Tag Archive: Mains

  1. Texas Inspired Hog Roast

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    If you’ve ever had good BBQ or smoked meat, you know there is nothing else like it. In 2012 my husband and I along with some of our friends travelled to Texas for our close friend’s wedding and the people, the heat and most of all the food did not disappoint. When in Texas, one must eat as a Texan and that is what we did. Our host and hostess planned many ‘Americazing’ food venues for us to visit including one BBQ restaurant, The Salt Lick, which featured in the TV show Man V Food. Here we tasted scrumptious brisket, succulent sausages and finger lickin’ ribs which has seemed to fuel our obsession with smoked food since returning to the UK.

    ProWare's Hog Roast - photos from Texas

    We have done brisket (our favourite) many times now, pork chops and salmon, but my husband being ever keen for something bigger and better decided he wanted to slow roast half a pig. We’ve done it twice now, once in April and then again in August for a large family reunion, both of which were roaring successes. We also referred to Project Pig in Manchester for guidance & instruction which proved very helpful.  The next plan of action is to attempt spit roasting a lamb.

    Written by Corin

    Serves: 40+

    Prep time: 2 hours

    Cooking time: 14-17 hours

    Building the Pit

    We used breeze blocks to construct the pit and made a wooden frame which we later wrapped in aluminium foil and used wire to attached various oven shelves to. The frame fit in the pit so we could rest the pig on this while cooking and also remove it more easily when it had finished cooking. Another option is to get wire racking to cook the pig on, however it’s important to make sure this wire is food safe and okay to cook with.

    Scoring the Skin

    We used a Stanley knife to score the skin side of the pig as you would for a typical pork roast, in intervals of 2cm, being careful not to penetrate the fat through to the meat layer.

    Salt

    After scoring the skin we massaged salt into the exterior of the pig on both sides starting with the rib side first using Maldon Sea Salt. The smoked Maldon Sea Salt is preferable; however we just used what we had. Be very generous with the salt (we must have gone through over a box of the sea salt) and then leave the salt to sit for a half an hour. This will dry out the moisture in the skin and hopefully lead to yummy crackling.

    Olive Oil

    After letting the salt sit for half an hour brush it off and cover the whole pig in a generous amount of olive oil.

    Dry Rub

    Then massage in the dry rub. Any homemade or store bought spice/herb mix will do. Ours had cayenne pepper, garlic powder, onion powder, paprika, black pepper and tarragon.

    Meat Injections

    We injected the meat with a mixture of apple, white grape, and lots of sugar and salt.  Quantities wise, we used approximately 2 cups of apple juice, 2 cups of white grape juice and 3 heaping dessert spoons of sugar and salt. Using a meat injector, we used something similar to this, to inject the meat with juice in various different places.

    Aluminium Foil

    Next was to wrap the pig in aluminium foil and transfer it (requiring at least 2 people) to the pit. Make sure the pig is wrapped securely. The juice injected in the pig will enable the meat to slowly steam and become very, very tender.

    pig prep

    Timings and Temperatures

    We roasted the pig for a total of 16 hours(Starting at around 9pm and finishing the following day around 1pm) It’s helpful to use a meat thermometer to check the internal temperature, which should reach at least 66°C and no more than 69°C. About 3 hours before serving we unwrapped the foil from the pig and flipped it so it was skin side down on the grates. Then 1 hour before eating we flipped it back over to heat the other side and raked the coals under the pig to lower the heat. We then removed the pig from the roasting pit and wrapped it loosely with the aluminum foil and let it rest for 30 minutes before eating.

    Fire

    We used store-bought hardwood charcoal (it’s even better if you can make your own!) mixed with wood to get it going.  We used a small fire pit to one side of the large roasting pit to prepare the charcoal. The fire should be fuelled about every hour to hour and a half. Throughout the night we took it in shifts to get up, build a new fire and wait for the charcoals to become red.  Once we unwrapped the pig we added a few hickory wood lumps/briquettes (not charcoal) when refueling the fire which adds a smokey flavour. These are easily available online.

