Tag Archive: Celebration Recipe

  1. 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.

  2. Star Anise Apple Croissant Tarte Tatin Recipe by Josh Angus

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    An international favourite dessert, Tarte Tatin is named after the Tatin sisters who served it as the signature dish in their hotel, the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher (105 miles south of Paris) in the 1880s.

    The story goes that Stéphanie Tatin set out to make a traditional apple pie but accidentally left the apples cooking in butter and sugar for too long. Trying to rescue it by placing a layer of pastry on top, baking it, and serving it upside down, Stéphanie created the world’s first Tarte Tatin!

    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!

     

    Ingredients

    5 granny smith or brae burn apples

    120g caster sugar

    85g butter

    2-star anise

    1 vanilla pod

    50g water

    1 large sheet of croissant dough pastry or puff pastry, 200g pastry

    To serve vanilla ice cream or custard

     

    Equipment

    Copper Tri-Ply 24cm Non Stick Frying Pan

    Method

    1. Peel & quarter the apples, slice the apples evenly into wedges around 3cm thick.
    2. Pre heat oven at 170-180c
    3. In a copper pro ware frying pan over a medium heat, heat the water & sugar together cook until light amber colour. Stirring to avoid any lumps for 5 to 7 minutes.
    4. Once colour is achieved add in butter, scraped vanilla pod, whole vanilla pod & star anise stirring constantly to achieve a golden brown colour, add apples stirring until they are coated in thick layer of caramel. Cook on a low for minutes slowly turning the apples.
    5. In the meantime, roll the pastry out 2cm thickness, cut out a large circle to be placed on top of the apples. Use the top of copper frying pan as stencil to cut out.
    6. Take the pan off the heat now & Arrange the apples in a circle or a pretty design, with star anise & vanilla pod in the middle. Lay the circle of pastry on top of the apples & bake for 25 to 30 minutes until the pastry is golden brown. If you think the apples may need longer just cover the pastry with greaseproof paper & cook for 10 minutes longer.
    7. Cool for a good 45 minutes allowing to set slightly, then invert onto a serving plate (be careful when doing so). Serve with vanilla ice cream or custard.

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

  3. Lamb with Artichoke, Peas and Salsa Verde by Paris House

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    This dish is Spring on a plate! Crushed Peas & Salsa Verde are a fantastic seasonal accompaniment to spring lamb.

    Don’t worry if you are struggling to get hold of all the ingredients. Create a simple garlic, honey, pepper & paprika marinade for the lamb and pep-up your frozen peas with a shallot and a little oregano or even mint!

    Recipe Courtesy of chef Phil Fanning Paris House

    Serves: 4

    Difficulty: Medium


    Equipment


    The dish

    1. Marinate the lamb (1-2 hours in advance).
    2. Cook the artichokes.
    3. Preheat the oven to 190ºC (fan).
    4. Make the salsa verde.
    5. Make the couscous salad.
    6. Remove the artichokes from the cooking liquor and place on a baking tray with the cup facing up, fill the centres with the couscous mix.
    7. Make the crushed peas.
    8. Remove the lamb from the marinade and seal in a hot frying pan on all sides, transfer to a shallow roast tray and place in the oven for 8 -10 minutes, rotate the meat every 2 minutes to ensure even cooking. Remove from the oven and allow to rest for 10 minutes.
    9. Place the stuffed artichokes in the oven to reheat for 5 minutes.
    10. When ready to serve, carve the meat, and build the plates with a hot stuffed artichoke, the sliced meat, a spoon full of crushed peas and finish with the salsa verde dressing.

