Tag Archive: bbq

  1. Burns Night Haggis Kebabs with a Honey and Whisky Glaze by BBQ Explorers

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    If you’ve never tried Haggis before then this innovative taken on the classic could be your perfect introduction. These Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties are a warming, exciting, and delicious take on a Scottish classic so why not give them a try?

    What is Burns Night?

    A Burns Night Supper usually takes place on 25th January because it is the birthday of Robert Burns, a famous Scottish Poet. The evening traditionally involves a reading of the famous poem Address to a Haggis, a ceilidh, and lots of whisky!

    BBQ Explorers use our Stainless Steel Tri-Ply range so check out what we love about it here and take a look at their other amazing recipes.

    “Burns suppers are a celebration of the life and poetry of the poet Robert Burns and these kebabs add a new dimension to any dinner.” – BBQ Explorers

    Potatoes par boiling in a ProWare stainless steel saucepan for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
    Burns Night Haggis Kebabs with a Honey and Whisky Glaze

    Serves: 6

    Ingredients for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties

    • 900g haggis
    • 900g of your favourite sausages (Cumberland and Lincolnshire sausages work well)
    • 1.5 tbsp runny honey
    • 1.5 tbsp whisky

    For the neaps and tatties…

    • 1 medium swede peeled and roughly chopped into 1.5cm cubes
    • 850g Maris Piper potatoes peeled and cut into roasting potato size pieces
    • 3 carrots peeled and chopped into small pieces
    • Goose fat
    • 5 garlic cloves
    • Sea Salt

    Equipment

    Burns Night Haggis Kebabs with a Honey and Whisky Glaze
    Burns Night Haggis Kebabs with a Honey and Whisky Glaze
    Roast Potatoes in ProWare Roasting Pan

    Cooking Method for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties

    1. Firstly, preheat your BBQ for indirect grilling.
    2. Next, remove the sausagemeat from the skins and then mix with the haggis in a bowl.
    3. Divide into six pieces, roll and thread each piece onto a skewer and then put them in the fridge for at least one hour.
    4. Put the potato pieces into a stainless steel tri-ply saucepan filled with lightly salted water and then parboil them for 15 minutes. Next, drain the water and put the potatoes to one side.
    5. Add two tablespoons of goose fat and five slightly smashed garlic cloves to a roasting pan and then heat it up on your bbq but make sure not to cook over direct heat.
    6. Add the potatoes and a teaspoon of sea salt to the roasting pan and then cook them over indirect heat for one hour at 200°C.
    7. Boil the swede chunks for 35 minutes and then add the carrot pieces after 20 minutes.
    8. Remove the potatoes from the heat, add the cooked swede and carrots to the roasting dish and then gently smash.
    9. Time to cook the kebabs! Place them on your BBQ and cook over indirect heat for around 25 minutes, turning regularly.
    10. Next, place the roasting dish back on the bbq and cook at 200°C for 20 minutes over indirect heat (but this can also be cooked in your oven)
    11. In a ProWare Kitchen milk pan, add the honey and whisky. Gently heat for one minute and then brush the glaze all over the kebabs after 20 minutes.
    12. Remove the kebabs once they hit an internal temperature of 75°C, let them rest for a couple of minutes and serve with the smashed neeps and tatties.

    These Burns Night Haggis Kebabs with a Honey and Whisky Glaze are ideal for a Burns Night celebration so get cooking!

  2. Smoked Mackerel, Spinach and Pea Risotto by BBQ Explorers

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    BBQ Explorers are back with their latest BBQ recipe… risotto! If you’ve never cooked a risotto on the BBQ then what are you waiting for? Be guided through this Smoked Mackerel, Spinach and Pea Risotto by BBQ Explorers. Mackerel can be substituted for other smoked fish to suit your tastes and risotto is also a great recipe for batch cooking!

    “Risotto is such a versatile dish and can be customised with various ingredients. This recipe is an autumnal family favourite in our house and can be cooked on a bbq or in your kitchen.

    It’s delicious, packed with flavour and easy to make. The Proware Kitchen Stainless Steel Tri-Ply Sauté Pan is ideal for creating this tasty dish in an outdoor cooking environment.”

