Slow Cooking Recipes

Items: 119 of 19
Drop items here to shop
Product has been added to your cart
  • Moroccan Lamb Meatball Soup

    Moroccan Lamb Meatball Soup

    (serves 8-10)

    For the Lamb

    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp ras el hanout
    • ½  tsp ground cinnamon
    • 1 tsp chili powder
    • Salt and pepper to taste
    • 3 tbsp tomato paste
    • 750g lamb mince
    • 2 cloves garlic, crushed
    • 1 tsp  paprika
    • ½ brown onion, grated
    • ½ small bunch parsley chopped
    • ¼ bunch mint chopped
    • Salt and pepper
    • 1 egg
    For the Soup
    • 200g pearl cous cous, boiled, rinsed and set aside
    • 1 onion finely diced
    • 1 tsp fresh grated ginger
    • 2 carrots diced
    • 2 zucchini diced
    • 4 cloves garlic, crushed
    • 4 cups chicken or vegetable stock
    • 2 cups water
    • ½ can crushed tomatoes
    • 2 tsp cumin powder
    • 1 tsp coriander powder
    • 2 sticks cinnamon
    • Good pinch saffron
    • Lemon juice to taste
    • 1  red chilli, left whole
    • 2 tablespoon preserved lemon finely sliced
    • Toasted flaked almonds to garnish
    • Fresh mint,  parsley, and coriander to garnish

    For the Lamb

    Combine all ingredients together and  mix well. Season well with salt and pepper. Roll into balls and fry in a frypan with a little heated oil until browned. Set aside.

    For the Soup

    In a large saucepan or cast iron pot, heat  a little olive oil, add the onion, garlic, ginger  and carrot, and saute for about 1 minute. Add the ground cumin, coriander ¸cinnamon, chilli saffron and salt. Add the stock, water and tomato, and bring to the boil. Reduce the heat to low and add in the meatballs  and simmer for 15-20 minutes. Add the cous cous, and zucchini,  lemon juice to taste and  adjust seasoning if needed, simmer for a few minutes. Spoon into serving bowls, and garnish with chopped herbs, toasted almonds and preserved lemon slices. Serve with toasted Turkish bread.          

  • Potato Tortilla

    Potato Tortilla


    • 2 potatoes
    • 1 onion
    • Olive oil
    • Salt and pepper
    • Baking paper
    • 3 eggs


    Pre heat oven to 180C. Heat a little oil in a pan and sauté onions over low heat, until soft and creamy. Set aside. Slice potatoes in 2-3mm thick slices. Heat a little oil in a pan and add potatoes and cook over low heat. Cook until tender with a little colour. Set aside. Break eggs in a bowl and season well with salt and pepper. Add potatoes and onions. Line a small cast iron pan or blinis pan with baking paper. Pour in the mixture. 

    Bake in oven for 15-20 mins until cooked. Remove from the oven and sprinkle with freshly chopped parsley. Makes 1 large or 2 small tortillas.          

  • Rhubarb Bread and Butter Pudding

    Rhubarb Bread and Butter Pudding


    (serves 12) For the Rhubarb Syrup
    • 1kg rhubarb, washed & cut into chunks
    • 1 vanilla bean
    • 2 oranges, juiced
    • 1 orange zest
    • 1 tsp rosewater
              For the Custard
    • 130g unsalted butter
    • 1 vanilla bean
    • 400ml double cream
    • 400ml whole milk
    • 1 orange zest
    • 1 tsp ground cardamom
    • 6 large free-range eggs
    • 80g caster sugar
              Assembly of the Pudding
    • 1kg panettone or brioche, tear or cut into inch size chunks
    • 80g strawberry jam
    • 1 punnet strawberries
    • Flaked almonds, to garnish

    For the Rhubarb Syrup
    In a large pan add the rhubarb, vanilla bean & seeds, orange zest and juice. Place the lid on & cook on low to medium heat stirring occasionally for about 15 minutes until the rhubarb is tender. Add the rosewater & remove the rhubarb (put aside for later use), reduce the liquid until syrupy and set aside.

