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
So here is the first thing I have made from the fabulous produce out of my neighbour’s amazing allotment.
I have adapted this recipe from a BBC Good Food recipe so thanks to them for the inspiration.
- 1.6 kg cooking apples (peeled and cored weight) chopped
- 400g light muscovado sugar
- 500g sultanas
- 2 medium onions, finely chopped using Food Chopper
- 1½ tsp mustard seeds
- 1 tsp ground ginger
- ½ tsp mixed spice
- 1 tsp salt
- 500ml cider vinegar
Peel, core and chop all the apples (made really easy with the Pampered Chef Apple Wedger, Vegetable Peeler and Forged Cutlery Knives).
Add all ingredients to the large Stockpot.
Bring the mixture to the boil over a medium heat. Simmer uncovered, stirring frequently, for 1-2 hrs, until thick and pulpy.
Remove from the heat, transfer to sterilised, clean and dry jars and seal. And enjoy a small sense of smugness at having started making Christmas presents!!
Note about sterilising jars. I know that you can put the jars in an oven for a while but I am always a last minute kind of girl! I therefore always sterilise jars the way Nigella Lawson suggests, which is to quarter fill each jar with water, Microwave on High for 10 mins. Job done!