    Ingredients

    Marinated Lamb:

    • 4 trimmed lamb rumps
    • 1 clove garlic (crushed)
    • ½ tsp smoked paprika
    • 1 pinch crushed black pepper corns
    • 1 tsp Wild Calabrian Fennel Pollen
    • 1 tbsp honey
    • 4 tbsp olive oil
    • 1 sprig of oregano (roughly chopped)

    Crushed Peas:

    • 3 tbsp olive oil
    • 1 banana shallot (finely diced)
    • 400g fresh garden peas (blanched)
    • 1 tbsp chopped oregano
    • ½ tsp Wild Calabrian Fennel Pollen
    • salt to taste

    Couscous mix:

    • 200g Israeli couscous, larger variety
    • 200g tomato juice
    • 200g chicken stock
    • 1 banana shallot, finely diced
    • 3 tbsp olive oil
    • 2 tbsp sundried tomato paste
    • 50 sundried tomatoes, finely chopped
    • 1 tbsp chopped parsley
    • 1 tbsp chopped oregano
    • 2 tbsp baby capers 
    • 1 tbsp lemon juice
    • Salt to taste

    Salsa Verde:

    • 3g fresh dill
    • 3g fresh oregano
    • 3g fresh mint
    • 3g fresh parsley
    • 20g baby capers
    • 10g anchovies
    • 1g garlic
    • 10g dijon mustard
    • 12g fresh lemon juice
    • 60g olive oil

    Artichokes:

    • 1 medium onion, diced
    • 4 cloves of garlic
    • 65g olive oil
    • 1 sprig thyme
    • 2 bay leaves
    • 1 sprig rosemary
    • 10 black peppercorns
    • 9g salt
    • 200g white wine
    • 30g white wine vinegar
    • 2 lemons
    • 4 medium globe artichokes
    • 1 litre of water

    Cooking Method

    For the lamb:

    1. Mix all the marinade ingredients.
    2. Coat the rumps with the marinade and place into a zip lock bag, remove as much air as possible and seal closed.
    3. Leave to marinate for 1-2 hours in the fridge.

    For the crushed peas:

    1. Sweat the shallot in the olive oil till soft but not coloured.
    2. Add the remaining ingredients and heat through.
    3. Crush with a fork or coarsely blitz with a hand blender until it starts to come together.

    For the couscous:

    1. Bring the stock and tomato to the boil.
    2. Add the couscous and cook for 6-8 minutes or until tender.
    3. Sweat the shallots with the olive oil until tender but not coloured.
    4. Add the sundried tomato paste and cook out for a couple of minutes.
    5. Drain the couscous and add to the shallots and tomato.
    6. Remove from the heat and add the remaining ingredients, mix well and season to taste.

    For the salsa verde:

    1. Blanch the herbs in boiling water for 2 minutes, then refresh in ice water.
    2. Squeeze dry and very finely chop.
    3. Pound the capers, anchovies, garlic and dijon mustard in a pestle and mortar till a smooth paste.
    4. When ready the serve add the chopped herbs, lemon juice and olive oil and season to taste.

    For the artichokes:

    1. In a sauté pan heat the olive oil, add the garlic cloves and diced onion and sweat until slightly coloured.
    2. Add the herbs, peppercorns and salt and cook for a further minute.
    3. Add the white wine and reduce by half, then add the vinegar.
    4. Add the juice of both the lemons and one juiced rind of one half to the pan.shallots in pan
    5. Add the water and bring to the boil, then remove from the heat.
    6. Prepare the artichokes by snapping off the stalk as close to the base as possible, then snap off all the hard, dark green leaves. Cut the top leaves off just above the choke.artichoke prep
    7. The choke of the artichoke is just above the heart and it is a crown of pointy fibers (resembling hair).ARTICHOKE PREP 2
    8. With a small sharp knife pair away any hard or green parts and rub with half a lemon to prevent discolouring. Dig out all of the choke and place the prepared heart into the pan with the cooking liquor. Repeat with the remaining artichokes.ARTICHOKE PREP 3
    9. Cover the artichokes with a paper cartouche and bring to a simmer, cook for 15-20 minutes until the heart is tender. Test by poking the heart with the tip of a sharp knife, it should feel like cooked potato.CARTOUCHE
    10. Allow to cool in the liquid.

