tag:blogger.com,1999:blog-58794826483235528712024-03-05T20:50:01.914-08:00Netherton FoundryNetherton FoundryNetherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.comBlogger312125tag:blogger.com,1999:blog-5879482648323552871.post-14131995844865087052022-12-02T02:55:00.007-08:002023-01-03T06:07:07.930-08:00Spice up your Sunday lunch<p><span style="font-family: verdana;">Who doesn't love a Sunday roast? And this delicately spiced chicken will liven up the dinner table, whilst sitting happily along side traditional accompaniments such as roast potatoes. Alternatively, b<span style="background-color: white;">read to mop up the spicy butter and a green salad would be fine additions.</span></span></p><p><span style="font-family: verdana;"><span style="background-color: white;"><br /></span></span></p><p style="text-align: center;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif828GJCQ1Jm5ZfSrlCbGAzri2RBEywHD3rQdz3pJpu0V2_E_7lJrnX_GbTNF4JgI2i2C1gcetUFcP6GxMtBSewB1mgBTx1tDJnuxMSC-FS9ogZR8Z7AZdYkQf37x68lDn87xheM8A-A5_pYP15eENzreJ1ytbA66dOyoIBN6anx_8nZpoZ-2_GPgY9g/s1280/Roast%20chicken%20THE%20SHOT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif828GJCQ1Jm5ZfSrlCbGAzri2RBEywHD3rQdz3pJpu0V2_E_7lJrnX_GbTNF4JgI2i2C1gcetUFcP6GxMtBSewB1mgBTx1tDJnuxMSC-FS9ogZR8Z7AZdYkQf37x68lDn87xheM8A-A5_pYP15eENzreJ1ytbA66dOyoIBN6anx_8nZpoZ-2_GPgY9g/s320/Roast%20chicken%20THE%20SHOT.jpg" width="320" /></a></span></div><span style="font-family: verdana;"><br /><span style="background-color: white;"><br /></span></span><p></p><p><br /></p><div style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: verdana;"><span style="color: black;">2kg chicken<br /></span><span style="color: black;">80g butter<br /></span><span style="color: black;">Seeds from 6 cardamom pods<br /></span><span style="color: black;">1 tsp cumin seeds<br /></span><span style="color: black;">1tsp fenugreek<br /></span><span style="color: black;">1 tsp kalonji<br /></span><span style="color: black;">½ tsp Kashmiri chilli<br /></span><span style="color: black;">2 tsp turmeric<br /></span><span style="color: black;">2 tsp salt<br /></span><span style="color: black;">3 sweet potatoes, peeled and cut into
large chunks<br /></span><span style="color: black;">6 tomatoes, halved<br /></span><span style="color: black;"> <br /></span><span style="color: black;">Heat the oven to 200ºC<br /></span><span style="color: black;">Mash all of the spices and salt into
the butter. Spread this liberally over the breast of the chicken.<br /></span><span style="color: black;">Sit the buttered chicken into the
<a href="https://www.netherton-foundry.co.uk/baking-tins?product_id=609" target="_blank">roasting tray</a> and put it in the oven.<br /></span><span style="color: black;">After the chicken has been roasting for
40 minutes, take it out of the oven and baste it lavishly with the melted
butter and chicken juices.<br /></span><span style="color: black;">Add the potatoes and tomatoes to the
tray and return it to the oven for another 60 minutes.<br /></span><span style="color: black;">Carry the tray to the table, carve the
chicken and serve the vegetables. </span></span></div><div style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="font-family: verdana;"><span style="color: black;"><br /></span></span></div><div style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><span style="color: black;">Netherton Foundry Shropshire 2022 ☺</span></span></div><div style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><span style="color: black;">www.netherton-foundry.co.uk</span></span></div>
Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-72149780075160351772022-11-13T03:15:00.006-08:002023-01-11T09:57:37.910-08:00Cherry tray bake<p> <span style="font-family: verdana;">A new recipe or a brand new product in the prospector range.</span></p><p><span style="font-family: verdana;">So m</span><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: verdana;">any of you asked us for a <a href="https://www.netherton-foundry.co.uk/baking-tins?product_id=609" target="_blank">rectangular roasting tray</a> and it took us a while to figure out how to make it. But we got there in the end.</span></span></p><p><span style="background-color: white; color: #050505; font-family: verdana; font-size: 15px; white-space: pre-wrap;">And once it was made, of course we had to test it out. Our spiced roasting chicken recipe will be up here shortly, but to demonstrate its versatility, we have been using the new tray for baking too.