Tag Archive: Mains

  1. Traditional Scottish Cullen Skink

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    We love this Traditional Scottish Cullen Skink recipe. One of the favourites among the ProWare staff of all our 6 nations Rugby recipes, this hearty Scottish soup will surely be enjoyed by all. This soup is very similar to an American/Canadian chowder but has a more smokier taste to it.

    When making this recipe it’s best to use un-dyed fish, in fact you can also substitute any smoked fish you wish! A yellow looking dyed haddock is available at most supermarkets but the colour comes from a dye rather than the smoking process. You can find un-dyed smoked haddock at Waitrose, Ocado or a fish monger, it is kiln smoked rather than ‘liquid smoked’.

    Cullen skink is very simple with only a few ingredients and as such we were very pleased with the delicious result. There isn’t even garlic in it and I love garlic! It’s definitely not lacking without it.

    Our 26cm Copper Base Sauté Pan is the perfect pan for poaching the haddock in this recipe. It has a larger capacity than it’s Copper Tri-ply equivalent, glass lid so you can see exactly when it starts to boil as well as having much deeper sides therefore enabling you to poach the large portion of haddock in one go.

    You also don’t need to eat a large bowl of it as it’s very filling and we like that it’s not too rich at the same time too. Enjoy!

    Serves: 4-5
    Prep time: 15 minutes
    Cooking time: 45 minutes

    Ingredients

    • 900g Smoked Haddock
    • 1 medium onion, peeled and finely chopped
    • 1 leek, finely chopped
    • 1L whole milk
    • 30ml butter
    • 500-600g potatoes (we used 3 medium sized potatoes), peeled and cubed
    • Salt and pepper to taste
    • 1 bay leaf
    • Chopped chives
    • A small amount of butter/oil for frying

    Equipment

    Cooking Method

    1.  Lay the fish in the sauté pan and cover with milk. Add the bay leaf, cover and gently bring to the boil. Once the milk has boiled, the fish should be cooked. Remove a piece of fish to test, it should easily flake. Then remove the rest of the fish from the pan and set aside to cool.
    2. Place the stockpot/saucepan over a low to medium heat and melt the butter. Add the onion and leek then sweat the vegetables with the lid on without browning them for about 10 minutes.
    3. Once softened, add the potato and stir to coat with butter. Pour in 700ml of the haddock cooking liquid, 250ml of water and add the bay leaf. Bring to a simmer and cook until the potato is tender.
    4. While the potato is cooking, flake the haddock into bite sized pieces removing any skin and bones as you go.
    5. Once the potato is tender use your slotted spoon to remove about 1/3 of the potato and leek mixture and set to one side in a bowl.
    6. Discard the bay leaf and mash the remaining potatoes in the pan until the soup has thickened to your liking. Now add 3/4 of the haddock to the saucepan and return the un-mashed potatoes, onions and leeks.
    7. Give your saute pan a quick rinse out and heat some oil/butter in the bottom of the pan to a high heat and quickly fry the remaining haddock until slightly crisp on the edges.
    8. Season the soup to taste with salt and freshly ground pepper. Top each bowl with the crispy haddock mixture, a sprinkling of chives and enjoy with a slice of sourdough bread.

  2. Scottish Ale and Beef Chilli by BBQ Explorers

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    We owe a lot of culinary goodness to Scotland. This Scottish Ale and Beef Chilli by BBQ Explorers celebrates Innis & Gunn from Edinburgh. Founder and Master Brewer, Dougal Gunn Sharp, was the first Scottish brewer to win Champion Beer of Britain, and they are known for pioneering the cask-matured beer movement in Scotland.

    If you’re heading to Scotland anytime soon, make sure you check out our Top Foodie Picks of Edinburgh.

    If you’ve never considered using your bbq like this before then you should definitely check out our other BBQ Explorers recipes on our website.

    BBQ Explorers say:

    This Scottish beef chilli dish is delicious. An ideal summer meal to eat outdoors with family and friends. It’s also great for outdoor Halloween parties and 5th November too! The ProWare Kitchen Stainless Steel Tri-Ply Stockpot is ideal for bbq cooking and perfect for this chilli.

