Tag Archive: copper base

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

    Leave a Comment

     

    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.

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

    Leave a Comment

     

    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.

  3. 7 Things We Love About Our Copper Base Range

    Leave a Comment

    If you love cooking, there’s nothing like the lure of a new set of pans to make you want to hotfoot it to the kitchen!

    The copper base pans are one of our most popular ranges and we’d like to share the things we love about the collection with you. Read on to find out why cooking with copper-based pans makes perfect sense…

    Proware 7 things we love about our copper base

    1. Lighter Construction, Efficient, Durable and Great Value for Money

    The copper base range is made from a single sheet of stainless steel which has been deep drawn before sheets of aluminium and copper have been impact bonded onto the base. This construction makes them noticeably lighter than our other ranges. The combination of copper and aluminium in the base of the pan means that heat spreads evenly and efficiently throughout the base for an even cook.

    The pans use less material than their triple layer counterparts and so they cost less but, just as with the other ranges, the pans have been carefully specified and engineered and they have been put through their paces in the test-labs and kitchens. As such we are proud to offer a lifetime guarantee on everything except the milkpan (which carries a guarantee against manufacturing fault but unfortunately not on the non-stick coating).

    2. Glass Lids

    There are so many reasons to use a lid – from heat efficiency which achieves a quicker boil to keeping the walls & hob top clean! This is our only range with vented, glass lids meaning that you can easily keep an eye what you’re cooking.

    3. Great Capacities

    Unlike competitor items our copper base pans are nice and deep so you really can cook for a crowd (or just a hungry family!). The milkpan holds over a litre; the 16cm saucepan holds just shy of 2 litres; the 20cm holds over 3.5 litres; and the stockpot holds a massive 6 litres!

    Proware Copper Base Stacking Pans

    4. Thoughtfully Designed

    The comfortable soft grip handles are extremely practical and easy to handle. The silicone wrap means that they will withstand exposure to high temperatures (e.g. in the oven).  A steep arch in the handle helps to keep it away from the heat source; and allows the pans to nest efficiently in cupboards or drawers. An eyelet where the handle meets the pan body disperses heat to ensure handles don’t get too hot and there’s a hanging loop if you want to make a feature of them. We also know that larger pans can be very heavy when full so we’ve added helper handles to the 18cm and 20cm saucepans, and the 24cm sauté pan.

    5. All-Rounder

    These pans work on every hob type except induction; they can go in the oven up to 200ºC; and the fact that they are dishwasher safe means that they are very easy to keep clean.

    ProWare's Hereford Cider Chicken

    6. What’s Cooking Good Looking?

    Sure, your pan has to be practical. But what if it could look great, too? You’ll be pleased to know our copper base pans more than look the part. The contrast of their copper bases and the stainless steel makes for an eye-catching set of cookware. Well, who said pans had to be tucked away in the cupboard, anyway?

    Proware Copper Base pans on hob top

    7. 5 Star Reviews

    We sell through our own website, Amazon and Amazon Prime. The copper base cookware is our most reviewed range, consistently receiving 5 Star Reviews!

    Want to know anything else about our copper base pans? Just get in touch and we’d be happy to assist.