    Hog roast during

     Apple Sauce and BBQ Sauce

    We made a simple Bramley apple sauce and BBQ sauce for people to add to their meat. There are lots of different recipes online so you can choose one to your liking. Check out the BBQ sauce here and applesauce here.

    party time

     

  2. Fricassee of Mushrooms by Luke French

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    For this recipe we used a mixture of oyster, button and chestnut mushrooms, slicing the larger mushrooms where needed, however as an alternative you can use wild mushrooms which will infuse this dish with strong forest flavours.

    ProWare's Fricasse of MushroomsProWare's Fricasse of Mushrooms in our Copper Tri-Ply Saute Pan

     

     

     

     

     

     

    Be careful if foraging for wild mushrooms as it is important not to eat any you do not recognise. We served this alongside a British rare breed pork chop with a hearty bread to mop up the juices.

    Serves: 2
    Prep time: 10 minutes
    Cooking time: 30-40 minutes

    Ingredients

    • 200-250g mixed mushrooms, trimmed, peeled & brushed
    • 2 tablespoons hazelnuts, skinned and blanched, cut in half and toasted on a small tray in the oven at 150ºC for 5-10 minutes or until golden.
    • 60g unsalted butter
    • 2 small handfuls spinach, washed and shredded
    • 1 clove garlic, finely sliced
    • 1 large or banana shallot, peeled and cut into brunoise (cubes of about 3 mm or less)
    • 2 sprigs of thyme, just the leaves
    • 400g whipping cream
    • 100g dry white wine
    • 20g sherry vinegar
    • 1 summer truffle, brushed then shaved or grated
    • Table salt
    • White pepper
    • 1 lemon, juice only

    Equipment

    Cooking Method

    1. Melt the butter in the sauté pan over a low to medium heat.
    2. When the butter starts to foam add the shallot and cook it slowly until it is very soft and translucent.
    3. Add the thyme, garlic and mushrooms cooking over a medium to high heat in order to brown the mushrooms.
    4. Pour in the sherry vinegar to deglaze the pan and reduce until it is all evaporated. Repeat the deglazing process with the wine.
    5. Add the whipping cream and cook gently until the sauce thickens.
    6. Stir in the spinach and hazelnuts.
    7. Remove the pan from heat and season with lemon juice, salt and pepper to taste. Serve with a garnishing of the shaved summer truffle.

     

  3. Pot Roast Chicken

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    This is a great one-pot option for your Sunday Roast. A large stockpot with a tight fitting lid is essential when pot roasting.

    ProWare's Pot Roast Chicken

    The lid ensures the moisture is kept in, creating a steamy environment keeps the meat nice and tender. As with all meats you are likely to get tastier results if you buy outdoor reared produce from a reputable local supplier. You probably won’t use all the gravy but don’t discard it as it will make an excellent base for soup.

    ProWare's Pot Roast Chicken on a blue plate

    Serves: 4

    Prep time: 10 minutes

    Cooking time: 1 hour 20 minutes

    Ingredients

    • 1 whole Chicken (around 1.5-2kg)
    • 60g unsalted butter
    • Sea salt flakes (to taste)
    • Freshly ground black pepper (to taste)
    • Drizzle of olive oil
    • ½ Lemon
    • 1 whole garlic bulb (this may seem like a lot of garlic but it will add depth to the flavour of the sauce and will not be overpowering once cooked)
    • 100ml dry white wine
    • 4 shallots peeled and cut in half
    • 2 large carrots, peeled and chopped into chunky pieces
    • 4 potatoes, peeled and cut into pieces about the size of a walnut (cutting the potatoes any smaller runs the risk of them ‘dissolving’ into the sauce)
    • 2 sprigs (leaves only) of an aromatic herb such as sage, rosemary, or thyme
    • Freshly boiled water
    • 5g unsalted butter
    • 1 dessert spoon of plain flour

    Equipment

    • Copper Tri-ply 24cm Stockpot
    • Knife
    • Chopping board
    • Large plate
    • Oven gloves for handling the pan in and out of the oven and on the hob top. The handles of the stockpot will get very hot whilst in the oven and will retain heat for a long time, so be when careful when handling! Oven gloves are essential.