    Scottish Ale and Beef Chilli by BBQ Explorers
    Beef Chilli

    Serves: 6

    Equipment

    Stainless Steel Tri-Ply 24cm Stockpot

    Ingredients

    • 1.2kg diced beef
    • 600ml ale (we used Innis & Gunn cask matured ale brewed in Scotland) and 400ml of beef stock or you can use 1 litre of beef stock instead.
    • 250g smoked bacon lardons
    • 400g tin of chopped tomatoes
    • 400g tin of red kidney beans
    • 1 red pepper
    • 1 green pepper
    • 1 large onion
    • 1 red chilli
    • 5 garlic cloves
    • 1 tbs muscovado sugar
    • 2 tbs Worcestershire Sauce (or Henderson’s Relish if you’re from Yorkshire like we are!)
    • 1 tbs of tomato puree
    • 25g dark chocolate
    • Glug of rapeseed oil
    • 2 tsp smoked paprika
    • 2 tsp ground coriander
    • 2 tsp ground cinnamon
    • 2 tsp cumin
    • 1 tsp dried oregano
    • 1 tsp black pepper
    • 1 tsp sea salt

    Serve with

    • Rice
    • Grated cheddar cheese
    • Sour cream
    • Lime wedge

    Top cooking tip: “This is a great meal to cook outdoors on your BBQ. Prepare your bbq for direct cooking over charcoal and leave space for indirect cooking away from the charcoal so you can cook at a lower temperature. This is a long cook and will need additional charcoal midway through the preparation.”

    BBQ Explorers

    Equipment

    Cooking Method

    1. Place your stockpot directly over your charcoal and add a glug of rapeseed oil then let the pan heat up.
    2. Create your spice mix. Add together the smoked paprika, coriander, cinnamon, cumin, oregano, black pepper and sea salt. Give it a good stir and keep for later.
    3. Roughly chop the onion, red chilli, and garlic, add to the stockpot and cook for about five minutes.
    4. Add the bacon lardons and cook for a further five minutes.
    5. Next, add the diced beef and chopped tomatoes, give the meat a good stir.
    6. Add the tomato puree, Worcestershire sauce, spice mix, ale, beef stock and give the pot a big stir.
    7. Bring to the boil, put the lid on and move away from the direct heat and cook for two hours. Give the chilli a stir every 30 minutes or so.
    8. After a couple of hours, remove the lid and add the kidney beans, peppers, sugar and dark chocolate. Give it a stir and cook for another 30 minutes.
    9. Serve the beef chilli with rice, grated cheese, sour cream, and the juice from a lime wedge.
    Ingredients for beef chilli
    ProWare stockpot

  3. King Prawn, Chicken and Chorizo Paella by BBQ Explorers

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    Fancy trying something new? Well here is another excellent example of how to shake up the way you use your bbq with a King Prawn, Chicken and Chorizo Paella by BBQ Explorers.

    We love this modern take on paella, which yields a flavourful, delicious meal that even your kids will enjoy!

    If you’ve never considered using your bbq like this before then you should definitely check out our other BBQ Explorers recipes on our website.

    BBQ Explorers say:

    “The Proware Kitchen Stainless Steel Sauté Pan is ideal for this paella dish, which is both tasty and easily created on your bbq. Ideal for a summer meal outdoors.

    Some people are very protective about their favourite paella recipes and sticklers for traditional ingredients. I’m sure that I’m breaking a lot of rules here but who cares! Our recipe is delicious.

    It’s a great summer meal to eat outdoors with family and friends.”

    King Prawn, Chicken and Chorizo Paella by BBQ Explorers

    Serves: 4

    Ingredients

    • 300g fresh peeled cooked prawns
    • 5 skinless, boneless chicken thighs
    • 200g chorizo
    • 1 litre of fish stock
    • 4 garlic cloves
    • 1 onion
    • 1 carrot
    • 30g of fresh flat-leaf parsley
    • Rapeseed oil
    • 2 teaspoons smoked paprika
    • 1 yellow pepper
    • 1 red pepper
    • 1 tablespoon of tomato puree
    • 350g of paella rice
    • 150g frozen peas
    • 2 lemons

    Equipment

    Cooking Method

    1. Place your sauté pan over your bbq coals and add two tablespoons of rapeseed oil and let the pan heat up.
    2. Add the chopped chorizo to the pan and cook for five minutes, then remove the fried pieces and put them to one side.
    3. In the infused oil, cook the roughly chopped onion for five minutes and add the finely chopped garlic and carrot.
    4. Next, slice the chicken into pieces and add it to the pan along with the smoked paprika and cook it for around 6 minutes.
    5. Deseed and chop the two peppers and add to the pan with the tomato puree for a further 4 minutes.
    6. Stir in the paella rice for one minute so that it absorbs all the tasty flavours, and then add the fish stock and the cooked chorizo. Give the mix a stir, place the lid onto the sauté pan and cook for another 20 minutes.
    7. Check that the rice is almost cooked, add the frozen peas and put the lid back on to cook for three minutes before adding the king prawns. Stir them in and cook for a further five minutes with the lid on.
    8. Finally, season well, chop the flat-leaf parsley, scatter over the paella and serve it with lemon slices for squeezing over this fantastic dish.

