7 Recipes to Try With the Culinary Co By Manu Kitchen & Dining Range

Our favourite chef is back! And this time he has compiled 7 recipes to try alongside his stunning Culinary Co By Manu collection of cookware, kitchenware and dining essentials new and exclusive to Spotlight! With a range of cast iron cookware included in the collection, using and caring for your new cookware is easy! Check out our guide on How To Care And Season Your Cast Iron for more tips.

From barbecued beef to scrumptious pasta bakes, these recipes will have you sorted for a whole week of delectable dinners and effortless entertaining with your family and friends.

Quick Links:

• Fish Pot Pie With The Culinary Co By Manu Cast Iron Casserole
• Le Burger Royale With The Culinary Co By Manu Cast Iron Flat Plate
• Barbecued Beef Skewers With The Culinary Co By Manu Cast Iron Grill
• Meatball Stroganoff Pasta Bake With The Culinary Co By Manu Cast Iron Roasting Dish
• Herb Crusted Lamb, French Style Peas With The Culinary Co By Manu Pots and Pans
• Crumbed Pork Cutlet With The Culinary Co By Manu Dinnerware Set
• Veal Saltimbocca With The Culinary Co By Manu Frying Pans

Fish Pot Pie With The Culinary Co By Manu Cast Iron Casserole

Serves 6 | Prep Time: 45mins | Cook Time: 20mins

There's nothing like a hearty pie on a colder night. Indulge in the culinary excellence of Manu's Fish Pot Pie using the Culinary Co By Manu Cast Iron Casserole to create this flavoursome dish. Alternatively, you may also use ramekins to create single servings of this recipe for ease of serving.

Fish Pot Pie Ingredients:

• 1 tablespoon olive oil
• 30g salted butter, chopped
• 1 leek, halved, washed and thinly sliced
• 1 fennel, trimmed, thinly sliced, reserve fennel fronds
• 3 cloves garlic, sliced
• 2 tablespoon Pernod (optional)
• 1 tablespoon plain flour
• ½ cup dry white wine
• 2 x 150g pouches The Sauce by Manu, Peppercorn
• ½ cup fish stock
• 500g skinless and boneless snapper (See Tip), cut into 5 cm pieces
• 1 cup frozen peas
• 2 tablespoons finely chopped fresh parsley
• Extra 60g salted butter, melted

Potato Topping:

• 1kg Desiree potatoes, peeled, chopped
• 50g salted butter, melted
• 1/3 cup pure cream, warmed
• 3 egg yolks
• Sea salt flakes and ground black pepper, to taste

Fish Pot Pie Method:

1. Preheat the oven to 200°C (fan-forced).
2. To make potato topping, place potatoes in a large saucepan of cold, salted water. Bring to a boil. Boil for 10-12 minutes, or until tender. Drain. Press the potatoes through a potato ricer or a metal sieve into a bowl. Add butter, cream and egg yolks and fold until combined. Season with salt and pepper. Set aside to cool.
3. Meanwhile, heat oil and butter in a large frying pan over medium heat. Add leek, fennel and garlic. Cook, stirring occasionally, until softened. Add Pernod, if using, then slightly tilt the pan to catch the flame. Cook until the flame disappears. Add flour and cook, stirring for 1 minute. Add wine and bring to a boil. Boil for 1-2 minutes, then stir in Peppercorn Sauce by Manu and stock. Return to boil, then add fish, peas and reserved chopped fennel fronds. Stir to coat. Season with salt and pepper and remove from heat. Stir in parsley.
4. Lay the fish filling in the bottom of the cast iron casserole dish. Transfer potato topping to a piping bag fitted with a 11mm star-shaped nozzle, then pipe over filling.
5. Cook in the oven for 15-18 minutes, or until the topping is golden brown and the filling is bubbling underneath. Remove. Stand 5 minutes before serving.

Manu's Tip:

Snapper can be replaced with other types of firm white fish i.e. ling, barramundi, or dory.

