One Pot Wonders

Who doesn’t like a recipe that requires minimal prep and cleaning? In this month’s blog we will showcase some one pot wonders that are both easy to make and delicious. The recipes have been taken from other recipe books and modified for cooking in the Everhot. 

 

One pan tomato orzo:

Serves 3-4

Ingredients:

200g orzo

400ml vegetable stock

400g halved cherry tomatos

1/2 a red onion (finely chopped)

2 bay leaves

2 tsp sea salt

2 tbs olive oil

Fresh basil

Fresh parsley

Black pepper

Cheddar cheese (optional)

1. In a large roasting tin, mix the orzo and vegetable stock then scatted the tomatoes, red onions and bay leaves over the top.
2. Sprinkle salt and pepper over the mix and place in the middle of the roasting oven at 200 degrees for about 25 minutes. 
3. Remove from the oven, take out the bay leaves, and stir through the olive oil. Mix well and sprinkle the cheese over the top (Grill for a 5 minutes if you want a crispy layer of cheese).
4. Garnish with basil and/or parsley and serve immediately.

We would recommend our Vitreous Enamel Square Pan for this recipe!

 

Tuscan salmon:

Serves 2

Ingredients:

2 salmon fillets

400g tinned butter beans

Handful of fresh basil

200g cherry tomatoes

75g sun dried tomatoes

1 shallot (finely diced)

2 cloves of garlic

A large handful of fresh spinach 

2 tbs creme fraiche

1 tsp paprika 

Vegetable stock cube

Zest of 1 lemon

Parmesan (optional)

Olive oil

200ml water

Salt and pepper

1. In a large pan, add olive oil and then sear the salmon on all sides. Remove the salmon from the heat.
2. Add the shallot and garlic to the pan, season with salt and pepper and allow to sweat. Add in the whole cherry tomatoes, sun dried tomatoes, basil and paprika.
3. Sauté for 5 minutes then add the water, stock cube and drained butterbeans. 
4. Leave for 5 minutes on the simmer plate.
5. Add the creme fraiche, lemon zest and spinach.
6. Put the seared salmon fillets back into the pan and simmer until cooked through (approx 10 minutes).
7. Remove from heat.
8. Serve with a sprinkling of parmesan and salt and pepper to taste.

We recommend the Zwilling Stainless Steel Serving Pan for this recipe!

 

One pan chickpea curry:

Serves 2-4

Ingredients:

1 white onion

1 tsp ginger

4 cloves of garlic

1 tsp cumin

2 tbsp curry powder

1 tsp turmeric

1 tsp paprika

400g chopped tomatoes

400g coconut milk

1 400g tin of chickpeas (drained)

1 tbsp peanut butter (optional)

A few handfuls of fresh spinach.

1. In a large frying pan add some oil. When hot add the onion, garlic and spices. Cook until softened.
2. Add the chopped tomatoes, coconut milk and the peanut butter. Allow to reach a simmer.
3. Add the chickpeas and spinach. Allow to simmer until the sauce has thickened.
4. Serve with naan or rice.

We recommend the Zwilling Stainless Steel Serving Pan for this recipe.

 

Chicken and chorizo one pan rice:

Serves 2-4

Ingredients:

1 onion (diced)

4 cloves of garlic

3 tbsp tomato puree

400g chicken breast (diced)

140g chorizo (diced)

400ml vegetable/chicken stock

200g rice

1tsp paprika

80g cheddar cheese

a large handful of Spinach

Olive oil

1. In a large frying pan heat the olive oil, then add the onion, garlic, paprika and chorizo. Fry until soft, then add the tomato puree.
2. Add the diced chicken and fry until cooked through.
3. Add the rice to the pan, fry for a couple of minutes then add the stock.
4. Bring to a boil, then simmer (with a lid) for 15 minutes.
5. Add the spinach and simmer for another 5 minutes.
6. Serve with grated cheese and garnish with parsley.

We would recommend the Stellar Sauté pan for this recipe!