A few weeks ago, I headed into London to see the new Grill Circle and Copper Stone Pans from JML. Our chef for the event was the lovely Phil Vickery.
Phil was very honest from the start and advised that when JML first contacted him, he was dubious about their claims. He advised that if he was sent the items to test then he would consider working with them if he thought they were any good.
First up, Phil demonstrated the Grill Circle to us. He advised that it was good as you could cook both the meat and sauce at once due to the various compartments. He made a gorgeous salmon dish which he advised worked perfectly on the grill as the salmon could caramelize without burning. The grill works by draining any fat away into a removable drip tray. You could also place the grill on your table and cook the food infront of you making it a fun gadget for a dinner party.
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| Photo Credit JML |
As a thank you for attending the event, we were given a small Copper Stone Pan to try for ourselves. I have a number of items of stoneware that I had accumulated from a number of Pampered Chef parties over the years. I was particularly impressed by the ease of cleaning the Copper Stone Pan. Once seasoned it is incredibly non stick. However, unlike other stoneware I own, you can use washing up liquid on in and even put it in the dishwasher.
The main advantage of the Coppers Stone Pans is that you don't need to use lots of oil in them. Making for a healthier meal. It is also fine with caramelized sugar. This can easily wreck a pan, but in the pineapple with chilli and vanilla syrup that Phil made us, it came off easily.
When I came back home, I felt the need to have a go at this recipe myself. Firstly, as it tasted fantastic and secondly as I wanted to test out my pan. I can tell you it tastes really good without the chili as I had to do just the vanilla syrup for my boys. As an adult though the chili really gives it a kick and makes it special.
Phil Vickery's Pineapple With Chilli And Vanilla Syrup
- 100ml cold water
- 150g caster sugar
- 1 vanilla pod, split and seeds scraped out (I didn't do this as I have a vanilla grinder so I used a few turns of this.)
- 1 small red chilli, split with seeds removed. Finely chopped.
- 55g unsalted butter
- 1 medium pineapple
- Place the water, sugar, chopped chilli and vanilla into a saucepan and bring to the boil.
- When boiling take off the heat and leave to one side to infuse.
- Melt the butter in a Copper Stone Pan. When it bubbles add the slices of fresh pineapple. (It is best to dry them between kitchen towel first.) Brown each side.
- Add the chilli and vanilla syrup. The butter will thicken the syrup.
- Serve with vanilla ice cream or greek yoghurt.
I have been impressed with the non stick properties of the Copper Stone Pan that I was given and its ease to clean. I am also looking out for Phil's latest cookbook which will be out in November. He is working with Diabetes UK to produce a cookbook which focuses on healthy eating for everyone and you could see his passion for the subject when you spoke to him.
Have you tried any products from JML? What products from their range would you recommend?
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