foodie | Proware Kitchen

Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn

August 10, 2021 4:11 pm Leave a Comment

Bursting with flavour, the fabulous Paul Welburn (Head Chef at 215 Kitchen & Drinks in Oxford) has concocted a wonderful seafood recipe showcasing our Stainless Steel Tri-Ply Steamer.

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply 18cm Saucepan

Copper Tri-Ply 24cm Non-Stick Frying Pan

Ingredients

Serves 4 as a main

For the Brine:

500g cold water
75g light soy sauce
25ml mirin

For the Stone Bass:

4 x 150g stone bass fillets
2 x sticks lemon grass – split in half
80g ginger – sliced
Maldon sea salt
2 tsp rapeseed oil
2 tsp chopped chives – sprinkle over when serving

For the Orange and Kaffir Butter Sauce:

2 x shallots, finely sliced.
150ml fresh orange juice
4 tbsp of white wine
3 x kaffir lime leaves
40ml double cream
200g of salted butter, cut into small cubes.

For the Pak Choi:

2 x pak choi – split lengthways.
1 tsp rapeseed oil
Maldon sea salt

For the Salad of Bean Sprouts and Coriander & Dressing

100g bean sprouts
1 x bunch coriander or micro coriander cress
2 tsp rapeseed oil
2 tsp sesame oil
2 tsp mirin
Juice of ½ lime
2 tsp toasted sesame seeds

Method

Stone Bass:

Mix the brine ingredients together.
Place the bass portions in and leave for 20 minutes
Remove, wash off in cold water and dry with kitchen paper.
Place the portions onto squares of parchment paper until cooking.
Place the pro ware steamer on top of the pan half filled with water.
Bring it to the boil and turn down to a simmer
Place the ginger and lemongrass onto the base of the steamer top, place the stone bass portions with the parchment on top and close the lid , cook on a medium heat for 6 minutes (steamer should not be rapid boiling )
Once cooked remove from the steamer.
Allow the fish to rest for 2 minutes.

Orange and Kaffir Butter Sauce:

Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
Add the cream and bring to the boil.
Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
Pass the sauce through a fine sieve and keep until required.

Pak Choi:

In a hot frying pan (or bbq)
Place the oiled pak choi cut side down and cook on a medium heat on one side only
Cook until the pak choi is golden but retains a crunch
Season with salt and serve

Bean Sprout and Coriander Salad:

Whisk the dressing ingredients together
Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve

To Serve:

Peel back and Remove the skin from the bass
Sprinkle over the chopped chives
Place onto a serving plate
Add the pak choi
Spoon over the butter sauce over and around
Lastly place the dressed salad of bean sprouts and coriander

Wow… what a wonderful recipe! Thanks to this amazing Great British Chef!

Sea Bass with Piquillo Sauce and Celeriac

July 28, 2021 1:40 pm Leave a Comment

For a light, zingy, and relatively quick summer dinner, this dish is perfect. With the flaky seabass and flavoursome piquillo sauce, add some honey to cut through the earthiness of the celeriac for a real depth of flavour!

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply 24cm Sauté Pan

Copper Tri-Ply 24cm Non-Stick Frying Pan

Prep time: 30 minutes

Cook time: 40 minutes

Ingredients

Serves 4 as a main

300g celeriac, chopped into 4cm cubes
Maldon Sea Salt and Freshly Ground Black Pepper (any coarse sea salt will do)
125ml olive oil
2 large shallots, peeled and diced
1.5 garlic cloves, peeled and chopped
2 fresh bay leaves
1 x 390g tin or jar of piquillo peppers, drained
1 tbsp caster sugar
50ml manzanilla sherry
12 fresh sage leaves
4 fillets of wild sea bass (approx. 180-200g each)

Method

Peel and cube the celeriac and cook in plenty of salted boiling water until tender (approx. 30 minutes). Drain, allow to cool.
Heat 25ml of the oil in a Copper Tri-Ply 24cm Non-Stick Frying Pan. Add the shallots, garlic, and bay leaves and gently fry for 5 minutes, until just translucent.
Finely slice the piquillo peppers and add to the pan with the caster sugar. Stir well.
Add the manzanilla sherry and 125ml of water, bring to the boil and then reduce to a simmer and cook for a further 5 minutes.
Remove from the heat and allow to cool a little.
Put into a blender or food processor and blitz until smooth. Season with salt and pepper and set aside.
Heat 75ml of oil in a heavy-bottomed frying pan (we used our Copper Tri-Ply 24cm Sauté Pan). Brown the celeriac, add the sage leaves and season.
While the celeriac is browning, score the skin of the sea bass every 0.5cm or so, making sure you don’t score all the way to the edge of the fish.
Heat the remaining 25ml of oil in a large, heavy bottomed non-stick frying pan until smoking and fry the sea bass (skin side down) for about 6 minutes. Season well and then carefully turn the fish and fry on the other side for another 2 minutes, seasoning again.
Serve the fish as soon as it’s ready. We served it on a bed of the piquillo sauce and celeriac.

