Tag Archive: cookware

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

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    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

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

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    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!!

  3. Lamb Biryani by BBQ Explorers

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    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!

  4. 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
    Bacon, Apple, and Sweet Potato Breakfast by BBQ Explorers - bacon cooking in a saute pan on the bbq
    Bacon, Apple, and Sweet Potato Breakfast dishes being cooked on the bbq in cast-iron mini casseroles

    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!

  5. From cookware to chopping boards

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    Craftsmanship is key in cooking. At ProWare Kitchen, we blend art and usefulness, knowing good tools are crucial for great cooking. We’re excited to introduce our new hand-crafted chopping boards made by Robert, our ProWare co-founder. Explore the beauty and practicality of our boards and see how Robert’s skill makes cooking even better.

    Craftmanship

    Crafted with an unwavering commitment to excellence, our chopping boards bear the mark of expert craftsmanship. From the selection of the finest quality wood to the meticulous hand-finishing, every step of the crafting process reflects a dedication to perfection. Guided by skilled hands and a keen eye for detail, we ensure that each board is an individual masterpiece of functionality and aesthetics.

    Versatility:

    As versatile as they are stunning, our hand-crafted chopping boards cater to every culinary need with grace and ease. Whether you’re chopping, slicing, or serving, these boards are designed to enhance your kitchen experience. With their durable construction and knife-friendly surfaces, they effortlessly transition from meal preparation to presentation.

    Beauty:

    Beyond their practicality, our one of a kind boards captivate with their natural beauty and charm. Crafted from responsibly sourced wood, each board boasts a unique grain pattern and texture, making it a true work of art. Robert’s passion for craftsmanship shines through in every detail, from the rich warmth of oak to the deep hues of walnut.

    Meet the maker:

    Meet Robert, a man of many talents and passions. With a fervent love for mountain biking and a knack for building and creating, he embodies the spirit of adventure and creativity in every aspect of his life.

    As one of the co-founders of ProWare and the technical expert in the office, Robert’s understanding of product materials and craftsmanship is unparalleled. He possesses an innate ability to comprehend every aspect of a product, from its design to its production process, making him an invaluable asset to the team.

    Robert’s practical nature and love for making things set him apart. Whether it’s crafting handmade chopping boards, forging knives, or tinkering in his workshop, he approaches every project with precision, ingenuity, and a touch of his unique flair. Known for his resourcefulness, Robert is the go-to guy among his friends for fixing bikes, Landrovers, owning almost every tool imaginable, and being able to tackle most household repairs with ease.

    Welcome to the ProWare Kitchen family, where every meal is a masterpiece waiting to be crafted.

    Guide for use:

    Avoid soaking wooden boards, as this may lead to warping. Instead, clean them with a mild detergent, then allow them to air dry by standing them upright. Vinegar is effective for disinfection, especially after cutting eggs or meat. Wiping the board with a lemon segment helps eliminate odors. For tough stains, sprinkle baking soda onto a sponge and gently scrub the affected area. We recommend regularly oiling your wooden chopping board to keep it well-maintained. Signs that your board needs oiling include dryness, dullness, and water absorption. Ensure a food-safe oil is used which is suitable for chopping boards to keep your board looking beautiful and to prolong its lifespan.

  6. 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!

  7. Emma Britton Q&A

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    The team at ProWare first met Emma Britton at the Spirit of Christmas at London Olympia and were wowed by her beautiful and innovative designs. From glassware and mirrors to napkins and splashbacks, Emma’s collection has something for every home.

    With individually crafted and bespoke creations, Emma’s products are sure to give any kitchen a beautiful finishing touch. Intrigued by how Emma got started, we sat down and asked her more about it…

    1.Tell us more about yourself/brand?

    I am a decorative glass designer, meaning I put pattern onto glass. I launched my business, Emma Britton Decorative Glass Designer, back in 2010, and came up with an idea of putting repeated pattern onto glass splashbacks that wasn’t available at the time. I had a background in textile design but had worked in the glass industry, so my niche came from the marriage of these two areas of expertise.

    2. What makes your splashbacks so special?

    They are original and very much designed to bring joy or to complete an interior space. I personally oversee every project from design, to making and fitting. Each home and customer is unique so I work with clients to realise what they would like and help to solve their design dilemmas. My glass splashbacks are pretty yet practical, designed to last, suitable to use behind all kinds of hobs and cookers. Customers can either choose from one of my collections or commission a bespoke design – we have different price points depending on your budget. 

    3. Talk about your signature design style…

    My work has a strong British aesthetic, it’s bold, confident and often colourful with a hint of nostalgia, mostly floral, and always inspired by suburbia and the way we decorate our homes. I paint all my designs by hand. My pieces are always practical though, and designed with modern living and entertaining in mind. In my spare time I love to be a hostess and really enjoy decorating my Edwardian home.

    Emma Britton Glass Splashback

    4. You also design for glassware…tell us more

    I’ve been designing patterns for glassware since 2015. I wanted to expand my offering and it felt like a natural synergy to the splashbacks as its still pattern on glass. During the pandemic we bought all our glassware decoration in-house, something I am incredibly proud of and now decorate everything in small batches in my Derbyshire studio. I launched new designs at this point; my pretty etched Silver Birch Collection with dainty, dappled leaves and it has really taken off. I think people like to use nice things everyday, it just elevates the everyday, from a nice glass of water to a pretty glass of wine on the sofa and with friends. 

