Tag Archive: Explore Fakeaway

  1. Fried Chicken and Kimchi Bao by Brad Carter

    Leave a Comment

    Head Chef Brad Carter of Carters of Moseley has used our brand new Stainless Steel Multi Steamer to whip up these Korean inspired Fried Chicken and Kimchi Baos with a kick!

    Brad used our Copper Tri-Ply range and you can see what we love so much about it here.

    Here’s how you can make them yourself…

    Equipment needed for the Fried Chicken and Kimchi Bao

    Copper Tri-Ply 20cm Saucepan

    Copper Tri-Ply Non-Stick 24cm Frying Pan

    Stainless Steel Multi Steamer


    (For the Kimchi)

    • 2kg chinese leaf
    • 200g sea salt
    • water to cover
    • 150g gochugaru korean chilli powder
    • 300g leek, finely chopped
    • 3 tbsp minced garlic
    • 2 tbsp finely grated ginger
    • 200g mooli, shredded
    • 1 tbsp fish sauce
    • 1-2 tbsp salt
    • 1 tbsp granulated sugar


    (For the Bao Dough)

    • 1kg Bao flour
    • 550g water
    • 10g dry yeast
    • 50g sugar
    • 10g salt
    • oil for brushing
    • 18-20 dim sum papers or cut out circles of baking parchment


    (For the Chicken)

    • 500g Cotswold white chicken thighs, boneless, skinless, cut into bao sized pieces
    • 200g plain flour
    • 75g cornflour
    • 25g rice flour
    • 15g korean red chilli flakes
    • salt to season
    • rapeseed oil for frying


    (For the Mayonnaise)

    • 200ml kewpie mayonnaise
    • 1 tbsp gochujang paste

    To garnish

    • 2 tsp toasted sesame seeds
    • 4 spring onions, sliced ultra thin

    Method (Kimchi)

    1. Firstly start with the kimchi.
    2. Cut the chinese leaf into quarters keeping the root attached, then rub in the salt.
    3. Put the leaves into a container & pour over cold water just to cover, leave the cabbage at room temperature for 2-3 hours.
    4. Drain the water away from the cabbage & ring the leaves out to remove as much of the water as possible.
    5. Taste the leaves to see how salty they are, this will deter how much salt you add to the rest of the recipe.
    6. Mix the remaining kimchi ingredients together in a bowl & add either 1 tablespoons of salt or the full 2 tablespoons depending on how salty the leaves were tasting, then mix everything into a paste, add to the chinese leaves, rubbing the paste all over the leaves & into the layers.
    7. Add the leaves to a large kilner jar or vaccum pack bag (if you have the luxury!) and lay the quarters into the jar or bag, upright & add the excess paste, seal the jar or bag & leave to ferment at 28c-30c for around 10 days.

    Method (Bao)

    1. Fast forward 10 days & now it’s time to make the bao.
    2. Mix all of the dry ingredients for the Bao dough together & add the water.
    3. Knead for around 3 minutes, add it to a lightly oiled bowl, cover and let it prove for 2 hours at room temperature.
    4. After 2 hours, roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide, you will probably have more buns than you need but don’t worry- you can freeze them if you do!
    5. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
    6. Use a dumpling rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
    7. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
    8. Lay out the dim sum papers or baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr, or until doubled in size.
    9. Heat a large ProWare Stainless Steel Multi Steamer over a medium-high heat. Steam the buns, in batches, for 8 mins until puffed up.
    10. Set the buns aside to reheat later & the excess buns can be cooled & frozen.

    Method (Chicken)

    1. For the chicken, heat 2cm of oil in a deep sided frying pan to around 180c.
    2. Season the chicken all over with the salt.
    3. Mix together the flours & chilli flakes with a whisk then dredge the chicken pieces into the flour mix, fry the chicken in batches turning occasionally for around 5-6 minutes, remove the chicken with tongs & drain on kitchen paper.
    4. Whisk together the kewpie mayonnaise & the gochujang in a mixing bowl & transfer to a squeezy bottle.
    5. To assemble the bao buns, steam the buns for 1-2 minutes in the bamboo basket & remove.
    6. Add the chicken to the bun & dress with an equal amount of kimchi alongside it, squeeze a healthy amount of mayonnaise over the chicken & sprinkle with the sesame seeds & the spring onions then shove it it in your big, drooling mouth.