    Cooking Method

    1. Preheat the oven to 220°C.
    2. Mix the salt and black pepper into the 60g of butter and rub it all over the chicken.
    3. Place the half lemon inside the body cavity of the chicken. Chop the garlic bulb in half horizontally and place it into the stockpot along with the chicken.
    4. Drizzle the cut garlic with a bit of olive oil then place the stockpot in the oven (without the lid) and allow the skin to crisp for 20 minutes.
    5. Once the chicken has browned use the oven gloves to bring the stockpot onto the hob, transfer the chicken to a warm plate and add the wine to the stockpot to deglaze it, over a medium heat, getting any caramelised bits off the base of the pot. These will add flavour to the finished dish.
    6. Put the chicken back into the stockpot and add the vegetables, herbs and just enough of the freshly boiled water to half cover the chicken. Place the lid on the stockpot and return to the oven using your oven gloves. Reduce the temperature to 190°C and cook for a further 50 minutes.
    7. Once the chicken is fully cooked remove from the pot and cut into sections. Serve alongside the vegetables.
    8. Thicken the sauce by mixing a dessert spoon of plain flour into a paste with the remaining butter and then whisk the paste into the sauce in the pan. The sauce must be boiled gently for a minute or so in order to cook the flour.
    9. Serve the chicken pieces with the vegetables, potatoes and a splash of the gravy. We added a handful of watercress to the plate for a fresh summery taste.

  4. Beetroot and Goats’ Cheese Risotto

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    Beetroot and goats’ cheese is a classic combination. They complement each other beautifully because the sweetness of the beetroot is contrasted by the bitterness of the goats’ cheese. The parsley adds a bright, fresh, woody finish to the dish, however this can also be substituted with dill and the goats’ cheese substituted with sour cream as an interesting variant. Perfect served with a chilled glass of dry white wine.

    ProWare's Beetroot Risotto

    Serves: 2

    Prep time: 5 minute

    Cooking time: 30-40 minutes

    Ingredients

    • 250g cooked beetroot (not pickled), finely cubed or grated (depending on preference)
    • 1 tablespoon olive oil
    • 1 knob of butter
    • 1 large onion, finely diced
    • 150g Arborio risotto rice
    • 150ml dry white wine
    • 750ml vegetable stock (choose a lightly flavoured stock so as to avoid over-powering the beetroot, or substitute 50% water)
    • 60g Parmesan cheese, grated (or vegetarian substitute)
    • 100g goats’ cheese, chopped or crumbled
    • 1 handful of chopped parsley

    Equipment

    Cooking Method

    1. Warm the vegetable stock in a covered saucepan over a low heat.
    2. Heat the olive oil with the butter in the sauté pan over low-medium heat. Tip in the onion and cook gently for 3-5 minutes until translucent.
    3. Stir in the rice until well coated with the butter and oil.
    4. Pour over the white wine and stir until it has evaporated.
    5. Mix in the cooked beetroot.
    6. Then add the warmed vegetable stock one ladle at a time, consistently stirring until the rice is cooked to your liking.
    7. When the rice is tender remove the pan from the heat and stir in the grated Parmesan.
    8. Season to taste. Then serve with a garnishing of goats’ cheese and parsley.

  5. Green Peppercorn Sauce for Steak by Leiths

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    Impress guests with this classic sauce made from green peppercorns. It’s a perfect accompaniment to steak and couldn’t be quicker to make.

     steak3

    Thank you to Leiths School of Food and Wine for sharing it with us.

    leithssteak2

    Serves: 1

    Prep time: 1 minute

    Cooking time: 10-15 minutes

    Ingredients

    • 2 teaspoons canned or frozen green peppercorns
    • Oil
    • 2 tablespoons brandy per steak
    • 2 tablespoons double cream per steak
    • Salt

    Equipment

    Cooking Method

    1. Rinse the peppercorns if they are canned.
    2. Pour a little oil into a frying pan. Heat until hot. Fry a steak of your choice fast on both sides, until done to your liking.
    3. Remove steak onto warmed serving dish and carefully remove fat from the pan.
    4. Deglaze the pan with 2 tbsp water and pour deglaze into heat proof dish and reserve for later.
    5. Take care when adding the brandy as it may produce flames. Pour in the brandy for one steak, flambé then add the reserved deglaze.
    6. Add the peppercorns, cream and a pinch or two of salt to the pan. Mix well, scraping up any juices stuck to the bottom of the pan. Boil and pour over the steak.

