Apple and Panchetta Stuffed Pork Chop

by Peter Sidwell

1 Star

2 people recommend this recipe.

Ingredients:

  • 2 Granny Smith apples
  • 4 rashers of pancetta (or smoked streaky bacon)
  • Fresh sage
  • 50g butter
  • 4 pork chops with the bone taken out
  • Salt and pepper

Instructions:

  1. Peel the apples and grate them in to a bowl. Dice the pancetta and chop the sage, add to the apple, finally add in the butter and mix it all together.
  2. Using a sharp knife cut horizontally into the loin of the meat (that’s the round lean piece of the chop). When you put the knife in, try to cut a pocket to create some space to put the apple stuffing into.
  3. Stuff the chop with the apple mix, be careful not to over fill the chop. Season the meat with salt and pepper, then drizzle a little olive oil over the chop.
  4. Place the chops on the BBQ or into a pre-heated non stick pan, cook for 4-5 minutes on each side. When the pork is cooked rest for a minute and serve.


Blueberry Muffins

by Peter Sidwell

1 Star

1 people recommend this recipe.

Who doesn’t love a blueberry muffin, it must be one of worlds favourite flavours. Heres a great dependable recipe that you can change the flavours on depending on the season.

Ingredients make 6-8 muffins

Ingredients:

  • 225g plain flour
  • 2 tsp baking powder
  • A good pinch of sea salt
  • 100g golden castor sugar
  • 1 medium egg
  • 125g plain yoghurt
  • 125ml whole milk
  • 75g unsalted butter, melted and slightly cooled
  • 75g blueberries
  • 1 lime

Instructions:

  1. Put the flour, baking powder, salt and sugar in a large bowl and blend together with your hand.
  2. zest the lime straight into the bowl over the flour.
  3. Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients followed by the blueberries and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense, cakey muffins.
  4. Spoon a some mixture into each muffin case, fill them well if you want the muffins to rise up.
  5. Bake in an oven preheated to 180°C/gas mark 4 for about 30 minutes until golden brown.


Lamb Tagine

by Peter Sidwell

1 Star

Nobody has recommended this recipe yet. If you like it, be the first!

Ingredients:

  • 2 tbsp of coriander seeds
  • 2 tbsp of cumin seeds
  • 1 tbsp of salt
  • 2/3 tbsp of olive oil
  • 1.5kg diced shoulder of lamb
  • 1 large preserved lemon or 2 small ones
  • 2 peeled and chopped white onions
  • 1 handful of sultanas
  • 1 handful of chopped dried apricots
  • 1 handful of fresh coriander chopped
  • 100g of pitted black olives
  • 1 handful of fresh chopped mint

Instructions:

  1. Place the spices into a dry frying pan on a medium heat to toast, when they start to crackle turn the heat off and place them into a pestle and mortar and grind (if you haven’t got a pestle and mortar use a rolling pin to crush them). Add in a little salt while you’re grinding to help as an abrasive.
  2. Put the lamb into a large bowl. Add the spices and the olive oil and mix together. Chop the preserved lemon and add to the lamb.
  3. Place the onions on the bottom of an oven proof dish, or a tagine if you have one. Place the dried fruit, chopped coriander and olives in with the lamb and mix again. Transfer the contents of the bowl into the oven proof dish (or tagine).
  4. Cover and cook for 3-4 hours on a low heat (approx [email protected]). If it starts to dry a little you could add some water.
  5. When the lamb is cooked and beautifully tender, finish with the chopped fresh mint and serve.


Rhubarb Crumble Slice

by Peter Sidwell

1 Star

Nobody has recommended this recipe yet. If you like it, be the first!

Rhubarb and custard for me is a wonderful combination of flavours, it reminds me of my childhood. This recipe is a great opportunity to celebrate a great British ingredient and let those memories flood back.