    What is your favourite dish to cook at home?

    I really like to make a vegetarian version using quorn mince of coochinando’s Pasta Al Forna. It takes about two hours to make, so I usually do it on a Saturday afternoon when I can relax and enjoy the cooking process. I make a huge dish, or two at a time, so I can freeze some portions and also enjoy it the next day when it tastes even better! https://coochinando.com/recipes/pasta-al-forno-oven-pasta-bake/

    See more of Emma’s splashbacks and glassware at: www.emmabritton.net

  8. ProWare’s Guide to Gifts Under £40

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    Present-buying on a budget can be challenging, which is why we’ve put together ProWare’s Guide to Gifts Under £40. Spoil the foodies in your life but don’t break the bank with these great ideas…

    Shop gifts under £40

    Set of 2 Tea Towels: £20.00

    Copper Tri-ply Mini Frying Pan: £25.00

    Copper Tri-ply Mini Pan: £28.00

    Copper Tri-ply Mini Casserole: £34.00

    Mini Cast Iron Casserole: £22.00 or for 2 £39.00

    Salt Apron: £18.99

    Alchemist Cocktail Book: £14.00 or

    in a set with a Copper Tri-ply Mini Pan £39.00

    Stainless Steel Multi-steamer: £22.00

    Large Jute Tote Bag: £4

    Silver plated mini ladle: £20.00

    Stainless steel tri-ply 9cm mini pan: £24.00

    Looking for larger sets and bundles? We have a more extensive gift guide here so between the two you’re sure to find the perfect gift for your foodie loved on!

  9. Paul Foster’s Carbonara

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    A few words from Paul…

    “Carbonara is one of the dishes that epitomises Italy’s cuisine. It’s simple, beautiful, and pure, but so easy to mess up.

    When I was young my understanding of a carbonara was any pasta, sliced ham, mushrooms, double cream, and cheddar cheese. It wasn’t until 2002 when I was 20 years old and picked up a copy of Heston Blumenthal’s Family Food and read his recipe. Whilst it wasn’t 100% authentic it changed the way I thought about this dish, and I wanted to find out more. I fell in love with the technique of creating the rich sauce through the egg, cheese and pasta water. There is skill and discipline in getting it just right. Too much heat and it’s scrambled egg, not enough and it’s thin and raw tasting without the gloss.

    The classic recipe calls for guanciale which is a cured pig cheek bacon that has a high ratio of fat. I get mine from Salt Pig Curing who are my favourite English charcutier company. Guanciale is hard to get hold of in this country so don’t guilt yourself if you have to use pancetta just get the best you can afford, and you will still produce a lovely dish.

    This dish will be quite tricky for novices, but stick at it as practice makes perfect. For professionals, you will notice a little difference in this dish. Whilst I have full respect for the original, this method is slightly tweaked to get a better sauce.

    I had read into this method and was inspired by visit my visit to Lucciano Cucina in Rome. Chef Luciano Monosilio is known as the carbonara king which is a very worthy title in my opinion. He uses the same ingredients apart from switching out some of the pecorino for grana padano, I agree that this gives a better flavour balance.

    The key difference is that instead of making a paste of the cheese and egg yolk he makes almost a hollandaise style sauce using the egg yolks and cheese then whisks in them and guanciale fat. It was without doubt the best carbonara I have ever eaten I was so inspired by this I have done a similar technique below. This gives a more of a custardy kind of feel to the sauce. I will never make it another way now.”

    We don’t know about you, but Paul Foster’s Carbonara is now our ONLY Carbonara!

    Paul Foster's Carbonara
    Paul Foster's Carbonara

    Serves: 4 (primi portion)
    Medium skill

    Ingredients for Paul Foster’s Carbonara

    • 280g dried spaghetti
    • 5 eggs
    • 30g Pecorino Romano (to finish)
    • 30g Grana Padano
    • 200g Guanciale
    • Black pepper

    Equipment

    Paul Foster's Carbonara

    Cooking Method for Paul Foster’s Carbonara

    1. Trim the dry exterior off the guanciale, cut into thick lardons around 2cm in width, and then spread them out evenly in a cool dry Stainless Steel Tri-Ply 24cm Frying Pan and heat slowly.
    2. Colour all over and remove from the heat, strain off the fat and keep warm so it doesn’t solidify.
    3. Cook the pasta in boiling salted water until al dente.
    4. Whilst the pasta is cooking, put the egg yolks into a large bowl with a spoon of the pasta water. Place the bowl over a pan of simmering water and whisk to a light fluffy sabayon.
    5. Finely grate the cheese and whisk it into to the yolks.
    6. Remove from the heat when the egg yolks are light, airy and leave a whisk trail when you lift it.
    7. Season with a twist of black pepper and slowly whisk in the warm guanciale fat.
    8. When the pasta is cooked, drain and add to the sauce, toss well and add the guanciale. Season to taste with salt and pepper.
    9. Twist the pasta in a ladle with large tweezers and spoon into a warm bowl.
    10. Evenly spread out the guanciale and finish the dish with grated pecorino and a twist of black pepper.

  10. 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.

    Toad in the Hole with Red Onion Gravy
    Toad in the Hole with Red Onion Gravy

    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.

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