Tag Archive: Christmas

  1. 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.

  2. Hasselback Potatoes

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    First developed by chefs at the Restaurant Hasselbacken in Stockholm, these little beauties will impress even the most discerning guest. They can be prepared the night before, just leave them to soak in the fridge overnight. The sunflower or vegetable oil will take on a high temperature for roasting, really helping to crisp the potatoes up. The fan-like cuts to the top of the potatoes gives a deliciously tempting crunch which contrasts with the fluffiness of the roast potato.

    It is definitely worth checking out Jamie Oliver’s divine recipe for Hasselback Potatoes served with Gorgonzola and honey.

    Written by Faye

    Serves: 6 as a side dish

    Prep time: 20 minutes (plus 30 minutes soaking time)

    Cooking time: 60 minutes

    Equipment

    Ingredients

    • 1.5kg Maris Piper or King Edwards (we used whole potatoes, we picked through to find potatoes that were about the size of eggs), peeled
    • 4 tablespoons sunflower or vegetable oil
    • 3 teaspoons of table salt for the salted water
    • Sea salt to taste

    Cooking Method

    1. Carefully slice a series of cuts into the top of the peeled potatoes. Try to cut about 2/3rds of the way into the depth of the potato.
    2. Soak the potatoes in salted water for 30 minutes then drain & pat dry.
    3. Meanwhile pre-heat the oven to 200°C.
    4. Add the oil to a large roasting pan and place in the pre-heated oven for 3 – 4 minutes.
    5. Carefully add the potatoes to the roasting pan, tossing them gently to ensure that they are covered in oil.
    6. Turn the potatoes so that the cut sides are facing upwards. Season with salt.
    7. Roast for approximately one hour, basting occasionally. The potatoes will turn a tempting golden brown colour.
    8. Sprinkle with a little more sea salt and perhaps some pepper to serve.

  3. Sprouting Broccoli Gratin

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    Move over cauliflower cheese…it’s time for broccoli to shine in this cheesy gratin. This bright and tasty side dish will make a fabulous addition to your roast dinner or any meal.

    Sprouting Broccoli Gratin Prep Collage

    Simple to make and delicious, this dish will impress, and is a great alternative for those who don’t like cauliflower, because pretty much everyone likes broccoli don’t they? And if not, this pooch will happily take it off your paws, or hers.

    Written by Corin

    Luna Loves Broccoli

    Serves:  4-6 as a side dish

    Prep time: 5 minutes (plus 20 minutes resting time)

    Cooking time: 10-15 minutes plus 5 minutes grilling in oven

    Ingredients

    • 900 grams Tenderstem® or sprouting purple broccoli, ends trimmed and lower halves peeled if thick and tough
    • 1 yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • Pinch of chilli flakes
    • 600ml whole milk
    • 5 bay leaves
    • 60 grams butter, plus extra for greasing the tray
    • 40 grams plain flour
    • 5 tablespoons double cream
    • 80 grams grated mature cheddar
    • 1/8 teaspoon of freshly grated nutmeg
    • Salt and freshly ground pepper for seasoning

    Equipment

    • Knife
    • Chopping board
    • 2 x Copper Base 18cm Saucepans
    • Steamer and saucepan
    • Wooden Spoon
    • Large rectangle oven proof dish (The size we used was 30cm x 21.5cm)
    • Strainer

    Cooking Method

    1. Using a saucepan melt a small knob (approx 10 grams) of butter over a medium heat and add the chopped onion, garlic and bay leaves. Fry gently for about 5 minutes until the onion is soft and transparent.
    2. Add the milk and bring slowly to the boil, stirring periodically and keeping an eye on it so that it doesn’t boil over.  Then remove from heat and set aside for approx 20 minutes to let the spices infuse.
    3. Remove and discard the bay leaves from the milk mixture. Then bring the infused milk back to the boil. Meanwhile melt the remaining butter in another saucepan, stir in the flour and cook over low heat for 1 minute. Remove the flour mixture from the heat and gradually beat in the hot milk.
    4. Once all the milk has been incorporated, return to medium heat and bring to the boil, stirring now and then, letting it simmer for 5 minutes.
    5. Stir in the double cream, nutmeg, chilli flakes, then season with salt and freshly ground black pepper to taste. Then lower the heat and keep warm while continuing to stir the mixture periodically to avoid a skin forming on the top until it thickens.
    6. Preheat the grill in your oven to high.
    7. Bring a saucepan (suitable for steaming) of water to the boil. After preparing the broccoli as per the above cut the stems in half. Place the broccoli in the steaming basket over the boiling water, cover with a lid and steam for 3-5 minutes. You may need to do this in two batches depending on how large your steamer is.
    8. Strain the broccoli and let cool slightly until it is cool enough to handle. Then lay the broccoli over the base of a large, slightly buttered, shallow oven proof dish.  Cover with the warm sauce, then sprinkle over the grated cheese.
    9. Grill in the oven for approximately 5 minutes or until the top is golden brown in places and bubbling. Serve and enjoy!

  4. Rosemary Roasted Nuts

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    These nuts are so tasty – lightly coated, sweet and delicious smelling. They are perfect for Christmas entertaining as they are quick and easy to prepare and can be made ahead of time too, or make them as a quick snack just for yourself.

    Nuts are in season in December, in particular almonds, walnuts and of course chestnuts.