    For the Custard
    Preheat the oven to 180°C. Lightly grease a 28cm cast iron sauté pan with butter. Scrape the vanilla bean seeds into a saucepan with the cream, milk, orange zest, cardamom and butter. Heat until the butter has melted. In a large bowl, whisk the eggs and sugar until smooth. Then add the hot cream mixture to the bowl and whisk to combine, then strain.

    Assembly of the Pudding

    Place the panettone into a large bowl & add the strained custard mix leaving it to soak for a few minutes. Spoon half of the soaked bread into the prepared pan & dot around the strawberry jam and half the cooked rhubarb. Pile on the remaining bread and dot with more rhubarb & strawberry jam. Sprinkle with flaked almonds and bake for around 40-50 minutes, until golden & set. Allow the pudding to rest for 10 minutes then serve with cream fresh strawberries & rhubarb syrup.          
  • Moroccon Lamb Shanks With White Beans

    Moroccon Lamb Shanks With White Beans

    Serves 6-8

    • 5 lamb shanks (cut in half)
    • 4 parsnips, cut into large dice
    • 2 carrots, cut into large dice
    • 2 stalks celery, cut into large dice
    • 1 small suede, cut into large dice
    • 6 tomatoes, cut into chunks
    • 2 Tblspns ras el hanout
    • 2 cinnamon sticks
    • 2 cloves garlic, roughly chopped
    • 2 inch piece ginger, roughly chopped
    • coriander/parsley, to garnish
    • 1 onion, diced
    • 2 chillies
    • 4 bay leaves
    • 5 sprigs thyme
    • salt
    • pinch of saffron
    • 500g white beans

    Cook the white beans on a gentle simmer with bay leaves, thyme & 2 litres of water. Cook until tender and set aside. You may need to top up with water and reserve the liquid.

    In a cast iron pot heat a little oil and sear the lamb shanks and season with salt and pepper. Set aside. Add the garlic,
    ginger, onion and vegetables except the tomatoes & sauté for a few minutes.

    Add the chillies, cinnamon, ras el hanout, saffron, lamb, tomatoes and season with salt. Cover with water or bean cooking liquid & simmer for about 2 hours until the lamb is tender. Add the beans and garnish with fresh coriander and parsley.

  • Cous Cous Stuffed Turkey & Cranberry Tajine

    Cous Cous Stuffed Turkey & Cranberry Tajine


                (serves 10-12) For the Tajine
    • 200g dried apricots
    • 2 cinnamon sticks
    • 4 bay leaves
    • good pinch saffron
    • 50g frozen cranberries
    • 1 tblspn Ras el hanout
    • 1 onion, diced
    • 500ml-1L chicken stock
    • 1 zucchini, cut into chunks
    • 1 eggplant,  cut into chunks
    • 10-12 baby carrots
     For the Stuffing
    • 1kg turkey breast, skin on
    • 1 orange zest
    • Juice ½ lemon
    • 1 clove garlic crushed
    • 80g cous cous
    • 20g currants
    • ½ carrot grated
    • ½ onion diced
    • 20g flaked almonds, toasted
    • 20g dried cranberries, chopped
    • 2 tblspns parsley, chopped
    • ½ stick celery diced
    • 1 tblspn olive oil
    • 100ml vegetable stock
    • salt & pepper to taste
    • pinch cinnamon
    • ½ tsp Ras el hanout
    • ¼ tsp chilli flakes

    For the Stuffing
    Boil the stock & pour over the cous cous and cover and allow to steep for 10-15 minutes. Uncover & fluff with a fork. In a fry-pan sauté the celery, onion, garlic until soft. Season to taste with salt pepper and spices. Add to the cous cous with the dried cranberries, currants, carrot zest & parsley. Season to taste & add the nuts & lemon juice. Carefully lay out the turkey breast & stuff with cous cous. Roll up and tie with string.

