Tag Archive: cooking

  1. Smoked Pork Loin with Honey & Wholegrain Mustard Glaze by BBQ Explorers

    Leave a Comment

    Happy Halloween from BBQ Explorers and ProWare! If you’d like to see the spooky reel BBQ explorers created for this recipe click here.

    This smoked pork loin recipe combines a delicate balance of sweetness and smokiness, finished with a golden honey and wholegrain mustard glaze. Cooked low and slow on the BBQ, it’s a true showcase of precision and flavour, and the perfect way to put your ProWare cookware to work.

    Smoked Pork Loin with Honey & Wholegrain Mustard Glaze by BBQ Explorers

    Serves 4

    Prep Time: 30 minutes

    Cook Time: 6-10 hours

    Ingredients

    Pork:

    • For the Pork:
    • 1 pork loin joint (approx. 1.9kg)

    For the rub:

    • 1 tbsp sea salt crystals
    • 1 tbsp coarse ground black pepper
    • 1 tsp smoked paprika
    • 1 tsp garlic granules

    For the glaze:

    • 1 tbsp runny honey
    • 1 tbsp wholegrain mustard

    To serve:

    • Your favourite roasted or seasonal vegetables

    Optional:

    • A handful of apple woodchips for added smoky flavour
    • Carrots (used under the joint to help airflow during cooking)

    Equipment

    • ProWare Kitchen Stainless Steel Tri-Ply Roasting Pan
    • Cast Iron Mini Casserole Dish
    • Large Oak Board

    Cooking Method

    1. Prepare your BBQ:
    2. Set up your BBQ for indirect cooking and preheat to around 190°C.
    3. Mix the rub and glaze:
    4. Combine all rub ingredients in a small bowl. In another bowl, mix together the honey and mustard for your glaze.
    5. Prep the pork: Remove the skin from the pork loin joint (save it for crackling if you like!) and trim away any excess fat.
    6. Rub a little rapeseed oil over the joint to help the seasoning stick, then coat evenly with the spice rub.
    7. Optional – Retie the joint: Use butcher’s string to retie the pork into a uniform shape. This helps it cook more evenly.
    8. Smoke the pork: Place the joint on the indirect heat side of the BBQ. If using, add a handful of apple woodchips to the hot coals, then cover with the lid.
    9. Glaze: When the internal temperature reaches 45°C, brush the joint generously with the honey-mustard glaze. Replace the lid and continue cooking.
    10. Rest: Once the pork reaches 63°C, remove it from the BBQ and rest for at least 15 minutes before carving.

  2. Pheasant Curry

    Leave a Comment

    This slow-cooked pheasant curry is rich, comforting, and deeply flavourful. The perfect way to make the most of game. It’s also one of the simplest recipes you’ll ever make: pop everything into a pot and let the oven or slow cooker do the work. The long, gentle cook transforms pheasant legs or breasts into tender meat that melts into a spiced tomato and coconut sauce. With warming Indian-inspired spices and a silky texture, it’s a dish that pairs beautifully with rice or naan for a hearty, crowd-pleasing meal.

    Prepared using the ProWare Kitchen range:

    Serves 4

    Prep Time: 30 minutes

    Cook Time: 6-10 hours

    Ingredients

    • 4-6 pheasant legs or breast, or a mix of both. (Note: The legs tend to be more flavourful and moister than the breast.)
    • 1 onion, chopped
    • 3 garlic cloves, chopped or crushed
    • 1 can of chopped tomatoes
    • 1 can of coconut milk
    • 1 teaspoon ground cumin
    • 1 teaspoon garam masala
    •  ½ teaspoon turmeric
    • ½ teaspoon nigella seeds
    • ½ teaspoon ground coriander
    • ½ teaspoon chilli powder or flakes, optional
    • 2 tablespoons tomato paste
    • 1 stock cube, either vegetable or chicken
    • Rice, naan bread and coriander to serve

