Tag Archive: Sides

  1. Pot Roasted Red Cabbage with Winter Spices by Jöro

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    We’ve been fortunate to have some wonderful Christmas recipes developed for us by Luke French who is the head chef and co-owner of the new Sheffield based restaurant Jöro. He was kind enough to cook them for us and let us take over the restaurant for a morning to photograph them.

     

    ProWare Christmas Recipes Joro Red Cabbage

    This recipe for Pot Roasted Red Cabbage with Winter Spices has a lovely Christmas taste to it and the mini red cabbages used are the perfect size to fit in our Mini Cast Iron Casserole. Alternatively, you can use one large red cabbage and use a 20cm saucepan or stock pot.

    ProWare Christmas Recipes Joro Red Cabbage

    This side dish is perfect for accompanying turkey at Christmas or whatever other roast you are serving on the day. The fresh orange juice in the sauce gives the cabbage a lovely kick of citrus alongside the richness of the red wine and muscovado sugar.

    ProWare Christmas Recipes Joro Red Cabbage

    Serves: 4-6 as a side

    Prep time:  No prep time

    Cooking time: 30-40 minutes


    Ingredients

    • 1 red cabbage (or 4-6 mini cabbages one per person)
    • 4 large sprigs of fresh thyme
    • 4 cloves of garlic, peeled and crushed
    • 375ml red wine
    • 375ml fresh orange juice
    • 1L dark chicken stock, reduced to 300ml
    • 75ml red wine vinegar
    • 3 star anise
    • 1 cinnamon stick
    • 100g dark muscovado sugar
    • 1tsp cumin seeds
    • 1tsp caraway seeds
    • table salt to taste
    • 50g unsalted butter

    Equipment

    • Knife
    • Stock pot or heavy based casserole large enough to fit 1 red cabbage (and if using mini cabbages 4-6 mini casserole dishes)
    • Knife
    • Ladle or spoon

    Cooking Method Stew

    1. Begin by placing a deep saucepan (that has a lid) over a gentle heat. Gently toast the spices in a medium-hot dry pan until golden and starting to release their essential oils. Add the crushed garlic, thyme and butter and gently cook until the butter begins to foam. Add the cabbage to the pan.
    2. Turn the cabbage around in the pan so it is coated by the spiced butter, increase the heat and then deglaze with the red wine vinegar and reduce it by two thirds. Add the wine, orange juice and chicken stock.
    3. If using mini cabbages, transfer one into each mini casserole and divide the liquid from the saucepan between them.
    4. Place a lid on the pan (or mini casseroles if using) and put in a hot oven (200C) until the cabbage is tender and the liquid has reduced to a rich glaze (if using mini cabbages this should only take 10-15 minutes), checking every 10 minutes and basting the cabbage in the cooking liquid.
    5. Rest the cabbage in the pan with the lid on until ready to serve, and when ready, slice the cabbage open and pour over the juices.
  2. Pickled Vegetables by Jöro

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    This recipe for quick pickled vegetables is effortless, but the end result is a refreshing addition to any plate. Jöro serve these vegetables alongside their Cured Wild Sea Trout recipe and they complement the fish wonderfully. This type of pickling doesn’t require canning, as you tend to use them with a week or so. In addition to this, you can adapt this recipe to use pretty much any vegetable you would like.

    Serves: 6+

    Prep time: 10 minutes

    Resting time: 1 day


    Ingredients

    • 300g white wine vinegar
    • 200g water
    • 100g caster sugar
    • 10g dried kombu seaweed (available from health food shops mostly)
    • 1 carrot
    • 5 baby onions
    • 1 leek, white/light green part only discarding the dark green tops
    • 1 turnip
    • (any vegetables you like really!)
    • table salt

    Equipment

    • 16cm Saucepan
    • Wooden Spoon
    • Peeler
    • Jar or sealable container

    Method

    1. Place the vinegar, water, seaweed and sugar in a pan and bring to the boil, season with a pinch of salt to taste.
    2.  Meanwhile, clean and peel the vegetables and cut into desired shapes.
    3. Once the pickling liquid has come to the boil, remove from the heat and allow to cool slightly, before pouring over the vegetables, then leave to pickle for at least 1 day before using.
  3. Shepherd’s Pie

