With the rise of shows like MasterChef and My Kitchen Rules, cooking is cool again. Now, more than ever, we're aware that the right, quality, cookware is crucial to preparing and presenting a mouthwatering meal.
Everyone has wrestled with the cooked-on stains of a cheap saucepan set when they first move out on their own, but, thankfully, that period is over. It's time to cook some tasty treats in super-slippery ceramic saucepans and fry pans that will both help you look like, and cook like a pro in the kitchen.
To help you on your way to conquering cooking, we've pulled together some of our favourite recipes that cook perfectly in the even heat and non-stick surface of our stylish new range of ceramic cookware.
Lamb Cutlets With Green Beans and Olives
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons wholegrain mustard
- 1 1/2 tablespoons olive oil
- 12 (about 550g) lamb cutlets, excess fat trimmed
- Salt & freshly ground black pepper
- 250g green beans, topped
- 50g (1/4 cup) kalamata olives, unpitted
- 1 small garlic clove, crushed
Preheat your fry pan over medium-high heat. Combine the mustard, rosemary and 1 tablespoon of the oil in a bowl. Coat the lamb and then season with salt and pepper. Cook for 2-3 minutes each side then plate and cover with foil. Rest the lamb for 5 minutes.
Meanwhile, boil the beans in salted boiling water for 1 minute then drain.
Heat remaining oil in pan over high heat. Add beans, olives and garlic and stir for 2-3 minutes or until heated through. Add the lemon juice and season with salt and pepper. Once ready, plate and serve.
- 40ml (2 tablespoons) olive oil
- 2 garlic cloves, chopped
- 1 small red chilli, finely chopped
- 75g pitted green olives, sliced
- 75g pitted black olives, sliced
- 6 semi-dried tomatoes, cut into thin strips
- 2 tablespoons salted capers, rinsed
- 425g can diced tomatoes
- 400g spaghetti
- 1/2 cup fresh basil leaves, shredded
- Grated parmesan, to serve
Heat oil in your fry pan then add garlic and chilli and cook over medium heat for 1 minute. Add the semi-dried tomatoes, capers, olives, and diced tomatoes and simmer for 20 minutes. Season with pepper. Boil pasta in a saucepan as per the packet directions
Drain your pasta then return it to then pan. Mix through your sauce and fresh basil. Sprinkle with parmesan, then serve.
Teriyaki Salmon and Soba Noodle Salad
- 270g pkt soba noodles
- 1 tablespoon peanut oil
- 4 x 200g salmon fillets, skin on
- 1/2 cup teriyaki sauce
- 2 carrots, cut into ribbons
- 2 Lebanese cucumbers, cut into ribbons
- 2 spring onions, thinly sliced diagonally
- 1 red capsicum, cut into strips
- 2 teaspoons sesame seeds, toasted
- 2 tablespoons mirin seasoning
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Boil noodles in a saucepan for 5 mins. Rinse under cold water then drain.
- Meanwhile, heat oil in large fry pan over medium-high heat. Fry salmon, skin-side down, for 3 mins or until skin is crispy. Turn and cook for 1 minute. Add teriyaki sauce to pan. Cook for 1 min and then stand for 1 minute.
- To make the dressing, whisk the soy sauce, mirin seasoning, oil, and lime juice together.
- Place noodles in large bowl with carrot, cucumber, onion, capsicum and dressing. Toss to combine. Serve salmon on noodles and sprinkle with sesame seeds.
Now that you know what to add to your menu, it's time to top it off with the right tools. Our exclusive stain-resistant, non-toxic cookware range can make a chef out of the most gastronomically-challenged cook. Book a party today to be on your way to owning the full-set for half price. Find out how...