This is a really, really tasty risotto that even my meat-loving family enjoy!! It is also really, really easy because it is another “Chuck and Bung” recipe where all ingredients are chucked in the Stoneware or RokCrok and then bunged in the oven… no stirring required at all!
250-300g cherry tomatoes
1 garlic clove
Baby spinach (good handful)
2 small red onions
1 small red pepper
6 small mushrooms
2 sticks celery
225g risotto rice
250ml white wine
450ml boiling water with a vegetable stock cube added (I like Knorr Stockpots)
2 teaspoons sundried tomato paste
50g piece fresh parmesan plus 25g to shave over
- Preheat oven to 180/160fan/Gas 4
- Using Food Chopper, finely chop onions and celery. Slice peppers and mushrooms with Utility Knife. Place in Large Micro Cooker with the butter, put lid on and microwave on high 2 mins. Take out and stir. Cook on high another 2 minutes until vegetables are softened.
- Measure stock and wine in Classic Batter Bowl and add with rice and vegetables from micro cooker to Deep Covered Baker or RokCrock. Press in the garlic with the Garlic Press. Slice cherry tomatoes in half and stir in with sun dried tomato paste and a grind of salt andpepper.
- Put Deep Covered Baker in oven for 40-45 mins until rice is cooked.
- Stir in grated cheese and spinach. Shave over remaining parmesan with Garlic Slicer and drizzle over a little olive oil.
Chuck & Bung Sweet & Sour…. Yum!!
I have been given a new “Chuck and Bung” recipe by my Pampered Chef colleague Deborah and its a corker!! This is the easiest sweet and sour recipe I have ever tried and it tastes fabulous. Deborah did suggest that you can double the sauce ingredients (ketchup, vinegar & sugar) but on my first go yesterday I just made it as the recipe suggest. Next time I think I shall try the double sauce approach (sorry Deborah for not listening!!)
• 9 tbsp tomato ketchup
• 3 tbsp malt vinegar
• 4 tbsp dark muscovado sugar or other brown sugar
• 2 garlic cloves , crushed
• 4 skinless and boneless chicken breasts, cut into chunks
• 1 small onion , roughly chopped
• 2 red peppers , seeded and cut into chunks
• 227g 8 oz can pineapples pieces in juice, drained
• 100g sugar snap peas , roughly sliced
• handful salted, roasted cashew nuts, optional
Use the Measure All Cup to measure the ketchup and the vinegar, tip into Classic Batter Bowl.
Add the dark brown sugar, using the Adjustable Measuring Spoons.
Use the Garlic Press to add the garlic to the Batter Bowl
Use Forged Cutlery Utility Knife to chop the chicken and add to the mix.
Throw in any chopped veg as desired! Mix well with Small Mix ‘N Scraper.
Chuck everything into the Rectangular Baker and bung in the oven at 180 for about 35-40 minutes.
Serve with rice! Delicious!!
Options: change the veg above for baby corn, mushrooms & peppers and leave out the pineapple. Susie
Independent Sales Director for The Pampered Chef
- Sweet & Sour Ready for the oven.
Filed under Batter Bowl, Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Garlic, Garlic Press, Mushrooms, Other, Pepper, Rice, Rice Cooker, Square Baker, Stoneware, Tomato
This is a brand new recipe to me but, apparently, a bit of a classic to The Pampered Chef. I have never made, nor eaten, a jalousie before – however I am completely won over! I had been asked to do something different for a show and also a vegetarian recipe. This was recommended to me and turned out to be an absolute winner. It is so easy, and yet looks really great, and tastes fabulous. Sadly, I forgot (again!) to take a photo this time. So I shall just have to make another one! I think I might make it for a light lunch with friends, or when I am next asked to make something for a bring and share party, or just when I have some spare puff pastry that happens to make its way into my shopping trolley!!
