Tag Archive: game recipe

  1. One-Pan Mexican Chicken and Rice by BBQ Explorers

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    Created by BBQ Explorers, this vibrant one-pan Mexican Chicken and Rice is all about big flavour with minimal fuss. Juicy, spice-marinated chicken thighs are seared until golden, then gently simmered over smoky, tomato-rich rice studded with peppers, sweetcorn, and black beans. Finished with a squeeze of fresh lime and a sprinkle of coriander, it’s a comforting yet bold dish that’s perfect for feeding a hungry crowd. Cooked start to finish in the Proware Kitchen Sauté Pan, it’s proof that great food doesn’t need complicated kit, just quality cookware and seriously good ingredients.

    BBQ Explorers One-Pot Mexican Chicken and Rice

    Serves 4

    Ingredients

    4 chicken thighs (bone in and with skin)

    200ml rapeseed oil

    Spice Mix

    2 tsp onion granules

    2 tsp garlic powder

    2 tsp smoked paprika

    2 tsp ground cumin

    2 tsp salt crystals

    1 tsp cayenne pepper

    1 tsp black pepper

    Mexican Rice

    1 chopped onion

    2 finely chopped garlic cloves

    1 chopped red pepper

    1 chopped yellow pepper

    300g long grain rice

    400ml chicken stock

    250g tomato passata

    165g sweetcorn (small tin)

    400g black beans (tin) rinsed and drained

    Garnish

    1 lime

    Coriander

    Method

    Mix all the spice mix ingredients in a bowl. Save half of the mix for the rice.

    Add the other half to the rapeseed oil to make a marinade for the chicken.

    Marinate the chicken thighs for at least two hours.

    Remove the chicken from the marinade and sear in your sauté pan with a little amount of rapeseed oil. Sear the skin side first for 3 minutes, then the other side for 2 minutes. Remove from the pan and set aside.

    Remove some of the oil from the pan and sauté the onions, garlic, and peppers for 4 minutes on a medium heat.

    Next, add the rice, chicken stock, tomato passata, sweetcorn ,black beans, and the remainder of the spice mix. Give the mixture a good stir.

    Place the chicken skin side up on top of the rice, let it simmer with the sauté pan lid on for 30 minutes.

    Once the chicken has reached an internal temperature of 75C and the rice is soft, it’s ready to serve.

    Squeeze the lime juice over the chicken and rice and garnish with coriander.

  2. 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.

  3. 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.

  4. 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.

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