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Minestrone Soup
The best pan for this is an 28cm crafond stock pot (You can also serve direct to the table)
- 1 400g can diced peeled tomatoes
- 3 pontiac potatoes, peeled, chopped
- 200g piece jap or butternut pumpkin, deseeded, peeled, chopped
- 1 large brown onion, chopped
- 2 carrots, chopped
- 2 celery sticks with leaves, chopped
- 1 large garlic clove, chopped
- 1 tsp dried oregano leaves
- 1.75L (7 cups) water
- 3 small or 2 large zucchini, chopped
- 40g (1/4 cup) small macaroni
- 1 400g can borlotti beans, rinsed, drained
- 1/2 cup firmly packed roughly chopped fresh continental parsley
- Salt & freshly ground black pepper
- 1 1/2 tbs extra virgin olive oil
- 20g parmesan, finely shredded
- Place the tomatoes, potatoes, pumpkin, onion, carrots, celery, garlic and oregano in a large saucepan.
- Stir in the water and bring to the boil over medium-high heat. Reduce heat to medium and cook, almost covered, for 45 minutes.
- Add the zucchini and macaroni, and cook, stirring occasionally, for 10 minutes. Stir in the beans and cook for a further 5 minutes or until the zucchini and pasta are tender.
- Stir in the parsley and taste and season with salt and pepper. Ladle into serving bowls. Drizzle with the olive oil, sprinkle with the parmesan and serve immediately.
Steak with Creme Fraiche & Pepper Sauce
The best pan for this dish is an SKK Square Frying pan.
2 Sirloin steaks weighing about 8 oz (225 g) each, at least 1 inch (2.5cm) thick,
2 rounded tablespoons crème fraîche
2 level teaspoons black peppercorns, coarsely crushed
10 fl oz (275 ml) fresh beef stock
2 tablespoons Cognac
1 level teaspoon butter
1 teaspoon of oil & Sea Salt
First of all, you need to reduce the stock to half its original volume, so put it in a small saucepan and boil rapidly for about 10 minutes, then taste and add some salt if it needs it. Now measure the Cognac into a jug.
When the steaks are at room temperature, season them well with salt, then place the square frying pan over a high heat and, when it's really hot, add the butter and oil, which should start to foam immediately. Now drop the steaks into the hot pan and, keeping the heat high, give them 3 minutes on one side for medium or 2 minutes for rare. Use a timer and try to leave them alone – no prodding! Now turn them over and give them another 2 minutes on the other side for medium or 1 minute for rare. After that, pour in the Cognac, let it splutter and reduce, and follow it first with the reduced stock and finally the crème fraîche and crushed pepper. Give it all a good stir, then let everything bubble, reduce and amalgamate for about 1 more minute, then serve the steaks on warmed plates with the sauce spooned over.
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