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Healthy Easter Roast Dinner Hacks
Nutritionist Kate Withington shares her healthy hacks from using no oil to opting for manuka honey. Kate also shares her roast potato recipe and top tips for homemade stuffing. It’s just about that time of year when we get to sit and enjoy all the culinary treats that the Easter season offers. However, for those who are watching their waistline, it can prove a little more troublesome to stay ‘on-plan’. Kate Withington, a private nutritionist, explains how some simple hacks can create a delicious feast that saves on calories but still splurges on flavour. Switch to rapeseed oil, olive oil or fresh air for roasting Kate begins: “The first step for making your Easter roast healthier is to use rapeseed oil or olive oil, I always opt for Frylight’s 1cal rapeseed or olive oil spray when roasting anything such as your lamb or roast potatoes as these are both unsaturated fats and extremely low in calories. Not only do they give a beautiful crisp result, but they’re also heart-healthy, unlike the saturated fat in butter. “Even though this is a healthier method, all fats are high in calories so you should still watch how much you use. “If you really want to be an angel, don’t use any fats at all and opt to use a non-stick roasting tray – saves on calories and still gives a crispy result! I always use my Blackmoor Carbon Steel Roasting Tray”. Stay traditional with lamb Kate continues: “Lamb is great to have on an Easter dinner as it is a delicious and rich source of protein that has important vitamins and minerals. It seems that many people are drifting away from lamb and trying other Easter favourites such as gammon, beef or even duck. I would advise sticking to tradition if you are watching the waistline. ‘There are several types of fats, and each has different effects on the body. We often hear "good fats” or “bad fats", but lamb meat consists of unsaturated fat which is considered a “good fat”. These fats help prevent arteriosclerosis and blood clots, plus assist in lowering blood pressure and “bad” cholesterol levels, making it all the better for you!’ Pass me the vegetables, honey “An Easter Sunday dinner is a great opportunity to have a huge variety of vegetables and cash in on your five-a-day,” says Kate. “If you want to add some flavourings when cooking your veggies, I’d be grabbing my mauka honey and giving them a little coating. “Manuka honey has lots of benefits for the body such as supporting gut health and could even offer antiviral properties and of course it still makes your food taste great. “And remember, as a guide, include enough vegetables to cover a third to a half of your plate, this will also help keep the more calorific items to a smaller sized sin!” All about the roasties Kate continues: “Roast potatoes tend to be high in fat to start with so a good way to reduce the fat is to roast your potatoes in larger chunks, this will reduce the amount of fat each potato absorbs. “Oil can be used to create the crispiest roast potatoes, but as I said earlier, make sure you’re using one of the healthier oils such as rapeseed oil or olive oil. Again, I would always opt for Frylight’s 1cal rapeseed or olive oil spray as you don’t have to worry about the calories as much as you would with another oil. “I always pre-heat the oil in the oven and add some plain flour over the spuds to aid in their end result. I always use my trusty Carbon Steel Roasting tray and follow these steps: Heat oven to 190C/fan 170C/gas 5. Peel the potatoes and cut into larger chunks or in half; if very large, cut them into quarters, or leave them whole if they are small. Tip into a saucepan, cover with cold water and then bring to the boil. Set the timer and boil for exactly two mins. Drain the potatoes well, then toss in the colander to fluff up their surfaces, sprinkling over the flour as you go. Place a large, sturdy roasting tray over high heat, then tip in the fat and oil. (Tip: to get really crispy roast potatoes, make sure the fat or oil is really hot before you add the potatoes.) When sizzling, lower in the potatoes carefully, then gently brown in the hot fat for about five mins so all the sides are covered with oil. Roast undisturbed for 20 mins, then remove from the oven and gently turn them over, I use a fish slice to make this easier. Place the tray on the hob to heat the oil, then return to the oven and cook for another 20 mins. Repeat this all again and give them a final 20 mins in the oven, by which time you should have perfect roast potatoes. Steer away from shop-bought stuffing “If there is one food that will make the calories doubles it is stuffing,” Says Kate. “Stuffing is typically high in calories, fat, sodium, and carbohydrates but that doesn’t mean you can’t enjoy it, you just must remember that all foods can fit into a healthy diet in moderation. So, if you’re serving yourself some stuffing – try to stay on the small side. “One of the biggest sources of fat and calories is hiding in your stuffing. Often made with lots of bread, fatty meat, butter and other calorie-laden ingredients, the stats can quickly add up. “In fact, a cup of stuffing can contain as much as 400 calories and more than 25 grams of fat! “If I fancy stuffing, I make my own. Instead of using bread or rice, I chose whole grain as it is better for your health, opting for 100 per cent whole-wheat or whole-grain bread. “I would always use lean turkey sausage instead of pork sausage as this cuts the fat content, but the taste is still really good. Turkey is a great low-fat meat and contains lots of protein helping to make the stuffing slightly healthier. If I do want a little treat, I add a little bit of bacon or prosciutto as this can add lots in the flavour department. “Furthermore, I replace any butter used with a heart-healthy oil or even chicken stock. “The way you season your stuffing has a lot to do with how good it tastes, so bold up the flavour with fresh herbs like sage, rosemary, thyme, and parsley. Even mixing in some pepper, cinnamon, or nutmeg for some added extra zing.” No oil yorkies “Yes, you heard me right, you can make impressive Yorkshire puddings with no oil,” explains Kate. “You just need to have the right tools for the job. I make sure I use a non-stick cupcake tray, not only don’t you need any oil, but you can pop the puddings out with ease.” “I make sure the tray is really warm before adding my mixture. If you are too nervous to try no oil, you can add some fats just again go for rapeseed or olive to help with calories and only use a splash.” Gravy time Kate ended: “You can make your gravy healthier by using chicken or vegetable stock instead. Simply add your choice of spices and a low carbohydrate thickening option such as whole-wheat flour to the stock. “If you do want to stay more traditional and use the juices from the meat, first spoon off the fat and then you can always include vegetable cooking water for extra flavour and nutrients.”
