We are thrilled to share this recipe with you for Roasted Pheasant Cock-a-Leekie which is the perfect autumnal recipe for our Stainless Steel Tri-Ply Pans. Traditionally made with chicken the broth is thickened with barley whilst the prunes add a rich colour and sweetness.
Bring the chicken stock to the boil in a 20cm Proware Saucepan , add the pearl barley & onion & simmer for around 25 minutes or until the barley is tender.
Heat the grapeseed oil in your Proware Non-Stick Frying Pan & seal off the bacon lardons until golden brown & roasted all over, drain but keep the fat from the pan, set aside.
Add the pheasants to the bacon fat in the pan & seal the birds all over until evenly roasted, set aside.
Add the leeks cut side down to the hot fat in the pan & sauté until golden brown, drain on kitchen paper & set aside.
Place the leeks into your Proware Stockpot neatly, top with the bacon lardons, the prunes, then pour over the chicken & barley stock & lastly top with the pheasants, roast for 25 minutes in the oven or until the leg part of the birds probes to 65c.
Remove the stockpot from the oven, take off the pheasants & place onto a cutting board, put the stockpot – be careful as the pot will be life changingly hot – on to the heat & emulsify the butter into the cock- a-leekie mixture then the parsley, check the seasoning, turn off the heat.
Carve the pheasants into legs, breasts & serve the birds back on top of the cock-a-leekie mixture & put in the middle of a table so everyone can help themselves to the meat & broth underneath!
We are delighted to share this recipe with you for Bonfire Bangers which is the perfect autumnal recipe for our Copper Tri-Ply Sauté Pan. The free-range pork from field&flower is reared outside all year round. Simon Price, a fourth-generation farmer practices the highest animal welfare standards and is recognised by RSPCA Freedom Foods. His pigs are allowed to grow slowly in a natural environment which gives exceptional tasting pork.
Heat the oven to 190C/170C fan/Gas Mark 5. Toss the sausages in a little olive oil and spread out on a baking tray. Cook for 30 minutes until browned all over, turning occasionally.
Meanwhile, heat the olive oil in a sauté pan. Add the onion, celery, red pepper and bacon and cook for 5-10 minutes until the onion is softened and the bacon is cooked. Add the garlic and chilli flakes and cook for a further 1-2 minutes.
Add the chopped tomatoes, passata, mustard, Worcestershire sauce, bay leaves and sugar. Bring to the boil and simmer, uncovered, for 10 minutes.
Add the beans and simmer for 15 minutes longer, topping with a little boiling water if the mixture reduces too much.
Nestle the cooked sausages into the bean mixture and place into the oven, cooking for 30 minutes more. Once cooked and bubbling all over, remove from the oven.
Sprinkle with parsley (if using) and serve with crusty bread.
As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish. Delicate flavour in a rich and creamy broth, a generous spoon of chilli and pleasing undertones of heat, our fish chowder has all the substance we crave in the winter months.
Heat the oil in a stockpot or large saucepan over a medium heat, then add the onion, bacon and garlic. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir regularly to avoid burning the garlic. Stir in the flour and cook for a further 2 minutes.
Pour in the fish stock and bring to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.
Add the chilli powder, milk and seasoning to taste.
Tip in the fish pie mix and gently simmer for 4 minutes. Add the cream and sweetcorn and simmer for 1 minute more.
Check the seasoning and serve with the spring onions on top.
280g of artichoke hearts, (approx. 1 jar of marinated artichokes in oil)
70g of unsalted butter
1 leek, finely sliced
3 garlic cloves, sliced
150ml of white wine
300g of orzo
800ml of vegetable stock
1 handful of soft herbs, chopped (we used parsley, chives and tarragon)
80g of Parmesan, grated
1 lemon, zested
Melt 20g of the butter in a saucepan and sweat the leeks and garlic until soft but without colour. Add a pinch of salt.
Add the orzo to the pan followed by the wine. Reduce by half.
Once the wine has reduced, add the warm stock, a ladle at a time, until the orzo is cooked through. Wait for the stock to be absorbed by the orzo before adding another.
