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A NEW HEALTHY WAY OF COOKING Originating from Portugal and now easily available in the UK is a new healthy cooking appliance that is simple and easy to use. brings to you the Cataplana. Just like a slow cooker you place all of the ingredients into the Cataplana and seal the lid with the clips at each side. You can place the Cataplana directly onto heat, gas electric, in the oven or even a BBQ. The heat generates steam that builds up in the sealed Cataplana, cooking the food making it a healthy cooking alternative and even better, not much washing up! The Cataplanas come in various sizes from cooking for individuals to larger groups and prices start at £34.00. Available in Copper or Stainless Steel they also make in interesting feature in the kitchen and a great conversation topic for dinner parties. has some great recipe ideas, which we have included or for a more detailed tried and tested recipe book, please contact and one will be posted to you. On the website there is a review section where consumers can post their very own recipe ideas to share will other Cataplana fans. For more information or to see the selection of Cataplanas visit - ends – January 2008 For further press information or to arrange a promotion please contact Lisa Robinson at Flare Communications 01322 522 166 or email Recipe Ideas Cataplana Mussels Ingredients: - 2lbs mussels, de-bearded and washed - 3 shallots, sliced - ¼ tsp garlic - 2 lemons, juice of - 1 tbsp chives cut into ¼ inch sticks) - 1 tbsp chopped chervil - 1 tbsp tarragon - 1 tbsp Italian parsley - ¼ cup white wine - 2 tbsp butter Method Toss all ingredients in the cataplana Close lid and place in a hot oven or on the stove for approximately 8 minutes 260° Open cataplana and serve immediately Top Tip: open the Cataplana at the table and use one side for discarded shells Chicken Cataplana Ingredients: - 1lb boneless chicken cut into 1 inch pieces - 1lb clams or mussels in shells - 1 clove of garlic - 4oz onions - 2tb olive oil - 1oz Fresh chopped parsley Method: Scrub the clams or mussels and peel and finely chop the onions and garlic Heat the oil in the cataplana and fry the onion and garlic for two minutes, then add the chicken and cook over a medium heat for 10 minutes with the lid sealed, turning occasionally to ensure it is thoroughly cooked Add the shellfish replace the lid and cook for 5 minutes, shaking hard every minute or so until the clam or mussels shells have opened Discard any that won’t open. Serve in the cataplana or in a warm dish with parsley sprinkled on top

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This article was published on Saturday 17 May, 2008.
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Kitchen to Table Limited
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