

    Cooking Method for Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

    Soufflé Base

    1. Place the purée in a pan.
    2. Mix the cornflour, water and crème de cassis to a paste and add to the purée.
    3. Bring up to the boil, whisking all the time.
    4. Once the mixture boils and thickens, cook out for 2 minutes and then remove from the heat and pour into a bowl and press down.
    5. Cover in a piece of cling film to prevent a skin and allow to cool.

    Soufflé

    1. Butter the bowls (ramekins if using) with softened butter and place back in the fridge to chill.
    2. Pre heat an oven to 180c.
    3. Remove the cling film from the chilled base and beat with a whisk until soft and smooth (this helps to incorporate the whites).
    4. In a stand mixer set with a whisk attachment place the egg whites and turn the machine on to its highest setting.
    5. Once the whites begin to thicken gradually add half of the sugar, continue whisking and when a light meringue forms sprinkle the remaining sugar in to the whites to create a smooth meringue.
    6. Turn the speed to low and allow to mix for 1 minute.
    7. Turn off the machine, remove the whisk and the bowl.
    8. Start to add half of the meringue to the soufflé base and beat in with a spatula to loosen and incorporate, then add the rest but this time fold gently to mix well but to avoid knocking the air out.
    9. Once all incorporated, spoon the mixture into the pre buttered moulds to the top. Afterwards, smooth off the top of each soufflé with a pallete knife and then run your finger around the edge to remove excess mixture.
    10. Place the soufflés on a baking tray and place into the preheated oven for 10-12 minutes or until they have risen by 1/3.
    11. Remove from the oven and place into serving pans.

    Crumble

    1. Pre heat the oven to 180c.
    2. Place the flour, butter and sugar into a bowl and rub together until the breadcrumb stage.
    3. Place on a lined baking tray and spread out evenly.
    4. Bake in the pre heated oven for 10-12 minutes or until golden brown, forking the mixture every 2 minute to cook evenly.
    5. Remove and allow to cool

    Cream Cheese Ice Cream

    1. To start mix the cream, milk and sugar in a medium sized pan.
    2. Bring the liquid to the boil so that the sugar dissolves and then add the lemon zest.
    3. Place the yolks in a separate bowl and mix.
    4. Pour and stir the hot mixture into the yolks to create a custard.
    5. Place the mixture back into the pan and return to the stove over a medium to high heat.
    6. Place a thermometer in the pan and bring the liquid slowly up to 76°C. Once the temperature has been reached, remove from the heat, pass through a fine sieve and allow the liquid to cool down in a bowl over ice.
    7. Churn in an ice cream maker until set and serve.

    Serve the souffle fresh from the oven, sprinkled with the crumble and a generous scoop of the cream cheese ice cream.

  6. Authentic Thai Jungle Curry with Sea Bass by Marni Xuto

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    Chef and content creator Marni Xuto with a recipe at the Great British Food Festival

    Marni Xuto grew up in the heart of Bangkok and her recipes are like love letters to Thai cuisine. She is a content creator and recipe developer, often found giving cooking demonstrations at top food festivals, or cooking classes at School of Wok. We are thrilled to be sharing this Jungle Curry with Sea Bass from Marni and hope you love it as much as we do!

    Head to Marni’s website for more information here and follow her on social media for delicious recipes and top tips for cooking Thai food.

    This recipe is inspired by Songkran or เทศกาลสงกราน (Thai New Year) which is celebrated on 13th April each year. It is also known as the Water Splashing Festival and marks the beginning of the Buddhist New Year.

    Marni’s Authentic Thai Jungle Curry recipe is bursting with flavour. In fact, Jungle Curry is said to take its name from having so many vegetables and plant-based ingredients packed in that it’s like having a dish with an entire jungle in it! Originating from the Northern, forested areas of Thailand, this curry usually omits coconut milk because coconuts aren’t normally found in the rainforests.

    Did you know: Jungle Curry was originally cooked mostly with wild boar! Nowadays it’s most commonly made with chicken or pork but Marni’s version is made with sea bass which is a great pescatarian alternative!