As the orzo is cooking, place two-thirds of the artichokes in a blender along with the oil. Reserve the remaining third to fold through at the end. Blend the the artichokes to a smooth and creamy purée, adding a splash of water if needed. Taste and season with salt.
Once the orzo is just cooked, fold through the puree and stir through until warmed.
Turn off the heat and fold through the Parmesan and remaining butter. Place a lid on the pan and leave to sit for 5 minutes before serving.
As the risotto rests, toast a handful of pine nuts in a hot dry pan until golden.
To finish, stir through plenty of fresh herbs and some lemon zest and garnish with the toasted pine nuts.
We have been lucky enough to collaborate with Michelin Starred Chef Brad Carter and his team at Carters of Moseley to bring you this fabulous recipe.
Unsurprisingly there has been no compromise in selecting some of the best local ingredients for the recipe. Carters have used Caledcott’s Cotswold White free range chicken and Droitwich Sea Truffle Salt produced by Churchfields Saltworks.
Salt-baking the chicken helps it maintain moisture and results in an incredibly intense flavour. Combined with the black garlic mayonnaise, glazed offal and the leek and onion this dish is guaranteed to delight.
Carters have also taken the hassle out of finding a wine pairing to impress. Just as they do in the restaurant they’ve recommended natural, organic, bio-dynamic wines. Focusing on dry white wines from Austria they’ve recommended a wine for every budget:
Preheat oven to 190°C. Remove the giblets from the inside of the chicken and discard the neck. Prepare the heart and kidneys by trimming away the sinew. Set aside, leaving whole.
Quarter the onions and push inside the chicken. Tie the chicken back up using cooking string and prepare to cover with salt.
Mix the egg whites with the Sea Truffle Salt. Make a chicken shaped pile of the salt mixture in the middle of the Proware Roasting Tray and place the chicken on top. Then evenly cover the chicken with the remaining salt. Put the chicken in the oven for 1 hour.
Remove from the oven and rest in the salt for around 20 minutes.
Next, prepare the leeks by cutting lengthwise leaving a little of the root attached to hold it together during cooking. Blanch in boiling water for 1-2 minutes. Refresh in the ice water, remove from the water and dry thoroughly. Set aside.
For the black garlic mayonnaise
Whisk together the egg yolks, mustard powder and vinegar until it thickens and becomes pale in colour.
Slowly start to add the oil at a steady stream whilst continually whisking.
Once all of the oil has been added and the mayonnaise has thickened, add the salt to taste and whisk in the black garlic puree.
Return to the chicken
Crack the salt crust away from the chicken and remove the whole bird from the roasting tray and place on a chopping board. Take the breast off the carcass followed by the legs and oysters. Carefully remove the leg meat from the bones, keeping the meat as whole and intact as possible. Remove the onions, flake into petals and set aside.
Fry the chicken in a dry frying pan to crisp up the skin then carve into 4 even portions. Keep warm.
Fry the onion petals until they colour on the edges. Put the frying pan on to heat until ‘medium hot’ then add the rapeseed oil. Fry the leek on the cut side down until it’s coloured golden brown. Remove and keep warm.
Add the offal to the frying pan and increase the heat. Seal on all sides then add the chicken stock and reduce by ⅔. Then add the soy sauce and reduce by ⅔ again to glaze the offal. Keep warm.
Place the leek onto the plates just off centre.
Place a piece of carved chicken next to the leek, followed by the onion petals.
Spoon over the offal glaze onto the leek and chicken.
Pipe a dot of black garlic mayonnaise onto the plate and serve with some of the Sea Truffle Salt on the side for dipping.
Find out more about Droitwich Salt and shop the range here.
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 (Gift of the Year 2018), 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!
Using a blender, combine the ginger, garlic and 4 tbsp water into a smooth paste.
Heat the oil in a wide, heavy pot over a medium-high heat and brown the meat in several batches. Set to one side.
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.
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.
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.
Cook for a further 3-4 minutes then add 425ml water and bring to the boil.
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.
When the meat is tender, turn the heat up, remove the lid and boil off some liquid.
Before serving, skim off as much fat as you can from the top and sprinkle with garam masala and some freshly ground black pepper.