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    This Shepherd’s Pie is a version of the traditional Irish dish except we’ve used leeks in replace of onions for a bit of a twist. One portion fits perfectly in our 10cm Mini Cast Iron Casserole, believe us, it may look small, but they are deep enough to get a fair amount of filling in then topped with mashed potato and served with a side of veg, it’s the ideal amount. We’ve used the 24cm Copper Tri-ply Stockpot for making the filling for the recipe. Then we’ve used the Copper Base 20cm Saucepan for boiling the potatoes; the deeper more family friendly capacity of the Copper Base range allows enough space to comfortably boil the potatoes.

    Kids in the Kitchen

    Mashing – Have the kids been full of energy all day? Here’s how to help them get a little bit out! If you’re worried about the pot falling off the side from them trying to mash, just put it in the kitchen sink! Also, if you have a potato ricer this can be fun for the kids to put pieces into it and squeeze, similar to playing with play-dough!

    Assembling – Get all the little dishes/mini casseroles that you are going to use out. It doesn’t matter if they’re all the same or a few different. Let your children choose which one they’d like and let them assemble it themselves. Pie filling, potatoes then grate their own cheese on the top. Here they can choose how much of each ingredient they’d like, yielding a truly unique pie just the way they would like it.

    ProWare's Irish Shepard's Pie Recipe

    Serves: 6


    Ingredients

    • 1 tablespoon sunflower oil or other oil for frying
    • 2 celery sticks, finely chopped
    • 2 medium carrots, peeled and finely chopped
    • 2 leeks, sliced in half lengthways, then finely chopped
    • 750g minced lamb
    • 2 tablespoons tomato purée
    • 2 tablespoons Henderson’s Relish (sub. Worchestershire Sauce if Hendo’s is not available)
    • 500ml beef stock
    • 1 tablespoon plain white flour
    • 1.2kg potatoes, peeled and chopped into chunks
    • 2 tablespoons milk
    • 80g butter
    • 50g grated cheddar cheese (optional)
    • Salt and freshly ground pepper to taste
    • Serve with steamed green beans or other vegetables

    Equipment


    Cooking Method

    1. Heat the oil in the stockpot over a medium heat, once hot add the celery, carrot and leeks. Sweat the vegetables for around 5-10 minutes without browning.
    2. When the vegetables are soft turn up the heat slightly and add the lamb mince, breaking it up with the spoon once in the pan. When the meat has browned spoon out the excess fat.
    3. Add the Henderson’s Relish and the tomato purée, stir to combine. Now pour over stock and bring to a simmer.
    4. Cover and cook for 20 minutes over a low heat then remove the lid and cook for a further 20 minutes to let the sauce reduce.
    5. Meanwhile, preheat the oven to 180°C and make the mashed potatoes in the 20cm saucepan. Boil the potatoes in salted water until tender. Strain and mash the potatoes with the milk and butter. Set to one side.
    6. With 5 minutes remaining on the cooking time for the pie filling, check to see if the sauce is thick enough. If it has a lot of excess liquid, sprinkle in the plain flour and stir until combined. Let this cook for the remaining 5 minutes. Remove from the heat.
    7. Divide the pie filling between the Mini Cast Iron Casseroles and then top with mashed potato covering to the edges then ruffling the potato slightly with a spoon to make soft peaks. Sprinkle a little grated cheddar cheese on the mashed potato.
    8. Place in the oven for 20 minutes until it is slightly browned. After 20 minutes if the top is not yet brown you can switch your oven to the grill setting to finish the tops off slightly. Keep an eye on the pies at this point in order not to burn the top of the mash.
    9. The Mini Casseroles will hold the heat for quite a long time after being in the oven so be careful when handling and eating. Serve with a side of steamed green beans, peas or other vegetables.

