Tag Archive: Quick & Easy Recipes

  1. Paul Foster’s Carbonara

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    A few words from Paul…

    “Carbonara is one of the dishes that epitomises Italy’s cuisine. It’s simple, beautiful, and pure, but so easy to mess up.

    When I was young my understanding of a carbonara was any pasta, sliced ham, mushrooms, double cream, and cheddar cheese. It wasn’t until 2002 when I was 20 years old and picked up a copy of Heston Blumenthal’s Family Food and read his recipe. Whilst it wasn’t 100% authentic it changed the way I thought about this dish, and I wanted to find out more. I fell in love with the technique of creating the rich sauce through the egg, cheese and pasta water. There is skill and discipline in getting it just right. Too much heat and it’s scrambled egg, not enough and it’s thin and raw tasting without the gloss.

    The classic recipe calls for guanciale which is a cured pig cheek bacon that has a high ratio of fat. I get mine from Salt Pig Curing who are my favourite English charcutier company. Guanciale is hard to get hold of in this country so don’t guilt yourself if you have to use pancetta just get the best you can afford, and you will still produce a lovely dish.

    This dish will be quite tricky for novices, but stick at it as practice makes perfect. For professionals, you will notice a little difference in this dish. Whilst I have full respect for the original, this method is slightly tweaked to get a better sauce.

    I had read into this method and was inspired by visit my visit to Lucciano Cucina in Rome. Chef Luciano Monosilio is known as the carbonara king which is a very worthy title in my opinion. He uses the same ingredients apart from switching out some of the pecorino for grana padano, I agree that this gives a better flavour balance.

    The key difference is that instead of making a paste of the cheese and egg yolk he makes almost a hollandaise style sauce using the egg yolks and cheese then whisks in them and guanciale fat. It was without doubt the best carbonara I have ever eaten I was so inspired by this I have done a similar technique below. This gives a more of a custardy kind of feel to the sauce. I will never make it another way now.”

    We don’t know about you, but Paul Foster’s Carbonara is now our ONLY Carbonara!

    Paul Foster's Carbonara
    Paul Foster's Carbonara

    Serves: 4 (primi portion)
    Medium skill

    Ingredients for Paul Foster’s Carbonara

    • 280g dried spaghetti
    • 5 eggs
    • 30g Pecorino Romano (to finish)
    • 30g Grana Padano
    • 200g Guanciale
    • Black pepper

    Equipment

    Paul Foster's Carbonara

    Cooking Method for Paul Foster’s Carbonara

    1. Trim the dry exterior off the guanciale, cut into thick lardons around 2cm in width, and then spread them out evenly in a cool dry Stainless Steel Tri-Ply 24cm Frying Pan and heat slowly.
    2. Colour all over and remove from the heat, strain off the fat and keep warm so it doesn’t solidify.
    3. Cook the pasta in boiling salted water until al dente.
    4. Whilst the pasta is cooking, put the egg yolks into a large bowl with a spoon of the pasta water. Place the bowl over a pan of simmering water and whisk to a light fluffy sabayon.
    5. Finely grate the cheese and whisk it into to the yolks.
    6. Remove from the heat when the egg yolks are light, airy and leave a whisk trail when you lift it.
    7. Season with a twist of black pepper and slowly whisk in the warm guanciale fat.
    8. When the pasta is cooked, drain and add to the sauce, toss well and add the guanciale. Season to taste with salt and pepper.
    9. Twist the pasta in a ladle with large tweezers and spoon into a warm bowl.
    10. Evenly spread out the guanciale and finish the dish with grated pecorino and a twist of black pepper.

  2. Paul Foster’s Valencia Style Paella

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    A few words from Paul…

    “In the UK we tend to think of paella as a seafood rice dish. As tasty as that version is, the original comes from Valencia in Eastern Spain and contains chicken, rabbit, and snails but no seafood.

    I like nothing more than eating a seafood paella full of fresh mussels, langoustines, prawns, and squid with a bottle of white wine by the coast, but as there are so many variations of this dish across Spain, I wanted to develop a recipe that fully respected its origins.