    It’s a great summer meal to eat outdoors with family and friends and we know we’ll be cooking it all summer!

    King Prawn, Chicken and Chorizo Paella by BBQ Explorers
    King Prawn, Chicken and Chorizo Paella by BBQ Explorers

  4. Steak Cooked With Butter, Rosemary and Thyme by BBQ Explorers

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    BBQ Explorers are champions at showing just how versatile a bbq can be. This time, they’ve cooked up a treat – steak cooked with butter, rosemary and thyme, served with new potatoes and a tomato and rocket salad. A household favourite, this dish is perfect for those balmy evenings when you want to cook and eat outside.

    If you’ve never considered using your bbq like this before then you should definitely check out our other BBQ Explorers recipes on our website.

    BBQ Explorers say:

    The Proware Kitchen Stainless steel sauté pan is ideal for this steak dish. The steak is flavoured with rosemary, thyme, butter, and garlic. It’s delicious and easily created on your bbq!

    Rosemary and thyme sprigs are great with steak and garlic adds a strong flavour that complements the steak brilliantly. Butter not only adds a lovely flavour to the steak and also helps to make it juicier.

    BBQ Explorers steak in a ProWare stainless steel saute pan on the bbq

    Serves: 1 or 2, depending on how many steaks you have

    Ingredients

    • Your favourite thick cut of steak
    • 3 sprigs of thyme
    • 3 sprigs of rosemary
    • 3 garlic cloves
    • 2 tablespoons of rapeseed oil for frying
    • 75 grams of unsalted butter
    • New potatoes
    • Salad
    • Tomatoes

    Equipment

    Cooking Method

    1.  Remove your steak from the fridge and let it sit at room temperature for about 30 minutes prior to preparing it.
    2. Pat the steak dry with a paper towel, and then generously season with pepper and salt. Make sure to season the top, bottom, and sides of the steak.
    3. Heat your stainless steel sauté pan directly over the charcoal on your bbq to a high temperature. Once the pan is hot pour in the rapeseed oil and add the seasoned steak to the pan.
    4. Cook the steak for 30 seconds on the top, bottom and sides. Next, add the butter, herbs, and crushed garlic.
    5. As the butter melts, begin basting the steak with the garlic and herb-infused butter and keep turning.
    6. Next, remove from the pan once it hits the internal temperature that’s right for you. Meat thermometers are easy to use and ensure that you always have great tasting steak cooked the way you like it.
    7. For a medium rare steak the temperature should be between 54 to 57°C, medium would be 57 to 63°C, medium well done would be 63-68°C and well done would be 68°C and above.
    8. Once out of the pan, let the steak rest for 5 minutes before serving. We served the dish with a tomato salad and new potatoes. Absolutely delicious.
    BBQ Explorers steak in a ProWare stainless steel saute pan on the bbq
    BBQ Explorers and ProWare saute pan on the bbq

  5. Murgh Makhani (Butter Chicken Curry)

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    Originating from New Delhi, Murgh Makhani translates as Buttery Chicken and is a world-renowned and loved Indian curry. Because of its mild and sweet flavour, it goes perfectly with our Coriander Rice (see the recipe below) but if you’re not a coriander fan then basmati rice works just as well!

    This Murgh Makhani (Butter Chicken Curry) is perfect for a Friday Night Fakeaway, weekend meal for the family, or can be meal prepped and frozen for later. If you have the time then you should definitely consider marinating the chicken overnight for an extra punch of flavour and aroma.

    Our Copper Base Sauté Pan is the star of the show in this recipe so find out what we love most about this range here.

