Tag Archive: Christmas

  1. Roasted Pheasant Crown Warm Chestnut, Sprout & Bacon Salad, Cranberry Ketchup by Paul Foster

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    Here is a Christmas knockout for you! Wonderful chef Paul Foster, head chef at Salt in Stratford-upon-Avon, has created this sumptuous Roasted Pheasant dish for us.

    Paul has an amazing culinary history, working across the world, including at renowned restaurants  Le Manoir aux Quat’ Saisons and  L’Auberge de l’Ile. This recipe is another of his modern British showstoppers.

    Ingredients

    For the Roasted Pheasant Crown

    • 1 pheasant, prepared to the crown
    • 150g salted butter
    • 2 cloves garlic, lightly crushed
    • 6 sprigs thyme
    • 100g smoked streaky bacon, cut into 2cm chunks

    For the Sprout and Bacon Salad

    • 200g sprouts, broken down into individual leaves
    • 200g chestnuts, steamed and peeled
    • 2 tsp Dijon mustard
    • 20g cider vinegar
    • 100g sunflower oil

    For the Cranberry Ketchup

    • 250g fresh cranberries
    • 150g light brown sugar
    • 75g balsamic vinegar

    Method

    Sprout and Bacon Salad:

    1. Discard the first few outer leaves of the sprouts and separate the next layer of leaves. Once you get to the inner of the sprout, where it becomes tight, finely shred and keep to add at the last minute.
    2. Bring a large pan of water to the boil and season with salt. Once the water is rapidly boiling, carefully drop in the sprout leaves and allow to cook for 1 minute.
    3. Drain from the water and plunge into ice water to stop the cooking.
    4. Once cooled, drain off and place onto a towel to dry.
    5. Cut the chestnuts into quarters and keep in a separate bowl.
    6. Mix the Dijon mustard together with the vinegar and oil to create a light vinaigrette dressing. Keep to one side

    Roasted Pheasant Crown:

    1. Pre-heat your oven to 160°C.
    2. Heat a thickbased frying pan and drizzle with oil, season the pheasant with salt and colour all over the breast.
    3. Add the butter, thyme and garlic and start to baste when it starts foaming.
    4. Sit the bird up in the pan and cook in the oven for 8-10 minutes or until the thick part of the breast reaches 55°C.
    5. Remove the bird from the pan and rest in a warm area for 10-15 minutes.
    6. Take the garlic and thyme out of the frying pan and return to a medium heat.
    7. Add the bacon and begin to fry to a deep, golden-brown colour.
    8. Once the bacon has fried and is becoming crispy, add the chestnuts and fry for 1 more minute.
    9. Add the sprouts (both the blanched leaves and the shredded inners) and cook for a further 1 minute.
    10. Remove from the heat and dress generously with the vinaigrette and season well.

    Cranberry Ketchup:

    1. Combine all ingredients in the pan and add a small splash of water.
    2. Cover with a lid or clingfilm and bring to the boil.
    3. Remove the lid and allow to cool down and start to slightly caramelise.
    4. Blitz to a smooth purée and season.
    5. Allow to chill before use.

    TO FINISH:

    1. Check the seasoning of the salad and spoon around a large bowl.
    2. Use a sharp knife to cut along each side of the breast bone of the pheasant.
    3. Carefully work your way down to remove the breast as one.
    4. Season with sea salt and place on top of the sprouts.
    5. Finish with a large spoon of the cranberry ketchup

     

  2. Chocolate Fondue

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    Looking for a fun and easy chocolate dessert recipe? Look no further than this Chocolate Fondue! Perfect for an evening soiree or fun family gathering!  Dip marshmallows, biscuits or fresh fruit into the hot, melted creamy chocolate goodness. The best part – it only takes 10 minutes to make!