    Eastern Spain is one of the most important rice growing regions in the country. 1200 years ago, rice was introduced to the Spanish moors and the farmers would cook rice in a pan over a wood fire to share for lunch.

    For this dish its best to use the leg, shoulder and wing cuts as they don’t overcook and have a better texture. There are many stories about where the name paella is said to come from but the most likely is that it came from the name of the pan it is cooked and served in.

    Once you have mastered the technique for a paella then you can experiment and adapt the ingredients. The key is the cooking of the rice… don’t be scared of keeping the heat high as that’s what builds the ‘socarrat’ which is the crust that forms on the bottom and sides of the pan, and in my opinion the best part of a good paella.”

    Paul Foster's Valencia Style Paella
    Paul Foster's Valencia Style Paella

    Serves: 2
    Medium skill

    Ingredients for Paul Foster’s Valencia Style Paella

    • 250g rabbit on the bone
    • 250g chicken on the bone
    • 50g extra virgin olive oil
    • 1 ripe tomato
    • 100g of runner beans cut into 2 inch pieces
    • 100g tinned butter beans drained
    • 250g Bomba rice
    • 800g chicken stock
    • 2 sprigs of fresh rosemary
    • saffron, small pinch
    • Sweet smoked paprika, small pinch
    • 2 cloves of garlic, peeled
    • Salt

    Equipment

    Cooking Method for Paul Foster’s Valencia Style Paella

    1. Cut the rabbit and chicken into evenly sized pieces, around 60g-70g each.
    2. In a paella pan or large frying pan, add the oil and heat on high. Next, add the meat (skin side down) and fry on high heat until golden brown.
    3. Add the runner beans to the pan and then fry with the meat for 1 minute.
    4. Sprinkle in the smoked paprika and stir well.
    5. Chop the garlic finely and add to the pan, stir and cook for 2 minutes.
    6. Grate the tomato to a pulp and then add it to the pan. Cook for 1 minute until it starts to catch lightly on the bottom of the pan.
    7. Bring the stock to the boil and add to the pan, keeping it on a high heat, so it comes straight back to the boil. Then sprinkle in the saffron and add the butter beans.
    8. Add the bomba rice and stir in well to ensure it is well incorporated.
    9. Keep the rice on full heat for 10 minutes and don’t stir at all.
    10. After 10 minutes, turn down to a low heat and cook for 5/6 minutes.
    11. Remove from the heat, place 2 sprigs of rosemary on top, and cover with a tea towel. Leave it for 2 minutes so the rice takes on the aroma of the rosemary.
    12. Serve immediately in the middle of the table in the cooking pan.

  3. Sumac Baked Feta with Crispy Chickpeas and Harissa Yoghurt from Eat with Beder

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    We have recently teamed up with the amazing charity Beder to raise more awareness around mental health and the benefits home cooking can have on it. This recipe is from Eat with Beder and is by Julie Bentley. You can find out more on their website here.

    Beder was created in memory of Beder Mirjan who sadly took his own life aged 18 on 7th April 2017. The charity continues to do amazing work raising awareness about the importance of mental health and suicide prevention.

    Eat with Beder is perfect for any home cook because it is filled with a diverse range of easy-to-follow recipes covering all occasions. Through quotes with its collaborators, it raises awareness about mental health and suicide prevention through the power of food.

    We recently launched two Beder Bundles so you can now purchase either Eat with Beder and your choice of ProWare Sauté Pan here, or From Beder’s Kitchen and your choice of ProWare Sauté Pan here.

    Find out which one of our ranges might suit you best, by checking out what we love about each of them here.

