Stainless Steel - Proware Kitchen

7 things we love about our Stainless Steel Base Range

February 22, 2023 12:13 pm Leave a Comment

We have launched a brand new range! If you love the look of our Copper Base range but are cooking on induction then we have a treat for you!

Our Stainless Steel base range combines all the things we love about our Stainless Steel Tri-Ply and Copper Base range. Read on to find out just how wonderful it is…

1. Induction (and all hob tops) friendly!

The Stainless Steel Base Range has triple layer construction in the base only, creating an even heat distribution. Being made from stainless steel, it is also induction friendly!

The pans use less material around the sides than their triple layer counterparts and so they cost (and weigh) less but, just as with the other ranges, the pans have been carefully specified and engineered and they have been put through their paces in the test-labs and kitchens. As such we are proud to offer a lifetime guarantee on everything except the non-stick milkpan and frying pan (which carries a guarantee against manufacturing fault but unfortunately not on the non-stick coating).

2. Seeing is believing

There are so many reasons to use a lid. The heat efficiency achieves a quicker boil and saves energy whilst the lack of splash keeps the walls and hob top clean! The vented, glass lids are a firm favourite feature of our Copper Base range so we’re thrilled to launch it as part of our Stainless Steel range too. If you love keeping an eye on your cooking, be it a sauce, rice, or curry, then this range might be perfect for you!

3. Great capacity, and light!

Unlike competitor items our pans are nice and deep so you really can cook for a crowd (or just a hungry family!). Even with their fantastic capacities, they don’t weight too much either. The milkpan holds 1.25 litres and weighs just 670g, while the 16cm saucepan holds just shy of 2 litres and weighs just over 1kg, and the stockpot holds just shy of 6 litres! That’s perfect for a casserole or stew to feed the whole family!

4. Endurance and comfort

The comfortable soft grip handles are extremely practical and easy to handle. The silicone wrap means that they will withstand exposure to high temperatures and are oven safe up to 200 degrees celsius. A steep arch in the handle keeps it away from the heat source, and allows the pans to nest efficiently in cupboards or drawers. An eyelet where the handle meets the pan body disperses heat to ensure handles don’t get too hot and there’s a hanging loop if you want to make them the star feature of your kitchen.

Larger pans can be heavy when they’re full so we’ve added helper handles to the 18cm and 20cm saucepans. Heavy duty stainless steel rivets provide lifelong durability too so you, and your pans are truly set up for success!

5. All-Rounder

These pans work on every hob type; they can go in the oven up to 200ºC; and they’re dishwasher safe! If you prefer to hand wash your cookware, then Bar Keeper’s Friend is your best friend! We have some great top tips on keeping Stainless Steel cookware sparkling clean here.

6. Eye-Catching Design

As well as being practical, our Stainless Steel Base range looks great on the outside too! With hooks for hanging, they look great on show in any kitchen.

7. 5 Star Reviews

We sell through our own website and Amazon Prime. Our trust pilot rating is 4.9 out of 5 so don’t just take our word for it, check out the numerous customer reviews here. Don’t forget that we also have Copper Tri-Ply, Copper Base, and Stainless Steel Tri-Ply ranges.

Want to know anything else about our Stainless Steel Base range? Just get in touch and we’d be happy to assist.

Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn

August 10, 2021 4:11 pm Leave a Comment

Bursting with flavour, the fabulous Paul Welburn (Chef Patron at The Swan Inn, Islip) has concocted a wonderful seafood recipe of Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad to showcase our Stainless Steel Multi Steamer.

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply 18cm Saucepan

Copper Tri-Ply 24cm Non-Stick Frying Pan

Ingredients

Serves 4 as a main

For the Brine:

500g cold water
75g light soy sauce
25ml mirin

For the Stone Bass:

4 x 150g stone bass fillets
2 x sticks lemon grass – split in half
80g ginger – sliced
Maldon sea salt
2 tsp rapeseed oil
2 tsp chopped chives – sprinkle over when serving

For the Orange and Kaffir Butter Sauce:

2 x shallots, finely sliced.
150ml fresh orange juice
4 tbsp of white wine
3 x kaffir lime leaves
40ml double cream
200g of salted butter, cut into small cubes.

