Tag Archive: Centerpiece

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

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    This Star Anise Apple Croissant Tarte Tatin by Josh Angus is a take on an international favourite. 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!

    Josh used our Copper Tri-Ply Range so find out what we love about it here.

    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide 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 Tarte Tatin!

    Star Anise Tarte Tatin
    Star Anise Tarte Tatin

    Ingredients

    • 5 granny smith or braeburn 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

    Equipment

    Copper Tri-Ply 24cm Non Stick Frying Pan

    Method

    1. Peel and quarter the apples and then slice them evenly into wedges around 3cm thick.
    2. Pre heat oven to 170 -180 degrees.
    3. Heat the water and sugar together in a Copper Tri-Ply 24cm Non-Stick Frying Pan over a medium heat and cook until it is a light amber colour. Stir it for 5 to 7 minutes to avoid any lumps.
    4. Once the colour is achieved, add in butter, scraped vanilla pod, whole vanilla pod, and star anise. Stir constantly to achieve a golden brown colour.
    5. Add the apples, stirring until they are coated in thick layer of caramel. Cook on a low heat for a few minutes, slowly turning the apples.
    6. In the meantime, roll the pastry out to 2cm thickness and cut out a large circle to be placed on top of the apples. Use the top of the frying pan as a stencil.
    7. Take the pan off the heat and arrange the apples in a circle or a pretty design, with the star anise and vanilla pod in the middle.
    8. Lay the circle of pastry on top of the apples and 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 and cook it for 10 minutes longer.
    9. Cool for a good 45 minutes, allowing it to set slightly, then invert onto a serving plate (be careful when doing so).
    10. Serve with vanilla ice cream or custard.

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

  2. Salt & Vinegar Pork Belly Roast by Brad Carter

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    Michelin-starred chef Brad Carter is a one off and so is his debut book from which we are delighted to bring you this amazing recipe for Salt & Vinegar Pork Belly Roast. This is Brad’s love letter to Chinatown and we’re sure you will agree it makes for an impressive dinner dish.

    Recipe sourced from ‘Staff’ – the debut book from Michelin-starred Chef Brad Carter

    The book is currently available to purchase through the restaurant’s online shop, Facebook or via the Shop link on their Instagram profile.

    Serves: 4

    Prep time: Pork belly 4 days in advance

    Resting time: min 30 minutes

    Cooking Time: approx 1 hour

    Equipment

    Ingredients

    • 2kg pork belly, boneless from the thick end, rind on
    • 250ml clear malt vinegar
    • 2 tbsp coarse salt
    • 1 tbsp dried chilli flakes

    To serve:

    • 300g long grain rice, rinsed twice
    • 1 head of napa cabbage
    • salt
    • lashings of crispy chilli oil

     Cooking Method

    1. Start the pork belly 4 days in advance.
    2. Place the pork in a ProWare Stainles Steel Tri-Ply Roasting Pan and pour over the vinegar, then the salt & chillies.
    3. Rub the salt & chillies into the pork spooning the vinegar back over as you go, then put a large meat hook through one end in the centre of the belly then hang in the kitchen above a cooker for 4 days, this will naturally dry the meat & tenderise.
    4. Preheat the oven to 200ºC.
    5. Place the pork straight onto the Pro-Ware Roasting Pan & cook for 45 minutes until crispy & golden brown, rest on a wire cooling rack for a minimum of 30 minutes.
    6. Cook the rice in a ProWare Saucepan with 425ml of water & the salt, bring to the boil, them turn the heat down to low & cover with the lid to steam cook until tender & the water has evaporated, alternatively use a rice cooker.
    7. Add the cabbage leaves, turn off the heat & recover the pan with a lid & let the leaves steam for around 3 minutes., fluff the rice with a fork.

    To finish:

    1. Carve the pork into thick slices, pour the resting juices from the pork into a bowl & skim off the fat, spoon the rice & the cabbage onto the plate, then top with the pork slices, dress the rice with the resting juices & then add crispy chilli oil for fun.

    ‘This is my love letter to Chinatown.’

  3. Chinatown Chicken Pie by Brad Carter

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    Michelin-starred chef Brad Carter is a one off and so is his debut book from which we are delighted to bring you this British staple inspired recipe for Chinatown Chicken Pie.  It’s a mash up of takeaway curry and one of Britain’s favourite, the humble pie. It’s simple, comforting but full of flavour, the perfect dish for the weekend.

    Recipe sourced from ‘Staff’ – the debut book from Michelin-starred Chef Brad Carter

    The book is currently available to purchase through the restaurant’s online shop, Facebook or via the Shop link on their Instagram profile.