    Why not try it at home? Thanks so much for Brad for this amazing recipe. What are you waiting for? Head over to our online shop to purchase your Steamer now!

  2. Salt & Vinegar Pork Belly Roast by Brad Carter

    Comments Off on Salt & Vinegar Pork Belly Roast by Brad Carter


    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



    • 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

    Comments Off on Chinatown Chicken Pie by Brad Carter


    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



    • 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. Paneer Tikka Biryani courtesy of Jagruti’s Cooking Odyssey

    Comments Off on Paneer Tikka Biryani courtesy of Jagruti’s Cooking Odyssey


    Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have a divine amalgamation of the lightest, most flavourful rice with creamy paneer. Biryani is known mostly as a South Asian dish and comprises layers of rice, either meat or vegetables and plenty of spices. It is an entire meal in itself but can also be eaten with other curries and yogurt dips.

    To find out what Hayley thought of our copper tri ply pans and lots of tips to help create this Paneer Tikka Biryani dish click here

    Recipe by Hayley Dhanecha

    Serves: 6-8

    Preparation Time: 2 hours

    Cooking Time: 1 hour



    Paneer Tikka

    • 500g paneer cut into cubes
    • 2 green capsicum pepper cut into small chunks
    • 3 TBSP. thick yogurt
    • 2 TBSP. tandoori masala
    • 1 TBSP. ginger-garlic puree
    • 2 TBSP. oil
    • 1 TSP. red chili powder
    • 1/2 TSP. garam masala powder
    • 1 TBSP. lemon juice
    • 1 TBSP. corn flour (optional)

    Masala Gravy

    • 1 big onion finely chopped
    • 1 TBSP. ginger-garlic puree
    • 3 TBSP. cashew and almond paste
    • 2 TBSP. oil
    • 1/2 TSP. cumin seeds
    • 4-5 TBSP. pureed tomato
    • 1 TBSP. kitchen king masala 
    • 1 TBSP. whole spices (cardamom, cloves, bay leaves, cinnamon)
    • 1TSP. Kasoori methi
    • 1 TBSP. fried onion
    • 4-5 TBSP. single cream
    • salt to taste
    • 1 TBSP. red chilli powder


    • 1 kg Sella basmati rice
    • 2 TBSP. whole spices (cardamom, cloves, cinnamon, bay leaves)
    • 2 TBSP. ghee
    • 1/2 TSP. lemon juice

    Other ingredients

    • saffron
    • fried onions
    • mint
    • coriander
    • cream 

    Cooking Method

    Paneer Tikka

    1. First place all the ingredients in a big bowl except paneer cubes.
    2. Combine everything and add paneer, mix well and cover the bowl with the cling film and leave it in the refrigerator for at least 2 hours.


    1. First, wash the rice under the running water and soak it in cold water for half an hour.
    2. In a stockpot bring the water to boil, add whole spices, ghee, and lemon juice.
    3. Add soaked rice and cook till it is cooked 70%.
    4. Drain all the water and leave in a colander aside.

    Paneer Tikka Masala

    1. Preheat the oven to gas mark 6, arrange the marinated paneer on a baking tray and bake for 10-15 minutes or until golden brown. 
    2. In a stockpot, heat oil, add cumin seeds and whole spices.
    3. Once seeds and whole spices splutter add chopped onion and fry till translucent. 
    4. Add ginger-garlic paste and fry till light brown.
    5. Now add kitchen king masala, red chilli powder and fry for few seconds.
    6. Add tomato puree, cook till oil separates from the pan. 
    7. Add kasoori methi and cashew and almond paste.
    8. Keep stirring the mixture then add marinated and baked paneer.
    9. Mix everything, add salt, single cream and fried onions. 
    10. Turn off the heat.

    Layer the Biryani

    1. Preheat the oven to gas mark 6 or 200C.
    2. On the layer of paneer tikka masala, top with some of the fresh mint, coriander, fried onions, and toasted cashews. 
    3. Then add a layer of cooked rice evenly. 
    4. Again top the rice layer with saffron, cream and ghee, 
    5. Cover the stockpot with aluminium foil and stockpot lid. 
    6. Bake the biryani 12-15 minutes.
    7. Remove the pot from the oven, add fresh mint leaves, cashews and fried onion.
    8. Gently mix the biryani without breaking the rice and paneer.
    9. Serve hot with raita, fried papad, salad and choice of your curry. 