    For the Tagine
    In a pan sear the turkey until golden and then place all ingredients into a tagine except the vegetables & simmer for about 1 hour. Add the vegetables and simmer for about 20 minutes until tender.          
  • Spanish Style Roast Chicken

    Spanish Style Roast Chicken


    (serves 6-8)
    For the Chicken

    • 1 whole chicken
    • 2 chorizo, roughly chopped
    • 1 large red onion, sliced
    • 3 cloves garlic
    • 2 large sprigs rosemary
    • Olive oil
    • ½ tsp smoked paprika
    • 1 punnet cherry tomatoes
    • 1 red chilli, roughly chopped
    • Salt and pepper
    • 1 lemon zest and juice
    • 800g cocktail potatoes, cut in halves
    • 1 large red capsicum, roughly chopped

    For the Marinade

    • 1 garlic clove, crushed
    • 1 tsp smoked paprika
    • 3 tbsp fresh thyme, chopped
    • 1 lemon zest & juice
    • 40ml sherry vinegar
    • 1 tsp ground cumin
    • Salt & pepper, to taste


    In a large bowl combine the chorizo, onion, garlic, capsicum, chilli, cocktail potatoes, rosemary, paprika, lemon zest & juice. Season with salt, pepper and olive oil. Arrange in the bottom of the tajine. Wash chicken and pat dry. Combine together all marinade ingredients & place under the skin of the chicken, season with salt & pepper and place in the tajine on top of the vegetables. Cover and cook for about 1 hour & 15 minutes until cooked, adding the tomatoes half way through.          

  • Turkey Meatball Tajine

    Turkey Meatball Tajine


                (serves 8-10)
    For the Meatballs
    • 1kg turkey mince
    • 1 small onion, grated
    • 1 clove garlic, minced
    • ½ inch ginger, grated
    • 1 fresh chilli, chopped
    • 1 tsp paprika
    • 1 lemon zest
    • 1 egg
    • 1 tbsp chermoula powder
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 5 tbsp parsley, chopped
    • ½ bunch coriander, chopped
    • Salt & pepper to taste
    For the Sauce
    • 4 tomatoes diced (or 1 tin chopped tomatoes)
    • 1 tsp coriander seeds, toasted
    • 1 tsp cumin seeds, toasted
    • 1 fresh chilli, chopped
    • 1 tbsp olive oil
    • 1 onion, diced
    • 1 clove garlic, minced
    • ½ inch ginger, grated
    • 2 cinnamon sticks
    • 1 lemon, juiced
    • 300ml chicken stock
    • Salt & pepper to taste
    • 1 chilli finely sliced to garnish
    • 2 tbsp preserved lemon, finely sliced to garnish
    • Mint, coriander & toasted flaked almond to garnish

    For the Meatballs
    Mix together the turkey, onion, egg, garlic, ginger, paprika, cumin, chermoula, chilli, coriander, salt, pepper, lemon zest & herbs. Roll into small balls & fry in a pan with a little olive oil until golden. Set aside.
    Crush the cumin, coriander, in a mortar & pestle. Heat a little butter & oil in a tajine & sauté the onion, garlic and ginger. Cook until onions soften, about 5 minutes. Stir in tomatoes, stock, chilli, cinnamon sticks & lemon. Add salt & pepper to taste. Simmer for about 15 minutes, until tomatoes start to break down.  Gently add the meatballs and continue to simmer until the meatballs are heated through & the sauce thickens, about 15 minutes. Place in a serving dish and garnish with fresh coriander, mint leaves, toasted almonds & preserved lemon.          
  • Pulled Pork Empanada

    Pulled Pork Empanada


    For the Pulled Pork

    • 2kg piece pork shoulder, off the bone, rind & fat removed
    • 4 chipotle chillies in abodo sauce, chopped
    • 5 cloves garlic crushed
    • 2 tsp smoked paprika
    • 3 tsp dried oregano
    • 2 tsp black pepper crushed
    • Juice 3-4 limes
    • 3 bay leaves
    • 2 cinnamon sticks
    • 12 whole cloves
    • 2 tsp cumin powder
    • 2 tsp coriander powder
    • 200ml orange juice
    • Salt

    For The Pastry

    • 1kg flour
    • 1 tsp of salt
    • 360g cold butter
    • 3 eggs
    • 240ml cold water
    • 45ml vinegar

    For the Empanadas (makes about 60-70 small)