    Recipe by Chef Leslie Buddington from Brocco on the Park, Sheffield

     

    Makes:  Approx 1 litre
    Prep time: 1 minute
    Cooking time: 10 minutes

    Equipment

    Ingredients

    • 400g dark chocolate
    • 290ml double cream
    • 300ml whole milk
    • 80g unsalted butter

    Cooking Method

    1. Break the chocolate into smaller pieces and put it along with all the other ingredients in a pan. 
    2. Melt on a medium heat stirring constantly until all melted and glossy.
    3. Enjoy with marshmallow or seasonal fruits.

  3. 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.

  4. 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.

  5. Parfait of Brown Butter & Muscovado, with Sherry Caramel and Apples by Jöro

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    This parfait recipe from Jöro Restaurant is a indulgent frozen dessert which will help you get ahead when cooking for guests as it needs to be made ahead of time. It is served on a small piece of Parkin with small pieces of fresh apple. The rich and creamy parfait couples beautifully with the warm spice of the ginger in the Parkin and slight tartness of the Granny Smith apples. See the Parkin recipe here.

    ProWare Christmas Recipes Joro Parkin

    Parkin is a gingerbread cake often associated with Yorkshire. It is made with oatmeal, black treacle, flour, butter and, of course, ginger. It is a sweet, sticky cake and the gentle warmth of the ginger makes it perfect for a winter’s day! We would really encourage you to give Jöro’s recipe a go but if you are in a rush store bought ginger cake is an appropriate alternative.

    The Sherry sauce bubbling above adds to the richness and flavour of this dessert.

    Serves: 4-6 as a dessert

    Prep time: 10 minutes

    Cooking time: 45 minutes hands on time, 8 hours freezing time

    Equipment

    Ingredients

    For the parfait

    • 160g muscovado sugar
    • 40g glucose syrup
    • 160g egg yolk
    • 160ml salted butter for beurre noisette
    • 200g mascarpone, softened
    • 160ml whipping cream, whipped to very soft peaks
    • table salt to taste

    For the Pedro Ximenez

    • 1 bottle Pedro Ximenez Sherry
    • 150g caster sugar
    • 4 Granny Smith apples
    • Squeeze of lemon juice
    • 100ml apple juice

    Cooking Method

    1. Make the beurre noisette, melt the butter over medium-low heat in the 16cm saucepan, stirring it frequently until it browns slightly. The butter will transform, turning from melted to a toasty and nutty liquid. Set to one side to cool.
    2. Place the sugar and glucose in the 14cm saucepan and heat to 121 C on a sugar thermometer then take off the heat and allow to cool slightly.
    3. Place the egg yolk into the bowl of an electric mixer and using the whisk attachment whisk on full speed until pale and creamy. Slowly add the sugar syrup in a continual flow until the egg yolks have taken it all.
    4. Add the cooled beurre noisette and whisk until fully incorporated. Stir in the mascarpone and then fold in the whipping cream. Mix well so there is no marbling of the ingredients at all, season with salt to taste (salt is optional, but will give you a beautiful salted caramel-like flavour).
    5. Prepare a freezer-safe container by carefully lining it with cling-film, or alternatively spray with non-stick baking spray and then pour the parfait mixture in and place in the freezer until frozen solid.
    6. Once frozen, remove from the freezer and leave to soften slightly before cutting into desired portions, then return to the freezer until you are ready to serve it.
    7. To prepare the Sherry caramel, use either the cleaned 14cm or 16cm saucepans place the sherry and sugar into a pan and reduce by half, then chill completely.
    8. To prepare the apples, peel them and cut into desired shapes and store in apple juice with a squeeze of lemon juice to stop them from discolouring.
    9. When ready to serve, place the parfait over a piece of Parkin on a chilled plate, drizzle over the Pedro Ximenez caramel and scatter over the apples.

  6. Sourdough Crumpets by Jöro

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    Jöro‘s Chef Director Luke French has created this delicious recipe for us for sourdough crumpets.