Ingredients:

  • 250g butter (softened)
  • 125g castor sugar
  • 2 egg yolks
  • 325g of plain flour
  • 50g of custard powder
  • 150g of strawberry jam
  • 200g of rhubarb
  • 75g granulated sugar
  • 50g of oats
  • 1 orange

Instructions:

  1. Place the soften butter and sugar into a mixing bowl and beat together until soft, light and fluffy, its really important to make sure your butter is room temperature so it will cream together with the sugar.
  2. Add in the egg yolks and continue to mix while you measure out the remaining ingredients.
  3. Mix the custard powder and flour together and add slowly into the bowl until it just starts to come together.
  4. Scoop out 3/4’s the mix on to a clean work surface and knead together to make a soft dough.
  5. Press the mixture into a baking tray(2-cmx10cm approx) lined with parchment paper.
  6. Using you fingers press the dough down firmly to make a tradition shortbread base, it should be about 1cm deep.
  7. With the remaining dough add in the oats and orange zest then crumble it up in your hands to make a crumble.
  8. Pour the crumble out on to another baking tray.
  9. Bake both trays in the oven for 20 minutes at 160c until golden.
  10. While the shortbread is cooking its time to make the jam for the filling.
  11. Dice the rhubarb into 1cm chunks and place in a sauce pan.
  12. Cook on a medium heat for 10 minutes until soft, then pour off the excess liquid.
  13. Add in the strawberry jam and simmer for 2 minutes.
  14. Using a spoon mix the jam together, then pour over the shortbread, as it warm it will spread easily.
  15. Break the crumble up and scatter the topping evenly over the jam, leave to set and cut into portions.


Smoked Salmon Pizza

by Peter Sidwell

1 Star

Nobody has recommended this recipe yet. If you like it, be the first!

Ingredients:

Makes 4 pizzas.

  • 200g strong white flour
  • 200g OO pasta flour
  • 7g yeast
  • 10g salt
  • 300ml water
  • 1 tbsp of olive oil
  • 300g smoked salmon
  • 2 125g mozzarella balls
  • 2 red chillis
  • 1 handful of flat leaf parsley
  • 4 tbsp of extra virgin olive oil
  • cracked black pepper
  • 1 lemon

Instructions:

  1. Place the flours, salt and dried yeast into a large mixing bowl.
  2. Add in the oil and water a little at a time while mixing with your hands.
  3. When you have a smooth dough that has come away from the bowl, transfer to a light floured work top and knead for a few minutes until it is nice and smooth.
  4. Leave the dough to prove for 1 hour.
  5. When the dough has doubled in size, scoop it out on to the work top and divide into four portions.
  6. Roll out each portion until it is approximately 1/2cm thick.
  7. Transfer the pizza base onto a baking tray or pre heated pizza stone.
  8. Top the pizza with pieces of Simple Salmon Bacon, chopped chilli and mozzarella.
  9. Cook the pizza at 220c for 9-10 minutes until golden and crisp.
  10. When the pizza is cooked finish with a little extra virgin olive oil and chopped flat parsley.


Roasted Pumpkin and Ginger Muffin

by Peter Sidwell

1 Star

1 people recommend this recipe.

Ingredients:

Ingredients makes 6-8 muffins

  • 225g plain flour
  • 2 tsp baking powder
  • A good pinch of sea salt
  • 100g golden castor sugar
  • 1 tsp of ginger
  • 1 medium egg
  • 125g plain yoghurt
  • 125ml whole milk
  • 75g unsalted butter, melted and slightly cooled
  • 75g chopped pumpkin cooked
  • 30g candied ginger chopped

Instructions:

  1. Put the flour, baking powder, salt and sugar in a large bowl and blend together with your hand add the chopped ginger and ground straight into the bowl over the flour.
  2. Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients followed by the cooked pumpkin and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense, cakey muffins.
  3. Spoon a some mixture into each muffin case, fill them well if you want the muffins to rise up.
  4. Bake in an oven preheated to 180°C/gas mark 4 for about 30 minutes until golden brown.


Sour Dough

by Peter Sidwell

1 Star

Nobody has recommended this recipe yet. If you like it, be the first!