    Muyrgh Makhani Butter Chicken

    Curry

    Serves: 4
    Cooking time: 35 minutes

    Coriander Rice

    Serves 4

    Cooking time: 20 minutes

    For the Marinade

    • 600g boneless chicken thigh/breasts
    • 100ml plain yoghurt
    • 1 tbsp minced garlic
    • 1 tbsp minced ginger
    • 2 tsp garam masala
    • 1 tsp turmeric
    • 1 tsp cumin
    • 1 tsp chilli powder
    • 1 tsp salt

    For the curry

    • 2 tbsp oil
    • 20g butter
    • 1 onion chopped
    • 1 tbsp minced garlic
    • 1 tsp minced ginger
    • 1 tsp cumin
    • 1 tsp garam masala
    • 1 tsp ground coriander
    • 1 tin 400g crushed tomatoes
    • ½ tsp chilli powder
    • 100ml double cream
    • ¼  tsp sugar
    • 1 tsp fenugreek leaves
    • 1 tbsp coriander, finely chopped

    For the Coriander Rice

    • 300g basmati rice
    • 500ml water
    • ¼ tsp salt
    • 60g butter
    • 1 small bunch of coriander, finely chopped

    Equipment

    Cooking Method (Curry)

    1.  Marinate the chicken with all the marinade ingredients for at least 30 minutes, or overnight if you have the time.
    2. Heat 2 tbsp oil in the pan, brown the chicken for 5 mins turning once halfway through, and then set it aside.
    3. In the same pan, swirl in the butter and the onions, scraping the bottom bits of the pan. Fry for 5-8 minutes until the onions soften, stirring regularly.
    4. Stir in the garlic and ginger and fry for 1 minute until fragrant, then add the ground coriander, cumin, chilli powder and garam masala for a further minute to cook out the spices.
    5. Pour in the crushed tomatoes and then simmer for 10 minutes until the sauce thickens and turns a deep red brown. Blend the sauce.
    6. Stir through the cream, sugar and methi leaves. Add the chicken with its juices back into the pan and cook for a further 8 minutes. Stir through and garnish with the chopped coriander.

    Cooking Method (Coriander Rice)

    1. Melt the butter in the saucepan and fry the coriander until it wilts, then set aside in a dish.
    2. Rinse the rice and add to the saucepan along with the water and the salt.
    3. Bring the rice up to boiling point, then lower to a gentle simmer with a lid on until all the water is absorbed.
    4. Stir through the melted coriander butter into the rice.

  6. Authentic Thai Jungle Curry with Sea Bass by Marni Xuto

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    Chef and content creator Marni Xuto with a recipe at the Great British Food Festival

    Marni Xuto grew up in the heart of Bangkok and her recipes are like love letters to Thai cuisine. She is a content creator and recipe developer, often found giving cooking demonstrations at top food festivals, or cooking classes at School of Wok. We are thrilled to be sharing this Jungle Curry with Sea Bass from Marni and hope you love it as much as we do!

    Head to Marni’s website for more information here and follow her on social media for delicious recipes and top tips for cooking Thai food.

    This recipe is inspired by Songkran or เทศกาลสงกราน (Thai New Year) which is celebrated on 13th April each year. It is also known as the Water Splashing Festival and marks the beginning of the Buddhist New Year.

    Marni’s Authentic Thai Jungle Curry recipe is bursting with flavour. In fact, Jungle Curry is said to take its name from having so many vegetables and plant-based ingredients packed in that it’s like having a dish with an entire jungle in it! Originating from the Northern, forested areas of Thailand, this curry usually omits coconut milk because coconuts aren’t normally found in the rainforests.

    Did you know: Jungle Curry was originally cooked mostly with wild boar! Nowadays it’s most commonly made with chicken or pork but Marni’s version is made with sea bass which is a great pescatarian alternative!

    Serve : 2-3

    Prep time: 10 minutes 

    Cooking times : 10-25 minutes 

    Ingredients for the Jungle Curry paste

    • 50g of shallot, sliced
    • 20g of finger roots, trimmed and chunkily cut*
    • 10g of green British chilli, chunkily cut
    • 10g of Galangal, chunkily cut
    • 10g of coriander stalks
    • 4g of dried medium-heat red chilli
    • 3g of lime zest
    • 1g of red bird’s eye chilli, chunkily cut (optional)
    • 1 stalk of lemon grass, trimmed and chunkily cut
    • 4 cloves of garlic, peeled
    • 2 tbsp of vegetable oil
    • 1-2 tbsp of water
    • 1 tsp of shrimp paste
    • 2/3 tsp of sea salt

    *Fun fact about Finger Roots: Marni says “Finger roots is an essential ingredients for a Jungle Curry because it helps eliminate the strong seafood smell. It is also packed full of remedial properties and some have said it is a Ginseng of Thailand. It helps to ease indigestion, as the original jungle curry is rather spicy which could cause dyspepsia.”  