     

  4. Root Veggie Rosti – Runner Up Recipe

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    Here is another great recipe from one of the runners-up in our Autumn recipe competition, Michelle, with her Autumnal version of the breakfast Rosti!

    This is why this is Michelle’s favourite recipe:

    We LOVE a good hearty breakfast. Anything warm and comforting on a cool Autumn morning. It starts your day off well and gives you a spring in your step whilst being healthy!

    Serves:  2

    Prep time: 15 minutes

    Cooking time: 15 minutes 


    Equipment


    Ingredients

    For the rostis:

    • 2 parsnips, peeled and grated
    • 2 carrots, peeled and grated
    • 1 potato, peeled and grated
    • 1 small, red onion, diced
    • Fresh parsley, handful, chopped
    • 1 teaspoon Dijon mustard
    • 2 eggs
    • 2 tablespoons white gluten-free flour
    • Salt and pepper
    • Olive oil or butter for cooking

    For the accompaniment:

    • Cherry tomatoes, handful
    • Balsamic vinegar, splash
    • Spinach, handful
    • 1 egg

    Cooking Method

    1. Preheat oven to 200°C/400°F.
    2. Place all ingredients in a bowl and mix together.
    3. Heat a pan and add the olive oil or butter.
    4. Put heaped spoonfuls of the mixture into the pan and pat down to form a nice patty, cook for about 2 minutes until brown, flip and repeat on the other side.
    5. When both sides are browned place on a baking tray and put in the oven for about 5 minutes while you prepare the accompaniments.
    6. While waiting for the rostis to cook, place the cherry tomatoes in the pan and cook for a couple of minutes until they start to blister.
    7. Add a splash of balsamic vinegar, turn off the heat and add the spinach.
    8. Prepare the poached egg and then serve with the rostis and cherry tomatoes. Heaven!
  5. Beetroot and Vodka Cured Salmon with Vodka Crème Fraîche

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    This is a great dish for serving at a party either ‘with drinks’ or as a starter. It can look pretty spectacular but it is so simple to prepare. Almost all the work is done ahead of time.

    Image of ProWare's Beetroot and Vodka Cured Salmon prep

    I do appreciate that raw fish isn’t for everyone but I love it and this is a fantastic way of showcasing the flavour and delicate texture of raw salmon. As a starter serve it with the Vodka Crème Fraîche, a smattering of baby salad leaves and some finely sliced cucumber and radish for a refreshing lift. As an appetizer it works wonderfully with the creme fraîche on a blinis! Garnish with a little parsley or dill.

    Image of ProWare's Beetroot and Vodka Cured Salmon 2

    We got some dirt under our fingers using our gorgeously fresh homegrown beetroot you can see above. Be sure to use a really fresh piece of salmon as well. To acknowledge Scottish Food Fortnight we bought a beautiful piece of Scottish salmon and sourced Holy Grass Vodka. Holy Grass is hand-crafted by Dunnet Bay Distillers. This is not necessarily vodka as you know it – smooth and fresh, infused with sweet Highland vapours I think I’ve found my new favourite spirit!

    Written by Faye

    Image of ProWare's Beetroot and Vodka Cured Salmon recipe

     

    Prep time: 15 minutes (plus 24-48 hours marinade)


    Ingredients

    For the salmon

    • 1 side of salmon (skin & pin bones removed)
    • 1 medium raw beetroot, grated (it is a good idea to wear gloves for this!)
    • 1 tablespoon coriander seeds
    • 1/2 tablespoon black peppercorns
    • 2 tablespoons coarse sea salt
    • 2 tablespoons granulated sugar
    • 1 double shot of vodka
    • Zest of one lemon

    For the crème fraîche

    • 200ml crème fraîche
    • 1 single shot of vodka
    • 3 tablespoons horseradish

    Equipment

    • Grater
    • Pestle & mortar
    • Zester
    • Cling film
    • Mixing bowl
    • Whisk
    • Sharp knife for slicing