    Equipment

    Cooking Method

    1. Preheat your oven to 150°C (130°C fan) / 300°F / Gas 2.
    2. In a large ovenproof stockpot, add the pheasant pieces, chopped onion, and garlic.
    3. Stir in the chopped tomatoes, coconut milk, tomato paste, and crumble in the stock cube.
    4. Add all the spices: cumin, garam masala, turmeric, nigella seeds, ground coriander, and optional chilli powder/chilli flakes. Mix everything together so the pheasant is well coated in the sauce.
    5. Bring the mixture to a gentle simmer on the stovetop.
    6. Cover with a lid and transfer to the oven. Cook for about 6 hours, stirring every hour and adding a splash of water or stock if the sauce gets too thick.
    7. Alternative method: You can cook the curry in a slow cooker instead. Set it to low and cook for about 10 hours, until the pheasant is fall-apart tender.
    8. Taste and adjust seasoning with salt and pepper before serving. Enjoy hot with steamed rice, naan bread, or flatbreads.

  3. Glazed BBQ Pork Tenderloin by BBQ Explorers

    Comments Off on Glazed BBQ Pork Tenderloin by BBQ Explorers

    Juicy, flavour-packed and irresistibly smoky, this BBQ pork tenderloin recipe is a showstopper for summer gatherings or weekend feasts. Each tenderloin is rubbed in a bold blend of spices, then wrapped in streaky bacon for added richness and crisp texture. The finishing touch? A sticky-sweet glaze made with apricot jam, Dijon mustard, and fresh rosemary, brushed on during the final stage of cooking to create a beautifully caramelised coating. Cooked over indirect heat on the BBQ until perfectly done, this dish serves six and pairs wonderfully with seasonal veg or a crisp salad.

    Prepared using the ProWare Kitchen range:

    • Stainless Steel Tri-Ply Roasting Pan
    • Milk Pan
    • Wooden Chopping Board
    • Cast Iron Mini Casserole Dish

    Serves 6

    Ingredients

    • 2 x 600g pork tenderloins
    • 200g apricot jam
    • 50g Dijon mustard
    • 16 rashers of streaky bacon
    • 1tsp ground cumin
    • 1tsp ground black pepper
    • 1tsp sea salt crystals
    • 1tsp smoked paprika
    • 1tsp garlic granules
    • 1tsp ground coriander
    • 1tsp chopped rosemary

    Equipment

    • Stainless Steel Tri-Ply Roasting Pan
    • Milk Pan
    • Wooden Chopping Board
    • Cast Iron Mini Casserole Dish

    Cooking Method

    1. Mix the pepper, salt, cumin, smoked paprika, garlic, and coriander. Generously cover the pork with the spice mix.
    2. Next, wrap the tenderloins with the streaky bacon. Secure with cocktail sticks to keep the bacon in place.
    3. Set your BBQ up for indirect cooking. You are looking for a cooking temperature of around 190/200C.
    4. Once the BBQ hits temperature, add the pork tenderloins and cook with indirect heat.
    5. Mix the mustard and apricot jam, and heat on the grill in the smaller saucepan. Once bubbling. remove, and add the chopped rosemary.
    6. The pork will be ready to take off the BBQ once it gets to an internal temperature of 63C. Ten minutes before this point, cover the pork with the glaze and continue to cook until it comes up to temperature.
    7. Carve and serve hot with your favourite vegetables.
    Pork Tenderloin BBQ Explorers
    Pork Tenderloin BBQ Explorers

  4. Jambalaya by BBQ Explorers

    Comments Off on Jambalaya by BBQ Explorers

    Bring bold, smoky flavours to your backyard with this crowd-pleasing BBQ Jambalaya from BBQ Explorers. Packed with tender chicken thighs, sizzling sausages, juicy prawns, and a punchy mix of peppers, chilli, and spices, this one-pot wonder is cooked over the coals for a rich, fire-kissed finish. Using Proware Kitchen’s stainless steel chef’s pan, you’ll build layers of deep flavour — from the chargrilled meats to the simmered rice and vegetables — all brought together with a generous splash of chicken stock and a kick of cayenne. Perfect for feeding a hungry crowd straight from the grill.