    Serves: 4

    Cooking Time: 20 – 25 minutes

    Equipment

    Ingredients

    • 4 Cotswold white chicken legs, boneless
    • 2 leeks, chopped
    • 1 onion, diced
    • 50ml grapeseed oil
    • 500ml chicken stock
    • 100g golden curry
    • salt

    Puff Pastry:

    • 250g strong plain flour
    • 250g butter, diced at room temperature, not soft
    • 1 tsp salt
    • around 150ml cold water
    • egg yolk
    • black onion seeds

    To serve:

    • 1kg purple sprouting broccoli, trimmed
    • 100g duck fat, melted
    • salt

     Cooking Method

    1. Sieve 250g strong plain flour and 1 tsp fine sea salt into a large bowl.
    2. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
    3. Make a well in the bowl and pour in about two-thirds of 150ml cold water,  mixing until you have a firm rough dough adding extra water if needed.
    4. Cover with cling film and leave to rest for 20 mins in the fridge.
    5. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
    6. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
    7. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
    8. Fold as before, cover with cling film and chill for at least 20 mins before rolling out to use.
    9. When ready to roll out the pastry, roll it out to a £ coin thickness to fit your chosen vessel for your pie, alternatively, roll out to a £ coin thickness then cut out with a cutter & bake separately.
    10. Light coals on a BBQ to a medium heat. Add the chicken & grill each side until cooked, 65ºC for around 6-8 minutes each side.
    11. Slice the chicken into thick chunks, set aside.
    12. Heat the chicken stock in a ProWare Saucepan until boiling then whisk in the golden curry paste whisking all the time & cook until thickened, around 10 minutes.
    13. In a ProWare Sauté pan, heat the oil then fry the onion & leek until translucent but soft, around 8 minutes, then add the chicken & pour over the curry sauce, stir & season with salt, keep warm.
    14. Preheat the oven to 200ºC.
    15. Spoon the pie mixture into a vessel then top with the puff pastry, sealing the edges & glaze all over with the egg yolk.
    16. Bake the pie for around 20-25 minutes, halfway through the cooking sprinkle the pastry with the black onion seeds.

    To serve

    1. Brush the broccoli with the melted duck fat then grill the broccoli over coals on a bbq, season with salt then serve alongside the pie.

    ‘This was a mad love child of a very British Chinese curry & a very British staple, we love it.’

  4. Beef Cheek Roly Poly with Roasted Tomatoes and Caramelised Onions

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    What a wonderful recipe for the colder months when we turn to slower cooked cuts of meat. The tender braised ox cheek is slow cooked for a few hours with vegetables and seasoning then easily shredded before being rolled with suet pastry and steamed to perfection.

    Recipe Courtesy of Leslie Buddington Head Chef at Brocco on the Park

     

    Serves: 12 but can be adjusted to suit guest requirements

    Cooking Time: 4 hours

    Equipment

    Ingredients

    Beef cheeks

    • Vegetable oil
    • 4 ox cheeks
    • 3 carrots
    • 3 white onions
    • 1 leek
    • 2 celery sticks
    • 3 cloves garlic
    • 1 tsp tomato purée
    • ½ bunch of thyme
    • 1 bay leaf
    • ½ stick of cinnamon
    • 2 star anise
    • 1 large glass of red wine
    • 2 litres of beef stock

    Suet Pastry

    • 1kg self-raising flour
    • 5g salt
    • 500g suet
    • 600ml water

    Roasted tomatoes

    • 400g cherry tomatoes
    • 4 sprigs of thyme
    • Olive oil
    • Salt and pepper

    Caramelised onions

    • 3 large onions
    • Olive oil
    • Pinch of salt
    • 3tbsp caster sugar
    • 2tbsp white wine vinegar

    Cooking Method

    1. Preheat the oven to 150 degrees.
    2. Place a little vegetable oil in a hot sauté pan and seal the ox cheeks on both sides until well browned, then remove from the pan.
    3. In the same pan cook the carrots, onions, leek, celery and garlic until golden brown then add the tomato purée and cook for a few minutes.
    4. Add the thyme, bay leaf, cinnamon, star anise, red wine and reduce the liquid by half.
    5. Transfer the ox cheek, vegetables and wine into a stockpot and add the beef stock.
    6. Cover the dish with greaseproof paper and tin foil then place in the preheated over to cook for 3 hours until the meat is really tender and falling apart.
    7. Take the cheeks out of the liquid and shred the meat into pieces.
    8. Strain the cooking liquor through a fine sieve into a saucepan, place on a medium heat and reduce the liquid by half.
    9. Add some of the sauce to the shredded beef cheek and leave to cool.
    10. While cooling make the pastry by adding all the ingredients together and kneading to make a dough.
    11. Roll the dough out to thickness of a pound coin and spread the cooled beef cheek mixture evenly over the dough.
    12. Roll the pastry and beef cheek up to form the roly poly.
    13. Wrap the roly poly in greaseproof paper and then tin foil and steam for 40 minutes.
    14. For the tomatoes, coat with the oil and season with salt and pepper and sprigs of thyme, roast at 180 degrees for about 6 minutes until soft and tender.
    15. For the caramelised onions, thinly slice the onions and add to the oil.
    16. Cook slowly on a low heat until the onions are soft and golden.
    17. Then add the sugar and the vinegar and cook for a further 5 minutes whilst stirring.

