Author : Dominic Donaldson

They say that a bad workman blames his tools, but a good cook relies on quality cookware Whether you are a Delia or a Jamie, having the right tools for creating a culinary masterpiece is essential Here we offer up a few ideas for delicious dishes based on the basic cookware that can be found in most kitchens

Stockpot

The stockpot is a great kitchen all rounder Soups and stews, curries and chili con carne can all be cooked to perfection with this versatile pot Its strength lies in its size and the capacity for food to be cooked slowly for many hours If you find yourself offering to cook up a feast for a few friends, then the stockpot is the cookware of choice Simply throw in the meat and vegetables of choice and add passata, chopped tomatoes and even a splash of fresh cream and season according to your dish

The basic ingredients of onion, tomato and garlic are an excellent base to work on using this pot These ingredients can be seasoned with herbs to give a hearty English stew, or with spices for an authentic Indian curry These dishes taste better the longer they are left to cook, and the stockpot is a perfect vessel for such dishes, and saves on the washing up too

Frying Pan

The humble frying pan is probably one of the most versatile items of cookware in a kitchen It is an essential piece of equipment, and without one many dishes are impossible to make Frying onions and spices as a base for a sauce, making a traditional English fried breakfast and the oh so humble omelet would all be impossible without a frying pan There are of course a variety of types and sizes, but if purchasing a good all rounder, go for a twelve inch one with high but sloped sides If you can get one with a lid, all the better, it will extend the range of dishes it can be used to prepare for, such as poaching fish

A firm favourite for the frying pan here is to create a Spanish tortilla, which could be described as a glorified omelet Simply fry onions and garlic in a little olive oil and season with salt, pepper and basil; next add some thinly sliced potato followed by well beaten eggs Make sure you cook the dish slowly so as not to burn the base of the tortilla When the mixture appears to have nearly set, sprinkle the top liberally with parmesan cheese and pop under the grill to brown To serve, cover the pan with a plate tip the tortilla out of the pan

Sauce Pan

I once lived with only once sauce pan, but this basic piece of cookware was my best friend As long as it is larger than a milk pan and has a lid, the amount of dishes that can be whipped up are limitless From heating beans to boiling potatoes, it is difficult to get by in the kitchen without a sauce pan As the name states, the purpose of this pot is primarily to create sauces A few simple ingredients can be turned into a dish worthy of Masterchef by conjuring up a simple sauce

A great treat is searing off an ostrich steak, much the same as you would a traditional beef one and covering it with a red wine and blackberry sauce Place a small amount of oil in the sauce pan and throw in some in the fruit, warm gently then add generous amounts of red wine Heat until bubbling and the blackberries are starting to reduce then pour over the meat Delicious!

Dom Donaldson is an expert in the catering industry.
Find out more about Cookware and the range available for professional and home cooking at Massive Housewares.

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The Best 30-Minute Recipe

Author : James Lanka

These are tried and tested recipes - Bon Appetit from The UK Recipe Archive!!

Ayam Gorem (Deep Fried Chicken With A Sweet Sauce)

500 g chicken breast,(boneless)

2 Tbs soya sauce

1 lime,(squeezed)

1 tsp salt

1 tsp pepper

1 onion,(chopped)

2 red chilli,(crushed)

2 Tbs sugar

water

cornflour

oil for deep frying

1 Slice the chicken into cubes and add the soya sauce, lime juice, salt and pepper and marinate for 1-2 hours

2 Secondly, prepare the sweet sauce Heat a tsp of oil in a wok or pot and add the crushed chilli, the onion, the sugar , one tsp salt, some water and cornflour to thicken Stir well

3 Preheat the oil in a wok or pan and add in the chicken piece by piece, turning it around periodically and fry until golden brown Serve with the sweet sauce hot or cold

Chicken And Passata Casserole

2 Tbs olive oil with a hint of garlic

4 skin-on chicken breast fillets, halved

1 g bag shallots, peeled and halved (8oz)

salt and freshly ground black pepper

1 g jar passata

1 g pac fresh thyme, chopped (1/2 oz)

1 green and 1 yellow pepper, de-seeded and sliced

12 pitted black olives

1 Heat the oil in a flameproof casserole, add the chicken and shallots & fry until lightly browned Drain off excess oil

2 Pour over the passata, add most of the fresh thyme and seasoning and stir well

3 Place in a preheated oven 180 C, 350 F, Gas Mark 4 for 30 minutes

4 Stir in the peppers and olives and return to the oven for a further 30 minutes

5 Sprinkle over the remaining thyme and serve with Italian bread

Author Note: A simple, full-flavoured supper dish

Chicken With Paw Paw Sauce

15 g butter, (1/2oz)

