Tag Archives: Pampered Chef Stoneware

Jo Murphy’s Sweet and Sour Chicken

This is a slightly different version of a sweet and sour “Chuck & Bung”.  I really like the warmth from the chilli and using the pineapple juice makes this a really juicy family meal.  Try it – you will love it!

Ingredients

4 Skinless Chicken Breasts
2 Medium Onions
2 Peppers (any Colour)
225g can Water Chestnuts, Drained.
3 Cloves Garlic
1 Small piece of fresh Ginger
Freshly Ground Pepper
640g of Tinned pineapple in Juice
4 Tbsp Corn Flour
260ml water
4Tbsp Dark Soy Sauce
4Tbsp White Wine Vinegar
4Tbsp Soft Light Brown Sugar
4Tbsp Tomato Ketchup
1 Tsp Dried Chilli Flakes
Small Bag Basmati Rice

Method

  • Put oven on to 200C/ 180 fan/ Gas 6.
  • Chop the chicken into bite size pieces using Forged Cutlery Knife on the Cutting Board. Add to the Rectangular Baker.
  • Using a knife, peel the onions and cut into quarters. Finely chop using Food Chopper. Add to the Rectangular Baker.
  • Using a knife, cut the peppers into 3cm pieces. Add to the Rectangular Baker.
  • Open water chestnuts using Smooth Edge Can Opener and drain using Stainless Colander. Slice water chestnuts horizontally using the Knife. Add to the Rectangular Baker
  • Crush the garlic directly into the baker using the Garlic Press.
  • Grate the ginger directly into the baker using the Microplane Fine Grater
  • Add freshly ground pepper using Grinder.
  • Open Pineapple tin using Smooth Edge Can Opener. Drain the pineapple using Stainless Colander pouring juice into Easy Read Measuring Cup.
  • Using large Adjustable Measuring Spoon add 4 tbsp of corn flour to Classic Batter Bowl. Add 3 tbsp of pineapple juice and mix to a paste using Mini Mix ‘N Scraper.
  • Add the remaining juice to the Batter Bowl, and add the water using the same measuring cup
  • Using Mini Easy Read Measuring Cup and both Adjustable Measuring Spoons add all remaining ingredients (except for rice) into the Batter Bowl.
  • Add the sauce to the baker. Mix together using Small Mix ‘N Scraper.
  • Place in oven for 30 mins – until bubbling nicely.
  • Boil full Kettle. Using Large Easy Read Measuring Cup add 2 cups of rice and 4 cups of boiling water to Rice Cooker Plus. Place in Microwave for 15 mins or until all the water is absorbed.
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Filed under Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Microplane Grater, Pineapple, Rectangular Baker, Rice, Rice Cooker, Stoneware

Mushroom Risotto – Oven Baked… no Stirring?!!

Here is the second of my 2 surprisingly fabulous recipes I’m sharing with you tonight!!  Pampered Chef Stoneware is amazing stuff which allows you to do many “chuck and bung” meals, where you literally chuck the ingredients in the Stoneware and Bung it all in the oven to cook.  Risotto is one of those recipes which just looks like you are doing magic rather than just cooking!  Honestly, this risotto takes about 6 minutes to prepare (tops) and then you bung it in the oven until its done.  No stirring, no hassle, no waiting by the hob for half an hour – just Chuck and Bung!!  Plus, it actually tastes really, really delicious?!!  (That I wasn’t expecting!!!)  Enjoy.

Oven Baked Mushroom Risotto - No Stirring!!

Oven Baked Mushroom Risotto – No Stirring!!

Ingredients 

1 box Arborio rice (500g)
1 box closed cup mushrooms
1 box chestnut mushrooms
1 onion
Veg stock cubes
Fresh parsley
2 cloves garlic
100g grated Parmesan
Med. Pot double cream or crème fraiche

Method

  1. Boil the kettle and put the oven on at 200c.
  2. Finely chop onion using Food Chopper and add to Rectangular Baker.
  3. Using Egg Slicer Plus and/ or Forged Cutlery Knife slice both boxes of mushrooms. Add to Rectangular Baker.
  4. Add box of rice to Baker.
  5. Using Easy Read measuring Cup measure 1 litre of boiling water. Add double the amount of stock cubes than is recommended on the box (stops it being too bland). Add to Rectangular Baker.
  6. Put the coriander in the 250ml Prep Bowl and chop using the Professional Shears. Add to Rectangular Baker.
  7. Crush garlic using Garlic Press and add to the baker (no need to peel the garlic first!). Then using Mix ‘N Scraper stir risotto. Put it in the oven for 30 minutes.
  8. Whilst cooking grate the parmesan using Microplane Adjustable Fine Grater.
  9. When the risotto is cooked remove from the oven. Add parmesan and Cream/ Crème Fraiche. Stir using Mix ‘N Scraper and leave for 5 minutes. Serve.

