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Home Static Content Landing Pages > Love Food Love Denby Pages >  Cast Iron Recipes

Leftover Turkey and Ham Fried Rice

Use up some of your leftover meats to make this quick and tasty dish.

Ingredients

1 cup basmati rice

2 tsp light olive or vegetable oil

2 eggs

3 spring onions, washed and sliced

1 fresh red chilli, sliced

2 cloves garlic, finely chopped or crushed

2 handfuls leftover roast turkey, roughly chopped

1 handful leftover roast ham, roughly chopped

1 handful frozen peas

fresh black pepper

1-2 tbs soy sauce

3 cm piece cucumber, chopped

1 handful fresh coriander, chopped

Method

  1. Rinse the rice and cook until its almost done but not quite. Rinse and drain in a fine colander or sieve.
  2. Heat 1 tsp of the oil in a large non-stick wok or frying pan and break in the eggs. Quickly break them up with a wooden spoon or pair of chopsticks to lightly scramble them, then leave them to set for a minute. Tip out onto a plate, cut into rough strips and set aside.
  3. Heat the remaining oil in the pan and add the spring onion, chilli and garlic and fry for a minute or two without letting the garlic brown at all. Add the cooked meats, turn down the heat and allow to heat through. Add the peas and rice and a grind of black pepper and continue to heat through, stirring occasionally.
  4. When the rice is almost heated through, sprinkle on the soy sauce then add the egg and stir to combine.
  5. Ensure the meat and rice are completely heated throughout then transfer to a large serving bowl.
  6. Scatter over the chopped cucumber and coriander before serving.


Moroccan Chicken with Chickpeas

A warming and fragrant meal that’s all cooked in your Denby cast iron casserole.

Ingredients

1-2 tbs olive oil

4-6 skinless chicken breast fillets, diced

1 heaped tsp ground cinnamon

1 tsp ground coriander

˝ tsp turmeric

2 small onions, sliced

3 cloves garlic, finely chopped

1 fresh red chilli, finely chopped

3 carrots, peeled and sliced

1 butternut squash, peeled and sliced

1 tbs harissa paste

2 chicken or vegetable stock cubes

3 cups boiling water

freshly ground black pepper

1 cinnamon stick

2x 14 oz can chickpeas in water, rinsed

handful fresh spinach leaves, washed

To serve:
few sprigs fresh coriander, roughly chopped
natural yogurt

Method

  1. Heat the oil in the Denby Cast Iron casserole and add the chicken pieces. Fry, stirring frequently, for a few minutes until sealed.
  2. Turn down the heat and add the ground cinnamon, coriander and turmeric along with the onions, garlic and chilli. Fry for a minute or two, ensuring the garlic doesn’t burn.
  3. Add the carrots, squash and harissa paste and stir to coat.
  4. Make up the stock with the boiling water in a large jug and pour over the chicken and vegetables until almost covered. You may need a little extra water. Season well with black pepper and pop in the whole cinnamon stick. Bring to a gentle simmer then reduce the heat to low and cover with the lid. Cook for 20 minutes until the vegetables are almost tender but not quite.
  5. Stir in the chickpeas and cook for a further 10 minutes until the carrots and squash are tender and the sauce is thickening.
  6. Once everything is cooked and the sauce is thickened, turn off the heat. Remove the cinnamon stick with a spoon and discard, then stir in the spinach. Replace the lid and allow to stand for a minute so the spinach is just wilting.
  7. Garnish with fresh coriander and a spoonful of natural yogurt if desired. Serve with middle eastern salads such as tabbouleh or simple green vegetables.


Chunky Slow-Cooked Steak Chilli

A rich and chunky version of Chilli con Carne.

Ingredients

2 tbs olive oil

3 lbs diced braising steak

2 small onions, sliced

2 cloves garlic, finely chopped

1-2 tsp turmeric

3 fresh red chillies, finely chopped

2 tsp ground cumin

1 tsp dried oregano

1 tsp ground coriander

1-2 tsp paprika

2 beef stock cubes

3 cups boiling water to cover

2x 14 oz can chopped tomatoes

freshly ground black pepper

2x 14 oz can red kidney beans in water, rinsed

2 green peppers, diced

To serve:
few sprigs fresh coriander, roughly chopped
fresh salsa
fresh guacamole
soured cream

Method

  1. Heat 1tbs of the oil in the Denby Cast Iron casserole and add the diced beef. Fry, stirring frequently, for a few minutes until sealed then remove and set aside.
  2. Heat the remaining oil in the casserole dish, add the onions and fry for a minute. Turn down the heat and add the garlic, chillies and all the dried spices. Fry for another one or two minutes, ensuring they do not burn.
  3. Make up the stock with the water. Add the beef back to the dish and pour over the stock and the tomatoes. Season well with black pepper and bring to a gentle simmer. Turn down the heat to low, cover with the lid and allow to cook slowly for at least an hour (either in the oven or on the hob). Check occasionally and add a little more water if required.
  4. Once the meat is tender, stir in the beans and peppers and cook for a further 20 minutes. Turn up the heat a little to thicken the sauce.
  5. Garnish with chopped fresh coriander. Serve with fresh salsa, guacamole, sour cream and rice.


Chicken with Leeks and Mushrooms in Cream Sauce

Satisfy your cravings with this comforting, hearty meal.

Ingredients

1 tbs olive oil

10 chicken thigh fillets, boneless but with skin on

1-2 tbs butter

2 leeks, washed and sliced

1 cup chestnut mushrooms, thickly sliced

1 clove garlic, finely chopped

4 oz dry white wine

1 vegetable or chicken stock cube

5 oz boiling water

freshly ground black pepper

5 oz heavy cream

large handful mixed fresh herbs (such as parsley, thyme and sage), chopped

To serve
Buttery mashed potatoes
Mashed sweet potatoes and carrots
Steamed green vegetables

Method

  1. Heat the oil in the Denby Shallow Cast Iron dish and add the chicken pieces skin side down. Fry for a few minutes until golden then turn and seal the other side. Turn down the heat and cook for a further 5-10 minutes depending on size, until just cooked through. Remove from the pan and set aside. Alternatively, seal in the pan then transfer to the oven for 10-15 minutes until cooked.
  2. Meanwhile make up the stock with boiling water.
  3. Add the butter to the dish and fry the leeks and mushrooms for a few minutes until lightly golden then add the garlic and fry for another minute.
  4. Pour in the white wine and bubble for a minute then add the stock.
  5. Return the chicken pieces to the pan, season well with black pepper and allow to heat through. Pour over the cream and herbs and bubble gently for a few minutes until slightly thickened.
  6. Garnish with a few extra chopped herbs scattered over the top and serve with mashed potatoes, mashed sweet potatoes and steamed green vegetables.
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