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How to Make French Toast
French toast, also known as eggy bread, pain perdu, or the 'poor knights of Windsor', is the ideal way to start your weekend mornings. In essence, it’s bread, often slightly stale, soaked in a mixture of milk and eggs then fried before being topped with something sweet such as maple syrup. For the classic American breakfast, adding bacon on the side is a popular choice. Here’s how to make it for 2… Ingredients 1 large egg, beaten 300ml milk 1 tsp vanilla extract or ½ tsp cinnamon 4 thick slices white bread 2 tbsp butter Toppings of your choice (such as 2 tbsp maple syrup or honey, or 2 tsp caster sugar) How to make French toast In a wide dish, whisk the egg, milk and vanilla or cinnamon together. Coat one side of the bread slices in the liquid, then carefully flip them over and leave them to soak for 1-2 mins. If the bread isn’t very fresh you can leave for a few mins more. You want the eggy milk mixture to be absorbed into the bread but not so much that it falls apart. Melt 1 tbsp of the butter in a large non-stick pan over a medium heat and add two slices of the soaked bread. Cook for 5 mins or until golden, then turn to cook the other side for another 5 mins. Transfer to a plate and cook the other two slices in the rest of the butter. Cut the bread on the diagonal and divide between 2 plates, then add your toppings. A drizzle of honey or maple syrup works really well, or a sprinkling of cinnamon mixed with sugar. Add some jam, fruit compote or a few slices of fresh fruit or berries if you like. You can even turn it into dessert with the addition of crème fraiche or ice cream.
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Britain's Home Cook of the Year Competition
Blackmoor is calling all foodie Instagrammers, TikTokers, and tastemakers across the nation to enter its competition to be crowned Britain’s Home Cook of the Year, take home a prize worth over £1,000, and become our media mogul for a whole year. If you can cook up a storm and enjoy showcasing your skills over on your socials on ‘the daily’ – then this national competition is for you. We’re hunting for our very own foodie influencer to launch our TikTok with your culinary creations become our cookery expert and food pundit with on and offline media and guess what – we will supply you with all the equipment you’ll need! Alongside this year’s competition sponsor Frylight, we’re offering a national title as well as a prize bundle worth over £1,000. This includes £500 worth of Blackmoor cook and bakeware, an air fryer, a coffee machine, a year’s supply of Frylight, two tickets to the popular BBC Good Food show, and more. The competition launches on Monday 20th March 2023 and the regional heats run until Friday 21st April 2023. The final stages will be made known to those successful in all eleven of the following British regions: Cymru Wales, East Midlands, East of England, London, North East & Cumbria, North West, Scotland, South East, South West, West Midlands, Yorkshire & the Humber. The competition has two stages. Firstly, regional heats, in which 11 cooks will be awarded as the best in their region, taking home a prize bundle worth over £100 including an array of Blackmoor cookware products and three bottles of Frylight, alongside a Frylight tote bag. Then to the national stage, where the 11 regional winners will go head-to-head to be crowned and appointed as Blackmoor’s new home cook expert and influencer. After filling in some quick and easy details to enter initially, including sharing why you love to cook and submitting your signature dish and recipe alongside some imagery or video, the judging panel will then get to work deciding who is the very best in their region. Once our regional winners have been revealed, they will then go head-to-head against each other by submitting a video of them cooking their said signature dish. Then it really is time to showcase your broadcasting and cooking skills. Blackmoor and its team can’t wait to see what entries we get. The more creative the better. We want to see the true foodie flair that Britain has to offer. The judging panel comprises cooking, baking, and cookware experts, as well as British nutritionist Kate Withington. The lucky winner will take home the below prize bundle: Blackmoor eight-piece Blue Pro Pan Set Blackmoor three-piece Cast-Iron Set Blackmoor 12-piece Knife Set Blackmoor Large Acacia Chopping Board Blackmoor two-piece Santoku Knife Set Blackmoor six-piece Steak Knife Set Blackmoor Bakeware Set Blackmoor Pizza Set Blackmoor Electric Salt and Pepper Mill Set Global Gizmos Popcorn Maker Quest Air Fryer Quest Health Grill Quest Retro Filter Coffee Machine A year’s supply of Frylight Two tickets for BBC Good Food Show Winter Those interested in entering can simply fill in the form HERE. The competition’s T&Cs are HERE.
