Ideas & Inspiration

Recipe by Michael Weldon from Farm to Fork for RACO 

Ingredients:

• 1 pork belly, removed from packaging and left uncovered in the fridge for 2-3 days
• Sea salt
• 1 head of fennel, cut into 8
• 3 apples
• ½ cup cream
• 2 tbs butter

Method:

1. Preheat an oven to 240deg c
2. Place the fennel on the bottom of a high sided tray. Lay the pork skin side up over the top of the fennel.  
3. Place into the oven and cook for 25-30 minutes until the skin starts to bubble can crackle. Turn the oven down to 160 degrees Celsius and cook for a further 45 minutes – 1 hour until the pork is cooked th

Original recipe by Marge Perry & David Bonom for Anolon US

Makes: 16 bars

Whole grains, nuts, seeds and dried fruit pack these chewy granola bars with nutrients and great flavour. Slip one into a backpack or glove compartment, or put them out for an afternoon snack.

Ingredients

• 3 cups old fashioned rolled oats
• 1 cup sweetened coconut flakes
• ½ cup pumpkin seeds
• ½ cup sliced almonds
• ½ cup honey
• ¼ cup dark brown sugar, lightly packed
• 2 tablespoons maple syrup
• 1 tablespoon unsalted butter
• 2 teaspoons vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup golden raisins
• ½ cup dried cranberries
• 1 large white egg, li

Original recipe by Sally James for Anolon US

A traditional Chinese appetiser or banquet dish, these dim sum are steamed in wonton wrappers and filled with pork, prawns, carrots and seasonings.

Makes: 18-20

Ingredients

• 8 oz pork loin or boneless chops, trimmed (or ground pork)
• 7 oz raw prawns, peeled, chopped
• 1 green onion, finely sliced
• 2 tbsp grated ginger
• 1 small carrot, finely grated
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 3 tsp rice flour or cornstarch
• Salt and pepper, to taste
• 18-20 wonton wrappers
• 2 tbsp rice wine or sherry
• 2 tbsp soy sauce
• 1

Recipe created by Courtney Roulston from Farm to Fork for RACO

Serves: 10-12 slices, or can make into 12 individual muffins!

Ingredients: 

• 1½ cups gluten-free plain flour
• 1 cup desiccated coconut
• ½ cup brown sugar
• 2 tsp gluten-free baking powder
• 1 tsp bicarbonate soda
• 1½ cups mashed over-ripe banana (about 4 really really ripe bananas)
• 2/3 cup melted virgin coconut oil
• 2 large free-range eggs, beaten
• 2 tbsp honey
• ½ cup greek yoghurt to serve

Raspberry Chia “Jam”:

• 1.5 cups Raspberries

 Recipe by Farm to Fork for RACO

Ingredients:

• 3 garlic cloves, diced
• 3 eschallots, diced
• 1 red chilli, diced
• 1 small fennel bulb, diced
• 1 tbs extra virgin olive oil
• 1 ½ tbs fennel seeds
• 2 sprigs of thyme, leaves removed
• 1 small green apple, coarsely grated
• 1 small carrot, grated
• 500g pork mince
• ½ tbs sea salt flakes
• ½ tbs cracked black pepper
• 20g breadcrumbs
• 2 sheets puff pastry
• 1 egg, beaten for egg wash

Homemade tomato sauce

• 600g crushed tomatoes
• 1 brown onion, finely diced
• 1 garlic clove, minced
• 125g brown sugar
• 150g brown vinegar
• Salt to taste

Original recipe by Marge Perry & David Bonom for Anolon US

Makes: 3 dozen cookies

Ingredients

• 1 ¼ cups all-purpose flour
• 1 ¼ teaspoons baking powder
• ¼ teaspoon salt
• 170gm semi-sweet chocolate, chopped
• 8 tablespoons unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon almond extract, divided
• 1 cup semi-sweet chocolate chips
• 1 cup dried cherries
• ¾ cup confectioners’ sugar
• 2 ¼ teaspoons water

Anolon Essentials

Anolon Ceramic Reinforced Baking Tray

Anolon Author

Original recipe by Jill Nussinow for Anolon US

Serves: 4-6

Pumpkin is abundant when it’s cold out. This spiced up soup’s aroma will nicely scent your house, and eating it warms you up from the inside. Use your favourite pumpkin or try a new variety for this, they are all yummy.

Ingredients

• 2 teaspoons vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon finely minced fresh ginger
• 2 teaspoons red or yellow curry paste
• 4 cups peeled and chopped pumpkin
• 1 can light or regular coconut milk or one 325ml coconut water
• 3 cups vegetable broth
• 1 tablespoon fresh squeezed lime juice plus lime wedges for garnish
• ½ teaspoon salt, or to taste
• chopped coriander or parsley, for garnish

Directions

If you are asking yourself the question, “which pans are the best?” then you may be asking the wrong question. The correct one, of course, is: “which pans are the best for me?”

You stand on the department store shop floor and are confronted with walls upon walls of gleaming cookware displays. Bright colours may catch the eye, copper tones may appeal to your style and the latest gadgets may draw your excitement, but the sheer abundance of choices can be the antithesis of a decent shopping trip: overwhelming. We want to take some of the hassle out of choosing your cookware, so you can confidently buy the pans that will actually work for you and your kitchen. We’ve compiled these five questions to ask yourself before you buy your new pots and pans. So before you embark on your next shopping trip, take some time to consider the following: