Tag Archive: curry

  1. BBQ Milk pan cheese fondue with sausages and apples by BBQ Explorers

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    Fire up the grill and gather everyone around, this smoky, indulgent BBQ cheese fondue is sure to be an outdoor crowd-pleaser. Rich Gruyère and Emmental melt together with white wine, lemon, and a splash of gin for a velvety, flavour-packed dip that feels both rustic and a little bit fancy. Served bubbling in mini casserole dishes alongside juicy barbecued Cumberland sausage bites and crisp Pink Lady apple slices, it’s the perfect mix of sweet, savoury, and oozy comfort. Cooked using ProWare Kitchen’s tri-ply milk pan and elegant mini cast iron casseroles for serving, this is alfresco entertaining at its most delicious. Enjoy it straight from the grill, shared with good company.

    BBQ Milk pan cheese fondue with sausages and apples by BBQ Explorers

    Serves 2

    Prep Time: 30 minutes

    Cook Time: 6-10 hours

    Ingredients

    200g grated Gruyere cheese

    250g grated Emmental cheese

    200ml dry white wine

    1 garlic clove

    1 tsp cornflower

    1 tsp fresh lemon juice

    1tbs gin

    A pinch of white pepper

    2 pink lady apples, sliced

    2 Cumberland sausages cut into small chunks

    Method

    Set your BBQ up for two-zone cooking.

    Once hot, cook the sausages and wrap them in tin foil.

    Rub the garlic clove around the inside of the milk pan.

    Place the pan over direct heat and add the wine and lemon. Bring to the boil and reduce the heat to a simmer by moving the pan slightly away from the direct heat.

    Place the pan over direct heat and in stages, add the two cheeses, stirring until they melt.

    Mix the cornflower and gin and stir into the fondue. Cook for five minutes until it thickens.

    Season with a pinch of white pepper.

    Transfer the fondue mix to the mini casserole dishes for serving with the sausages and apples.

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

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    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.

  3. Pheasant Curry

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    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.

  4. 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!

  5. Murgh Makhani (Butter Chicken Curry)

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    Originating from New Delhi, Murgh Makhani translates as Buttery Chicken and is a world-renowned and loved Indian curry. Because of its mild and sweet flavour, it goes perfectly with our Coriander Rice (see the recipe below) but if you’re not a coriander fan then basmati rice works just as well!

    This Murgh Makhani (Butter Chicken Curry) is perfect for a Friday Night Fakeaway, weekend meal for the family, or can be meal prepped and frozen for later. If you have the time then you should definitely consider marinating the chicken overnight for an extra punch of flavour and aroma.

    Our Copper Base Sauté Pan is the star of the show in this recipe so find out what we love most about this range here.

    Muyrgh Makhani Butter Chicken

    Curry

    Serves: 4
    Cooking time: 35 minutes

    Coriander Rice

    Serves 4

    Cooking time: 20 minutes

    For the Marinade

    • 600g boneless chicken thigh/breasts
    • 100ml plain yoghurt
    • 1 tbsp minced garlic
    • 1 tbsp minced ginger
    • 2 tsp garam masala
    • 1 tsp turmeric
    • 1 tsp cumin
    • 1 tsp chilli powder
    • 1 tsp salt

    For the curry

    • 2 tbsp oil
    • 20g butter
    • 1 onion chopped
    • 1 tbsp minced garlic
    • 1 tsp minced ginger
    • 1 tsp cumin
    • 1 tsp garam masala
    • 1 tsp ground coriander
    • 1 tin 400g crushed tomatoes
    • ½ tsp chilli powder
    • 100ml double cream
    • ¼  tsp sugar
    • 1 tsp fenugreek leaves
    • 1 tbsp coriander, finely chopped

    For the Coriander Rice

    • 300g basmati rice
    • 500ml water
    • ¼ tsp salt
    • 60g butter
    • 1 small bunch of coriander, finely chopped

    Equipment

    Cooking Method (Curry)

    1.  Marinate the chicken with all the marinade ingredients for at least 30 minutes, or overnight if you have the time.
    2. Heat 2 tbsp oil in the pan, brown the chicken for 5 mins turning once halfway through, and then set it aside.
    3. In the same pan, swirl in the butter and the onions, scraping the bottom bits of the pan. Fry for 5-8 minutes until the onions soften, stirring regularly.
    4. Stir in the garlic and ginger and fry for 1 minute until fragrant, then add the ground coriander, cumin, chilli powder and garam masala for a further minute to cook out the spices.
    5. Pour in the crushed tomatoes and then simmer for 10 minutes until the sauce thickens and turns a deep red brown. Blend the sauce.
    6. Stir through the cream, sugar and methi leaves. Add the chicken with its juices back into the pan and cook for a further 8 minutes. Stir through and garnish with the chopped coriander.