1 packet (425g) frozen ready rolled puff pastry (2 sheets) defrosted
85g sun-dried tomatoes in oil, drained, wiped dry
85g classic green pesto sauce
Plain flour, for dusting
1 log (approx 100-125g) soft goat’s cheese (without rind)
1 garlic clove
Sesame Seeds, for sprinkling (optional)
Shredded fresh basil leaves, to garnish (optional)
- Preheat oven to 200°C/fan 180°C/Gas 6. Allow pastry to stand at room temperature 15-20 minutes. Meanwhile, snip sun-dried tomatoes into small pieces using Professional Shears. Press garlic with Garlic Press. Combine sun-dried tomatoes and pesto sauce in Classic Batter Bowl; mix well using Master Scraper. Set aside.
- Lightly dust Rectangle Stone with a little flour. Place one sheet of pastry on stone. Using Baker’s Roller®, roll pastry to form a 28 x 33 cm rectangle. Spread pesto mixture evenly over pastry using Small Spreader, leaving a 2.5 cm border around edge. Carefully slice each log of goat’s cheese using Utility Knife. Arrange goat’s cheese slices over pesto mixture in single layer. Brush edges of pastry sheet with water using Chef’s Silicone Basting Brush; set aside.
- Roll second sheet of pastry on lightly floured, flat surface of Large Grooved Cutting Board (to rectangle of same size). Fold pastry rectangle in half lengthways. On folded-length, cut about 11 cm length strips, about 2.5 cm apart (do not cut through ends).
- Gently open pastry sheet and place over filling; press pastry edges together to seal. Using Crinkle Cutter, trim edges of puff pastry; discard trimmings. Flute pastry edges, if desired. Beat egg in Small Bamboo Fibre Bowl with Stainless Mini Whisk; brush over surface of pastry. Sprinkle sesame seeds evenly over top, if desired.
- Bake 25-30 minutes or until deep golden brown. Remove to Stackable Cooling Rack; cool slightly. Sprinkle with shredded basil leaves, if desired.
- Cut into squares using Pizza Cutter; serve warm using Mini-Serving Spatula.
Hotpot ready to go in the oven
3 chicken breasts and 6oz to 8oz chorizo
Drop of olive oil
1 red pepper
1 tin tomatoes
½ pint chicken stock
1 can chick peas (drained)
Salt and pepper
1 tblsp smoked paprika
2 large cloves of garlic
1 chilli (optional)
Good handful of fresh parsley
Crusty French bread to serve
1) Chop onion and red pepper (and chilli if desired) using Food Chopper or Manual Food Processor add to Deep Covered Baker / Rectangular Baker.
2) Draining chick peas using Easy Read Measuring Colander, add to Stoneware. Add garlic using Garlic Press, smoked paprika using Easy Read Measuring Spoons and tomatoes (chop using Mix ‘N Chop)
3) Snip some fresh parsley using Professional Shears and sprinkle
4) Add ½ pint of chicken stock using Small Batter Bowl
5) Chop Chicken and Chorizo on Cutting Board using Forged Cutlery 13cm Utility Knife and put into Stoneware
6) All ingredients are now in Deep Covered Baker / Rectangular baker (if using a smaller baker just reduce ingredients slightly), stir.
Cook for approx 40 mins in oven at 180c / Gas mark 4
Serve with crusty bread
Hotpot after half was served!
Filed under Batter Bowl, Chicken, Chilli, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Garlic Press, Manual Food Processor, Other, Pork, RockCrok, Tea, Tomato
Here in the UK, The Pampered Chef are just about to launch a brand new type of Stoneware. It claims to cook just as fabulously as normal Stoneware but it is able to cook on a hob, on a BBQ, under the grill and be washed up in the dishwasher! Obviously, I needed to check these claims out and decided the best way was to try one of the recipes that comes with the “Dutch Oven Rockcrok”. As I had to feed at least 8 people I decided to start with this recipe.
This recipe is brilliant because it is quite simple, with a bit of pre-prep on the hob and then left to slowly cook in the oven until the pork melts and the sauce is absolutely gorgeous. Everyone in the family LOVED this. Suffice to say, I shall be making it again. And the RockCrok??? So far, so absolutely amazing! Plus putting it in the dishwasher afterwards was very pleasing!