Le Burger Royale With The Culinary Co By Manu Cast Iron Flat Plate

Serves 4 | Prep Time: 15mins | Cook Time: 30mins

Bring the luxury of takeaway burger places to your home with the Le Burger Royale. With juicy patties and sizzling bacon, this burger really is fit for a king. The Culinary Co By Manu Cast Iron Flat Plate is the ideal companion for preparing this delectable burger and as Manu says "gets to the perfect temperature to have these patties sizzling."

Le Burger Royale Ingredients:

• 500g fatty beef mince (80% chuck & 20% brisket)
• 2 teaspoon vegetable oil
• 30g butter
• Salt & Pepper
• 8 rashers of bacon
• 4 thin slices of Swiss cheese
• 4 brioche rolls
• 4 tablespoons mayonnaise
• 1 baby cos lettuce
• 2 x 150g pouches The Sauce by Manu, Peppercorn

Caramelised Onion:

• 2 onions, thinly sliced
• 2 teaspoon vegetable oil
• 30g butter
• Salt & Pepper

Le Burger Royale Method:

1. For caramelised onion, combine onions, oil and butter in a saucepan, season to taste and stir frequently over low-medium heat until so and caramelised. Set aside and keep warm.
2. Meanwhile, mould into 4 patties making sure that they are larger than the brioche buns as the patties will shrink in size when cooking. Place on a tray, cover with plastic wrap and refrigerate for 30 minutes.
3. Place a cast iron flat plate on high heat, cut the brioche bun in halves and place them on the plate to toast, set them aside. Drizzle veg oil in the same flat plate and fry the bacon rashers until crispy, set aside, in the same pan sear burgers over medium heat until browned, 2 to 3 minutes on each sides, then top each burger with 2 slices of bacon, a slice of cheese and roast until cheese just melts (1-2 minutes).
4. Pour the Peppercorn Sauce by Manu into a saucepan, bring to boil and set aside.
5. Meanwhile, spread with mayonnaise on both sides of the buns. Top bun bases with lettuce, burger, caramelised onions and finally pour the sauce over each patty, then sandwich with roll tops and serve immediately.

Barbecued Beef Skewers With The Culinary Co By Manu Cast Iron Grill

Serves 4 | Prep Time: 30mins | Cook Time: 20mins

Elevate your next backyard barbecue with the Barbecued Beef Skewers. Skewers are a great option for barbecues, keeping the meat and vegetables in one place and making it easy to serve to guests. As highlighted by Manu, the Culinary Co By Manu Cast Iron Grill is the "ideal product for perfecting this dish" and grills vegetables and scotch fillets efficiently.

Barbecued Beef Skewers Ingredients:

• 700g sirloin or scotch fillet, cut into 2½cm cubes
• 1 red capsicum, deseeded and cut into 2½cm pieces
• 1 yellow capsicum, deseeded and cut into 2½cm pieces
• 1 red onion, cut into 2cm pieces
• 20 button mushrooms
• Sea salt freshly cracked pepper

Marinade:

• 3 cloves garlic, finely chopped
• 1½ teaspoons dry oregano
• 1½ teaspoons finely chopped fresh thyme leaves
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 120ml olive oil, plus extra for greasing the cast iron grill

The Sauce:

• 2 x 150g pouches The Sauce by Manu, French Steak
• 1 knob (30g) salted butter

Barbecued Beef Skewers Method:

1. Soak eight bamboo skewers in warm water for 20 minutes before using (or use metal skewers).
2. To make the marinade, place the garlic, oregano, thyme, red wine vinegar, Dijon mustard, olive oil and a pinch of salt and freshly cracked pepper in a bowl and whisk to combine. Pour the marinade over the meat cubes, then toss well and set aside to marinate for at least 1 hour or overnight, in the fridge.
3. Thread alternating pieces of the beef, red and green capsicum, mushroom and red onion onto eight skewers. Next, brush the skewers with the remaining leftover marinade and season the skewers with salt and freshly cracked pepper.
4. Heat a cast iron grill plate to medium-high heat. Grease the grill with some olive oil, and cook the skewers occasionally turning for 6 - 8 minutes, or until cooked to your liking. Remove from the heat and leave to rest in a warm place for 5 minutes.
5. While the kebabs are resting, pour the French Steak Sauce by Manu into a small pan over medium heat and bring to a gentle simmer. Add the knob of butter and whisk until melted and heated through the sauce.
6. To serve, arrange the skewers onto a platter and serve with French Steak Sauce by Manu on the side.