    Method

    1. Place the salmon on some cling film and onto a tea towel or some kitchen roll.
    2. Grind the coriander seeds and black peppercorns in a pestle and mortar.
    3. Combine the spices with the beetroot, salt, sugar, vodka and lemon zest.
    4. Spread the mixture over the top of the salmon and press down lightly.
    5. Wrap well in cling film to keep all the juices in. You could also wrap the tea towel or the kitchen roll around the salmon so that it mops up any juices that might escape.
    6. Place the salmon between two boards / trays and weigh down with cans or metal weights. Place the salmon into the fridge and leave for 24 – 48 hours.
    7. Prepare the creme fraîche about an hour before serving – whisk the vodka and horseradish into the crème fraîche and chill for an hour.
    8. Shortly before serving un-wrap the salmon and rinse of the marinade.
    9. Slice the salmon very thinly and serve together with the crème fraiche.
  6. Guacamole for a Crowd

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    My friends and I can’t seem to get enough of guacamole at the moment. Someone brings it to every gathering or get together we have. We have it with tortilla chips, freshly cut vegetables, flat bread, anything really. This recipe can be served as a snack for a group of people or split between a few people as more of a main. BUT Avocados can be expensive, so give your local markets a try as they sometimes have amazing deals. My friends swear by the Moor Market in Sheffield if you’re local. Also a great way to save is to buy them on offer. The avocados I’ve used in this recipe are from the co-op but were reduced and perfectly ripe, bar one which was slightly too far gone.

    guac 2

    Another safe bet with avocados, as timing can be tricky, is frozen avocados. Yes, you can freeze avocados! This is fab if you buy a bunch at a market or on offer, just make sure to remove the stone and skin before freezing. Even more exciting is that Tesco stock bags of frozen avocado halves at a pretty reasonable price too. (Quick Tip – these are in with frozen vegetable, not fruit section!) Perfect for keeping in the freezer for your last minute avocado needs. I must admit I’ve even defrosted them slightly in the microwave or in a freezer bag in some warm water, when in a hurry to use them.

    This recipe is packed with so much vegetable goodness it’s unbelievable. The seasonal foods for June we’ve used are tomatoes, garlic, red onions and coriander, as well as carrots and courgettes served alongside to dip in the guacamole.

    Written by Corin

    Serves:  A crowd as a side dish/dip or 2-3 as a light meal
    Prep time: 15 minutes


    Ingredients

    • 4 medium/large ripe avocados, stones and skin removed then flesh chopped
    • 100g cherry tomatoes, quartered
    • 1 stick celery, finely chopped
    • Half of any colour pepper, chopped
    • 1/2 -1 small red onion or 1 shallot, finely chopped
    • 1 clove garlic, crushed or finely chopped
    • 2 tablespoons fresh coriander, chopped
    • juice from 2 limes
    • Half of a small chilli pepper, or a pinch of chilli flakes
    • 1/2 teaspoon ground turmeric
    • season to taste with sea salt and freshly ground black pepper

    Equipment


    Cooking Method

    1. Place the chopped avocado in the bowl or saucepan. Mix in the onion, pepper, celery, garlic, coriander, lime juice, chilli or flakes and ground turmeric. Mix well and season with salt and pepper to taste.
    2. Then lastly add the tomatoes and mix gently to incorporate.
    3. Serve with warmed flat bread, parathas (Indian Flat Bread), tortilla chips, or sliced vegetables (carrots, cucumber, peppers, courgette, snap peas etc).

     

    We’re linking up with the below blogging events. Check them out for more tasty recipe ideas:

    No-Waste-Food-Challenge-logo-2b

     

     

     

     

     

     

     

    Elizabeth’s Kitchen Diaries – No Food Waste Challenge June and July’s host Utterly Scrummy

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    Katie from Feeding Boys – Simple and In Season

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    Fab Food 4 All & Fuss Free Flavours – Credit Crunch Munch hosted this month by Lovely Appetite

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    Tinned Tomatoes Meat Free Monday’s 7 Recipes for the Week.

