Tag Archive: british food fortnight

  1. Bacon, Apple, and Sweet Potato Breakfast by BBQ Explorers

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    Fire up the BBQ for your next brunch dish with this Bacon, Apple, and Sweet Potato Breakfast dish from BBQ Explorers.

    Made using (and served in) our cast-iron mini casserole dishes, this dish is great for when you’re hosting. Not only does it taste amazing but it will look impressive too! Neal also cooked up the main ingredients in our Stainless Steel Tri-Ply Sauté pan which works a treat on the BBQ so give it a try!

    If you want to try it out, then make sure you check out what we love about our Stainless Steel Tri-Ply range here and also the other amazing recipes we have from BBQ Explorers. You can also buy our mini cast-iron casserole dishes here.

    This dish is simple to make and delicious served for breakfast or brunch. The sauté pan is a fantastic size for the preparation. The mini casserole dishes work brilliantly on the bbq and ideal for serving in. They look great too!

    Neal Ashford – BBQ Explorers

    Ingredients for Bacon, Apple, and Sweet Potato Breakfast

    • 8 rashers of smoked bacon
    • 250g of chopped cooking apples
    • 175g of chopped onion
    • 1 medium sized sweet potato, peeled and chopped into small pieces
    • 1 tsp of dried thyme
    • 0.5 tsp black pepper
    • 5 medium sized eggs
    • 250ml of semi skimmed milk
    • 250g of grated cheddar cheese

    Optional:

    • 2 slices of pancetta, fried and chopped into tiny pieces

    Equipment

    ProWare Kitchen Stainless Steel Tri-Ply 24cm Sauté Pan

    ProWare Kitchen cast-iron mini casserole dishes

    Chopping Board


    Cooking Method for the brunch dishes

    1. Firstly, prepare the bbq for medium heat.
    2. Cook the bacon in the sauté pan until crispy, remove from the heat and chop finely.
    3. Add the onion, chopped apples and bacon to the sauté pan and cook for 7 minutes, stirring every couple of minutes.
    4. Next, add the chopped sweet potato, thyme and pepper to the pan and then cook for another eight minutes.
    5. Divide the mixture into four and then add it to the mini casserole dishes.
    6. In a bowl, whisk the eggs and milk and then pour over the breakfast mixture. 
    7. Next, top each dish with the grated cheese.
    8. Place the dishes on the bbq and then set-up for indirect cooking at around 180c for 20 minutes or until they are cooked.
    9. Fry the pancetta and then chop it thinly.
    10. Let the dishes cool for a few minutes and then top each one with pancetta. Absolutely delicious!
  2. Toad in the Hole with Red Onion Gravy by BBQ Explorers

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    Not only is Toad in the Hole with Red Onion Gravy a wonderful autumn/winter family dish, but it’s also great for Halloween! That being said, we bet you never considered making it on the BBQ.

    Well, BBQ Explorers are back and they’ve done it again. Using our Stainless Steel Tri-Ply 35cm Roasting Pan and our Stainless Steel Tri-Ply milk pan, they have created a mouth-watering Toad in the Hole, packed with mustard, rosemary, and thyme.

    Our favourite thing about this recipe is definitely using Pigs in Blanket for the sausages! They used lamb and mint sausages but encourage you to use your favourites because that’s what makes it a family favourite!

    If you want to try it out, then make sure you check out what we love about our Stainless Steel Tri-Ply range here and also the other amazing recipes we have from BBQ Explorers.

    Serves: 6


    Ingredients for Toad in the Hole

    • 12 lamb and mint sausages (choose your favourites)
    • 12 rashers of thin smoked pancetta bacon or steaky bacon
    • 450g semi-skimmed milk
    • 6 large eggs
    • 210g of plain flour
    • 1.5 tbsp wholegrain mustard
    • Fresh sprigs of rosemary and thyme
    • 2 tbsp rapeseed oil
    • 2 red onions, cut into medium sized wedges
    • Carrots and runner beans
    • Potatoes for roasting or mash

    Ingredients for the Red Onion Gravy

    • 200ml red wine
    • 400 ml beef or chicken stock
    • 1 red onion, sliced thinly
    • 0.5 tbsp demerara sugar
    • 1 tbsp balsamic vinegar
    • 1 tbsp plain flour