Read moreHow to Clean Non Stick Pans
Whether you’re cooking for yourself or for friends and family, keeping your pots and pans clean and ready to go before every use is essential. However, no one likes spending time struggling to get bits of burnt food, fat, or grease residue out of their cookware. Here are some tips on how best to clean your non-stick pans quickly and efficiently, so you can have them in tip top condition in no time at all: Hand wash whenever possible – While this may be a bit of a hassle, it’s worth it to maintain the quality of your pans, especially when they’re non-stick. Even if your pan says it’s dishwasher safe, the high heat and harsh detergents from your dishwasher can break down its non-stick surface over time. Clean as soon as possible with hot soapy water – To clean your pots and pans, use a gentle dish soap made to cut through grease. Wash the entire inside and outside of the pan using soap, water, and a microfibre cloth. Try natural cleaning options – A great alternative to corrosive household cleaners is baking soda, which you can mix with water or olive oil until it reaches a paste consistency. Not only does this work well as a green cleaning option, but it also works to remove burnt-on grease. Cleaning concoction - You can also mix half a cup of vinegar with half a cup of water and heat this up in your pan over a medium heat for 5-10 minutes, before allowing it to cool. Once it’s cool, wash up your pan as normal with warm water, dish soap and a microfibre cloth. Avoid using abrasive materials – Steer clear of cleaning your pans with scratchy pads as these can damage their non-stick coating. Instead, stick to a soft microfiber cloth and avoid using anything metal on non-stick surfaces. To maintain the coating of your pans, adding a teaspoon of oil before and after using can help to protect their surface. Make sure to dry thoroughly - After cleaning your pans, ensure they are completely dried off before safely storing them away. Use a dish drainer to allow them to completely dry. If stacking your pans in the cupboard, try using some pan protectors between each pan to avoid scratching and surface damage. For more helpful tips, check out our advice on how best to care for your cookware here.
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The Ultimate Guide on How to Boil an Egg Perfectly Every Time
Boiling an egg may seem like a simple task, but getting it right every time can be a challenge. There are a few different methods for boiling eggs, and each one can produce slightly different results. In this guide, we'll cover everything you need to know about how to boil an egg perfectly every time. From choosing the right eggs to cooking them to perfection, you'll be a pro in no time! Step 1: Choose the Right Eggs The first step in boiling an egg is to choose the right eggs. For the best results, you'll want to use fresh eggs that are not cracked or damaged. Older eggs can be more difficult to peel, so if you have the option, choose eggs that are no more than a week old. Step 2: Boil the Eggs Now it's time to start boiling the eggs. There are a few different methods you can use, but we'll cover the most common one here: Place the eggs in a saucepan and add enough water to cover them by about an inch. Put the pan on the hob over a high heat and bring the water to a boil. Once the water is boiling, reduce the heat to a slow boil and cover the pan. Soft-Boiled Egg: To make a soft-boiled egg with a runny yolk and a partially set white, boil the egg for about 4-6 minutes, depending on the size of the egg and the desired degree of doneness. Medium-Boiled Egg: For a medium-boiled egg with a slightly runny yolk and a fully set white, boil the egg for about 7-8 minutes. Hard-Boiled Egg: To make a hard-boiled egg with a fully set yolk and white, boil the egg for about 9-12 minutes. It's important to note that cooking times can vary depending on a few factors, such as the size of the egg, and the temperature of the water. To achieve the desired degree of doneness, it may be helpful to experiment with different cooking times until you find what works best for you. Step 3: Enjoy! Now that you know how to boil an egg perfectly every time, it's time to enjoy your delicious and nutritious snack. You can eat boiled eggs plain, sprinkle them with salt and pepper, or use them in a variety of recipes. Boiled eggs are a great source of protein and can be a satisfying snack or meal any time of day.