    • Pulled pork
    • 1 bunch of chopped parsley
    • 4 chipotle chillies in abodo sauce, chopped
    • 3 red capsicum, sliced
    • 4 bay leaves
    • 4 cloves garlic, crushed
    • 6-8 tomatoes, chopped
    • 3 onions, sliced
    • Salt
    • Pepper


    For the Pulled Pork

    Mix all ingredients together in a large bowl & then add the pork, & rub well with marinade. Allow to marinate for a few hours, or overnight. Transfer to a cast iron pot & place in a hot oven 200°C uncovered for 20 minutes. Cover & reduce the heat to 150°C & cook for 3-3½ hours until  ender & falling apart. Remove from the oven & allow to rest for ½ hour before shredding. Shred the pork & toss with pan juices. Use for tacos or empanadas.

    For the Pastry

    Rub the butter into the flour until it resembles bread crumbs. Add the remaining ingredients & bring together to form a ball. Wrap in cling film & allow to rest for at least an hour before use.

    For the Empanadas

    Heat a little oil in a pan & add the onion, red capsicum, garlic & bay leaves. Cook on a low heat until soft. Add the chipotle chilli & tomatoes & cook down. Add the pork & chopped parsley, & allow to cool.  Roll out the pastry onto a lightly floured work surface to 3mm thick, cut out rounds & place a spoonful of empanada mix into the centre. Brush with egg, fold over & crimp the edges together. Place onto a lined tray & brush with egg & bake in a hot oven at 180°C until golden. Sprinkle with  chopped spring onion & fresh parsley or coriander & serve with sour cream & coriander dressing.          

  • Tea Brine Roast Chicken

    Tea Brine Roast Chicken


    (serves 4-6)
    For the Chicken
    • 1 large chicken (2kg) rinsed
    • 1 large onion, peeled & roughly sliced
    • ½ fennel bulb, washed & sliced into chunks, keeping together by the core
    • 2 oranges, cut into wedges
    • 500ml orange juice, reduced
    • 1 tsp sweet smoked paprika
    • 10-12 cocktail potatoes
    • 4 fresh bay leaves
    • 1 tsp chilli powder
    • 40g sea salt, salt & pepper, to taste
    • 2 tsp cumin
    • Olive oil
    For the Brine
    • 4 tea bags or 30g loose leaf tea
    • 2 litres water
    • 1 tbsp whole coriander seeds
    • ½ tbsp whole fennel seeds
    • 110g sugar
    • 175g honey
    • 1 orange, sliced
    • ½ bunch fresh thyme

    In a saucepan bring the water to the boil. Add the teabags & steep for 10 minutes. Remove the tea bags/strain if using leaves. In a small pan dry roast the coriander & fennel seeds & toss until fragrant. Remove from the heat & place into a small bowl to stop them cooking. Add sugar, honey & salt to the tea mix & stir to dissolve. Add the spices & allow to cool completely. Submerge the chicken in the brine with the breast down, until completely covered & add the thyme & sliced orange. Cover & refrigerate overnight or for 24 hours.  Preheat oven to 180°C. Whisk together the reduced orange juice, cumin powder, paprika & chilli powder, set aside in a bowl. Add some sprigs of thyme, the potatoes, wedges of fennel, onion & oranges & toss with a little salt pepper & olive oil. Place into the bottom of the cast iron pot. Drain chicken from marinade, pat dry with paper towels, stick a few wedges of orange into the cavity, ½ onion, a bay leaf & truss the legs & place in the cast iron pot. Drizzle over a little olive oil, salt & pepper & massage into the skin of the chicken, then drizzle over the orange juice mix & massage into the chicken. Pour over any remaining basting mix over the chicken, & then place the lid on the pot & place into a hot oven. Baste with its juices, every 15-20 mins & bake for about 1hr 15 mins until golden & the chicken juices run clear. Remove from the oven & allow to rest for 10-15 minutes. Serve hot.          
  • Chermoula Fish Tajine