  6. Wendy’s Thai Green Curry

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    This recipe is a quick & easy take on the light & fragrant Thai Green Curry. The curry paste at the heart of the recipe is versatile and can be prepared a few hours in advance. You could substitute the chicken for prawns or even use vegetables. Alternatively why not add some natural yoghurt to the paste & marinate the chicken for 1 – 2 hours before threading onto skewers & grilling or barbecuing. We’ve served it here with mixed grain basmati rice (mixed through with some coriander & finely sliced mushrooms which have been gently fried in toasted sesame oil ).

    curry1

    Serves: 4

    Prep time: 15 minute

    Cooking time: 50 minutes

    Equipment

    Ingredients

    • 4 chicken fillets
    • 2 cm fresh ginger
    • 2 white onions
    • 2 – 4 green chillies (according to taste)
    • 4 – 6 cloves garlic
    • 1 large bunch fresh coriander
    • 1 heaped tablespoon plain flour
    • 1 heaped teaspoon red chilli powder
    • 1 level teaspoon salt
    • Rind and juice of 1 lime
    • 25g of creamed coconut
    • Olive oil
    • 250ml water

    Garnishcurry3

    • 1 tablespoon blanched, sliced almonds
    • Yellow and red pepper
    • 1 tablespoon sultanas
    • Zest of 1 lemon
    • 1 tablespoon chopped fresh coriander

    Cooking Methodcurry2

    1. Chop the chicken fillets into 2cm cubes.
    2. Toss the chicken cubes in flour mixed with chilli powder and set aside.
    3. Blend the ginger, salt, onions, garlic and coriander in food processor until a smooth spice paste is formed. Add the water and blend again.
    4. Fry the paste in 2 tablespoons of oil in the saucepan, stirring all the time until golden, then transfer to a dish and set aside.
    5. Gently fry the chicken cubes in 2 tablespoons olive oil until pale golden brown in the pan.
    6. Add spice paste mixture and cook on a low heat for 40 minutes.
    7. Add creamed coconut and the juice and zest of one lime.
    8. Adjust seasoning and add extra water if the curry appears dry. The chicken should appear well coated in a medium to thick sauce.
    9. Sauté peppers, sultanas and almonds lightly until sultanas are plump and almonds lightly browned, stir in lemon zest and coriander, season and arrange on top of curry.
    10. Serve with plain basmati or coconut rice.

  7. Swedish Meatballs

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    Made with a mix of pork and beef as well as warming spices these Swedish Meatballs are sure to delight.

    meatball3

    Makes: 40-50 Meatballs

    Prep time: 1.5 hours

    Cooking time: 40 minutes

    Ingredients

    Meatballs

    • 1 large onion, finely diced (the smaller the better!)
    • 2 tablespoons unsalted butter
    • 70 grams breadcrumbs
    • 220ml whole milk
    • 2 medium sized eggs
    • 500g minced pork
    • 500g minced beef
    • 2 teaspoons salt
    • 1 teaspoon ground nutmeg
    • ½ teaspoon ground green cardamom seeds
    • 1 teaspoon all spice
    • 2 teaspoons crushed fresh black pepper

    Saucemeatball2

    • 6-10 tablespoons unsalted butter
    • 420g plain flour
    • 800ml beef stock
    • 50-100ml double cream
    • 2 to 4 tablespoons of lingonberry jam (if not available raspberry or cranberry jam can be substituted)
    • Salt and pepper to taste