  5. Roasted Pheasant Cock-a-Leekie by Carters of Moseley

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    We are thrilled to share this recipe with you for Roasted Pheasant Cock-a-Leekie which is the perfect autumnal recipe for our Stainless Steel Tri-Ply Pans. Traditionally made with chicken the broth is thickened with barley whilst the prunes add a rich colour and sweetness.

    Recipe Courtesy of Carters of Moseley

    Serves: 4

    Preparation Time: 30 minutes

    Cooking Time: 1 hour

    Equipment

    Ingredients

    • 2 whole young pheasants, oven ready
    • 200g smoked streaky bacon lardons
    • 50g pearl barley, rinsed
    • 1 onion, chopped
    • 4 leeks, washed, cut lengthwise
    • 1 tbsp grapeseed oil
    • 20 prunes, cut in half
    • 1 ltr chicken stock
    • 50g flat leaf parsley, chopped
    • 50g butter
    • salt & white pepper

    Cooking Method

    1. Preheat the oven to 180c.
    2. Bring the chicken stock to the boil in a 20cm Proware Saucepan , add the pearl barley & onion & simmer for around 25 minutes or until the barley is tender.
    3. Heat the grapeseed oil in your Proware Non-Stick Frying Pan & seal off the bacon lardons until golden brown & roasted all over, drain but keep the fat from the pan, set aside.
    4. Add the pheasants to the bacon fat in the pan & seal the birds all over until evenly roasted, set aside.
    5. Add the leeks cut side down to the hot fat in the pan & sauté until golden brown, drain on kitchen paper & set aside.
    6. Place the leeks into your Proware Stockpot neatly, top with the bacon lardons, the prunes, then pour over the chicken & barley stock & lastly top with the pheasants, roast for 25 minutes in the oven or until the leg part of the birds probes to 65c.
    7. Remove the stockpot from the oven, take off the pheasants & place onto a cutting board, put the stockpot – be careful as the pot will be life changingly hot – on to the heat & emulsify the butter into the cock- a-leekie mixture then the parsley, check the seasoning, turn off the heat.

    To serve:

    1. Carve the pheasants into legs, breasts & serve the birds back on top of the cock-a-leekie mixture & put in the middle of a table so everyone can help themselves to the meat & broth underneath!

  6. Bonfire Bangers courtesy of our friends at field&flower

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    We are delighted to share this recipe with you for Bonfire Bangers which is the perfect autumnal recipe for our Copper Tri-Ply Sauté Pan. The free-range pork from field&flower is reared outside all year round. Simon Price, a fourth-generation farmer practices the highest animal welfare standards and is recognised by RSPCA Freedom Foods. His pigs are allowed to grow slowly in a natural environment which gives exceptional tasting pork.

    Recipe Courtesy of field&flower

    Serves: 3

    Preparation Time: 15 minutes

    Cooking Time: 1 hour – 1 hour 15 minutes

    Equipment

    Ingredients

    • 4 rashers field&flower Unsmoked Streaky Bacon
    • 1 x pack field&flower Pork, Sage & Black Pepper Sausages
    • 1.5 tbsp olive oil
    • 2 garlic cloves, crushed
    • 1 celery stick, finely sliced
    • 1 red pepper, de-seeded and chopped
    • 1 x 400g can chopped tomatoes
    • 1 x 400g cannellini beans, rinsed and drained
    • 500ml tomato passata
    • 1 tsp chilli flakes
    • 1 tsp Worcestershire sauce
    • 1 tsp wholegrain mustard
    • 1 tbsp dark brown sugar
    • 3 bay leaves
    • Chopped parsley, optional

    Cooking Method

    1. Heat the oven to 190C/170C fan/Gas Mark 5. Toss the sausages in a little olive oil and spread out on a baking tray. Cook for 30 minutes until browned all over, turning occasionally.
    2. Meanwhile, heat the olive oil in a sauté pan. Add the onion, celery, red pepper and bacon and cook for 5-10 minutes until the onion is softened and the bacon is cooked. Add the garlic and chilli flakes and cook for a further 1-2 minutes.
    3. Add the chopped tomatoes, passata, mustard, Worcestershire sauce, bay leaves and sugar. Bring to the boil and simmer, uncovered, for 10 minutes.
    4. Add the beans and simmer for 15 minutes longer, topping with a little boiling water if the mixture reduces too much.
    5. Nestle the cooked sausages into the bean mixture and place into the oven, cooking for 30 minutes more. Once cooked and bubbling all over, remove from the oven.

