The Ninja Foodi ZEROSTICK 9-in-1 PossiblePan makes anything possible. Discover 9 ways to cook in one pan – Steam, Simmer, Roast, Braise, Bake, Sauté, Sear, Boil and Fry your way to complete meals, quick lunches, home-baked treats and more – from prawn linguine to a sizzling steak, or the perfect poached egg. The PossiblePan can replace 8 pieces of cookware – use it as a frying pan, sauté pan, skillet, saucepan, steamer, roasting pan, baking dish and strainer. Go from hob to oven to table This multi-purpose pan is oven safe up to 260°C and suitable for all hob types, including induction. Sear, sauté or braise your creation on the hob, then roast or bake to perfection in the oven, before serving straight from the pan. Cooking never looked so good – the elegant matte design looks stylish on the hob and impresses your guests at the table. Integrated steamer/strainer & spatula Nesting for space-saving storage, this all-in-one pan is thoughtfully designed with an integrated stainless steel steamer – perfect for dumplings and vibrant vegetables – which doubles up as a strainer for draining pasta and more. The heat-tempered glass lid features a convenient integrated spatula, designed to match the curvature of the pan for easy scooping, scraping and serving. Everyday cooking is made even easier with cast stainless steel handles, a wide diameter for easy stirring and serving, and a large 3.8L capacity to feed the whole household. Zero stick, chip or flake Durable and long-lasting, ZEROSTICK is up to 20x tougher than traditional non-stick*. Exclusive to Ninja, ZERSOTICK stops food from sticking day after day, and stays chip, flake and peel free. The difference is in the degrees. Precision engineered at 17,000°C, plasma ceramic particles are fused to the surface of the pan, creating a robust textured surface that interlocks with our exclusive coating to form a superior bond. Enjoy effortless food release – cook using little to no oil and watch the food slide from the pan to your plate, with no sticking. The PossiblePan is metal utensil safe, scratch resistant, designed to withstand high-heat cooking and dishwasher safe for easy clean-up. The forged aluminium design quickly distributes and retains heat for even cooking and excellent searing. PFOA, lead & cadmium free for your peace of mind. Do you use an induction hob? Did you know the size of your pan can affect cooking performance? Induction technology only works effectively if the base of the cookware matches the size of the ring on the hob – if your pan is smaller than the hob ring, it may not be recognised.
Sometimes I think Americans can be a bit...behind. I mean, we have almost no interest in soccer, which it seems the rest of the world finds...
Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter.
This Mediterranean version of a roast marries a juicy roast leg of lamb with aubergine Parmigiana to bring out the fuller flavours. Trust us, it’s great for entertaining. Check out the “tips” section below, for a handy video which shows you how to make the full recipe.
The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing doze...
An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation. This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home. Recipes include:Coco Bread from JamaicaArroz con Jueyes (Stewed Crab Rice) from Puerto RicoMasikita (Papaya-Marinated Beef Skewers) from MadagascarBebek Betutu (Roasted Duck in Banana Leaf) from Indonesia Lechon Kawali (Crispy Fried Pork Belly) from the Philippines Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful. Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act. AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home. EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. Perfect for:Anyone interested in learning more about AAPI cooking and cuisineA great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the worldAn educational and practical resource for sustainable cooking enthusiasts Special occasion, holiday, or birthday present for foodies and cookbook collectors Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks
These lamb shanks are just like what you get at high end restaurants! Port and red wine is the key to the incredible sauce that these lamb shanks are braised in. Get discount bottles - no need to splurge on expense wine for this!
This Evo Affinity 25G propane gas grill is the perfect solution for social cooking in small outdoor kitchens. It's the first outdoor BBQ grill that allows you to cook directly and indirectly at the same time. If you are cooking directly, you can sear, saute, grill, toast and stir-fry. Indirectly,...
The tang of buttermilk adds extra zest to fresh tzatziki and succulent grilled lamb.