Sour dough is the king of breads to eat and to make. This bread is a real test of your baking skills and your commitment to bread making as it really needs a good couple of days to develop texture and flavour. Before that however, you will need to develop a starter dough. Rest assured it’s well worth the effort, so if you love bread this is the one for you and remember practice makes perfect, the more you make it the better your bread will be.

Makes 1 loaf

Ingredients:

  • 100g strong white flour
  • 100ml of water
  • 5 refreshing mixtures of 50g strong white flour and 50ml of water will be needed on consecutive days after day 1.

Instructions:

Day 1

  1. Place the 100g white flour and 100ml water into a bowl and mix together with your hands to form a batter.
  2. Leave the bowl out in the open overnight. By leaving it in the open you will encourage yeast spores to develop and that will make for a better/stronger fermentation.

Day 2

  1. Add in the first of the 5 refreshing mixtures i.e. the 50g flour and 50ml water, then mix together, cover and place in the fridge.
  2. You should start to see bubbles forming and a slight sour smell to the mixture.

Day 3

  1. Add in the second refreshing mixture of flour and water, then mix together, cover and place in the fridge.

Day 4

  1. Add in the third refreshing mixture of flour and water, then mix together, cover and place in the fridge.

Day 5

  1. Add in the fourth refreshing mixture of flour and water, then mix together, cover and place in the fridge.

Day 6

  1. Add in the fifth refreshing mixture of flour and water, then mix together and leave out in the open for 6 hours before you use it.

Ingredients:

  • 300g strong white flour
  • 100g rye flour
  • 10g salt
  • 100ml of water approx

Instructions:

  1. Place both the flours into a bowl and blend together using your hands.
  2. Make a well in the middle and pour in the starter and half the water (the amount of water will differ slightly depending on room temperature, time of year etc).
  3. Knead for 10-15 minutes until you have a smooth manageable dough (if your dough is quite sticky, don’t worry its meant to be, stick at it and keep kneading).
  4. Return the dough back into the mixing bowl and cover with a carrier bag.
  5. Leave to prove for 6 hours or ideally overnight, I find the kitchen is fine as you don’t want anywhere too warm or cold.
  6. Scoop the dough back out onto a clean work surface, it should have a wonderful honeycomb type structure and be very stretchy.
  7. Knead and shape by stretching the dough out and fold it over its self for 10-15minutes (don’t add lots of flour when kneading as this will dry out the dough,try oil instead), shape it into a large roll and place into a proving basket or a bowl lined with a cloth dusted in plenty of flour.
  8. Place in a plastic bag and leave for a second prove of 4-6 hours to double in size.
  9. Pre heat the oven to 220C/425F or gas mark 7.
  10. Carefully turn over the loaf onto your hand and then gently lay the bread onto a baking tray, spray the loaf with a little water.
  11. Score a couple of lines into the bread with a sharp knife or a clean razor blade.
  12. Bake the loaf for 30 minutes at 220C/425F or gas mark 7 and then turn the oven down to 200C/400F or gas mark 6 and bake for a further 20 minutes.
  13. Turn off the oven and open the oven door a jar and wedge it open with a wooden spoon for another 10 minutes to let all the steam out of the oven. This will help keep the bread lovely and crusty.
  14. Sour dough bread will keep for at least a week so its a great project for the weekend as it will last the working week, just remember to keep feeding your sour dough starter every couple of days with equal amounts of flour and water, then it will be ready for the next loaf.


Soda Bread Farls and Bacon

by Peter Sidwell

1 Star

1 people recommend this recipe.

