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.
Ingredientsfor 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
Set up your bbq up for indirect cooking and heat to 180C. You will need to cook with the lid on your bbq.
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.
In a bowl, mix the panko breadcrumbs, garlic, lemon zest, salt, pepper, and egg and then add the chopped basil and parsley.
Take the roasting pan off the heat. Season the potatoes and add the salmon fillets. Cover the salmon with the breadcrumb mixture.
Arrange the sugar snap peas, broccoli and asparagus around the salmon and drizzle the vegetables with rapeseed oil.
Put the roasting pan back on the bbq at a heat of 200C and cook for around 20 minutes, ensuring the vegetables are tender.
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.
Ingredientsfor the Korean Style BBQ Fried Chicken Burgers
Firstly, add the buttermilk, salt, pepper and grated ginger to a bowl and then mix well.
Next, add the 4 chicken thighs to the mixture, and then cover and place in the fridge for at least 2 hours.
To make the slaw, mix all the ingredients together and place in the fridge.
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.
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.
In a large bowl mix together the cornflour, plain flour smoked paprika, garlic granules, cayenne pepper, and onion salt.
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.
Reheat the BBQ sauce.
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.
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!!
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!
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.
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.
Next, prepare the bbq for direct heat. For this cook, we are using briquettes instead of lump wood charcoal.
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.
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.
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.
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.
Serve the lamb biryani with chopped coriander, naan bread and Greek yoghurt with a sprinkling of smoked paprika and enjoy!
Comments Off on Bacon, Apple, and Sweet Potato Breakfast by BBQ Explorers
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
Ingredientsfor 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
Comments Off on Burns Night Haggis Kebabs with a Honey and Whisky Glaze by BBQ Explorers
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
Ingredientsfor 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
Cooking Methodfor Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
Firstly, preheat your BBQ for indirect grilling.
Next, remove the sausagemeat from the skins and then mix with the haggis in a bowl.
Divide into six pieces, roll and thread each piece onto a skewer and then put them in the fridge for at least one hour.
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.
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.
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.
Boil the swede chunks for 35 minutes and then add the carrot pieces after 20 minutes.
Remove the potatoes from the heat, add the cooked swede and carrots to the roasting dish and then gently smash.
Time to cook the kebabs! Place them on your BBQ and cook over indirect heat for around 25 minutes, turning regularly.
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)
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.
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!
Comments Off on Toad in the Hole with Red Onion Gravy by BBQ Explorers
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!
Cooking Methodfor Toad in the Hole with Red Onion Gravy
Prepare your bbq for cooking.
Wrap one slice of the pancetta bacon around each sausage.
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.
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.
Add the oil to the pan and then, once it’s hot, add the onions and cook them until they become soft.
Next, add the demerara sugar and balsamic vinegar. Give the mixture a good stir and cook for 5 minutes.
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.
Remove your toad in the hole from the bbq and serve with potatoes, carrots and runner beans.
Comments Off on Smoked Mexican Meatballs by BBQ Explorers
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.
Prepare your bbq for cooking with direct and indirect heat.
Mix together the cumin, smoked paprika, ground coriander, salt and black pepper to create the meatball spice mix.
Finely chop the coriander and parsley and grate the red onion.
Using a food processor or a heavy object, create a fine crumb with the corn crisps.
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.
Roll small golf ball size meatballs with your fingers and then put the meatballs in the fridge for 30 minutes.
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.
Next, place your sauté pan over direct heat and cook the garlic in rapeseed oil for two minutes.
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.
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.
Lacking weeknight motivation to cook up a healthy meal? Jump on the batch cooking bandwagon! Batch cooking is a method of preparing and cooking larger quantities of food at once, storing portions for future consumption. Here are 10 reasons and recipes to batch cook…
1. Time-efficiency
BeforeDuringTa da!
Batch cooking allows you to make the most of your time in the kitchen. By preparing multiple meals at once, you can save time on meal prep during busy weekdays. It’s especially helpful for those with hectic schedules, as they can cook once and have ready-to-eat meals for several days.
This BBQ Explorers Scottish Ale and Beef Chilli is the perfect batch cook. Make the most of a wonderful weekend BBQ by bulking up the ingredients so you can enjoy the dish again and again throughout the week!
2. Cost-effectiveness
Buying ingredients in bulk can often be more economical, as you can take advantage of discounts and reduce food waste. Additionally, cooking larger quantities can be more energy-efficient than preparing multiple smaller meals.
Ren Behan’s Turkey and Leek Meatballs with Tomato Tagliatelle
Ren Behan’s Turkey and Leek Meatballs with Tomato Tagliatelle is also a fab way to get kids involved in the kitchen and jumping on the batch cooking bandwagon too! Grating the cheese, or rolling the meatballs into fun shapes are both great activities for little chefs.
If you want to try another variation of meatballs, try our Swedish Meatballs too.
3. Convenience
Having pre-cooked meals on hand makes it easy to grab a healthy option when you’re busy or too tired to cook. This can prevent you from resorting to less healthy, fast-food options or skipping meals altogether.
Batch cooking isn’t just for whole meals; you can also bulk up side dishes! Maybe you want to cook up your protein from fresh but don’t have time to make a whole meal. Then why not consider batch cooking side dishes too!
Try our Sprouting Brocolli Gratin, a tasty alternative to Cauliflower Cheese! This serves 4-6 as a side dish so just double or triple the recipe as you need to. With a prep time of 5 minutes and a cooking time of 10-15 minutes, it’s also the epitome of convenient!
4. Healthier choices
Batch cooking enables you to plan and control your meals better. By preparing your own dishes, you can choose healthier ingredients, control portion sizes, and avoid added preservatives or unhealthy additives often found in pre-packaged foods. This Ultimate Chia Seed Pudding is full of antioxidants, omega 3, calcium, protein and fibre. You can soak the seeds overnight and make batches of the pudding in mason jars or bowls with different toppings! Check out our favourites below…
5. A souper way to reduce stress
Knowing that you have meals already prepared can alleviate mealtime stress and the pressure of having to figure out what to cook each day. This can be especially helpful for parents, students, or anyone with a busy lifestyle.
Cullen SkinkJerusalem Artichoke, Wild Mushroom and Truffle SoupRoasted pumpkin soup
There are many fantastic things about soup… for one, it’s a great way to use up your off cuts, it’s also easy to bulk up and batch cook, or freeze for another day. Soup is a light weeknight meal and you will find lots of great recipes on our website for soups to suit all seasons.
6. Portion control
By dividing your batch-cooked meals into individual portions, you can avoid overeating and maintain better control over your calorie-intake. So, if you want to cook up something higher in calories and more filling, like this Shin Beef Stew with Dumplings, then batch cooking can help you control your portion sizes. A great slow-cook dish, it’s very low maintenance too!
7. Customization
Batch cooking allows you to tailor meals to your specific dietary preferences and nutritional needs. It’s easier to accommodate dietary restrictions or food allergies when you cook at home.
2016 Masterchef Champion Jane Devonshire has created some wonderful gluten free recipes for us. If you find it challenging to come up with a variety of gluten free recipes then definitely check out Jane’s recipes on our website. These recipes are all easy to whip up, with minimal effort, and easy to batch cook!
Preparing one large batch of food usually means fewer dishes and kitchen cleanup than if you were to cook different meals every day. We recommend immediately handwashing and towel drying frying pans and milk pans with non-stick coating but all our other saucepans are dishwasher safe and have a lifetime guarantee. Regular batch cooking means you might even use the dishwasher less and save energy!
Batch cooking doesn’t mean eating the same meal for days on end. You can batch cook different recipes, freeze some for later, and mix and match meals to keep things interesting. Why not try something different? Perhaps you love curries but want to change things up. We have lots of exciting curry recipes from our collaborators but here are three to get you started… click the links at the bottom of each photo for the recipe.
