Green was once used only to describe those in envy but nowadays, when you say you are green, it is instantly associated with being environmentally conscious. I’ll admit that I don’t go to extraordinary lengths to minimize my food-related carbon footprint but if there’s a simple green solution presented to me, then I’ll gladly accept it.
This was the case when I was recently sent my very own Bessemer pan and lid.
Bessemer proudly promotes their Oven Effect cooking technique which essentially allows you to use your stove top like an oven. There are numerous advantages to this, including the fact that you will no longer have to heat up (or clean up) an entire oven if you’re only cooking something small. So not only will you save on your gas bill, you’ll also save time. The cast aluminium cookware and vitreous enamel exterior also prevents heat loss to the outside and thus helps cut down cooking time, assists in keeping the kitchen cooler and allows for more nutritious and economical cooking.
My favourite part of the Bessemer cookware range is the steam vent lids which gives complete control of the flow of steam from within the pan. I’ll go into further detail below with how this can be used when cooking a pot roast.
You may have noticed by now that I’m rather time poor so a pot roast is my type of win-win situation. All the ingredients are cooked in a one pot wonder, there’s barely any washing up and while it is roasting, you have an hour to do anything you want!
The flavours in this predominantly stem from the fresh herb bouquet of parsley, thyme and bay leaves and the butter which is used to brown the chicken. The aromatic steam gives the chicken a lovely tenderness and the addition of roasted vegetables which absorb the distinctive flavours from the fresh herbs, makes it a comforting hearty meal.
1.5kg whole or 4 maryland cuts of chicken
1 tablespoon butter
4 slices of prosciutto
2 onions, quartered
2 large carrots, peeled and cut into 2cm rounds
1 celery stalk, cut into 2cm pieces
1 turnip or parsnip or other root vegetable, peeled and cut into chunks
2 leeks, cut into chunks
2 potatoes, peeled and cut into chunks
1 herb bouquet (use string to tie together 4 sprigs of parsley, 2 – 3 sprigs of thyme and 1 – 2 bay leaves)
1 cup (250ml) dry white wine
1 cup (250ml) chicken stock
Preheat your 3.0L Bessemer casserole dish. Melt butter on the pan and brown the chicken until crisp then wrap with prosciutto. Remove the chicken from the pan while you arrange the vegetables inside the pan then return the chicken.
Pour over wine and stock and season well with salt and pepper.
Cover the lid, closing the Bessemer steam vent to keep the moisture inside. After about 40 minutes, open the steam vent lid to reduce the liquid. Cook for another 20 – 30 minutes.
Serves 4 – 6.
If you want to take this one step further, cakes and biscuits can also be baked in Bessemer cookware on the stove top. Cinnamon scroll anyone?
The Bessemer cookware featured in this story was supplied by the lovely team at Wilkinson PR and Bessemer.