    Jambalaya Prep BBQ Explorers
    Jambalaya on the BBQ

    Ingredients

    • 750g boneless and skinless chicken thighs
    • 6 sausages (your favourite flavour, we went for Cumberland)
    • 450g cooked prawns
    • 1 large onion, roughly chopped
    • 1 green pepper, roughly chopped
    • 1 red pepper, roughly chopped
    • 1 red chilli, finely chopped
    • 5 sticks of celery, roughly chopped
    • 1x 400g tin of chopped tomatoes
    • 650g long grain rice
    • 1.5 litres of chicken stock
    • Rapeseed oil
    • Black pepper
    • Sea Salt
    • 1 tsp Cayenne pepper
    • 4 sprigs of fresh thyme
    • 5 cloves of garlic

    Equipment

    • Stainless Steel tri-ply Chef’s pan
    • Chopping board

    Cooking Method

    1. Prepare your BBQ for cooking over direct heat.
    2. Brown the chicken thighs on the BBQ and remove.
    3. Add the sausages to the grill and cook through.
    4. Place your ProWare Kitchen’s chef’s pan over direct heat and add the rapeseed oil.
    5. Once hot, add the chopped onion, celery, red and green peppers to the pan together with salt and pepper. Give it a good mix, stir and let cook for 5 minutes.
    6. Next add the chopped garlic and red chilli then soften for another 2 minutes.
    7. Add the tin of chopped tomatoes and cook for a further 5 minutes.
    8. Next add the cayenne pepper and first 750ml of stock.
    9. Add the thyme and rice, give it a stir, and let it cook for 20 minutes. Then add the remainder of the stock and cook for a further 20 minutes.
    10. Once the rice is soft, add the cooked sausages and chicken and let it cook for 10 minutes.
    11. Finally, add the cooked prawns and let the jambalaya cook for a further 5 minutes.
    12. Serve straight away.
    Jambalaya by BBQ Explorers
    Jambalaya BBQ

  5. Leek, Courgette and Asparagus Risotto by BBQ Explorers

    Comments Off on Leek, Courgette and Asparagus Risotto by BBQ Explorers

    Who says risotto is only for the stovetop? This vibrant, veggie-packed risotto is cooked entirely on the BBQ, giving it a subtle smoky depth and turning dinner into an outdoor event. Featuring seasonal greens like leeks, courgettes, peas, and asparagus, it’s a celebration of summer produce — creamy, comforting, and deceptively easy to make.

    Cooked in our Stainless Steel Tri-Ply Chefs Pan and Sauté Pan, this dish highlights just how versatile great cookware can be — indoors or out. Perfect for sharing, even better with a chilled glass of white wine.

    Ingredients

    • 2 leeks, roughly chopped
    • 4 garlic cloves, finely sliced
    • 2 sticks of celery, roughly chopped
    • 50g unsalted butter
    • 2 small courgettes (350g) roughly chopped
    • 200g frozen peas
    • 1 litre vegetable stock
    • 10 thin asparagus heads
    • 50g grated Italian hard cheese
    • 220ml white wine (optional)
    • 300g risotto rice
    • Handful of fresh basil
    • Salt & pepper

    Equipment

    • Stainless Steel tri-ply Chef’s pan
    • Chopping board
    • Stainless Steel Tri-ply Saute pan

    Cooking Method

    1. Prepare your BBQ for indirect and direct cooking to a temperature of 180 C.
    2. Put the unsalted butter into the chef’s pan and heat over the coals.
    3. Add the garlic and cook for three minutes.
    4. Next, add the sliced leeks and cook until they are soft. Add the celery and cook for a further three minutes before adding the white wine.
    5. Give it a stir and a shake, then once the wine has reduced, add the risotto rice.
    6. At this point, add 300 ml of the vegetable stock and let it simmer for 10 minutes before adding another 400 ml of stock, the frozen peas, and sliced courgette. Let it simmer for a further 10 minutes.
    7. Add the basil leaves, the remainder of the stock, and simmer for 20 minutes.
    8. Stir in the Italian hard cheese and let it cook for 5 minutes.
    9. Now add the asparagus heads to a sauté pan with the butter and cook for a few minutes.
    10. Remove the risotto and asparagus from the BBQ and serve straight away.