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Filed under Cream, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Microplane Grater, Mushrooms, Stoneware, Vegetarian

The Pampered Chef ® Pesto Pinwheels Recipe

This is a super quick recipe for a party or nibbles.  Very, very tasty too!

image1

Pesto Pinwheels ready for eating! YUM!!

Ingredients

Sunflower oil, for greasing
1 packet (145 g) pizza base mix
About 100 ml warm (hand hot) water
40 g Parmigiano Reggiano cheese
1 clove garlic
15 g fresh basil leaves
2 tablespoons sun-dried tomato pesto (see Chef’s Corner)

Method

  1. Preheat oven to 200ºC/fan 180ºC/Gas 6.
  2. Lightly brush Medium Bar Pan with sunflower oil; set aside.
  3. Place pizza base mix in Classic Batter Bowl. Measure warm water in Mini Measure-All® Cup; add enough water to pizza base mix, mixing to form a soft dough. Knead dough on lightly floured surface 5 minutes or until smooth.
  4. Roll out dough on a lightly floured surface using outer tube of Mini Measure-All® Cup to form 30 x 17 cm rectangle. Leave to rise 15 minutes.
  5. Meanwhile, finely grate cheese into clean batter bowl using Microplane® Adjustable Fine Grater. Press garlic using Garlic Press into batter bowl and mix gently into cheese using Small Mix ‘N Scraper®.
  6. Roll basil leaves up together and cut into fine strips using Colour Coated Santoku Knife on Bar Board.
  7. Spread pesto evenly over bread dough using back of Small Mix ‘N Scraper®. Sprinkle basil leaves and cheese mixture evenly over pesto.
  8. Starting from a long side, carefully roll up dough rectangle to form a tight roll. Cut roll in half widthways. Cut each dough half widthways into 10 even sized slices using Santoku Knife on Bar Board. Transfer pinwheels onto Medium Bar Pan, spacing apart evenly and neaten into rounds if necessary.
Pesto Pinwheels ready for baking

Pesto Pinwheels ready for baking

Bake 15 – 17 minutes or until pale golden brown. Transfer pinwheels to a serving plate. Serve warm.
Yield: Makes 20

Per serving: Nutrition information per pinwheel: Energy 236kJ/56kcal. Protein 2.2g, Carbohydrate 7.1g, Sugars 0.5g, Fat 2.3g, Saturated fat 0.7g, Fibre 0.3g, Salt 0.2g

Cook’s Tip: Substitute the red pesto with green pesto, if desired.
These appetisers are best served warm and eaten on the day made.

© 2015 The Pampered Chef used under license.

Cook’s Tip: Substitute the red pesto with green pesto, if desired.
These appetisers are best served warm and eaten on the day made.

© 2015 The Pampered Chef used under license.

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Filed under Batter Bowl, Cheese, Easy Cooking, Garlic, Garlic Press, Medium Bar Pan, Medium Round Stone, Microplane Grater

Vegetable Risotto

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!

Enjoy!

IMG_9231Ingredients:

250-300g cherry tomatoes
Olive oil
1 garlic clove
Baby spinach (good handful)
2 small red onions
1 small red pepper
6 small mushrooms
2 sticks celery
25g butter
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

Method:

  1. Preheat oven to 180/160fan/Gas 4
  2. 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.
  3. 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.
  4. Put Deep Covered Baker in oven for 40-45 mins until rice is cooked.
  5. Stir in grated cheese and spinach. Shave over remaining parmesan with Garlic Slicer and drizzle over a little olive oil.

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Filed under Batter Bowl, Cheese, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, RockCrok, Stoneware, Tomato

The Pampered Chef ® Cinnamon Spiced Apple Cake Recipe

Apple Cake ready for the oven.

Apple Cake ready for the oven.

This recipe is a fabulous winter warmer pudding.  Perfect with custard (in my opinion!) and so easy to make my daughter made it for us!

Ingredients

1 unwaxed lemon
3 eggs
175 g butter, softened
1 teaspoon mixed spice
1 teaspoon ground cinnamon, divided
175 g self-raising flour
2 sweet apples such as Gala or Coxes (about 250 g total weight)
25 g demerara sugar

Method

  1. Preheat oven to 190ºC/fan 170ºC/Gas 5.
  2. Finely zest lemon using Microplane® Adjustable Fine Grater to measure half teaspoon zest. Cut lemon in half and squeeze juice into (250-ml) Prep Bowl to measure 2 tablespoons juice.
  3. Lightly whisk eggs in (500-ml) Easy Read Measuring Cup using Stainless Whisk; set aside.
  4. In Classic Batter Bowl, mix together butter, dark brown sugar, mixed spice, lemon zest, lemon juice and half teaspoon of cinnamon using Small Mix ‘N Scraper®, until well combined.
  5. Gradually add small quantities of egg, then flour, to the butter mixture, mixing each addition until well combined. Spoon cake mixture into Square Baker; level mixture and set aside.
  6. On Cutting Board, cut unpeeled apples into quarters using Forged Cutlery Utility Knife. Cut away cores; discard. Thinly slice apple quarters and arrange apple slices, overlapping slightly, in three straight lines on top of cake mixture.