    Chermoula Fish Tajine


    (serves 8-10)
    For the Fish

    • 2cm piece of ginger, finely chopped
    • 3 garlic cloves, crushed
    • 2 onions, finely sliced
    • 1 chilli, sliced
    • 2 stalks celery, finely sliced
    • A good pinch saffron
    • 1 tbsp ground cumin
    • 1 tbsp ground coriander
    • 1 tsp turmeric
    • 1 tsp paprika
    • ½ preserved lemon finely sliced
    • 100g green olives
    • 2 tomatoes chopped (or ½ can)
    • Juice 1 lemon
    • 1½ litres stock (vegetable or fish)
    • 8 baby potatoes cut in half
    • 1 large fillet barramundi (one side) cut into 8 portions (1.5kg)
    • ½ bunch chopped coriander to garnish
    • Salt and pepper

    For the Chermoula

    • 1 bunch coriander
    • 1 lemon, juiced
    • 3 cloves garlic
    • 1 chilli seeded and chopped
    • ½ red onion
    • 1 tsp ground coriander
    • 2 tsp ground cumin
    • ½ tsp turmeric
    • 60ml olive oil
    • Salt to taste
    • 2 tsp paprika

    For the Harissa

    • 4 long red chillies
    • 4 cloves of garlic
    • ½ red capsicum, grilled and peeled
    • Salt to taste
    • 1 tsp cumin
    • 1 tsp coriander
    • 1 tsp caraway
    • 1 squeeze lemon juice
    • Olive oil


    For the Fish

    Marinate the fish in the chermoula while you prepare the tagine. In a cooking tagine add a little olive oil and saute the onion garlic, ginger and celery, until soft. Add the saffron, spices, potato and tomato. Add the stock and olives, and salt and pepper and ½ the preserved lemon. Cover with the tagine lid and cook for a few minutes. Nestle in the chermoula marinated fish and add more stock if needed. Cover and cook for ½ hour or until the fish and potatoes are cooked. Adjust seasoning if needed and squeeze over a little lemon juice, and garnish with fresh coriander, and serve with harissa, quinoa and carrot, and orange salads.

     For the Chermoula

    Combine all ingredients in a blender and blend until smooth. Season with lemon juice and salt to taste.

     For the Harissa

    Lightly toast the spices and then crush in a mortar and pestle. Place all ingredients in a blender and blend to a smooth paste.season to taste with salt and add a little oil to a smooth consistency. This keeps well in an airtight container in the fridge.          

  • Coq au Vin (Chicken in Wine)

    Coq au Vin (Chicken in Wine)


    Serves 8

    • 100g smoked speck cut into strips (lardons)
    • 20 pearl onions, peeled (or shallots)
    • 8 chicken thighs on the bone or one chicken cut into pieces
    • Bouquet garni (celery, thyme, bayleaf, parsley stalks tied tightly with string)
    • 1 tsp herbes de provence
    • 1 tsp paprika
    • 4 garlic cloves, peeled
    • 100g flour
    • Salt & pepper to taste
    • 2 cups chicken stock
    • 250g button mushrooms
    • 2 tbsp tomato paste
    • Chopped fresh parsley for garnish
    • 1 bottle red wine
    • 30ml cognac


    In a cast iron pot sauté the speck on medium heat until lightly browned. Remove & set aside. Season flour with salt, pepper, herbes de provence & paprika. Lightly coat the chicken with seasoned flour. Add the chicken to the pot with the speck fat adding a little butter if needed over a medium heat. Brown the chicken on all sides, add the garlic cloves & add the cognac & allow to reduce. Add the tomato paste, chicken stock, wine, bouquet garni & onions, & then add the speck. Lower the heat to a simmer. Cover & cook for 20 minutes, or until chicken is tender & cooked through. Remove the chicken & onions & set aside. Add mushrooms to the pot & bring to the boil. Reduce the liquid until it becomes thick & saucy. (skimming occasionally) Return the chicken & onions to the pot to reheat & coat with the sauce. Adjust seasoning. Garnish with parsley & serve with a green salad, boiled or mashed potatoes, & sautéed green beans.          

