Serves 4
Ingredients : Pie Filling

* 500g ground mince
* 1 red onion finely chopped
* Salt and Black Pepper
* 50ml of Beef Stock
* Dash Worcester sauce
* 100ml red wine or beer
* 4 tsp cornflour

Ingredients : Shortcrust Pastry

* 8oz plain flour
* 2oz butter
* 2oz Lard
* 4 tbsp water
* 1/2 tsp salt

Ingredients : Suet Pastry

* 12oz self raising flour
* 8oz Beef suet (Atora is fine)
* Salt and black pepper
* 4 tbsp water
* 1/2 tsp salt

Ingredients : Liquor

* 400ml Chicken stock
* 2 tbsp Arrow root
* 4 Tbsp finely chopped fresh parsley
* 1 tbsp white wine vinegar
* 4 Tbsp potato water

Preperation :

Fry the onion in a little oil until softened, add the mince and cook through. Then add the rest of the ingredients and stir in well. Season to taste with salt and pepper. Leave to cool.

Pie Bottom

The pie bottom is suet based. Sift the the flour and mix with the suet in a big bowl, season and stir in with a knife ( a fish knife works very well ) then mix in the water till moist but still a solid mass. Roll out to about 2mm thickness.

Pastry top

For the pastry top make the shortcrust pastry. Combine all ingredients in a food processor add enough water to allow the pastry to roll without splitting. Roll out to 2mm thick.

Assemble pies

Ideally you will serve individual pies but you will be constrained by the utensils you have. I use a muffin tray which doesn’t produce pie and mash shop shaped pies but work very well. butter the dishes well, line with the suet pastry. Fill with the mince meat and top with the shortcrust pastry. Cover with a damp cloth and leave until ready to bake. Bake in a Water bath or bain marie in the oven so the suet base is steamed and the top is crisply baked. The cooking time will depend on the pie sizes somewhat but around 20-30 minutes should be enough at 180 degrees. Cook your mash as you like, traditional pie and mash shop mash is pure potato, no butter or milk but remember this is traditional East and South London working class food so it was made cheaply, it can be improved on (though diehard fans wills insist on making it like it was!). The liquor is made by melting the butter in a pan, add the arrowroot, stir in the stock, the water from the boiled potatoes, parsley and vinegar, if it goes lumpy use a hand processor to blend smooth. You can use cornflour instead of arrowroot but arrowroot thickens with a clearer finish and is more authentic. Serve with Malt vinegar as an accompaniment and hot jellied eels if you can find them, if you do, add the jelly to to the liquor for a final authentic touch.

Ingredients :

• 3 Tablespoons of prepared red curry paste
• 4 cups coconut milk
• 2 lbs (1 kg) small chicken drumsticks or chicken in small pieces (about 1.5″ x 2″)
• 3 cups (600 grams) pumpkin pieces (about 1″ x 1.5″)
• 2 cups lightly packed fresh sweet basil or 4 kaffiir lime leaves

Preparation :

Bring coconut milk to a boil in a large pot over high heat, stirring frequently. Just before boiling add the curry paste and stir to blend. Once blended in, add the chicken and pumpkin. Boil until chicken and pumpkin is cooked through, less then 10 minutes. Check the pumpkin by piercing with a sharp knife – it should still be bright orange and retain some firmness (al dente) as it will continue to cook once the heat is turned off. When cooked add the sweet basil leaves or kaffir lime leaves, stir in to mix and then immediately remove from the heat. Season with fish sauce if desired (but not normally needed). Serves 4 people for 2 meals – it is even better the second day when the pumpkin has absorbed some of the curry spices.

Notes: If Thai sweet basil is not available you can substitute other fresh herbs such as coriander or European basil.

Welcome to the Home Addiction Cookware Guide.

The guide can help you learn everything you need to know in selecting cookware which best suits your needs.

Pans, Parts, Styles and Shapes :

The term cookware refers to one or more pans. Regardless of brand, all cookware lines are made up of pans having three parts: a body, handle and lid. The Body ! Nearly all stovetop pan bodies (95%) are designed with the same basic silhouette – round. Even a ‘square meal’ is cooked in a round pan! The primary material the pan body is made of determines its cookware category: stainless steel, copper, etc. 

Cookware categories and brands :

What is the Best Cookware ?

The answer is simple. There is NO best cookware. The RIGHT cookware depends on the way you cook and your preference in design, colour and fabrication.