    Resting time: overnight 8-10 hours

    Equipment

    Ingredients

    • 270g sourdough starter
    • 10g Sheffield Heather Honey
    • 2g table salt
    • 2g bicarbonate of soda

    Cooking Method

    1. Mix the starter, honey, and salt together. Stir, then allow the starter to ferment overnight, 8-10 hours.
    2. Rub your ProWare Pan and metal crumpet rings with a little smoked butter, then place over a medium heat. It is pretty easy to burn the bottom of the crumpets if you’re not too careful, be ready to adjust the temperature – you want the pan to be hot but not smoking hot!
    3. Stir the bicarbonate of soda into the sourdough mixture – It will start bubbling quite quickly.
    4. When the pan and rings are hot, carefully spoon the mixture into them, leaving a little gap at the top to allow for the crumpet mixture to rise.
    5. When the edges are cooked, remove the crumpets from the rings and flip them over and cook for a further 2-3 minutes.

     

    To serve

    • We serve ours with Miso Cultured butter

  7. Yorkshire Parkin by Jöro

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    Parkin is a gingerbread cake traditionally made with oats and black treacle. It’s simple to make and is often associated with Yorkshire as well as being eaten on Guy Fawkes Night. Local Sheffield restaurant Jöro have shared their recipe for this cake with us as it’s compliments their Christmas dessert Parfait recipe perfectly, with the spice from the ginger and the creaminess from the Parfait bring out the best in each other.

    Yorkshire Parkin by Joro

    Serves: 8-10

    Prep time: 10 minutes

    Cooking time: 40 minutes

    Ingredients

    • 875g golden syrup
    • 125g black treacle
    • 250g unsalted butter
    • 250g muscovado sugar
    • 185g oats
    • 3 eggs
    • 500g self raising flour
    • 10g ground ginger
    • 5g nutmeg

    Equipment

    Cooking Method

    1. Cream together the butter, syrup, treacle and sugar, then beat in the eggs.
    2. Sieve together the flour and spices, then mix in with the oats, then combine this mixture with the rest of the ingredients well.
    3. Line a tray and spoon in the mixture evenly.
    4. Bake at 180C until golden, and when you pierce the centre with a knife it comes out clean, approximately 40 mins.
    5. Leave to cool in the tray before serving.

  8. Beetroot and Vodka Cured Salmon with Vodka Crème Fraîche

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    This is a great dish for serving at a party either ‘with drinks’ or as a starter. It can look pretty spectacular but it is so simple to prepare. Almost all the work is done ahead of time.

    Image of ProWare's Beetroot and Vodka Cured Salmon prep

    I do appreciate that raw fish isn’t for everyone but I love it and this is a fantastic way of showcasing the flavour and delicate texture of raw salmon. As a starter serve it with the Vodka Crème Fraîche, a smattering of baby salad leaves and some finely sliced cucumber and radish for a refreshing lift. As an appetizer it works wonderfully with the creme fraîche on a blinis! Garnish with a little parsley or dill.

    Image of Beetroot fresh from the garden

    We got some dirt under our fingers using our gorgeously fresh homegrown beetroot you can see above. Be sure to use a really fresh piece of salmon as well. To acknowledge Scottish Food Fortnight we bought a beautiful piece of Scottish salmon and sourced Holy Grass Vodka. Holy Grass is hand-crafted by Dunnet Bay Distillers. This is not necessarily vodka as you know it – smooth and fresh, infused with sweet Highland vapours I think I’ve found my new favourite spirit!

    Written by Faye

    Image of ProWare's Beetroot and Vodka Cured Salmon recipe

     

    Prep time: 15 minutes (plus 24-48 hours marinade)

    Ingredients

    For the salmon

    • 1 side of salmon (skin & pin bones removed)
    • 1 medium raw beetroot, grated (it is a good idea to wear gloves for this!)
    • 1 tablespoon coriander seeds
    • 1/2 tablespoon black peppercorns
    • 2 tablespoons coarse sea salt
    • 2 tablespoons granulated sugar
    • 1 double shot of vodka
    • Zest of one lemon

    For the crème fraîche

    • 200ml crème fraîche
    • 1 single shot of vodka
    • 3 tablespoons horseradish

