Recipes

This delicious recipe was created by Chef James Cornwall, Head Chef at Iki-jime for The Homestyle Japanese Cooking event at Kitchen Warehouse. Flavour packed, few, fresh ingredients, and ready in a flash. This recipe will become your favourite week night seafood dish. Prepared in the latest Classic Induction range using the Classic Induction Saucepan and Fry Pan. Shop the full collection here* { box-sizing: border-box; }/* Create two unequal columns that floats next to each other */ .column { float: left; padding: 20px; }.left { width: 25%; }.right { width: 75%; }/* Cle …

This delicious recipe was created by Chef James Cornwall, Head Chef at Iki-jime for The Homestyle Japanese Cooking event at Kitchen Warehouse. Flavour packed, few, fresh ingredients, and ready in a flash. This recipe will become your favourite week night seafood dish. Prepared in the latest Classic Induction range using the Classic Induction Saucepan and Fry Pan. Shop here the full collection here * { box-sizing: border-box; } /* Create two unequal columns that floats next to each other */ .column { float: left; padding: 20px; } .left { width: 25%; } …

IngredientsVEGETABLE GRATIN:250g broccoli200g cauliflower200g sweet potatoes2 tbsp. oil50g butter2 tsp. smoked paprika20 eggsSalt & pepperParmesan cheese GARNISH:Fresh kale16 baby carrots with tops16 baby cauliflower stalks25g butterSaltSmoked paprika InstructionsVEGETABLE GRATIN Heat the Square on the stove top, add the oil and butter and sauté the vegetables for approx. 5 minutes. Add the smoked paprika. Break the eggs in a bowl and whisk well. Season with salt and pepper. Pour the egg mixture over the sautéed vegetables in the Square Roaster and stir lightly. Grate fresh parmesan over …

Ingredients 400g veal fillet, thinly sliced 400g swiss brown mushrooms, cleaned and thinly sliced 50g butter 40g plain flour 1 clove garlic 1 tablespoon extra virgin olive oil Sea salt and black pepper, to taste 3 Thyme sprigs, leaves removed 1 Rosemary sprig, chopped Instructions Preheat oven to 160° Celsius Flatten the veal slices with a meat mallet then season with salt and pepper and dust with flour on both sides. Shake the slices to remove the excess. Melt 25g butter in a sauté pan over medium high heat, then add 1 tablespoon olive oil. Place the vea …

Ingredients SAUCE: 1 onion 3 cloves of garlic Some fresh thyme 1 tbsp. tomato purée 100ml white wine ½L cream Oil for sautéing The juice from one lemon 500ml lobster stock Salt & pepper COD: 1 piece of cod back with skin, approx. 600g 50g butter Salt & pepper FRIED CARROTS: 6 carrots Salt 1 jar of capers in vinegar Sugar 1 litre of rapeseed oil GARNISH: Fresh spinach leaves Instructions SAUCE Finely chop the onion, garlic and thyme and then sauté in the Windsor in some olive oil. Add the …