  6. Smoked Chicken in a Creamy Apple, Bacon and Cider Sauce by BBQ Explorers

    Comments Off on Smoked Chicken in a Creamy Apple, Bacon and Cider Sauce by BBQ Explorers

    This dish is simple to create outdoors and packed with rich, comforting flavour. Smoking the chicken over applewood and cooking it on the BBQ adds a subtle depth that makes the whole meal. It’s a perfect one-pan recipe for a relaxed yet impressive outdoor cook.

    For this recipe, Neal used our newest addition, the Stainless Steel Tri-Ply Chef’s Pan, which is ideal for outdoor cooking thanks to its durable BBQ-safe stainless steel build and excellent heat distribution. It handled the smoky BBQ heat with ease!

    Ingredients

    • 2 chicken breasts
    • 4 rashers of smoked bacon, roughly chopped
    • 1 medium-sized onion, thinly sliced
    • 1 apple, thinly sliced
    • 250ml apple cider
    • 150ml dry sherry
    • 150ml of double cream
    • 1 tablespoon of fresh thyme
    • Salt & pepper
    • 70g unsalted butter
    • Your choice of vegetables

    Equipment

    • Stainless Steel tri-ply Chef’s Pan
    • Chopping Board

    Cooking Method

    1. Prepare your BBQ for indirect cooking and heat to 180°C.
    2. Add the chicken breasts to the grill and pour a handful of wood chips directly onto the coals. We went for apple wood as it adds a delicate smoky flavour. Don’t cook the chicken all the way through. Probably to a temperature around 60°C. Remove from the grill and keep warm.
    3. Add the bacon rashers to the grill and cook for a few minutes over direct heat, and remove.
    4. Next, add the unsalted butter to the chef’s pan and heat over the coals.
    5. Add the sliced onions and cook until soft. Next, add the dry sherry and cider, and cook until it has reduced by half.
    6. Add the bacon, apple, and thyme, stir, and cook for one minute.
    7. Stir in the double cream and add the smoked chicken. Let it simmer for a few minutes and remove from the BBQ once the chicken hits an internal temperature of 75°C.
    8. Serve with your favourite vegetables. Neal went for parmentier potatoes, mange tout, and broccoli.

  7. Festive Salmon Recipes by Alex from Hunter Gatherer Cooking

    Comments Off on Festive Salmon Recipes by Alex from Hunter Gatherer Cooking

    Celebrate Christmas with this festive salmon dish featuring a medley of roasted winter vegetables like butternut squash, brussels sprouts, and sweet potatoes. A fresh cranberry sauce, creamy goat cheese, and a sprinkle of cranberries adds layers of flavour, bringing a perfect harmony of rich, tangy, and sweet notes to the table.
    The salmon Alex has used comes from Severn and Wye, and they get their salmon from artisan producer, Wester Ross Salmon, who he has had the opportunity to visit many times.

    For the cook, Alex has used our Stainless Steel Tri-Ply Roasting Pan, one of our Copper Tri-ply saucepans for the cranberry sauce (who says you can’t use Copper Tri-ply on the BBQ!), and one of our hand-crafted chopping boards. Shop our Copper Tri-ply range here, the roasting pan here, and also our hand-crafted chopping boards here.

    Click here to head over to YouTube to watch Alex make these two simple yet impressive recipes. Don’t forget hit the subscribe button to keep up to date with all Alex’s adventures.

    Ingredients for the One Pan BBQ Salmon with Summer Vegetables

    For the veg:

    • 2 tablespoons of boar fat/beef fat or 3 tablespoons of olive/vegetable oil 
    • 3 sweet potatoes, peeled and chopped (you could use regular potatoes)
    • 1 large butternut squash halved and scored (you can peel it too)
    • 1 bag of Brussels sprouts washed, trimmed and cut in half
    • Salt and pepper to taste 
    • 1 teaspoon dried oil fresh thyme
    • 4 oz sheep/goat cheese, crumbled or cubed
    • A handful of dried cranberries (for garnish)

    For the Cranberry Glaze

    • 1/2 cup cranberry juice (fresh or long life)
    • 1 tablespoon balsamic vinegar
    • 1/4 cup dried cranberries
    • 2 tablespoons honey, maple syrup or dandelion honey

    And finally

    • 1 side of salmon
    • Some hot honey for the salmon if you like a sweet kick

    Equipment

    ProWare Kitchen Stainless Steel Tri-Ply Roasting Pan

    16cm Copper Tri-ply saucepan

    Hand-Crafted Chopping Board (made by ProWare’s Robert!)