    To Serve:

    1. Remove the artichokes from the cooking liquor and place on a baking tray with the cup facing up, fill the centres with the couscous mix.
    2. Remove the lamb from the marinade and seal in a hot frying pan on all sides.lamb
    3. Place in the oven for 8 -10 minutes at 190ºC, rotate the meat every 2 minutes to ensure even cooking. Remove from the oven and allow to rest for 10 minutes.
    4. Place the stuffed artichokes in the oven to reheat for 5 minutes.
    5. When ready to serve, carve the meat, and build the plates with a hot stuffed artichoke, the sliced meat, a spoon full of crushed peas and finish with the salsa verde dressing.
  4. Creme Egg Easter Cheesecake

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    It’s been a long time coming this year but finally the Easter weekend is within reach.

    Why not get the kids involved with this quick and easy no bake Cheesecake originally inspired by Ren Behan. Perfect for sharing with family and friends…and of course with the kids too!

    Serves: 8

    Preparation Time: 20 minutes

    Chilling Time: 1 hour


    Ingredients

    • 150g digestive biscuits
    • 50g butter
    • 300g cream cheese
    • 145g icing sugar
    • 2 teaspoons lemon juice
    • 450ml double cream
    • 1 teaspoon vanilla extract
    • 1 vanilla pod, scraped
    • Any topping you fancy!

    Method

    For the base

    1. Crush the digestive biscuits into a powder, melt the butter, and then mix them together. Press into the bottom of our mini pans or a tin with a removable base, then put in the fridge to set.

    For the cheesecake mixture

    1. Mix the cream cheese, lemon juice and icing sugar in a bowl until smooth.
    2. Whip the cream with the vanilla extract and vanilla seeds until it forms stiff peaks.
    3. Now mix the whipped cream and the cream cheese mix together making sure that both mixes are fully combined.
    4. Take the digestive base out of the fridge and spread the cheesecake mix over the top. Chill in the fridge for a minimum of 1 hour.

    Tip

    If you prefer a chocolate base you can use bourbons without the cream centre. You can also add any tinned or fresh fruit as an alternative topping.

    For clean slices when you slice the Cheesecake, use a sharp knife dipped in boiling water. Obviously keep this away from the kids!


    How to decorate

    We’ve used the different mini pans to create ‘individual’ portions as well as varying the Easter toppings too.

    Easter Prep

    We used Malteaster Mini Bunnies in the mini casserole, Cadbury’s Creme eggs in the mini frying pan, Cadbury’s Mini Eggs in the mini pan and Milkybar Mini Eggs in another mini pan. For the Mini Eggs cheesecake Fiona suggested crushing some Mini Eggs and adding them to the cream cheese mix, which turned out great. If you’re looking for playful dessert ideas this Easter, I would definitely recommend this one. It’s super easy because there is no baking and you could definitely get the kids involved, from crushing the biscuits for the base to adding the decorations! Happy Easter!

    Easter Bunny Cheesecake

  5. Chilli Pork Spare Ribs by Jane Devonshire

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    We are long time admirers of MasterChef Champion Jane Devonshire and we were lucky enough to meet her at a Foodie Festival in 2017. Jane has since become a wonderful supporter of ours and we were thrilled when she released her debut cookbook in 2018. The book is published by Absolute Press, in association with Coeliac UK and it contains a wide range of delicious, practical, easy to follow gluten-free recipes that cater for all the family. 

    Recipe from Hassle Free, Gluten Free (Bloomsbury Absolute £22) which is out now

    We eat these all year round, often as starters or nibbles, but sometimes with the Egg Fried Rice for a light supper. They pack a real flavour punch and are so easy to make – everything is prepared straight into one pan on the hob.

