All Recipes supplied by  Malcolm Harradine

www.stellarcookware.co.uk

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1 small tin of Wild Red Salmon 4 spring onions, finely chopped 4 tbsp of sweet chilli dipping sauce 5 small Maris Piper potatoes, peeled and quartered 5 tbsp fresh coriander, finely chopped 1 tbsp of fresh dill or tarragon

1 tsp Dijon mustard1 tsp black pepper & 1 tsp sea salt1 red chili, de-seeded & chopped 2 eggs yolks and 1 egg white lightly beaten in one shallow dish 1 tbsp of plain flour 8 slices of white bread, zapped into breadcrumbs Juice of 1 lemon Crisp n Dry oil

Salmon FishcakesServes : 4 Prep/Cooking Time : 55 mins

Ingredients:

Method

Boil potatoes until soft in a 20cm Rocktanium saucepan & put through a potato ricer to ensure It is lump free. Put aside and allow to cool Place the salmon, fresh herbs, spring onions, sweet chili sauce, mustard, chilies and salt & pepper into a large bowl and mix together using a fork

Prepare the Potatoes & Fish

Add the cooled potatoes and add the whole egg and mix well Add enough breadcrumbs to bind the mixture together, allow this to rest for 10 minutes Roll the fish mixture into small balls, roll them in the flour, then dip into the beaten egg wash and then into the breadcrumbs.

Mix Together & Shape

Place enough oil to just cover the base of a 28cm Rocktanium fry pan & heat gently until hot. Carefully place the fish cakes into the hot oil and with the back of a turner, lightly press down on each fishcake to slightly flatten them. Cook on a low to moderate heat, & fry on both sides until crisp & golden. Transfer to kitchen towel to drain off any oil and sprinkle with the fresh lemon juice. Serve on a bed of peas and a green salad.

Cook & Serve

Chicken, Veg & Rice CasseroleServes : 4 Prep/Cooking Time : 30 mins

2 cups of basmati rice2 tsp salt 1 tbsp olive oil2 chicken breasts, trimmed andcut into small cubes

1 red pepper, very finely andevenly chopped1 yellow or green pepper, veryfinely and evenly choppedA handful of sugar snap peas

Ingredients:

MethodBefore starting, wash the rice several times. This removes all the "dust" that is formed as the rice settled in the bag Place the rice into the Rocktanium sauté pan adding enough cold water to cover the rice. it should be about 2cm above the surface of the rice. Cover the saucepan with its lid and bring to the boil over a high heat, then reduce the heat to a very low simmer and keep the lid on at all times. Cook the rice for 20 minutes.Remove from the heat and leave covered for a few more minutes to be sure that the water has been completely absorbed by the rice.

Whilst the rice is cooking, prepare the chicken by gently heating up the 24cm Rocktanium fry pan with the olive oil until hot. Add the chicken pieces and turn until seared all round. Reduce the heat and cook for a further 5 minutes. Add the peppers then reduce the heat again to low and cook for a further 5 minutes. Now add the sugar snaps and cook the until soft, but not coloured.

Prepare and cook the Chicken and Peppers

Remove the chicken, peppers and sugar snaps from the pan and add to the cooked rice. Carefully mix together using a fork and fluff up the rice until the chicken and vegetables are evenly distributed amounts the rice grains.

Add the two together

Vanilla Panna CottaServes : 4 Prep/Cooking Time : 1 hr 30mins

For the Panna cotta:3 gelatine leaves2560ml milk250ml double cream1 vanilla pod, spilt and seedsremoved

For the Coulis:25g sugar175g sugar175ml water350g raspberriesA few leaves of fresh mint

Ingredients:

Method

To soften the gelatine leaves, soak in a little cold water Put the milk, cream, vanilla pod and seeds into Stella Rocktanium saucepan and bring to a light simmer then remove the vanilla pod and discard.Squeeze the water out of the gelatine then add to the pan but remove from the heat. Stir well until the gelatine as dissolved into the milk mixture. Whilst still warm and pliable, pour into 4 Stella ramekins or similar and leave to cool, then place in the fridge until they have set

Place the sugar and water into a pan and bring to the boil, then reduce the heat and simmer until the sugar has dissolved fully Remove the pan from the heat and add half of the raspberries then using a hand blender, zap the sauce until it is silky smooth Add the remaining fruit

Make the Raspberry Coulis

If you want to zazz it up a bit (adults only!) you could add a little kirch to the sauce. Or add chocolate shavings for that added sweetness.