For the Pak Choi:

2 x pak choi – split lengthways.
1 tsp rapeseed oil
Maldon sea salt

For the Salad of Bean Sprouts and Coriander & Dressing

100g bean sprouts
1 x bunch coriander or micro coriander cress
2 tsp rapeseed oil
2 tsp sesame oil
2 tsp mirin
Juice of ½ lime
2 tsp toasted sesame seeds

Method

Stone Bass:

Mix the brine ingredients together.
Place the bass portions in and leave for 20 minutes
Remove, wash off in cold water and dry with kitchen paper.
Place the portions onto squares of parchment paper until cooking.
Place the pro ware steamer on top of the pan half filled with water.
Bring it to the boil and turn down to a simmer
Place the ginger and lemongrass onto the base of the steamer top, place the stone bass portions with the parchment on top and close the lid , cook on a medium heat for 6 minutes (steamer should not be rapid boiling )
Once cooked remove from the steamer.
Allow the fish to rest for 2 minutes.

Orange and Kaffir Butter Sauce:

Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
Add the cream and bring to the boil.
Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
Pass the sauce through a fine sieve and keep until required.

Pak Choi:

In a hot frying pan (or bbq)
Place the oiled pak choi cut side down and cook on a medium heat on one side only
Cook until the pak choi is golden but retains a crunch
Season with salt and serve

Bean Sprout and Coriander Salad:

Whisk the dressing ingredients together
Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve

To Serve:

Peel back and Remove the skin from the bass
Sprinkle over the chopped chives
Place onto a serving plate
Add the pak choi
Spoon over the butter sauce over and around
Lastly place the dressed salad of bean sprouts and coriander

Wow… what a wonderful recipe! Thanks to this amazing Great British Chef!

Vanilla rice pudding, pistachio honeycomb & glazed summer fruits by Josh Angus

July 28, 2021 11:15 am Leave a Comment

Looking for a summery pud for your next date night dinner, sunday lunch, or dinner party? Look no further! Michelin Starred Hide Restaurant‘s Head Chef Josh Angus has created a super light and completely delicious dessert for you.

Equipment

Copper Tri-Ply 18cm Saucepan (with lid)

Copper Tri-Ply 12cm Mini Frying Pan (to serve)

Ingredients (Serves 5)

(For the Rice Pudding)

1 vanilla pod
35g sugar (to taste)
150g pudding rice
900g milk
165 double cream
4 figs halved
2 peaches quartered
Red wine
75g sugar
75g water

(For the Honeycomb)

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
50g chopped pistachios
20g chopped pistachios for serving

Method

Make the Honeycomb first so it can rest…

Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long) add your pistachios at this point, then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

For the Rice Pudding…

Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently with a lid on, stirring frequently, for 25-30 minutes or until the rice has absorbed most of the milk & cooked through. Remove the vanilla pod but save for presentation and stir in the cream. The rice should be glossy now & fall off a spoon; leave to cool.
Cut the figs in half & ripe peaches in to quarters, bring to boil the sugar & water in a frying pan to make stock syrup, once the sugar has dissolved add the peaches on a medium heat & cook for 1 minute either side just to soften the peach & glaze them up with stock syrup remove from pan.
Add the figs & do the same but this time add two splashes of red wine & reduce to a syrup consistency. The figs & peaches should be slightly soft but hold their shape & not messy!
To serve have the cooled rice pudding on the bottom with the glazed fruit on top, sprinkle with chunks of honeycomb & chopped pistachios. Then drizzle with the red wine syrup.

What a treat! We can’t thank Josh enough for this summer sensation. Check out his other recipes for us here.

Grilled Octopus, rosemary new potatoes & chickpea feta salad recipe by Josh Angus

10:58 am Leave a Comment

One of our favourite pieces, our Stainless Steel Tri-Ply 35cm Roasting Pan was put to the test by Hide‘s Head Chef Josh Angus recently and look what a culinary masterpiece he concocted! If you thought cooking octopus at home might be inaccessible, then think again with Josh’s recipe…

Equipment

Stainle ss Steel Tri-Ply 35cm Roasting Pan

Copper Tri-Ply 10cm Mini Casserole Pans

Ingredients

Serves 4

1 x Spanish frozen octopus 3-4kg (defrosted)
1 carrot (roughly chopped)
1 leek (roughly chopped)
1 bulb garlic (roughly chopped)
1 tin chickpeas
200g feta
150g cherry tomatoes quartered
150g edamme beans or broad beans popped & blanched if needed
1 cucumber sliced at angle
Green or black olives (optional)
4 tbsp Red wine vinegar
½ Lemon juice
5 tbsp good olive oil
Salt to taste
500g new potatoes
5 cloves garlic finely chopped
15g Rosemary chopped
Salt to taste