Seven Cookware Categories :

There are seven cookware categories. You need to distinguish between cookware categories vs brands. The seven categories and corresponding brand examples are as follows:
1. Stainless steel cookware – traditional uncoated

Three Qualities of Stainless Steel Alloy :

Stainless steel quality is determined by nickel content:
18/0 = 0% nickel content
18/8 = 8% nickel content
18/10 =10% nickel content
In general, the greater the nickel content, the better the quality, as nickel allows a brighter, more durable rust-resistant lustre.

Stainless steel cookware – nonstick :

Arc Spray – The nonstick Technology :

Today’s nonstick stainless steel brands use an “arc-spray” technology that ensures the nonstick surface will last for many years. Arc spraying is the process of applying white-hot droplets of stainless steel to the pan, which permanently bond to the surface, roughening it. A nonstick coating is then applied, permeating the textured surface and creating outstanding coating adhesion. If you want the beauty of stainless steel and the convenience of nonstick cooking, nonstick stainless steel is the answer.

Aluminium cookware – nonstick :

The World’s Favourite Pan :
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The vast majority of pans sold in the world today have a nonstick interior. Now that nonstick pans are more durable than they were initially, even hotels and restaurants are choosing nonstick for skillets. Why only skillets? Because commercial kitchens have hired help to scrub plain aluminium pots and pans or have large automated dishwashers big enough to clean them efficiently. You may not. Therefore, it makes sense to have nonstick convenience in saucepans and stockpots as well as skillets.

Aluminium cookware – traditional uncoated :

Thickness is the Key to Quality :

Aluminium is the most common material for cookware, as it is an excellent conductor of heat and is inexpensive compared to copper or stainless steel. Although features such as the lid, handle and finish are important, thickness is the key element of quality. The thicker the pan, the better the heat dispersion, which reduces the chance of “hot spots” occurring. Remember, since an aluminium pan is all aluminium, heat spreads evenly over the total surface, including the side walls. Traditional stainless steel pans spread heat evenly only on the copper or aluminium base.

Hard anodized cookware – nonstick :

The World’s Fastest Growing Cookware Category :

The fastest growing classification of cookware in department and specialty stores today is hard-anodised nonstick (Circulon Classic, Circulon Commercial, Circulon Styles, Anolon Classic, Anolon Professional). This cookware offers all the hard-anodised features with the addition of nonstick cooking and easy clean benefits.

Hard anodized cookware – traditional uncoated :

Developed for the Restaurant Trade :

Traditional uncoated hard-anodised cookware because of its quality, upscale image, and large consumer base. Hard-anodised cookware was developed for the restaurant trade in heavy commercial weights. This utilitarian, industrial looking cookware (matte gray, flat or low silhouetted lid, cast iron handles) is desired by some consumers not only for durability and performance but because they feel they are buying professional quality.

Nonstick performance and durability :

Nonstick performance and durability are determined by the pan’s thickness and the quality of nonstick coating. Overheating and utensil abrasion are the two factors that most affect nonstick durability. A superior coating on a thin pan makes no sense as the pan will overheat easily. The resulting “hot spots” will damage even the best nonstick coating. Therefore, pan thickness is essential to nonstick longevity.

Cookware handles :

There is a vast array of handles offered on cookware, phenolic, stainless steel and cast stainless steel are the most common across the Meyer Cookware Australia brands.

Cookware lids :

There are four major types of cookware lids:

1. Aluminium
2. Glass
3. Stainless steel
4. Hard-anodised

Use and Care – Questions and Answers :

Most manufacturers include use and care instructions in the box. It is good to remember that the instructions are there and that these should be followed to enjoy the best performance. However, for the purpose of this cookware guide, typically asked questions regarding use and care are covered.
The Home Addiction Cookware Guide is a guide that can help you learn everything you need to know in selecting cookware which best suits your needs.

To See our range of quality Cookware Click Here

Ingrediants :

6 ounces (gr.170) or 8 sheets white or green packaged Italian lasagnas
- Ragù Sauce
- Béchamel Sauce
- 4 ounces (gr.113) parmesan cheese grated
- 1 tbsp (gr.14) unsalted butter
- 1 tbsp (gr.14) salt

It will take you 2 hours to accomplish the whole recipe with sauces, so consider that the ragù spaghetti sauce and the béchamel sauce can be prepared ahead of time, or the day before then refrigerated ready to be used. 

Preperation :

1. You’ll cook the sheets as any other pasta following directions on the package for the cooking time. Add the salt to the water only when boiling.
To prevent from sticking the sheets one with each other after you have drained, place them around on a colander border or on a cotton cloth.