    Are you struggling to source finger roots? Don’t worry because you can use a small amount of young ginger (7g) and then amend the galangal to 15g as a replacement.

    Ingredients for the Jungle Curry

    • 180g of sea bass fillet, pat dried
    • 100g of bamboo shoots, sliced
    • 80g of red pepper, chunkily cut
    • 80g of green beans, trimmed and cut
    • 80g of Thai eggplant, trimmed and quartered (can be substituted for aubergine)
    • 60g of baby corn, sliced
    • 60g of brocolli, trimmed and cut
    • 15g of holy basil leaves
    • 10g of fresh, young green peppercorn
    • 10g of butter
    • 4 tbsp of vegetable oil
    • 1 tbsp of fish sauce
    • 1 tbsp of oyster sauce
    • 2 tsp of sugar
    • 450ml of water
    • 1 pinch each of salt and ground black pepper

    Equipment

    Marni uses our Copper Base Range in this recipe. Check out 7 things we love about our Copper Base Range!

    Cooking Method

    1. Blend the curry paste ingredients in an electric blender or pound them in a pestle and mortar until smooth. 
    2. Next, gently fry the paste with two tablespoons of the vegetable oil in Copper Base 26cm Sauté Pan over a medium heat until infused and stir it regularly. 
    3. Onto the vegetables! Add the bamboo shoots, red pepper, green beans, broccoli, baby corn and then gently stir them in for approximately 1 minute. 
    4. Pour in the water and then bring it to a boil.
    5. Add Thai eggplant and fresh peppercorn and then simmer it for approximately 20 minutes. 
    6. In the meantime, gently fry the sea bass fillets (with the skin side down first) with the rest of the oil in a Copper Base 24cm Non-Stick Frying Pan over a medium to high heat.
    7. Season the fish with salt and pepper and then add the butter. Once it has stopped spitting, you can then baste the fish as it fries.
    8. After the skin has turned golden and crispy, carefully flip the sea bass and then cook it for approximately 30 seconds to 1 minute.
    9. Continue to baste for a better colour on the skin (if required).
    10. Next, remove the sea bass and then rest it on kitchen paper. 
    11. Scatter holy basil on top of the curry and fold it into the mixture.
    12. Transfer the curry into a serving bowl and then place the fish fillet on the top.
    13. Enjoy and let us know what you think!
    Seabass Jungle Curry served in a ProWare 26cm saute pan
    Serve up and enjoy!

    Marni says: “For me… I just place the fish fillets on top of the curry in the sauté pan and serve. Enjoy this aromatic Thai Curry with Thai Jasmine Rice.“

  7. Authentic Thai Nam-Prik-Ong with Spring Vegetables by Marni Xuto

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    Chef and content creator Marni Xuto with a recipe at the Great British Food Festival

    Here is another fab recipe from Marni Xuto: Nam-Prik-Ong with Spring Vegetables.

    Marni Xuto grew up in the heart of Bangkok and her recipes are like love letters to Thai cuisine. She is a content creator and recipe developer and can often be found giving cooking demonstrations at top food festivals, or cooking classes at School of Wok.

    Check out Marni’s website for more information here and make sure to follow her on social media for delicious recipes and top tips for cooking Thai food.

    This recipe is inspired by Songkran or เทศกาลสงกราน (Thai New Year) which is celebrated on 13th April each year. It is also known as the Water Splashing Festival and marks the beginning of the Buddhist New Year.

    Originating from Northern Thailand, this dish can be eaten by hand, is easy to make, and is a great dish to share as a dipping sauce in particular. Although it isn’t widely known outside Thailand, it is a true Thai favourite.

    Marni’s Nam-Prik-Ong is served in our Stainless Steel Tri-Ply 9cm Mini Pan. These brilliant little pans are perfect for serving individual portions, side dishes, jus, gravies, you name it. They also come in Copper Tri-Ply!

    Did you know: Nam-Prik means “hot sauce” from nam meaning water and prik meaning chillies!