Method

Turn the oven on 170c full fan, once the octopus is fully defrosted. Give the octopus a rinse under the sink. Then cut the octopus in half having 4 tentacles either side, place in the cast iron dish with the roughly chopped vegetables & a splash of white wine. (optional)
Cover with greaseproof & foil, then put in the oven & cook for 2 to 3 hours until the octopus is completely cooked through & not chewy! A knife should easily go through the octopus.
The meantime chop the new potatoes in half or quarters if large, mix in a bowl with olive oil, salt, chopped rosemary & chopped garlic.
Roast potatoes in the oven for 35mins same temperature as octopus until really crispy & cooked through. Mix time to time in the oven so they become really crispy.
For the salad wash the chickpeas under cold running water & mix with chopped feta, tomatoes, broad beans & cucumber. Dress the salad with olive oil, vinegar, lemon juice & salt to taste.
Once the octopus is cooked & rested for 20 minutes, take each tentacle & detach them from the head individually, then grill them in hot pan with splash of olive oil to get crispy on the outside, 2 minutes on each side will be enough.
Serve immediately with the hot crispy potatoes & cold Greek salad. Also could serve with aioli or romesco sauce as a dip.

We can’t get enough of this recipe, perfect for a summer dinner party with friends who love seafood. Thanks Josh!

Fried Chicken and Kimchi Bao by Brad Carter

July 15, 2021 1:09 pm Leave a Comment

Head Chef Brad Carter of Carters of Moseley has used our brand new Stainless Steel Multi Steamer to whip up these Korean inspired Fried Chicken and Kimchi Baos with a kick!

Brad used our Copper Tri-Ply range and you can see what we love so much about it here.

Here’s how you can make them yourself…

Equipment needed for the Fried Chicken and Kimchi Bao

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply Non-Stick 24cm Frying Pan

Stainless Steel Multi Steamer

Ingredients

(For the Kimchi)

2kg chinese leaf
200g sea salt
water to cover
150g gochugaru korean chilli powder
300g leek, finely chopped
3 tbsp minced garlic
2 tbsp finely grated ginger
200g mooli, shredded
1 tbsp fish sauce
1-2 tbsp salt
1 tbsp granulated sugar

Ingredients

(For the Bao Dough)

1kg Bao flour
550g water
10g dry yeast
50g sugar
10g salt
oil for brushing
18-20 dim sum papers or cut out circles of baking parchment

Ingredients

(For the Chicken)

500g Cotswold white chicken thighs, boneless, skinless, cut into bao sized pieces
200g plain flour
75g cornflour
25g rice flour
15g korean red chilli flakes
salt to season
rapeseed oil for frying

Ingredients

(For the Mayonnaise)

200ml kewpie mayonnaise
1 tbsp gochujang paste

To garnish

2 tsp toasted sesame seeds
4 spring onions, sliced ultra thin

Method (Kimchi)

Firstly start with the kimchi.
Cut the chinese leaf into quarters keeping the root attached, then rub in the salt.
Put the leaves into a container & pour over cold water just to cover, leave the cabbage at room temperature for 2-3 hours.
Drain the water away from the cabbage & ring the leaves out to remove as much of the water as possible.
Taste the leaves to see how salty they are, this will deter how much salt you add to the rest of the recipe.
Mix the remaining kimchi ingredients together in a bowl & add either 1 tablespoons of salt or the full 2 tablespoons depending on how salty the leaves were tasting, then mix everything into a paste, add to the chinese leaves, rubbing the paste all over the leaves & into the layers.
Add the leaves to a large kilner jar or vaccum pack bag (if you have the luxury!) and lay the quarters into the jar or bag, upright & add the excess paste, seal the jar or bag & leave to ferment at 28c-30c for around 10 days.

Method (Bao)

Fast forward 10 days & now it’s time to make the bao.
Mix all of the dry ingredients for the Bao dough together & add the water.
Knead for around 3 minutes, add it to a lightly oiled bowl, cover and let it prove for 2 hours at room temperature.
After 2 hours, roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide, you will probably have more buns than you need but don’t worry- you can freeze them if you do!
In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
Use a dumpling rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
Lay out the dim sum papers or baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr, or until doubled in size.
Heat a large ProWare Stainless Steel Multi Steamer over a medium-high heat. Steam the buns, in batches, for 8 mins until puffed up.
Set the buns aside to reheat later & the excess buns can be cooled & frozen.