Are you making one of these steak grilling mistakes? Here are 9 biggest mistakes people make when grilling steak and how to fix them.
An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation.This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home.Recipes include: Coco Bread from Jamaica Arroz con Jueyes (Stewed Crab Rice) from Puerto Rico Masikita (Papaya-Marinated Beef Skewers) from Madagascar Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia Lechon Kawali (Crispy Fried Pork Belly) from the Philippines Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful.Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act. AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home. EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. Perfect for: Anyone interested in learning more about AAPI cooking and cuisine A great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the world An educational and practical resource for sustainable cooking enthusiasts Special occasion, holiday, or birthday present for foodies and cookbook collectors Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks DETAILS ISBN-13: 9781797215242 Publisher: Chronicle Books Publication Date: March 12, 2024 Pages: 304
This Indian-inspired yogurt marinade made with ginger, garlic, cumin, turmeric, crushed chilli, fennel, and lime juice, lends a won...
In Portugal this braise would be served with fried potatoes or rice, but it goes just as well with a pillow of buttery mash
Do you want to learn how to make smoked pheasant? I have prepared a step-by-step detailed guide, with brining tips, cooking temperatures, smoking times and
This Evo Professional Gas Grill is the perfect solution for entertaining your family and friends. Its the first outdoor BBQ grill that allows you to cook directly and indirectly at the same time. If you are cooking directly, you can sear, saute, grill, toast and stir-fry. Indirectly, you can boil, braise, poach or fry. And by covering the cooking surface with its stainless steel hood, the Evo Professional grill becomes a patio oven for roasting, steaming, warming or smoking. No other grill lets you be this creative outdoors. This Evo Professional Outdoor Grill features a solid 3/16 inch oil-seasoned non-stick steel cooking surface that is 30 inches in diameter and 650 sq. Inches total, an enclosed stainless steel dual burner system ranging from 225 to 700 degrees and produces a total of 40,095 BTUs from the center to the outside for edge to edge heat control, a heavy duty stainless steel frame, housing, and control panel along with a stylish hood that has an adjustable vent. Also, this Evo Professional Cooktop has an easy start up electronic (battery operated) spark ignition that allows you to light one or both burners simultaneously, a stainless steel drip pan around the cooking surface that catches any spillovers from falling, and a removable waste tray that is dishwasher safe. This is one of the easiest grills to clean and maintain, simply scrape and wipe down the surface and it looks brand new. From a delicious pancake and bacon breakfast to the juiciest seared steaks that you have ever tasted, this Evo Professional BBQ grill can do it all. The Professional series comes fully assembled with a cooking surface cleaning Kit that includes a grill cleaning handle, 2 gray pads, 2 screens, 2 spatulas, and a full color cookbook with over 50 recipes.
This Chinese-style Beef Stir Fry combines tender beef steak with an array of colorful, crunchy fresh veggies coated in the absolute best, savory-sweet beef stir fry sauce. This nutritious meal is made in one-skillet or wok and comes together in 30-minutes. Gluten-free adaptable. Use your favorite veggies.
oceanofrecipes.com has a huge selection of recipes to choose from. The site provides recipe for Pan fried lamb (mutton) chops.
This recipe for the Perfect Oven Pot Roast, in fact, is the perfect meal. The meat is slow cooked in the oven with carrots and onions until the meat is fall-apart-tender and the carrots are tender crisp.
This rump roast recipe works like magic for tender roast beef everyone loves. Perfect for any special occasion or Sunday dinner!
Lamb chops seasoned with garlic and rosemary are roasted in the oven and always turn out flavorsome, perfectly juicy, and tender in under 30 minutes.
Gordon Ramsay's Yorkshire pudding is very simple to make. Just make the batter and pour them into the tins, bake in the oven and the pudding is ready.
The very best Garlic-Parmesan Roasted Cauliflower recipe that pairs well with ANY entree or protein. Minimal ingredients yet with big flavor, it will impress even the biggest veggie skeptics.
