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SimmerMat recipes SimmerMat makes low
slow simmering easy

Using SimmerMat > Recipes

Cheese Sauce l Braised Lamb Shanks l Braised Ox Tale l Caramalised Condensed Milk

Cheese Sauce
Ingredients:
50 gms butter
1/4 cup plain flour
1 1/2 cups of full milk
1/3 cup of grated Cheese

Method: Melt the butter in a pan stir in the flour over the heat till dry. Gently stir in the milk until it is smooth and bring it to the boil gently. When thick stir in the cheese, place it on a SimmerMat, turn the heat down low, place the lid on the pot and it will remain safe for hours or until needed.

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Braised Lamb Shanks
To Prepare: 5 minutes / To cook 3-4 hours

Ingredients:
6 Lamb shanks (Get butcher to cut in half if it is big)
2 tablespoons sesame oil
2 onions
3 cloves of garlic
1 heaped tablespoon grated ginger or ginger paste
half a cup Thai sweet chilli sauce
1 teaspoon salt
2 sprigs of rosemary
half cup dry sherry or red wine
1 cup chicken or vegetable stock
ground pepper to taste

Method: In a deep casserole brown the shanks in the hot sesame oil. Remove the shanks then brown the onions. Place the sprigs of rosemary in the bottom, then the shanks on top and all the other ingredients. Bring to the boil for 2 minutes with the lid on then place the SimmerMat on the element with the casserole on top. Turn the heat to the lowest setting and simmer for 2 to 3 hours. Stir once or twice but make sure it is not boiling. Let stand overnight to enable the fat to be removed that forms on top of the casserole.

Serving suggestion: Reheat and simmer on SimmerMat for another hour and a half before serving. Serve with mashed potato or cous cous, broccoli and carrots. Delicious!

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Braised Ox Tail
To Prepare: 5 minutes / To cook 3-4 hours

Ingredients:
2 ox tails (jointed)
2 tablespoons sesame oil
2 onions
3 cloves of garlic
1 tablespoon ginger paste
2 tablespoons Worcestershire sauce
1 teaspoon salt
5 bay leaves
half cup sherry or red wine
1 cup beef stock
ground pepper to taste

Method: In a deep casserole brown the oxtail in the sesame oil. Remove then brown the onions. Once the onions are brown put all the other ingredients back in the casserole and bring to the boil. Boil for two minutes and remove from the heat, place the SimmerMat on the element and turn the heat to the lowest setting and simmer for three hours. Let stand overnight to skim off the fat which will have congealed on the surface.

Serving suggestion: Reheat and simmer on SimmerMat for another hour and a half before serving. Serve with mashed potato or cous cous, broccoli and carrots. Delicious!

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Caramelised Sweetened Condensed Milk
Ingredients:
1 or 2 cans of sweetened condensed milk

Method: Empty a tin or two of sweetened condensed milk into a pan and bring it to the boil, stirring to avoid it catching on the bottom. Place the SimmerMat on the element and put the pot on top and turn the heat down low. After a while the mixture will have caramelized. It pays to stir the milk from time to time during the caramelizing process to avoid it caramelising unevenly.

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