    Equipment

    • Grater
    • Pestle & mortar
    • Zester
    • Cling film
    • Mixing bowl
    • Whisk
    • Sharp knife for slicing

    Method

    1. Place the salmon on some cling film and onto a tea towel or some kitchen roll.
    2. Grind the coriander seeds and black peppercorns in a pestle and mortar.
    3. Combine the spices with the beetroot, salt, sugar, vodka and lemon zest.
    4. Spread the mixture over the top of the salmon and press down lightly.
    5. Wrap well in cling film to keep all the juices in. You could also wrap the tea towel or the kitchen roll around the salmon so that it mops up any juices that might escape.
    6. Place the salmon between two boards / trays and weigh down with cans or metal weights. Place the salmon into the fridge and leave for 24 – 48 hours.
    7. Prepare the creme fraîche about an hour before serving – whisk the vodka and horseradish into the crème fraîche and chill for an hour.
    8. Shortly before serving un-wrap the salmon and rinse of the marinade.
    9. Slice the salmon very thinly and serve together with the crème fraiche.

  9. Trio of Christmas Vegetables

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    This trio of Christmas vegetables is a fantastic option for your festive dinner. The vivid, jewel-like colours of the red cabbage, carrots and sprouts will make an enticing accompaniment to any center-piece. Obviously we think that the best way to serve the vegetables is in our mini pans! We put portions for two into each mini-pan and served them on wooden trays designed to be shared.

    The red cabbage is sauteed in red wine vinegar. The pine nuts & sweet, juicy raisins balance against the vinegar to create a lovely ‘sweet & sour’ flavour.

    We chose not to over complicate things with the carrots and the sprouts … the carrots were lightly boiled and dressed with parsley butter. The sprouts were sparingly trimmed and boiled in salted water for about 5 minutes so that they kept their vibrancy in terms of flavour, colour & crunch.

    Written by Faye

    Trio of Vegetables collage 1

     

    Red Cabbage with Pine Nuts and Raisins

    Serves: 6 as a side dish

    Prep time: 5 minutes

    Cooking time: 30 minutes

    Ingredients

    • ½ head of red cabbage, sliced
    • 3 tablespoons olive oil
    • 50g raisins
    • 50g pine nuts
    • 75ml red wine vinegar
    • Salt to taste

    Equipment

    Cooking Method

    1. Soak the raisins in the red wine vinegar.
    2. Gently toast the pine nuts in a dry pan, over a medium heat, until they just start changing colour.
    3. Boil the red cabbage for 5 – 7 minutes. Drain & set aside.
    4. Heat the olive oil in the saute pan and add the cabbage. Saute for 5 minutes over a medium heat.
    5. Turn up the heat and add the raisins and the red-wine vinegar. Use the wooden spoon to scrape in any of the ingredients that have caramelised on the base of the pan.
    6. Turn the heat down to a simmer, add the pine nuts and cover.
    7. Allow the cabbage to cook down for 20 minutes, stirring occasionally.
    8. Salt to taste and serve in a mini pan.

  10. Simple Apple Sauce

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    This simple apple sauce is a fabulously festive condiment, perfect for serving alongside pork. It is finished with a very simple lemon twist and crumbly, dried lemon zest! It will keep in the fridge for a few days and will freeze for months so can easily be made in advance.

    Written by Faye

    Makes approximately: 300-500g depending on the size of your apples

    Prep time: 5 minutes

    Cooking time: 6 minutes

    Ingredients

    • 3 cooking apples, peeled, cored and quartered
    • 3 tablespoons sugar (or to taste)
    • Juice of one lemon
    • Zest of one lemon

    Cooking Method

    1. Pre-heat oven to 180°C.
    2. Place the cooking apples and sugar into a microwaveable dish with a splash of water.
    3. Cover the dish and microwave on a high heat for 4 minutes.
    4. Add the lemon juice to taste. If necessary, add a little more sugar.
    5. Put the lemon zest onto an oven proof dish and dry in the oven for 2 – 3 minutes.
    6. Crumble the zest over the top of the sauce, adding a lemon twist to garnish.

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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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