</span></p><p><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: verdana;">First of all we made a rosemary studded foccacia, which we ate with the chicken and then we turned our thoughts to something sweet and made a delicious cherry tray bake.</span></span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEkUdZsHRsT7j0NJoJrhNU06wVqJF6lg5tTCMojEydNB5tIjeT8zYYUBFybw6aU4lX9JlzqWdd6IRiTTIr7l0_eb-ytZfYlbC8tHHbIoLz3DKjR8GeFQZqPLtyNZJlveCOT-bvvYvTGanR82bOYHji2HWYZhYyIFsQUZ1zZ7nY5efYMDSN0P34Vyimg/s1280/Focaccia%201.jpg" style="background-color: white; font-size: 15px; margin-left: 1em; margin-right: 1em; white-space: pre-wrap;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEkUdZsHRsT7j0NJoJrhNU06wVqJF6lg5tTCMojEydNB5tIjeT8zYYUBFybw6aU4lX9JlzqWdd6IRiTTIr7l0_eb-ytZfYlbC8tHHbIoLz3DKjR8GeFQZqPLtyNZJlveCOT-bvvYvTGanR82bOYHji2HWYZhYyIFsQUZ1zZ7nY5efYMDSN0P34Vyimg/s320/Focaccia%201.jpg" width="320" /></a></p><p style="text-align: center;"><span style="background-color: white;"></span></p><div class="separator" style="clear: both; color: #050505; font-size: 15px; text-align: center; white-space: pre-wrap;"><br /></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana; font-size: 15px; white-space: pre-wrap;"><b>This will make 18 portions</b></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4HWYtpRUw1Zkb48MmZdjpskAcaIUhifBSpfbmwcMVD8q45X2dzZZf3N7c0-kN99aT6Ru_lujYMZWVf6ZKHBf8UISBVWHBN8jdjjChc1FSl1sNhUu-HmDEu6OsdEXgtdPeDYqg-cdVau0U4R6tgcqiX7sOHiJD4v9cBWMGLnj9oU9KTh4hP1E3uwAXg/s1280/Cherry%20and%20pistachio%20cake.jpg" style="font-size: 15px; margin-left: 1em; margin-right: 1em; white-space: pre-wrap;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4HWYtpRUw1Zkb48MmZdjpskAcaIUhifBSpfbmwcMVD8q45X2dzZZf3N7c0-kN99aT6Ru_lujYMZWVf6ZKHBf8UISBVWHBN8jdjjChc1FSl1sNhUu-HmDEu6OsdEXgtdPeDYqg-cdVau0U4R6tgcqiX7sOHiJD4v9cBWMGLnj9oU9KTh4hP1E3uwAXg/s320/Cherry%20and%20pistachio%20cake.jpg" width="320" /></a></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana; font-size: 15px; white-space: pre-wrap;">Set the oven to 170ºC</span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana; font-size: 15px; white-space: pre-wrap;">250g butter</span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana; font-size: 15px; white-space: pre-wrap;">250g sugar</span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana; font-size: 15px; white-space: pre-wrap;">160g natural yogurt ( I used Greek)</span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana; font-size: 15px; white-space: pre-wrap;">4 eggs</span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">Seeds from 12 cardamom pods, ground.</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">250g self raising flour</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">250g good cherry jam</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">30g shelled pistachios, roughly chopped</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">Beat the butter, sugar and yogurt until very pale in colour and well blended.</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">Add the eggs and vigorously mix again.</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">Gently fold in the flour and cardamom.</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">Lightly grease your<a href="https://www.netherton-foundry.co.uk/baking-tins?product_id=609" target="_blank"> tray</a> and pour the mixture in and spread it evenly.</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">Dollop the jam at random and then swirl it into the mix with a knife.</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">Sprinkle the pistachios over the top.</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">Bake for about 30 minutes, until it passes the skewer test.</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;">Serve warm or cold, on its own, with cream, ice cream or custard.</span></span></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: center;"><span style="color: #050505; font-family: verdana; font-size: x-small;"><span style="white-space: pre-wrap;">Netherton Foundry Shropshire 2022 ©</span></span></div><div style="text-align: center;"><a href="http://www.netherton-foundry.co.uk"><span style="font-size: x-small;"><span style="color: #050505; font-family: verdana;"><span style="white-space: pre-wrap;">www.netherton-f</span></span><span style="color: #050505; font-family: verdana; white-space: pre-wrap;">oundry.co.uk</span></span></a></div><div style="text-align: left;"><span style="color: #050505; font-family: verdana;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></div><p></p>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-47554365864912386972022-09-01T06:24:00.001-07:002022-09-01T06:24:16.099-07:00Spiced green beans<p> <span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: verdana;">A recipe for spiced green beans with paneer. I hesitate to call it curry, as there is no Indian authenticity here, nor do I claim a detailed knowledge of the cookery of that area of the world. But we love the flavour spectrum that comes with the spices popular in so many curries, so here we go.