safari chef paella pan

Protect the Paella Pan and lid in transit and storage using the branded storage bag.

Cadac Paella Pan 30 specification

• 28cm diameter cooking surface
• Suitable for the Cadac Safari Chef 30 and 2 Cook 2 range of products
• Ceramic coated non stick pan
• Stainless steel lid
• Stay cool handles for safe handling during cooking
• Storage bag
• Overall weight - 1.35kg
• Dimensions - 28 x 28 x 4cm

Cadac Paella Pan 40 specification

• 36cm diameter cooking surface
• Suitable for the Citi Chef 40/FS and Grillo Chef 40 BBQs
• Overall weight - 1.7kg
• Dimensions - 38 x 40 x 5cm

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Cadac Safari Chef 30 Paella Pan

• Fits Safari Chef 2
• Cooking area: ø 28cm
• Non-stick cooking surface
• Complete with lid
• Easy to clean

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Product Information

The Cadac Paella Pan 28 is a lightweight and easy to clean, non-stick ceramic pan. The pan is easy to handle thanks to the large stainless-steel handles on either side and is ideal for preparing risottos, paellas, pasta dishes, breakfasts and other meals. For use on the CADAC Safari Chef 2 range of gas BBQs or any other gas or electric hob. Complete with lid.  

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Cadac 30 Paella Pan

Description.

Main Description

Fits: Safari Chef 30

From paella to pancakes and bacon, the popular paella pan is incredibly versatile and is a must for any Safari Chef 30 owner. Complete with lid.

The 28cm Paella pan is an interchangeable cooking that can be used as an additional cooking option on your Cadac Safari Chef 30 range of BBQ's. It can also be used on a gas or electric stove or hob. 

The 28cm Paella pan is made from high quality pressed aluminium which allows for excellent heat distribution and retention.

The 28cm lightweight but thick aluminium non-stick coated pan is easy to use and clean. High quality stainless steel handles allow for easy handling. The pan is ideal for preparing risottos, pasta dishes, breakfasts and other meals for a large number of people. For use on the Cadac Safari Chef 30 range or any other gas or electric hob. The underside of the pan is a clear, steel-machined finish. A convenient storage bag is included.

• Fits Safari Chef 30 and 2 Cook 2 Ranges
• Offers Maximum Versatility
• Stainless Steel Handles
• Ceramic Coated
• Stainless Steel Lid Included
• Storage Bag Included
• Cooking Surface 28cm

Cadac Safari Chef 30 Paella Pan -Product Code: 8635

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Cadac Paella Pan 30 - 8635

• Availability: In Stock

Description

The Cadac Paella Pan 30 is a lightweight but thick aluminium non-stick coated pan that you can use with the Safari Chef range. It is easy to use and clean. Made from high quality stainless steel the handles allow for easy handling. The pan is ideal for preparing risottos, paellas, pasta dishes, breakfasts and other meals for a large number of people. For use on the Cadac Safari Chef 2 range or any other gas or electric hob. The underside of the pan is a clear, steel-machined finish. A convenient storage bag is included. This popular pan is incredibly versatile, includes a lid. Where ever or whatever you're exploring, do it with a Safari Chef 2 Paella Pan!

Diameter - 28cmø Height      - 4cm

Free delivery on all orders over £50.00 (exceptions apply)

Delivery cost is calculated at checkout of your order. If you would like to view full delivery prices before placing your order please click here to see our delivery policy . Alternatively, once your item is placed in your shopping cart you can click on the cart at the top right of the page. You can then add your delivery town and post code to the delivery calculator to view the delivery cost of your order before going through the check out.

Specifications

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• Ensaladilla Rusa

Origin: Spain and other origins

Ensaladilla rusa -also called Olivier salad- is typically from Russia but so popular and extended in Spain that it's been included in the national Spanish gastronomy and it's a typical salad in Spanish schools and summer camps in Spain .

Nowadays ensaladilla rusa is a potato salad, mixed with tuna and mayonnaise as well as other vegetables and it's served as a "ración " and also very commonly as a tapa . It can be found in most bars and any typical Spanish restaurants. But its original ingredients not only were very different (in fact it appears to have barely contained potatoes, if any) but mysterious too.