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Children's Meal Plan
Kate Withington, Blackmoor’s nutritionist, is making it easier for busy parents to plan, prepare and feed their hungry brood by sharing her expert advice alongside a free, five-day meal plan. When feeding children, it’s essential to offer a balanced diet so they hit the target of the 40 different nutrients they require daily. This can seem quite a steep task when time-poor parents are juggling everything from work to home life. Kate, a mother of two, understands the demands of everyday life and follows a plan each week to better prepare herself and the household on who is eating what and when. Kate begins: “Breakfast is very important as that is what will start your children off for the day. Breakfast consumption in children has been found to improve cognitive function, particularly memory, attention, and executive function. This helps to improve academic performance, including school grades and achievement test scores and increases on-task behaviour in the class. So, it’s a very important meal in my book.” Breakfast In her meal plan, Kate has given five quick and easy breakfast ideas to keep children fuelled and full of energy for the day. There is a range from Weetabix and a banana, porridge with jam and peanut butter for the extra protein, bagels with berries and fruit smoothies. Kate said: “You may be in a rush in the morning to get your children out the door for school but always leave enough time to give them the big breakfast they need. Children are continually growing and will need more food to fuel themselves than adults. “When I plan it like this, I can ensure they’re getting a balanced and varied diet. All these meals are quick and easy or can even be batch cooked to make mornings even easier.” Lunch/Nutritional Snacks Kate continued: “My two don’t have lunch created or organised by me per se, as they currently have school dinners. However, I always make sure they go off for the day with something nutritious as a snack, as school dinners aren’t always healthy. “A balanced diet is very important for children, so I always bear that in mind when choosing what snacks to give them. I always send them with at least one piece of fruit and/or vegetables. Lots of parents say to me ‘but they don’t eat them!’ and my reply is always ‘please keep trying!’ as children’s tastebuds change, so keep persisting and one day they may very much like it. “I tend to stay away from giving my children any sweets or chocolate as a snack and opt for a fruit yoghurt instead, it gives that sweet kick without providing something too sugary - they have always been a hit with my children. “Every child is different and will like different foods, but this is just a basic guide to give you some ideas on what type of foods you should be feeding your children to give them the balanced diet they need.” Dinner Kate suggested: “When I pick my kids up from school, I am usually busy running around to afterschool clubs or doing homework with them which by that point leaves me with little energy to think about what to make them for dinner. Lately, I will be honest, I have been opting for easy meals like pizza or chicken nuggets – and on occasion, there is nothing wrong with this at all. “However, I have come up with some meals that don’t take a lot of time to prepare or options that you can make in batches. So, on busy days you can just throw them in the microwave. “Spaghetti bolognese is a great option as you can hide hidden vegetables into your recipe, and it is a great meal for batch cooking. A way I add some hidden vegetables is by grating some carrots, they blend into the bolognese easily and you can’t see they’re in there. I opt for a lentil bolognese as I am vegetarian, however, opt for the meat option if you’re not. “Tortilla pizzas are one of my personal favourites as they’re quick, healthy, and the kids love them! All it requires is a wrap, some tomato puree, and your favourite choice of toppings. This meal is also great as the kids can get involved and it is an exciting task for them to take part in. Once the creations are made, just pop them in the oven for 8-10 minutes. “Oven food doesn’t have to be frowned upon; my kids love it. I tend to feed them these foods as little as possible, but I always add some vegetables to their plate that they enjoy, so it gives them balance. “Cod goujons with wedges and peas is one of my favourites. Every meal doesn’t have to be a fresh home-cooked meal to keep your children on a balanced diet, we all get busy and simple meals are okay.”
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How to Cook The Perfect Roast Potatoes This Christmas
Perfect your roast potatoes this Christmas with this delicious, tried and tested recipe: Heat oven to 190C/fan 170C/gas 5. Peel the potatoes and cut in half; if very large, cut into quarters, or leave whole if they are small. Tip into a saucepan, cover with cold water, then bring to the boil. Set the timer and boil for exactly 2 mins. Drain the potatoes well, then toss in the colander to fluff up their surfaces, sprinkling over the flour as you go. Place a large, sturdy roasting tray over a fairly high heat, then tip in the fat and oil. (Tip: to get really crispy roast potatoes, make sure the fat or oil is really hot before you add the potatoes.) When sizzling, lower in the potatoes carefully, then gently brown in the hot fat for about 5 mins so all the sides are covered with oil. Roast undisturbed for 20 mins, then remove from the oven and gently turn them over with a fish slice. Place the tray on the hob to heat the oil, then return to the oven and cook for another 20 mins. Turn again, putting the tray back on the hob to heat the oil. Give them a final 20 mins in the oven, by which time you should have perfect roast potatoes. Ingredients 16 potatoes - Desirée or King Edward, Maris Piper 2 tbsp plain flour 140g goose fat or duck fat or dripping 3 tbsp sunflower oil or vegetable oil
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National Pizza Day: Serve up the Perfect Slice
