Smith - Cast Iron Skillet Recipes: 50 Delicious, Breakfast, Lunch And Dinner Recipes You Can Cook With Cast Iron Skillet For You And Your Family

Cast Iron Skillet Recipes 50 Delicious, Breakfast, Lunch And Dinner Recipes You Can Cook With Cast Iron Skillet For You And Your Family BY Aaron Smith
All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. Copyright 2015
Table Of Content
INTRODUCTION The cast iron skillet has made an incredible come back to the culinary world in the past few years. Avid cooks in search of a durable, inexpensive and effective saucepan are all now choosing to use the cast iron skillet, whose benefits far outweigh those of the non-stick and aluminium cookware. Not only is the cast iron skillet incredibly easy to clean, it cooks food beautifully and does not emit the toxic fumes of other manufactured cookware. This report will present recipes designed to make the most of your cast iron skillet.

Simple, healthy and inexpensive recipes that best exemplify what an effective tool the skillet it. Recipes are categorised by breakfast, lunch, dinner and dessert, and though some require the minimal use of other utensils, all recipes primarily use the cast iron skillet. So don your apron, heat up the oven and enjoy revolutionising the way you cook.

Serves 2 Ingredients: 200g smoked salmon trimmings cup of chives, finely sliced 6-8 asparagus spears, ends sliced off 6 eggs, beaten 25g butter Method:

1. Heat the 25g of butter in the cast iron skillet over a medium heat. Add the asparagus spears and cook for 2-3 minutes, until the spears begin to become tender. Add the smoked salmon trimmings to the pan.
2. Combine the beaten eggs with the sliced chives and mix.

   Pour the mixture over the asparagus and salmon and allow to cook for 2-3 minutes.

3. Place the skillet under a medium grill until the top of the omelette is golden brown and crispy. Season with black pepper and serve.

Serves 2 Ingredients: 200g chorizo sausage, sliced into 1cm pieces 1 red pepper, deseeded and sliced cup of flat leaf parsley, roughly chopped 6 eggs, beaten cup parmesan cheese 2 slices wholemeal bread (to serve) Method:

1. Heat the skillet over a medium flame. Add the chorizo and cook for 2-3 minutes, until the oil is being released. Then add the sliced red pepper and cook for a further 2 minutes.
2. Combine the parmesan, beaten eggs and parsley then pour over the chorizo and pepper, stirring to ensure the egg is broken up. Cook for a further 3 minutes, until the eggs are firm, then serve on the toasted bread.

Serves 2 Ingredients: 4 spring onions, sliced thinly 1 cup mature white cheddar 6 eggs, beaten 25g butter 2 slices wholegrain toast (to serve) Method:

1. Heat the skillet over a medium flame and add the butter. Add the spring onions and cook for 2-3 minutes until tender.
2. Combine the cheddar with the eggs, adding a dash of milk if the mixture becomes too thick.

   Pour the mixture over the onions and mix. Cook until the eggs are firm then serve on the toasted bread.

Serves 4 Ingredients: 4 eggs 1 tin chopped tomatoes red chill, chopped and deseeded white onion, diced cup coriander, roughly chopped 4 flour tortillas (to serve) Method:

1. Heat a splash of oil in the skillet over a medium heat. Add the chilli and onions and cook for 2-3 minutes. Add the tinned tomatoes and simmer for 3 minutes.
2. Make a small pocket in 4 corners of the pan with a spoon or ladle. Crack the eggs into the pockets then place the skillet beneath a medium grills. Cook for 4-5 minutes until the eggs are firm.
3. Scatter the chopped coriander over the mixture and serve with the flour tortillas.

Serves 4 Ingredients: 2 Cumberland sausages, sliced into 1cm discs 2 rashers of bacon, sliced 100g black pudding, crumbled 6 chestnut mushrooms, sliced 6 cherry tomatoes, halved cup flat leaf parsley, roughly chopped 4 eggs, beaten Method:

1. Heat the cast iron skillet over a medium heat and add the sausage and bacon pieces.

   Cook for 2-3 minutes then add the mushrooms and black pudding, continuing to cook for a further 3 minutes.

2. Combine the parsley with the beaten eggs and pour the mixture over the ingredients in the skillet. Scatter over the tomatoes and place under a medium heated grill for 2-4 minutes, until the eggs are firm.
3. Remove from the grill and leave to cool for 10 minutes before slicing into quarters and serving.

Serves 2 Ingredients: 200g porridge oats 200ml semi-skimmed milk cup blueberries cup blackberries cup redcurrants 1 tbsp honey Method:

1. Heat the skillet on a medium heat and add the fruits and the honey. Mix together and allow to stew for 5-7 minutes.
2. Add the oats along with the milk. Stir thoroughly and cook for 5-6 minutes or until the mixture begins to thicken. Serve steaming hot in deep bowls.

Serves 2 Ingredients: 200g porridge oats 200g semi-skimmed milk 1 apple, peeled, deseeded and diced 1 tbsp cinnamon 25g butter 1 cup sultanas Method:

1. Heat the skillet over a medium flame and add the butter, apples and cinnamon. Cook for 3-5 minutes until the apples are tender then add the sultanas and cook for a further 2 minutes.
2. Add the oats and milk and cook for 3-5 minutes until the mixture thickens.

   Serve steaming hot in a deep bowl.

Serves 4 Ingredients: 100g flour 250ml milk 1 egg 100g blueberries 50g butter Method:

1. In a mixing bowl, combine all ingredients except the butter, sieving the flour into the mixture. Heat the skillet over a medium flame and add about a quarter of the butter. Once melted, place a ladle full of the mixture into the skillet. Cook until the bottom can be prised from the bottom of the pan and then flip. Cook for a further 2-3 minutes on the opposite side. Repeat process for remain mixture.

Serves 4 Ingredients: 100g flour 250ml milk 1 egg 3 tbsp peanut butter 50g butter Method:

1. In a mixing bowl, combine all ingredients except the butter, sieving the flour into the mixture.

   Heat the skillet over a medium flame and add about a quarter of the butter. Once melted, place a ladle full of the mixture into the skillet. Cook until the bottom can be prised from the bottom of the pan and then flip. Cook for a further 2-3 minutes on the opposite side. Repeat process for remaining mixture.

Serves 2 Ingredients: 2 sausages, sliced lengthways 1 small red onion, sliced 100g cheddar cheese, sliced 4 slices of thick, white bread 25g butter Method:

1. Heat the skillet over a medium flame and add the sausages. Cook for 5 minutes, turning occasionally, then add the onions and cook for a further 3 minutes.
2. Meanwhile, place the cheese slices onto the thick white bread.

   Evenly distribute the sausage and onions onto each sandwich then press the remaining bread slices firmly on top.

3. Heat the butter over a medium heat and place the sandwiches into the pan. Cook on each side for approximately 3 minutes until the cheese has melted.

Serves 4 Ingredients: 2 cups white rice 1 tin kidney beans 2 avocados, peeled and sliced into quarters 8 eggs 1 tomato, diced Method:

1. Heat 4 cups worth of water in a large saucepan. Bring to the boil then add the rice. Cook for 10 minutes until the water is partly absorbed, then add the kidney beans and cook for a further 5 minutes. Remove from the heat and cover.

Next page