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BUTTER KNIFE Caffe 18/10 Stainless Steel 19cm - Wheel&Barrow Home
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Butter Knife Caffe

Butter Knife Caffe

$6.27
$6.27 $8.95

In stock

High Quality & Reliable

The Caffe range is everything you could want for a fine dining experience from the comfort of your own home. Made from quality 18/10 grade stainless steel with a shiny finish that is designed to last.Ā 

Material:Ā Made of 18/10 stainless steel.

Dimensions:Ā Length 19cm.

Care Instructions:Ā Dry with soft cloth immediately after wash.

Made in KoreaĀ 

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SKU:40512

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COQ AU VIN

COQ AU VIN

Serves 4-6 Ā  INGREDIENTS 8 chicken thighs, boneā€‘in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish Ā  METHOD 1. Prepare the chicken Place the chicken pieces in a large dish Ā pour over the red wine. Cover Ā refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine Ā pat dry. Reserve the wine. Preheat the oven to 180Ā°C. 2. Coat Ā braise the chicken Heat a large castā€‘iron pot over mediumā€‘low heat. Add the speck Ā cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to mediumā€‘high. In a bowl, mix the flour with salt Ā pepper. Working in batches, coat the chicken pieces in the seasoned flour Ā cook in the pot, turning once, until golden on both sides (about 4ā€“5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot Ā cook until softened. Add the garlic Ā cook for 1ā€“2 minutes until fragrant. Add the pearl onions (or halved onions) Ā mushrooms Ā cook for a further 3ā€“4 minutes. Stir in the tomato paste Ā cook for about 2 minutes, allowing it to darken slightly. Add the brandy Ā deglaze the pot, scraping up any browning from the base. 4. Combine Ā cook Return the chicken Ā speck to the pot. Pour in the reserved wine Ā add the bay leaves Ā thyme. Bring to a gentle simmer. Cover the pot Ā transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through Ā the vegetables are soft. Remove from the oven. Discard the herbs Ā bay leaves, then remove the chicken Ā set aside. Place the pot back on the stovetop Ā simmer the sauce to reduce Ā thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce Ā warm through. Ā  TO SERVE Serve garnished with chopped parsley Ā a creamy bed of mashed potatoes. Ā 

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Roasted Cauliflower With Hummus

Roasted Cauliflower With Hummus

Serves 4-6Ā  INGREDIENTS 1 cauliflowerĀ head, outer leaves removed 60mLĀ olive oil, plus extra for drizzling Salt &Ā freshly ground black pepper, to taste 450g hummus (weĀ recommendĀ pine nut hummus,Ā for extraĀ flavour) 1 tsp toasted cumin seeds 1 tbsp fried shallotsĀ  METHODĀ  PreheatĀ Ā  Preheat the oven to 220Ā°C.Ā  ParĀ cookĀ & seasonĀ  Place the cauliflower in the microwaveĀ &Ā cook on high for 8 minutes, or until just tender.Ā Transfer the cauliflower to a baking tray lined with baking paper. Rub allĀ over withĀ 60mLĀ ofĀ olive oilĀ &Ā season generously with saltĀ &Ā pepper.Ā  RoastĀ  RoastĀ in the preheated ovenĀ for 30 minutes, or until deeply goldenĀ &Ā crisp on the outside.Ā  TO SERVEĀ  Spread the hummus onto aĀ largeĀ serving plate,Ā running the hummus around the edge. Sprinkle with toasted cumin seedsĀ &Ā fried shallots.Ā Place the roasted cauliflower in theĀ centreĀ of the plateĀ &Ā finish with a drizzle of olive oil.Ā Serve warm as aĀ sharingĀ platter or side dish.Ā  Ā  TOOLSĀ  Non Stick Oven TrayĀ  Glass Oil BottleĀ  Acacia Wood Salt & Pepper MillĀ 

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Winter Spiced Mulled Wine

Winter Spiced Mulled Wine

Serves 4-6 Ā  INGREDIENTS Peel of 2 oranges (large strips) Peel of 1 lemon (large strips) Peel of 1 lime (large strips) Juice of 1 orange 200g caster sugar 6 whole cloves 1 cinnamon stick 3 fresh bay leaves 1 whole nutmeg, for grating 1 vanilla pod, halved lengthways 2 star anise 2L soft, dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) Ā  METHOD 1. Prepare the citrus Using a vegetable peeler, peel large sections of zest from the oranges, lemon, Ā lime, avoiding the bitter white pith. 2. Infuse the base Place the caster sugar into a large saucepan over medium heat. Add the citrus peels Ā squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves, Ā about 10 fine gratings of nutmeg. Split the vanilla pod lengthways Ā add it to the pan. 3. Dissolve the sugar with red wine Pour in just enough red wine to cover the sugar. Stir gently Ā allow the mixture to simmer until the sugar has completely dissolved. 4. Reduce, then layer in warm spices Increase the heat Ā bring to a rolling boil. Cook until the liquid reduces to a thick, fragrant syrup. Reduce the heat to low Ā add the star anise Ā remaining red wine. Gently heat for about 5 minutes until warm Ā aromatic, making sure not to boil. Ā  TO SERVE Ladle into heatproof glasses Ā serve warm. Ā  TOOLS Matte Cream Round Cast Iron Pot Vegetable Peeler Wooden Spoon Kitchen Measuring Cup Ladle

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