    Serve: 1-2

    Prep time: 15 minutes

    Cooking time: 45 minutes

    Ingredients for the chilli paste

    • 100g of shallots, chunkily chopped
    • 4g of mild dried chilli, soaked in water
    • 2g os kaffir lime leaves with the stalks removed
    • 1 stalk of lemon grass, chunkily cut
    • 1 bulb of garlic, peeled
    • 2 tbsp of water
    • 1 tbsp of oil
    • 1 tsp of shrimp paste
    • 2/3 tsp of salt

    Ingredients for the dip element

    • 400g of tomatoes, chopped
    • 250g of lean pork mince
    • 150ml of water
    • 90 ml of vegetable oil
    • 1.5 tsp of sugar
    • 1 tsp of fish sauce
    • 1 tsp of tomato puree

    Serve with your choice of spring vegetables

    • 1 artichoke
    • 1 handful of asparagus
    • 1 handful of carrots
    • 1 handful of cabbage
    • 1-2 aubergines

    Equipment

    Marni uses pans from across our ranges in this recipe. Check out what we love about each of them here!

    Cooking Method for the Nam-Prik-Ong

    Authentic Thai Nam-Prik-Ong with Spring Vegetables by Marni Xuto
    You can tell this dish is packed with punchy flavours!
    1. Blend the chilli paste ingredients in an electric blender or pound them in a pestle and mortar. 
    2. Gently fry the paste with the vegetable oil in a Copper Tri-Ply 24cm Non Stick Frying Pan, over medium heat until it has infused. 
    3. Add in the mince and fry it over a medium heat, stirring it until the mince is cooked.
    4. Next to add are the tomatoes. Stir them until the tomato peel comes away from the flesh. 
    5. Pour in the water and bring it to the boil for approximately 5 minutes. Simmer it until the liquid reduces (approximately 25 – 30 minutes), making sure you stir it regularly. 
    6. Meanwhile, prepare the Copper Base 20cm Saucepan and Stainless Steel Steamer. The time you steam the vegetables for will depend on your preference.  
    7. Turn your attention to the Nam-Prik-Ong mixture. Season with the sugar, fish sauce, and tomato puree. Turn the heat up and cook for another 3 minutes. 
    8. Finally, transfer the Nam-Prik-Ong into a Stainless Steel Tri-Ply 9cm Mini Pan. Arrange the steamed and fresh vegetables around the paste, serve with Thai sticky rice, and enjoy!

  8. Authentic Thai Pad See Ew with Prawns by Marni Xuto

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    Chef and content creator Marni Xuto with a recipe at the Great British Food Festival

    Marni Xuto grew up in the heart of Bangkok and her recipes are like love letters to Thai cuisine. She is a content creator and recipe developer and can often be found giving cooking demonstrations at top food festivals, or cooking classes at School of Wok.

    Check out Marni’s website for more information here and make sure to follow her on social media for delicious recipes and top tips for cooking Thai food.

    Marni’s Pad See Ew with Prawns is inspired by Songkran or เทศกาลสงกราน (Thai New Year) which is celebrated on 13th April each year. It is also known as the Water Splashing Festival and it also marks the beginning of the Buddhist New Year.

    Pad See Ew is a famous Thai street food and translates literally as “fried with soy sauce”. It is known for its gorgeous caramelised noodle flavour that comes from cooking it at a high heat.

    Did you know: The noodle stir-frying technique used for Pad See Ew originated in the Guangdong province of Southern China

    Serve: 1

    Prep time: 10 minutes 

    Cooking time: 5-8 minutes

    Ingredients for the sauce

    • 1 tbsp of dark soy sauce
    • 1 tbsp of sugar
    • 1/2 tbsp of oyster sauce

    Ingredients for the stir-fry

    • 150g of fresh flat rice noodles
    • 100g of pak choi, trimmed and chunkily cut
    • 80g of raw King prawns, peeled and de-veined
    • 40g of baby corn, sliced
    • 20g of mangetout
    • 20g of broccoli
    • 1 egg
    • 2 cloves of garlic, peeled and finely chopped
    • 2-3 leaves of coriander (optional)
    • 3 tbsp of vegetable oil
    • 1 tsp of lemon juice
    • 1 tsp of sesame oil (optional)
    • 1/8 tsp of chilli flakes (optional)
    • 1 pinch each of salt and pepper

    Equipment

    Marni uses our Stainless Steel Tri-Ply Range in this recipe. Check out 7 things we love about this range!