    Neal Ashford, BBQ Explorers

    Smoked Mackerel, Spinach and Pea Risotto by BBQ Explorers
    Smoked Mackerel, Spinach and Pea Risotto by BBQ Explorers
    Smoked Mackerel, Spinach and Pea Risotto by BBQ Explorers

    Serves: 4

    Ingredients for the Smoked Mackerel, Spinach and Pea Risotto

    • 75g unsalted butter
    • 2 onions, finely chopped
    • 400g risotto rice
    • 150ml white wine
    • 1.5 litres of fish stock
    • 280g smoked mackerel
    • 4 spring onions
    • 110g spinach
    • 150g frozen peas

    Equipment

    Cooking Method

    1. Heat the butter in the sauté pan and then fry the onions for five minutes until softened. Stir in the risotto rice and mix with the butter for a couple of minutes before adding the white wine. Keep stirring until most of the alcohol has disappeared.
    2. Add about half a litre of the fish stock to the pan and then let it gently simmer for 15 minutes. Add the next half litre and season with salt and pepper before adding the remainder of the stock.
    3. When most of the stock has been absorbed by the rice, add the peas and cook them for a few minutes.
    4. Peel the skin away from the mackerel and tear it into pieces. Then, add the mackerel to the risotto and cook it for a couple of minutes.
    5. Finally, add the spinach and let it wilt a bit before taking it off the bbq.
    6. Serve immediately, garnish with the spring onions and add parmesan cheese if you think it needs additional flavour.

    Enjoy this fantastic recipe and check out BBQ Explorers’ other recipes on our website because there is something for every occasion! If you liked their Smoked Mackerel, Spinach and Pea Risotto, make sure take a look at the paella!

  3. BBQ Beef Bourguignon by BBQ Explorers

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    BBQs don’t just have to be for the summer, or limited to burgers and sausages. This irresistable Beef Bourguignon by BBQ Explorers, created using our Stainless Steel Tri-Ply Stockpot over hot charcoal, proves just that. They also used our Stainless Steel Tri-Ply Sauté Pan to fry the shallots and bacon lardons.

    Make sure you follow BBQ Explorers on social media and you can check out the other fantastic BBQ recipes they’ve created using our Stainless Steel Tri-Ply 35cm Roasting Pan and our Stainless Steel Tri-Ply Sauté Pan in our Recipes section here.

    To try our products out on your BBQ, head to our shop now!

    Saute Pan on the BBQ for BBQ Beef Bourguignon by BBQ Explorers
    Stockpot next to the BBQ for BBQ Beef Bourguignon by BBQ Explorers
    BBQ Beef Bourguignon by BBQ Explorers

    Serves: 8

    Ingredients for the BBQ Beef Bourguignon

    • 1.6kg braising steak cut into large chunks
    • 4 large carrots
    • 4 sticks of celery
    • 4 cloves of garlic
    • 2 teaspoons of Dijon mustard
    • 4 bay leaves
    • 4 sprigs of thyme
    • 2 onions
    • 850ml of red wine
    • 50g of plain flour
    • 30g of unsalted butter
    • 1 tbs tomato puree
    • 300g bacon lardons
    • 200g chestnut mushrooms
    • 200g button mushrooms
    • 300g shallots
    • 2tbs Rapeseed oil
    • Salt & pepper
    • 500ml beef stock

    Equipment

    Cooking Method for the BBQ Beef Bourguignon

    1. Chop the braising steak into large chunks and put in a large bowl with 2 bay leaves, a few sprigs of thyme, 1 bottle of red wine, Dijon mustard and some pepper. Cover it and leave it in the fridge overnight.
    2. Prepare your BBQ for cooking.
    3. Strain the marinated meat, pat it dry with kitchen paper, and keep the wine mixture for the cook before coating the meat with the plain flour.
    4. Heat the rapeseed oil in a large stock pot and then brown the meat.
    5. Add 100ml of wine to a ProWare Stainless Steel Tri-Ply Stockpot and fry the roughly chopped onions, carrots, celery and garlic. After a minute, stir in the tomato puree and cook for around 10 minutes.
    6. Return the beef to the stockpot and add the saved wine mixture. Season well, add a few sprigs of thyme and a couple of bay leaves. Give it all a good stir, bring it to a simmer, and cover with the stockpot lid. Cook for around 1.5 hours until the meat is tender.
    7. Take the stockpot from the BBQ and then put to one side.
    8. Put a little rapeseed oil into a ProWare Stainless Steel Tri-Ply Sauté Pan and add the shallots and bacon lardons then fry them for around ten minutes.
    9. Remove the sauté pan from the BBQ and replace with the stockpot. Stir in the bacon and shallots and add the mushrooms, then heat for a further 30 minutes.
    10. Serve with mashed potatoes and some green vegetables. It’s delicious.

  4. Roast Leg of Lamb with Rosemary and Garlic by BBQ Explorers

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    We’re so grateful to BBQ Explorers for providing this recipe! Check them out here.

    BBQ’d bone-in leg of lamb with rosemary and garlic is delicious. It’s a family favourite and ideal for that big occasion any time of year.

    There is something very special about cooking meats over charcoal instead of an oven that will take your meal to a whole new level.

    The marinade is simple to make and full of flavour. All you need is rapeseed oil, a few cloves of garlic roughly chopped and a few sprigs of fresh rosemary.

