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Deep-Dish Cast Iron Pizza
A buttery, thick, and chewy pizza dough that is baked in a cast iron skillet. Pizza never tasted so good! Toppings are substantial but not overwhelming where the dough won’t cook. If you cook the sausage while the dough is proofing you’ll be ready to assemble the pizza that much faste...Read more -
Pie Iron Tasty Taco
Are you looking for a new, easy, make ahead recipe to make during your next camping trip? This Pie Iron Tasty Taco recipe is great over the campfire. A great recipe to make the next time you are camping. CourseMain Prep Time20 minutes Cook Time15 minutes Total Time35 minutes ...Read more -
Easy Beef and Broccoli Skillet
This easy Beef and Broccoli recipe is whipped up in just under 30 minutes with your deep cast iron skillet. Loaded with flavor, this quick dinner is sure to beat Chinese takeout in both price and flavor! Serve this dish up with some Dutch oven white rice or even switch the beef for shredded chick...Read more -
Manhattan Clam Chowder
This recipe for Manhattan Clam Chowder — known for being tomato-forward with a broth base — has layers of flavor, from the clam broth spiked with white wine to the tender vegetables that are cooked in bacon fat. Half of the clams are roughly chopped, while the other half are left whole in their s...Read more -
Apple Puffed Oven Pancake
Apple pie spice is a blend of cinnamon, nutmeg, allspice, and cloves or ginger. If you don’t have any on hand, you can substitute cinnamon and a dash of cloves in the recipe. Ingredients 1 tablespoon butter ¾ cup refrigerated or frozen egg product, thawed (see Tips) ½ cup all-purpos...Read more -
Cooking delicious fish
Ingredients For the tomato sauce 400g tomatoes on the vine, quartered 200ml water 400g tin chopped tomatoes 2 basil sprigs 2 flatleaf parsley sprigs, plus extra sprigs to garnish 20ml extra-virgin olive oil 4 garlic cloves, sliced 50g caper berries 50g black olives, pitted For the...Read more -
Saucepan Plum and vanilla jam
This speedy plum jam with hints of vanilla and cinnamon uses a clever time-saving trick in the cooking process. Delicious, fragrant plum preserve in a hurry? Yes please. What’s the difference between a jam and a preserve? Not an awful lot really. Jam tends to be made with mashed fruit whe...Read more -
Steamed lap cheong with five treasure fried rice
Lap cheong, Chinese sausages, are the jewel in these steaming bowls of five-treasure fried rice, packed with prawns, egg and vegetables. For something simpler, try our quick egg-fried rice. Ingredients 2 lap cheong (Chinese wind-dried sausage) 3 tbsp vegetable oil 4 large free-range eggs, ...Read more -
Cast Iron Skillet Single-crust Pie
Cast iron skillets have been one of my preferred pie plate substitutes for many years. In addition to being handy and naturally nonstick, cast iron retains and evenly distributes heat—two important features for achieving a crisp, evenly baked crust. The best, flakiest pie crusts are made t...Read more -
Venison with pumpkin mash and cavolo nero
Hearty slow-cooked venison with pumpkin mash and cavolo nero is a shoo-in for an autumn supper with friends. Venison is lean, sustainable and, when cooked over time, very flavoursome. The nutty brown butter works wonders with pumpkin, and the glossy sauce is a knockout. You can make this dish in ...Read more -
Make stuffed chicken in a saucepan
Ingredients 100g tomatoes, halved or chopped 1 tbsp extra-virgin olive oil 2 garlic cloves, sliced ½ tsp dried oregano Handful basil leaves, plus extra to serve 30g unsalted butter, at room temperature 15g parmesan, grated, plus extra to serve 2 free-range chicken supremes, skins removed ½ ball...Read more -
Oxtail stew by dutch oven
Ingredients 2kg oxtails, trimmed of fat and cut into 4–5cm pieces salt and freshly ground black pepper 3 tbsp olive oil 2 carrots, roughly chopped 2 celery sticks, roughly chopped ½ leek, roughly chopped 2 onions, roughly chopped 3 sprigs of thyme 3 bay leaves 2 garlic cloves, roughly chopped 5...Read more