    Normal basmati rice can be used instead of sella basmati rice.
    Marinated paneer can be shallow fried in a pan over the stovetop before making paneer tikka masala.
    You can ‘DUM’ biryani on a stovetop instead of baking it in the oven. For this method, put the pot on a direct flame, and keep the heat on a medium flame then lower it down totally and let the biryani cook for another 10 minutes.

    Paneer Tikka Biryani in Copper Tri Ply Stockpot

  5. Restaurant Style Saag Aloo courtesy of Jagruti’s Cooking Odyssey

    Comments Off on Restaurant Style Saag Aloo courtesy of Jagruti’s Cooking Odyssey


    Known in most curry houses in the UK as a classic vegetable vegan side dish, Saag Aloo remains a firm favourite. Two quite ordinary ingredients, spinach and potatoes are married together with a blend of fragrant spices to create something delicious!

    To find out what Hayley thought of our copper tri ply pans and lots of tips to help create this Restaurant Style Saag Aloo click here

    Recipe by Hayley Dhanecha

    Serves: 4-6

    Preparation Time: 5 minutes

    Cooking Time: 25 minutes



    • 1kg fresh spinach
    • 500g baby potatoes
    • 5 TBSP oil
    • 1 TBSP panch phoran
    • 1 TBSP whole spices (green cardamom, bay leaf, cinnamon)
    • 1 big  finely chopped onion
    • 2 TSP. ginger-garlic puree 
    • 1 TBSP kasoori methi (dried fenugreek leaves)
    • 1 TSP turmeric powder
    • 1 TSP garam masala
    • 1 TBSP kashmiri red chilli powder
    • 5-6 TBSP blended tinned tomatoes*
    • 2 big fresh tomato roughly chopped into big chunks
    • 1 TSP lemon or lime juice
    • 1 TSP sugar
    • Salt to taste

    Cooking Method

    1. In a large pot add water, salt, and little turmeric powder. 
    2. Add potatoes and cook it till 70% done.
    3. Remove it and let it cool a little, peel the skin and leave it aside. 
    4. Discard the water, rinse the pan and add more water to it.
    5. Add a pinch of sugar and bring it to boil, add spinach.
    6. Blanch the spinach for a couple of minutes. 
    7. Remove the spinach and add it to the ice-cold water. 
    8. Squeeze out all the water and keep the spinach aside. 
    9. In a saute pan, heat oil.
    10. Add whole spices and panch phoran.
    11. Once they crackle add chopped onion.
    12. Saute the onion till it’s translucent.
    13. Add the ginger-garlic paste and keep cooking and stirring the mixture. 
    14. Now add kasoori methi, and ground masala (turmeric, red chilli powder and garam masala) along with salt. 
    15. If masala sticks to the pan, add a couple of spoons of water.
    16. Add blended tomatoes and keep cooking the mixture.
    17. Turn the heat to high and keep stirring the mixture, until you see oil separating the pan.  
    18. Add squeezed spinach and parboiled potatoes, mix everything but make sure not to break the potatoes. 
    19. Sprinkle some water and let the curry cook. 
    20. Turn the heat to medium and add fresh tomatoes.
    21. Let the curry cook for another 3-4 minutes, add lemon juice and mix well.
    22. Sprinkle some water to prevent sticking the curry to the pan.
    23. Cook another 4-5 minutes on high heat.
    24. Add sugar, mix and turn off the heat.
    25. Serve hot.


    If you are using a concentrated tomato puree instead of tinned tomatoes, use ONLY 2 TBSP and add 5 TBSP water to it.

  6. Chilli Pork Spare Ribs by Jane Devonshire

    Comments Off on Chilli Pork Spare Ribs by Jane Devonshire


    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


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


    •  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.

  7. Lamb Rogan Josh with Spice Kitchen

    Comments Off on Lamb Rogan Josh with Spice Kitchen

    Spice Kitchen are an award-winning artisan producer of tea and spice blends based in Walsall. They have a excellent range of small batch, freshly ground spices great for keen home cooks. In addition to this they sell products for tea aficionados and have some wonderful gift ideas.