Ensaladilla rusa was invented in 1860 by Lucien Olivier chef and co-owner of restaurant Hermitage in Trubnaya Square, one of the best known restaurants in Moscow at the time and it would soon become it's hallmark dish. But Mr. Olivier maintained the ingredients of his salad as a state secret, as well as the dressings he used and took this secret to the grave

There were many that tried to steal his recipe, and the one who got closest to achieve it was his own cook. Mr. Olivier would go into a room by himself to prepare it. Legend says that on one occasion Mr. Olivier was called out of this room on an urgent matter, an occasion the cook took advantage of to go in and make note of the elements on the table.

Once the cook was fired he began working for a less notorious restaurant and tried to emulate his ex-boss' formula unsuccessfully; those who tried it said the dressing was different and the dressing' secret ingredients are still in Olivier's grave.

In 1904 a group of investigators managed to determine the ingredients of ensaladilla rusa . They interviewed people who dined in his restaurant and the conclusion of the ingredients was: roast capercaillie , smoked duck, cow tongue, cured bear meat, tails and legs of some crustaceans, shrimp, russian crab, smoked sturgeon, capers, fresh cucumbers, truffles, hard boiled eggs and other vegetables, some of them cooked, some raw. Apparently the vegetables varied according to availability.

As many of those ingredients are unavailable in Spain, ensaladilla rusa is defined as a "macedoine" of vegetable and meat products, fish and shellfish, cut brunoise mixed with mayonnaise. The final result depends on the successfully or unsuccessful combination of products.

Ensaladilla Rusa | Salad Olivier

Ingredients:

*These ingredients are more or less the basic ones used, however you can add or subtract any of them to your taste. Ensaladilla rusa is normally prepared for a large party as it requires a large amount of ingredients

• 1/2 kilo of potatoes
• 1 large carrot (approximately 100 grams)
• 1 small tin of tuna, preferably in olive oil
• 1 mayonnaise jar
• 50 ml of olive oil
• strips of sweet pepper

Preparation

• In a sauce pan large enough for the potatoes, the carrot and the eggs boil plenty of water
• Clean the potatoes, carrot and eggs under the running water. When the water boils add the ingredients to the water and two tsps of salt
• After 10 minutes on the fire remove the eggs from the pan. After 10 more minutes (20 in total) remove the carrot. If the potatoes are cooked remove as well, if not leave for 10 or 20 more minutes, until they're soft
• Cool the eggs under the running water, when they're cool enough remove the shell. Separate the egg white from the yolk. We'll use the whites, but the yolk will serve to decorate, so don't throw it away.
• Dice the egg whites and put it in a large bowl, where all the ingredients will be mixed
• When the potatoes and carrots have cooled a bit, peel the potatoes and cut the carrot in brunoise
• Add the potatoes in the bowl, pour olive oil and mix well, then add the carrot
• Drain the oil from the tuna tin and add to the rest of ingredients. Mix well
• Add 3/4 of the mayonnaise jar and mix again
• Transfer the salad to a platter and give it the preferred shape
• With a spatula smear the rest of the mayonnaise on the ensaladilla rusa to give it a homogeneous appearance
• Sprinkle the egg yolk on top of the salad, decorate with the olives and sweet pepper strips and serve

Ensaladilla rusa is a great side dish for any meal and it goes well with meats as well as rice and other dishes. Should you ever go to Spain, don't forget to try this salad, whose origin may be Russian, but now it's an emblematic recipe of the Spanish cuisine.

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2018 Primetime Emmy & James Beard Award Winner

Reviving classic Russian cuisine

Oct 19 2018.

Roads & Kingdoms talks to Russian chef Vladimir Mukhin of Moscow’s super-restaurant, White Rabbit.

Still in his mid-30’s, Vladimir Mukhin is already one of Russia’s best known chefs and the leading culinary light of the White Rabbit Group, which has 16 restaurants around the country. The most well-known of these, Moscow’s  White Rabbit , was named one of the 50 best restaurants in the world last year. Roads & Kingdoms’ Nathan Thornburgh talked to Mukhin in Moscow about being a fifth-generation chef, reviving classic Russian cuisine, and finding good product in the age of embargoes.

Nathan Thornburgh: Tell me about White Rabbit, what is the food? What are you trying to accomplish there?