    Serves: 4


    Equipment

    • Large wok or non-stick pan with a lid
    • Measuring spoons
    • Spatula

    Ingredients

    •  1 x 750g rack of baby back pork ribs, chopped into individual ribs
    • 3 tablespoons sunflower oil
    • 1–2 red chillies, finely chopped
    • 1cm piece of fresh ginger, grated
    • 4 garlic cloves, finely chopped
    • 3 tablespoons golden syrup or runny honey (I prefer syrup as it gives the stickiness without the distinctive honey flavour) *
    • 2 tablespoons dry sherry or rice wine
    • 140g tomato purée
    • 4 tablespoons gluten-free dark soy sauce (I use Clearspring tamari soya sauce)
    • finely sliced red chilli and spring onion, to serve (optional)
    • sea salt

    * check for gluten content or cross contamination


    Cooking Method

    1. Place the ribs into a large wok or non-stick pan with a lid. Measure out the 3 tablespoons of oil (don’t wash the measuring spoon) and add to the pan with a good pinch of salt.
    2. Add the chillies, ginger and garlic, and use the oily measuring spoon to measure out the golden syrup or honey (this stops it sticking to the spoon and makes life much easier).
    3. Finally, add the sherry, tomato purée, dark soy sauce and 125ml water, and use a spatula to mix all the ingredients together until the ribs are well coated in sauce.
    4. Put the lid on the pan, place it over a low heat and cook for around 1 hour, stirring every 20 minutes to ensure the ribs are evenly coated; check more regularly towards the end of the cooking time to ensure they’re not burning. The ribs need to be a dark red caramel colour with a thick sauce; when tested with a knife the meat should be really tender so it comes away easily from the bone.
    5. Leave the ribs to sit, covered, for 10–20 minutes, then serve directly from the wok or pan, or transfer to a serving platter, sprinkled with finely sliced chilli and spring onion.

    Jane’s Tip: To test the heat of a chilli, I cut the green top off and put it to the tip of my tongue; I can usually ascertain the heat from this touch. Another method of controlling the heat of chillies is to leave the chilli whole, just slice down the middle, and place it in the dish while cooking; as soon as the dish is the right heat for me, I remove the whole chilli.

    Photography © Mike Cooper, 2018.

  6. Polish Gnocchi with Bacon and Mushrooms by Ren Behan

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    This recipe has been taken from Wild Honey & Rye: Modern Polish Recipes – Author Ren Behan. Published by Pavilion Books and image credit to Yuki Sugiura.

    Kopytka translates as ‘little hooves’ and they are sometimes described as Polish gnocchi because they are similar to Italian gnocchi. Some Poles also call these paluszki, which means ‘little fingers’. I sometimes experiment with gluten-free flour and I like to make these with almond flour. These can be served sweet, too, with melted butter and a sprinkle of sugar, drizzle of honey or maple syrup – even for breakfast. If you add twaróg, Polish soft cheese, to the dough, you end up with leniwe, ‘lazy dumplings’. In the Ukraine, these are made simply with cheese, egg and flour and called halushky.

    Serves: 4

    Cooking time: Gently boil for 3-4 minutes


    Equipment

    • Large frying pan
    • 20cm Saucepan

    Ingredients

    • 500g/1lb 2oz potatoes, such as Maris Piper or a heritage variety, peeled
    • 250g/9oz/2 cups plain (all-purpose) flour, plus extra for dusting (or use almond flour for a gluten-free version)
    • 1 egg, beaten
    • sea salt and freshly ground black pepper

    To serve

    • vegetable or olive oil
    • 1 tsp butter
    • 1 onion, finely chopped
    • 100g/3½oz Polish bacon, boczek, or pancetta
    • 200g/7oz fresh chanterelles, or porcini or chestnut mushrooms
    • 2 tsp chopped fresh parsley

    Cooking Method

    1. Boil the potatoes in a large pan of salted water until very soft. Drain and set to one side to steam dry. Once cool and very dry, mash until smooth. Leave the potatoes to cool completely or chill in the fridge.
    2. Put the cold mashed potato into a large bowl. Add the flour, beaten egg and a good pinch of salt and pepper. Using a metal spoon, bring the mixture together, then tip it out onto a lightly floured board or work surface and knead until all the flour is incorporated into the potato. The dough should be fairly soft and springy, but not too sticky.
    3. Sprinkle a little more flour onto the board and cut the dough into quarters. Roll each piece into a long cylinder and cut the dough at an angle into 2.5cm/1in pieces. Repeat until you have used up all the dough.
    4. Bring a saucepan of salted water to the boil and drop a few dumplings in at a time – it’s best to cook them in batches. Gently boil for 3–4 minutes; they will rise to the top once cooked. Take them out with a slotted spoon, drain in a colander and continue until you have cooked all the dumplings. Set them to one side.
    5. Heat the oil and butter in a large frying pan and cook the onions for 4–5 minutes until soft. Add the bacon and fry until golden and crisp. Add the mushrooms, season with salt and pepper and stir in the parsley. Add the kopytka to the pan, stir everything together and cook until the kopytka begin to turn golden, then serve.