    Sumac Baked Feta with Crispy Chickpeas and Harissa Yoghurt

    Serves: 2-4
    Prep time: 10-25 minutes
    Cooking time: 35 minutes

    Ingredients

    • 1 large onion, peeled and thinly sliced
    • 2 cloves of garlic, peeled and diced
    • 250g cherry tomatoes, halved
    • 1 x 400g tin of chickpeas, drained
    • 100g pine nuts
    • 2 tsp paprika
    • 1 tsp dried oregano
    • 1 tsp dried rosemary
    • 2 tsp sumac
    • Sea salt
    • Olive oil
    • 1 block of feta (about 200g)

    For the Harissa Yoghurt

    • 200g Greek-style yoghurt
    • 2 tbsp rose harissa
    • 1 lemon, juiced

    To Serve

    • Handful of chopped parsley
    • Small handful of pine nuts

    Equipment

    Cooking Method

    1. Preheat the oven to 220c/200c fan/Gas Mark 7.
    2. Place the onion, garlic, cherry tomatoes, chickpeas and pine nuts into a large ovenproof baking dish (we used our ProWare Stainless Steel Tri-Ply Sauté Pan).
    3. Add the paprika, oregano, rosemary, 1 teaspoon of sumac and a pinch of salt.
    4. Mix well until everything is coated in the spices before drizzling in olive oil, then mix again until it’s all coated in the oil.
    5. Place the feta on top of the vegetables in the dish. Drizzle it with olive oil and season with the remaining sumac and a pinch of salt.
    6. Cook the whole dish in the preheated oven for 25-30 minutes until the vegetables are cooked through and crispy on the outside.

    For the Harissa Yoghurt

    Mix the yoghurt with the harissa, lemon juice and a pinch of salt in a small bowl.

    To serve

    Once the feta and chickpea mixture has finished baking, transfer the dish from the oven to the table and serve up with some extra parsley and pine nuts sprinkled on top, and the harissa yoghurt on the side.

    Sumac Baked Feta with Crispy Chickpeas and Harissa Yoghurt
    Our Stainless Steel Tri-Ply Sauté was perfect for this dish!

  4. Crispy Chicken and Coconut Noodles from Eat with Beder

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    We have recently teamed up with the amazing charity Beder to raise more awareness around mental health and the benefits home cooking can have on it. This recipe for Crispy Chicken and Coconut Noodles from Eat with Beder is from Eat with Beder and is by television personality, Denise Welch.

    Beder was created in memory of Beder Mirjan who sadly took his own life aged 18 on 7th April 2017. The charity continues to do amazing work raising awareness about the importance of mental health and suicide prevention. You can find out more on their website here.

    Eat with Beder is perfect for any home cook because it is filled with a diverse range of easy-to-follow recipes covering all occasions. Through quotes with its collaborators, it raises awareness about mental health and suicide prevention through the power of food.

    We recently launched two Beder Bundles so you can now purchase either Eat with Beder and your choice of ProWare Sauté Pan here, or From Beder’s Kitchen and your choice of ProWare Sauté Pan here.

    Find out which one of our ranges might suit you best, by checking out what we love about each of them here.

    Crispy Chicken Noodles from Eat with Beder

    Serves: 2
    Prep time: 15-30 minutes
    Cooking time: 25 minutes

    Ingredients

    For the noodles

    • 1 tbsp vegetable oil
    • 3 cloves of garlic, minced
    • 4 spring onions, finely sliced
    • 5cm fresh ginger, grated
    • 1 tbsp tomato paste
    • 1/2 tsp gochugaru or chilli flakes
    • 400ml tinned coconut milk
    • 1 tbsp soy sauce
    • 2 pak choi, halved lengthways
    • 2 packets dried ramen (180g)

    For the crispy chicken

    • 2 chicken breasts
    • 40g plain flour
    • 1 egg, beaten
    • 50g panko breadcrumbs
    • 2 tbsp vegetable oil

    To Serve

    • Jammy soft-boiled eggs, halved
    • Spring onions, finely chopped
    • Sesame seeds
    • Chilli flakes
    • Chilli oil

    Equipment

    Cooking Method

    For the noodles

    1. Put the oil into a Copper Tri-Ply 20cm Saucepan over a medium heat and add the garlic, spring onions and ginger. Fry for 1-2 minutes until fragrant and starting to soften.
    2. Add in the tomato paste and gochugaru or chilli flakes and cook for 30 seconds.
    3. Pour in the coconut milk, soy sauce and 250ml of boiling water and stir to combine, then take off the heat and set aside until needed.

