Recipes
777 results
Beef and Chorizo Burgers with Red Onion and Cucumber Pickle
DIFFICULTY
Average
COOK TIME
Under 1 hr.
RECIPE
Beef and Chorizo Burgers with Red Onion and Cucumber Pickle
Succulent grilled lean beef patties with chorizo, red onion, smoked paprika and fresh herbs. Served in toasted buns with mayonnaise, fresh salad and topped with a homemade red onion and cucumber pickle.
RECIPE
Cajun Spiced Salmon Roast with Summer Slaw
Two prime fillets of salmon sandwiched together with a Cajun filling of sautéed onion, celery, fresh herbs, spices and zesty lime. Roasted in the Shallow Casserole and served with a summer slaw of shredded red cabbage, red onion, radish and spring onion in a light olive oil vinaigrette.
RECIPE
Quesadilla
The Quesadilla is the Mexican equivalent to the toasted sandwich. Made with classic Mexican ingredients, many of which can be found ready prepared in the supermarket. Soft corn or flour tortillas are spread with refried beans and topped with grated mozzarella, fresh slices of avocado, spicy tomato salsa, sour cream and coriander leaves, then flipped in half to enclose the filing and toasted on the Grillit. This tasty toasty makes the perfect summer snack.
RECIPE
King Prawn and Picante Chorizo Skewers with Harissa and Lime Yogurt
Succulent prawns and hot smokey chorizo skewers marinated in a garlic, lime and olive oil marinade and grilled in the Stoneware Heritage Dish. Served with a delicious dipping yogurt flavoured with Moroccan harissa paste, lime and fresh herbs.
RECIPE
Sundried Tomato and Pesto Crusty Cob
A family sized cob cooked in a , which creates a faster rise and a crusty bake. This tasty loaf with Mediterranean flavours can be made into sandwiches, served with summer soups and braises or torn into chunks as part of a mezze platter.
RECIPE
Simnel Cake
A moist fruitcake baked with a layer of golden marzipan in the centre and finished with a toasted marzipan topping. The Simnel cake dates back to medieval times when traditionally it was baked as a gift for Mothering Sunday and following the rules of lent the cake was kept and not eaten until Easter.
RECIPE
Maple-glazed Bacon and French Toast
A delicious brunch or snack dish that is quick to prepare and can be served in the pan. A great way to use up left over bread.
RECIPE
Rosemary & Garlic Roast Lamb with Minted Gravy
Sweet, tender lamb infused with the flavours of fresh rosemary and caramelised roasted garlic, served with gravy made with the pan juices, sweet garlic pulp, lamb stock and mint sauce. Why not break with tradition and accompany with Yorkshire puddings flavoured with rosemary alongside the vegetables.
RECIPE
Chicken and Prawn Xim Xim
Somewhere between a stew and a curry, with fragrant flavours, this dish is reminiscent of Thailand and Africa. The name Xim Xim means stew in some African dialects and almost certainly originates from the African continent. This dish is huge in flavour, packs a strong punch and is a real crowd-pleaser. Serve with boiled rice.
RECIPE
Beef Flank with Brazil Nuts and Spinach Pesto
The Brazilians’ secret to a delicious grilled steak is marinating. The flavoured oil penetrates the flesh giving more flavour and helping to tenderise the meat. A great alternative to a BBQ, this recipe brings the flavours of the outdoors in and can be made with any cut of steak. Here we use beef flank which is tasty and economical.
RECIPE
Cheese Sticks with Honey and Farofa
This popular grilled cheese snack can be found all over Brazil and is the ultimate street food. Traditionally made with queijo coalho and served with either molasses or chimichurri sauce, it is equally delicious made with any of the three readily available cheeses suggested below. The farofa is optional but adds texture and an authentic Brazilian touch to the dish. Ideal as a starter or finger-food for a party.