    Nearly Ready Spice Apple Cake

    Nearly Ready Spice Apple Cake

  7. Mix demerara sugar and remaining cinnamon together in clean Prep Bowl. Sprinkle evenly over top of apple slices.
  8. Bake 40 – 45 minutes or until the tip of a sharp knife comes out clean from the centre of the cake. Cut cake into portions and serve using Mini-Serving Spatula.
Scrumptious steaming hot apple cake, ready for eating!

Scrumptious steaming hot apple cake, ready for eating!

Yield: Serves 9 – 12

Per serving: Nutrition information per serving (serving 12): Energy 1046kJ/250kcal, Protein 3.6g, Carbohydrate 29.7g, Sugars 18.8g, Fat 14.1g, Saturated fat 8.2g, Fibre 0.7g, Salt 0.4g

Cook’s Tip: Serve this quick and easy cake warm with custard or whipped cream for a delicious winter pudding. Alternatively, serve cold with morning coffee or afternoon tea.
Use Adjustable Measuring Spoons to accurately measure the spices, lemon zest and juice.
Substitute the lemon zest and juice with orange zest and juice, if desired.

© 2014 The Pampered Chef used under license.

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Filed under Batter Bowl, Cake, Citrus Fruits, Easy Cooking, Eggs, Family Cooking

Indoor/ Outdoor (Spiced Pork) Burger

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!!!

 Ingredients

2 tablespoons chopped fresh coriander
500g lean minced pork
50g fresh breadcrumbs
1 small piece fresh ginger
2 cloves of garlic,
1 egg
1½ teaspoons garam masala
¼ teaspoon salt

Method

  • 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.

    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!!

All cooked and ready to eat!!

 

These are delicious served with Roasted Sweet Potato Salad and Citrus-Curry Dressing.

 

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Filed under Batter Bowl, Easy Cooking, Family Cooking, Garlic, Garlic Press, Ginger, Medium Bar Pan, Medium Round Stone, Pork, Quick Cooking, Stoneware, Tea

Roasted Sweet Potato Salad with Citrus-Curry Dressing

Roasted Sweet Potato Salad with Spicy Pork Burger.  Yummy!   (Apology for the slightly blurry image!)

Roasted Sweet Potato Salad with Spicy Pork Burger. Yummy!
(Apology for the slightly blurry image!)

This salad is the one that I usually serve with the Indoor/Outdoor Burger but is a gorgeous salad all on its own.  The dressing is really luxurious and different.  I would be happy to eat this salad with a couple of friends for a really easy lunch or use it as a side salad with the burgers for 5 or 6 people.  As always, its a Pampered Chef recipe so it is incredibly easy to make, especially if you have a Pampered Chef Serrated Peeler.  This makes easy work of peeling the delicious, if a bit tricky, sweet potatoes!

Ingredients

3 large sweet potatoes (about 1kg in weight), peeled
2 tablespoons of olive oil
Salt and Pepper
1 Red-skinned eating apple
2 sticks of celery
2 spring onions
150g fresh rocket leaves
4 tablespoons mayonnaise
1 orange (4 tbsp juice & 1tsp zest)
1 tablespoon wholegrain mustard
1 teaspoon mild or medium curry powder (or to taste)

Method
1. Cut potatoes crossways into 1cm slices using Santoku Knife; cut slices in half (or quarters if big). Put in Classic Batter Bowl; add oil and toss to coat.
2. Arrange potatoes in a single layer on Rectangle Stone; & season. Bake about 25 minutes, until potatoes are tender and beginning to brown round edges. Remove from oven, cool slightly.
3. For dressing add all ingredients to Measure, Mix and Pour and whisk well until well blended and smooth; (using Microplane Zester, Citrus Press, Mini Measure All Cup & Adjustable Measuring Spoons)
4. Place potatoes in Bamboo Fibre Bowl. Core apple with Apple Wedger and Food Chopper and chop celery with Utility Knife. Use Professional Shears to snip spring onions. Add to potatoes.
5. Drizzle about 5 tbsp of the dressing over potato mixture; toss gently to mix. Place some rocket leaves on plate; drizzle with a little dressing. Place potato mixture over rocket and serve with burgers.

Roasted Sweet Potato Salad without the dressing.

Roasted Sweet Potato Salad without the dressing.

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Filed under Batter Bowl, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Medium Bar Pan, Medium Round Stone, Microplane Grater, Square Baker, Stoneware