Method (Chicken)

For the chicken, heat 2cm of oil in a deep sided frying pan to around 180c.
Season the chicken all over with the salt.
Mix together the flours & chilli flakes with a whisk then dredge the chicken pieces into the flour mix, fry the chicken in batches turning occasionally for around 5-6 minutes, remove the chicken with tongs & drain on kitchen paper.
Whisk together the kewpie mayonnaise & the gochujang in a mixing bowl & transfer to a squeezy bottle.
To assemble the bao buns, steam the buns for 1-2 minutes in the bamboo basket & remove.
Add the chicken to the bun & dress with an equal amount of kimchi alongside it, squeeze a healthy amount of mayonnaise over the chicken & sprinkle with the sesame seeds & the spring onions then shove it it in your big, drooling mouth.

Why not try it at home? Thanks so much for Brad for this amazing recipe. What are you waiting for? Head over to our online shop to purchase your Steamer now!

Wine Pairing: Provencal Summer Recipes

August 21, 2019 10:02 am Comments Off

The recipes we brought to you by Mark Dodson and Great British Chefs for our summer feature have been so enthusiastically received that we thought we would ask the experts at Amathus Drinks to recommend three wines to accompany each of the dishes.

The wines have been carefully selected to compliment each of the dishes and also to fit any budget.

Polenta Chips with Baby Artichokes and Sauce Vierge

by Mark Dodson

This wine has a powerful smell with aromas of eucalyptus, black fruits and toased notes. It’s around and concentrated wine, with a nice balance of spice and fruit, a woody nuance and good length.

Fess Parker Santa Barbara County Chardonnay 2016 – £20.80

Golden delicious apple, pear, pineapple, honey, graham cracker. biscotti. almond and vanilla with citrus, lemon cream, green apple, pear, mineral, toasty oak and vanilla.

Sea Bass, Red Mullet and Mussels with Bouillabaisse Sauce by Mark Dodson

De Gras Viognier Reserva 2018 – £9.95

Soft, plump peach and apricot fruit, with aromas of honeysuckle leading to a refreshing citrus finish.

Bodegas Monte Pío Alberiño 2018 – £15.15

Fresh and intense. Mineral aftertaste, vibrant acidity and salinity that, along with the carbonic remains, make the wine fresh and young without being aggressive.

Château De Chausse AOP Côtes De Provence Rosé 2017 – £19.95

Pale pink colour. This very beautiful cuvée reveals elegant aromas of white fruit, enhanced by pure minerality. Delicate and aromatic.

Basil and Buttermilk Pudding with Poached Figs by Mark Dodson

Mark Dodson Recipe Buttermilk Pudding

Bodegas Ochoa Moscatel 2016 – £14.55

Vintages with hotter conditions stand out for the honey-like, floral and muscatel aromas. However, in fresher vintages, the characteristics of the wine remind of tropical fruits, white flowers and high acidity.

Fuleky Tokaji Pallas Late Harvest 2016 – £15.30

This delicious sweet wine balances flavours of baked peach, vanilla and grapefruit with a delicate, lingering sweetness that never overpowers.

Château Hout-Mayne Sauternes 2011 – £38.80

The nose is mineral with a hint of citrus fruit. The mouth is rich but well- balanced with candied fruits and peach aromas. Long length with subtle spices flavours.

Wine Pairing: Three Simple Rules (Plus One Extra)

December 15, 2018 9:00 am Comments Off

We have all been there, standing in the wine aisle at your local supermarket, hundreds of different bottles staring expectantly back at you, beckoning for your attention. You glance in your basket for inspiration. ‘Prawns… a white then… that one is on offer… it’ll do’. You get home and find the juggernaut of a Californian chardonnay you bought because it was a quid cheaper than usual, stomps all over your fresh, fragrant bowl of prawn linguine. It’s too big; rich and creamy on the palate, with enough oak to build an ark it leaves your dinner crushed and cowering in it’s wake. Evening ruined.

This, however, needn’t happen. We have come up with a few simple rules to help you pick a wine that will compliment what you are eating and lift it to unprecedented heights. Take note and enjoy!