    They were kind enough to send us two of their spice tins, containing 10 Indian spices with 7 individual spice pots, wrapped in a beautiful handmade silk sari wrap.

    We have used the spices from their Indian Spice Tin to make a fantastic Lamb Rogan Josh. Lamb Rogan Josh is an old family favourite of ours and for the longest time the version in Madhur Jaffrey’s Indian Cookery was our go-to dish for an easy Saturday night.

    The dish originates from Kashmir and can be made using beef or lamb. In researching this version, we saw a suggestion that the meat could be substituted for cauliflower – though cooking times would obviously be significantly reduced!

    Part of the faff of making this dish was sorting through the spice cupboard or having to pop out to the supermarket. Thanks to Spice Kitchen almost all of the ingredients were easily to hand in the spice tin.

    The dish is even better if it is prepared ahead of time and the sweet yellow rice is a perfect accompaniment if you have the time!

    ProWare Beef Rogan Josh Spice Kitchen

    Lamb Rogan Josh

    Serves: 4 (easily doubled)

    Prep time: 20 minutes

    Cooking time: 2hr 15 minutes



    • 4tbsp vegetable oil
    • 5cm piece fresh ginger
    • 8 cloves garlic, peeled
    • 10 cardamom pods, whole
    • 2 curry leaves
    • 6 cloves, whole
    • 10 peppercorns, whole
    • 1 cinnamon stick
    • 2 tsp cumin seeds, ground
    • 2 tsp ground coriander
    • 2 tsp paprika
    • 1 tsp cayenne pepper
    • 1 tsp salt
    • 0.5 tsp garam masala
    • 900g rolled lamb shoulder, cut in to 2cm cubes
    • 200g onions, peeled and finely sliced
    • 6 tbsp natural yoghurt

    Cooking Method

    1. Using a blender, combine the ginger, garlic and 4 tbsp water into a smooth paste.
    2. Heat the oil in a wide, heavy pot over a medium-high heat and brown the meat in several batches. Set to one side.
    3. Add the cardamom, bay leaves, cloves, peppercorns and cinnamon to the hot oil, stir once and wait until the cloves swell and the bay takes on colour. Then add the onions and fry for 5 minutes until they brown.
    4. Add ginger paste and fry for 30 seconds. Mix in the coriander, cumin, paprika and cayenne; then add the fried meat and juices and stir for 30 seconds.
    5. Add 1 tbsp of the yoghurt and stir until it is well blended. Add the remaining yoghurt, a tablespoon at a time, stirring in between.
    6. Cook for a further 3-4 minutes then add 425ml water and bring to the boil.
    7. Cover and turn heat to low. Simmer for 2 hours or until meat is tender. Alternatively, cook in oven at 180C. Stir every 15 minutes or so.
    8. When the meat is tender, turn the heat up, remove the lid and boil off some liquid.
    9. Before serving, skim off as much fat as you can from the top and sprinkle with garam masala and some freshly ground black pepper.

    Sweet Yellow Rice (Meetha Pullao)

    Serves: 4 (easily doubled)

    Prep time: 3hr 25 minutes

    Cooking time: 1hr 10 minutes


    • 1/2 tsp saffron threads
    • 2 tbsp whole milk, warm
    • 200g basmati rice
    • 3 tbsp ghee or butter
    • 4 green cardamom pods
    • 1 cinnamon stick
    • 1/2 tesp salt
    • 15g flaked almonds
    • 1tbsp sultanas
    • 90g caster sugar


    Cooking Method

    1.  Using a frying pan, toast the saffron over a medium heat until the threads turn slightly darker.
    2. Put the milk in a cup and crumble in the saffron. Set aside for 3 hours.
    3. Wash the rice, changing the water 3 times, then drain. Leave it to soak in 1.2 litres of water for 30 minutes. Drain and leave in the colander for 20 minutes.
    4. Preheat the oven to 150°C/300°F/gas mark 2.
    5. Heat the ghee over a medium heat in a wide, oven-proof pan. When it’s hot, add the cardamom and cinnamon and stir. Add the rice and stir.
    6. Sauté the rice gently for about 3 minutes, reducing the heat slightly if it begins to catch. Add 325 ml of water and the salt.
    7. Increase the heat back to medium and gently stir. Cook the rice until all the water is absorbed.
    8. Pour in the saffron milk and stir in the almonds, sultanas and sugar. Cover very tightly and put the pan in the oven for 30 minutes.
    9. Remove the rice from the oven and stir. Remove the cardamom and cinnamon. Sprinkle with the extra sultanas and almonds to serve.