    Cedar Plank

    Cooking Method

    Fire Side Method: For the Salmon

    1. Take you side or half a side of salmon make sure it fits on your cedar plank and lay it skin side down.
    2. Add hot honey, salt and pepper and lay the lemon slices down the salmon.
    3. Taking some clean food safe nails, nail through the centre of the lemon, through the salmon and into the cedar wood.
    4. Lay against the side of the bbq facing the fire but have the embers/fire away from the wood or it may/will catch fire. Lay the thickest part at the bottom.
    5. Patiently let it cook until it hits 63°C all over, you will have to turn the salmon and plank near the end to make sure its consistently cooked.
    6. Remove the nails and serve! 

    BBQ with Lid or Oven Method: For Salmon and Veg

    1. Ensure the BBQ/oven reaches a steady 200°C.
    2. In the BBQ, use a heat deflector plate so you don’t burn the base of the pan, and adjust your vents down to control the constant temperature.
    3. In a roasting tray, add the butternut squash (halved and scored), brussels sprouts, and sweet potatoes with olive oil or boar fat/beef fat, salt, pepper, and mix thoroughly.
    4. Roast for 15-20 minutes and stir.
    5. To prepare your salmon, add hot honey, salt and pepper to it and either add to a separate roasting tray or lay on top the veg.
    6. Cook until veg is caramelised and the salmon hits 63°C.

    For the Cranberry Glaze:

    1. As it’s cooking, you can prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey/maple syrup or dandelion honey, and balsamic vinegar.
    2. Bring to a simmer over medium heat and cook for about 10 minutes, until it has  thickened into a glaze or keep it runnier depending on your preference.
    3. Once the vegetables and salmon are cooked, remove from the heat, separate the salmon, add in the goats cheese and dried cranberries to the veg, mix and serve in bowl.
    4. Drizzle the cranberry glaze over the roasted vegetables and the salmon.

  8. One Pan BBQ Salmon with Summer Vegetables by BBQ Explorers

    Comments Off on One Pan BBQ Salmon with Summer Vegetables by BBQ Explorers

    Looking for your next summer dish? Look no further! This One Pan BBQ Salmon with Summer Vegetables is light, fresh, easy and healthy.

    For the cook, BBQ Explorers used our Stainless Steel Tri-Ply Roasting Pan and our hand-crafted chopping board. This range is perfect for the BBQ so check out what we love about it here. Plus, we have lots of amazing recipes from BBQ Explorers that you can cook up all year round. Shop our Stainless Steel Tri-Ply range here and also our hand-crafted chopping boards here.

    BBQ Salmon with Summer Vegetables
    BBQ Salmon with Summer Vegetables

    Ingredients for the One Pan BBQ Salmon with Summer Vegetables

    • 4 skin on salmon fillets
    • 800g thinly sliced new potatoes
    • Rapeseed oil for drizzling
    • 100g panko breadcrumbs
    • 1 egg
    • 1 crushed garlic clove
    • A handful of chopped basil & flatleaf parsley
    • Chopped flatleaf parsley
    • 2 lemons. Grate the zest of one and put to one side
    • 200g asparagus tips
    • 120g sugar snap peas
    • 180g tenderstem broccoli
    • Salt and pepper

    Equipment

    ProWare Kitchen Stainless Steel Tri-Ply Roasting Pan

    Hand-Crafted Chopping Board (made by ProWare’s Robert!)

