Tag Archives: Tomatoes

Pampered Chef RockCrok® Tomato and Red Wine Pork Ragout Recipe©

IMG_5387Here 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!

Serves 10

Ingredients

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)

Method

    1. 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.
    2. 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.
    3. Add remaining oil to Dutch Oven, cook bacon, uncovered, 2-3 mins until lightly browned, stirring occasionally.
    4. 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.IMG_5386

 

  1. 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.

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Filed under Easy Cooking, Food Chopper, Garlic, Garlic Press, Pasta, Pork, RockCrok, Tomato

Pampered Chef Hot Pizza Dip

Apologies for not posting anything recently, I was away working at Glastonbury for the weekend and got a little bit distracted!!  BUT, I have been really wanting to share this amazing recipe with you as soon as I could.

Personally, I LOVE cheese and its definitely my treat food!  The minute I saw this recipe I knew that it would be right up my street. I wasn’t, however, prepared for just how FANTASTIC it would taste!!  We often have pizza for Saturday tea and I did think about just having this but as it was our first time of trying it I decided to make this and have a pizza as back up if the family didn’t like it.

Oh my goodness, I cannot tell you how yummy this is!!  So much so that last night I made it for our Pampered Chef team meeting.  And everyone loved it!!  Someone even said “It’s like having Pizza without the bother of the dough”!!

My only problem with this recipe is sharing and the potential for me to eat far too many calories!!!  But we WILL be making this again… and soon!!!!  Do let me know how you get on with it!!

Yummy Hot Pizza Dip!!

The Pampered Chef ® Hot Pizza Dip

200g full fat soft cheese, softened
1 tsp dried Italian Herbs
115g Mozzarella Cheese, grated
85g Parmesan Cheese, grated
1 jar (300g) Pizza Topping/ Sauce
55g (2oz) Green Pepper, diced, sliced spring onions, or chopped black olives
Toasted Baguette Slices (see below)

  1. Preheat oven to 180°C/ fan 165°C/ 350°F/ Gas 4.  In Small Batter Bowl, combine soft cheese and herbs; spread onto bottom of Mini Baker.
  2. In Classic Batter bowl, grate mozzarella and parmesan cheese using Microplane Grater then combine.  Sprinkle half of the mozzarella mixture over the soft cheese.  Top with pizza sauce, spreading evenly using Spreader.  Sprinkle remaining mozzarella cheese mixture over the top.  Bake 15-20 minutes or until bubbly.
  3. Meanwhile, diced pepper and or spring onions using Forged Cutlery Utility Knife.  Chop black olives using Food Chopper.  Take Dip out of the oven and top with pepper, onions and/ or olives.  Serve with Toasted Baguette Slices

Yield: Serves 20

Per serving: Energy 291kj/ 69 kcal; Protein 4g; Carbohydrate 1g; Fat 6g; Fibre 0g; Sodium 0.1g

Toasted Baguette Slices

1 French Stick, cut into 24, 5mm (¼inch) thick slices
2 Tbsp Olive Oil

  1. Cut French Stick using Forged Cutlery Bread Knife.  Place slices onto Rectangle Stone.  Lightly brush bread with olive oil using Chef’s Silicone Basting Brush.
  2. Put in oven with the Pizza Dip for 10-12 minutes or until lightly browned.

Per serving: Energy 235kj/ 56 kcal; Protein 2g; Carbohydrate 10g; Fat 1g; Fibre 0.3g; Sodium 0.1g

Yield: Makes 24 slices

Cooks Tip: To heat Hot Pizza dip in the microwave: Microwave, on HIGH 2 minutes, turn, Microwave on HIGH 2-3 mins or until mixture is bubbly and heated through.

Susie Evans
Independent Director for The Pampered Chef
07854 241575
www.pamperedchef.biz/susieevans
www.Facebook.com/Susie.PChef
www.susiesrecipes.wordpress.com

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Filed under Batter Bowl, Cheese, Food Chopper, Other, Pepper, Stoneware, Super Quick cooking!, Tomato

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!
    IMG_4226

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Filed under Bacon, Food Chopper, Garlic, Garlic Press, Mushrooms, Pans, Pepper

Ratatouille, Pampered Chef Stoneware Style

IMG_4210

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

University Fish Pie

This is a recipe which I have brought from my student days, and is therefore very simple and uses a few store cupboard ingredients.  It is, however, a real favourite with my younger daughter who asks for it on a regular basis!

IMG_3996

Ingredients (for 1 or 2 people)

Tin of Tuna
Tin of Tomtoes (plum or chopped)
Frozen Peas
Tin or Frozen Sweetcorn
Packet of Ready Salted Crisps, crushed
Cheddar Cheese

Method

  • Spread out half a tin of tuna in Mini Baker, on top put half a tin of Tomtoes (if using plum chop them up a bit), then a handful each of peas and sweetcorn.
  • Repeat
  • Top with crushed crisps and then grated cheese.
  • Cook in oven for 20-30 mins at 180C
  • Serve with Rice

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Filed under Cheese, FIsh, Rice, Stoneware, Super Quick cooking!, Tuna

Mexican Chicken and Spicy Potato Wedges

This is a fantastic “chuck and bung” recipe.  Literally chuck all the ingredients in the stone and bung in the oven!  It is YUMMY!!!

Mexican Chicken

4-5 Chicken breasts (skinless)

1 large or two small red onions

1 red pepper

1 green pepper

1 red chilli

2 cloves garlic

1 lime

1 jar of salsa

2 tablespoons sugar

Tin of tomatoes

Small jar tomato puree

Packet of Mexican spice mix -taco/ enchilada/ fajita (1 Tbsp reserved for potato wedges)

1 chicken stock cube

Sour cream and grated cheddar cheese to serve (optional)

Mexican Spiced Wedges

450g potatoes

1 Tbsp reserved Mexican Spice Mix

1 Tbsp olive oil

Method

  • Preheat oven to 220 (200 fan oven)
  • Wedge potatoes, place in Large Micro Cooker with a tablespoon water and microwave on high 10 mins. Drain and shake gently. Add spices and oil and mix to coat. Put on Medium Round Stone.
  • For the Mexican Chicken, slice the chicken and peppers into thin slices with Forged Knife on Flexible Cutting Mat. Chop onion and chilli with Food Chopper, crush garlic with Garlic Crusher, zest lime with Microplane and juice with Citrus Press. Open Tomato Puree with Smooth Edge Can Opener.
  • Place all the Mexican Chicken ingredients into a rectangular baker and cook for 15 mins.
  • Take out and stir and then put wedges in the oven. Cook wedges and Mexican chicken for 20 mins until chicken is cooked through and wedges golden and crisp.
  • Put cheese and sour cream in bamboo bowls to serve.

Susie Evans

Independent Director for the Pampered Chef

07854 241575

http://www.Facebook.com/Susie/PChef

http://www.pamperedchef.biz/susieevans

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Filed under Cheese, Chicken, Chilli, Citrus Fruits, Citrus Press, Food Chopper, Garlic, Garlic Press, Pepper, Potatoes, Stoneware