Meatball Stroganoff Pasta Bake With The Culinary Co By Manu Cast Iron Roasting Dish

Serves 4 | Prep Time: 40mins | Cook Time: 12mins

The perfect dish to bring to dinner parties or family lunches, the Meatball Stroganoff Pasta Bake is sure to be a crowd favourite. With a balance between the carbohydrates of pasta and hidden goodness of the vegetables, this pasta bake is heartwarming and delectable. Prepare this dish with the Culinary Co By Manu Cast Iron Roasting Dish (available from 4th September, 2024), a cooking essential that Manu says "is not only fantastic to cook in, it also looks fabulous on the table too!"

Meatball Stroganoff Pasta Bake Ingredients:

• 300g penne
• 50g salted butter
• 1 tablespoon olive oil
• 1 large red onion, thinly sliced
• 200g Swiss brown mushrooms, sliced
• 2 x 150g pouches Sauce by Manu, Mushroom
• 100g baby spinach leaves
• ½ cup grated Tasty cheese
• 1 cup grated mozzarella
• 2 tablespoons coarsely chopped fresh parsley

Meatballs (Makes 30):

• 600g beef mince (15% fat)
• 2 teaspoons smoked paprika
• 2 cloves garlic, crushed
• 1 egg
• 2 teaspoons Dijon mustard
• 1/3 cup panko crumbs
• 2 tablespoons finely chopped fresh parsley
• Salt and pepper, to taste

Meatball Stroganoff Pasta Bake Method:

1. Preheat the oven to 200°C (fan-forced).
2. Cook pasta in a large saucepan of boiling, salted water, until tender. Drain, reserving about 1 cup of the cooking water.
3. Meanwhile, to make meatballs, combine all ingredients in a bowl. Season with salt and pepper and mix well. Roll tablespoons of mixture into balls.
4. Heat butter and oil in a large frying pan over medium-high heat. Cook meatballs, turning occasionally, for about 6 to 8 minutes, until browned all over. Remove.
5. Add onion and mushrooms to the pan. Cook, stirring occasionally over a medium heat, until softened. Stir in Mushroom Sauce by Manu and reserved cooking water. Bring to a boil. Simmer for about 2 to 3 minutes, until thickened slightly. Remove from heat. Stir in meatballs and spinach, then pasta and tasty cheese.
6. Transfer pasta mixture to a greased Cast Iron Roasting Dish. Scatter with mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and the top is golden brown. Garnish with parsley.

Manu's Tip:

Penne can be replaced with other types of short pasta i.e. farfalle, rigatoni or spirals. Meatballs can be made up to two days ahead. Store in an airtight container in the fridge.

Herb Crusted Lamb, French Style Peas With The Culinary Co By Manu Pots and Pans

Serves 4 | Prep Time: 55mins (10 mins if you buy Manu's sauce!) | Cook Time: 15mins

Re-imagine your Sunday night dinner with Herb Crusted Lamb. With a side of French Style Peas, infuse a European touch to your meal. Using the Pots and Pans from the Culinary Co by Manu range (available from 8th August, 2024), you can create this heartwarming meal in the comfort of your kitchen. Manu advises that these pots and pans are "ideal for everyday use in the kitchen", making them a valuable addition to your cookware ensemble.