    Serve : 2-3

    Prep time: 10 minutes 

    Cooking times : 10-25 minutes 

    Ingredients for the Jungle Curry paste

    • 50g of shallot, sliced
    • 20g of finger roots, trimmed and chunkily cut*
    • 10g of green British chilli, chunkily cut
    • 10g of Galangal, chunkily cut
    • 10g of coriander stalks
    • 4g of dried medium-heat red chilli
    • 3g of lime zest
    • 1g of red bird’s eye chilli, chunkily cut (optional)
    • 1 stalk of lemon grass, trimmed and chunkily cut
    • 4 cloves of garlic, peeled
    • 2 tbsp of vegetable oil
    • 1-2 tbsp of water
    • 1 tsp of shrimp paste
    • 2/3 tsp of sea salt

    *Fun fact about Finger Roots: Marni says “Finger roots is an essential ingredients for a Jungle Curry because it helps eliminate the strong seafood smell. It is also packed full of remedial properties and some have said it is a Ginseng of Thailand. It helps to ease indigestion, as the original jungle curry is rather spicy which could cause dyspepsia.”  

    Are you struggling to source finger roots? Don’t worry because you can use a small amount of young ginger (7g) and then amend the galangal to 15g as a replacement.

    Ingredients for the Jungle Curry

    • 180g of sea bass fillet, pat dried
    • 100g of bamboo shoots, sliced
    • 80g of red pepper, chunkily cut
    • 80g of green beans, trimmed and cut
    • 80g of Thai eggplant, trimmed and quartered (can be substituted for aubergine)
    • 60g of baby corn, sliced
    • 60g of brocolli, trimmed and cut
    • 15g of holy basil leaves
    • 10g of fresh, young green peppercorn
    • 10g of butter
    • 4 tbsp of vegetable oil
    • 1 tbsp of fish sauce
    • 1 tbsp of oyster sauce
    • 2 tsp of sugar
    • 450ml of water
    • 1 pinch each of salt and ground black pepper

    Equipment

    Marni uses our Copper Base Range in this recipe. Check out 7 things we love about our Copper Base Range!

    Cooking Method

    1. Blend the curry paste ingredients in an electric blender or pound them in a pestle and mortar until smooth. 
    2. Next, gently fry the paste with two tablespoons of the vegetable oil in Copper Base 26cm Sauté Pan over a medium heat until infused and stir it regularly. 
    3. Onto the vegetables! Add the bamboo shoots, red pepper, green beans, broccoli, baby corn and then gently stir them in for approximately 1 minute. 
    4. Pour in the water and then bring it to a boil.
    5. Add Thai eggplant and fresh peppercorn and then simmer it for approximately 20 minutes. 
    6. In the meantime, gently fry the sea bass fillets (with the skin side down first) with the rest of the oil in a Copper Base 24cm Non-Stick Frying Pan over a medium to high heat.
    7. Season the fish with salt and pepper and then add the butter. Once it has stopped spitting, you can then baste the fish as it fries.
    8. After the skin has turned golden and crispy, carefully flip the sea bass and then cook it for approximately 30 seconds to 1 minute.
    9. Continue to baste for a better colour on the skin (if required).
    10. Next, remove the sea bass and then rest it on kitchen paper. 
    11. Scatter holy basil on top of the curry and fold it into the mixture.
    12. Transfer the curry into a serving bowl and then place the fish fillet on the top.
    13. Enjoy and let us know what you think!
    Seabass Jungle Curry served in a ProWare 26cm saute pan
    Serve up and enjoy!

    Marni says: “For me… I just place the fish fillets on top of the curry in the sauté pan and serve. Enjoy this aromatic Thai Curry with Thai Jasmine Rice.“

  7. A Night at The Swan Inn with Paul Welburn

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    On a crisp and clear February evening, we were warmly welcomed into The Swan Inn, nestled in the beautiful Oxfordshire village of Islip.

    Headed up by Chef Patron Paul Welburn (who achieved a Michelin Star at The Oxford Kitchen), The Swan boasts cosy and stylish décor with a personal touch. The village’s roots are not forgotten with artwork from the local community up in the bar and restaurant.