    Written by Faye

     

    Makes:  500g
    Prep time: 2 minutes
    Cooking time: 8 minutes

    Ingredients

    • 500g Mixed nuts
    • 250g Butter
    • 1/8 teaspoon Paprika
    • 1/8 teaspoon Cayenne pepper
    • 1/2 bunch Fresh rosemary, finely chopped
    • 50g Soft light brown sugar
    • Salt to taste

    Equipment

    Cooking Method

    1. Melt the butter over a medium to high heat until the butter starts to foam. Add the nuts and lower the heat slightly.
    2. Stir the nuts constantly so that the nuts colour all over.
    3. When the nuts have browned, about 4 minutes add the paprika, cayenne and rosemary, along with a little salt and mix well.
    4. Then sprinkle the brown sugar over and mix well. Remove from the heat and check the seasoning.
    5. Then drain the nuts through a colander and allow cool.  Transfer to a bowl and sprinkle with a little salt over the top and enjoy!

  5. Cranberry Apple Sauce

    2 Comments

    Cranberry sauce is one of those things that is so easy to make that after you’ve done it once, you’ll never go back to the shop bought kind. It’s one of those one pot wonders where you stick everything into a pan and kapow, it’s done just like that…or maybe not so explosively! However, do feel free to play around with the spices, if you’re not into the dynamic flavour of star anise or simply don’t have it, then just leave it out. I’ve tried this recipe without the apple and it tastes great too, just double check the sweetness and add more sugar if you think it’s necessary.

    Cranberry Apple Sauce Prep

    This recipe uses one of our stunning Mini Ladles, which have been silver plated in Sheffield and are available to buy on our website. We think it’s the perfect size for serving this sauce and many more, plus it would be a super cute stocking filler this Christmas.

    Cranberry Apple Sauce

    Written by Corin

     

    Makes:  3 cups
    Prep time: 2 minutes
    Cooking time: 10-15 minutes

    Ingredients

    • 600g Cranberries, fresh or frozen
    • 1 Large Bramley apple, peeled, cored and chopped into 3cm pieces
    •  90g Caster sugar
    •  50g Brown sugar
    •  2 teaspoons Orange zest
    •  75ml Orange juice
    •  1 Star anise pod
    •  1 Cinnamon stick

    Equipment

    Cooking Method

    1. Place all the ingredients in the sauce pan and cook on low to medium heat for 10-15 minutes or until the cranberries are mostly popped.
    2. Remove from heat and transfer to a bowl. The cranberry sauce will thicken as it cools.
    3. Before serving remove the star anise pods and cinnamon stick.

     

     

  6. Potato Dauphinois

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    This classic potato dish is the most decadent of side dishes. Thin slices of potato, garlic, shallots and cream topped with Gruyere cheese. Potato Dauphinois is simply irresistible.

    ProWare's Potato Dauphinois

    Serves: 2

    Prep time: 15 minutes

    Cooking time: 40 minutes

    Ingredients

    • 1 small clove garlic, finely chopped
    • 1 shallot, finely chopped
    • 15g butter
    • 400g potatoes, peeled and thinly sliced
    • Salt and pepper for seasoning
    • Pinch of grated nutmeg
    • 300ml milk
    • 150ml double cream (crème fraiche can be substituted)
    • Extra butter to rub on inside of mini casseroles
    • 25g grated gruyere cheese

    Equipment

    Cooking Method

    1. Put the peeled and sliced potatoes in the frying pan and season with salt, pepper and a pinch of nutmeg. Then add the milk and bring to a gentle boil over a low to medium heat stirring every now and then to avoid burning.
    2. Cook the potatoes until slightly tender about 10-15 minutes. Remove the frying pan from the heat and drain the potatoes discarding of the milk.
    3. Preheat the oven to 220°C.
    4. Using a separate frying pan to fry the onion and garlic with the 15g butter until they are golden colour. Remove from heat and set to one side.
    5. Return the potatoes to the frying pan and add the cream. Over a low to medium heat bring to a boil and simmer for 10-15 minutes, stirring every now and then. The potatoes are ready when they are tender but not falling apart. Remove from heat and check the seasonings and add more salt and pepper if necessary.
    6. Butter the insides of the mini casseroles.
    7. Gently mix the onion and garlic into the potatoes. Spoon the potato mixture into the mini casseroles and sprinkle generously with the grated cheese.
    8. Bake in the oven without the lids for 10 minutes or until golden brown.
    9. Using oven gloves remove the casseroles, return the lids and serve immediately.

    ProWare's Potato Dauphinois in our Copper Tri-ply Mini Casserole

     

  7. Sweet Potato Mash

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    Our recipe for sweet potato mash is a wonderful alternative to regular mash. Slightly lighter than normal mash and with a kick of spice it’s perfect with grilled meat dishes.

    Serves: 4 as an accompaniment

    Prep time: 15 minutes

    Cooking time: 20 minutes

    Ingredients

    • 5 large sweet potatoes (800g), peeled & chopped into 1 inch pieces
    • 2 sprigs fresh rosemary, leaves finely chopped
    • 1 red chilli, finely chopped
    • 2 cloves garlic, finely chopped
    • 50g butter
    • Salt for seasoning

    Equipment

    Cooking Method

    1. Fill a medium sauce pan with water, add a pinch of salt and bring to the boil.
    2. Peel and chop sweet potatoes into 1 inch pieces.
    3. Place the sweet potato pieces in the saucepan to cook until they fall easily when pierced by a fork.
    4. Meanwhile, take leaves from rosemary sprigs and chop finely leaving the woody parts out.
    5. Finely chop garlic and chilli.
    6. Heat butter in small saucepan and when melted add rosemary, chilli and garlic.
    7. Cook over a medium heat stirring from time to time until the garlic begins to colour. Then remove from heat.
    8. Once sweet potatoes are cooked drain and then mash. Then mix in the garlic, chilli & rosemary butter. Check seasoning and serve.

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5 Churchill Way, Sheffield, S35 2PY
 
 
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ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.

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

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