1 Tbs oil

4 g skinless chicken breast fillets (4oz)

1 onion, chopped

15 g cornflour, (1/2oz)

300 ml milk, (1/2 pint)

1 chicken stock cube

1 Tbs freshly chopped basil

125 ml apple juice, (4fl oz)

1 paw paw

freshly chopped basil to garnish

1 Melt butter and oil in a large frying pan, add the onion and chicken and fry over a moderate heat for 5 minutes

2 Blend the cornflour with a little of the milk and add to the pan with the remaining milk, stock cube and basil Bring to the boil, add the apple juice, cover and simmer for 20 minutes

3 Remove the chicken from the pan and keep warm

4 Peel, deseed and slice the paw paw Reserving 2 slices for garnishing, puree the remainder with the sauce in a blender or food processor until smooth Add seasoning and return to the pan and reheat gently

5 Serve with the sauce poured over the chicken and garnished with the reserved paw paw slices and chopped basil

Author Note: A delicious combination of sweet and savoury Ideally served with wild rice and baby seasonal vegetables

James Lanka is the website owner of The UK Recipe Archive, where you can download his large collection of UK television recipes. Also available are some internet marketing opportunities by clicking here

Syndication Source: Article Mind
Go to source

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Joe Tilden's Recipes for Epicures

Author : Dominic Donaldson

They say that a bad workman blames his tools, but a good cook relies on quality cookware. Whether you are a Delia or a Jamie, having the right tools for creating a culinary masterpiece is essential. Here we offer up a few ideas for delicious dishes based on the basic cookware that can be found in most kitchens

Stockpot

The stockpot is a great kitchen all rounder. Soups and stews, curries and chili con carne can all be cooked to perfection with this versatile pot. Its strength lies in its size and the capacity for food to be cooked slowly for many hours. If you find yourself offering to cook up a feast for a few friends, then the stockpot is the cookware of choice. Simply throw in the meat and vegetables of choice and add pasta, chopped tomatoes and even a splash of fresh cream and season according to your dish.

The basic ingredients of onion, tomato and garlic are an excellent base to work on using this pot. These ingredients can be seasoned with herbs to give a hearty English stew, or with spices for an authentic Indian curry. These dishes taste better the longer they are left to cook, and the stockpot is a perfect vessel for such dishes, and saves on the washing up too.

Frying Pan

The humble frying pan is probably one of the most versatile items of cookware in a kitchen. It is an essential piece of equipment, and without one many dishes are impossible to make. Frying onions and spices as a base for a sauce, making a traditional English fried breakfast and the oh so humble omelet would all be impossible without a frying pan. There are of course a variety of types and sizes, but if purchasing a good all rounder, go for a twelve inch one with high but sloped sides If you can get one with a lid, all the better, it will extend the range of dishes it can be used to prepare for, such as poaching fish.

A firm favourite for the frying pan here is to create a Spanish tortilla, which could be described as a glorified omelet Simply fry onions and garlic in a little olive oil and season with salt, pepper and basil; next add some thinly sliced potato followed by well beaten eggs Make sure you cook the dish slowly so as not to burn the base of the tortilla When the mixture appears to have nearly set, sprinkle the top liberally with parmesan cheese and pop under the grill to brown To serve, cover the pan with a plate tip the tortilla out of the pan

Sauce Pan

I once lived with only once sauce pan, but this basic piece of cookware was my best friend As long as it is larger than a milk pan and has a lid, the amount of dishes that can be whipped up are limitless From heating beans to boiling potatoes, it is difficult to get by in the kitchen without a sauce pan As the name states, the purpose of this pot is primarily to create sauces A few simple ingredients can be turned into a dish worthy of Masterchef by conjuring up a simple sauce

A great treat is searing off an ostrich steak, much the same as you would a traditional beef one and covering it with a red wine and blackberry sauce Place a small amount of oil in the sauce pan and throw in some in the fruit, warm gently then add generous amounts of red wine Heat until bubbling and the blackberries are starting to reduce then pour over the meat Delicious!

Dom Donaldson is an expert in the catering industry.
Find out more about Cookware and the range available for professional and home cooking at Massive Housewares.

Syndication Source: Article Mind
Go to source

Related Items at Amazon:

Living Cookbook 2008