For the Scandinavian-inspired pork meatballs:

• • 1 tablespoon butter
  • 15g fresh parsley, finely chopped
  • 1 large onion, very finely diced
  • 100g fresh breadcrumbs
  • 1 tablespoon dried mixed herbs
  • 700g pork mince
  • 1 large garlic clove, crushed
  • 15g dill, finely chopped
  • Sea salt and cracked black pepper
  • 1 free range egg, lightly whisked
  • 750g fresh pasta

For the white wine and stock sauce:

• • 50g butter
  • 100g flour
  • 100ml white wine
  • 750ml chicken/beef stock
  • 40g redcurrant jelly
  • Sea salt and cracked black pepper
  • 10g fresh parsley, finely chopped
  • 10g fresh dill, finely chopped
  • 100ml single cream

Method:

1. First, preheat the oven to 200°C or with fan at 180°C or gas mark 6.
2. Then melt the butter in the casserole over medium heat. Add the finely diced onion to the pan and gently fry for 4 - 5 minutes until the onions start to soften.
3. Add the crushed garlic and mixed herbs and fry, stirring continuously, for a further 1 minute. Once the onions have softened nicely, remove from the heat and allow to cool.
4. Once that is done, start your meatball preparation. In a large bowl, place the pork mince, chopped parsley, dill, breadcrumbs and the cooled onion mixture. Add a generous pinch of salt and a crack of pepper before pouring in the egg.
5. Using a wooden spoon, combine all the meatball ingredients thoroughly (but not overworking the mixture; otherwise, your meatballs will become tough), before dividing the mixture equally into 24.
6. Roll each piece of mixture in the palm of your hands to form 24 round balls. Place on a lined baking tray and bake in the oven for 15 - 18 minutes until the meatballs are nicely coloured on the outside.
7. In the meantime, make the sauce. Melt the butter in the casserole used to fry the onions (this will add extra flavour to the sauce). Whisk in the flour to create a roux. Stirring continuously, allow the flour to cook off for 2 - 3 minutes to create a paste.
8. Slowly add the stock, continuously whisking to avoid a lumpy sauce. When the mixture thickens, add a little more stock. Repeat this until all the stock has been added. Whisk through the redcurrant jelly to sweeten.
9. Season generously with salt and pepper before taking off the heat. Whisk through the herbs and single cream to finish the sauce. Place the meatballs in the sauce to keep warm whilst you cook the pasta.
10. Next, cook the pasta according to packet instructions. Once cooked, drain and put in the pan with the meatballs and sauce. Gently stir together before serving immediately.
11. Do remember to have your baking tray lined and ready to place your prepared meatballs on, this makes it easier when you have dirty hands from meatball rolling.
12. Moisten your hands with either water or a little oil before rolling out your meatballs - this prevents the mixture from sticking to your hands.
13. Using chicken stock in your sauce will make for a slighter sauce, both in colour and flavour. Beef stock is a little more traditional and makes for a richer sauce. For a happy medium, use half and half.

Recipe source: Le Creuset

4. Staub Recipe: One-pot Sweet Potato Bake

Expertly prepared in a Staub Dutch Oven, this delightful dish combines the natural sweetness of sweet potatoes with a delectable topping, resulting in a comforting and flavorful masterpiece that will impress any crowd. From holiday feasts to cozy weeknight dinners, this recipe is a surefire hit celebrating the art of one-pot cooking in the finest culinary vessel.

Ingredients:

• Approx. 1.2 kg sweet potatoes
• 1 garlic clove
• 150 ml vegetable stock
• 6 cherry tomatoes
• 60 g Pecorino cheese
• 40 g pine nuts
• 4 sprigs of sage
• Olive oil
• Freshly ground salt and pepper

Preparation:

1. Preheat the oven to 200°C.
2. Peel the sweet potatoes and slice them thinly and evenly. Layer the slices of sweet potato in the Staub Chistera Cast Iron Pan (26 cm) so that they are askew and closely arranged.
3. Peel and finely chop the garlic clove, halve or quarter the washed cherry tomatoes and distribute both over the layered sweet potato. Pour in the vegetable stock, drizzle with olive oil, season with salt and pepper and sprinkle the freshly grated Pecorino cheese over everything.
4. Finally, sprinkle the pine nuts and halved sage leaves over the gratin, cover with the lid and cook in the oven for 45–50 minutes. Remove the lid 10 minutes before the end to allow the gratin to colour slightly.
5. Remove from the oven and serve as a side dish or vegetarian main dish with salad.

