Tag Archive: Sunday Roast

  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

    Potatoes par boiling in a ProWare stainless steel saucepan for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
    Burns Night Haggis Kebabs with a Honey and Whisky Glaze

    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

    Burns Night Haggis Kebabs with a Honey and Whisky Glaze
    Burns Night Haggis Kebabs with a Honey and Whisky Glaze
    Roast Potatoes in ProWare Roasting Pan

    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.

    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.

  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

    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.

  4. 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.

    Before…
    …during…
    The Perfect Roast Potatoes
    …and after

    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.

  5. Pot Roast Chicken

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    This is a great one-pot option for your Sunday Roast. A large stockpot with a tight fitting lid is essential when pot roasting.

    ProWare's Pot Roast Chicken

    The lid ensures the moisture is kept in, creating a steamy environment keeps the meat nice and tender. As with all meats you are likely to get tastier results if you buy outdoor reared produce from a reputable local supplier. You probably won’t use all the gravy but don’t discard it as it will make an excellent base for soup.

    ProWare's Pot Roast Chicken on a blue plate

    Serves: 4

    Prep time: 10 minutes

    Cooking time: 1 hour 20 minutes

    Ingredients

    • 1 whole Chicken (around 1.5-2kg)
    • 60g unsalted butter
    • Sea salt flakes (to taste)
    • Freshly ground black pepper (to taste)
    • Drizzle of olive oil
    • ½ Lemon
    • 1 whole garlic bulb (this may seem like a lot of garlic but it will add depth to the flavour of the sauce and will not be overpowering once cooked)
    • 100ml dry white wine
    • 4 shallots peeled and cut in half
    • 2 large carrots, peeled and chopped into chunky pieces
    • 4 potatoes, peeled and cut into pieces about the size of a walnut (cutting the potatoes any smaller runs the risk of them ‘dissolving’ into the sauce)
    • 2 sprigs (leaves only) of an aromatic herb such as sage, rosemary, or thyme
    • Freshly boiled water
    • 5g unsalted butter
    • 1 dessert spoon of plain flour

    Equipment

    • Copper Tri-ply 24cm Stockpot
    • Knife
    • Chopping board
    • Large plate
    • Oven gloves for handling the pan in and out of the oven and on the hob top. The handles of the stockpot will get very hot whilst in the oven and will retain heat for a long time, so be when careful when handling! Oven gloves are essential.

    Cooking Method

    1. Preheat the oven to 220°C.
    2. Mix the salt and black pepper into the 60g of butter and rub it all over the chicken.
    3. Place the half lemon inside the body cavity of the chicken. Chop the garlic bulb in half horizontally and place it into the stockpot along with the chicken.
    4. Drizzle the cut garlic with a bit of olive oil then place the stockpot in the oven (without the lid) and allow the skin to crisp for 20 minutes.
    5. Once the chicken has browned use the oven gloves to bring the stockpot onto the hob, transfer the chicken to a warm plate and add the wine to the stockpot to deglaze it, over a medium heat, getting any caramelised bits off the base of the pot. These will add flavour to the finished dish.
    6. Put the chicken back into the stockpot and add the vegetables, herbs and just enough of the freshly boiled water to half cover the chicken. Place the lid on the stockpot and return to the oven using your oven gloves. Reduce the temperature to 190°C and cook for a further 50 minutes.
    7. Once the chicken is fully cooked remove from the pot and cut into sections. Serve alongside the vegetables.
    8. Thicken the sauce by mixing a dessert spoon of plain flour into a paste with the remaining butter and then whisk the paste into the sauce in the pan. The sauce must be boiled gently for a minute or so in order to cook the flour.
    9. Serve the chicken pieces with the vegetables, potatoes and a splash of the gravy. We added a handful of watercress to the plate for a fresh summery taste.

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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.

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