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Induction Cooker

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Beef stew cooking with Our Sunset Cookware Induction Stove

 

Beef stew

Serves: 6 peopleInduction Stove-Cooker

Recommended Cookware: 6 quart Pressure Cookers

Pressure Cooking Time: 18 minutes

 

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless beef chuck, cut into 1-inch cubes
  • 3 large carrots, peeled and cut into 2-inches
  • 2 medium onions, cut into wedges
  • 1 14oz. can diced tomatoes
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 1 cup dry red wine
  • 8 oz. button mushrooms, halved
  • ½ cup pitted kalamata olives
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon grated orange zest
  • 2 tablespoons chopped fresh parsley
  • Salt and Pepper

Directions

  1. Set Induction Cooker on SEAR then add olive oil to a 6-quart pressure cooker.
  2. When the oil is hot enough, add the beef in batches and cook, turning it occasionally until browned, about 6 minutes per batch.
  3. Put the beef on a plate when season and browned with salt and pepper.
  4. When all the cubes are browned add onions, carrots, combine beef, bay leaves, tomatoes, thyme, pepper, and rosemary in the pressure cooker. Add olives, mushrooms and wine.
  5. Covering, locking before bringing to high pressure using the STIR-FRY setting on the Induction Cooker
  6. Use boil setting to stabilize pressure before cooking for 18 minutes. Depressurize cooker using quick-release method. Carefully remove the cover as well as discard the bay leaves.
  7. In a small bowl, mix together the flour and ½ cup of the cooking liquid from the pressure cooker. Whisk and blend the mixture into the sauce in the cooker.
  8. Cook the sauce on the Induction Cooker using the boil setting, stirring occasionally until thickened, which takes about 2 minutes. Stir in the orange zest, parsley, garlic, and serve.

 

Easy to prepare Steak recipe on our Sunset Cookware Induction Stove

 

Ingredients
  • 500g Sirloin beef (highest quality available eg: wagyu)Induction Stove-Cooker
  • White sesame oil to cover base of pan
Soy Butter Sauce ingredients
  • 4 tablespoons of soy
  • 2 tablespoons of mirin
  • 75g butter
  • 1 tsp chopped eschalots
  • ½ tsp chopped ginger
  • ½ clove crushed garlic
Instructions
  1. Trim the fat from the sirloin. On a high heat - Induction Stove 8, place the sirloin in a pan with white sesame oil. Completely seal both sides.
  2. Take a piece of grease proof baking paper and in the same motion as wringing out a wet towel, scrunch into a tube about 5-10cm in diameter.
  3. Make 5 of these and place in rows on a baking tray.
  4. Place the sirloin pieces so they are lying over the tubes with no piece of the meat touching the metal of the tray.
  5. Place into a preheated oven of 55 degrees and leave on this heat for up to 2 hours.
  6. Make a soy butter sauce to go with the beef, bringing the soy and mirin to the boil. Once it boils, add the butter and remove from heat when the butter is melted.
  7. Add the eschalots and chopped ginger and garlic.
  8. Serve beef with the Soy Butter Sauce drizzled over it.
Notes
  1. Mushrooms complement the steak and soy butter sauce very well - choose large heavy field mushrooms. Add these to the grill pan to cook alongside the steak. To prevent them from shrinking and drying up, add stock in the middle.

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