    Cooking Method

    1. Set up your bbq up for indirect cooking and heat to 180C. You will need to cook with the lid on your bbq.
    2. Arrange the potato slices in the roasting pan and drizzle with rapeseed oil. Cook for 12 minutes, and then give them a toss and cook for a further 10 minutes.
    3. In a bowl, mix the panko breadcrumbs, garlic, lemon zest, salt, pepper, and egg and then add the chopped basil and parsley.
    4. Take the roasting pan off the heat. Season the potatoes and add the salmon fillets. Cover the salmon with the breadcrumb mixture.
    5. Arrange the sugar snap peas, broccoli and asparagus around the salmon and drizzle the vegetables with rapeseed oil.
    6. Put the roasting pan back on the bbq at a heat of 200C and cook for around 20 minutes, ensuring the vegetables are tender.
    7. Serve with lemon wedges.
    BBQ Salmon with Summer Vegetables
    BBQ Salmon with Summer Vegetables

  9. Korean Style BBQ Fried Chicken Burgers with Slaw by BBQ Explorers

    Comments Off on Korean Style BBQ Fried Chicken Burgers with Slaw by BBQ Explorers

    What’s your go-to BBQ dish? For us, burgers always spring to mind when we say BBQ but these Korean Style BBQ Fried Chicken Burgers are something else! Paired with a tangy and refreshing slaw and Korean BBQ sauce, they are a surefire crowd pleaser for your next BBQ get together.

    For the cook, BBQ Explorers used our Stainless Steel Tri-Ply Milk Pan and Sauté Pan plus our hand-crafted chopping board made its BBQ Explorers debut!

    This range is perfect for the BBQ so check out what we love about it here. Plus, we have lots of amazing recipes we have from BBQ Explorers that you can cook up all year round. Shop our Stainless Steel Tri-Ply range here and also our hand-crafted chopping boards here.

    Korean Style BBQ Fried Chicken Burgers - coleslaw
    Korean Style BBQ Fried Chicken Burgers

    Ingredients for the Korean Style BBQ Fried Chicken Burgers

    • 4 skinless boneless chicken thighs
    • Small piece of ginger, grated
    • 1 tsp salt
    • 1 tsp pepper
    • 300ml Buttermilk
    • 100g cornflour
    • 100g plain flour
    • 1 tsp smoked paprika
    • 0.5 tsp cayenne pepper
    • 1 tsp garlic granules
    • 1 tsp onion salt
    • 600ml rapeseed oil for frying
    • 4 brioche burger buns

    Korean Slaw

    • 1/3 white cabbage finely sliced
    • 4 radishes thinly sliced
    • 4 spring onions chopped
    • 1 tsp light brown sugar
    • 1 tbsp mayo 
    • Small piece of ginger grated
    • 1 garlic clove crushed

    BBQ Sauce

    • 90g Gochujang paste
    • 2 tbsp soy sauce
    • 75g unsalted butter
    • 1 tbsp runny honey
    • 1 garlic clove chopped
    • 3 tbsp brown sugar

    Equipment

    ProWare Kitchen Stainless Steel Tri-Ply 24cm Sauté Pan

    ProWare Kitchen Stainless Steel Tri-Ply Milk Pan (stainless steel interior)

    Hand-Crafted Chopping Board (made by ProWare’s Robert!)

    Cooking Method

    1. Firstly, add the buttermilk, salt, pepper and grated ginger to a bowl and then mix well.
    2. Next, add the 4 chicken thighs to the mixture, and then cover and place in the fridge for at least 2 hours.
    3. To make the slaw, mix all the ingredients together and place in the fridge.
    4. Prepare your BBQ for indirect/direct cooking over charcoal. Leave a gap in the charcoal so that the heat isn’t directly under the chicken.
    5. In a pan (we used our ProWare Kitchen milk pan) add all the ingredients and then stir over a low heat until you have a syrupy consistency. Take off the BBQ, strain and then set aside.
    6. In a large bowl mix together the cornflour, plain flour smoked paprika, garlic granules, cayenne pepper, and onion salt.
    7. On the BBQ (we used our ProWare Kitchen sauté pan) add the rapeseed oil. Heat up the pan over the charcoal to a temperature of around 170C/180C. Do not fill any higher than two thirds of the height of the chicken thighs.
    8. Reheat the BBQ sauce.
    9. Toss the chicken thighs in the flour mix and cover well. Next, fry the chicken in batches of two until they reach an internal temperature of 80C, and turn them once when cooking. Remove and leave to cool for a few minutes on kitchen roll.
    10. Finally, toast your brioche buns and then place some slaw on the base of the bun, add the crispy chicken and drizzle with the tasty sauce. Enjoy!!

