Tag Archive: family favourite

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

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

    What is Burns Night?

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

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

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

    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


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

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

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

  2. 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. Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

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    You may have had hispi cabbage before, but have you had Charred Hispi Cabbage with a Hazelnut and Stilton Crumb? This recipe is the perfect example of how to jazz up a vegetable for a suitably festive side dish.

    Cabbages are in season all year round in the UK so it’s even a great side dish to add to any roast dinner from January to December!

    Written by Eliza


    Serves: 4

    Ingredients for Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    • 1 large hispi, pointed or sweetheart, cabbage
    • 1½ tbsp olive oil
    • 1 red chilli, deseeded and finely chopped
    • 60g hazelnuts, blanched and chopped
    • 25g butter
    • 40g breadcrumbs
    • 1 1/2 tbsp finely chopped parsley
    • 50g stilton

    Equipment

    We also offer 24cm frying pans in the same range. Check out what we love most about this range here and don’t forget that if you buy a set of any two frying pans from this range, you can get 10% off! Buy now.


    Cooking Method for our Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    1. Firstly, heat the oven to 200°C/180°C fan/gas 6.
    2. Remove any damaged outer leaves from the cabbage and cut it into four to six wedges, but keeping the core intact so the leaves stay together.
    3. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves before sprinkling over a pinch of sea salt.
    4. Add some oil to the non-stick frying pan and heat over medium heat until it’s hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, and then turn them over and cook on the other side for another 6-8 mins until they get a really good, dark brown crust.
    5. Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender when pierced with a knife, or transfer to a cooler place on the barbecue and cook until the stalks are tender.
    6. Meanwhile, heat the butter in the stainless steel interior frying pan. Fry the-hazelnuts and breadcrumbs for 2-3 mins until the hazelnuts smell nutty and the breadcrumbs toast.
    7. Add the butter, and stir for a few mins to coat. Stir in the parsley with some seasoning, then pour over the cabbage and dot with Stilton. Return to the oven for 5 mins until the Stilton has melted.

    Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.

  5. The Perfect Roast Potatoes

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    Yes, we know it’s a bold claim, but we really are bringing you the perfect roast potatoes. Rosemary really lifts any roast potato dish, but we recommend sourcing some fresh rosemary if you can (we’ve invested in a rosemary plant because they are so hardy!)

    We all think we have the perfect roast potato recipe but, what’s great about this one, is that it’s vegetarian and vegan-friendly! So, if you don’t believe us, cook them up yourself and let us know what you think.

    Written by Eliza


    Serves: 8
    Prep time: 10-15 minutes
    Cooking time: 45-55 minutes

    Ingredients for the Perfect Roast Potatoes

    • 75ml sunflower oil
    • 2kg floury potatoes, maris piper work well
    • 2 tbsp finely chopped rosemary
    • Good pinch of sea salt

    Equipment

    This recipe features our newest range, Stainless Steel Base, so find out what we love about it here and don’t forget to check out our other ranges too.



    Cooking Method for our the Perfect Roast Potatoes

    1. Heat the oven to 200°C/180°C fan/gas 6. Pour the oil into a large roasting tin and then put in the oven to heat up.
    2. Peel the potatoes and chop them into large even chunks (about 5cm). Place in a large saucepan and cover with cold water. Season with a generous pinch of salt, and bring to the boil. Simmer for 4-5 minutes until the potatoes are just tender around the edges.
    3. Once they are ready, you can drain them and return them to the pan. Cover with the lid and give the pan a good shake to rough up the edges (one of our favourite things about our Stainless Steel Base and Copper Base ranges is the vented, glass lids… you can see just how fluffy your potatoes are!)
    4. Take the roasting tin of hot oil out of the oven, and then carefully transfer the potatoes one by one to the hot oil, and turn each one to coat it on all sides as you go.
    5. Roast for 45-55 minutes, turning once or twice during cooking, then season with salt chopped rosemary and serve.

    Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.

  6. Whole Baked Cauliflower Cheese

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    Cauliflower Cheese has to be one of the nation’s favourite dishes. This Whole Baked Cauliflower Cheese does not disappoint! It’s perfect for Christmas but is also a great accompaniment to a roast dinner all year round.

    Part of the beauty of this recipe is that it showcases so many different parts of our ranges. Steam or par boil the cauliflower in one of our saucepans or our Stainless Steel Steamer, make the roux in one of our milk pans, and bake the dish in the oven in one of our frying pans, or sauté pan if you have a particularly large cauliflower! It’s also a straightforward and easy recipe so you can fit it in around the chaos of Christmas cooking.

    Written by Eliza


    Serves: 6
    Prep time: 5 minutes
    Cooking time: 50 minutes

    Ingredients for Whole Baked Cauliflower Cheese

    • 1 large cauliflower (about 1kg)
    • 600ml whole milk
    • ½ onion
    • 6 cloves
    • 1 bay leaf
    • 50g unsalted butter
    • 50g plain flour
    • 2 tsp English mustard
    • 170g mature cheddar
    • Pinch of salt and white pepper

    Equipment

    This recipe features our newest range, Stainless Steel Base so find out what we love about it here.



    Cooking Method for our Whole Baked Cauliflower Cheese

    1. Firstly, bring a large pan of salted water to the boil and then pull any large leaves off the cauliflower, but leave any smaller ones attached. Cook the cauliflower in the boiling water for 15 mins, and then drain and set aside.
    2. Heat the oven to 180C/160C fan/gas mark 4.
    3. Place the milk in a pan along with the half onion studded with cloves and the bay leaf and heat gently but do not boil.
    4. Melt the butter in a sauce pan over a medium heat, and then stir in the flour and cook for 1-2 mins.
    5. Gradually add the warm milk, stirring until you have a smooth sauce, and then mix in the mustard.
    6. Next, add two-thirds of the cheese and whisk until the cheese has melted and season to taste with salt and white pepper.
    7. Put the cauliflower in the middle of a deep baking dish (in the photos you can see our non-stick frying pan being used) and then pour over the cheese sauce before sprinkling with the remaining cheese. Finally, bake for 30-35 mins until it is golden brown and bubbling.

    Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.