Tag Archive: love cooking

  1. 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.

  2. 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

    Smoked Mexican Meatballs
    Smoked Mexican Meatballs
    Smoked Mexican Meatballs

    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.

  3. Jump on the batch cooking bandwagon

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    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

    jump on the batch cooking bandwagon chilli BBQ explorers
    Before
    jump on the batch cooking bandwagon chilli BBQ explorers
    During
    jump on the batch cooking bandwagon chilli BBQ explorers
    Ta 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.

    Jump on the batch cooking bandwagon
    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…

    jump on the batch cooking bandwagon - chia seed pudding
    jump on the batch cooking bandwagon - chia seed pudding
    jump on the batch cooking bandwagon - chia seed pudding

    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.

    Jump on the batch cooking bandwagon - cullen skink
    Cullen Skink
    Jerusalem Artichoke, Wild Mushroom and Truffle Soup
    Jump on the batch cooking bandwagon - roasted pumpkin soup
    Roasted 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!

    jump on the batch cooking bandwagon

    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!

    Jane Devonshire
    ‘Cheat’s’ Mexican Chilli
    Jane Devonshire
    Cheesy Fish Pie
    Jane Devonshire
    One Pot Chicken with Tomato, Bacon and Mushrooms

    8. Minimize clean-up

    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!

    Check out our top tips for looking after copper cookware, stainless steel, and non-stick.

    9. Experimentation and variety

    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.

    Marni Xuto authentic thai jungle curry with sea bas
    Authentic Thai Jungle Curry with Sea Bass by Marni Xuto
    seafood penang curry by jude kereama
    Seafood Penang Curry by Jude Kereama
    Paneer Tikka Biryani courtesy of Jagruti’s Cooking Odyssey
    Paneer Tikka Biryani courtesy of Jagruti’s Cooking Odyssey

    10. Family and community sharing

    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.

    texas hog roast

  4. 7 things we love about our Stainless Steel Base Range

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    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.

    7. 5 Star Reviews

    We sell through our own website and Amazon Prime. Our trust pilot rating is 4.9 out of 5 so don’t just take our word for it, check out the numerous customer reviews here. Don’t forget that we also have Copper Tri-Ply, Copper Base, and Stainless Steel Tri-Ply ranges.

    Want to know anything else about our Stainless Steel Base range? Just get in touch and we’d be happy to assist.

  5. 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

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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.
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company number 02251205
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Registered company address:
5 Churchill Way, Sheffield 35a Business Park, Sheffield, South Yorkshire, S35 2PY