2. Start preheating your oven at 350°F (180°C) and bring your ready sauces. Butter the bottom and sides of a 7×9 inch (cm 18×23) stainless steel baking pan or dish. Once you’re ready spread over 3 tablespoons of béchamel sauce, 3 tablespoons of ragù sauce.

3. Now you can start assembling laying one by one the sheets of lasagna and cover the bottom of your pan or dish. Spread again 3 tablespoons of béchamel and ragù as before, and 2 tablespoons of parmesan.

4. Repeat the process until you have made other 3 layers. At the end on the top of your assembled sheets, you’ll spread just the remaining ragù and parmesan.

5. Cover your pan or dish with tin foil and place into the middle rack of your oven. Bake for 15 minutes, then remove the tin foil and bake a further 10 minutes till you see a crust has formed on.

Home Addiction Top Tip!
Uncooked lasagne can be wrapped in plastic and then covered with aluminum foil and frozen for up to a month.

Just remember to remove the lasagne to the refrigerator twelve hours before baking. So you will allow it to defrost slowly.

Allow to cool before Serving.

Ingrediants:

1 1/2 cups (185g) self-raising flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
1 cup (250mL) milk
2 eggs
1/2 teaspoon vanilla essence
spray olive oil
2 red apples, quartered, cored and thinly sliced
maple syrup and ice-cream, to serve

Preperation:

1. Sift the flour, baking powder, cinnamon and sugar into a bowl and make a well in the centre. Whisk the milk, eggs and vanilla essence together in a jug. Pour this into the dry ingredients and stir gently until just combined.
2. Spray a non–stick frying pan lightly with oil and heat over medium-low heat. Place one-eighth of the apple slices into the pan, close together. Carefully drizzle a quarter-cup of batter over the apple – the pancakes should be about 12cm in diameter. Cook for about 2 minutes, until bubbles start to appear on the surface of the pancake. Turn over and cook the other side for about 2 minutes more.
3. Keep the pancakes warm on a plate, loosely covered with foil in a low oven while you cook the rest. If you have a large pan you could cook two at a time, or alternatively have two frying pans on the go at the same time! Serve the pancakes warm with maple syrup and ice-cream.

Preparation:

An absolutely fantastic desert that never disappoints

Ingredients

Ingredients:

Chermoula paste

Tagine:  Use Emile Henry Cast Iron Tajine  View the Tajine click here
• 1 Whole Chicken, chopped into saute style pieces
• Olive Oil
• 1 Spanish Onion, chopped into 6
• 2 carrots, chopped into large pieces
• 1 small yam, chopped into large pieces
• 2 tablespoons Honey
• a handful black olives
• 1 preserved lemon, finely chopped
• Water
• 8 fresh dates, stoned removed

Method

You can find the Emile Henry Tajine at Home Addiction for $119.95 Click here to view

1. Preheat oven to 170ºC. Grease a Non Stick 20cm Anolon Round deep cake pan.
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2. Combine dates and 1¼ cups water in a saucepan, bring to boil. Remove from heat and stir in soda, then let stand 5 minutes. Puree in a food processor.

3. Using an electric mixer, beat butter, raw sugar and eggs together for 2 minutes (do not be concerned if mixture appears to curdle). Stir in sifted flour, then date mixture. Pour into prepared pan. Bake 50 minutes – 1 hour or until cooked. Stand 10 minutes, then upturn onto a round platter.

4. Meanwhile, make sauce: place all sauce ingredients in a saucepan. Heat, stirring until boiling, then reduce heat and simmer 5 minutes.

5. Prick pudding all over with a fine skewer. Spoon half a cup of sauce over pudding. Let stand 5 minutes. Serve with remaining sauce and cream.

Absolutely Delicious

You can find the 20cm Anolon Cake Pan by Clicking Here

www.homeaddiction.com.au

Discover RACO

RACO Kitchenware has been supplying Australia with kitchen solutions for over 50years. RACO continues to revolutionise the industry by consistently delivering affordable innovative designs.

With products ranging from cookware, bakeware, utensils and electrics, RACO is sure to make your life easier.

RACO Kitchenware is all about helping you to make your life that bit easier. With the hustle and bustle of our everyday lives, we often find ourselves yearning for a quieter, balanced life. We may not be able to help you drop the kids at football practice or do the ironing for you, but we will help you put the enjoyment of cooking back into your life, and you never know it could just be the stress relief you were looking for!

So as you browse through our website, just think of what you can be enjoying – smell the aromas, see the vibrant colours, feel the warmth, hear the sizzle …Enjoy!

Explore our website Click here 

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