This Indian-inspired yogurt marinade made with ginger, garlic, cumin, turmeric, crushed chilli, fennel, and lime juice, lends a wonderfully exotic and delicious flavour to a classic bone-in leg of lamb. Allowed to marinate overnight, the lamb is simply brought back to room temperature an hour before roasting at 425°F for 20 minutes. The oven is then reduced to 350°F as the lamb continues to roast for another 80 minutes and becomes gorgeous, glisteny and golden brown with a lovely pink centre. Be sure to cover it loosely with foil halfway through roasting to prevent the marinade from becoming too brown. While the lamb cooks is the ideal time to prepare a healthy and delicious Ottolenghi-inspired Lentil, Onion & Roasted Tomato Salad as well as a cool and refreshing Cucumber Raita to serve with the meal — a plate of cocktail size samosas would be a great appetizer and make a savoury and satisfying interlude between tasks. Allowing the lamb to rest for 20 minutes before carving, provides ample time to warm up some crisp pappadam and prepare the final garnishes for the Raita and Lentil Salads before dinner is served. Wildly aromatic, gloriously golden and full of fabulous flavour, this succulent Indian-style leg of lamb is a delicious alternative to a traditional Sunday roast. A thick vibrant Indian yogurt marinade of ginger, garlic, tomato purée, lime juice, cumin, turmeric, crushed chili flakes, fennel seeds, salt and pepper Small incisions are made all over the leg of lamb with a small knife The thick marinade is massaged well into the lamb, coating it liberally with the paste, then covered and chilled for 24 hours The lamb is brought to room temperature after marinating 24 hours, then roasted at 425°F for 20 minutes; the temperature is then reduced to 350°F and roasted a further 1 hr 20 min Half way through the final roast, the leg is covered loosely in tin foil the roasted until cooked through; the leg should be allowed to site 20 minutes before carving Finely sliced red onions and marinated with white wine vinegar and lemon and lime juice Olive oil, cumin, minced garlic and cilantro are added A can of lentils are combined with the mixture and allowed to marinate until the lamb is ready A day before, cherry tomatoes were halved, tossed with olive oil and placed on a foil lined baking sheet at 425°F for 45 minutes The roasted tomatoes become sweet and caramelized The cherry tomatoes roasted a day before have been chilled overnight The roasted tomatoes are added to the lentils and served on a platter with a dollop of Greek yogurt on top, garnished with chopped cilantro One English cucumber, peeled, seeded and sliced Greek yogurt, lemon juice and crushed fennel seeds are added Just before serving, fresh mint and a dash of olive oil is added to the raita Pappadams cooked in the microwave with paper towel is a low fat alternative to pan frying them Cocktail size samosas make a tasty appetizer before an Indian-inspired feast The lamb, loosely covered with foil and allowed to relax 20 minutes, is ready to be carved and served Indian Roast Leg of Lamb Serves 6 4 lb leg of lamb, bone in Marinade: 2/3 cup plain whole-milk yogurt 1 thumb-sized piece ginger, finely grated 3 large garlic cloves, crushed 1 tbsp tomato purée juice of 1/2 lime 1 tsp ground cumin 1 tsp turmeric 1 tsp crushed chilli flakes 1 tsp fennel seed, lightly crushed handful coriander, finely chopped Stir together the marinade ingredients and season with 1/2 tsp ground black pepper and 1 1/2 tsp flaky Maldon salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal in a large resealable plastic bag or non-metallic container and chill overnight, or at least 6 hours. Allow the lamb sit at room temperature for 1 hour before roasting. Score the top 2 or 3 times for an attractive final presentation. Heat oven to 425°F. Place the lamb into a foil-lined roasting pan and roast for 20 minutes. Turn the oven down to 375°F and roast for 80 minutes for lamb that’s pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden. Leave the lamb to rest for 