Recipes
780 results
RECIPE
Moqueca Fish Stew
Originating in the eastern state of Bahia, Moqueca has become a cornerstone of Brazilian cuisine. This fragrant fish stew is made with a mix of firm white fish and enriched with tomato purée and coconut oil.
RECIPE
Banana & Pineapple Meringue Pie
Discovered in Rio de Janeiro, this is the perfect dessert for a large gathering. Containing tropical fruit and with a super-sweet taste, it captures the colourful flavours of Brazil perfectly.
RECIPE
Feijoada
A meat-feast and Brazil’s most famous dish. Traditionally made with over ten cuts of meat, mostly pork and beef, with anything from pork belly, smoked sausages and bacon to beef jerky, ribs and so on. Here we use beef short ribs which add a robust flavour and work well with the sausages and beans. This dark, richly-flavoured stew is delicious served with steamed kale, orange slices and boiled or steamed rice.
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.