    To serve:

    1. Sprinkle with parsley (if using) and serve with crusty bread.

  7. Fish Chowder courtesy of our friends at field&flower

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    As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish. Delicate flavour in a rich and creamy broth, a generous spoon of chilli and pleasing undertones of heat, our fish chowder has all the substance we crave in the winter months.

    Also, if you’re interested in entering a competition to win one of our Copper Tri-ply 24cm Stockpots and a fabulous 3-month field&flower subscription, make your way over to their website. Link . 

    Recipe Courtesy of field&flower

    Serves: 8

    Preparation Time: 15 minutes

    Cooking Time: 30 minutes

    Equipment

    Ingredients

    • 2 x field&flower fish pie mix
    • 1 x field&flower streaky bacon, unsmoked
    • 2 tbsp vegetable oil
    • 2 large onion, chopped
    • 4 garlic cloves, crushed
    • 4 spring onions, finely sliced
    • 2 tbsp plain flour
    • 1.2ml fish stock, made from 2 fish stock cubes
    • 1kg new potatoes, halved (or quartered if large)
    • 600ml milk
    • 300g frozen sweetcorn (or fresh)
    • 8 tbsp single cream
    • Pinch of chilli powder
    • Seasoning to taste

    Cooking Method

    1. Heat the oil in a stockpot or large saucepan over a medium heat, then add the onion, bacon and garlic. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir regularly to avoid burning the garlic. Stir in the flour and cook for a further 2 minutes.
    2. Pour in the fish stock and bring to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.
    3. Add the chilli powder, milk and seasoning to taste.
    4. Tip in the fish pie mix and gently simmer for 4 minutes. Add the cream and sweetcorn and simmer for 1 minute more.

    To serve

    1. Check the seasoning and serve with the spring onions on top.

  8. Artichoke Orzotto with Toasted Pine Nuts by Great British Chefs

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    We are delighted to bring you this comforting main course recipe of Artichoke Orzotto with Toasted Pine Nuts. It’s so easy to prepare and the orzo is a wonderful alternative to rice.

    Recipe Courtesy of Great British Chefs

    Serves: 4

    Cooking Time: 30 minutes

    Equipment

    Ingredients

    • 280g of artichoke hearts, (approx. 1 jar of marinated artichokes in oil)
    • 70g of unsalted butter
    • 1 leek, finely sliced
    • 3 garlic cloves, sliced
    • 150ml of white wine
    • 300g of orzo
    • 800ml of vegetable stock
    • 1 handful of soft herbs, chopped (we used parsley, chives and tarragon)
    • 80g of Parmesan, grated
    • 1 lemon, zested

    Cooking Method

    1. Melt 20g of the butter in a saucepan and sweat the leeks and garlic until soft but without colour. Add a pinch of salt.
    2. Add the orzo to the pan followed by the wine. Reduce by half.
    3. Once the wine has reduced, add the warm stock, a ladle at a time, until the orzo is cooked through. Wait for the stock to be absorbed by the orzo before adding another.
    4. As the orzo is cooking, place two-thirds of the artichokes in a blender along with the oil. Reserve the remaining third to fold through at the end. Blend the the artichokes to a smooth and creamy purée, adding a splash of water if needed. Taste and season with salt.
    5. Once the orzo is just cooked, fold through the puree and stir through until warmed.
    6. Turn off the heat and fold through the Parmesan and remaining butter. Place a lid on the pan and leave to sit for 5 minutes before serving.
    7. As the risotto rests, toast a handful of pine nuts in a hot dry pan until golden.

    To serve

    1. To finish, stir through plenty of fresh herbs and some lemon zest and garnish with the toasted pine nuts.

  9. Pan-fried Lemon Sole with Tomato, Olive and Caper Sauce by Great British Chefs

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    This tomato, olive and caper sauce is the perfect accompaniment to the delicate flesh of the lemon sole. A sprinkle of parsley and flaky sea salt is all that’s needed to add the finishing touch. Serve with seasonal steamed greens or a salad on the side.