Did you know that National Pizza Day 2023 is just around the corner? On Thursday 9th February, it’s your chance to join in all the gooey, cheesy, crispy, delicious fun of enjoying everything pizza. Pizza is one of the foods that most of us will agree on. Granted there are toppings and base preferences, but freshly baked pizza is a firm family favourite. And news just in, serving the perfect slice isn’t rocket science and there’s no need for a pizza oven, according to one pizza expert. Blackmoor’s in-house pizza expert, Simon Parker shares how to quickly, easily, and cheaply convert any conventional oven to create the perfect slice. “Having worked in the world of pizza for many years, I know how to create a good one but early on I realised as with most things, it’s about having the right equipment to create a dish that takes you to Italy and back in a bite. “Everyone who loves pizza needs a stone, a cutter and something to serve their culinary delights on in their kitchen armoury. These can be picked up online and can be suited to all budgets, of course, Blackmoor’s 3-piece pizza set is a brilliant thrifty bundle with everything you need. “Firstly, you must remember to preheat your stone before placing your pizza on top. If you forget to preheat, it will crack on entering the fire-like oven. The next thing is to turn up the heat. Make sure your oven is on its highest / maximum setting and then it’s a real wait-and-see game – keep a very close eye on your pizza. It may take a bit of trial and error to get the perfect pizza but when you do it feels like a real victory.” Blackmoor’s 3-piece pizza set £22.99: https://www.blackmoorhome.co.uk/3-piece-pizza-set/ Simon likes to keep things thrifty when he creates pizzas at home by using his own dough recipe. “My number one tip for making pizza at home, keep it simple. Here is a really basic recipe I have been following for years. It makes tasty dough that you can make in a domestic mixer with a dough hook. It makes four x 300g dough balls. Make it the day before you need it and put the dough balls in the fridge overnight in takeaway containers (surely everyone has a drawer full of these!) Then just take them out of the fridge a couple of hours before you want to cook it.” Ingredients: 750g good quality pizza flour, preferably “00” 450g cold water 15g sea salt 4g dried yeast Method: Put the flour, yeast and about 375-400g of water into the machine bowl and mix on a fairly slow speed for a couple of minutes until the ingredients are combined. Speed the mixer up and wait until the dough starts to get stretchy, this is when you start adding the rest of the water. Add it in 3-4 stages with the salt and mix until the water has been completely absorbed by the dough. The total mixing time will be around 10 minutes. The dough should stretch easily. Allow the dough to relax for a couple of hours in the machine bowl with a cover over it. Cut the dough into four equal pieces and roll it into balls, put each ball in a takeaway container and put it in the fridge overnight. When the dough has been out of the fridge for a couple of hours, it should be at room temperature. Press the dough out with your fingers using fine semolina and put on a pizza peel. Top with your favourite tomato sauce, cheese, and tasty toppings. Now comes the tricky bit - slide onto your pre-heated pizza stone. The cooking time will really depend on the temperature of your oven if you have a garden pizza oven (Alfa ONE or similar) it could be as little as 90-120 seconds. If you are using a conventional oven, turn it up to max and allow your pizza stone to heat up with the oven (if you put a cold pizza stone in a hot oven it may crack), it will take five-six minutes. Simon ends: “I really hope on National Pizza Day that pizza lovers across the nation get kitted up and take charge of their conventional ovens, or if they don’t feel like doing the work, they’ll turn to their local pizzeria down the road that will conveniently deliver a piping hot pizza to their door.” With only days to go, kit yourself up with Blackmoor’s three-piece pizza set, which includes a Ceramic Pizza Stone, an Acacia Wood serving board and a Pizza Cutter.
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How to Celebrate Pancake Day With Protein!
Blackmoor’s nutritionist Kate Withington shares her recipe for the perfect protein-filled pancake for the national day of pancake celebration. Before we know it, it will be the day of celebrating everything ‘pancake’ but before its arrival, if you have a love of round and fluffy goodness, then you don’t have to wait until February. Pancakes are one of the latest breakfast trends for those who are watching the calories and are on a protein-rich diet. British cookware brand Blackmoor’s nutritionist Kate Withington is a lover of a pancake in the morning, and recommends them to those she works with as a good dish to start the day. Her own recipe only includes five core ingredients and can be rustled up by the greenest of cooks, all you need is oats, eggs, Greek yoghurt, cinnamon, and vanilla extract. Kate advises: “So firstly, grab your trusty blender and blitz all these ingredients, 40g of oats, 2 eggs, 100g of 0% fat Greek yoghurt, a teaspoon of cinnamon and a teaspoon of vanilla extract. Once the mix is smooth, preheat your pan to medium/high heat. “Usually, you would need to use some sort of oil or butter to kick start your pancakes, however, if you use the right equipment such as a non-stick pan, you don’t need anything at all - again saving on unnecessary calories. To those that are new to cooking, lots of low-calorie sprays can be damaging to non-stick pans, so avoiding these usual staples altogether is recommended for protecting your pans too. “I always reach for my trusty Blackmoor 26cm Non-Stick Black Pancake Pan. It’s been specifically made for pancakes and I always seem to master the tastiest of breakfast treats with it. “Once the pan is preheated, add small dollops of batter into the pan to make some mini pancakes. Cook each side of the pancake for about 1-2 minutes, giving them a flip in between. Once they’re golden brown and to your desired consistency, take them out of the pan and place them onto a plate (I like to warm my plate first in the oven quickly, so the pancakes keep their warmth.) “Lastly, it’s time to get creative and add your preferred toppings, one of my all-time favourites is strawberries and white chocolate. As I always say, a little of something you love every now and then is absolutely fine. So, I add two pieces of white chocolate to the top and a dribble of maple syrup. It just gives my sweet tooth the kick it needs without totting up too many calories. “My kids love this recipe too – so it’s a quick and easy, healthy breakfast for all the family – or any other time of the day you feel like it!”