  10. Lamb Biryani by BBQ Explorers

    Comments Off on Lamb Biryani by BBQ Explorers

    Thought you couldn’t make a curry on the BBQ? Think again and try this Lamb Biryani by BBQ Explorers! Although by no means a traditional curry, it’s a fantastic way to use the BBQ in a different way over the summer so definitely add it to your culinary arsenal.

    This Lamb Biryani by BBQ Explorers was made using our stainless steel tri-ply sauté pan and stainless steel tri-ply milk pan which both work excellently on the BBQ. If you want to use your milk pan on the BBQ then make sure it has a stainless steel interior and not non stick!

    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 shop our stainless steel tri-ply range here.

    Lamb Biryani by BBQ Explorers
    Lamb Biryani by BBQ Explorers

    Ingredients for Lamb Biryani

    • 750g diced lamb
    • 5 garlic cloves grated
    • 1.5 tbsp grated ginger
    • 1 tbsp olive oil
    • I tsp ground coriander
    • I tbsp ghee
    • 1 large onion sliced
    • 1 tbsp cumin seeds
    • 1tbsp Nigella seeds
    • I tsp Garam Masala
    • 1 tbsp Madras spice paste
    • 300g basmati rice (well drained)
    • 750ml hot chicken stock
    • 150g diced paneer (optional)
    • 150g cooked baby spinach

    For serving

    • Chopped coriander
    • Greek yogurt
    • Smoked paprika
    • Naan bread

    Equipment

    ProWare Kitchen Stainless Steel Tri-Ply 24cm Sauté Pan

    ProWare Kitchen Stainless Steel Tri-Ply Milk Pan (stainless steel interior)

    Chopping Board

    Cooking Method

    1. In a bowl, mix the ginger, garlic, ground coriander, olive oil and diced lamb and then marinade for at least two hours in a fridge, preferably overnight. Thirty minutes before cooking, take the lamb out of the fridge to bring it to room temperature.
    2. Place the basmati rice in a pan and then cover it with several centimetres of cool water. Let it stand for 30 mins, drain it, and then put it to one side.
    3. Next, prepare the bbq for direct heat. For this cook, we are using briquettes instead of lump wood charcoal.
    4. Heat the ghee in a sauté pan over direct heat and then start to brown the lamb. Add the sliced onion, nigella and cumin seeds and then cook for around 7 minutes. Stir in the Madras spice paste and cook for an additional three minutes.
    5. Remove from the heat and set up the bbq for indirect heat cooking and place the sauté pan back on the bbq away from the direct heat source.
    6. On top of the lamb mixture, place the spinach and then the paneer. Next, create an even layer of rice over everything and then add the chicken stock. Place the lid on the sauté pan and then place the lid on the bbq and cook for around 25 minutes at around 180C, giving it a quick stir five minutes before the end.
    7. Once the rice has cooked through, take the sauté pan off the BBQ and then let it stand with the lid on for five minutes before serving.
    8. Serve the lamb biryani with chopped coriander, naan bread and Greek yoghurt with a sprinkling of smoked paprika and enjoy!

Here to help.

Contact
0114 478 4784
info@proware-kitchen.co.uk
5 Churchill Way, Sheffield, S35 2PY
 
 
Stay Social
     
 
 

© Proware Cookware

Collections

Copper Base
Stainless Steel Tri-Ply
Copper Tri-Ply
Mini
Gifts

Support

Delivery & Returns
Contact Us
Guarantee
Privacy Statement

ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.

ProWare is a trading name of Faresco Ltd.
Registered in England & Wales
company number 02251205
VAT registration GB646682112.

Registered company address:
5 Churchill Way, Sheffield 35a Business Park, Sheffield, South Yorkshire, S35 2PY