Tag Archive: home cooking

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

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    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:

    1. Mix the brine ingredients together.
    2. Place the bass portions in and leave for 20 minutes
    3. Remove, wash off in cold water and dry with kitchen paper.
    4. Place the portions onto squares of parchment paper until cooking.
    5. Place the pro ware steamer on top of the pan half filled with water.
    6. Bring it to the boil and turn down to a simmer
    7. 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 )
    8. Once cooked remove from the steamer.
    9. Allow the fish to rest for 2 minutes.

    Orange and Kaffir Butter Sauce:

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

    Pak Choi:

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

    Bean Sprout and Coriander Salad:

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

    To Serve:

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

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

  2. Sea Bass with Piquillo Sauce and Celeriac

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    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

    1. Peel and cube the celeriac and cook in plenty of salted boiling water until tender (approx. 30 minutes). Drain, allow to cool.
    2. 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.
    3. Finely slice the piquillo peppers and add to the pan with the caster sugar. Stir well.
    4. 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.
    5. Remove from the heat and allow to cool a little.
    6. Put into a blender or food processor and blitz until smooth. Season with salt and pepper and set aside.
    7. 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.
    8. 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.
    9. 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.
    10. 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.

  3. Seafood Shell Pasta with Cod, King Prawns & Scallops

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    Quick and easy but packed full of flavour, this fresh and vibrant dish is a must for any seafood lover. It’s perfect for any occasion, be it an intimate dinner party or a weeknight meal for the family as it’s so scaleable. We used cod, king prawns, and scallops but really you can use whatever fish takes your fancy, or what’s fresh that day!

    Equipment

    Copper Tri-Ply 20cm Saucepan

    Copper Tri-Ply 18cm Saucepan

    Copper Tri-Ply 24cm Saute Pan

    Ingredients

    Serves 4 

    12 king prawns, peeled

    4 scallops, sliced

    100g cod, sliced

    150ml tomato juice

    200ml fish stock

    4 garlic cloves, chopped (we like garlic!)

    20 cherry tomatoes, halved

    Chilli flakes, pinch

    2 tbsp parsley, chopped

    1 handful of fresh spinach

    2 tbsp fresh basil, sliced

    75ml rapeseed oil

    2 pinches sea salt

    350g giant shell pasta (you can use whichever type takes your fancy!)

    Tomato Puree

    Method

    1. Add the tomato juice and fish stock to a large saucepan like our Copper Tri-Ply 20cm Saucepan over a medium heat. Simmer until reduced by half.
    2. In our Copper Tri-Ply 24cm Saute Pan heat the rapeseed oil on a low heat and add the garlic. Fry until coloured. Add the chilli flakes.
    3. Add the peeled prawns, scallops and cod. Fry on a low heat for 3-4 minutes. 
    4. Add a big squeeze of tomato puree then pour in the fish stock and tomato juice before adding the cherry tomatoes, parsley, basil and spinach. Simmer on a low heat for two minutes.
    5. Add the pasta to a Copper Tri-Ply 18cm Saucepan with boiling, salted water, and cook for 10 minutes, until al dente, or as you prefer. Drain immedately and add to the sauce pan. Toss to combine with the sauce.
    6. Season with a squeeze of lemon, and serve!

  4. Vegetarian Ragu

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    Whether you’ve been a vegetarian your whole life, just fancy a change, or are looking to cut down on your meat intake, this veggie ragu is perfect! Packed full of vegetables, red wine, and with quorn mince, you’ll be returning to this recipe again and again. It’s even a one pot dish!

    Equipment

    It’s a one-pot dish!

    Copper Tri-Ply 20cm Saucepan

    Ingredients

    Serves 4 or 2 plus leftovers to freeze

    1 x carrot

    1x white onion

    1 x celery stalk

    Handful of celery leaves

    500ml passata

    1 bottle of red wine

    1kg quorn (or meat substitute of your choice)

    Lea & Perrins

    Salt and Pepper

    Method

    1. Finely chop the onion and fry in a little oil for 5 minutes, or until soft.
    2. Add the garlic and heat for 1 minute.
    3. Add the celery and heat for 1 minute (or longer if you’re also using the stalks). Add extra oil if it’s looking a little dry.
    4. Next, add the carrots and heat for 2 minutes (or as long as they take to soften) and then turn down the heat.
    5. If you’re making non vegetarian ragu then remove half of the vegetables at this point.
    6. Add the pack of quorn mince (or another alternative) of your choice.
    7. Add 1/4 of the bottle of passata, 1/4 of the bottle of red wine and mix in.
    8. Add enough vegetable stock, a little at a time, to make a stew-like consistency.
    9. Cook on a high heat until the alcohol has evaporated.
    10. Add a couple of shakes of Lea & Perrins, a tablespoon of salt and some pepper.
    11. Once all the alcohol has evaporated, turn to a low heat and leave to stew (with the lid on) for 30 minutes.
    12. Check on it after 5 minutes and then check every 10 minutes.
    13. Serve with your choice of pasta, rice, lentils, potatoes, you name it!

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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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company number 02251205
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