     

     

     

     

     

    Published by Pavillion Books.

    Feature image credit to Yuki Sugiura.

     

  7. Wild Sea Trout cured in Douglas Fir Gin, Linseed Cracker and Pickled Vegetables by Jöro

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    Jöro‘s Chef Director Luke French has created yet another stunning Christmas recipe for us. This is an impactful starter which is easily made ahead of time.

    Luke chose Twisting Spirits Douglas Fir Gin to cure the wild sea trout. This gin is distilled over Douglas Fir pine needles which lend a unique, Christmassy aroma and flavour. The background flavours of the gin, grapefruit, lemon and cut grass, provide a lovely counter-balance to the oily goodness of the wild sea trout. Twisting Spirits forage for the Douglas Fir pine needles locally to their South Oxfordshire micro distillery. If you are looking for the perfect gift for gin lovers this Christmas look no further than Twisting Spirits’ Selection Gift Packs which include the Douglas Fir Gin, a Kaffir Lime & Lemongrass Gin and an Earl Grey Gin.

    ProWare Christmas Recipes Joro Trout

    This recipe will help you get ahead at Christmas as it can (and should!) all be made before the day. The trout needs a few days to cure, so make sure you build time in for that and the linseed crackers can be baked and stored in an air-tight box for up to a week. If you haven’t got time to pickle your own vegetables make sure to pick up a jar of pickled vegetables to accompany the dish. Jöro’s recipe for pickled vegetables is very quick and easy, check it out here.

    ProWare Christmas Recipes Joro

    Serves: 6 as a starter

    Prep time Trout:  15 minutes

    Resting time: 3 days in the fridge

    Prep time Crackers: 15 minutes

    Cooking time: 50-60 minutes


    Equipment


    Ingredients

    Trout

    • 1 x 500/600g piece of wild sea trout, de-scaled and de-boned
    • 1 bottle of Twisting Spirits Co. Douglas Fir Gin (available online, of course you can use any kind of gin, Douglas Fir just tastes like Christmas!)
    • 100g sea salt
    • 100g caster sugar
    • 5 green juniper seeds
    • 1 small branch of Douglas Fir (Christmas/pine tree), needles removed
    • 1 jar pickled vegetables to serve.

    Crackers

    • 350ml water
    • 2.5g table salt
    • 20g potato starch
    • 50g linseeds
    • 15g white sesame seeds
    • 15g black sesame seeds
    • 20g sunflower seeds

    Cooking Method

    For the Trout:

    1. Begin by scoring the skin of the trout every few centimetres but taking care not to cut into the flesh.
    2. To cure the trout: add the salt, sugar, juniper and pine needles to the bowl of a food processor and blend to a fine powder. Pour into a bowl and add the gin liberally until a thick slurry is formed and the mixture is beautifully aromatic and boozy.
    3. In a tray place a large but even layer of double lined cling film and then smother with an even layer of the cure mixture and then place the trout on top, followed by another layer of the cure mixture, then wrap tightly with the excess cling film and place the tray in the fridge and leave it for around 3 days, turning the fishy parcel over twice a day.
    4. When it is ready the fish should be firm to the touch on the outside and tender throughout, to finish the preparation, carefully wash off the cure mixture under cold running water for 5 minutes, then dry well with kitchen towel, remove the skin and slice thinly and reserve in the fridge, covered.

