Tag Archive: Sides

  1. Rosemary Roasted Nuts

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    These nuts are so tasty – lightly coated, sweet and delicious smelling. They are perfect for Christmas entertaining as they are quick and easy to prepare and can be made ahead of time too, or make them as a quick snack just for yourself.

    Nuts are in season in December, in particular almonds, walnuts and of course chestnuts.

    Written by Faye

     

    Makes:  500g
    Prep time: 2 minutes
    Cooking time: 8 minutes

    Ingredients

    • 500g Mixed nuts
    • 250g Butter
    • 1/8 teaspoon Paprika
    • 1/8 teaspoon Cayenne pepper
    • 1/2 bunch Fresh rosemary, finely chopped
    • 50g Soft light brown sugar
    • Salt to taste

    Equipment

    Cooking Method

    1. Melt the butter over a medium to high heat until the butter starts to foam. Add the nuts and lower the heat slightly.
    2. Stir the nuts constantly so that the nuts colour all over.
    3. When the nuts have browned, about 4 minutes add the paprika, cayenne and rosemary, along with a little salt and mix well.
    4. Then sprinkle the brown sugar over and mix well. Remove from the heat and check the seasoning.
    5. Then drain the nuts through a colander and allow cool.  Transfer to a bowl and sprinkle with a little salt over the top and enjoy!

  2. Cranberry Apple Sauce

    2 Comments

    Cranberry sauce is one of those things that is so easy to make that after you’ve done it once, you’ll never go back to the shop bought kind. It’s one of those one pot wonders where you stick everything into a pan and kapow, it’s done just like that…or maybe not so explosively! However, do feel free to play around with the spices, if you’re not into the dynamic flavour of star anise or simply don’t have it, then just leave it out. I’ve tried this recipe without the apple and it tastes great too, just double check the sweetness and add more sugar if you think it’s necessary.

    Cranberry Apple Sauce Prep

    This recipe uses one of our stunning Mini Ladles, which have been silver plated in Sheffield and are available to buy on our website. We think it’s the perfect size for serving this sauce and many more, plus it would be a super cute stocking filler this Christmas.

    Cranberry Apple Sauce

    Written by Corin

     

    Makes:  3 cups
    Prep time: 2 minutes
    Cooking time: 10-15 minutes

    Ingredients

    • 600g Cranberries, fresh or frozen
    • 1 Large Bramley apple, peeled, cored and chopped into 3cm pieces
    •  90g Caster sugar
    •  50g Brown sugar
    •  2 teaspoons Orange zest
    •  75ml Orange juice
    •  1 Star anise pod
    •  1 Cinnamon stick

    Equipment

    Cooking Method

    1. Place all the ingredients in the sauce pan and cook on low to medium heat for 10-15 minutes or until the cranberries are mostly popped.
    2. Remove from heat and transfer to a bowl. The cranberry sauce will thicken as it cools.
    3. Before serving remove the star anise pods and cinnamon stick.

     

     

  3. 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.

     

  4. Potato Dauphinois

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    This classic potato dish is the most decadent of side dishes. Thin slices of potato, garlic, shallots and cream topped with Gruyere cheese. Potato Dauphinois is simply irresistible.

    ProWare's Potato Dauphinois

    Serves: 2

    Prep time: 15 minutes

    Cooking time: 40 minutes

    Ingredients

    • 1 small clove garlic, finely chopped
    • 1 shallot, finely chopped
    • 15g butter
    • 400g potatoes, peeled and thinly sliced
    • Salt and pepper for seasoning
    • Pinch of grated nutmeg
    • 300ml milk
    • 150ml double cream (crème fraiche can be substituted)
    • Extra butter to rub on inside of mini casseroles
    • 25g grated gruyere cheese

    Equipment

    Cooking Method

    1. Put the peeled and sliced potatoes in the frying pan and season with salt, pepper and a pinch of nutmeg. Then add the milk and bring to a gentle boil over a low to medium heat stirring every now and then to avoid burning.
    2. Cook the potatoes until slightly tender about 10-15 minutes. Remove the frying pan from the heat and drain the potatoes discarding of the milk.
    3. Preheat the oven to 220°C.
    4. Using a separate frying pan to fry the onion and garlic with the 15g butter until they are golden colour. Remove from heat and set to one side.
    5. Return the potatoes to the frying pan and add the cream. Over a low to medium heat bring to a boil and simmer for 10-15 minutes, stirring every now and then. The potatoes are ready when they are tender but not falling apart. Remove from heat and check the seasonings and add more salt and pepper if necessary.
    6. Butter the insides of the mini casseroles.
    7. Gently mix the onion and garlic into the potatoes. Spoon the potato mixture into the mini casseroles and sprinkle generously with the grated cheese.
    8. Bake in the oven without the lids for 10 minutes or until golden brown.
    9. Using oven gloves remove the casseroles, return the lids and serve immediately.