    Recipe Courtesy of Great British Chefs

    Serves: 2

    Cooking Time: 35 minutes

    Equipment

    Ingredients

    Lemon Sole

    • 1 lemon sole, fins and head removed and de-scaled
    • 2 tbsp of plain flour
    • olive oil
    • 50g of butter, cubed
    • salt
    • pepper

    Sauce

    • 1 knob of butter
    • 4 anchovies
    • 1/2 onion, finely diced
    • 3 garlic cloves, sliced
    • 30g of capers
    • 80g of olives, (we used anchovy stuffed olives)
    • 400g of cherry tomatoes, halved
    • 1 handful of parsley leaves, chopped
    • salt
    • pepper

    Cooking Method

    1. Add a knob of butter to a nonstick frying pan and gently fry the onion, garlic and anchovies until the anchovies have started to melt into the butter and the onion and garlic is soft and translucent.
    2. Add the capers and fry for a further minute.
    3. Add the tomatoes and olives and simmer on a low heat until the tomatoes collapse into a sauce.
    4. In the meantime, lightly dust the fish with flour on both sides and season.
    5. Place another nonstick frying pan over a high heat and add a splash of oil. Once hot, carefully place the fish, top-side down, into the pan. Cook for around 3 minutes or until the fish is starting to turn golden round the edges.
    6. Flip the fish over and cook for 2–3 minutes before adding cubes of butter. When the butter is melted and foaming, tilt the pan towards you and use a spoon to baste the butter back over the fish.
    7. Remove the fish from the pan and drizzle over the browned butter. Leave to rest for a few minutes.

    To serve

    1. Taste the sauce and add salt if needed (the anchovies will have seasoned it to an extent). Stir most of the chopped parsley into the sauce then spoon out onto a serving plate.
    2. Top with the fish and a further sprinkle of parsley and flaky sea salt.

  10. Chicken and Apricot Bellotines with Mushroom and Tarragon Sauce by Great British Chefs

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    This is a wonderful way of jazzing up boneless chicken thighs and is sure to impress your guests. The mushroom and tarragon sauce combines beautifully with the chicken and apricot bellotines to create a delicious dinner party dish.

    Recipe Courtesy of Great British Chef

    Serves: 4

    Cooking Time: 2 hours plus 1 hour for the bellotines to set

    Equipment

    Ingredients

    • 8 boneless chicken thighs
    • 8 slices of Parma ham
    • 100g of dried apricots
    • olive oil, for frying
    • 5 button onions, halved
    • 3 garlic cloves, crushed
    • 10 button mushrooms, any larger ones halved
    • 1 handful of dried porcini mushrooms
    • 150ml of white wine
    • 300ml of chicken stock
    • 2 tbsp of créme fraiche
    • 1 tbsp of tarragon, chopped
    • 6 Swiss chard leaves, halved lengthways
    • 200g of basmati rice, or wild rice, cooked

    Cooking Method

    1. Start by making the ballotines. Lay the chicken thigh fillets skin-side down and place 2 dried apricots in the middle of each. Roll the chicken around the apricots, creating a cylindrical shape, then wrap each one in a slice of Parma ham, ensuring the ham covers the seal of the chicken.
    2. Wrap each ballotine tightly in cling film, making them as neat and cylindrical as possible. Transfer to the fridge and leave for at least 1 hour to chill and set.
    3. Meanwhile, place the dried porcini in a heatproof bowl and pour over boiling water. Leave for 20 minutes to rehydrate, then drain and reserve both the liquor and the mushrooms.
    4. Place a sauté pan over a medium heat and add a drizzle of oil. Take the ballotines out of the fridge, unwrap and fry them until crisp – start by cooking the seam of the Parma ham, as this will help seal them, then roll them around until crisp all over. Once golden, remove from the pan and set aside.
    5. In the same pan, add the button onions cut-side down and cook until golden, then add the garlic and porcini mushrooms. Cook for 3 minutes, then add the white wine and scrape up any stuck bits with a spatula.
    6. Simmer the white wine until reduced by two-thirds, then add the ballotines back into the pan followed by the chicken stock, the reserved mushroom soaking liquor, any leftover apricots and the button mushrooms. Cover and cook for 20 minutes, then remove the lid and simmer for another 20 minutes.
    7. Once the chicken has cooked through, remove them from the sauce and set aside. If the sauce needs reducing further then cook for another 5 minutes, then add the chard leaves and stir in the crème fraiche.

    To Serve

    Return the chicken to the pan, check for seasoning, finish with the chopped tarragon and bring the pot straight to the table with the cooked rice.

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