    For the Crackers:

    1. Place the water and salt into a pan, using a handheld blender, gradually add the starch whilst blending until fully combined without lumps, if there are any lumps, pass through a fine sieve into a clean pan.
    2. Place over a medium heat and add the seeds, stirring continuously until the mixture thickens to custard-like viscosity. Pour it onto a baking sheet lined with non-stick paper and bake in a pre-heated oven at 160C for 50-60 minutes until dry and crispy, then remove from the oven and allow to cool, break into desired sized pieces and store in an airtight container until needed.
    3. Serve the trout with the crackers and pickled vegetables.
  8. Pot Roasted Red Cabbage with Winter Spices by Jöro

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    We’ve been fortunate to have some wonderful Christmas recipes developed for us by Luke French who is the head chef and co-owner of the new Sheffield based restaurant Jöro. He was kind enough to cook them for us and let us take over the restaurant for a morning to photograph them.

     

    ProWare Christmas Recipes Joro Red Cabbage

    This recipe for Pot Roasted Red Cabbage with Winter Spices has a lovely Christmas taste to it and the mini red cabbages used are the perfect size to fit in our Mini Cast Iron Casserole. Alternatively, you can use one large red cabbage and use a 20cm saucepan or stock pot.

    ProWare Christmas Recipes Joro Red Cabbage

    This side dish is perfect for accompanying turkey at Christmas or whatever other roast you are serving on the day. The fresh orange juice in the sauce gives the cabbage a lovely kick of citrus alongside the richness of the red wine and muscovado sugar.

    ProWare Christmas Recipes Joro Red Cabbage

    Serves: 4-6 as a side

    Prep time:  No prep time

    Cooking time: 30-40 minutes


    Ingredients

    • 1 red cabbage (or 4-6 mini cabbages one per person)
    • 4 large sprigs of fresh thyme
    • 4 cloves of garlic, peeled and crushed
    • 375ml red wine
    • 375ml fresh orange juice
    • 1L dark chicken stock, reduced to 300ml
    • 75ml red wine vinegar
    • 3 star anise
    • 1 cinnamon stick
    • 100g dark muscovado sugar
    • 1tsp cumin seeds
    • 1tsp caraway seeds
    • table salt to taste
    • 50g unsalted butter

    Equipment

    • Knife
    • Stock pot or heavy based casserole large enough to fit 1 red cabbage (and if using mini cabbages 4-6 mini casserole dishes)
    • Knife
    • Ladle or spoon

    Cooking Method Stew

    1. Begin by placing a deep saucepan (that has a lid) over a gentle heat. Gently toast the spices in a medium-hot dry pan until golden and starting to release their essential oils. Add the crushed garlic, thyme and butter and gently cook until the butter begins to foam. Add the cabbage to the pan.
    2. Turn the cabbage around in the pan so it is coated by the spiced butter, increase the heat and then deglaze with the red wine vinegar and reduce it by two thirds. Add the wine, orange juice and chicken stock.
    3. If using mini cabbages, transfer one into each mini casserole and divide the liquid from the saucepan between them.
    4. Place a lid on the pan (or mini casseroles if using) and put in a hot oven (200C) until the cabbage is tender and the liquid has reduced to a rich glaze (if using mini cabbages this should only take 10-15 minutes), checking every 10 minutes and basting the cabbage in the cooking liquid.
    5. Rest the cabbage in the pan with the lid on until ready to serve, and when ready, slice the cabbage open and pour over the juices.
  9. Venison Saddle with Elderberry Huntsman Sauce by Paul Welburn

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    Venison is one of the most widely-eaten varieties of game and it is also one of the most traditional. We’ve teamed up with Great British Chefs to bring you this delicious recipe created by Chef Paul Welburn from Michellin Star Restaurant The Oxford Kitchen. Perfect for an evening dinner party, this recipe takes venison loin which has been removed from the saddle and pan roasts it, smothering it with plenty of butter and seasoning it with thyme and garlic. Venison, being a lean meat needs to be properly prepared as it is in this recipe for it to showcase it’s flavour and texture. If done right, it can be even more delicious than beef or other meats. For more on how to cook game meat, we’ve complied a list of our top tips here.