The Rules

Match the wine to the sauce, not the protein.
The protein in a dish is often the star of the show and is therefore important. However, when trying to pick a wine to compliment what you are eating, consider the sauce in which the protein is served. For example, with baked cod in tomato and chorizo sauce, try a juicy pinot noir. Soft, well rounded and not too heavy with medium levels of tannin. This will be able to stand up to the sauce without overshadowing the fish. Likewise, a juicy sirloin with a generous helping of béarnaise sauce can work wonderfully with a robust, layered white. A weighty chenin blanc with well-balanced minerality and a vibrant streak of acidity to cut through the richness of the sauce will work a treat.
Read the label
This sounds obvious but winemakers often provide tasting notes and pairing guidelines on the bottle (supermarkets are have begun to do this on price labels too). When browsing the supermarket shelves it can be easy to get sucked in to buying a marked down bottle or simply grabbing one with a pretty label but if you take a moment to read the information given to you it can often result in a better decision.
Match like with like
Put simply, match the characteristics of the food with that of the wine. With a light hors d’oeuvre such as salmon mousse blinis go for a delicate, crisp and dry sparkling rosé. Earthy foods like wild mushrooms work well with earthy wines such as cabernet franc. Rich, sweet foods like dark chocolate go beautifully with a rich, sweet crusted port. You get the idea.

Making a Start

To give you a rolling start, we have selected three recipes from our blog and paired them up with a great bottle of vino, any of which would make for the perfect night in.

Spaghetti and Meatballs

Our choice – WM Morrison Nero D’Avola, £6, Morrisons

This little known grape has been hailed as “Sicily’s answer to Malbec” by The Guardian’s Fiona Beckett and this example is fresh and vibrant with a savoury kick of black pepper. A solid, fruity red that would work well with almost all tomato based dishes that represents outstanding value for money.

morrisons.co.uk

Chilean Bean Stew with Tomato Salad

ProWare's Chilean Bean Stew for Wine Pairing

Chilean Bean Stew with Tomato Salad

Our choice – Tannu Bianco, £9.50, Oddbins

Staying in Sicily, this time an organically cultivated blend of Grillo (70%) and Chardonnay (30%) that produces aromas of lemon and pineapple. The combination of grape varieties gives this wine a weight that allows it to handle a stew (albeit a light one) without loosing any of that clean acidity that marries so well with the fresh tomato salad.

Oddbins.com

Salted Chocolate Tart

Salted Chocolate Vegan Tart

Our choice – Apothic Red Winemaker’s Blend, £7.19 (usually £9.69), Waitrose

This Californian red is a blend of four grape varieties; Zinfandel, Merlot, Syrah and Cabernet Sauvignon. Velvety on the pallet with ripe dark fruit and hints of vanilla giving a touch of sweetness make it a perfect tipple with chocolate.

waitrose.com

One more thing…

You don’t have to spend a lot for quality
This is not specific to paring wine with food but it’s good to know. A common approach to buying wine is that you get what you pay for. Sometimes true. I once had the pleasure of tasting a 2006 Krug Brut (to save you from asking, around £200) and the only way I can describe it was like walking in to a Parisian bakery on a sunny Saturday morning and hitting a wall of toasty brioche gorgeousness. That said, you can often find good solid wines without breaking the bank. With supermarkets really upping their game in recent years it is easily achievable to get something really special for less than a tenner (£8 if you look hard enough).

Pot-roasted Partridge with Grapes, Gnocchi and Mushrooms by Paul Welburn

October 29, 2018 9:33 am Comments Off

Paul Welburn from Michellin Star Restaurant The Oxford Kitchen has created this fabulous recipe of roasted partridge with grapes, gnocchi and mushrooms! It is flavourful, creamy comfort food with delightful bursts of freshness. Served in the pan for the ultimate oven-to-table dish it is perfect for sunny early-Autumn days. Herb gnocchi and some sautéed wild mushrooms complete the dish perfectly. Together with Great British Chefs this recipe is part of our celebration of all things game.

Partridge is delicate, tender and relatively quick as well as easy to cook. It benefits from being full flavoured but at the same time not tasting too ‘gamey’. Another great benefit is that each partridge is the perfectly sized portion, one per person is ideal. This recipe combines the ease of cooking partridge with an exciting and refreshing array of flavours in the accompaniment. We hope you enjoy!