    For the crispy chicken

    1. Put the chicken breasts between two sheets of parchment and bash with a rolling pin to flatten until they are an even 1-2cm thickness.
    2. Put the flour, egg and breadcrumbs into 3 seperate bowls.
    3. Season the chicken breasts with salt and then dip them into the flour, then the beaten egg and finally the breadcrumbs until fully coated.
    4. Heat the oil in a Copper Tri-Ply 24cm Sauté Pan and fry the breadcrumbed chicken for 5-6 minutes on either side until golden brown and cooked through.

    For the noodles

    1. Once the chicken is almost cooked, bring the coconut milk broth you made earlier to the boil and then turn the heat down to a simmer.
    2. Add the pak choi and ramen, then cover and simmer for 3-4 minutes, stirring occasionally until the pak choi is soft but still has a bite and the ramen is cooked.

    To serve

    1. Slice the crispy chicken diagonally into strips.
    2. Ladle the ramen noodles, pak choi and broth into bowls, place the chicken on top and finish with your desired toppings such as soft-boiled eggs and spring onions.
    3. Sprinkle over some sesame seeds and chilli flakes, then drizzle with chilli oil if you like.
    Crispy Chicken Noodles from Eat with Beder

  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. Cheddar and Ham Scones with Wild Garlic and Hazelnut Butter by Paul Welburn

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    Wild garlic season runs from mid-February to April and so provides a great opportunity for creating vibrant, fresh dishes. Paul Welburn’s recipe for Chedder and Ham Scones with Wild Garlic and Hazelnut Butter is a a real celebration of wild garlic and British produce.

    With the wild garlic season often covering both February Half Term and some of the Easter Holidays, it’s a great time to get the kids in the kitchen and involved in the cooking! From rubbing the butter and flour together to make breadcrumbs, to mixing everything together for the dough, this recipe has tonnes of tactile fun for the kids to get stuck into.

    If you are lucky enough to have wild garlic growing nearby then you can also make this recipe into a whole-day activity!

    Paul used our Cast-Iron Mini Casseroles for the scones because they are the perfect shape and look great too. You could bake and serve them in any of our mini range as all are suitable for oven cooking up to 260°C.

    The Swan Inn, Islip is Paul’s latest venture and is well-worth a visit! He recently became Chef Patron and offers an amazing tasting menu that is both great value and delicious. You can read our blog piece from our visit to The Swan here and make sure you book in on their website because it’s not one to miss!

    Paul baked and served these in our Mini Casserole Dishes but any of our mini range would be perfect for the job!

    Serves: 6 (or 12 if you’re sharing)
    Cooking time: 20-25 minutes

    Ingredients

    For the Cheddar and Ham Scones

    • 225g of self raising flour
    • 1 tsp of baking powder
    • 50g of butter, cold and diced
    • 50g of ham, diced
    • 100g of cheddar cheese
    • 2 tsp of mustard
    • 150ml of milk
    • Pinch of salt

    For the Wild Garlic and Hazelnut Butter

    • 200g of soft salted butter
    • 35g of chopped wild garlic
    • 25g of hazelnuts, crushed
    • 25g of grated paramesan cheese

    To serve

    • Extra parmesan cheese, grated

    Equipment

    Cooking Method (for the Ham and Cheese Scones)

    1.  In a bowl, place the flour, baking powder, cheese, mustard, salt, ham and the cold butter.
    2. Begin to rub the butter into the flour with your fingers to form breadcrumbs.
    3. Next, add the milk and mix together until the mixture comes together to form a dough. You don’t need to knead this mixture, just mix it together to form a dough.
    4. Wrap the dough in clingfilm and leave it to rest in the fridge for 1 hour.
    5. After removing it from the fridge, lightly dust the table top with flour and roll the dough to 2.5cm thickness.
    6. Cut the dough into 4 rounds with a cutter that is just a little smaller than the dish you are using for baking. Then re-roll the remaining dough to cut two more scones.
    7. Next, oil and place a disc of grease proof paper into the 6 pots to line them and drop each scone into a pot.
    8. Brush them with beaten egg and then bake them at 180c for 20-25 minutes.
    9. Allow them to cool for 10 minutes.