  7. Roast Lamb with Pickled Shallot Mint Sauce

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    The lamb roast – a great show stopping centerpiece for any celebratory meal or even your usual Sunday lunch. You simply can’t beat it, especially with a freshly made mint sauce.

    pickled shallot collage

    This Pickled Shallot Mint Sauce is a twist on your traditional mint sauce inspired by a love of pickled and fermented foods. I can guarantee you’ll enjoy this light and tasty, no fuss sauce alongside your roast lamb. Pickled and fermented foods have been gaining in popularity over the last few years and have become quite ‘trendy’ given the interest in their bold flavours, health benefits and a desire to create hand crafted foods with artisan technique.

    Lamb collage 2

    For the lamb, we’ve cooked it based on a Hugh Fearnley-Whittingstall recipe which uses the typical garlic and rosemary combination with the addition of slivers of anchovies as a means to season the joint. This recipe is a fail safe one we have used on many occasions.

    Written by Corin

    sauce and lamb collage

    Serves:  6
    Prep time: 25 minutes
    Cooking time: 3 hours


    Ingredients

    For the Roast Lamb

    • 1.8-2kg leg of lamb
    • 50g tin of anchovies
    • 4-5 sprigs of rosemary
    • 5 garlic cloves, peeled then sliced lengthwise into 2 or 3
    • 1/2 bottle of dry white wine
    • Freshly ground black pepper

    For the Pickled Onion Mint Sauce

    • 3 banana shallots, sliced into thin circles
    • 2 bunches of mint, leaves finely chopped
    • 140ml white wine vinegar
    • 140ml boiling water
    • 1/2 teaspoon salt
    • 2 tablespoons caster sugar

    Equipment


    Cooking Method – Roast Lamb

    1. Preheat the oven to 220°C.
    2. Use a small knife to make about 12 5cm deep cuts into the flesh side of the joint. Insert a piece of garlic with half an anchovy and a small piece of a sprig of rosemary into each cut.
    3. Drizzle the remaining oil from the anchovies over the leg of lamb. Sprinkle over plenty of black pepper and place lamb in the roasting tray pouring the wine around it.
    4. Put in the oven and let sizzle for 30 minutes then turn down the oven temperature to 180°C and roast the lamb for a further 50 minutes, depending on how rare you would like your meat. These timings will yield a medium-rare roast so for a more well done roast cook slightly longer.
    5. Periodically baste the meat during this time with the wine and juice in the roasting tray. Once done, take the roast out of the oven and remove from tray onto a double layer of aluminium foil and wrap it securely. Leave the roast lamb to rest for 15 minutes with a few tea towels around it as well for insulation.
    6. In the meantime, taste the juices to see if any seasoning is needed and if the juices are too thin, decant into a saucepan and reduce slightly over a medium heat on the hob.

    Cooking Method – Pickled Shallot Mint Sauce

    1. Bring a medium saucepan of water to the boil.
    2. Par-blanch the shallots by placing them in the sieve and putting the sieve in the boiling water for 1 minute, moving the shallots around with a spoon so they are evenly blanched, then remove. You can also hold the sieve over the sink and pour the boiling water over the shallots.
    3. In a bowl place the chopped mint, shallots, white wine vinegar, boiling water, salt and sugar, then mix well.
    4. Let stand for 10 minutes and serve with meat when it is ready. Use the sauce within 5 days of making.
  8. Trio of Christmas Vegetables

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    This trio of Christmas vegetables is a fantastic option for your festive dinner. The vivid, jewel-like colours of the red cabbage, carrots and sprouts will make an enticing accompaniment to any center-piece. Obviously we think that the best way to serve the vegetables is in our mini pans! We put portions for two into each mini-pan and served them on wooden trays designed to be shared.

    The red cabbage is sauteed in red wine vinegar. The pine nuts & sweet, juicy raisins balance against the vinegar to create a lovely ‘sweet & sour’ flavour.

    We chose not to over complicate things with the carrots and the sprouts … the carrots were lightly boiled and dressed with parsley butter. The sprouts were sparingly trimmed and boiled in salted water for about 5 minutes so that they kept their vibrancy in terms of flavour, colour & crunch.