A beautiful Italian oven baked lasagne from Unox Italy

Ingredients:
500g self-raising flour
1 tsp of bicarbonate of soda
1 tsp of salt
1 bunch of spring onions
1 small pot of plain yogurt
100ml milk
Oil
8 rashers of dry cured back bacon
Brown sauce if desired

Instructions:

  1. Put the flour into a bowl and add the bicarbonate of soda and salt. Using a pair of scissors cut the spring onion tops into the bowl. Add the yogurt and milk and mix together to form a dough.
  2. Roll the dough out into a circle about 2-3 cm thick then cut it into quarters. Heat a frying pan and add some oil. Place the bread into the pan and cook on a gentle heat on both sides for about 4 minutes until golden.
  3. When the farls are cooked remove them from the pan and keep warm. Add the bacon and cook until crisp.
  4. When the bacon is almost cooked cut the farls in half and place them cut side down in the pan to soak up all that great flavour.

 


Home Made Lasagna

by Michele Guerra from Unox Italy

1 Star

3 people recommend this recipe.

A beautiful Italian oven baked lasagne from Unox Italy

Ingredients:
Bechamel sauce ingredients for 1 pan Black 40 or 1 pan 1/1 GN 6.5 mm
2 liter milk
220 grams flour
220 grams butter
nutmeg

Instructions:
Never mix with Ragu Bolognese and Bechamel sauce, NEVER USE PLAIN TOMATO SAUCE.
The layers of lasagna should be assembled by coating the uniforms and adding Parmesan cheese sauces and pasta.

 


Home Made Bolognese Sauce

by Michele Guerra from Unox S.P.A.

1 Star

1 people recommend this recipe.

Ingredients:
Celery
Carrot
Onion
Bay Leaves
Red Wine
Minced Beef
Minced Pork
Sausages
Mortadella
Double Concentrated Tomato
Tomato Sauce
Salt
Pepper

Step by step:
Boil the vegetables for 5 minutes.
Add all the minced mortadella, sausages and meat and cook for 10 minutes.
Add red wine and let it evaporate.
Finally add double concentrated tomato paste and tomato sauce.
Cook very slowly for at least 3.5 hours and finally, add salt, pepper and nutmeg to taste.


Tuscan Bread

by Paul O'Reilly from Unox

1 Star

6 people recommend this recipe.

(unsalted yeast starter):
Flour Gr 1250
Water Gr 650
Dry yeast Gr 20

Dough:
flour Gr 3000
water Gr 1750
yeast Gr 25

Step by step:
Prepare the starter dough and let it repose for one day at +4.
Knead all the ingredients and let the dough repose.
Then Bake


Pork Belly

by Paul O'Reilly from Unox

1 Star

2 people recommend this recipe.

Ingredients:
Pork Belly
Sea Salt
Sugar

Step by step:
Rub an equal amount of Sea Salt & Sugar into the scored rind of the Belly.
Place the Pork Belly on a trivet of vegetables; parsnips,carrots, onions etc

End result: Slow cook result, but in 1 hour and 50 minutes


Fried Morning Glory

by Gregory Lim Eong Boon from Unox Malaysia

1 Star

3 people recommend this recipe.

Recipe Ingredients:
500gm morning glory
3 gloves chopped garlic
1 tablespoon sambal
Some oil for spraying

Recipe Instructions:
Spray oil over chopped garlic and sambal, mix with the morning glory, place on an Unox Black 20 pan and place in the oven.


Chicken Rendang

by Gregory Lim Eong Boon from Unox Malaysia

1 Star

1 people recommend this recipe.

Recipe Name:
Chicken Rendang
Recipe Ingredients:
1 kg chicken cut into pieces
100 to 150gm Rendang premix sauce
Recipe Instructions:
Combine Rendang sauce with chicken , place on an Unox Black 20 tray in the oven.


Wild Barramundi

by Sean Cunnington from Unox Australia

1 Star

Nobody has recommended this recipe yet. If you like it, be the first!