Vladimir Mukhin: The White Rabbit is a big restaurant. We’re trying to revive Russian cuisine. I’m a fifth-generation chef, so I’m passionate about the food we create. During the Soviet Union period, we killed Russian food. Classic Russian recipes became too simplified. For example, usually you drink tea, but if you want to be, just to be creative, want to make the tea with milk, you can’t. It would be like stealing milk from the government. People went to jail.

When I was growing up, I remember my grandfather coming to the kitchen and crying because he couldn’t experiment with his food.

Thornburgh: Wow. I remember this famous photo session with Che Guevara which came up with some of his best pictures, maybe two incredible iconic portraits came from an entire roll of film, and the photographer went to him and showed him this roll of film and Che said, What the hell are you doing? You wasted all of these images. You took 30 pictures to get one? That’s the government’s film. It’s a similar mentality.   So you’re telling the story of a kind of cuisine that was lost on the Soviet history and now you’re playing with this idea of finding it again. What does your process look like? Do you get as many grandmothers as you can round up and just kind of shake recipes out of them? How were you doing this?

Mukhin: I just try to work with as many local farmers and producers as I can, so we can use as many Russian ingredients as we can.

Thornburgh: So this is a close relationship.

Mukhin: Yes. I traveled throughout Russia—not just the big cities, but also the villages to talk with older people.

Thornburgh: You know I think people don’t understand the vastness of Russia, and how big it’s collection of cultures and languages and cuisines is. What parts of the country influences your food?

Mukhin: I’m inspired by the whole country. It’s a big territory, and sometimes it feels like it’s too big. I try and use different techniques and ingredients from all over the country, which I think makes my menus distinct.

We have an a la carte menu with about 50 dishes of classical Russian food. Everything looks modern because I’m a young chef. But if you close your eyes and try these dishes, you’ll taste 100% classic Russian flavors.

I want to highlight all aspects of Russian cuisine. Before the Olympic Games in Sochi, we opened a restaurant there, not just to make money, but to expose people visiting for the Olympics to Russian food. That’s why we opened The Red Fox restaurant. It’s all about Russian ingredients.

Thornburgh: Sochi, at least when I’ve been there, is like a Miami Beach. It’s like a place to get pizza and sushi, and go to the nightclubs.

Mukhin: You been?

Thornburgh: Yeah.

Mukhin: It’s crazy.

Thornburgh: It’s a little crazy, but it’s interesting to bring in Red Fox and sort of say okay, because people are coming out, let’s bring Russia to Sochi.

Mukhin: It was incredible. We had thousands of visitors at the restaurant.  

Thornburgh: So you really looked internally for inspiration. Did working outside of Russia motivate you to focus on Russian cuisine?

Mukhin: Yes. I spent time working in Avignon, France. I worked with Christian Etienne, and he would make a special Russian meal once a year.  It was crazy.

Thornburgh: How was the food?

Mukhin: It was shit. I told him that I would cook real Russian food for him, and I did. I cooked borscht, blinis, and other classics. He liked it and said that once a year we should use my recipes, but with his influence. I agreed, and we went on to make amazing food. Eventually, I wanted to come back to my motherland. So I left and I started working on making White Rabbit a reality.

Thornburgh: When people go to White Rabbit, what are they going to find?

Mukhin: Someone once told me that there is a new Russian cuisine and an old Russian cuisine. I think Russian cuisine is going through an evolution. So I hope people will come and see evolution at White Rabbit.

Thornburgh: Great. Always good to end on an invite. Thank you.

Mukhin: Thank you so much.

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Paella Pan 50

£ 55.00

• Fits Carri Chef 50, Citi Chef 50 & Braai Ranges
• Offers Maximum Versatility
• Stainless Steel Handles
• Ceramic Coated
• Storage Bag Included
• Cooking Surface 47cm

Description

Additional information.

An interchangeable cooking surface that can be used as an additional cooking option on the Carri Chef 50, Citi Chef 50 and Braai ranges of gas BBQs.

The lightweight Paella Pan 50 is incredibly versatile, from pancakes and paella to curries and casseroles. The ceramic GreenGrill coating is easy to clean and is supplied with a bag.

Cooking surface: 47cm

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