    Spice Kitchen™ - Spices, Spice Blends, Gifts & Cookware


  8. Char Sui Pork – Chinese Barbecue Pork

    Comments Off on Char Sui Pork – Chinese Barbecue Pork

    This recipe is something of a favourite in our household, the mix of sweet, the savoury and richness of the pork is something that is very hard to beat. The pork fillets don’t hang about too long when they’re put on the table. It is much easier than you would imagine but it does take some forward planning to allow enough time for the marinade. The versatility of the pork once it is cooked is fantastic, you can serve it many different ways, plus if you’ve got any left overs you can throw them into a fried rice dish or serve on top of some soup noodle etc.

    It also feels like a good debut of our new stainless steel tri-ply roaster!

    Serves: 4

    Prep time: 10 minutes plus minimum 2-3 hours to marinate

    Cooking time: 40 minutes


    • 1 tablespoon runny honey
    • 1 tablespoon dark brown sugar
    • 2 pieces of pork fillet approximately 500 grams

    ProWare Char Sui Pork Ingredients

    For the marinade

    • 2 tablespoons vegetable oil
    • 1 teaspoon sesame oil
    • 2 tablespoons light brown sugar
    • 3 tablespoons runny honey
    • 3 tablespoons hosin sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon light soy sauce
    • 1/2 tablespoon dark soy sauce
    • 1 teaspoon Chinese five spice powder
    • 2 cloves of garlic, finely chopped
    • 1 inch (2 cm) knob of ginger, peeled and finely chopped


    • Knife
    • Chopping board
    • Large ziplock bag or similar for marinating

    Cooking Method

    1. Measure all the ingredients for the marinade into a bowl and whisk to combine.

      ProWare Char Sui Pork Preparation 1

    2. Place the pork into a large ziplock bag or similar and pour in the marinade. Mix so the pork is coated and seal the bag. Place in the fridge to marinate for 2-3 hours or overnight.
    3. Bring the pork back to room temperature before you plan to roast it.
    4. Preheat the oven to 180°C/350°F
    5. Whilst the oven is preheating pour the marinade into a sauce pan and add the additional sugar and honey and bring to a simmer and reduce a little, this is for glazing the pork whilst in the oven.
    6. Place a sheet of foil, roughly double the length of the pork fillets, in the roasting tin. place the pork on top of the foil and fold the foil over loosely. Then place into the oven
    7. Place the pork in the oven for 25 minutes.

      ProWare Char Sui Pork Preparation 1

    8. Turn on the grill setting of the oven, and remove the foil, glaze the pork liberally with the reduction every couple of minutes. Whilst glazing keep an eye on the pork and do not let it crozzle too far.
    9. Remove the pork and leave to rest for at least 10 minutes on a chopping board, loosely covered in foil.

    We like to serve the pork sliced finely in some freshly steamed boa with hoisin, crisply fried shallots and garlic fried choy sum. Enjoy!

  9. Wild Rice Bowl with Fried Egg and Peanuts

    Comments Off on Wild Rice Bowl with Fried Egg and Peanuts

    The brown and wild rice used in this dish is not only healthy but makes for a filling yet light meal. We love the flavour that the Chinkiang Black Rice Vinegar adds to the rice. It is easily found at Chinese Grocery stores, but you can substitute regular rice vinegar instead.

    Written by Robert

    Serves: 4

    Prep time: 5 minutes

    Cooking time: 5 minutes (plus 30-40 minutes for rice to cook)


    • 4 spring onions, thinly sliced
    • 2 cups cooked brown and wild rice (1 cup uncooked rice)
    • 1 tablespoon of Chinkiang Black Rice Vinegar
    • 2 tablespoons of soya sauce
    • Salt and freshly ground pepper
    • 3 tablespoons of peanut oil for frying
    • 4 eggs
    • 1 avocado, sliced
    • 4 tablespoons peanuts
    • Hot sauce for serving (we like Sriracha)
    • 1 tablespoon of Sesame seeds
    • Drizzle of sesame oil (optional)