    Cooking Method (Coriander Rice)

    1. Melt the butter in the saucepan and fry the coriander until it wilts, then set aside in a dish.
    2. Rinse the rice and add to the saucepan along with the water and the salt.
    3. Bring the rice up to boiling point, then lower to a gentle simmer with a lid on until all the water is absorbed.
    4. Stir through the melted coriander butter into the rice.

  6. One Pot Geang-Hung-Lay by Marni Xuto

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    We’ve paired up with the fabulous Marni Xuto to bring you this recipe for One Pot Geang-Hung-Lay or Northern Thai Style Pork Belly Curry. Marni loves to make Thai food accessible and easy for everyone. Check out her website for recipes that look absolutely irresistible and make sure you follow her on Instagram.

    In this recipe, Marni showcases one fab feature of our cookware: our pans can be used on the hob AND in the oven! In this recipe, the curry is made on the hob and finished in the oven. We can’t wait to try it!

    Written by Eliza

    Serve: 2-3
    Prep time: 15 minutes
    Cooking time: 15 minutes and slow cook in the oven for 2 hours

    Ingredients for the Hung-Lay paste:Closeup of curry in a copper tri-ply saucepan taken from above

    • 30 grams Garlic-peeled
    • 100 grams Shallot-peeled and chopped
    • 25 grams Lemongrass-sliced
    • 15 grams Galangal -sliced and chopped
    • 1 grams Dried bird eye chilli-sliced
    • 1.5 teaspoons Shrimp paste
    • 1 teaspoon Paprika powder
    • 1/2 teaspoon Salt

    Ingredients for the curry:

    • 600 grams Pork belly-chunky cut
    • 35 grams Toasted peanuts (optional)
    • 20 grams Ginger-peeled and sliced
    • 5 grams Red chilli-sliced
    • 1 grams Coriander
    • 200 millilitres Water
    • 2 tablespoons Sugar
    • 2 tablespoons Vegetable oil
    • 1 tablespoon Tamarind paste
    • 1 tablespoon Dark soy sauce
    • 1 tablespoon Fish sauce
    • 1 tablespoon Oyster sauce

    Equipment

    Cooking Method

    1. Lightly spray the oil in Copper Tri-ply 24cm Non-Stick Frying Pan.
    2. Add the peanuts and toss until slightly brown. Set aside.
    3. Pre- heat the oven to 150 Celsius.
    4. Pound the garlic, red onion, lemongrass, galangal, dried birds eye chilli, shrimp paste and salt in a pestle and mortar (or blend it in an electric blender). Set aside.
    5. Marinate the pork belly in the paste for at least 1 hour.
    6. Fry the marinated pork belly with the vegetable oil until brown over medium to high heat in the Copper Tri-ply 20cm Saucepan.
    7. Season with the dark soy sauce, oyster sauce, fish sauce and sugar. Stir until cooked.
    8. Add the tamarind paste, half portion of sliced ginger and water. Bring it to the boil.
    9. Close the lid and cook the curry in the oven for 1.5 hours.
    10. Carefully remove the pan from the oven. Add the rest of the ginger, fold and return the pan to the oven for a further 30 minutes without the lid.
    11. Garnish with toasted peanuts, red chilli and coriander.
    12. Enjoy this one pot Northern Thai Style curry with a fluffy Thai Jasmine Rice.

    Closeup of curry in a copper tri-ply saucepan taken from above

  7. Lamb Rogan Josh with Spice Kitchen

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    Spice Kitchen are an award-winning artisan producer of tea and spice blends based in Walsall. They have a excellent range of small batch, freshly ground spices great for keen home cooks. In addition to this they sell products for tea aficionados and have some wonderful gift ideas.

    They were kind enough to send us two of their spice tins, containing 10 Indian spices with 7 individual spice pots, wrapped in a beautiful handmade silk sari wrap.

    We have used the spices from their Indian Spice Tin to make a fantastic Lamb Rogan Josh. Lamb Rogan Josh is an old family favourite of ours and for the longest time the version in Madhur Jaffrey’s Indian Cookery was our go-to dish for an easy Saturday night.