Herb Crusted Lamb, French Style Peas Ingredients:

Lamb:

• 1 rack of lamb (8 bones) Frenched and fat cap removed
• Salt & pepper
• 30ml olive oil
• 2 garlic cloves (crushed in the skin)
• 3 sprigs of thyme
• 30g butter
• 1 tablespoon of Dijon mustard
• 1 x 150g pouches Sauce by Manu, Diane

Herb Crust:

• 125g Panko breadcrumbs (or homemade)
• ½ bunch fresh parsley leaves
• ½ bunch fresh sage leaves
• ¼ bunch of fresh thyme
• 1 garlic clove (sliced)
• 120g butter (soen)
• Salt and Pepper to season

Peas:

• 250g speck bacon (cut to 1 x 3cm lardons)
• 1 white onion (trimmed & quartered)
• 1 baby cos lettuce (roughly shredded)
• 100g butter
• 500g frozen peas
• 250ml chicken stock

Herb Crusted Lamb, French Style Peas Method:

1. Place pan on medium heat, add speck lardons and cook, stir regularly for 4-5 minutes or until golden, add onions and butter, cook for another 3-4 minutes, throw in the lettuce, stir until wilted, add peas and chicken stock, turn heat to high, bring to boil, season with salt & pepper, cook until vegetables are tender.
2. Pre-heat oven to 200°C. Place breadcrumbs, herbs & garlic in a blender and combine until breadcrumbs turn bright green, add herbed breadcrumbs to the butter and mix until well combined. Roll herb paste between 2 pieces of greaseproof paper the same size of the lamb rack, set in the fridge.
3. With a sharp knife crisscross the top fat on the lamb rack and sprinkle with salt & pepper, set aside. Heat a frying pan over a medium-high heat, when oil starts to smoke place lamb rack and cook for a minute or until browned, repeat on other side, add crushed garlic, thyme and butter to the pan and base the lamb for another minute, place pan in the oven and cook for 5 minutes. Transfer the lamb rack onto a plate, set the frying pan aside and generously brush the mustard on all the flesh part of the rack and rest for 2 minutes.
4. Get the herb crust out of the fridge, peel off 1 piece of greaseproof paper and place herb paste on the lamb rack with a little bit of pressure, then peel the 2nd piece of greaseproof paper away, place the rack back onto the frying pan and into the oven for 15 minutes, out and rest for 5, ready to slice and serve.
5. Tear the sauce pouch open, pour the Diane Sauce by Manu into a sauce pan, bring to boil, you are now ready to eat, bon appetit!!!

Crumbed Pork Cutlet With The Culinary Co By Manu Dinnerware Set

Serves 4 | Prep Time: 20mins | Cook Time: 10mins

Finished with a delicious apple slaw, the Crumbed Pork Cutlet is sure to be a new family favourite. As quoted by Manu, this recipe is "an easy dish to plate". Plate upon the Culinary Co By Manu Fine Bone China Dinnerware (available from 25th October, 2024) for an elegant touch to your mealtimes. Using the perfect dinner set makes your meal look elegant and professional!

Crumbed Pork Cutlet Ingredients:

Pork Cutlets:

• 4 pork cutlets (300g each)
• Salt and pepper, to taste
• ¼ cup plain flour
• 2 eggs, lightly beaten
• 1 teaspoon Dijon mustard
• 2 teaspoons extra virgin olive oil
• 2 cups (100g) panko breadcrumbs
• 1/3 cup finely grated parmesan
• 2 tablespoons finely chopped parsley
• Vegetable oil, to shallow-fry
• 2 x 150g pouches Sauce by Manu, Diane

Apple Slaw:

• ¼ cup extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey
• ½ wombok cabbage, finely shredded (4 cups shredded)
• 2 pink lady apples, julienned
• 2 green spring onions, thinly sliced diagonally
• ¼ cup thinly sliced fresh mint
• 1/3 cup toasted slivered almonds

Crumbed Pork Cutlet Method:

1. One at a time, place cutlets between two sheets of plastic wrap and pound with a meat mallet until even thickness. Season with salt and pepper, then dust in flour, shaking off excess.
2. Combine eggs, mustard, oil and 1 tablespoon water in a shallow dish. Combine breadcrumbs, parmesan and parsley in a separate shallow dish.
3. Dip cutlets into egg mixture, then into breadcrumb mixture, pressing to coat.
4. Heat enough oil in a large deep frying pan to shallow-fry over medium heat. Cook pork for about 4 to 5 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with absorbent kitchen paper.
5. To make slaw, whisk oil, vinegar, lemon juice and honey in a large bowl. Add remaining ingredients and toss to combine. Heat Diane Sauce by Manu in a small saucepan over medium-high heat until hot.
6. Drizzle sauce over pork cutlets and serve with slaw.

Manu's Tip:

Pork cutlets can be crumbed up to one day ahead and kept in the fridge. For a change, replace cutlets with chicken breast steaks.

Veal Saltimbocca With The Culinary Co By Manu Frying Pan

Serves 4 | Prep Time: 15mins | Cook Time: 15mins

With enticing flavours, the Veal Saltimbocca is accompanied by a creamy polenta for a delightful showcase of texture and flavour. Using the Culinary Co By Manu Frypan (available from 8th August, 2024) to create this culinary delight, cooking like a professional in your kitchen is as easy as ever. As quoted by Manu, "the unique shape of these frypans makes cooking with them so versatile".

Veal Saltimbocca Ingredients:

• 1 bunch broccolini, trimmed, halved length-ways
• 200g green beans, trimmed
• 8 veal minute steaks
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 8 slices (125g) prosciutto
• 16 fresh sage leaves
• 50g salted butter, chopped
• 2 x 150g pouches Sauce by Manu, Diane
• 1/3 cup flaked almonds, toasted

Creamy Polenta:

• 5 cups full cream milk
• 175g instant polenta
• ½ cup (38g) finely grated parmesan
• 50g salted butter, chopped
• Salt and pepper, to taste

Veal Saltimbocca Method:

1. Cook broccolini and beans in a saucepan of boiling, salted water until tender. Drain. Refresh in iced water. Drain well. Place veal in a bowl with oil and garlic and season with salt and pepper. Toss to coat. Place prosciutto on a clean board and top each slice with veal. Fold one short side over, then top with sage and secure with toothpicks.
2. Meanwhile, for polenta, heat milk in a large saucepan over high heat and bring to boil. Gradually whisk in polenta, and cook, whisking constantly, until mixture begins to thicken. Reduce heat to low and cook, stirring regularly with a wooden spoon, for about 10 minutes, until the polenta is thick. Add parmesan and butter and stir to combine. Remove from heat and season with salt and pepper.
3. To cook veal, melt butter in a large frying pan over medium-high heat. Cook veal, in two batches, for 30 seconds-1 minute on each side, or until browned and cooked through. Transfer to a plate and remove and discard toothpicks. Transfer butter in a pan to a separate medium frying pan.
4. Heat a medium pan with reserved butter over high heat. Add blanched greens and almonds, toss to coat. Remove from the heat. Add The Diane Sauce by Manu to the large pan and bring to a boil. Return the veal and remove the pan from the heat. Divide polenta and greens among plates and spoon over sauce from the pan.

Manu's Tip:

Veal steaks are available from most butchers. You can replace it with chicken breast steaks - cooking time may vary.

Prepare Meals Like a Celebrity Chef With The Culinary Co By Manu Range at Spotlight

Exclusive to Spotlight, shop the new Culinary Co By Manu collection at amazing prices to elevate your cookware and dining ware at home. Test out your new cookware and discover a world of flavourful dishes with these 7 recipes from Manu. Get inspired to cook at home and experience chef quality products with Spotlight.

Shop the range in store or online, pay your way and we'll deliver your order straight to your front door. You can also visit your nearest Spotlight store, where our friendly team will help you find the perfect cookware for your meal. Discover the extensive kitchen essentials range including cookware, cast iron, kitchen utensils, chopping boards and kitchen linen as well as beautiful dining ware including table linen and dinner sets at amazing value prices at Spotlight.

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