    ProWare Kitchen Venison Saddle Recipe Great British Chefs

    Serves: 8

    Time: 2 hours 15 minutes, plus time to press the potato cake


    Equipment


    Ingredients

    Venison Loin

    • 2 venison loins, cut from the saddle – 2 loins should weigh approx.1kg depending on the size of the saddle
    • rapeseed oil
    • butter
    • 1 sprig of thyme
    • 2 garlic cloves
    • salt
    • pepper

    Potato Cake

    • 6 Maris Piper potatoes
    • 200g of butter
    • 1 dash of rapeseed oil
    • salt
    • pepper

    Sauce

    • 2kg venison bones
    • 6 shallots, peeled and sliced
    • 2 carrots, peeled and chopped
    • 2 garlic cloves
    • 5 peppercorns, crushed
    • 1 sprig of thyme
    • 2 tbsp of sherry vinegar
    • 250ml of red wine
    • 100ml of port
    • 100ml of Madeira, sweet
    • 1l dark chicken stock
    • 1 handful of elderberries, or use blackberries or blueberries if unavailable
    • 1 dash of oil
    • salt
    • pepper

    Pear and Parsnip Purée

    • 4 parsnips
    • 4 pears, preferably Comice pears
    • 150g of butter
    • salt
    • pepper

    Crispy Cavolo Nero

    • cavolo nero, woody stems removed
    • oil, for deep-frying
    • salt

    To Serve

    • 8 venison sausages
    • 1 dash of oil

    Cooking Method

    1. To begin, start preparing the potato cake. Preheat the oven to 180°C/gas mark 4.
    2. Melt the butter over a low heat in a saucepan. Peel and slice the potatoes very finely, either by hand or using a mandoline.
    3. Wash the slices to remove any excess starch, then pat dry and place in a bowl with the melted butter, mixing so each slice is nicely coated.
    4. Line a terrine mould with a strip of parchment paper and begin building up the potato cake in layers, seasoning as you go with salt and pepper. Once filled (better to build it higher than you think, as it will be pressed later) bake in the oven for 40–50 minutes, or until the potato is tested all the way through when tested with a knife.
    5. Remove from the oven, place a sheet of parchment paper on top and press down with flat weights. Set aside at room temperature for 1–2 hours, then place in the fridge to set.
    6. While the potato cake is pressing, make the sauce. Preheat the oven to 160°C/gas mark.
    7. Spread the venison bones out in a roasting pan and place in the oven for 20 minutes, or until golden. Add a dash of oil to a large saucepan and add the shallots and carrots, cooking until caramelised.
    8. Add the garlic, peppercorns and thyme, then deglaze with the vinegar, ensuring you scrape the bottom of the pan to remove any residue. Add the wine, Madeira and port and reduce by half.
    9. Add the roasted bones and the stock and simmer for 25–30 minutes. Pass through a fine sieve into a clean pan and allow to reduce to a sauce consistency. Season to taste and set aside.
    10. For the pear and parsnip purée, wash the pears and parsnips well. Quarter them, then remove the pear cores and woody parsnip centres. Dice without peeling.
    11. Heat the butter in a saucepan and once foaming, add the pear and parsnip. Gently sweat until caramelised. Once soft and lightly coloured, transfer to a blender and blitz until very smooth, adding a splash of water if the mixture is very thick. Season to taste and set aside.
    12. Preheat a deep-fryer or deep pan of oil to 180°C.
    13. Deep-fry the cavolo nero leaves until crisp, taking care as the oil may spit due to the water content of the leaves. Drain on kitchen paper and season with salt. Set aside.
    14. When ready to serve, preheat the oven to 160°C/gas mark 3. Gently reheat the sauce and purée. Remove the potato cake from the fridge, turn out and cut into even portions.
    15. When ready to cook the venison, ensure the loins are nicely trimmed of any sinew and fat, then cut each loin in half – this will make cooking them more manageable. Add a dash of oil to a large, non-stick frying pan (you may need to use two pans, depending on the size of the loins) and once hot, add the venison portions. Cook until golden all over, then add the butter, herbs and garlic and baste the meat in the foaming butter for 5–6 minutes, checking the venison all the time. Remove from the pan and allow to rest in a warm place for 10 minutes.
    16. Cook the venison sausages in a hot frying pan with a dash of oil until just cooked through. Set aside.
    17. Meanwhile, heat some rapeseed oil in a hot frying pan and add the potato cake portions. Carefully cook on both sides until golden. Keep warm in the oven. Add the elderberries to the sauce just before serving.
    18. To serve, add a sausage and slice of potato cake to each plate and place a quenelle of purée to the side of the sausage. Carve each piece of venison into six slices, add three pieces to each plate, and top with a piece of cavolo nero. Spoon over the sauce and serve.