    The history

    Before we get onto the food, a little about The Swan itself. A beautiful 17th century Cotswolds pub, it has frequently changed hands, and never quite found its place in the hearts of the locals. Until now. A group of four couples in the village approached Paul with a proposition – to make something really special – and The Swan was re-born. On arrival, the shiny, open kitchen is the first thing you see and the mouth-watering smells are a promise of what’s to come. The Swan boasts a cosy bar area, which you can relax in before moving through to the Cygnet restaurant and bar.

    A must-see feature? The immaculately and inventively decorated toilets. They are themed, one in the style of each couple, and range from a London nightclub-inspired disco to Henley Regatta. The artwork, and sculptures are also captivating.

    The impressive bar within the Cygnet Restaurant

    The Tasting Menu

    The four course tasting menu is £60 per person and changes each week so you have to keep coming back for more. And you’ll definitely want to! With a flight of paired wines at £40 per person, we’ve booked ourselves in again!

    Paul’s innovative take on sesame prawn toast

    Bread and Snacks

    We started off with delicious warm bread, accompanied by salted butter and yeast butter – both divine. Paul created some delicious amuse bouches including his signature trout ceviche tartlets with gin and tonic coulis. A bold and innovative take on sesame prawn toast was plated in our Copper Tri-Ply mini frying pan and elevated a family favourite to fine dining heights. Our Copper Tri-Ply Range is especially fab for serving up dishes. Check out what else we love about it here!

    These snacks went perfectly with a bold mango cocktail. The Cygnet boasts an excellent wine and cocktail list, with their bartenders happy to whip up whatever takes your fancy!

    Each course celebrated a key ingredient. The carrot for starters, halibut in the fish dish, pork for the main, and pear for dessert. These ingredients absolutely sang and each dish was a completely new take on anything we have had before.

    The joy of the Cygnet is that the menu changes every few weeks so there are always new and exciting culinary journies to be had! The produce is all locally sourced and is a real celebration of British products.

    Starter

    Paul’s starter was a whole carrot, cooked in its own juices, with dukkah, goats curd and black garlic. It was a true celebration of the carrot as we’ve never seen it before!

    Charred carrot, dukkah, whipped goat’s curd, black garlic

    Fish

    The baby gem, caper and raisin puree was a real highlight of the halibut dish, which was topped off by a lemongrass velouté. The fish was melt-in-the-mouth, and combined with the rich flavours, was probably my favourite dish!

    The divine halibut dish
    Look at that crackling tweel!

    Main

    A pork fillet and slow cooked collar, sage dumplings, ‘chutney’ sauce and radish was the main event. Impressively topped with a crackling tweel, the slow cooked collar melted in the mouth and, combined with the sage dumpling, was a real winter treat.

    The ‘chutney’ sauce packed a punch and was full of flavour. The sage and radish cut through the rich pork. If you’re doing the wine pairing, you won’t be disappointed. Accompanying this wintery main was a full-bodied German 2020 Pinot Noir. It’s a testament to the thoughtfulness behind the wine pairings that we had never had a German Pinot Noir before, and it complimented the dish perfectly.

    Dessert

    Continuing along the theme of warming winter flavours, the sticky pear pudding with butterscotch sauce and iced pear was joyous.

    This little corner of culinary heaven is just what the area needs. It’s delicious fine dining at affordable prices. The welcoming, friendly atmosphere of a village pub lives on, but it is now so much more than a pub. The Swan is also a 10 minute walk from the train station, with direct trains to London in just over an hour. It really is a must-visit destination, perfect for family dinners, celebrations, date night, or just a bit of a treat. Book on their website now!

    Written by Eliza

  8. Steak with herb garlic butter

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    A sumptuous steak dish, cooked in garlic and fresh rosemary. Perfect served along side a salad which makes an easy go-to recipe. However you like your steak, it’ll be mouth-watering in this garlic butter!