Recipe Ingredients:
Wild Barramundi fillet 220-250g
Cherry Tomatoes ( halved ) 1 punnet
Bush Tomatoes 100g
Red Onion ( large ), chopped 1
Red Chillies, chopped 2
Garlic clove chopped 1
Granny Smith Apple ( peeled/cored/chopped ) 1
Sultanas 30g
Brown Sugar 300g
White wine vinegar
Sea salt 1 tablespoon
Cornstarch and Cold Water
Recipe Instructions:Using
An Unox Fakiro Grill Plate

Recipe Instructions:
Using
An Unox Fakiro Grill Plate

Combine cherry and bush tomatoes, onion, garlic and chilli in a pan add
just enough vinegar to cover and stir in the salt and sugar, add the
apple and bring the mixture to a simmer and cook covered for 1 hour
until nice and soft then add the sultanas. Make a slurry with
corn-starch and cold water and add to the chutney.
Continue simmering until the chutney thickens.

Preheat a Fakiro Plate at 200 Degrees C, 100% Dry Maxi for minimum 20
minutes, spray the Barramundi on both sides with olive oil and place
skin side down on to the hot Fakiro plate. Cook for 8-10 minutes and you
will have perfectly cooked flesh with a great crispy skin.

Spoon some chutney on to a plate and place barramundi on top with skin
facing up.

Interesting Fact
Barramundi is an Aboriginal word meaning large scales.



Kangaroo Loin

by Sean Cunnington from Unox Australia

1 Star

1 people recommend this recipe.

Recipe Ingredients:
Kangaroo Loin 200g
Dried Juniper Berries 10
Black Peppercorns 10
Warrigal Greens 1 bunch
Macadamia Nut Oil 20mls
Squeeze of fresh Lime Juice

Recipe Instructions:
In a mortar and pestle gently bash the Juniper berries until they are
ground coarsely, remove and repeat the process with the peppercorns. Mix
together and sprinkle liberally on to a clean bench or chopping board
and roll the Kangaroo loin through the mix pressing down firmly to get a
good coating.

Pre heat a Fakiro Grill on 230 degrees C with 10% Dry Maxi (10 red dots)
for a minimum of 20 minutes, spray the crusted kangaroo loin with oil
on both sides and place on the hot grill for 1 minute, turn the loin
over and grill for a further 2 minutes or until a maximum of Med Rare
(kangaroo is very lean and if it gets overcooked will become tough )

Place the warrigal greens in a bowl, add the nut oil and good squeeze of
fresh lime. Season and toss together.

Once the Kangaroo is cooked let rest for 5 minutes and carve at an angle
top through to bottom.

Place the greens on the plate with the Kangaroo on top and drizzle with
EVO.



Danish Crispy Roast Pork

by Flemming Byrgesen from Coba

1 Star

1 people recommend this recipe.

Recipe Ingredients:
Good quality pork
Salt
Recipe Instructions:
Score the surface of the pork skin,taking care not to cut through to the pork.
Rub the surface of the skin liberaly with salt making sure the cuts are salted.
Place in the oven.
Place the core probe into the thickest part of the meat.

Preheat the oven then roast until the skin is crisp.


Danish Rice Pudding with cinnamon sugar

by Flemming Byrgesen from Coba

1 Star

Nobody has recommended this recipe yet. If you like it, be the first!

Recipe Ingredients:
8 lbs of pudding rice
7 litres whole milk
1 spoon salt

Recipe Instructions:
Mix the ingredients and place in a deep gastronorm pan.
Place in the oven and steam at 100% humidity for 50 mins at 120C
Stir the mixture, cover and leave in the oven (with the oven turned off) for 20 mins
Serve with butter and cinnamon sugar


Danish Soft Boiled Egg

by Flemming Byrgesen from Coba

1 Star

1 people recommend this recipe.

Recipe Ingredients:
Medium size eggs
Recipe Instructions:
Place the eggs in the oven in a perforated gastronorm container.


Danish Hard Boiled Egg

by Flemming Byrgesen from Coba

1 Star

Nobody has recommended this recipe yet. If you like it, be the first!

Recipe Ingredients:
Medium size eggs
Recipe Instructions:
Place the eggs in the oven in a perforated gastronorm container.


Sous Vide Curried Chicken Breast

by Paolo Munari from Unox SpA

1 Star

1 people recommend this recipe.