  • Chicken Tajine

    Chicken Tajine


    • 1 free range chicken jointed
    • 2 tsp ground coriander seed
    • 2 tsp ground cumin seed
    • 1 tsp paprika
    • ½ tsp chilli powder
    • 2 tsp olive oil
    • Salt and pepper
    • 2 onions
    • 2 carrots peeled
    • 3 cloves garlic chopped
    • 1 knob of ginger
    • 150 grams dried apricots
    • 1 tsp saffron threads
    • 2 cinnamon sticks
    • 4 tomatoes peeled & chopped
    • Chicken stock
    • 1 cup cooked chickpeas
    • 2 preserved lemons, sliced
    • A squeeze of orange juice
    • Honey & orange blossom water (optional)
    • Roasted slivered almonds
    • 1 bunch fresh coriander
    • 1 bunch fresh parsley


    • 2 red capsicums, roasted & peeled
    • 2 cloves garlic
    • 2 long red chillies
    • Salt
    • ½ tsp roasted coriander seeds
    • Olive oil
    • 2 tsp roasted caraway seeds


    Cut the chicken into large pieces on the bone, so you get 2 drumsticks, 2 thighs, 2 wings with some of the breast attached and then cut the rest of the breast into 4 pieces. Toss the chicken in the ground coriander, cumin, paprika and chilli powder and season with salt and pepper. Allow to sit whilst you prepare the other ingredients. Slice the onions finely and cut the carrots into uniform chunks. Heat the olive oil in a heavy based pot and add the onions, carrot, garlic and ginger and saute until they start to soften. Transfer to your tajine & cook over a low heat, or in the oven. (Not all tajines go on direct heat, check your tajines care instructions) Add the apricots, saffron and cinnamon sticks, then add the chicken pieces and coat with the onions and carrot mixture. Add the tomatoes, and enough chicken stock to just cover the chicken, then add the chickpeas and cover with a lid. Simmer gently or bake for 25 minutes until the chicken is cooked then add the preserved lemons and a squeeze of orange juice. Season with salt and pepper and if you like finish with a little drizzle of honey and orange blossom water. Serve sprinkled with toasted almonds & fresh coriander and parsley. Serve with cous cous or quinoa, mint tea and harissa.

    Place roasted capsicums, garlic, chillies, coriander and caraway seeds in a blender and blend until smooth. Add salt to taste and enough oil to create a smooth, thick paste. Serve with chicken tagine. (take the seeds out of the chillies if you don’t like it too hot)          

  • Pot Roast Lamb

    Pot Roast Lamb


    • 1 leg of lamb
    • 6-8 parsnips, peeled
    • 4 kipfler potatoes peeled & cut into chunks
    • 3 carrots peeled & cut into chunks
    • 1 leek cut into 2 inch pieces
    • 8 small pickling onions peeled
    • 4 bay leaves
    • 2 cloves garlic cut in half or quarters
    • 2 sprigs rosemary
    • 300ml white wine
    • Juice of 2 lemons
    • Olive oil, salt and pepper
    • Chopped oregano & fresh parsley to garnish


    Pre heat oven to 150°C. Heat a little oil in the cast iron pot. Sear the lamb on all sides until golden. Remove lamb from the pot and make a few small cuts in the lamb and stud with rosemary and garlic. Season well with salt and pepper. Place vegetables in a mixing bowl and toss together with a little olive oil, salt and pepper. Place lamb back in the cast iron pot and surround with the vegetables and the white wine and bay leaves. Place in the oven and cook for 2 hours, then squeeze over the lemon juice. Place back in the oven and cook for another 2 hours until the lamb is tender and falls off the bone. Sprinkle with freshly chopped oregano and parsley and serve hot…          

  • Tajine of Chicken

    Tajine of Chicken


    • 8 pieces of chicken
    • 2 tsp olive oil
    • 2 tsp butter or margarine
    • Juice ½ lemon
    • ½ cup water
    • ¼ tsp saffron threads, soaked in water
    • ½ tsp turmeric
    • 3 medium preserved lemons
    • Pepper to taste


    • ⅓ cup olive oil
    • 2 medium onions quartered
    • ½ cup parsley
    • ⅓ cup (20g) cilantro
    • 2 garlic cloves chopped


    Place all marinade ingredients in a food processor and blend. Place chicken and marinade in a large bowl and cover in the refrigerator for 2 hours. In a terracotta tajine, heat olive oil & butter or margarine. Add the chicken and brown on all sides. Pour the marinade over the chicken, cover and cook over low heat until tender (approx. 1½ to 1¾ hours). Check the chicken after 45 minutes, skim off any excess fat from the sauce. Add a little water if necessary. Season to taste with pepper. Dice the rind of 2 preserved lemons, reserving the third lemon for decoration. Add the diced lemons to the chicken and cook for 10 minutes longer. Place the chicken on a platter. Cover with the sauce and garnish with remaining quartered preserved lemon. Serve with warm Moroccan Kesar bread and cous cous.          

