Stellar Hard Anodised Roasting Tray
Ok, I just need to come out with the statement that by using this tray, I’ve been thrown off my non-stick high horse. I’ve been using the new wave of hardened non-stick baking trays from
Swiss Diamond and
Scanpan and absolutely loving them. However I didn’t realise until now there was another option that performed so well!
The first time I picked up this 26cm
Roasting Tray, I was shocked at just how light weight it was. This feature, combined with the fact that the pan works just as well as any non-stick I’ve used, has me reaching for it again and again. Unlike non-stick, I never have to worry about the surface coming off into our food. The tray distributes heat and cooks food evenly and the deep sides means it is a good all-rounder for casseroles, roasts or baking.
Another huge plus is that metal utensils are fine to use without risk of scratching or damaging the surface. The material is heavy gauge aluminum which has been hard anodized: this means it has been subjected to a process that builds up the metal’s natural coating of oxide. This process makes it abrasion resistant and with a natural coating which will never peel or rust and has a natural non-stick property.
The tray is suitable for use in the oven up to 240C, can be used under the grill and heated over the hob. The only restriction I found with the pan is that hand washing is recommended, as using a dishwasher will degrade the hard anodized finish. However, I found this pan to be extremely easy to clean, even with my definitive turmeric test – the ultimate way of seeing how well a pan cleans! (Check out my turmeric test on these
non-stick pans from Woll and Swiss Diamond).
Oh, and did I mention this pan comes with a Lifetime Guarantee? Really, I can’t fault this pan!
Shop the Stellar Bakeware Range here.
Turmeric Roasted Cauliflower with Lentils and Curry Leaves
This is a healthy and easy, mildly-spiced dish that can be assembled and roasted in the oven in one pan. Tender roasted cauliflower first marinated in turmeric paste, combined with earthy lentils and topped with yogurt. An authentic ‘tadka’ of toasted spices and fried curry leaves boost the flavour at the end. Lots of delicious texture combinations going on here!
Serves: 4 as a side or 2/3 as a main dish
Prep time: 10 minutes
Cooking time: 45 minutes
Ingredients List:
- 1 head of cauliflower
- 4 garlic cloves
- 2 Tbsp turmeric paste (see notes)
- drizzle coconut oil or olive oil
- salt
- 1 can of black or green lentils
For the tadka:
- 1 tsp coconut oil, ghee or olive oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 15-20 fresh curry leaves
To serve:
- Flatbreads/Roti
- Plain Greek yogurt
Instructions:
Pre-heat the oven to 190C/375F.
Break or chop the cauliflower into medium sized florets and add to a baking tray. Drizzle with oil and add desired salt to taste.
Crush the garlic cloves and add to the pan, along with the turmeric paste. Toss everything together using two spoons or gloved hands (to avoid staining!)
Roast in the oven for 45 minutes – 1 hour. Stir once during that time.
Drain the lentils and set aside.
Towards the end of the roasting time, prepare the tadka: Melt the oil in a
small saucepan over high heat. Toast the spices for approximately 3-5 minutes until browned and fragrant, then add the curry leaves, stirring all the time. They will pop and splutter for a few seconds. Take off the heat and set aside.
When the cauliflower is soft and browned at the edges, take the tray out of the oven.
Add the lentils to the pan and stir everything together.
Top with the curry leaves and spices.
Serve immediately with flatbreads or roti and topped with a dollop of plain yogurt.
Notes
I used a ready-made turmeric paste from Sanita Health and Wellbeing (available online or at Harris Farm) but you can easily make your own with 2 Tbsp grated fresh turmeric or turmeric powder plus enough water or lemon juice to form a paste.
Curry leaves can be found in most large supermarkets or specialist grocery stores.
Try my easy recipe for
Coconut Oil Flatbreads . They are so delicious and the dough is extremely easy to work with! I use my
Chasseur Grill Pan every time I make these flatbreads and everyone in the family loves them.
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part-time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via Everten, and her own food blog,
www.eatwhatweeat.com focuses on family-friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