Top Tip: We added a glaze of honey to our celeriac to cut through the earthiness. You could also use maple syrup.

Recipe courtesy of Barrafina.

Gazpacho Andaluz

1:00 pm Leave a Comment

We’d say there isn’t much better than a refreshing bowl of gazpacho on a hot summer’s day. We’re taking you to Spain with this gorgeous recipe.

Originally made as a way of using up old bread by combining it with garlic, olive oil, vinegar and salt, gazpacho only became associated with tomatoes when they arrived in the 16th century!

Our Top Tip is to let the ingredients infuse for a few hours before blending.

Equipment

A bowl for mixing

Hand/Stick Blender

Walnut Chopping Board

Ingredients

1 kg ripe tomatoes cut into large chunks
200g cucumber, peeled and cut into large chunks
1 medium onion cut into large chunks
2 cloves of garlic, halved
2 piquillo peppers
100g bread (we used fresh Sourdough)
2 tablespoons sherry vinegar
200ml extra virgin olive oil
pinch of ground cumin
sea salt, to taste
200g ice cubes

To Serve:

Pieces of Sourdough, fried in olive oil
finely chopped cucumber
finely chopped red pepper

Method

Put the tomatoes, cucumber, onion, garlic and peppers into a bowl or container. Add the chopped bread, vinegar and half the extra virgin olive oil. Put in the fridge to infuse for 2 hours.
Add the remaining ingredients, apart from the remaining olive oil, and begin to blend with a hand blender (use a slow setting). Add the rest of the oil a little at a time until you have a creamy, soup consistency. Pass through a sieve.
Serve with the fried bread, cucumber and red pepper scattered on top.

Recipe courtesy of Brindisa.

Vanilla rice pudding, pistachio honeycomb & glazed summer fruits by Josh Angus

11:15 am Leave a Comment

Looking for a summery pud for your next date night dinner, sunday lunch, or dinner party? Look no further! Michelin Starred Hide Restaurant‘s Head Chef Josh Angus has created a super light and completely delicious dessert for you.

Equipment

Copper Tri-Ply 18cm Saucepan (with lid)

Copper Tri-Ply 12cm Mini Frying Pan (to serve)

Ingredients (Serves 5)

(For the Rice Pudding)

1 vanilla pod
35g sugar (to taste)
150g pudding rice
900g milk
165 double cream
4 figs halved
2 peaches quartered
Red wine
75g sugar
75g water

(For the Honeycomb)

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
50g chopped pistachios
20g chopped pistachios for serving

Method

Make the Honeycomb first so it can rest…

Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long) add your pistachios at this point, then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

For the Rice Pudding…

Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently with a lid on, stirring frequently, for 25-30 minutes or until the rice has absorbed most of the milk & cooked through. Remove the vanilla pod but save for presentation and stir in the cream. The rice should be glossy now & fall off a spoon; leave to cool.
Cut the figs in half & ripe peaches in to quarters, bring to boil the sugar & water in a frying pan to make stock syrup, once the sugar has dissolved add the peaches on a medium heat & cook for 1 minute either side just to soften the peach & glaze them up with stock syrup remove from pan.
Add the figs & do the same but this time add two splashes of red wine & reduce to a syrup consistency. The figs & peaches should be slightly soft but hold their shape & not messy!
To serve have the cooled rice pudding on the bottom with the glazed fruit on top, sprinkle with chunks of honeycomb & chopped pistachios. Then drizzle with the red wine syrup.

What a treat! We can’t thank Josh enough for this summer sensation. Check out his other recipes for us here.

Grilled Octopus, rosemary new potatoes & chickpea feta salad recipe by Josh Angus

10:58 am Leave a Comment

One of our favourite pieces, our Stainless Steel Tri-Ply 35cm Roasting Pan was put to the test by Hide‘s Head Chef Josh Angus recently and look what a culinary masterpiece he concocted! If you thought cooking octopus at home might be inaccessible, then think again with Josh’s recipe…

Equipment

Large Walnut Chopping Board

Stainle ss Steel Tri-Ply 35cm Roasting Pan

Copper Tri-Ply 10cm Mini Casserole Pans

Ingredients

Serves 4

1 x Spanish frozen octopus 3-4kg (defrosted)
1 carrot (roughly chopped)
1 leek (roughly chopped)
1 bulb garlic (roughly chopped)
1 tin chickpeas
200g feta
150g cherry tomatoes quartered
150g edamme beans or broad beans popped & blanched if needed
1 cucumber sliced at angle
Green or black olives (optional)
4 tbsp Red wine vinegar
½ Lemon juice
5 tbsp good olive oil
Salt to taste
500g new potatoes
5 cloves garlic finely chopped
15g Rosemary chopped
Salt to taste

