Category Archives: Garlic

Kit Hemsley’s Slow CookedCashew Chicken

This recipe has been kindly shared by my colleague Kit Hemsley.  She has adapted a recipe originally from TheRecipeCritic.com.  It is a stunningly easy ‘get-ahead’ recipe which is tangy and really, really delicious.  Please don’t be afraid of the chilli, it really isn’t hot (as tested on my spice-phobic friend!!)

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Ingredients

  • 5/6 boneless skinless chicken breasts (chop into bitesize pieces) using Forged Cutlery Utility Knife
  • 1/4 cup plain flour
  • 1/2 tsp black pepper
  • 2 tbsp sunflower or veg. oil
  • 1/2 cup soy sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup ketchup
  • 2 tbsp brown sugar
  • 2 garlic clove
  • 1 inch fresh ginger
  • 1 red chilli
  • 2-3 cups of chicken stock (or water).
  • 1 cup cashews (reserve half of the cashews and brown in a pan for later)

Method

1. Chop chilli, garlic and ginger using food chopper
2. Put ALL the ingredients in the Deep Covered Baker and stir, put on lid.

IMG_5343 3. Cook on 200/ High (Aga top oven) for 30-40 min to get DCB and contents cooking then 120/ Low  (Aga bottom oven) for 3 to 4 hours.  OR when I made this yesterday I just put it on timer for 4 hours at 140 fan (therefore 160 non-fan)
4. Add cashews and stir.
5.Serve with rice and some green veg.
Makes about 6 servings

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Filed under Chicken, Chilli, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Tea

Easy Egg Curry

This is a store cupboard recipe I have adapted from the Sainsbury’s magazine. It is exactly what is says in the title, easy and also really tasty.

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Ingredients

8 medium eggs at room temperature
1tbsp sunflower oil
1 large onion, finely chopped using Food Chopper
3 garlic cloves, crushed with Garlic Press
1 tsp mustard seeds (original recipe says black seeds but I use standard ones!)
2 tbsp curry paste
1 x tin Coconut Milk
1 x 400g tin chopped tomatoes
chopped coriander, to serve (optional)

Method

  • Boil the eggs for 6-7 minutes.  Drain, run under cold water, until cooled.  Peel, halve and set aside.
  • Heat the oil in 24cm Executive Saute Pan.  Add the chopped onion and fry for 15 mins, or until it has softened.
  • Add the garlic, mustard seeds and curry paste.  Stir fry for 2 minutes, then add the coconut milk and tomatoes.  Bring to the boil, reduce the heat to medium, cover and cook for 5 minutes.
  • Add the eggs and heat through for 1-2 minutes.  Season and remove from the heat.
  • Sprinkle with chopped coriander and serve with Basmati Rice and naan bread.

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Filed under Eggs, Food Chopper, Garlic, Garlic Press, Pans, Rice, Rice Cooker, Super Quick cooking!, Tomato

Nigella’s Slow Roasted Lemon Chicken – Stoneware Style

IMG_4296This fabulous recipe is Nigella’s which I have adapted for stoneware use.  This essentially means it has become a “Chuck and Bung” recipe with no need to return to the oven until its cooked – my favourite!!

The fabulous smell as this cooks is really summery which, obviously right now is perfect, though I am convinced I shall be making it in the depths of winter too as it is a real hit with ALL the family!

My final comment on this recipe is that it has completely removed the fear of boning a whole chicken myself.  I followed a brilliant video that The Pampered Chef team posted (http://www.youtube.com/watch?v=eiwHpDtZHOE) and I LOVE that I have gained a new skill in the kitchen.

Ingredients

  • 1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces
  • 1 bulb of garlic (separated into unpeeled cloves)
  • 2 unwaxed lemons (cut into chunks using Veggie Wedger)
  • 1 handful fresh thyme
  • 3 tablespoons olive oil
  • 150 ml white wine
  • black pepper

Method

  1. Pre-heat the oven to 145°C fan/ 160°C/gas mark 3/325ºF.
  2. Put the chicken pieces into Rectangular Baker and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
  3. Sprinkle over the white wine and grind on some pepper.IMG_4295
  4. Pop into the oven for approx 1 hr 45 mins.  Serve with new potatoes and green beans.