Make the Panna Cotta

Turn each panna cotta out onto a serving plate and spoon over the sauce. Garnish with a sprig of fresh mint, For added effect, dust with icing sugar

To Serve

200ml crème fraiche1tbsp finely chopped fresh dill2tbsp horseradish cream1tsp finely grated lemon rind5 medium potatoes peeled1 clove garlic, crushed½ tsp cracked black pepper

Salmon & Potato Rosti StackServes : 4 Prep/Cooking Time : 35 mins

Ingredients:

Method

Combine the crème fraiche, dill, horse radish cream & rind in a small bowl. Grate the potatoes coarsely, squeeze out the excess moisture then combine the potato in a large bowl with garlic pepper, chives, egg & flour and mix well

Prepare the Main Ingredients

Heat the oil in a large Stella 7000 fry pan and cook ¼ cup amounts of potato mixture in batches, (flattening the mixture down) until browned both sides and crisp, then drain on absorbent paper

Cook the Rostis

Place one rosti on each serving plate top with 2 slices of salmon and 1 tbsp crème fraiche mixture and repeat then finish each stack with a 1/3rd rosti and remaining crème fraiche mixture

Stack 'em up

Coq au VinServes : 4 Prep/Cooking Time : 1hr 40mins

12 chicken thighs3tbs plain flour2tbs olive oil25g butterPickling onions, left whole andpeeled250g smoked bacon lardons700ml red wine100ml port

3tbs chicken bouillon3tbs tomato puree 2 cloves garlic, crushed andfinely chopped2tbs fresh thyme leaves600g mixed mushroom, smallbutton and chestnutFresh ground blackpeppercornsMaldon salt.

Ingredients:

Method

Put the flour, salt, pepper into a plastic bag and shake to mix Add the chicken thighs, one by one, & toss in the flour mix to coat evenly Heat up the large 7000 sauté pan. Add the olive oil then fry the chicken for about 12 minutes turning so that all sides are golden brown. Set aside and keep warm. Add the onions, garlic and bacon lardons to the pan with the meat juices and fry for 5 minutes

Pour in the red wine and the port bring to the boil and simmer for 2 minutes. Stir in the chicken stock and tomato puree and continue to simmer for 1 minute.Add the Bouquet Garni made up of thyme leaves, Parsley stalks, rosemary wrapped up in a fresh bay leaf with chef string and cook for a further minute Return the chicken to the pan cover with the saute lid and continue to simmer for 35 minutes Halve the mushrooms and add to the pan and continue to simmer for a further 15 minutes

Make the Sauce

Vanilla Panna CottaServes : 4 Prep/Cooking Time : 1 hr 30mins

For the Panna cotta:3 gelatine leaves2560ml milk250ml double cream1 vanilla pod, spilt and seedsremoved

For the Coulis:25g sugar175g sugar175ml water350g raspberriesA few leaves of fresh mint

Ingredients:

Method

To soften the gelatine leaves, soak in a little cold water Put the milk, cream, vanilla pod and seeds into Stella Rocktanium saucepan and bring to a light simmer then remove the vanilla pod and discard.Squeeze the water out of the gelatine then add to the pan but remove from the heat. Stir well until the gelatine as dissolved into the milk mixture. Whilst still warm and pliable, pour into 4 Stella ramekins or similar and leave to cool, then place in the fridge until they have set

Place the sugar and water into a pan and bring to the boil, then reduce the heat and simmer until the sugar has dissolved fully Remove the pan from the heat and add half of the raspberries then using a hand blender, zap the sauce until it is silky smooth Add the remaining fruit

Make the Raspberry Coulis

If you want to zazz it up a bit (adults only!) you could add a little kirch to the sauce. Or add chocolate shavings for that added sweetness.

Make the Panna Cotta

Turn each panna cotta out onto a serving plate and spoon over the sauce. Garnish with a sprig of fresh mint, For added effect, dust with icing sugar

To Serve

¼ cup finely chopped fresh chives1 egg, lightly beaten35g plain flourVegetable oil for frying16 thin slices smoked salmon

Add salad and serve as a main on summer night... The fresh flavours lend themselves to a little bit of al fresco eating! You can do a lot of the prep work ahead of cooking, just pop in the fridge with clingfilm over the dishes. However, only fry off the rostis when you are ready to eat otherwise they will go soggy.

Tips & Tricks

Prepare the Chicken

Serve with mashed potato, or garlic bread