    Cooking Method

    1. Mix the sauce ingredients into a small bowl and set aside.
    2. Fry the prawns in a tablespoon of vegetable oil using a Stainless Steel Tri-Ply 20cm Non-Stick Frying Pan over medium to high heat. Once they are cooked, remove them and set aside. 
    3. Return the pan to the hob over a medium heat and add the rest of the oil and the chopped garlic. Then, gently fry it until it turns slightly golden. 
    4. Crack an egg into the pan and leave it until it is slightly cooked, before beating it with a spatula. 
    5. Add the baby corn, mangetout, broccoli. Season with salt and pepper and stir until the broccoli softens.
    6. Add the pak choi, rice noodles and the sauce mixture and stir until the sauce coats the noodles. 
    7. Add the prawns, season with salt and pepper and then stir.
    8. Squeeze a little lemon juice, pour a little sesame oil, and scatter some chilli flakes, then garnish with coriander leaves and serve immediately.
    King Prawn Pad See Ew pictured on a plate with one noodle being pulled high above the plate. The frying pan with the rest of the dish is seen in the background.
    Just look at those colours!

  9. A Night at The Swan Inn with Paul Welburn

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    On a crisp and clear February evening, we were warmly welcomed into The Swan Inn, nestled in the beautiful Oxfordshire village of Islip.

    Headed up by Chef Patron Paul Welburn (who achieved a Michelin Star at The Oxford Kitchen), The Swan boasts cosy and stylish décor with a personal touch. The village’s roots are not forgotten with artwork from the local community up in the bar and restaurant.

    The history

    Before we get onto the food, a little about The Swan itself. A beautiful 17th century Cotswolds pub, it has frequently changed hands, and never quite found its place in the hearts of the locals. Until now. A group of four couples in the village approached Paul with a proposition – to make something really special – and The Swan was re-born. On arrival, the shiny, open kitchen is the first thing you see and the mouth-watering smells are a promise of what’s to come. The Swan boasts a cosy bar area, which you can relax in before moving through to the Cygnet restaurant and bar.

    A must-see feature? The immaculately and inventively decorated toilets. They are themed, one in the style of each couple, and range from a London nightclub-inspired disco to Henley Regatta. The artwork, and sculptures are also captivating.

    The impressive bar within the Cygnet Restaurant

    The Tasting Menu

    The four course tasting menu is £60 per person and changes each week so you have to keep coming back for more. And you’ll definitely want to! With a flight of paired wines at £40 per person, we’ve booked ourselves in again!

    Paul’s innovative take on sesame prawn toast

    Bread and Snacks

    We started off with delicious warm bread, accompanied by salted butter and yeast butter – both divine. Paul created some delicious amuse bouches including his signature trout ceviche tartlets with gin and tonic coulis. A bold and innovative take on sesame prawn toast was plated in our Copper Tri-Ply mini frying pan and elevated a family favourite to fine dining heights. Our Copper Tri-Ply Range is especially fab for serving up dishes. Check out what else we love about it here!

    These snacks went perfectly with a bold mango cocktail. The Cygnet boasts an excellent wine and cocktail list, with their bartenders happy to whip up whatever takes your fancy!

    Each course celebrated a key ingredient. The carrot for starters, halibut in the fish dish, pork for the main, and pear for dessert. These ingredients absolutely sang and each dish was a completely new take on anything we have had before.

    The joy of the Cygnet is that the menu changes every few weeks so there are always new and exciting culinary journies to be had! The produce is all locally sourced and is a real celebration of British products.

    Starter

    Paul’s starter was a whole carrot, cooked in its own juices, with dukkah, goats curd and black garlic. It was a true celebration of the carrot as we’ve never seen it before!

    Charred carrot, dukkah, whipped goat’s curd, black garlic

    Fish

    The baby gem, caper and raisin puree was a real highlight of the halibut dish, which was topped off by a lemongrass velouté. The fish was melt-in-the-mouth, and combined with the rich flavours, was probably my favourite dish!

    The divine halibut dish
    Look at that crackling tweel!

    Main

    A pork fillet and slow cooked collar, sage dumplings, ‘chutney’ sauce and radish was the main event. Impressively topped with a crackling tweel, the slow cooked collar melted in the mouth and, combined with the sage dumpling, was a real winter treat.

    The ‘chutney’ sauce packed a punch and was full of flavour. The sage and radish cut through the rich pork. If you’re doing the wine pairing, you won’t be disappointed. Accompanying this wintery main was a full-bodied German 2020 Pinot Noir. It’s a testament to the thoughtfulness behind the wine pairings that we had never had a German Pinot Noir before, and it complimented the dish perfectly.