Recipe source: Staub

5. Roast Chicken With Potatoes And Brussels Sprouts

Perfectly balanced and packed with protein and healthy vegetables, this recipe creates a nutritious and satisfying meal everyone will love. This is a go-to recipe that is sure to become a staple in any home cook's recipe repertoire!

Makes 4 to 6 servings

Ingredients:

• 1 (1.5 - 1.8kg) whole chicken
• Salt to taste
• 680 grams small red potatoes, cut in half
• 2 large carrots, cut into thirds
• 3 tablespoons plus, 2 teaspoons olive oil
• Freshly ground black pepper
• 2 lemons, cut in half
• 1 yellow onion, peeled and quartered
• 227 grams Brussels sprouts halved
• 1 tablespoon assorted chopped fresh herbs, such as thyme and rosemary
• ¼ cup unsalted butter at room temperature

Method:

1. Place the chicken on a baking sheet fitted with a wire rack. Liberally sprinkle salt all over the chicken, loosely cover the chicken with parchment paper, and refrigerate for 24 hours.

2. Preheat the oven to 260°C. Let the chicken come to room temperature for about 30 minutes before roasting.

3. In a medium mixing bowl, toss potatoes and carrots with two tablespoons of oil and a big pinch of salt and pepper. Transfer potatoes and carrots to a large cast-iron cocotte and add lemon halves and onion quarters. Drizzle with one tablespoon of oil.

4. Add Brussels sprouts to the same mixing bowl, along with the remaining two teaspoons of oil and a generous pinch of salt and pepper. Toss to coat and set aside.

5. In a small bowl, stir the herbs into the butter. Gently separate the chicken skin from the meat and rub the butter mixture under and on top of the skin and all over the thighs and breasts. Place the chicken on top of the vegetables in the cocotte and roast for 20 minutes.

6. Decrease the oven temperature to 176°C, add the Brussels sprouts to the cocotte, and continue roasting for 30 to 40 minutes until a meat thermometer reads 74°C when inserted between the thigh and the breast.

7. Remove the chicken from the oven, tent it with aluminium foil, and allow it to rest for at least 10 minutes before carving and serving it with the roasted vegetables.

6. Greek Pork Shoulder with Orzo

Served over a bed of tender orzo pasta, this Greek-inspired recipe delivers a harmonious combination of flavours, creating a satisfying and memorable meal that captures the essence of Greek cuisine. It's the perfect comfort food for any occasion and can be enjoyed as a main or side dish alongside other Mediterranean-inspired dishes.

Difficulty: Average
Prep Time: Under 30 Minutes | Cook Time: Over 2 Hours
Servings: 4 - 6

Ingredients:

• 1.6 kg pork shoulder, bone-in
• Sea salt and freshly ground black pepper, to season
• Olive oil
• 5g fresh oregano
• 5g fresh thyme
• 5g fresh rosemary
• 5g fresh sage
• 2 lemons, juiced
• 1 head of garlic
• 6 shallots, halved
• 100g black olives
• 70g caper berries
• 500ml chicken stock
• 65ml dry white wine
• 500g orzo pasta rice
• 45ml olive oil

Method:

1. Season the pork skin well with salt. Leave uncovered in the fridge overnight to dry out.

2. Preheat the oven to 180°C (160°C fan-forced).

3. Place the pork shoulder into a casserole. Score the fat and drizzle well with olive oil. Scatter the herbs, lemon juice, garlic, shallots, olives, and caper berries in the casserole. Pour the stock and white wine into the casserole, taking care not to touch the skin. Cover with the lid, and slow roast for 4 hours.

4. Turn up the oven to 220°C (200°C fan-forced), remove the lid from the casserole and scoop off the layer of fat that has come from the pork. Pour off the liquid and return the pork shoulder to the oven for approximately 1 hour. Grill the skin towards the end if it’s not crackled. Cook the orzo pasta rice until al dente, toss in olive oil and season. Keep aside for serving. Carve the shoulder and serve in the hot broth with the warm orzo and more fresh herbs if desired.

Recipe source: Le Creuset

7. Osso Bucco

Osso Bucco is a classic Italian dish that has been enjoyed for centuries. This delightful dish combines rich, savoury flavours and comforting textures, making it a timeless classic that will continue to be enjoyed for generations.