    We’ve used our Copper Base 24cm frying pan with stainless steel interior. It’s copper base heats up quickly and the aluminium core is excellent at retaining an even heat during cooking.

    Written by Corin

    Serves: 1
    Prep time: 5 minutes 
    Cooking time: 5 minutes

    Ingredients

    • 1 rib eye steaks, let the steak sit at room temperature for 30 minutes before cooking
    • 2-3 sprigs rosemary, washed and dried
    • 3 garlic cloves, peeled and thinly sliced
    • 1 tablespoon olive oil
    • 1-2 tablespoon unsalted butter
    • Salt and pepper

    Equipment

    Cooking Method

    1. Put the olive oil in the stainless steel frying pan and heat over high heat until hot.
    2. Place the steak in the centre of the frying pan. Cook until desired doneness. We cooked ours rare which took about 1.5 minutes per side depending on the thickness of the steak. Cooking with stainless steel interior pans can take some practice. For example, when cooking meat, if the pan is properly preheated and the oil is hot when the steak is added you need not move it again until it is time to turn it. The meat will seal beautifully and you will be able to lift it from the pan easily, if you try to move it too soon you run the risk of tearing the flesh. For more information check out our blog Non-stick vs Stainless Steel.
    3. In the last minute of cooking add a tablespoon of butter, sliced garlic and rosemary sprigs. Remove steak when done and let rest on a plate. Continue to move garlic around in the pan with rosemary for another minute or until brown, adding the additional tablespoon of butter if desired and then serve with the steaks.

     

  9. An Evening at Jude Kereama’s Kota Restaurant in Porthleven

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    Over the Easter weekend we were lucky enough to visit chef Jude Kereama’s flagship restaurant Kota in the heart of coastal Porthleven, Cornwall. It was a truly phenomenal culinary experience that went beyond its Michelin Bib Gourmand and 3 AA Rosettes.

    If you want to extend your stay, Kota even has some gorgeous accommodation that can be found here and we thoroughly recommend exploring Porthleven and surrounding areas including Marazion (home to St Michael’s Mount!)

    We did the 6-course Tasting Menu with paired wines and thoroughly reccomend. Here’s what we had…

    Cocktails and Oysters 

     

    We kicked things off with some refreshing cocktails, one Yuzu Sake and Cucumber Martini (House infused wakame vodka, yuzu macerated sake, lime, sugar and cucumber), and one Kota Fizz (House infused cucumber vodka, elderflower liqueur, Prosecco, cucumber twist).

    Now, when you’re eating in a harbour on the Cornish coast, you absolutely must have oysters (or we think so anyway!) We ordered two of each, one a Tempura with baby gem, wasabi tartare, and pickled cucumber and the other a Natural oyster with rice wine cucumber granita, ponzu lime dressing. We were advised by the staff to ‘chew’ the natural oyster rather than the traditional ‘down in one’ approach to oysters and boy was it a treat! The granita was such an intense burst of flavour it really brought the oyster and its flavours of the sea to life. And this was just the beginning…

     

    Amuse Bouche

     

    The Miso Butter with the Amuse Bouche was another show-stealer and we could have had a whole starter portion of the soup which was zingy and had a great depth of flavour.

     

     

     

    Scallop

     

    The first course was a Scallop with crispy onions, leeks and XO Sauce. I’m not sure I’ve had XO Sauce before and it was a real delight. Sweet and spicy, it lifted the scallop and was one of my favourite dishes of the night – such an inspired combination of flavours!

     

     

     

    Venison Tartare & Katsu Panko Fish Goujon

    We parted ways on this course and had one meat option and one pescatarian. The first was a venison tartare, hazelnuts, apple, celeriac, gochujang dressing and the pescatarian alternative was a Panko coated white fish goujon, katsu curry sauce, carrot & daikon pickle. The apple and celeriac cut through the naturally rich venison deliciously whilst the goujon was hands down the best fish goujon we’ve had!