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Filed under Chicken, Citrus Fruits, Deep Covered Baker, Deep Dish Baker, Garlic, Other, Square Baker, Stoneware

Bolognese Susie Style!

My eldest daughter is about to do a guide challenge where she has to cook a 3 course meal.  Her team have decided to make bolognese for the main course so she went to this blog for instructions on how to make it (I can’t tell you how pleased that made me!!).  To her chagrin, there was no recipe… so, here it is!!IMG_4225

Ingredients

450g (ish!) Minced Beef or Quorn Mince
Couple Slices of Bacon (optional)
Oil (I use Olive or Vegetable)
1 Onion
Garlic Clove
Various Veg (this usually includes carrot, pepper, celery, sometimes leeks, swede, mushrooms, courgette, cabbage… whatever is in my cupboard and fridge)
Tin Plum Tomatoes (much more ‘tomatoey’ than chopped tomatoes)
Tin of Baked Beans
Worcestershire Sauce
Tomato Puree
Dried Herbs
Beef Stock Cube
Salt and Pepper

Method

  • Chop all vegetables finely.  The Pampered Chef Food Chopper makes really quick and easy work of this (and the reason I can add sooo many vegetables!!)
  • Put a good splash of oil (maybe about 2 tbsp) in Family Skillet along with chopped onion and crushed garlic.  Sprinkle with salt (to help the onion to release its juices) and cover.  Gently fry over medium heat until softened. Taking care not to burn.Softening Onions
  • Add other vegetables and continue to cook until soft.IMG_4221
  • Next add the mince beef (and bacon if using).  Break it up and cook until the meat has browned.IMG_4222 IMG_4224
  • Next add tins of tomatoes (chopped) and beans,  a good squeeze of tomato puree, one crumbled stock cube, good shake of dried herbs (at least 1 tbsp), shake of Worcestershire Sauce and seasoning.  IMG_4225Bring to simmering point and then lease to very gently simmer for minimum 20mins but much better if it can be left for over an hour.  The long simmering time really deepens the flavour.
  • When we made this I included bacon but didn’t reduce the salt accordingly so it was very salty.  All we did was chop a potato and add to the simmering bolognese for 15 minutes – problem sorted!
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Filed under Bacon, Food Chopper, Garlic, Garlic Press, Mushrooms, Pans, Pepper

The easiest Tear ‘N Share Garlic Bread Ever!!

This is an amazing looking recipe that my Pampered Chef colleague Sally Rachel has just shared with me and she has allowed me to pass on to you.  Doesn’t it just look fabulous?! The best thing about it is how easy it is to make.  Here are her instructions:

You need some Jus Rol Bread Stuff, Butter, Garlic & Oregano.

Start it off on the hob in your Pampered Chef Saute Pan. Melt the butter & stuff. Open the tube of rolls and cut each one in half. Add to the pan and coat in the herby butter. Then transfer to the oven. Garlic tear n share!!

I’m off out now to buy some Jus Rol Bread Stuff…!!!!!

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June 11, 2013 · 11:49 am

Ratatouille, Pampered Chef Stoneware Style

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So yesterday I had planned to make a roast dinner but with the sun out I fancied a lighter vegetable option.   This ratatouille worked perfectly and was really, really simple to make.

Ingredients

Courgette
Pepper
Onion
Large Tomato
A few mushrooms
Tin of Plum Tomatoes, roughly chopped
Pinch of herbs (I used Herbes de Provence)
Splash of Red Wine Vinegar (maybe about 2 tbps)
A bit of sugar (maybe about 1 tsp)
Garlic Clove or 2, sliced

Alternatives – you could include aubergine, celery, or really any veg which you have available.  This is an ideal recipe for all you allotment owners too!

Method

  1. Slice vegetables.
  2. Throw all ingredients into Stoneware Baker (I used my Square Baker but a Deep Dish Baker, Deep Covered Baker, Rectangle Baker or Round Covered Baker would work just as well) and stir.
  3. Put into the oven with roasting meat (therefore oven is about 165 fan/ 180C/ Gas 6)
  4. Cook for approx 40 minutes and serve.

