Tag Archive: Prep Time 15 Minutes

  1. Wendy’s Thai Green Curry

    Comments Off on Wendy’s Thai Green Curry

    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.

  2. Pan-Roasted Bream with Fennel

    Comments Off on Pan-Roasted Bream with Fennel

    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!

     

  3. Sweet Potato Mash

    Comments Off on Sweet Potato Mash

    Our recipe for sweet potato mash is a wonderful alternative to regular mash. Slightly lighter than normal mash and with a kick of spice it’s perfect with grilled meat dishes.

    Serves: 4 as an accompaniment

    Prep time: 15 minutes

    Cooking time: 20 minutes

    Ingredients

    • 5 large sweet potatoes (800g), peeled & chopped into 1 inch pieces
    • 2 sprigs fresh rosemary, leaves finely chopped
    • 1 red chilli, finely chopped
    • 2 cloves garlic, finely chopped
    • 50g butter
    • Salt for seasoning

    Equipment

    Cooking Method

    1. Fill a medium sauce pan with water, add a pinch of salt and bring to the boil.
    2. Peel and chop sweet potatoes into 1 inch pieces.
    3. Place the sweet potato pieces in the saucepan to cook until they fall easily when pierced by a fork.
    4. Meanwhile, take leaves from rosemary sprigs and chop finely leaving the woody parts out.
    5. Finely chop garlic and chilli.
    6. Heat butter in small saucepan and when melted add rosemary, chilli and garlic.
    7. Cook over a medium heat stirring from time to time until the garlic begins to colour. Then remove from heat.
    8. Once sweet potatoes are cooked drain and then mash. Then mix in the garlic, chilli & rosemary butter. Check seasoning and serve.

Here to help.

Contact
0114 478 4784
info@proware-kitchen.co.uk
5 Churchill Way, Sheffield, S35 2PY
 
 
Stay Social
     
 
 

© Proware Cookware

Collections

Copper Base
Stainless Steel Tri-Ply
Copper Tri-Ply
Mini
Gifts

Support

Delivery & Returns
Contact Us
Guarantee
Privacy Statement

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