From juicy steak with peppercorn sauce, perfect for a date night at home, to flavoursome chicken cacciatore, a delicious family-friendly dish, create these classics with Wolstead Titan; only at Kitchen Warehouse.
What’s on the menu?
Why you’ll love Wolstead Titan:
- Virtually invincible construction
- Titanium reinforced coating
- Excellent scratch resistance
- Suitable for all cooktops
- Compatible with metal utensils
- Oven safe up to 260°C
Steak with peppercorn sauce
- 2 steaks (porterhouse, rib eye or scotch fillet)
- Sea salt
- Freshly ground pepper
- 3 shallots, finely chopped
- 1 jar or tin green peppercorns, liquid removed
- 2 garlic cloves, crushed
- Olive oil
- Knob of unsalted butter
- ½ cup beef stock
- 4 tbsp brandy
- ¼ cup cream
- Parsley, chopped
- Trim and season the steak well on both sides.
- Heat a thin layer of oil in a heavy-bottomed pan and seal the steak on both sides. Remove.
- Add a good knob of butter to the pan and melt before adding the shallots and garlic. Cook until tender.
- Add the stock, brandy, cream, peppercorns and 1 tbsp parsley. Cook until thick-ish.
- Return the steak to the pan, turn down the heat and gently cook until the sauce is reduced slightly and the steak is cooked to personal taste.
- When ready, place the steak on a plate and pour the sauce over the top. Sprinkle with more parsley.
- Serve with home cooked chips and a simple green salad.
Roast chicken with garden potatoes
- 1 large chicken, preferably organic
- 1 lemon
- 2 cloves garlic, peeled and halved
- 1 bunch of fresh thyme, leaves picked and finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp softened butter
- 4 large potatoes, cubed or wedges as preferred
- 2 sprigs of rosemary, bruised
- Olive oil
- Preheat the oven and your pan to 200°C.
- Wash your chicken inside and out and pat dry with kitchen paper.
- Using your fingers, part the breast skin from the breast meat. It’s important to try to push your hand gently down the breast, being careful not to rip the skin.
- Mix butter, thyme, salt and pepper in a bowl. Using your hands place the butter mixture under the skin and massage into the crevices.
- Using a fork, stab the lemon a few times and place in the carcass. Place the chicken in the oven and roast for approx 20 minutes.
- While the chicken is roasting, parboil the potatoes for 10 minutes.
- Remove the chicken from the oven and place the potatoes, rosemary and garlic in the pan. Cook for a further 40 minutes.
- Leave the chicken and potatoes to stand for 10 minutes.
- Place a wooden board on the table and serve straight from the pan with gravy and some greens.
- 1.5kg chicken pieces (thigh and drumstick)
- Salt and pepper, to season
- 2 tbsp olive oil
- 1 onion
- 1 clove of garlic
- ½ cup dry white wine
- 1½ tbsp vinegar
- 1 chicken stock cube
- ½ cup of water
- 1 tsp basil
- 1 tsp sugar
- 400g can peeled tomatoes
- 3 anchovy fillets
- ¼ cup milk
- 60g black olives
- 1 tbsp chopped parsley
- Cut the chicken into serving-size pieces and sprinkle with salt and pepper.
- Heat oil in a pan, add chicken and brown on all sides. Put the chicken in an ovenproof dish.
- Pour off most pan juices, leaving roughly 1 tbsp of them in the pan. Add finely chopped onion and crushed garlic to the pan, cook until onion is translucent.
- Add vinegar and wine and boil until reduced by half the quantity.
- Add crumbled stock cube and water, stir over high heat for 2 minutes. Push tomatoes and liquid through a sieve, add to the pan with basil and sugar, cook off for 1 minute.
- Pour tomato mixture over chicken pieces. Cover then cook in a moderate oven for 1 hour.
- Soak anchovy fillets in milk for 5 minutes, drain on absorbent paper. Arrange chicken pieces on serving dish and keep warm.
- Pour pan juices into a saucepan and bring to the boil for 1 minute. Chop the anchovy fillets finely and add to the pan.
- Cut black olives in half, removing stones and add to the saucepan with chopped parsley, cook for 1 minute.
- Pour sauce over chicken pieces then serve with a side of your choice of pasta.