    Dessert

    Continuing along the theme of warming winter flavours, the sticky pear pudding with butterscotch sauce and iced pear was joyous.

    This little corner of culinary heaven is just what the area needs. It’s delicious fine dining at affordable prices. The welcoming, friendly atmosphere of a village pub lives on, but it is now so much more than a pub. The Swan is also a 10 minute walk from the train station, with direct trains to London in just over an hour. It really is a must-visit destination, perfect for family dinners, celebrations, date night, or just a bit of a treat. Book on their website now!

    Written by Eliza

  10. Lamb Rack, Lamb Fat Hasselback Potatoes, and Asparagus

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    In honour of British Asparagus Month, we’re sharing a recipe from Paul Foster’s wonderful new cookbook ‘How to Cook Meat Properly’.

    Paul has an amazing culinary history, working across the world, including at renowned restaurants  Le Manoir aux Quat’ Saisons and  L’Auberge de l’Ile. This recipe is another of his modern British showstoppers.

    Ingredients

    For the Rack of Lamb

    • 1 four-bone rack of lamb
    • 5 sprigs thyme
    • 50g of butter
    • 2 cloves garlic

    For the Lamb Fat Hasselback Potatoes

    • 500g minced lamb fat
    • 2 small Maris Piper potatoes
    • Sea salt

    For the Asparagus

    • 10-12 spears of asparagus

    For the Lamb Sauce

    • 200g lamb trimmings
    • 2 tsp sunflower oil
    • 2 banana shallot, peeled and cut in ¼
    • 3 cloves garlic crushed
    • 10 sprigs thyme
    • 10 coriander seeds
    • 300g dry white wine
    • 300g reduced chicken stock
    • 450g reduced lamb stock

    To finish:

    • Extra Virgin Rapeseed Oil

    Method

    Rack of Lamb:

    1. Place the rack of lamb fat-side down in a hot frying pan. Heat until golden in colour.
    2. Add the butter and thyme to the pan. Lightly crush the garlic and add that as well. Keep a moderate heat to the pan so the butter is foaming.
    3. Use a spoon to baste the meat and the bones. Ensure the lamb stays fat-side down at all times.
    4. Place the pan into the oven at 170c and cook for around 10 minutes so the eye of the meat is pink. It should be 50°C in the centre.
    5. Remove and allow to rest for 8-10 minutes.

    Lamb Fat Hasselback Potatoes:

    1. Add 100g of water to the lamb fat and bring to the boil in a heavy-based pan.
    2. Cook until all of the water has evaporated, stirring regularly.
    3. Turn the heat down and render the fat until it is golden brown.
    4. Pass through a sieve.
    5. Pre-heat the oven to 190°C.
    6. Wash the potatoes and cut three-quarters of the way down with a sharp knife. Each slice should be 1-2 mm apart.
    7. Season the potatoes with salt and submerge in the lamb fat.
    8. Heat on the stove until the fat reaches 180°C then place the pan in the oven and cook for 30-40 minutes.
    9. The potato should be golden and crispy and fluffy in the centre.
    10. Drain on kitchen towel and season with sea salt.

    Asparagus:

    1. Cut the woody end off the asparagus and peel the skin around an inch from the top, all the way down.
    2. Wrap in a damp cloth until needed.
    3. Blanch the asparagus in boiling salted water for 2 minutes when the lamb is resting.
    4. Remove and season with sea salt.

    Lamb Sauce:

    1. Brown the lamb trimmings in the oil.
    2. Add the shallots and continue to brown.
    3. Add the white wine to deglaze and reduce by ¾.
    4. Add the rest of the ingredients.
    5. Bring to the boil and cover.
    6. Simmer gently whilst covered for 30 minutes.
    7. Adjust the consistency by reducing if needed and season to taste.
    8. When finished pass through a fine sieve and a muslin cloth.

    To serve:

    1. Carve the lamb into slices down the bone.
    2. Ensure the potato is hot by flashing through the oven for a couple of minutes.
    3. Arrange the components on the plate.
    4. Heat up the sauce and spoon over.
    5. Finish with a drizzle of extra virgin rapeseed oil.

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info@proware-kitchen.co.uk
5 Churchill Way, Sheffield, S35 2PY
 
 
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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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