3 tbps, plus 1 tsp sunflower oil, divided
1 large onion, finely chopped with Food Chopper
2 carrots, peeled and sliced (about 240g)
2 celery sticks, sliced (about 125g)
2 cloves garlic, pressed with Garlic Press
1.5kg diced lean casserole pork (I used Pork shoulder steaks as they were on offer!)
6 rashers rindless lean back bacon (150g prepared weight) cut into 5cm pieces
50g plain flour
250ml dry red wine (such as Cabernet Sauvignon)
2 tins (400g each) plum tomatoes
1 tbps dried mixed herbs
Chopped fresh parsley, to garnish (optional)
- Preheat oven to 170C/ fan150C/ Gas 3. Heat 1 tbps of oil in RockCrok Dutch Oven over medium heat for 3-5 mins or until hot. Add onion, carrots, celery and garlic. Cook for 2-3 mins or until tender, stirring occasionally. Remove vegetables to a plate; set aside.
- Add 1 tbsp of remaining oil to Dutch Oven. Add one quarter of the pork, cook uncovered, 3-4 minutes or until lightly sealed, stirring occasionally. Remove to a large dish. Repeat sealing of remaining pork, in 3 batches, adding 1 tsp of oil for each batch. Set pork aside.
- Add remaining oil to Dutch Oven, cook bacon, uncovered, 2-3 mins until lightly browned, stirring occasionally.
- Return pork to Dutch Oven, stir in flour, mix well. Cook 1-2 mins or until lightly browned, stirring continuously. Stir in veg, wine, dried herbs and tomatoes. Chop tomatoes using Mix ‘N Chop. Increase heat to med-high; bring to the boil, stirring continuously. Cover; transfer to oven, bake 1.5-2hrs or until pork is tender.
- Remove from oven. Garnish with chopped parsley if desired. Serve with cooked pasta (I went for tagliatelle).
Nutrients per serving: Energy 1333kj. 319 kcal; Protein 36.3g; Carbohydrate 10.1g; Sugars 5.4g; Fat 13.1g; Saturated Fat 3.6g; Fibre 1.8g; Salt 1g.
This is an amazing revelation. There is another chorizo risotto recipe on here which can be made in the microwave. Last night, for the first time, I tried it at a Pampered Chef show in the oven. No stirring, no faffing, just Chuck in the ingredients and Bung in the oven! It worked perfectly and was absolutely delicious. So here it is just for you!
- 2 onion, (about 100 g prepared weight)
- 350 g Arborio risotto rice
- 2 tablespoon olive oil
- 200 g dry-cured Spanish chorizo sauasge, diced
- 2-3 cloves garlic, pressed
- 1.5 l hot chicken stock
- 130 g sun-dried tomatoes packed in oil (drained weight), drained
- 80 g Parmigiano Reggiano cheese
- 2-3 tablespoon finely chopped fresh parsley
- Finely chop onion using Food Chopper.
- Dice sun-dried tomatoes on Cutting Board using Utility Knife.
- Place onion, rice, olive oil, chorizo, stock, sun-dried tomatoes and garlic pressed using Garlic Press in Deep Covered Baker; mix well using Small Mix ‘N Scraper®.
- Put in oven at 200C with the lid on.
- Check at 35 minutes. It may need another 10 minutes. (I took the lid off for the last 10 minutes)
- Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater and chop parsley using Professional Shears and a Prep Bowl.
- Remove baker from 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: 8 (For 4 people halve ingredients and use Round Covered Baker)
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
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.
8th April 2014: Update…. I have recently been making this Chorizo in my Rectangular Baker (i.e. no lid) and just cooking it for approx 30-35 minutes until it is done. Just Chuck (it in the Stoneware) and Bung (it in the oven)!!!
© 2014 The Pampered Chef used under license.
Susie Evans Independent Director for the Pampered Chef
Filed under Cheese, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Pork, Rice, Sausages, Tea, Tomato
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.
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)
- 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.