Recipes

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 …

Delicious steamed chilli ginger fish from He Needs Food. Using the TechnIQ Wok, it only takes 6-8 mins to steam, 2 mins to make the glaze, 10 minutes and your dinner is done and dusted! Ingredients 2 whole silver perch fish, scaled and cleaned with heads removed 2 tablespoons grapeseed oil 3cm fresh ginger, finely julienned 1 red chilli, de-seeded and finely julienned 2 spring onions, finely sliced 1/4 cup water 3/4 teaspoon sugar 1/4 cup light soy sauce …

A classic Italian recipe from Chewtown. Tender thinly sliced veal is cooked here in the ProIQ Saute Pan with a creamy mushroom sauce. 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 …

There's nothing like a hearty bowl of pasta with a slow-cooked duck ragu to warm up a cool night. This recipe from Chewtown features duck legs braised for 2 hours in red wine, passata and stock. It pairs perfectly with the Coppernox Dutch Oven Ingredients 1 1/2 tablespoons duck fat 6 duck legs, washed and patted dry 1 onion, finely diced 2 celery stalks, finely diced 1 garlic clove, crushed 4-5 thyme sprigs, leaves removed 500ml red wine 500ml chicken stock …

This delicious recipe has been created in conjunction with professional chefs specifically for the TechnIQ series of SCANPAN cookware. The beef tenderloin is cooked in the Giant Braiser, which has a large cooking surface and extra high sides to accommodate generous sides of meat. The sauce is prepared in the TechnIQ Windsor Pan, with slanted sides ideal when reducing stocks or sauces. The potatoes are also cooked in the Giant Braiser and the other vegetables are sautéed in the TechnIQ Modern Skillet. Ingredients BEEF TENDERLOIN: 1 beef tenderloin, approx: 1.2kg 50g butte …