    Ingredients

    • bone-in leg of lamb
    • 2 tbs chopped fresh rosemary
    • 5 cloves garlic, peeled and roughly chopped
    • 200ml rapeseed oil

     

     

     

     

     

     

     

     

     

    Step by step guide:

    1)   In a bowl combine the oil, garlic and rosemary.

    2)   With a sharp knife, slice slits all over the leg of lamb and rub the mixture all over. Place the lamb in the fridge for at least 4 hours or overnight.

    3)   Remove the lamb from the fridge two hours before cooking to get it up to room temperature.

    4)   Set your bbq up for indirect cooking and make sure that the cooking temperature is around 180 degrees C. You can cook this on any charcoal or gas bbq as long as it has a lid.

    5)   Place the marinaded lamb in a Proware-Kitchen roasting pan. To keep the meat off the metal surface you can place a few carrots underneath.

    6) Add the pan to the bbq and close the lid. It’s that simple. I’m a big fan of cooking to temperature and not to time. I use a meat probe throughout the cook so that I know the cooking temperature.

    7)   The leg of lamb is ready once it’s hit an internal temperature between 56 – 66 Degrees C. If you like your lamb medium rare take it off the heat at around 56 Degrees C and if you like it medium take it off at 66 Degrees C.

    8)   Remove the lamb from the bbq, cover with foil and let it rest for thirty minutes before carving. It’s going to be delicious.

    Serve with your favourite vegetables. This is a delicious roast dinner.

  5. Time For a Dip – 3 Summer Recipes

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    Summer is finally on it’s way and we all champing at the bit to dust off the barbecue, wait for a gap in the clouds and enjoy some al-fresco dining. Dips are the ideal summer food; cool, quick and easy. They are especially great for entertaining, often requiring little to no cooking and can be ready to serve in minutes with some crusty bread, vegetables or tortilla chips. Likewise, they can be made in advance and kept in the fridge until needed.

    We have some great recipes for you to try. All of these will work perfectly for an impromptu barbecue, a party or just a Friday night in with a bottle of wine. All of these dips are suitable for vegetarians and don’t require a food processor!

    Whipped Feta Dip

    This is a great way to incorporate the fresh tang of feta in to all sorts of things. Try it in a sandwich with some avocado and sliced cucumber. Remember, a little goes a long way as it’s quite rich.

    Serves: 4

    Prep time: 5 minutes

    Cooking time: No cooking required

    Ingredients

    • 250g feta cheese
    • 85g full fat cream cheese
    • Paprika or sumac to serve

    Equipment

    Method

    1. Add cream cheese to mixing bowl and whisk until smooth.
    2. Finely chop feta and add to cream cheese. Whisk thoroughly until smooth. If a little stiff, loosen with a drizzle of olive oil.
    3. Add a sprinkle of paprika or sumac then serve with bread or veggies to dip.

    *Alternatively, using a food processor, pulse feta to fine crumbs. Add cream cheese and and pulse until well combined.

     

    Pan con Tomate

    A traditional tapas dish, this tomato dip is light, fresh and very easy to make with essentially two ingredients. It is also a popular breakfast dish spread liberally on toast. Make sure your tomatoes are good quality and ripe as they are the star of the show.

    Serves: 6

    Prep time: 5 -10 minutes

    Cooking time: No cooking required

    Ingredients

    • 2 large, ripe beefsteak tomatoes
    • 1 cloves of garlic, minced
    • 2tsp extra virgin olive oil
    • 1 good pinch of sea salt
    • Sprig of fresh basil to garnish (optional)

    Equipment

    • Box grater
    • Bowl

    Method

    1. Chop tomatoes in half and grate coarsely on cut face. The flesh should grate leaving the skin behind in your hand.
    2. Add minced garlic, oil and salt and mix.
    3. Serve with toasted ciabatta or warm flat breads.

     

    Classic Chunky Guacamole

    This is much nicer than the ones you buy in the shops and is so simple. You can use a food processor for this but do it by hand if you prefer a chunkier texture.

    Serves: 4

    Prep time: 5 minutes

    Cooking time: No cooking required

    Ingredients

    • 2 large, ripe avocados
    • 1 small onion
    • a handful of fresh coriander
    • 1 clove garlic
    • 5 ripe cherry tomatoes
    • 1 red or green chilli
    • juice of 1 lime
    • 1 good pinch of salt

    Equipment

    • Mixing bowl
    • Fork
    • Sharp knife

    Method

    1. Remove stones from avocado and scoop out flesh in to a bowl. Mash with the back of a fork; add lime juice and mix, this will stop the avocado going brown.
    2. Add the onion, very finely diced. Chop garlic, chilli, tomatoes and coriander very finely and add.
    3. Combine everything in a bowl and chill covered until serving. Serve with warm tortilla chips.

    Take a Dip - 3 Summer Recipes 2

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