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Filed under Deep Covered Baker, Deep Dish Baker, Garlic, Pepper, Square Baker

Pampered Chef Hot Cheesy Dip and Stoneware Pitta Crisps

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This is a gorgeous recipe to serveat a party or buffet to serve up to 16, or as a starter to share between 4-6 people. Or you can use it as a pasta sauce, or with chicken. Its also a great way to get fussy eaters to eat vegetables!!

Ingredients

175 g/6 oz broccoli florets
55 g/2 oz onion
55 g/2 oz red pepper
25 g/1 oz fresh Parmesan cheese, divided
1 clove garlic
115 g/4 oz cheddar cheese
60 ml/ 4 Tbsp half fat crème fraiche or sour cream
60 ml/ 4 Tbsp reduced-fat mayonnaise
Freshly ground black pepper
Stoneware Pitta Crisps or Tortilla chips to serve (optional)

1. Preheat oven to 190ºC/375ºF/Gas5. Chop broccoli, onion and red pepper using Food Chopper; place in Classic Batter Bowl. Grate Parmesan cheese using the Rotary Grater. Add 2 Tbsp Parmesan to vegetable mixture, reserving the rest for the topping. Grate Cheddar cheese using the Rotary Grater and add to the mixture. Crush garlic using Garlic Press, and add with the remaining ingredients. Mix well.

2. Spoon into Stoneware Baker. Bake 20-25 minutes or until heated through. Sprinkle remaining Parmesan cheese over the top and surround with Stoneware-Baked Pitta Crisps.

Stoneware-Baked Pitta Crisps

4 Pitta Breads

1. Preheat oven to 200ºC/400ºF/Gas 6. Cut each pitta bread in half horizontally using Utility Knife. Cut each half into 8 triangles. Arrange in single layer on Classic Round Stone.

  1. Bake 8-10 minutes or until lightly browned. Repeat until all chips are baked. Cool completely.

Serves 16

Susie Evans
Independent Director for the Pampered Chef
07854 241575
http://www.pamperedchef.biz/susieevans
http://www.Facebook.com/Susie.PChef

 

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Filed under Batter Bowl, Cheese, Food Chopper, Garlic, Garlic Press, Microplane Grater, Square Baker

Turkey and Apricot Bake

This is a real family favourite and is an adaptation from a Sainsbury’s TV recipe from years back.

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This takes just a few ingredients and makes something truly delicious.

Ingredients
454g Turkey stirfry or turkey breast sliced
25g Plain Flour
freshly ground Black Pepper
3 tbsp Olive Oil
1 Garlic Clove
1 bunch Spring Onions, sliced
150g ready to eat Dried Apricots, chopped
300ml Semi-Skimmed Milk
100g Cheddar Cheese, grated, divided
40g Wholemeal Breadcrumbs
2 tbsp Chopped fresh Parsley, or 1 tsp dried Mixed Herbs

Method

  1. Preheat oven to 190C/ 170C fan/ Gas Mark 5
  2. Coat the turkey strips in the flour seasoned with pepper.IMG_3912
  3. Press Garlic into Skillet using Garlic Press and add Olive Oil.  Heat over medium-high heat for 30 secs (take care not to burn the garlic).  Add the turkey and cook for 2-3 mins, stirring, until sealed.  (In the photo below you can see the strips which have begun to seal as they are turning pale)IMG_3914
  4. Stir in the onions and apricots, then add the milk.IMG_3915
  5. Cook for a further 2-3 minutes stirring until thickened and smooth, then stir in 75g of the cheese.  Transfer the mixture to Stoneware Baker (I’ve used my Square Baker).IMG_3917
  6. Mix together the Breadcrumbs, Parsley and remaining Cheese and sprinkle over the turkey mixture.IMG_3918
  7. Bake in preheated oven for 15 minutes.  I serve with Rice (cooked with Rice Cooker Plus) and Steamed Broccoli.