Recipe Ingredients:
Boneless and skinned chicken breasts
Fresh spinach leaves
Red or Yellow peppers
Curry Powder
Vegetables to suit
Green beans
Asparagus
Carrots

Recipe Instructions:
Wash and place spinach leaves in a perforated gastronorm pan.
Wash and cut into strips red or yellow peppers and place into a perforated gastronorm pan.
Steam the vegetables at 100 degrees 100% humidity fan speed 6 for 3 minutes
Remove and leave to cool.

Chicken Preparation
Using good quality boneless and skinless chicken breasts.
Wash and flatten the chicken breasts.
Lay the freshly steamed spinach leaves onto the chicken,then add some strips of pepper.
Roll up the flattened chicken and cover in curry powder.
Place individual portions in sous vide bags.

Vegetable Preparation
Wash and prepare vegetables of your choice carrots,green beans,asparagus etc.,portion and place in sous vide bags.

Sous vide veg

Cooking – Chicken
Place the sous vide bags in a perforated gastronorm pan and steam for 30 minutes at 72 degrees 100% humidity fan 6

Cooking – Vegetables
Place the portions of vegetables in a perforated gastronorm pan and steam at 85 degrees 100% humidity fan speed 6 for :
Carrots 18 minutes
Asparagus 15 minutes
Beans 16 mins
Remove from the sous vide bags,plate and serve.

 


Sage & Onion Sausage Rolls

by Paul O'Reilly from Unox

1 Star

1 people recommend this recipe.

Ingredients:
Olive oil
1 red onion, peeled and finely chopped
5-6 fresh sage leafs, finely chopped
Handful of breadcrumbs
7 good quality pork sausages
250g ready-made puff pastry
1 free range egg
Small amount of milk

Step by step

  1. Heat the olive oil in a saucepan and add the finely chopped onions. Cook on medium heat for about 15-17 minutes, or until soft & golden brown. Add the finely chopped sage leaves to the pan and cook for a few minutes more and then spread out on a plate to cool.
  2. With a knife, slit the skins of the sausages and pop the meat out into a mixing bowl. Add the onion and sage to the bowl, plus a handful of breadcrumbs, and then work the mixture together with your clean hands.
  3. On a lightly floured surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, equal rectangles. Roll the mixture into 2 long sausage shapes with your hands and lay them along the centre of each rectangle.
  4. Mix the egg and a little bit of milk and brush the inside of the pastry and the sausage mixture. Then fold one side of your pastry over, wrapping the filling inside. Lightly press down with your fingers to seal the join.
  5. Cut the long rolls into your preferred sizes and space them out on a baking tray. Brush the outside of your rolls with the rest of your egg wash and bake @ 180°c in a pre-heated UNOX oven (the oven will reach the pre-heat of 180°c, in just over 2 minutes) for 20 minutes or, until puffed and cooked through.


Steamed fresh cauliflower

by Paul O'Reilly from Unox

1 Star

1 people recommend this recipe.

Steamed cauliflower is a wonderfully easy and nutritious dish. Topped with a bit of salt and/or pepper, a pat of butter to meld with its earthy flavor, a sprinkle of soy sauce or tamari for something simple yet delicious, a drizzle of toasted sesame oil to bring out its nuttiness. Steaming broccoli is super easy.


Steamed Potatoes

by Paul O'Reilly from Unox

1 Star

Nobody has recommended this recipe yet. If you like it, be the first!

Great tasting potatoes in under 20 Minutes.
Steamed Irish potatoes are a dish on their own – just cover them in butter, sprinkle with a decent amount of salt and a sprinkling of parsley to finish them off. Yum!


Oven-baked lasagna

by Paul O'Reilly from Unox

1 Star

Nobody has recommended this recipe yet. If you like it, be the first!

A beautiful oven baked lasagne straight from the MyUNOX Recipe Book.
Ingredients:
Meat Ragout
Bechamel
Fresh pasta
Parmesan

 


Roast Chicken

by Paul O'Reilly from Unox

1 Star

5 people recommend this recipe.

Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter – roast chicken is a dish for all seasons.