    Equipment for Toad in the Hole with Red Onion Gravy


    Cooking Method for Toad in the Hole with Red Onion Gravy

    1. Prepare your bbq for cooking.
    2. Wrap one slice of the pancetta bacon around each sausage.
    3. Add the plain flour to a bowl and then, one by one, add the eggs, whisking as you go. Slowly pour in the milk and continue to whisk it until you have a smooth consistency. Add the herbs, salt/pepper and mustard, and then cover over and store for an hour in the fridge.
    4. Cook the sausages on the bbq until they are browned and then remove them. Next, prepare your BBQ for cooking over indirect heat at 220°C.
    5. Once the bbq is hot enough, add a Stainless Steel Tri-Ply 35cm Roasting Pan and rapeseed oil.
    6. Once hot, quickly add the sausages, onion wedges, batter, rosemary, and thyme. Close the lid and cook for 30 minutes. Definitely, no peaking!
    7. Time to make the gravy! I used my Stainless Steel Tri-Ply 14cm Milk Pan (stainless steel interior), which is an ideal size to use.
    8. Add the oil to the pan and then, once it’s hot, add the onions and cook them until they become soft.
    9. Next, add the demerara sugar and balsamic vinegar. Give the mixture a good stir and cook for 5 minutes.
    10. Stir in the plain flour and cook for a couple of minutes before adding the red wine. Let it reduce for a few minutes before adding your stock and then cook for 15 minutes.
    11. Remove your toad in the hole from the bbq and serve with potatoes, carrots and runner beans.
    12. Finally, pour on your onion gravy and enjoy.
  3. Smoked Mexican Meatballs by BBQ Explorers

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    Warming, winter flavours are the order of the day for Bonfire Night so why not try these Smoked Mexican Meatballs? This is also a great recipe to batch cook so there will be plenty leftover for those chilly weeknights.

    Bonfire night is a great opportunity to invite friends over for an autumnal outdoor party. This bbq dish is inspired by Mexican flavours and is easy to make. The ProWare Kitchen sauté pan is ideal for making this tasty meal.

    Neal Ashford, BBQ Explorers

    Neal loves our Stainless Steel Tri-Ply range and uses our sauté pan in this recipe so make sure you check out what we love about our Stainless Steel Tri-Ply range here. Also, don’t forget the other amazing recipes we have from BBQ Explorers because you’re sure to find loads of other innovative recipes to cook all year round.

    Smoked Mexican Meatballs

    Serves: 6


    Ingredients for Smoked Mexican Meatballs

    • 500g minced beef
    • 500g minced pork
    • 100g corn crisps (we used Doritos)
    • 1 red onion
    • 2tbs coriander
    • 2tbs parsley
    • 1 egg
    • 2tsp ground cumin
    • 2tsp smoked paprika
    • 2tsp ground coriander
    • 2tsp garlic granules
    • 2tsp salt
    • 1 tsp black pepper

    Ingredients for Tomato and Roasted Pepper Sauce

    • 2 cloves of garlic
    • 200g roasted peppers
    • 800g chopped tomatoes
    • 1tsp chipotle paste
    • 1tsp salt
    • 1tsp sugar
    • 1 tsp pepper

    Serve with

    • Grated cheese
    • Rice
    • Guacamole
    • Sour cream
    • Fresh coriander

    Equipment


    Cooking Method for Smoked Mexican Meatballs

    1. Prepare your bbq for cooking with direct and indirect heat.
    2. Mix together the cumin, smoked paprika, ground coriander, salt and black pepper to create the meatball spice mix.
    3. Finely chop the coriander and parsley and grate the red onion.
    4. Using a food processor or a heavy object, create a fine crumb with the corn crisps.
    5. Add the minced pork, minced beef, spice mix, onion, coriander, parsley and egg to a bowl and give it a good mix with your hands.
    6. Roll small golf ball size meatballs with your fingers and then put the meatballs in the fridge for 30 minutes.
    7. When the BBQ is hot enough, place the meatballs on the cooking grate and cook with indirect heat. Add a handful of woodchips (we used Cherry wood) to the coals to give the meatballs a mild smoky flavour. Cook the meatballs for 8 minutes, so they are browned but not entirely cooked through, and then remove from the heat.
    8. Next, place your sauté pan over direct heat and cook the garlic in rapeseed oil for two minutes.
    9. Add the chopped tomatoes, chipotle paste, sugar, salt and pepper and give the mixture a good stir and simmer for five minutes before adding all the meatballs.
    10. Cook for 10 minutes and then add the roasted peppers and cook for a further 5 minutes. Check to ensure the meatballs are cooked through and then serve with rice and your toppings.
  4. Hay Smoked Roe Deer, Red Fruits, Vegetables and Leaves by Paul Welburn

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    In honour of British Food Fortnight, we asked Michelin starred chef Paul Welburn, who will soon be opening up his brand new venture The Swan Inn Islip, what his favourite ‘British’ dish is and why.