     

     

    Monkfish

     

    The favourite dish of the menu was the Monkfish dish: Crispy Kataifi wrapped monkfish, hake, lemongrass, kafir lime leaf & coconut bisque, yuzu saffron mayo. The bisque was velvety, and to-die-for whilst the Kataifi wrapped monkfish was unlike anything we’ve seen before. Just as with the cocktail back at the beginning, yuzu was used in such an inventive way, elevating all the flavours.

     

     

    Beef

     

     

    Next was a Moorland dry aged sirloin, short rib, beets, and horseradish. Just look at the colours on that plate! We think it speaks for itself! Such incredible flavours…

     

     

     

    Honey & almond cake

     

    Ok, coming up is one of the most interesting (and delicious) things we’ve ever tasted. We’d not had it before but the goat’s cheese sorbet was fantastic. It wasn’t too sharp, the sorbet was soft, and it was the perfect accompaniment to a honey-based cake. The whole dish consisted of lemon, thyme & honey syrup, goats cheese sorbet, and a walnut crumb. As if this wasn’t the perfect ending to an amazing tasting menu, there was more…

     

     

     

    Baked Alaska

    This chocolate, hazelnut & cherry baked alaska was delightful. The mousse inside was so light and technically really impressive. Served with a 10 year-old Tawny Port, it was a magical ending to the menu. The cherries and crumb gave such a satisfying crunch – a real, indulgent treat!

    Despite being very full, we still managed some delicious petit fours afterwards (see left).

     

    All in all…

    This is a meal we won’t be forgetting anytime soon. Jude’s team took such great care of us and we couldn’t recommend visiting Kota more. Check out the menu here and book now. There are lots of great options but if you can, go for the six course tasting menu. You won’t regret it!

  10. Coffee & Pistachio Soufflé by Josh Angus

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    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

    Equipment

    Copper Tri-Ply 10cm Mini Casserole

    Ingredients (coffee infusion)

    Nescafe granules 30g

    Whole milk: 625g

    Caster sugar: 45g

    Method (coffee infusion)

    1. Bring the milk and sugar to boil.
    2. Add the coffee, infuse for 30mins.
    3. Blitz in the blender and pass through the chinois.

    Ingredients (Coffee soufflé crème patissiere)

    500g Infused coffee milk

    4g Agar-agar

    12g Caster sugar (1)

    70g Plain flour

    50g Caster sugar (2)

    50g Soft butter

    70g Egg yolks

    Method (Coffee soufflé crème patissiere)

    1. Mix the agar and the cater sugar (1) together.
    2. Make a crumble with plain flour, soft butter and sugar (2)
    3. Bring the infused coffee milk to boil, add the agar/caster sugar.
    4. Bring back to boil and add the crumble. Stir well to make sure there is no lumps.
    5. Boil for 2 minutes then turn the stove off and add the egg yolks.
    6. Cool down quickly & put in the fridge to chill. Pass once cooled.
    7. This mix will make more than you need but will freeze well.

    Ingredients (Meringue for soufflé)

    Meringue: (for 1 portion makes 2 1/2 little copper pan soufflés)

    150g Egg white

    60g Caster sugar

    3g Albumina

    Method

    Mix Albumina and caster sugar together.

    If you can find albumina its fine to leave out.

    For the pistachio crumb…

    Blitz 50g of pistachios in a blender to a coarse crumb.

    Method (Soufflé process)

    1. Preheat oven at 190c
    2. Line the small copper pans with butter all around & add blitzed pistachios covering the bottom & side of the pan,
    3. Have 200g of coffee crème pat mix to the side warm.
    4. Start to whip the meringue to soft peaks, adding the sugar mix gradually.
    5. Add ¼ off the meringue and beat it with the warm coffee crème pat, then slowly add the rest of the meringue with the spatula. Until completely mixed through, it is key that this part is done very gently to come the soufflé light.
    6. Poor in a piping bag & fill up the copper pans ¾ full. Go around the pan with your thumb cleaning the sides. This will help the soufflé rise straight.
    7. Cook in the oven top shelf for 8 to 10 minutes, soufflé should have risen dramatically.
    8. Serve straight away with vanilla or pistachio ice cream.

    For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

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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.

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company number 02251205
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