  • Cast Iron Cookware Care Instructions

    Cast Iron Cookware Care Instructions

    Cast Iron can be used on the stovetop, in the oven and under the grill. It’s suitable for use on all heat sources including electric, gas, ceramic, halogen top & induction.

    Cast Iron is one of the most efficient materials for absorbing, conducting and distributing heat evenly throughout the cookware. You will find that foods that have been cooked in cast iron pots retain a lot more moisture than normal pots, leaving the foods both tender and flavourful. Just be sure to serve it on a trivet to protect your table while serving!

    Cast Iron shouldn’t be used on high heat, best cooking results are obtained on low to medium settings. Using Cast Iron on high settings may result in the enamel chipping.

    Before using your Cast Iron cookware, wash it in soapy hot water and dry thoroughly. After using the cookware, allow it to cool before immersing it in water. Do not use steel wool or other abrasives on your enamel-coated cast iron cookware, as doing so will damage the enamel. If needed, fill your pan with warm water, let it sit for about 20 minutes to loosen any stuck-on food, and wash with soapy water. A special cleaner is available but is not necessary. Always dry your cookware after washing it.

    HAND WASH ONLY, Not dishwasher or microwave safe.

  • Moroccan Pie

    Moroccan Pie


                * Mograbieh is the Lebanese name for large “pearl” sized couscous which is made with semolina and flour.
    • 250g mograbieh*
    • Extra virgin olive oil
    • Sea salt
    • White pepper, freshly ground
    • 5 cardamom pods
    • ½ teaspoon fennel seed
    • 2 cinnamon sticks
    • 1 leek, cleaned and finely sliced
    • 200g red onion, (1 medium) peeled & chopped
    • 3 eggplant, peeled & cubed (approx 1kg)
    • 4 yellow squash, cut into chunks
    • 2 yellow capsicums, seeded & cut into chunks
    • 2 red capsicums, seeded & cut into chunks
    • 1 medium zucchini, cut into chunks
    • 1 packet fine filo pastry
    • 175g butter, melted
    • 1 pickled lemon, pulp discarded and finely sliced
    • ½ bunch each of parsley, oregano, coriander, dill & mint, stalked and roughly chopped
    • 1 butternut pumpkin, peeled, seeded & cut into 2cm cubes

    Cook the mograbieh in boiling salted water for 10 minutes, drain and refresh under cold running water. Pre heat oven to 175°C. Roll the pumpkin through olive oil, season and bake in the oven for about 30 minutes until it is softened and caramelised. While the pumpkin is cooking, put a big splash of oil in your pan & add the spices & cook them stirring on high heat until they crackle. Turn the heat down, add the leek and onion and season with salt and pepper. Cook stirring until it starts to colour then add the eggplant and a little more oil. Cook stirring for a few minutes, then add the squash, capsicums, zucchini and pickled lemon. Stir over and turn the heat off. When the pumpkin is ready, add half of it, the herbs and the mograbieh to the vegetables. Use a potato press to mash the other half of the pumpkin into the pan. Mix everything together, taste and adjust seasonings if necessary and allow to cool. Butter the tagine and inside of the lid. Buttering a sheet at a time, line the tajine with about two thirds of the filo pastry, draping about ½ of each sheet over the sides. Put the filling into the prepared filo pastry & fold it back over the filling and brush with butter. Buttering each sheet cover with the remaining filo making sure to tuck it in neatly. Refrigerate without covering until you are ready to cook the pie. Pre heat to 175°C. Bring the pie from the fridge two hours before you want to eat it. Wiping the knife between each cut, portion the pie. Cover it with the lid and put it in the oven. Cook for 20 minutes with the lid on and 20 minutes with the lid off. Check the centre with the thermometer it should be at least 80°C. Allow to stand for another 10 minutes and serve.          
  • Tajine Care Instructions