20 minutes before carving, then serve with Lentil & Tomato Salad, Cucumber Raita and crisp pappadam. Lentil, Tomato & Onion Salad Serves 6 1 19 oz can lentils, rinsed Juice of 1/2 lime and 1/2 lemon 1 tbsp white wine vinegar 1 red onion, thinly sliced into rings 2 tbsp extra-virgin olive oil 1 tsp ground cumin 1 small garlic clove, crushed 1/4 cup chopped cilantro 12-16 cherry tomatoes, halved and roasted 1/8 cup olive oil Preheat the oven to 400°F. Toss the tomatoes together in a large bowl with 1/8 cup of olive oil, salt and pepper, and toss to coat. Place the tomatoes, cut side up, in one layer on a foil-lined baking sheet and roast for 45 minutes, until the tomatoes are soft and lightly caramelized. Remove from the oven and allow to cool. This can be done a day before.Mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings. After a few minutes they'll soften and turn pink. Whisk in the oil, cumin and garlic to the onions, then add the lentils, cilantro and roasted tomatoes. Season to taste with salt and pepper. Cucumber Raita Salad Serves 6 1 cup plain Greek yogurt 1 medium English cucumber, peeled, deseeded and sliced Juice 1/2 lemon 1/2 tsp lightly crushed fennel seeds 2 tbsp chopped mint 1 tbsp olive oil Mix the yogurt with the sliced cucumbers, lemon juice and fennel seeds. Season with salt and white pepper and chill until needed. Just before serving, fold in the chopped mint and olive oil.
Learn how to make homemade caponata with this recipe! This boldly flavored Sicilian appetizer or side dish is perfect for late summer meals. Recipe yields about 6 side servings.
Indian-spiced roast chicken is juicy, delicious and perfect for family dinner served with fresh and cooling cucumber salad.
This Pot Roast, cooked in a Dutch oven with carrots and potatoes, will become your favorite comforting one pot meal! Juicy meat and vegetables are slowly braised in flavorful gravy in the oven until fall-apart tender. It will be a great easy recipe for a family Sunday dinner!
Our secret to the best tender beef brisket? Keep it simple, and cook it low and slow in the oven.
This Indian-inspired yogurt marinade made with ginger, garlic, cumin, turmeric, crushed chilli, fennel, and lime juice, lends a wonderfully exotic and delicious flavour to a classic bone-in leg of lamb. Allowed to marinate overnight, the lamb is simply brought back to room temperature an hour before roasting at 425°F for 20 minutes. The oven is then reduced to 350°F as the lamb continues to roast for another 80 minutes and becomes gorgeous, glisteny and golden brown with a lovely pink centre. Be sure to cover it loosely with foil halfway through roasting to prevent the marinade from becoming too brown. While the lamb cooks is the ideal time to prepare a healthy and delicious Ottolenghi-inspired Lentil, Onion & Roasted Tomato Salad as well as a cool and refreshing Cucumber Raita to serve with the meal — a plate of cocktail size samosas would be a great appetizer and make a savoury and satisfying interlude between tasks. Allowing the lamb to rest for 20 minutes before carving, provides ample time to warm up some crisp pappadam and prepare the final garnishes for the Raita and Lentil Salads before dinner is served. Wildly aromatic, gloriously golden and full of fabulous flavour, this succulent Indian-style leg of lamb is a delicious alternative to a traditional Sunday roast. A thick vibrant Indian yogurt marinade of ginger, garlic, tomato purée, lime juice, cumin, turmeric, crushed chili flakes, fennel seeds, salt and pepper Small incisions are made all over the leg of lamb with a small knife The thick marinade is massaged well into the lamb, coating it liberally with the paste, then covered and chilled for 24 hours The lamb is brought to room temperature after marinating 24 hours, then roasted at 425°F for 20 minutes; the temperature is then reduced to 350°F and roasted a further 1 hr 20 min Half way through the final roast, the leg is covered loosely in tin foil the roasted until cooked through; the leg should be allowed to site 20 