    Equipment

    Cooking Method

    For the Meatballs

    1. In the bowl of an electric mixer or in a large bowl mix the breadcrumbs and milk. Leave for 5 minutes for the breadcrumbs to soak up the milk.
    2. Meanwhile, sauté the onion in the frying pan with the butter over a medium heat until the onions start to break down and are soft and translucent. This should take about 3-5 minutes.
    3. Remove from heat and let cool.
    4. Add the remaining meatball ingredients to the bowl of milk and bread, and then add cooled onions. If you have an electric mixer, use this to beat all ingredients on low until smooth, then turn on high and leave for around ten minutes or until the mixture becomes light and fluffy.
    5. If you don’t have an electric mixer, use your hands and mix well until all ingredients are combined.
    6. Measure about a tablespoon of the mixture and use wet hands to roll into a ball shape until all the mixture is used, putting them on a large oiled tray as you go. Cover the tray with clingfilm and put them in the fridge for 1 hour. The mixture should make around 40-50 meatballs.
    7. Heat 3 tablespoons of the butter reserved for the sauce over medium heat in a large non-stick frying pan being careful not to burn the butter. When the butter has melted, add some of the meatballs, however do not put too many meatballs in the pan at one time so allowing them space to brown. The meatballs are only browned at this stage as they will be cooked all the way through at a later stage.
    8. Gently turn the meatballs being careful so that they don’t fall apart. Once they have been slowly browned all over, use a slotted spoon to move them onto a plate and repeat with second batch, adding remaining butter to the pan. Continue with this stage until all meatballs are browned keeping the butter left in the pan for the sauce.

    For the Sauce

    1. Slowly mix in the flour to the remaining butter mixture the meatballs were cooked in. Cook for 1 minute until it darkens slightly and then gradually add the warmed beef stock little by little, mixing constantly. Once all beef stock has been added, return the meatballs to the fry pan and allow to simmer on low for 10 minutes.
    2. Remove meatballs from sauce and arrange them on a serving plate. Then add double cream and the lingonberry jam (or substitute) to the sauce and mix well. Either drizzle the sauce on top of the meatballs if serving as a main meal or put the sauce in a bowl to be served beside the meatballs in the case of a Smorgasbord or Swedish buffet.

     

  8. Pan-Roasted Bream with Fennel

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    Bream is a true jewel of the sea and makes for a simple, elegant dinner that with our recipe, you can have on the table in less than half and hour.

    Serves: 2

    Prep time: 15 minutes

    Cooking time: 12 minutes

    Ingredients

    • 2 Bream fillets (approx. 200g each)
    • 1 tsp fennel seeds, crushed
    • ½ dried chili, crushed
    • Olive Oil
    • Sea Salt
    • Pepper
    • Balsamic Vinegar
    • 1 Fennel bulb
    • 2 tbsp unsalted butter
    • Juice of one Lemon
    • 4 Sundried tomatoes in oil

    Equipment

    fish2

     

    Preparation

    1. Score the fish skin several times then sprinkle with the salt, pepper, fennel seeds and chilli.
    2. Rub a little olive oil over the top to seal the flavours.
    3. Remove the fronds and stalks from the fennel with a sharp knife. Then finely slice or shred
      the fennel. Retain & finely chop herb tops for dressing.fish3
    4. Slice the sundried tomatoes.
    5. Bring a saucepan of salted water to a rapid rolling boil.
    6. Heat the frying pan to a medium heat with a little olive oil.

    Cooking Method

    For the Bream

    1. Place the fish skin side down, into the frying pan for about 4 minutes until the skin is crispy.
      (Meanwhile, start the directions below for the fennel.)
    2. Turn the fish over and fry on the flesh side for 1-2 minutes.

    For the Fennel

    1. Drop the shredded fennel into the water using tongs to avoid splashing yourself. Boil for one
      or two minutes to slightly soften the fennel.
    2. Drain and dry the fennel on kitchen paper or a clean tea towel.
    3. Heat a mixture of olive oil and butter over a medium heat in a clean fry pan. When the oil/
      butter mixture is hot, place the fennel into the pan and sauté for a few minutes, stirring and
      turning it occasionally until the fennel is cooked through. Fennel can be cooked until it is a
      pale gold colour or can be cooked until very lightly browned in parts to give a caramelised
      effect. The fennel should not be cooked until dark brown as this can produce a bitter flavour.