Batch cooking can foster a sense of community and family bonding when shared with others. You can cook together with family or friends, share dishes with neighbours, or donate excess food to those in need. After a trip to Texas, we threw a Texas-inspired Hog Roast. Cooking so much meat in one go meant that we had lots left over, and so did our families and friends.
We have launched a brand new range! If you love the look of our Copper Base range but are cooking on induction then we have a treat for you!
Our Stainless Steel base range combines all the things we love about our Stainless Steel Tri-Ply and Copper Base range. Read on to find out just how wonderful it is…
1. Induction (and all hob tops) friendly!
The Stainless Steel Base Range has triple layer construction in the base only, creating an even heat distribution. Being made from stainless steel, it is also induction friendly!
The pans use less material around the sides than their triple layer counterparts and so they cost (and weigh) less but, just as with the other ranges, the pans have been carefully specified and engineered and they have been put through their paces in the test-labs and kitchens. As such we are proud to offer a lifetime guarantee on everything except the non-stick milkpan and frying pan (which carries a guarantee against manufacturing fault but unfortunately not on the non-stick coating).
2. Seeing is believing
There are so many reasons to use a lid. The heat efficiency achieves a quicker boil and saves energy whilst the lack of splash keeps the walls and hob top clean! The vented, glass lids are a firm favourite feature of our Copper Base range so we’re thrilled to launch it as part of our Stainless Steel range too. If you love keeping an eye on your cooking, be it a sauce, rice, or curry, then this range might be perfect for you!
3. Great capacity, and light!
Unlike competitor items our pans are nice and deep so you really can cook for a crowd (or just a hungry family!). Even with their fantastic capacities, they don’t weight too much either. The milkpan holds 1.25 litres and weighs just 670g, while the 16cm saucepan holds just shy of 2 litres and weighs just over 1kg, and the stockpot holds just shy of 6 litres! That’s perfect for a casserole or stew to feed the whole family!
4. Endurance and comfort
The comfortable soft grip handles are extremely practical and easy to handle. The silicone wrap means that they will withstand exposure to high temperatures and are oven safe up to 200 degrees celsius. A steep arch in the handle keeps it away from the heat source, and allows the pans to nest efficiently in cupboards or drawers. An eyelet where the handle meets the pan body disperses heat to ensure handles don’t get too hot and there’s a hanging loop if you want to make them the star feature of your kitchen.
Larger pans can be heavy when they’re full so we’ve added helper handles to the 18cm and 20cm saucepans. Heavy duty stainless steel rivets provide lifelong durability too so you, and your pans are truly set up for success!
5. All-Rounder
These pans work on every hob type; they can go in the oven up to 200ºC; and they’re dishwasher safe! If you prefer to hand wash your cookware, then Bar Keeper’s Friend is your best friend! We have some great top tips on keeping Stainless Steel cookware sparkling clean here.
6. Eye-Catching Design
As well as being practical, our Stainless Steel Base range looks great on the outside too! With hooks for hanging, they look great on show in any kitchen.
Comments Off on One Pot Geang-Hung-Lay by Marni Xuto
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
Add the peanuts and toss until slightly brown. Set aside.
Pre- heat the oven to 150 Celsius.
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.
Marinate the pork belly in the paste for at least 1 hour.
Fry the marinated pork belly with the vegetable oil until brown over medium to high heat in the Copper Tri-ply 20cm Saucepan.
Season with the dark soy sauce, oyster sauce, fish sauce and sugar. Stir until cooked.
Add the tamarind paste, half portion of sliced ginger and water. Bring it to the boil.
Close the lid and cook the curry in the oven for 1.5 hours.
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.
Garnish with toasted peanuts, red chilli and coriander.
Enjoy this one pot Northern Thai Style curry with a fluffy Thai Jasmine Rice.