    Cooking Method

    1. If using uncooked rice, cook the rice either in a rice cooker or sauce pan to the instructions on the package.
    2. Dry toast the peanuts in the frying pan until slightly browned, remove to a separate dish.
    3. Once the rice is cooked or warmed, mix in the vinegar, soya sauce, sliced spring onions and season with salt and pepper to taste.
    4. Heat the peanut oil in the frying pan until decently hot then fry the eggs 2 at a time, for about 1 minute a side seasoning with salt and pepper then flip and fry for a further 30 seconds. This will yield a runny yolk.
    5. Divide the rice into bowls and top with eggs, peanuts, avocado, a sprinkle of sesame seeds, hot sauce and a drizzle of sesame oil.
  10. Thai Red Curry Soup with Seared Scallops


    This soup, based on a recipe in the Rebar Modern Food Cookbook called the Thai Dragon Bowl, is great because it’s simple and very versatile. I’ve made it so many times with different variations so I’d recommend experimenting with the ingredients to suit your fancy or what you have to hand.

    Thai Red Curry Soup prep

    I increased the quantity of curry paste in the stock to make it more flavourful and spicy too. I also added the shallots as well as the scallops but you could easily change these for prawns or a seared steak, sliced after frying. This is the first time I’ve made this soup with Thai Basil, if you can’t source Thai basil then Italian basil will be fine but the Thai basil does add a unique peppery, liquorice flavour.

    Thai Red Curry Soup on the hob with our Copper Tri-ply Stock pot and Frying Pan

    I’d also like to introduce my new little side kick, Luna who enjoyed a piece of pak choi as I cooked.

    luna 2

    I’m entering this recipe in Elizabeth’s Shop Local blog event as the pak choi is UK grown and was in my veg box last week. I am also entering it into Simple and In Season, hosted by Ren Behan.

    Written by Corin

    thai_soup40 resize

    Serves: 4
    Prep time:  20 minutes
    Cooking time: 30-35 minutes



    • 2 litres vegetable or chicken stock
    • 3 lemongrass stalks, top 2 inches trimmed off and the remainder finely sliced
    • 3 tablespoons galangal or ginger, finely chopped
    • 3 garlic cloves, finely chopped
    • 1 tablespoon coconut oil (can replace with groundnut or vegetable oil)
    • 4 shallots, finely sliced
    • 1-2 tablespoons red curry paste to taste
    • 2 tablespoons palm sugar
    • 3 tablespoons light soy sauce
    • 60ml fish sauce
    • 250ml coconut milk (optional or use less for a healthier option or light coconut milk)
    • juice of one lime
    • 150g noodles (thick rice or udon noodles)
    • 200g firm tofu, cut into 1-2cm cubes
    • 12 scallops
    • 2 tablespoons unsalted butter
    • 4 Kaffir lime leaves, stems removed and finely sliced
    • 200g of pak choi, chopped
    • 1 bunch spring onions, finely chopped into diagonal rounds
    • 200g of cherry or plum tomatoes, cut into quarters
    • 60g fresh coriander, stems removed and chopped
    • 120g Thai basil leaves, roughly torn
    • 2-4 Thai red or green chillis, finely chopped

    Cooking Method

    1. Heat the stock in the stockpot and bring to a gentle simmer before adding the lemongrass, galangal and garlic. Leave to simmer for 15 minutes then strain the stock through a sieve into a medium bowl.
    2. Return the stockpot to the hob over a medium heat and add the coconut oil. Once melted add the shallots and gently fry until translucent, but not brown. At this point, return the stock to the pan and bring to a gentle simmer again.
    3. Stir in the curry paste, palm sugar, soy sauce and fish sauce and simmer for a further 5 minutes. Add the coconut milk and more soy sauce or fish sauce if desired.
    4. Now add the noodles, tofu, kaffir lime leaves and cook for about 5 minutes or until the noodles are ready.
    5. After about halfway through the cooking time of the noodles, add the pak choi.
    6. Meanwhile, in the frying pan heat 2 tablespoons of butter until it starts to bubble then add the scallops flat side down, cook for around 2 minutes per side until slightly browned being careful not to overcook them.
    7. Once the noodles are tender add the spring onions, tomatoes,  lime juice, coriander,  and Thai basil. Stir well and serve immediately with 3 scallops per bowl and sliced chilli rounds.

    Shop Local Blog EventSimple and In Season Badge