    Once Cooked

    1. Place the fish on a plate and drizzle with a little olive oil, balsamic vinegar and a squeeze of lemon juice.
    2. Then arrange the fennel and slices of sundried tomatoes on top of the fish. Finally, scatter the
      dish with the herb tops for extra flavour. Serve & enjoy!

     

  9. American Pancakes by Luke French

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    Pancakes are quick, easy and always delicious. Luke French‘s recipe for American style pancakes is fuss free way to kick-start your morning.  There is a video below of Chef Luke demonstrating how to make these pancakes. He also tops them with a lovely combination of smoked salmon and samphire, which would make a lovely evening mean and shows that pancakes don’t have to just be for breakfast!

    Makes: 6-8 Pancakes

    Prep time: 10 minutes

    Cooking time: 2-3 minutes per pancake

    Ingredients

    • 1 large egg
    • 2 tbsp of melted butter
    • 1 tbsp of caster sugar
    • 135g of sifted plain flour
    • 1 tsp of baking powder
    • 130ml of whole milk

    Equipment

    Pancakes preparation

    1. Add the egg to a mixing bowl and whisk in the butter until slightly fluffy.
    2. Add the sugar and whisk until smooth.
    3. Sift together the flour and baking powder into a separate bowl.
    4. Gradually add the flour mixture to the egg mixture. Whisk until smooth.
    5. Add the milk gradually, scraping the sides of the bowl when necessary. Mix until it is a thick smooth texture and use straight away.

    Cooking Method

    ProWare's American Style Pancakes

    1. Add a couple of knobs of butter to the pan and melt over a medium heat. This will create a nice even coating to the pan. Heat the butter until it froths.
    2. Add half a ladle of the batter to the pan.
    3. Wait until the top of the pancake begins to bubble, turn it over using a turner or pallet knife and cook until both sides are golden brown. The pancake will rise to about 1cm in thickness.
    4. Remove the pancake from the pan and keep warm in an oven heated to 90C on a plate or a tray.
    5. Once all pancakes are cooked, serve with a topping of your choice.

     

  10. Macaroni Cheese

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    Our recipe for macaroni cheese is an indulgent take on everyone’s favourite comfort food. It is full of cheesy goodness and served in our Copper Tri-Ply Mini Pans, the perfect accompaniment to any meal.

    Serves: 4 as an accompaniment

    Prep time: 10 minutes

    Cooking time: 40 minutes

    Ingredients

    • 50g butter
    • 40g plain flour
    • 600ml full fat milk
    • 50g Pecorino cheese, grated
    • 100g macaroni tubes
    • 2 egg yolks, whisked
    • 25g Parmesan cheese or vegetarian substitute, grated
    • salt and pepper for seasoning

    Equipment

    Cooking Method

    1. Preheat oven to 180°C.
    2. For the béchamel sauce, in a milk pan melt the butter and stir in the flour. Cook for around a minute on a low heat to avoid browning the mixture.
    3. Add the milk in four stages, each time whisking the mixture until completely smooth.
    4. Bring the mixture back to a simmer, stirring continually to avoid any lumps being formed.
    5. Once the sauce has thickened add the Pecorino cheese and continue to simmer for a further 3 minutes, stirring occasionally.
    6. Fill a large sauce pan with water and a pinch of salt and bring to the boil. Add the macaroni and cook for 10-12 minutes.
    7. Drain the macaroni and then drench it with cold water.
    8. Combine the macaroni with the béchamel sauce and the egg yolks and season with salt and pepper.
    9. Put the macaroni into 4 separate mini pans, dust with the grated Parmesan cheese.
    10. Bake in the oven for 15 minutes or until golden brown.

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0114 478 4784
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.

ProWare is a trading name of Faresco Ltd.
Registered in England & Wales
company number 02251205
VAT registration GB646682112.

Registered company address:
5 Churchill Way, Sheffield 35a Business Park, Sheffield, South Yorkshire, S35 2PY