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Healthy Christmas Dinner Hacks
Blackmoor's Nutritionist Kate Withington shares her healthy hacks - from using no oil, opting for manuka honey, and putting sprouts in an ice bath Kate also shares her roast potato and sprout recipes and top tips for homemade stuffing It’s just about that time of year where we get to sit and enjoy all the culinary treats that the festive season offers. However, for those who are watching their waistline, it can prove a little more troublesome to stay on your diet’s ‘nice list’. Kate Withington, private nutritionist, explains how some simple hacks can create a festive feast that saves on calories but still splurges on flavour. Switch to rapeseed oil, olive oil or fresh air for roasting Kate says: The first step for making your Christmas dinner healthier is to use rapeseed oil or olive oil when roasting anything such as your turkey or roast potatoes as these are both unsaturated fats. Not only do they give a beautiful crisp result, but they’re also heart healthy unlike the saturated fat in butter. “Even though this is a healthier method, all fats are still high in calories so you should still watch how much you use. “If you really want to be an angel, don’t use any fats at all and opt to use a non-stick roasting tray – this saves on calories and still gives a really crispy result! I always use my Blackmoor Carbon Steel Roasting Tray”. Stay traditional with turkey Kate continues: “Turkey is great to have on a Christmas dinner as it is a healthy, low-fat meat which is high in protein and B vitamins. It seems that many people are drifting away from turkey and trying other festive favourites such as gammon, beef or even duck. I would advise sticking to tradition if you are watching the waistline. “Turkey can be extremely tasty if seasoned well and cooked to perfection – just remember to only have a little of the skin as this is where the calories will rise quickly!” Pass me the vegetables, honey “Christmas dinner is a great opportunity to have a huge variety of vegetables and cash in on your five-a-day” says Kate. “If you want to make it all a little more festive when cooking your veggies, I’d be grabbing my mauka honey and giving them a little coating. “Manuka honey has lots of benefits for the body such as supporting gut health, could even offer antiviral properties and of course, it still makes your food taste great. “And remember, as a guide, include enough vegetables to cover a third to a half of your plate, this will also help keep the more calorific items to a smaller sized sin!” All about the roasties Kate continues: “Roast potatoes tend to be high in fat to start with so a good way to reduce the fat is to roast your potatoes in larger chunks, this will reduce the amount of fat each potato absorbs. “Oil can be used to create the crispiest roast potatoes, but as I said earlier, make sure you’re using one of the healthier oils such as rapeseed oil or olive oil. “I always pre-heat the oil in the oven and add some plain flour over the spuds to aid in their end result. I always use my trusty Carbon Steel Roasting tray and follow these steps: Heat oven to 190C/fan 170C/gas 5. Peel the potatoes and cut in larger chunks or in half; if very large, cut into quarters, or leave whole if they are small. Tip into asaucepan, cover with cold water, then bring to the boil. Set the timer and boil for exactly 2 mins. Drain the potatoes well, then toss in the colander to fluff up their surfaces, sprinkling over the flour as you go. Place a large, sturdyroasting tray over a high heat, then tip in the fat and oil. (Tip: to get really crispy roast potatoes, make sure the fat or oil is really hot before you add the potatoes.) When sizzling, lower in the potatoes carefully, then gently brown in the hot fat for about 5 mins so all the sides are covered with oil. Roast undisturbed for 20 mins, then remove from the oven and gently turn them over, I use a fish slice to make this easier. Place the tray on the hob to heat the oil, then return to the oven and cook for another 20 mins. Repeat this all again and give them a final 20 mins in the oven, by which time you should have perfect roast potatoes. Steer away from shop bought stuffing “If there is one food that will make the calories double, it is stuffing! “Stuffing is typically high in calories, fat, sodium, and carbohydrates but that doesn’t mean you can’t enjoy it, remember that all foods can fit into a healthy diet in moderation. So, if you’re serving yourself some stuffing – try to stay on the small side. “One of the biggest sources of fat and calories is hiding in your stuffing. Often made with lots of bread, fatty meat, butter and other calorie-laden ingredients, the stats can quickly add up. “In fact, a cup of stuffing can contain as much as 400 calories and more than 25 grams of fat! “If I fancy stuffing, I make my own. Instead of using bread or rice, I choose whole grain as it is better for your health, opting for 100 percent whole-wheat or whole-grain bread. “I would always use lean turkey sausage instead of pork sausage as these cut the fat content, but the taste is still really good. Turkey is a great low-fat meat and contains lots of protein, helping to make the stuffing slightly healthier. If I do want a little treat, I add a bit of bacon or prosciutto as this can add lots in the flavour department. “Furthermore, I replace any butter used with a heart-heathy oil or even chicken stock. “The way you season your stuffing has a lot to do with how good it tastes, so bold-up the flavour with fresh herbs like sage, rosemary, thyme, and parsley. Even mixing in some pepper, cinnamon, or nutmeg will add some extra zing.” No oil Yorkies “Yes, you heard me right, you can make impressive Yorkshire puddings with no oil,” explains Kate. “You just need to have the right tools for the job. I make sure I use a non-stick cupcake tray so not only don’t you need any oil, but you can pop the puddings out with ease.” “I make sure the tray is really warm before adding my mixture. If you are too nervous to try no oil, you can add some fats, just again go for rapeseed or olive oil to help with calories and only use a splash.” Time to ice the sprouts “Seeing as it’s Christmas, I will let you into a little secret – the best way to get this festive favourite sprouting with flavour is to give them an ice bath,” shares Kate. “Here’s how I do it… Prepare the sprouts by trimming the ends and removing any hard outer leaves. The next step is to quickly place them in a large pan of boiling water for two minutes, then remove from the heat and transfer them to icy cold water bowl or pan to stop the cooking process. This process is called blanching and helps them to cook faster and maintains the delicious colour, flavour and nutrients after cooking. In a large frying pan, or casserole dish, fry 100g of lean pancetta with two teaspoons of garlic until crispy, then add the sprouts to the pan and cook for a further 2-3 minutes before serving. Gravy time Kate ended: “You can make your gravy healthier by using chicken or vegetable stock instead. Simply add your choice of spices and a low carbohydrate thickening option such as whole-wheat flour to the stock. “If you do want to stay more traditional and use the juices from the meat, first spoon off the fat and then you can always include vegetable cooking water for extra flavour and nutrients.”