Method

Turn the oven on 170c full fan, once the octopus is fully defrosted. Give the octopus a rinse under the sink. Then cut the octopus in half having 4 tentacles either side, place in the cast iron dish with the roughly chopped vegetables & a splash of white wine. (optional)
Cover with greaseproof & foil, then put in the oven & cook for 2 to 3 hours until the octopus is completely cooked through & not chewy! A knife should easily go through the octopus.
The meantime chop the new potatoes in half or quarters if large, mix in a bowl with olive oil, salt, chopped rosemary & chopped garlic.
Roast potatoes in the oven for 35mins same temperature as octopus until really crispy & cooked through. Mix time to time in the oven so they become really crispy.
For the salad wash the chickpeas under cold running water & mix with chopped feta, tomatoes, broad beans & cucumber. Dress the salad with olive oil, vinegar, lemon juice & salt to taste.
Once the octopus is cooked & rested for 20 minutes, take each tentacle & detach them from the head individually, then grill them in hot pan with splash of olive oil to get crispy on the outside, 2 minutes on each side will be enough.
Serve immediately with the hot crispy potatoes & cold Greek salad. Also could serve with aioli or romesco sauce as a dip.

We can’t get enough of this recipe, perfect for a summer dinner party with friends who love seafood. Thanks Josh!

Fried Chicken and Kimchi Bao by Brad Carter

July 15, 2021 1:09 pm 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!

Here’s how you can make them yourself…

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply Non-Stick 24cm Frying Pan

Stainless Steel Multi Steamer

Ingredients

(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

Ingredients

(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

Ingredients

(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

Ingredients

(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)

Firstly start with the kimchi.
Cut the chinese leaf into quarters keeping the root attached, then rub in the salt.
Put the leaves into a container & pour over cold water just to cover, leave the cabbage at room temperature for 2-3 hours.
Drain the water away from the cabbage & ring the leaves out to remove as much of the water as possible.
Taste the leaves to see how salty they are, this will deter how much salt you add to the rest of the recipe.
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.
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)

Fast forward 10 days & now it’s time to make the bao.
Mix all of the dry ingredients for the Bao dough together & add the water.
Knead for around 3 minutes, add it to a lightly oiled bowl, cover and let it prove for 2 hours at room temperature.
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!
In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
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.
Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
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.
Heat a large ProWare Stainless Steel Multi Steamer over a medium-high heat. Steam the buns, in batches, for 8 mins until puffed up.
Set the buns aside to reheat later & the excess buns can be cooled & frozen.

Method (Chicken)

For the chicken, heat 2cm of oil in a deep sided frying pan to around 180c.
Season the chicken all over with the salt.
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.
Whisk together the kewpie mayonnaise & the gochujang in a mixing bowl & transfer to a squeezy bottle.
To assemble the bao buns, steam the buns for 1-2 minutes in the bamboo basket & remove.
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!

Coffee & Pistachio Soufflé by Josh Angus

May 4, 2021 7:10 pm Leave a Comment

About Josh Angus…

Head Chef at Michelin Starred restaurant Hide Ground 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 Pixar-style Ratatouille!

Equipment

Copper Tri-Ply 10cm Mini Casserole

Ingredients (coffee infusion)

Nescafe granules 30g

Whole milk: 625g

Caster sugar: 45g

Method (coffee infusion)

Bring the milk and sugar to boil.
Add the coffee, infuse for 30mins.
Blitz in the blender and pass through the chinois.

Ingredients (Coffee soufflé crème patissiere)

500g Infused coffee milk

4g Agar-agar

12g Caster sugar (1)

70g Plain flour

50g Caster sugar (2)

50g Soft butter

70g Egg yolks

Method (Coffee soufflé crème patissiere)

Mix the agar and the cater sugar (1) together.
Make a crumble with plain flour, soft butter and sugar (2)
Bring the infused coffee milk to boil, add the agar/caster sugar.
Bring back to boil and add the crumble. Stir well to make sure there is no lumps.
Boil for 2 minutes then turn the stove off and add the egg yolks.
Cool down quickly & put in the fridge to chill. Pass once cooled.
This mix will make more than you need but will freeze well.

Ingredients (Meringue for soufflé)

Meringue: (for 1 portion makes 2 1/2 little copper pan soufflés)

150g Egg white

60g Caster sugar

3g Albumina

Method

Mix Albumina and caster sugar together.

If you can find albumina its fine to leave out.

For the pistachio crumb…

Blitz 50g of pistachios in a blender to a coarse crumb.

Method (Soufflé process)

Preheat oven at 190c
Line the small copper pans with butter all around & add blitzed pistachios covering the bottom & side of the pan,
Have 200g of coffee crème pat mix to the side warm.
Start to whip the meringue to soft peaks, adding the sugar mix gradually.
Add ¼ off the meringue and beat it with the warm coffee crème pat, then slowly add the rest of the meringue with the spatula. Until completely mixed through, it is key that this part is done very gently to come the soufflé light.
Poor in a piping bag & fill up the copper pans ¾ full. Go around the pan with your thumb cleaning the sides. This will help the soufflé rise straight.
Cook in the oven top shelf for 8 to 10 minutes, soufflé should have risen dramatically.
Serve straight away with vanilla or pistachio ice cream.

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

Star Anise Apple Croissant Tarte Tatin Recipe by Josh Angus

6:43 pm Leave a Comment

An international favourite dessert, 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!