887 results
RECIPE
Italian Rosemary and Roasted Pepper Focaccia
Focaccia is Italian bread with a soft airy texture. This recipe is topped with fresh rosemary and sweet roasted peppers. It is traditionally finished with a mixture of olive oil, water and salt before baking to give the classic moist finish. Serve as an accompaniment to salads, soups, pasta or part of a mezze platter.
WE USED
Stoneware Petite Casserole
RECIPE
Hot Braised Lamb with Black Bean Paste and Vegetables
The deep, bowl-shape of the Toughened Non-Stick Wok is ideal for braising. In this recipe pieces of lean lamb are seared in the wok before adding aromatic fresh ginger and garlic. Black bean paste, chilli, soy sauce and a little rice wine are stirred through, water added and the lid placed on to let the ingredients braise slowly until the meat is tender. Fine julienned carrots, water chestnuts, bean sprouts and shredded spring onion are added towards the end of cooking to retain their colour and crispness. Serve with simple boiled rice.
RECIPE
Tempura Prawns Peking-style
The special double-coating makes these prawns extra crunchy and delicious. Large, raw prawns are butterflied and coated in an aromatic paste of fresh ginger, spring onion and seasoning. The prawns are dusted in cornflour, dipped in tempura batter and then into breadcrumbs and deep-fried until golden and crunchy. Accompany with a readymade sweet chilli dip and some fresh coriander leaves. Perfect served as a starter or for party nibbles.
RECIPE
Japanese Seared Tuna with Shredded Greens, Pickled Ginger and Garlic Chives
This quick to cook dish makes good use of some ready-prepared Japanese condiments and ingredients. Fresh tuna steaks are marinated in sweet mirin which is the essential Japanese condiment, Japanese soy sauce and sesame oil then seared in the hot wok until caramelised and blackened on the outside but rare inside. The tuna is accompanied by stir-fried, garlicky, shredded greens and finished with pink sushi-style pickled ginger and garlic chives. Serve with soba noodles.
RECIPE
Spring Vegetable Braise with Pancetta
Crisped pancetta with an assortment of spring vegetables braised in dry white wine and a vegetable stock. This simple dish is served with a drizzle of extra virgin olive oil and some fresh parsley and basil. Serve as a light lunch with some crusty bread or as an accompaniment to a main dish.
RECIPE
Grilled Marinated Duck Breast with Honey
Juicy duck breasts and pieces of fruit flavoured with a zesty oriental marinade, cooked on the ribbed rectangular grill and finished with fresh rosemary.
WE USED
Toughened Non-Stick Ribbed Rectangular Grill
RECIPE
Grilled Fillet Steak with Apple and Pear
Juicy grilled fillet steaks with delicious, sweet apples and pears.
RECIPE
Prawn and Cardamon Biryani with Cucumber & Mint Raita
This traditional biryani recipe layers together an aromatic curry with rice in the casserole. Quick to prepare and easily baked in the oven this is can be brought to the table straight from the oven.
WE USED
Cast Iron Oval Casserole
RECIPE
Lamb and Mint Meatballs in Chermoula Tomato Sauce
Served with buttery, lemon-scented couscous, our delicious meatballs are reminiscent of a Moroccan lamb tagine and flavoured with cinnamon, honey and mint.
