The 3 Best Roasters for Christmas
The Christmas season is here. And probably the most useful piece of equipment you can have in the kitchen over this time period is a good roasting pan (or two). You need pans that will hold a lot of volume – to manage the extra numbers of guests – and a variety of different cookware to juggle the many different dishes that will grace the holiday table.
So, I’ve been busily roasting away with several pans and pots in order to report back to you which I believe are the absolute best to get you through Christmas lunch and beyond.
Scanpan Evolution
This roasting pan made in Denmark by Scanpan a perfect all rounder. The medium size alone holds a whopping capacity of 5L (Large 7L) and it is wider and sturdier than other roasting trays, with a thick base and strong side lips which make holding and placing in and out of the oven easy. With it’s large surface area, this roaster is a great tool for roasting vegetables, roasts or both together at the same time. And perhaps the best feature of all? The patented surface coating is of the new wave in non-stick technology, which allows for use of any utensil without scratching and damaging it.
Best for: High volumes, roasting vegetables that need to be spread out and not crowded in the pan, meat and vegetables together
Our tip: check the measurements and make sure this fits into your oven!
See our recipe video for The Ultimate Cauliflower Cheese in the Scanpan Evolution (it feeds a crowd!).
Swiss Diamond Deep Roasting Pan:
This roaster made in Switzerland by Swiss Diamond also has an extremely tough non-stick surface, thanks to being in-forced with thousands of diamond particles. This means that with the right care, the pan will last a very long time without the non-stick being damaged. If your non-stick cookware is outdated, it truly is worth it to try these modern innovations. The other features of the pan include a cast aluminum body which stops hot spots from forming, meaning even cooking and browning all over. The pan is very energy efficient in that a lower temperature can be used for the same results in other pans (although it is oven safe up to 260°C). All in all, a great all rounder.
Best for: Large joints of meat, browning, casseroles, vegetables
Our tip: Reduce the temperature of your recipe by 10 degrees.
See our recipe for Beef Brisket in the Swiss Diamond, plus 5 ways to enjoy it.
Staub Oval Cocotte:
Made in France, this beautiful piece of cookware known as a French Oven or Cocotte, made by Staub. It is completely made from cast iron and coated in glossy enamel on both the inside and outside. With a tight fitting lid and moisture spikes on the underside of the lid which continuously baste the food, it keeps the moisture held in for dishes such as braised meats (see our recipe below), soups or stews. The cast iron is an excellent heat retainer so food will be kept warm long after cooking is finished. The oval design is clever as it can perfectly fit most large joints of meat with a bone, unlike traditional round Dutch ovens. There are 3 sizes to choose from.
Best for: Braises, soups, curries and stews
Our tip: If bringing food to a party, make the most of the excellent heat conductivity and transport it right in your cocotte to be ready to serve when you arrive.
Pomegranate Braised Lamb
This lamb dish is a family favourite at Everten and perfect for the holidays. The Staub Cocotte keeps the lamb incredibly moist and tender and the natural juices that are released combined with the pomegranate juice makes a very delicious gravy.
Total time: 3hrs 15 mins
Serves: 4-6
Ingredients:
- 1 – 1.5 kg bone in lamb shoulder
- salt and pepper to taste
- 1 tbsp olive oil
- 1 onion, sliced
- 4 cloves garlic
- 1/3 cup good quality balsamic vinegar
- 2 cups pomegranate juice
- pinch red pepper flakes
- 2 springs fresh rosemary
- 3 tbsp fresh mint leaves
- 1 tbsp cumin seeds
- 1 cinnamon stick
- 1 star anise
- To garnish:
- 2 Tbsp pomegranate seeds
- mint leaves
Instructions:
1. Heat the oven to 150°C. Heat the olive oil in a dutch oven on the stove top over a medium/high heat. Season the lamb with salt and pepper all over then sear in the dutch oven on both sides. Set aside on a plate.
2. Add the onion to the pan, reduce heat to medium and sauté until slightly coloured and softer – about 5 minutes. Add the garlic and soften for 1 more minute.
3. Add the pomegranate juice, balsamic vinegar red pepper, rosemary, mint, star anise and cinnamon stick. Bring to the boil and reduce the liquid by half, about 10 minutes.
4. Add the lamb and its juices back to the dutch oven and spoon over the onions. Sprinkle the lamb with the cumin seeds.
5. Cover and cook in the oven for 2.5 hours or until fork tender. (You may need to cook for another 30 minutes – 1 hr if it is not tender enough.) A couple of times through cooking, turn the lamb over and baste with juices.
6. Remove the lamb and set aside on a plate. Strain the liquid into a jug and throw away the leaves, cinnamon stick and star anise. Allow the liquid to settle – the fat will rise to the top. Using a ladle, skim off as much fat as you can.
7. Return the liquid to the pot and bring to a boil to reduce by half. Skim again if needed.
8. Take the meat from the bones (easiest to use your hands here) and separate into nice serving pieces on a platter.
9. Spoon over the jus and garnish with mint leaves and pomegranate seeds.
Notes:
- This has been adapted from this original recipe.
- We served ours with roasted vegetables made in the Swiss Diamond and herbed cous cous.
- Make the lamb the day before for stress free entertaining. It also darkens in colour and tastes even better if you do that, and it allows you extra time should the meat need longer to soften.
- Simply reheat the shredded lamb on the stovetop in the pomegranate jus until piping hot.