Prep time: 10mins | Cook time: 60mins | Serves: 4

Ingredients: 

• 1 small knuckle of veal (approx. 600 g)
• 1 big onion
• 2 garlic cloves
• 1 carrot
• 1 leek (only the white part)
• 2 ripe tomatoes
• 1 stick celery
• 3 tbsp. tomato paste
• 1 small tin anchovies
• 1 glass dry white wine
• Parsley, rosemary
• 3 tbsp. olive oil
• Salt, pepper

Preparation:

1. Clean the vegetables and rinse in water. Peel the onions and cut into rings, finely slice the leek, celery and carrots. Peel and crush the garlic. Wash and chop the parsley. Drain the anchovies and crush them. Pour boiling water over the tomatoes, remove the skins and the core. Cut roughly into pieces.
2. Heat the oil in the Cocotte and sear the knuckle on all sides until golden brown. Then add and braise the onions. Add the vegetables: Leek, celery, carrots, and tomatoes. Season with salt and pepper and simmer on low heat for 60 minutes.
3. Meanwhile, mix the anchovy paste with the parsley, garlic, tomato paste and white wine. After the cooking time remove the meat and keep it warm. Add the anchovy, parsley, white wine, garlic and tomato paste mixture to the roasting juice. Bring to boil. Place the meat back in the sauce and sprinkle with rosemary. Serve.

Recipe source: Staub

8. Moroccan Chicken With Olives and Couscous

This Moroccan chicken dish is a tantalizing blend of fragrant spices, tender chicken, and vibrant ingredients that will transport you to the bustling streets of Marrakech with every savoury bite. Succulent chicken thighs are infused with aromatic spices, and simmered with briny olives and preserved lemons, creating a rich and savoury sauce. Served over fluffy couscous, this dish is a tantalizing blend of exotic spices, tender chicken, and the perfect balance of flavours for a truly memorable dining experience.

Prep time: 30mins | Cook time: 60mins | Serves: 6

Ingredients:

• Kosher salt to taste
• 6 chicken legs (approx. 1.5 kg total weight)
• 1/2 tbsp. olive oil
• 1 large yellow onion in strips (1.5 cm)
• 4 finely chopped garlic cloves
• 1 tsp. ground paprika
• 1/2 tsp. ginger powder
• 1/2 tsp. ground cumin
• 1/4 tsp. ground black pepper
• 1/4 tsp. curcuma
• 1/4 tsp cinnamon
• 110 g pitted green olives
• 85 g dried apricots, cut into thin strips
• 600 ml chicken broth with a little salt
• 1/2 lemon, peeled and cut into thin slices (2 mm)
• Ingredients for preparation in the steamer:
• 625 g couscous, not pre-cooked
• 2 tbsp. olive oil

Preparation:

1. Generously salt the lemon slices on both sides. Stack the slices on top of each other and set aside. Add the couscous to a large bowl. Pour 240 ml cold water over it and mix well with your hands so that the couscous is evenly covered with liquid. Set aside while you prepare the chicken.
2. Salt all sides of the chicken legs. Heat 1/2 tbsp. Oil in a 26 cm diameter Cocotte on medium heat. Divide the meat into three portions and sauté on all sides for about 5 minutes until golden brown.
3. Set the chicken aside on a plate. Sauté the onions for 5-7 minutes until they are soft. Add the garlic, bell pepper, ginger, cumin seeds, black pepper, curcuma and cinnamon. Stir thoroughly so the onions can fully absorb the spices, and brown for 1 minute.
4. Add the olives, apricots and the poultry broth and simmer. Meanwhile, spray the lemons with cold water and cut them into small pieces. Add the lemon pieces and the chicken to the Cocotte. Turn down the heat.
5. Rub the couscous in the hands to separate any lumps. Add 160 ml water and again mix the hands until it is all equally distributed.
6. Use a spoon to transfer the couscous to the steamer and then place it in the Cocotte.
7. Cover and cook for 30 minutes on low heat. The water must boil. Remove the steamer and transfer the couscous into a large bowl.
8. Stir carefully with a large spoon to ensure there are no lumps. Pour on a further 240 ml water and stir thoroughly. Transfer the couscous back into the steamer and place it back in the Cocotte. Cover and cook slowly for another 15 minutes.
9. Then return the couscous to the big bowl. Stir in 2 tbsp. olive oil and mix through until the oil has steeped equally through the couscous.
10. Hone with salt. Place the chicken and the sauce in the middle of a large, deep serving dish and arrange the couscous around it with a spoon. Sprinkle with chopped coriander.