    Written by Faye

    Trio of Vegetables collage 1

     

    Red Cabbage with Pine Nuts and Raisins

    Serves: 6 as a side dish

    Prep time: 5 minutes

    Cooking time: 30 minutes


    Ingredients

    • ½ head of red cabbage, sliced
    • 3 tablespoons olive oil
    • 50g raisins
    • 50g pine nuts
    • 75ml red wine vinegar
    • Salt to taste

    Equipment


    Cooking Method

    1. Soak the raisins in the red wine vinegar.
    2. Gently toast the pine nuts in a dry pan, over a medium heat, until they just start changing colour.
    3. Boil the red cabbage for 5 – 7 minutes. Drain & set aside.
    4. Heat the olive oil in the saute pan and add the cabbage. Saute for 5 minutes over a medium heat.
    5. Turn up the heat and add the raisins and the red-wine vinegar. Use the wooden spoon to scrape in any of the ingredients that have caramelised on the base of the pan.
    6. Turn the heat down to a simmer, add the pine nuts and cover.
    7. Allow the cabbage to cook down for 20 minutes, stirring occasionally.
    8. Salt to taste and serve in a mini pan.
  9. Simple Apple Sauce

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    This simple apple sauce is a fabulously festive condiment, perfect for serving alongside pork. It is finished with a very simple lemon twist and crumbly, dried lemon zest! It will keep in the fridge for a few days and will freeze for months so can easily be made in advance.

    Written by Faye

    Makes approximately: 300-500g depending on the size of your apples

    Prep time: 5 minutes

    Cooking time: 6 minutes


    Ingredients

    • 3 cooking apples, peeled, cored and quartered
    • 3 tablespoons sugar (or to taste)
    • Juice of one lemon
    • Zest of one lemon

    Cooking Method

    1. Pre-heat oven to 180°C.
    2. Place the cooking apples and sugar into a microwaveable dish with a splash of water.
    3. Cover the dish and microwave on a high heat for 4 minutes.
    4. Add the lemon juice to taste. If necessary, add a little more sugar.
    5. Put the lemon zest onto an oven proof dish and dry in the oven for 2 – 3 minutes.
    6. Crumble the zest over the top of the sauce, adding a lemon twist to garnish.
  10. Hasselback Potatoes

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    First developed by chefs at the Restaurant Hasselbacken in Stockholm, these little beauties will impress even the most discerning guest. They can be prepared the night before, just leave them to soak in the fridge overnight. The sunflower or vegetable oil will take on a high temperature for roasting, really helping to crisp the potatoes up. The fan-like cuts to the top of the potatoes gives a deliciously tempting crunch which contrasts with the fluffiness of the roast potato.

    It is definitely worth checking out Jamie Oliver’s divine recipe for Hasselback Potatoes served with Gorgonzola and honey.

    Written by Faye

    Serves: 6 as a side dish

    Prep time: 20 minutes (plus 30 minutes soaking time)

    Cooking time: 60 minutes


    Equipment


    Ingredients

    • 1.5kg Maris Piper or King Edwards (we used whole potatoes, we picked through to find potatoes that were about the size of eggs), peeled
    • 4 tablespoons sunflower or vegetable oil
    • 3 teaspoons of table salt for the salted water
    • Sea salt to taste

    Cooking Method

    1. Carefully slice a series of cuts into the top of the peeled potatoes. Try to cut about 2/3rds of the way into the depth of the potato.
    2. Soak the potatoes in salted water for 30 minutes then drain & pat dry.
    3. Meanwhile pre-heat the oven to 200°C.
    4. Add the oil to a large roasting pan and place in the pre-heated oven for 3 – 4 minutes.
    5. Carefully add the potatoes to the roasting pan, tossing them gently to ensure that they are covered in oil.
    6. Turn the potatoes so that the cut sides are facing upwards. Season with salt.
    7. Roast for approximately one hour, basting occasionally. The potatoes will turn a tempting golden brown colour.
    8. Sprinkle with a little more sea salt and perhaps some pepper to serve.