    Paul brought us this game-licous recipe for Hay-Smoked Roe Deer, Red Fruits, Vegetables and Leaves. The smoked roe deer and red fruits have us dreaming of cosy autumnal nights, not to mention using hay to smoke the deer! It really is the epitome of modern British cooking. Paul says:

    “this dish is perfect for a several reasons , its flavours come bang into season as we enter autumn here , it elevates great British ingredients such as red cabbage , blackberries and Beetroots and utilising the end of summer Hay crops.
    Game is such a great ingredient and we have some of the best in this country , this dish showcases deer but many others can be used instead be it Mallard, wood pigeon or Hare, the use of blackberries can be added after the Elderberry season ends, preserving them when at there best allows for use through the winter.”

    Written by Eliza

    Two cuts of venison pan frying in butter in a ProWare non-stick frying pan


    Ingredients

    SMOKED ROE DEER

    • 1 roe deer loin, cut into 4
    • 2 handfuls of hay, dried
    • 2 sprigs of thyme
    • 1 bay leaf
    • 50g of butter
    • olive oil

    RED CABBAGE GEL AND POWDER

    • 1 red cabbage, juiced to yield 500g juice (pulp reserved for the red cabbage powder)
    • 6g of gellan gum
    • 50ml of red wine vinegar
    • 50ml of apple juice
    • 1/2 tsp mixed spice

    SAUCE

    • 8 shallots, sliced
    • 8 black peppercorns, crushed
    • 5 juniper berries, crushed
    • 2 sprigs of thyme
    • 1 bay leaf
    • 50ml of red wine vinegar
    • 250ml of port
    • 500ml of red wine
    • 1.5l brown chicken stock
    • 1 tsp oil

    SALSIFY

    • 2 sticks of salsify root
    • 100ml of port
    • 125ml of red wine
    • 100ml of chicken stock
    • thyme
    • salt
    • pepper

    BABY BEETROOTS

    • 500g of baby beetroot
    • sea salt

    PICKLED BEETROOTS

    • 500g of Cheltenham beetroot
    • 100ml of white wine
    • 100ml of port
    • 100ml of raspberry vinegar
    • 100g of brown sugar
    • 2 sprigs of thyme
    • 3 bay leaves

    MACERATED BLACKBERRIES

    • 1 punnet of blackberries
    • 100ml of water
    • 100g of sugar
    • 25ml of port
    • 1 sprig of thyme

    Equipment


    Cooking Method

    For the red cabbage gel:

    1. To make the red cabbage gel, bring all of the ingredients to the boil in a medium-sized saucepan and allow to set on a tray in the fridge.
    2. Once set, blend the jelly into a liquid gel, season and set aside until ready to plate

    To hay-smoke the deer:

    1. Trim the deer loin of any sinew. Place 2 handfuls of dried hay in a deep tray and light with a match. Once burnt out, place the loin on top, cover with cling film and leave in the fridge for minimum of 2 hours
    2. Preheat the water bath to 57°C
    3. Remove the deer from the fridge and roll the loin in the burnt hay powder. Roll tightly in cling film and cook in the water bath for 20 minutes. Once cooked, remove from the water bath and remove the cling film

    For the sauce:

    1. To make the sauce, caramelise the shallots in the oil in a medium-sized saucepan. When golden, add the pepper, juniper and herbs, then deglaze with the vinegar. Reduce until the pan is almost dry, then add the port and reduce by a third
    2. Add the wine, reduce by half, then add the chicken stock and simmer for 20 minutes. Remove from the heat, cover with cling film and leave to infuse for a further 20 minutes
    3. After this time, pass through a fine sieve into a clean saucepan. Return to the heat and reduce until a sauce consistency is achieved. Season to taste and set aside

    For the vegetables and berries:

    1. Preheat the oven to 180°C/gas mark 4
    2. Wash and trim the baby beetroot then season and wrap in a single layer of foil. Bake for 30–45 minutes until tender. Leave to cool slightly and peel
    3. For the macerated blackberries, bring the water, sugar, port and thyme to the boil in a saucepan and pour over the blackberries. Reserve
    4. For the pickled beetroot, peel the beetroot and slice to a thickness of 2mm. Bring the pickling ingredients to the boil, then remove from the heat and chill. Pour the liquid over the beetroot and place in the fridge to pickle
    5. Now prepare the salsify. Add the port, red wine and chicken stock to a saucepan and place over a medium heat with a pinch of thyme. Peel the salsify and poach in the liquid until tender. Remove the salsify and reduce the liquor by half to create the glaze. When ready to serve, pour the glaze over the salsify