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Blackmoor Christmas Gift Guide 2022
A COOK, BAKER, OR FOODIE TO BUY FOR? GIVE THE GIFT OF THE RIGHT TOOLS TO DO THE THINGS THEY LOVE THIS CHRISTMAS Is someone you love this Christmas in need of updating or starting their first collection of the right tools to prep, bake and cook? Then the diverse range of kitchenware products available at the British brand Blackmoor is where you need to shop. Blackmoor is a Liverpool-based, family-owned business offering affordable, high-quality kitchenware for the everyday home cook. It prides itself on enabling cooks across the country to produce home-cooked meals with the right tools from utensils, to pots, pans and even bakeware and accessories. So, if you're looking for a gift for a foodie, Blackmoor is the right brand for you. With its low in price but high in quality ethos. There’s certainly a gift for everyone. Blackmoor offers free delivery with no minimum spend, and has a range of payment options on its website to give customers total flexibility. Gifts Under £10: What every cook needs Classic Range: 20cm non-stick frying pan (£9.99) This pan is available in grey and black A frying pan might not seem like the very first gift you think of this festive season – however, it is one of the most versatile tools in a cook’s toolbox, enabling them to rustle up something morning, noon, and night. Blackmoor’s got the perfect pan, and it won’t break the bank! Its non-stick frying pan will only set you back £9.99 and it comes with endless positive reviews as it’s currently the number one bestselling frying pan on Amazon. This non-stick pan features a forged aluminium base and a hybrid stone coating that allows the heat to conduct faster and retain the heat throughout the cooking process. The 20cm frying pan is the go-to tool for any budding cook who wants to whip up a storm and create delicious home-cooked meals for their friends and family, all from the comfort of their own kitchen. Bake off ready: Five-piece bakeware set (£36.99) Do you have a Bake Off fan to buy for? Or a little budding baker in the family that needs their first set of tools to try out recipes? Then this could be the perfect gift. This five-piece bakeware set features everything you could possibly need to bake homemade cakes, muffins, breads and many more sweet treats for your friends and family, all from the comfort of your own kitchen. This five-piece set includes a loaf pan, a square pan, a roasting tray, a baking tray and a 12- mould cupcake tray. Each of the bakeware items features a non-stick coating that not only allows you to get your bakes out of the mould or foods off the trays with the greatest of ease but also allows for less butters and oils to be used during the cooking process, making your creations healthier too. The bakeware sets’ contents are manufactured from carbon steel, which is ultra-durable, long-lasting and means that it will continue to perform to the highest standards when used time and time again. For the more advanced cook: Blue Pro Range (starting from £19.99) If you know someone who’s very much into their cooking, then Blackmoor’s Blue Pro range is the go-to. Blackmoor has only just launched its Blue Pro range, introducing a more robust, hardwearing, and multi-functional range of cookware items for any home at amazingly affordable prices starting at just £19.99. The perks of the Blue Pro range are: • Five-layer non-stick coating allows the heat to conduct faster during cooking but also retains the heat for longer• Long-lasting and durable• Stainless steel ergonomic handle• Oven-safe to 220°C.• Works on all hob types, including induction, gas, electric The first product in the range is its 24cm frying pan which is a striking kitchen essential that is both durable and long-lasting, allowing hearty meals to be created in the kitchen by both novice and seasoned cooks alike. Create the perfect steak by searing it on the hob initially in the Blue Pro range frying pan and then placing the pan in the oven to finish cooking to perfection. With its five-layer hybrid stone coating adding to the hardwearing nature of this frying pan, it allows it to be used in the oven at temperatures up to 220 degrees. Using an oven-proof pan for the whole meal will save on the washing up too! The blue high-shine coating on this pan will complement both modern and traditional kitchen settings and if you like matching sets then you’re in luck, as you can also get saucepans and casserole pots too. Luxury Foodie Gifts: Two-piece santoku knife & chef's knife set (£22.99) Got a foodie family member or friend to buy for and finding yourself really stuck on ideas? Why not treat them to two luxurious stainless steel knives which will make their cooking life a breeze. The Santoku knife has a 17.5cm blade that has a scalloped edge, which not only enhances the cutting and slicing capabilities of the knife, but also releases foods from the blade easier, resulting in a reduction of the chances of food shredding, and giving you a better all-round finish. The kitchen knives both come complete with an ergonomic Pakkawood handle, which will not only add to the overall allure of the knives but also deliver a material that is highly resistant to both heat and moisture, making them ideal for use in the kitchen. Prep Queen or King: 12-piece Knife Set with Accessories and Matt Black Block (£64.99) Do you have a friend