    Cooking Method (Wild Garlic, Parmesan and Hazelnut Butter)

    1. Beat the ingredients together in a bowl until they are combined.
    2. Once the scones are cooled slightly, serve with the butter on top and some more finely grated parmesan.
    3. Enjoy!

  7. Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup

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    Ready to go in 30 minutes, this dessert is versatile, punchy, and will leave you wanting more! Low maintenance, with a simmer time of 25 minutes, this Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup can be adapted to suit your tastes. We love cinnamon, cardamom and nutmeg, but why not add bananas or dessicated coconut? Great for a post Sunday Roast dessert, or a weeknight treat, cook it up now!

    We used whole milk and double cream but you could make it vegan with nut or oat milk and vegan cream! The double cream is also optional so leave it out for a healthier alternative!

    We used our Stainless Steel Base Milk Pan for this recipe. Check out all the things we love about the range here.

    Spiced Rice pudding in a white bowl, served on a tray with a flower. A Proware Stainless Steel Base pan is in the background.
    You’ll really feel like spring has sprung with this delicious dish!

    Serves: 4
    Prep time: 5 minutes
    Cooking time: 25 minutes

    Ingredients

    • 600ml whole milk
    • 100g pudding rice
    • 1x cinnamon stick
    • 30g caster sugar
    • ½ tsp vanilla essence
    • ¼ tsp ground cardamom
    • ⅛  tsp nutmeg (pinch)
    • ⅛ tsp ground clove (pinch)
    • pinch of salt
    • 100ml double cream (optional)
    • 40g pistachios, chopped
    • 1 tsp dried rose petals
    • 20 raspberries
    • 1 tsp orange zest
    • 1 tbsp date syrup

    Equipment

    A pair of bowls with spiced rice pudding served topped with raspberries and dried rose petals and pistachios
    Dessert for two

    Cooking Method

    1. Place the milk in a medium saucepan and add the rice, sugar and cinnamon stick, spices and vanilla essence and salt. Bring to the boil, then reduce to a low, gentle simmer stirring regularly for 25 mins or until the rice has absorbed most of the milk.
    2. Take off the heat, remove the cinnamon stick and stir in the double cream
    3. Garnish with the pistachios, dried rose petals, raspberries and grate over the orange zest. Drizzle over the date syrup

    If you add your own toppings, we’d love to hear about the changes you make. Get in touch on our social media pages!

  8. 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.“

  9. 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!

  10. Steak with herb garlic butter

    Comments Off on Steak with herb garlic butter

    A sumptuous steak dish, cooked in garlic and fresh rosemary. Perfect served along side a salad which makes an easy go-to recipe. However you like your steak, it’ll be mouth-watering in this garlic butter!

    We’ve used our Copper Base 24cm frying pan with stainless steel interior. It’s copper base heats up quickly and the aluminium core is excellent at retaining an even heat during cooking.

    Written by Corin

    Serves: 1
    Prep time: 5 minutes 
    Cooking time: 5 minutes

    Ingredients

    • 1 rib eye steaks, let the steak sit at room temperature for 30 minutes before cooking
    • 2-3 sprigs rosemary, washed and dried
    • 3 garlic cloves, peeled and thinly sliced
    • 1 tablespoon olive oil
    • 1-2 tablespoon unsalted butter
    • Salt and pepper

    Equipment

    Cooking Method

    1. Put the olive oil in the stainless steel frying pan and heat over high heat until hot.
    2. Place the steak in the centre of the frying pan. Cook until desired doneness. We cooked ours rare which took about 1.5 minutes per side depending on the thickness of the steak. Cooking with stainless steel interior pans can take some practice. For example, when cooking meat, if the pan is properly preheated and the oil is hot when the steak is added you need not move it again until it is time to turn it. The meat will seal beautifully and you will be able to lift it from the pan easily, if you try to move it too soon you run the risk of tearing the flesh. For more information check out our blog Non-stick vs Stainless Steel.
    3. In the last minute of cooking add a tablespoon of butter, sliced garlic and rosemary sprigs. Remove steak when done and let rest on a plate. Continue to move garlic around in the pan with rosemary for another minute or until brown, adding the additional tablespoon of butter if desired and then serve with the steaks.

     

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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.

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