    To finish:

    1. Just before serving, heat a frying pan over a high heat with the butter and a dash of oil. Once hot, sear the loin on all sides until caramelised
    2. Finish the sauce with the a dash of liquor from the blackberries just before serving and heat
    3. To plate, slice the deer and give 3 slices per plate. Arrange the beetroot, salsify and pickled beetroot around the deer. Pipe dots of the cabbage gel and arrange pickled blackberries around the plate. Sprinkle the cabbage powder over the top and garnish with the beetroot leaves and puffed brown rice. Serve the warmed sauce on the side
  5. Toad in the Hole by Brad Carter

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    Kicking off the 2022 British Food Fortnight, organised by Love British Food, is this amazing Toad in the Hole by our friend and top chef Brad Carter.

    We asked Brad what makes food ‘British’ for him and what his favourite British dish would be. This is what he said:

    “My dish would be Toad in the Hole, it’s the ultimate British comfort dish in AW! I love the simplicity of it & the overwhelming feeling of comfort in every bite, it’s dependent on the best sausages you can afford & a well cooked yorkie batter – I cook mine on pork lard for extra flavour & add an extra egg white or two for extra rise!”

    Brad has very kindly shared this amazing recipe with us so you can enjoy it too! Brad used our Stainless Steel Tri-Ply Roasting Pan, Copper Tri-Ply Saucepan and Copper Tri-Ply Stockpot for this recipe. He’s a big fan of all our ranges so check out the website for the best copper cookware, copper base cookware, and stainless steel cookware in town!

    Written by Eliza

    Serves: 4


    Ingredients

    • 6 Tamworth Sausages
    • 150g Tamworth back-fat, rendered
    • For The Yorkshire Pudding Batter
    • 3 large free-range eggs
    • 2 large free-range egg whites
    • 450ml whole milk
    • 225g plain flour, sifted
    • 8-10g salt

    For The Gravy

    • 500ml beef stock
    • 300ml your favourite beer
    • 4 onions, sliced
    • 2 sprigs thyme
    • 1 tbsp Coleman’s French Mustard
    • 1 tsp Coleman’s English Mustard

    Equipment


    Cooking Method

    1. Set the oven to 200c.
    2. To make the Yorkshire pudding batter start by adding the milk to a large jug & add the eggs & egg white, whisk until incorporated.
    3. Add the flour in 3 stages & whisk well, then add the salt & whisk until you have a nice smooth batter. Pass the batter through a fine sieve to remove any last lumps, this can stop the batter rising, rest for at least 1 hour at room temperature or in the fridge overnight.
    4. Heat a saucepan & add 50g of the rendered fat, add the sliced onions & the thyme then lower the heat, cook the onions, stirring constantly for around 15-20 minutes until golden & caramelised
    5. Turn the saucepan containing the onions back up to high & add the beer, bring to a boil & reduce the beer until it’s half of its original volume.
    6. Next add the beef stock, reduce the heat a little & bring the beef stock to a simmer for around 15 minutes or until reduced & thickened to a gravy consistency.
    7. Add the mustards & stir thoroughly check the seasoning, add salt if need be & set aside for the toad in the hole later.
    8. Take a roasting tray that is approximately 30cm x 25cm, if your’s is a little bigger or smaller don’t worry, the toad in the hole will work it will just be taller or flatter.
    9. Add the remaining rendered fat to the roasting tray & place in the oven for 10 minutes to heat up the fat.
    10. Remove the tray from the oven, carefully add the sausages, turn them over a few times, be cautious as they may spit, then put the tray back into the oven for 5 minutes.
    11. Once the sausages have been in for 5 minutes & started off cooking pour over the yorkshire pudding batter, also taking care as the batter will spit & bubble, that’s exactly what we you are looking for the get the ‘rise’.
    12. Add the toad in the hole to the oven & cook for around 25-30 minutes until we’ll risen & roasty brown.
    13. Rest the toad in the hole for 5 minutes then carve onto plates distributing the sausages evenly.
    14. Warm a little of the gravy & spoon over each plate, enjoy the toad in the hole with any seasonal vegetables you have, welcome to flavour town!