    ProWare's Potato Dauphinois in our Copper Tri-ply Mini Casserole

     

  5. Farinatas

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    Once you’ve made the batter for these farinatas they are quick and simple to cook. They make a great snack or appetiser and have a slightly addictive flavour similar to that of sourdough bread. The farinatas can be served plain, alongside cheeses and cooked meats. We like to cook them with a scattering of rosemary leaves but you can experiment with any number of toppings!

    Makes: 10

    Prep time: 5 Minutes (+6 Hrs Standing)

    Cooking time: A single Farinata takes approx. 12 minutes

    Ingredients

    • 500ml water
    • 1 teaspoon sea salt
    • 150g chickpea flour
    • 15ml olive oil
    • Additional olive oil for cooking

    Equipment

    • Copper Tri-Ply Mini Frying Pan
    • Bowl
    • WhiskProWare's Farinatas
    • Ladle
    • Spatula
    • Oven gloves for handling the pan in and out of the oven and on the hob top. The handle of the fry pan will get very hot whilst in the oven and will retain heat for a long time, so be careful when handling! Oven gloves are essential.

     

    Cooking Method

    1. Add the ingredients to a bowl and whisk thoroughly until you have a thick batter. Let the mixture stand either at room temperature or in your airing cupboard for at least 6 hours so it begins to ferment. Fermentation will have begun when you see frothy bubbles beginning to appear in the batter. The mixture will last up to 4 days so it can be prepared well in advance.
    2. When you are ready for cooking, preheat the oven to 220°C.
    3. On the hob heat the mini frying pan with a little oil inside. When the oil is very hot ladle in ProWare's Farinatas in our mini frying panapproximately 75ml of the mixture and move it around the pan to ensure even coverage. The mixture should start to bubble slightly at the edges. Add your toppings at this stage.
    4. Move the frying pan to the oven and cook for up to 10 minutes or until the farinata starts to brown slightly.
    5. Using oven gloves remove the frying pan from the oven and allow to cool for a minute so that the farinata can be removed in one piece. Don’t forget that the handle of the fry pan will be very hot!
    6. Serve and enjoy!

  6. 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.

  7. Tapas Style Carrots

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    This recipe for Tapas Style Carrots, or similar, is found throughout Southern Europe, the French, Italians, Spanish and Portuguese all have a variation of it, the carrots can be served warm or cold, but preferably not hot. They look delightful in our Copper Tri-ply 10cm Mini Casserole and serve as a great accompaniment to almost all simply cooked meat and fish dishes such as grilled, fried or barbecued foods.

    Serves: 4

    Prep/Cooking Time: 10 mins

    Resting Time: At least 1 hour

     

    Ingredients

    • 500 grams small carrots, a variety such as Chantenay is ideal. Peel the carrots or scrub them without peeling if the skins are blemish free and tender. Do remove the tops and root end though!
    • 3 garlic cloves
    • 3 Tbsp Olive oil
    • 1 Tbsp White wine or cider vinegar
    • Fresh chilli, chopped, green works best as it provides heat and a colour contrast. Remove the seeds for a less spicy dish, leave some or all of them in for more heat.
    • Flat leaf or curly parsley, two or three sprigs chopped finely
    • Dried Oregano also works well with this, a sprinkling, depends on your taste, start with a half teaspoon full

    Cooking MethodProWare's Tapas Style Carrots

    1. Cook the carrots in salted water, use 10 g of sea salt to each litre of water you use. The carrots should be cooked so that they retain a little ‘bite’ or crispness to them. Drain and allow to cool, cut into batons. Dry the carrots thoroughly on kitchen paper.
    2. Crush the garlic cloves and rub them around the inside of a serving bowl, mix oil and vinegar in proportions of about one part vinegar to three parts oil, mix the garlic cloves and oil and vinegar together with the chopped parsley and oregano, season with salt and pepper to taste.
    3. Add the carrot batons, mix well and leave for at least an hour before serving. If you are able to, leaving them several hours even or overnight in the fridge, will improve the blend of the flavours.
    4. Can be used as part of a selection of starter nibbles along with olives and salami etc, or served as a vegetable with the main course.

  8. 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.

     

  9. Sweet Potato Mash

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    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.

  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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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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company number 02251205
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