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Filed under Apricots, Cheese, Deep Covered Baker, Deep Dish Baker, Garlic, Garlic Press, Medium Round Stone, Microplane Grater, Pans, Rice, Rice Cooker, Square Baker, Stoneware, Super Quick cooking!, Turkey

The Pampered Chef ® Sun-Dried Tomato & Chorizo Risotto Recipe

Sundried Tomato and Chorizo Risotto

This is a recipe which I tried out recently and really, really loved it.  There does look like a bit of in and out of the microwave going on, but it was really very easy.  Then because of the beautiful nature of the baker it looked absolutely stunning to serve too!  A recipe to impress with,  while secretly knowing that it really didn’t take you much effort at all!!

Ingredients

1 onion, (about 100 g prepared weight)
175 g Arborio risotto rice
1 tablespoon olive oil
100 g dry-cured Spanish chorizo sauasge, diced
1-2 cloves garlic, pressed
800 ml hot chicken stock
65 g sun-dried tomatoes packed in oil (drained weight), drained
40 g Parmigiano Reggiano cheese
1-2 tablespoon finely chopped fresh parsley

Method

Finely chop onion using Food Chopper. Place onion, rice, olive oil, chorizo and garlic pressed using Garlic Press in Round Covered Baker; Mix well using Small Mix ‘N Scraper®. Cover with lid; microwave on HIGH 3 – 4 minutes or until onion is translucent, stirring halfway through cooking time. Remove baker from microwave oven using Oven Mitts (see Cook’s Tip); stir in 500 ml of the hot stock and mix well. Microwave, covered, on HIGH 9 – 10 minutes so stock simmers and rice absorbs almost all of stock, stirring after 5 minutes.
Meanwhile, dice sun-dried tomatoes on Cutting Board using Utility Knife. Remove baker from microwave oven; add sun-dried tomatoes and remaining hot stock and mix well. Microwave, uncovered, on HIGH 9 – 10 minutes or until rice is tender and almost all of stock has been absorbed.
Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater. Remove baker from microwave oven; add grated cheese and parsley and mix well. Cover with lid; let stand 5 minutes or until cheese has melted and risotto has a creamy texture. Serve.
Yield: 4

Per serving: Energy 1278kJ/305kcal; Protein 9.4g; Carbohydrate 31.3g; Sugars 1.7g; Fat 16.7g; Saturated Fat 4.5g; Fibre 0.5g; Salt 1g

Cook’s Tip: The baker becomes very hot during cooking, so it is essential to use Oven Mitts when removing the baker from the microwave oven.

Diced Spanish chorizo sausage can usually be found in the fresh cooked meat section of supermarkets. Alternatively buy a whole chorizo sausage, remove any skin and dice the sausage before adding to the risotto.

Substitute the hot chicken stock with hot vegetable stock, if desired.

© null The Pampered Chef used under license.

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Filed under Cheese, Food Chopper, Garlic, Garlic Press, Pork, Rice, Stoneware, Super Quick cooking!

Potato frittata with Pesto & Goat’s Cheese

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This is a recipe that I have adapted from the BBC Good Food website.  I had managed to buy too many eggs and needed something to use them up.  I served this up to 2 big “meat-eaters” but neither noticed as it is so hearty and tasty.  The original recipe had 1 tbsp of oil but I reduced that to 1tsp.  With a Pampered Chef Skillet I would suggest you could probably manage without any oil if you wanted to.

Ingredients

  • 4 medium potatoes (about 600g/1lb 5oz), thinly sliced using Simple Slicer on setting 2
  • 1 garlic clove, finely chopped
  • 8 large eggs, lightly beaten
  • 1 tsp olive oil
  • 100g pack soft rindless goat’s cheese , sliced
  • 3 tbsp pesto
  • handful rocket leaves

Method

  1. Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7.  Mix the garlic and eggs together in Classic Batter Bowl with some seasoning, then drain the potatoes and stir into the egg.
  2. Heat the oil in 30cm Skillet, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.IMG_3758
  3. Remove from the Skillet.  As you can see from the photo this is such an easy job with a Pampered Chef Skillet, nothing stuck at all!! IMG_3759
  4. Arrange the goat’s cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.

PER SERVING

426 kcalories, protein 23.0g, carbohydrate 25.0g, fat 26.0 g, saturated fat 8.0g, fibre 2.0g, sugar 1.0g, salt 0.9 g

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Filed under Batter Bowl, Cheese, Eggs, Garlic, Pans, Potatoes, Super Quick cooking!