or family member who takes pride in their prep? If it’s a yes, then they need the right tools to perfect their prepping and Blackmoor’s 12-piece knife set is the perfect present. The deluxe 12-piece kitchen knife set features six individual knives which includes a chef’s, carving, bread, utility, paring and a peeling knife, and a pair of scissors, plus six individual steak knives. The set delivers a mixture of hardwearing and ultra-versatile kitchen knives and steak knives. These knives will not only allow you to slice, dice, and chop a wide variety of foods when preparing meals, but will also allow you to host lavish parties or family dinners. You can serve up steaks and other thick cuts of meats, safe in the knowledge that you have the right utensils for the evening. Each of the twelve knives have been crafted from hardwearing stainless steel, and the blades have been cooled in liquid nitrogen during the manufacturing process, making them both stronger, and able to hold their sharpness for longer. The kitchen knives each feature a smooth touch and ergonomic stainless steel handle which will not only make using them ultra-comfortable but will also give you a more precise and stable cutting motion when preparing meats, fish, breads, fruits, and vegetables. New Homeowners: Four-piece non-stick black pan set (£49.99) Has a loved one just moved house and is looking to overhaul their kitchen, or do you have a first-time buyer in your clan? Then Blackmoor has the perfect gift that will set them up for cooking but won’t pull too heavily on your purse strings. In this Blackmoor bundle, you get a 16cm milk pan, a 18cm saucepan, a 20cm saucepan and a 28cm frying pan all for only £49.99. This four-piece pan set is a kitchen must-have, as it gives you the ultimate versatility when it comes to cooking and frying a wide variety of foods in the kitchen. Blackmoor’s four-piece pan set has long-lasting, non-stick protection meaning that you might be out of ideas for next Christmas! Blackmoor takes pride in how long-lasting and durable their pans are. The pans themselves are a stylish black colour with a marble effect, ensuring they look the part on any countertop.
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Brit Shoppers Rave Over £9.99 Frying Pan As Eating At Home Increases
As the cost-of-living crisis continues cooks opt to eat in rather than dine out British shoppers are raving about £9.99 cookware product that will help them dish up dine-in meals rather than spend on takeaways and meals out as the cost-of-living crisis continues and energy bills soar. The 20cm non-stick frying pan is being hailed a saviour by shoppers not only for its thrifty price but that it can be used on all hob types such as gas, electric, and induction hobs. One shopper said: “We have purchased several frying pans over the years, and I have to say this one is by far the best, it’s extremely hard wearing” With the current cost-of-living crisis, bargain hunters are searching for cookware steals to kit out their kitchen as they turn their hand to rustling up homecooked meals to save pennies. Just in time, Blackmoor, a new British, family-owned business launched its range of low in price but high in quality kitchenware with sales increasing week on week. Another savvy saver said: “Really pleased with this pan. It looks great, works brilliantly and what a really great price” A third echoed: “Absolutely love my new non-stick pan, already been looking for more things to buy in the range” The brand, hailing from Liverpool, has just launched its new direct-to-consumer website, after initially trading through Amazon in which this pan was a number one seller. Blackmoor has three ranges of cookware, as well as food prep items, utensils, knives, bakeware, and homeware.
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Top Tips for Protecting Your Non Stick Pans
A good quality non stick pan can last you for years if you maintain and look after it properly. These top tips from Blackmoor will ensure that your non-stick stays that way for as long as possible: 1. Season your pan before the first use When you first get your new pan, we recommend that you hand wash it in warm soapy water, and dry thoroughly. Once it is dry you should “season” your pan before use to give it long lasting protection. To do this lightly rub cooking oil over the surface, then heat the pan on the hob over a medium heat for two or three minutes. Once it has cooled, simply wipe away any excess oil with some paper towel. 2. Don’t put pans in the dishwasher However tempting it may be to put your dirty pans in the dishwasher, you risk damaging the non stick surface of your pan by doing so. The best way to clean your pan is by hand, with washing up liquid and a soft sponge – avoid scouring pads and steel wool. 3. Don’t cook on too high a heat When cooking on the hob, whether it be gas, electric or induction, keep the heat at a medium level to avoid damaging the non stick coating. If your pan is suitable to be used in the oven, check the maximum recommended temperature from the manufacturer to avoid damaging the pan, or the handle. For example, the Blackmoor Blue Pro range is oven safe to 220oC 4. Don’t use metal utensils To avoid scratching and damaging the non-stick coating of your cookware, we recommend using utensils that are made from either nylon, silicone or wood.
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