Serves: 3

Time: 1 hour 40 mins plus 1 hour to bake potatoes

Equipment

Knife
Chopping board
Fork
Oven tray
20cm Stainless Steel Saucepan
24cm Stainless Steel Sauté Pan
2 x 26cm Stainless Steel Non-Stick Frying Pan
Wooden spoon
Potato Masher or Ricer

Ingredients

Pot-roasted partridge with grapes

3 partridges
1 carrot, peeled and cut into quarters
1 onion, peeled and cut into quarters
50ml of white wine
250ml of chicken stock
1 sprig of thyme
60ml of double cream
1 handful of chopped parsley
50g of grapes, halved (a mixture of white and black)
1 handful of chopped tarragon
1 dash of oil
1 knob of butter
salt
pepper

Herb Gnocchi

700g of floury potatoes
1 egg
1 egg yolk
50g of flour
1 tbsp of chopped parsley
1 tbsp of chopped chives
1 tbsp of chopped chervil
salt
pepper

Wild Mushrooms

50g of chestnut mushrooms, quartered
50g of girolles
12g of butter
chopped parsley
1/2 garlic clove

Cooking Method

For the gnocchi

To begin, prepare the gnocchi. Preheat the oven to 180°C/gas mark 4.
Prick the potatoes all over and bake whole in the oven until the flesh is completely soft. While still hot, scoop the flesh out of the skins and pass through a potato ricer (or use a masher.)
Mix the egg, egg yolk and flour in a bowl to combine, then lightly mix into the potato – do not over-mix. When just combined, add the herbs and roll into long logs measuring 2cm in diameter.
Cut the logs into individual gnocchi and heat a large pan of water until almost boiling. Add a batch of the gnocchi and cook until they float to the surface – it’s best to do a smaller test batch at first to make sure you have enough flour in the mixture. If they don’t float, mix again with a sprinkling more flour and re-roll and cut.
Drain and plunge into iced water to chill quickly. Repeat in batches with the remaining gnocchi. When all of the gnocchi have been cooked and chilled, place in the fridge until required.

For the partridge

Preheat the oven to 180°C/gas mark 4.
To cook the partridges, add a dash of oil and knob of butter to a large saucepan and allow to heat up. Once the butter is foaming, add the partridges and colour all over, until golden. Remove from the pan and set aside.
Add the carrots and onions to the same pan and cook until tender and golden. Deglaze with the white wine, scraping the bottom of the pan to remove any residue.
Add the chicken stock and thyme, return the birds to the pan and cover with a lid. Place in the oven for 25 minutes.
Remove the partridges from the pan and allow to rest in a warm place. Add the cream to the pan and bring to the simmer. Season well, add the grapes and herbs and place the birds back in the pan. Keep warm.

To finish

Add a dash of oil to a non-stick pan and when hot, add the gnocchi. Pan-roast on all sides until golden, then add to the pan with the partridges.
Add a knob of butter to another non-stick pan and place over a medium-high heat. Add the garlic clove and mushrooms and roast for 1 minute until lightly golden. Stir in the parsley, season then sprinkle the mushrooms over the partridges.
Serve in the pan at the table for everyone to dig in.

In association with

Jöro Restaurant – Tasting Menu & Meet the Chef

May 10, 2018 1:08 pm Comments Off

Last Thursday the ProWare team enjoyed an 8 course tasting menu at Jöro. The open kitchen is quite unique which creates a relaxed and entertaining atmosphere. Seeing the talent and expertise of the chefs in action makes it an exciting experience. There must be an element of showmanship about it but whilst it was a very lively and busy evening in the restaurant there was an incredible air of control coming from that open kitchen. Head Chef Luke and the team delivered a wonderful and varied set of dishes. We were left not knowing which was our favourite. What we did leave with is an appreciation of unique tastes, ingredients and a memorable evening dining out at what is easily Sheffield’s best restaurant. In addition to the fabulous food, it was a treat to see our Stainless Steel Tri-ply pans and Copper Tri-ply Mini Pan in use during service.

ProWare Team at Jöror Restaurant Sheffield

The evening started with a series of amuse-bouches and some freshly made bread. Each dish was expertly explained by our host/sommelier who was a delight. He answered our haphazard questions with charm and interesting tidbits of information including where they forage for some of the food on their menu.