    The dish originates from Kashmir and can be made using beef or lamb. In researching this version, we saw a suggestion that the meat could be substituted for cauliflower – though cooking times would obviously be significantly reduced!

    Part of the faff of making this dish was sorting through the spice cupboard or having to pop out to the supermarket. Thanks to Spice Kitchen almost all of the ingredients were easily to hand in the spice tin.

    The dish is even better if it is prepared ahead of time and the sweet yellow rice is a perfect accompaniment if you have the time!

    ProWare Beef Rogan Josh Spice Kitchen

    Lamb Rogan Josh

    Serves: 4 (easily doubled)

    Prep time: 20 minutes

    Cooking time: 2hr 15 minutes

    Equipment

    Ingredients

    • 4tbsp vegetable oil
    • 5cm piece fresh ginger
    • 8 cloves garlic, peeled
    • 10 cardamom pods, whole
    • 2 curry leaves
    • 6 cloves, whole
    • 10 peppercorns, whole
    • 1 cinnamon stick
    • 2 tsp cumin seeds, ground
    • 2 tsp ground coriander
    • 2 tsp paprika
    • 1 tsp cayenne pepper
    • 1 tsp salt
    • 0.5 tsp garam masala
    • 900g rolled lamb shoulder, cut in to 2cm cubes
    • 200g onions, peeled and finely sliced
    • 6 tbsp natural yoghurt

    Cooking Method

    1. Using a blender, combine the ginger, garlic and 4 tbsp water into a smooth paste.
    2. Heat the oil in a wide, heavy pot over a medium-high heat and brown the meat in several batches. Set to one side.
    3. Add the cardamom, bay leaves, cloves, peppercorns and cinnamon to the hot oil, stir once and wait until the cloves swell and the bay takes on colour. Then add the onions and fry for 5 minutes until they brown.
    4. Add ginger paste and fry for 30 seconds. Mix in the coriander, cumin, paprika and cayenne; then add the fried meat and juices and stir for 30 seconds.
    5. Add 1 tbsp of the yoghurt and stir until it is well blended. Add the remaining yoghurt, a tablespoon at a time, stirring in between.
    6. Cook for a further 3-4 minutes then add 425ml water and bring to the boil.
    7. Cover and turn heat to low. Simmer for 2 hours or until meat is tender. Alternatively, cook in oven at 180C. Stir every 15 minutes or so.
    8. When the meat is tender, turn the heat up, remove the lid and boil off some liquid.
    9. Before serving, skim off as much fat as you can from the top and sprinkle with garam masala and some freshly ground black pepper.

    Sweet Yellow Rice (Meetha Pullao)

    Serves: 4 (easily doubled)

    Prep time: 3hr 25 minutes

    Cooking time: 1hr 10 minutes

    Ingredients

    • 1/2 tsp saffron threads
    • 2 tbsp whole milk, warm
    • 200g basmati rice
    • 3 tbsp ghee or butter
    • 4 green cardamom pods
    • 1 cinnamon stick
    • 1/2 tesp salt
    • 15g flaked almonds
    • 1tbsp sultanas
    • 90g caster sugar

    Equipment

    Cooking Method

    1.  Using a frying pan, toast the saffron over a medium heat until the threads turn slightly darker.
    2. Put the milk in a cup and crumble in the saffron. Set aside for 3 hours.
    3. Wash the rice, changing the water 3 times, then drain. Leave it to soak in 1.2 litres of water for 30 minutes. Drain and leave in the colander for 20 minutes.
    4. Preheat the oven to 150°C/300°F/gas mark 2.
    5. Heat the ghee over a medium heat in a wide, oven-proof pan. When it’s hot, add the cardamom and cinnamon and stir. Add the rice and stir.
    6. Sauté the rice gently for about 3 minutes, reducing the heat slightly if it begins to catch. Add 325 ml of water and the salt.
    7. Increase the heat back to medium and gently stir. Cook the rice until all the water is absorbed.
    8. Pour in the saffron milk and stir in the almonds, sultanas and sugar. Cover very tightly and put the pan in the oven for 30 minutes.
    9. Remove the rice from the oven and stir. Remove the cardamom and cinnamon. Sprinkle with the extra sultanas and almonds to serve.

    Spice Kitchen™ - Spices, Spice Blends, Gifts & Cookware

    spicekitchenuk.com
    soldwithlove@spicekitchenuk.com

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