This is a really delicious summer recipe. These burgers are so easy to make. The result is a succulent, juicy and slightly spicy burger. I call it the Indoor/ Outdoor Burger because, technically these can be cooked on a BBQ but so far, as I do live in England where the weather just seems to KNOW when I am planning a BBQ, I have always ended up cooking it on a piece of Stoneware in my oven!!! When I make these at shows I also make a fabulous Roasted Sweet Potato Salad with Citrus-Curry Dressing. YUM!!!
2 tablespoons chopped fresh coriander
500g lean minced pork
50g fresh breadcrumbs
1 small piece fresh ginger
2 cloves of garlic,
1½ teaspoons garam masala
¼ teaspoon salt
- Preheat oven to 200/fan 180/Gas 6.
In Stainless 4-litre Mixing Bowl, place pork, breadcrumbs and egg. Chop coriander using Professional Shears, measure seasoning with Adjustable Measuring Spoons, press garlic & ginger with Garlic Press and combine using Mix n Chop.
Burgers ready for the oven.
- Using the large scoop, form about 8-10 mini-burgers and transfer to Medium Round Stone. Place Measure All Cup over meat & squash into burger shape! Bake for 18-22 minutes or until burgers are lightly browned and fully cooked (juices should run clear when pierced with a knife).
All cooked and ready to eat!!
These are delicious served with Roasted Sweet Potato Salad and Citrus-Curry Dressing.
Filed under Batter Bowl, Easy Cooking, Family Cooking, Garlic, Garlic Press, Ginger, Medium Bar Pan, Medium Round Stone, Pork, Quick Cooking, Stoneware, Tea
The finished garlic bread – just before the hoards descend!
I have to give all the credit for this brilliant idea to my good friend Gill. She showed me how to make my own garlic bread and I have never bought shop-made since. This bread is just as quick as pre-made, much more tasty and much cheaper and so is a complete no-brainer!!
Butter (I recommend real butter rather than marg or spread), room temperature
I use 1 garlic clove and 1oz (25g) butter per baguette, Obviously if you prefer it to be more garlicky just add more.
- Preheat oven to 180C/fan 170C/ Gas 6.
- Add butter to Prep Bowl, Press garlic clove using Garlic Press into the prep bowl. Use Spreader to mix them together.
Mix garlic clove & butter togethe
- Slice the baguette using Bread Knife. Try not to slice all the way through keeping the loaf in tact (not always possible but worth it for aesthetics later!)
Slice the bread, trying not to go all the way through.
- Carefully spread the generously between each slice.
Spread the butter generously between slices.
- Place baguette(s) on Stoneware (Pictured here is a Medium Round Stone with Handles but any will do). Put Stoneware in oven.
Bread ready to go into the oven on the Stoneware.
- Cook for approx 15-18n minutes until bread looks brown and toasty.
The finished garlic bread – just before the hoards descend!
Filed under Easy Cooking, Family Cooking, Garlic, Garlic Press, Medium Bar Pan, Medium Round Stone, Quick Cooking, Square Baker, Stoneware, Super Quick cooking!, Tea
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
My blog has developed into having 2 purposes. The original reason that I began writing was to have an easy reference place for my Pampered Chef customers to find as many brilliant Pampered Chef recipes in one place as possible. Along the way a secondary, and very pleasing, purpose has blossomed into life. My 2 eldest girls are now 11 & 13 years old and I have realised that I really do need to get on with teaching them how to cook before they get up and leave home!! So, this blog has also turned into a repository of recipes that I make so that they can learn and make our favourite home recipes.
So, this is how you find a Jamie Oliver recipe joining the Pampered Chef ones! This recipe is a really simple one pot recipe and, in the (longed for!) summer months is a great recipe for courgettes which allotment owners will appreciate!
Serves 4 (easily)
250g Smoked Streaky Bacon
2 Garlic Cloves
40g medium mature Cheddar
200ml Creme Fraiche
400g pasta (whatever shape takes your fancy!) I use Wholewheat pasta for the extra fibre.
1. Boil a large pan of salted water and cook 400g pasta , following pack instructions.
2. Slice 250g Smoked streaky bacon and fry in a Family Skillet (large frying) Pan until golden brown. Slice 2 cloves of garlic using Garlic Slicer and add for the last minute or so.
3. Slice courgettes lengthways into quarters and cut into chunks. Add to the frying pan and cook for a couple of minutes with the bacon and garlic until they are slightly softened.
4. Once the pasta is cooked, drain in a colander, then put back in the pan. Add about half a tub of crème fraîche, some freshly ground black pepper and a handful of grated Cheddar. Mix together.
5. Gently fold the bacon and courgette mixture into the pasta and grate the remaining cheese on top.
6. Eat and Enjoy!
Filed under Bacon, Cheese, Cream, Easy Cooking, Family Cooking, Garlic, Jamie Oliver, Microplane Grater, Pans, Pasta, Quick Cooking, Super Quick cooking!
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 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!!)
- 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)
1. Chop chilli, garlic and ginger using food chopper
2. Put ALL the ingredients in the Deep Covered Baker and stir, put on lid.
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
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.
This 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.
- 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
- Pre-heat the oven to 145°C fan/ 160°C/gas mark 3/325ºF.
- 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.
- Sprinkle over the white wine and grind on some pepper.
- Pop into the oven for approx 1 hr 45 mins. Serve with new potatoes and green beans.