Jöro Restaurant Sheffield

The most popular dishes of the evening were the Cod with chevril as well as the Cumbrian Herdwick Hogget with wild garlic, jersey royal & mint pictured below.

Jöro collage

And of course, the Browned Butter Parfait which is one of the recipes Chef Luke shared with us for Christmas. Check out the recipe here.

ProWare Christmas Recipes Joro-87

To read more about Jöro check out our blog here and read more below to find out about how Luke got to the place where he is now.

Meet the Chef – Luke French

Starting Out

Beginning as a kitchen porter at The White Pheasant pub in Fordham, Cambridgeshire, Luke French worked hard to climb up the kitchen ranks, going on to become part of the catering team at the University of Cambridge. Over the following two years he amassed a wealth of knowledge and experience, thanks in part to the wide variety of events that he was tasked with catering, from student meals to large scale banquets, to fine dining for delegates and government officials. He also had the opportunity to try his hand at a great number of international cuisines, expanding his knowledge and refining his skills along the way allowing him to reach a height of Junior Sous Chef.

From here, he went on to work at a selection of high end restaurants such as Aliemtum, Graffiti, Hotel Felix and Gonville Hotel. During this time of working in AA Rosette and Michelin Star establishments, Luke also gained experience working with pastry, an area which had thus far remained unexplored.

Following this, in the months prior to embarking on a global travel adventure, he worked at The Fat Duck. With three Michelin stars and a recipient of the esteemed title of Best Restaurant in the World, Heston Blumenthal’s eatery is noted for its wildly inventive food, multi-sensory cooking and unorthodox flavour combinations.

Luke travelled first to India, on to Thailand, then Vietnam, Burma and finishing in Cambodia. Enjoying the street food on offer and immersing himself in the vibrant cultures introduced him to new, local ingredients. This time, he says, has become a rich source of inspiration for the food he is cooking today.

Upon his return to the UK, he spent some time in Cambridge, working as Head Chef, giving him free reign to develop his own distinctive style of cooking. He eventually moved to Sheffield and joined the team at local gastro pub, The Milestone, where he worked as a sectional chef for two years. A head chef vacancy opened up, an opportunity to which Luke jumped and a position he subsequently achieved.

Joro Restaurant - Luke French

On the Way Up

Alongside his duties as head chef, Luke worked with Stacy and Mat (Jöro co-owners) to open Craft and Dough, who serve indulgent, innovative pizzas with the finest craft beers available. This formula has proved successful, resulting in the three Craft and Dough restaurants opening in Sheffield and Luke acquiring invaluable experience.

While cooking at event hosted for a group of architects working on a new development, located just around the corner from The Milestone, Luke first heard about Krynkl. Twenty-nine shipping containers, combined to produce “a revolutionary new space created to showcase the best and most exciting independent start-ups and businesses from Sheffield, where they can share space, skills and ideas. A space built for work and play”. After the warm reception received by several pop-ups, hosted at The Milestone, it became apparent that Sheffield was ready for Joro to set up a permanent home. The restaurant opened at Krynkl in November 2017.

A New Direction

With the opening of Jöro, Luke set about redefining Sheffield’s culinary scene with his nature-inspired food, channelling the ethos widely adopted in Denmark and Norway; that cooking should be kept simple to really get the best out of quality ingredients.

“A meal made of many small plates” is the message that greets with you when opening the Joro website.

ProWare Christmas Recipes Joro Trout

To book your table:

Jöro Restaurant
0.2 – 0.5 Krynkl
294 Shalesmoor
Sheffield
S3 8US

0114 299 1539
Email

Opening Times

Lunch 12.00 – 15.00
Thursday – Saturday

Dinner 17:30 – 22:00
Wednesday – Saturday

(last orders for tasting menus at 14.00 & 21.00)

Closed Sundays, Mondays & Tuesdays, Wednesday Lunchtime.

We can wholeheartedly say that everyone experience a meal at Jöro. We left the restaurant with full bellies and our taste buds tingling. We would like to say a big thank you to Luke and the whole team at Jöro for a wonderful evening. Also we’d like to credit Tom Kahler for the featured image about of Luke.

Why We Offer a Lifetime Guarantee

April 5, 2018 4:00 pm Comments Off

‘They don’t make ‘em like they used to’

This is a phrase that is thrown around all over the place these days. Whether its chocolate bars getting smaller or washing machines packing in after just a few years, it is becoming more evident that everyday items are gradually transforming into shadows of their former selves.