Recipe source: Staub

9. Boeuf Bourguignon

The combination of the meat and vegetables cooked in the deep, flavorful sauce creates a hearty and satisfying meal that will warm you up from the inside out. Boeuf Bourguignon is a staple in French cuisine and is often found on the menus of upscale restaurants, but it is also an easy dish to make at home.

Prep time: 20mins | Cook time: 3hours | Serves: 6

Ingredients:

• 1 kg chuck beef, chopped into cubes
• 125 g bacon
• 12 small onions
• 60 g butter
• 500 g carrots

For the bouquet garnish:

• 1 sprig of thyme
• 1/4 bay leaf
• 2 celery sticks
• 4 sprigs of parsley
• 1 tbsp. flour
• 1 tbsp. tomato paste
• 1L good red wine
• 2 garlic cloves
• Salt, pepper

Preparation:

1. Ask your butcher to cut the meat into larger pieces (about the size of an egg). Remove the meat from the refrigerator at least 1.5 hours before searing.
2. Dice the bacon discarding the rind. Peel the onions and leave them whole.
3. Melt the butter in a Cocotte, add the onions and bacon, brown slightly stirring with a wooden spoon for 2-3 minutes.
4. Add the meat seasoned with salt and pepper from the pepper mill to the pan and sear all over. While the meat is browning in the pot, peel the carrots, rinse them in cold water and cut them into pieces about 5 cm long. Then add this to the meat.
5. Carefully wash the parsley and celery. Remove any woody parts of the celery, tie the thyme, bay leaf and parsley and celery together to form a bouquet garni and add it to the meat. Steam for 30 minutes, remove the meat and keep it warm.
6. Now add the flour to the pan and stir well with a wooden spoon. When the flour is slightly browned, stir in the tomato paste. Gradually add the red wine. Season with salt and pepper from the pepper mill.
7. Peel and crush both garlic cloves and add them. Stir continuously with the wooden spoon.
8. As soon as the sauce is smooth, add the meat back into the roasting pan. Simmer in a covered pan for about 2.5 hours on low heat.
9. 15 minutes before the end of the cooking time, pre-heat the plates and also perhaps the serving dish. Beef Bourguignon can however also be served from the pan.

Recipe source: Staub

10. Hungarian Goulash

Traditionally served with buttered noodles or a slice of hearty bread, Hungarian Goulash is a comforting and satisfying meal perfect for chilly days.  Whether you prefer it spicy or mild, Hungarian Goulash is a delicious dish that is sure to satisfy your cravings.

Prep time: 40mins | Cook time: 90mins | Serves: 4 

Ingredients:

• 800 g beef
• 200 g smoked lean bacon
• 200 g onions
• 2 medium, ripe tomatoes
• 50 g butter
• 2 tbsp. Hungarian ground paprika
• 1 glass white wine
• 100 ml thick cream
• Salt, pepper

Accompaniment:

• 1 glass dry white wine
• 1 small bunch parsley
• 1 sprig of thyme
• 1/4 bay leaf

Side dish:

• 1kg potatoes
• Fresh butter
• German-style farmhouse bread

Preparation:

1. Ask your butcher to cut the beef into equal-sized pieces. Remove the meat from the refrigerator 1 hour before roasting.
2. Remove the bacon rind, chop the bacon into 1 cm cubes. Peel and finely chop the onions.
3. Wash the parsley, remove any thick stalks and tie the parsley, thyme and bay leaf with a kitchen tie to form a bouquet garni. Scald the tomatoes and peel. Set aside.
4. Melt the butter in a roasting pan, add the bacon and stir with a wooden spoon. When the butter is slightly brown, first add the meat and then the onions. Season with salt and pepper, stir with a wooden spoon, sprinkle with paprika powder and stir again.
5. Simmer uncovered on a low heat for 10-15 minutes. Cut the tomatoes into pieces and add to the meat.
6. Salt the tomatoes. Add the bouquet garni and the wine, cover and cook for about 1 hour and 15 minutes.
7. Stir occasionally. If necessary, add a little warm water: The meat must always be covered with liquid. The dish must simmer the whole time on low heat.
8. Meanwhile, peel the potatoes and 30 minutes before the end of the cooking time boil them in salted water.
9. Warm the serving dishes and plates.
10. At the end of the cooking time, remove the pot from the oven and add the cream.
11. Reheat and add seasoning if necessary.
12. Arrange on serving dishes with potatoes, fresh butter and German-style farmhouse bread.

Recipe source: Staub

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