minutes before carving Finely sliced red onions and marinated with white wine vinegar and lemon and lime juice Olive oil, cumin, minced garlic and cilantro are added A can of lentils are combined with the mixture and allowed to marinate until the lamb is ready A day before, cherry tomatoes were halved, tossed with olive oil and placed on a foil lined baking sheet at 425°F for 45 minutes The roasted tomatoes become sweet and caramelized The cherry tomatoes roasted a day before have been chilled overnight The roasted tomatoes are added to the lentils and served on a platter with a dollop of Greek yogurt on top, garnished with chopped cilantro One English cucumber, peeled, seeded and sliced Greek yogurt, lemon juice and crushed fennel seeds are added Just before serving, fresh mint and a dash of olive oil is added to the raita Pappadams cooked in the microwave with paper towel is a low fat alternative to pan frying them Cocktail size samosas make a tasty appetizer before an Indian-inspired feast The lamb, loosely covered with foil and allowed to relax 20 minutes, is ready to be carved and served Indian Roast Leg of Lamb Serves 6 4 lb leg of lamb, bone in Marinade: 2/3 cup plain whole-milk yogurt 1 thumb-sized piece ginger, finely grated 3 large garlic cloves, crushed 1 tbsp tomato purée juice of 1/2 lime 1 tsp ground cumin 1 tsp turmeric 1 tsp crushed chilli flakes 1 tsp fennel seed, lightly crushed handful coriander, finely chopped Stir together the marinade ingredients and season with 1/2 tsp ground black pepper and 1 1/2 tsp flaky Maldon salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal in a large resealable plastic bag or non-metallic container and chill overnight, or at least 6 hours. Allow the lamb sit at room temperature for 1 hour before roasting. Score the top 2 or 3 times for an attractive final presentation. Heat oven to 425°F. Place the lamb into a foil-lined roasting pan and roast for 20 minutes. Turn the oven down to 375°F and roast for 80 minutes for lamb that’s pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden. Leave the lamb to rest for 20 minutes before carving, then serve with Lentil & Tomato Salad, Cucumber Raita and crisp pappadam. Lentil, Tomato & Onion Salad Serves 6 1 19 oz can lentils, rinsed Juice of 1/2 lime and 1/2 lemon 1 tbsp white wine vinegar 1 red onion, thinly sliced into rings 2 tbsp extra-virgin olive oil 1 tsp ground cumin 1 small garlic clove, crushed 1/4 cup chopped cilantro 12-16 cherry tomatoes, halved and roasted 1/8 cup olive oil Preheat the oven to 400°F. Toss the tomatoes together in a large bowl with 1/8 cup of olive oil, salt and pepper, and toss to coat. Place the tomatoes, cut side up, in one layer on a foil-lined baking sheet and roast for 45 minutes, until the tomatoes are soft and lightly caramelized. Remove from the oven and allow to cool. This can be done a day before.Mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings. After a few minutes they'll soften and turn pink. Whisk in the oil, cumin and garlic to the onions, then add the lentils, cilantro and roasted tomatoes. Season to taste with salt and pepper. Cucumber Raita Salad Serves 6 1 cup plain Greek yogurt 1 medium English cucumber, peeled, deseeded and sliced Juice 1/2 lemon 1/2 tsp lightly crushed fennel seeds 2 tbsp chopped mint 1 tbsp olive oil Mix the yogurt with the sliced cucumbers, lemon juice and fennel seeds. Season with salt and white pepper and chill until needed. Just before serving, fold in the chopped mint and olive oil.
A beautiful roast rack of lamb recipe from Jamie Oliver that shows you the best way to cook a rack of lamb. Bursting with herby favours and juicy tomatoes!
Wonderfully tender, these lamb shanks are melt in your mouth juicy.
Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.
These delicious lamb recipes include a garlic-crusted roast rack of lamb and butternut squash-lamb tagine, as well as a celebratory lamb biryani and luscious Rogan Josh.
Our Beef Chuck Roast is braised slowly to create a wonderfully tender and flavorful meal!