The cost of raw materials is increasing. As is the pressure to be competitive in a market saturated with products and outlets. It is therefore understandable that companies are de-spec’ing their products in order to make their production viable and profitable. An unfortunate downside of this is that product quality and longevity suffer, making items less durable in a society that is becoming increasingly throwaway.

Brands that continue to manufacture a product designed to last, who are unwilling to sacrifice quality to participate in a race to be cheapest and are now something of a rarity. We believe ProWare to be an example of such a brand.

Our cookware is used daily in professional kitchens

‘What would we want in our own kitchen?’

When developing our products, we wanted the result to be something we would be willing to buy ourselves, that would satisfy our appetites for quality and value.

For this reason, we went above and beyond when specifying our cookware. The Tri-Ply ranges have a minimum wall thickness of 2.5mm (up to 3mm in the Copper Tri-Ply). This is more than six times that of some commercially available items. The handles on all our pan ranges are cast stainless steel, as are the rivets used to attach them. Securing the handle with stainless steel rivets requires 200 tonnes of pressure and ensures the handle will never loosen. Most manufacturers use aluminium rivets, which are fastened using only 45 tonnes of pressure due to aluminium being a softer metal than stainless steel. This is considered a more cost effective choice but aluminium can deform as a result of sustained stress or frequent jarring. This can cause handles to loosen with time.

Perhaps the most vunerable part of any pot or pan is the interior. It is this surface that will be exposed to the most hostile conditions. The interior of a pan will regularly come in to contact with three potentially destructive elements; moisture, heat and acidity. These can combine to become detrimental to some metals over time so it is essential the correct ones are used. That is why we use 18/10 grade stainless steel for the interiors of all our pans. The name refers to the chromium and nickel contents of the steel. This is considered the highest grade of stainless steel in domestic use and is noted for its excellent resistance to corrosion.

You can find out more about the construction of our pans here.

Buy well, buy once

We are confident in the knowledge that we have done everything possible to make our pans as good as they can be. It is this which allows us to offer a lifetime guarantee across all ranges with the exception of our non-stick items. The non-stick we use is Teflon Platinum Plus, a market leader renowned for its toughness and longevity. As good as it may be, it will not last forever.

We hope you can share our faith in the cookware we produce and that you can make a purchase knowing it will stay with you through decades of use to be passed on to future generations.

Tag Archive: Stainless Steel

1. Induction (and all hob tops) friendly!

2. Seeing is believing

3. Great capacity, and light!

4. Endurance and comfort

5. All-Rounder

6. Eye-Catching Design

7. 5 Star Reviews

Equipment

Ingredients

Method

Equipment

Ingredients (Serves 5)

(For the Rice Pudding)

(For the Honeycomb)

Method

Make the Honeycomb first so it can rest…

For the Rice Pudding…

Equipment

Ingredients

Serves 4

Method

Equipment needed for the Fried Chicken and Kimchi Bao

Ingredients

(For the Kimchi)

Ingredients

(For the Bao Dough)

Ingredients

(For the Chicken)

Ingredients

(For the Mayonnaise)

To garnish

Method (Kimchi)

Method (Bao)

Method (Chicken)

Amastuola Primitivo IGT 2016 Organic – £13.15

Château De Manissy Lirac Traditionnel Red Organic 2016 – £17.70

Fess Parker Santa Barbara County Chardonnay 2016 – £20.80

De Gras Viognier Reserva 2018 – £9.95

Bodegas Monte Pío Alberiño 2018 – £15.15

Château De Chausse AOP Côtes De Provence Rosé 2017 – £19.95

Bodegas Ochoa Moscatel 2016 – £14.55

Fuleky Tokaji Pallas Late Harvest 2016 – £15.30

Château Hout-Mayne Sauternes 2011 – £38.80

The Rules

Making a Start

One more thing…

Serves: 3

Time: 1 hour 40 mins plus 1 hour to bake potatoes

Equipment

Ingredients

Pot-roasted partridge with grapes

Herb Gnocchi

Wild Mushrooms

Cooking Method

For the gnocchi

For the partridge

To finish

In association with

Meet the Chef – Luke French

Starting Out

On the Way Up

A New Direction

‘They don’t make ‘em like they used to’

‘What would we want in our own kitchen?’

Buy well, buy once

Here to help.

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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.