    Great British Chefs

    Recipe courtesy of www.greatbritishchefs.com

  10. Côte de boeuf with herb butter

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    Some say the Six Nations Championship is without a doubt the world’s greatest rugby tournament. Every year the fans of these six nations – England, France, Ireland, Italy, Scotland and Wales – partake in the thrill and excitement of this pageant of world class rugby.

    ProWare's Cote-de-boeuf-prep

    To get in the spirit of the tournament we’ve created a dish for each match based on England’s opponent so you’ve got a new recipe to devour each weekend. On Saturday the England Rugby Squad take on France at Twickenham Stadium in the first match of their Six Nations fixture. To start our collection of recipes off we’ve selected this indulgent Côte de boeuf. Côte de boeuf is a simple dish which is full of flavour and bound to impress your guests. We’ve used a 30 day dry aged Hereford Côte de boeuf which is available at Waitrose or Ocado though you should be able to find this bone in beef cut at a butcher too.

    Our Copper Tri-ply Sauté Pan is the perfect pan for this recipe.  The copper exterior heats up so quickly and the aluminium interior holds the heat efficiently without hot spots making this pan ideal for searing the beef. When it’s time to place the beef into the oven there is no need to transfer it to an oven tray just place the lid on the pan and pop it in the oven. Be careful when removing the pan as it will be extremely hot, so always use oven gloves. The stainless steel interior of the pan is a great non-reactive and hygienic surface but oil and beef fat may stick the pan after cooking, however do not fret! Fill the pan with hot soapy water and leave for 15 minutes before cleaning. Also, if you want to restore the shiny exterior of your Copper Tri-ply pan try one of our polishing methods here or enjoy the ever changing shades of the penny brown copper colour.

    Written by Robert

    Image of ProWare's Cote de boeuf mini pan

    Serves: 2

    Prep time: 4 minutes

    Cooking time: 14 minutes


    Ingredients

    • 1 x Hereford Côte de boeuf, approximately 650g
    • Maldon Sea Salt
    • Drizzle of olive oil
    • 25g fresh flat leaf parsley, chopped
    • 1 garlic cloves, finely chopped
    • 80g butter
    • 1 teaspoon Dijon mustard

    Equipment


    Cooking Method

    1. Preheat oven to 220°C/428°F.
    2. Sprinkle salt on both sides of the beef.
    3. Heat Sauté Pan with a drizzle of olive oil until it moves around the pan swiftly and starts separating. This means it’s hot enough for you to add the beef.
    4. Add the beef to the pan and let it sear for 2 minutes. Then flip it and sear for a further 2 minutes on the other side.
    5. Place the lid on the Sauté Pan and put the pan into the oven for 10 minutes for a rare finish or 12 minutes for medium rare flipping the beef half way through the cooking time.
    6. Meanwhile, melt the butter in a Mini Pan and once melted add the finely chopped garlic, then a minute later the chopped parsley and mustard. Stir to combine then cook for 3 minutes further before removing from heat.
    7. Remove the beef from the oven when desired finish is reached.
    8. Slice the Côte de boeuf then enjoy it with a Copper or Silver Mini ladle full of garlic butter and with sweet potato or regular chips.