    Tajine Care Instructions

    Please Note: Some tajines are designed for the oven or stovetop, while others are simply used as decorative serving dishes. Do not use a decorative tajine to cook with, they should only to be used to serve from

    Before Cooking
    Before you start cooking with your new tajine, you need to first prepare it for use. If you have an unglazed tajine, you need to begin by soaking it in water for up to 24 hours. Once this is done, rub olive oil around the base & inside the lid. You only need a film around it. If there is oil pooling around the base, then you have used too much. Put the tajine in to a cold oven, & heat to 150ºC. After two hours, take the tajine out of the oven. Let it cool & then wash with warm soapy water.

    Care During Use
    Do not place your tajine over high heat (can cause cracking) and always use a simmer mat where possible. Depending on your recipe, begin by adding in the meat, seasonings & oil, making sure to layer your ingredients. Vegetables are added in the last half an hour or so, depending on how tender you want them. The tajine creates steam as it cooks, which travels up the lid and falls back down on to the food. Because of this process, you don’t need to add too much liquid.

    Care After Use
    Always allow the tajine to cool before placing it in to hot soapy water for cleaning. Placing it to cool water while still hot may cause thermal shock and damage the enamel on glazed tajines. When cleaning, make sure to pay particular attention to the unglazed rim. This should be cleaned after each use to prevent build-up of grease. DO NOT use metallic scrubbing pads or abrasive cleaning products (e.g.; bleach) as this will damage the enamel. To remove stubborn food, soak in hot water for 15-20 minutes, then wash again. Be sure to dry the lid and base thoroughly, and store in a dry space. Lay the lid on its side for a short while to ensure the rim is completely dry. Store lid and base separately.

  • Salmon Tajine

    Salmon Tajine

    (serves 8-10)

    For the Stuffing
    6-8 pieces of salmon

    1 punnet cherry tomatoes, cut in half

    ¼ bunch dill, roughly chopped

    ¼ bunch coriander, roughly chopped

    ½ fennel, sliced

    1 lemon, sliced

    1 chilli, sliced

    ½ preserved lemon, scraped and finely sliced

    1 leek, cut into rounds

    100g olives

    2 large potatoes cut into rounds

    15-20g Ras el hanout

    1 red onion, sliced

    1 tin artichokes cut into quarters

    juice 1 lemon

    olive oil

    salt and pepper, to taste


    Place the fish in a bowl and sprinkle over a little olive oil and half of the ras el hanout salt and pepper and a squeeze of lemon juice. In a large bowl combine the remaining ingredients and season with salt and pepper and the remaining ras el hanout. Place in a large tagine and simmer for about 40 minutes until tender. Nestle the fish into the tagine and cook for a further 15 minutes until the fish is cooked. Serve with a fresh squeeze of lemon, and herbed cous cous.

  • Pot Roast Lamb

    Pot Roast Lamb

    4 large sprigs rosemary

    8 cloves garlic, cut into thick slices

    8-10 anchovies, in oil cut in half

    1.5-2kg leg of lamb

    4 onions, sliced into chunks

    2 swedes, cut into wedges

    5 parsnips, cut into chunks

    4 fresh bay leaves

    300ml white wine

    Salt and pepper

    Heat the oven to 180°C. Cut 12-15 incisions into the lamb and stuff with some garlic, half an anchovy and some rosemary. Rub the lamb with anchovy oil and season with salt and pepper. Toss the onions and bay leaves and remaining rosemary together and place in the bottom of a large cast iron pot. Top with the lamb and pour in the wine. Cover with a lid, and place in the oven and allow to cook for about 3 hours. Halfway through cooking add the swedes and parsnip. Test the lamb to see if it is falling off the bone, if not place in the oven for another ½-1hr. Serve with a squeeze of lemon.

Slow Cooking Recipes

Slow Cooking Recipes There are 19 product(s)