</span></span></p><p><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: verdana;"><br /></span></span></p><p style="text-align: center;"><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlc3j0WKwl_JOac9pjoGXiN3Zmqw9F_buiWlFm9GsDfn5frHugBoL7JEU9ZzIac4U5HgosSdBDaQ-nT8Q0F8Jd6bWc-lU_-jKpxyQPEHWzSYXL-J4s28fYJ6Bh3cM1c05PbQcIOWsfS5sXw1P_uiue-BzosVtndw-2CnUI7FM4uXUu0TN8gB_LblUfHA/s1280/green%20bean%20and%20paneer%20curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1192" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlc3j0WKwl_JOac9pjoGXiN3Zmqw9F_buiWlFm9GsDfn5frHugBoL7JEU9ZzIac4U5HgosSdBDaQ-nT8Q0F8Jd6bWc-lU_-jKpxyQPEHWzSYXL-J4s28fYJ6Bh3cM1c05PbQcIOWsfS5sXw1P_uiue-BzosVtndw-2CnUI7FM4uXUu0TN8gB_LblUfHA/s320/green%20bean%20and%20paneer%20curry.jpg" width="298" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><div class="l7ghb35v kjdc1dyq kmwttqpk gh25dzvf jikcssrz n3t5jt4f" style="animation-name: none !important; background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">For 4</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">Oil or ghee, I used 1 tblsp of <a href="https://www.happybutter.co.uk/?fbclid=IwAR1q5v1l-34HTplIry9agFV6FPkGXqhUX2MNWyEzofLAZIuaZAccYzRQH0I" target="_blank">Happy Butter Ghee</a></span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">2 onions, sliced</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">4 <span style="animation-name: none !important; transition-property: none !important;"><a style="animation-name: none !important; color: #385898; cursor: pointer; transition-property: none !important;" tabindex="-1"></a></span>cloves of garlic, chopped</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">1” ginger, peeled and grated</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">1 tsp mustard seed</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">1 tsp fenugreek seed</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">1 tsp kalonji (nigella) </span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">1 tsp turmeric</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">5 cardamom pods, lightly bashed</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">2 heaped tsp tamarind paste</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">1 block of paneer</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">250g green beans</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">200ml coconut milk</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">200ml water</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">Salt</span></div></div><div class="l7ghb35v kjdc1dyq kmwttqpk gh25dzvf jikcssrz n3t5jt4f" style="animation-name: none !important; background-color: white; color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">Melt the ghee or heat the oil over a medium heat.</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">Add the onions and cook slowly until soft and translucent. Stir in the garlic and ginger and cook for another minute.</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">Throw in the spices and mix thoroughly. Cook for 2 minutes and then add the paneer and beans. </span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;"> Coat the beans and paneer in the spice mix and then pour in the coconut milk and water. Add salt to taste</span></div><div dir="auto" style="animation-name: none !important; transition-property: none !important;"><span style="font-family: verdana;">Simmer for 30 minutes and serve with rice.</span></div></div><div class="l7ghb35v kjdc1dyq kmwttqpk gh25dzvf jikcssrz n3t5jt4f" style="animation-name: none !important; background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none !important; white-space: pre-wrap;"><div dir="auto" style="animation-name: none !important; font-size: 15px; transition-property: none !important;"><span style="font-family: verdana;">This was cooked in a 12" prospector pan and you can find the full range <a href="https://www.netherton-foundry.co.uk/double-handle-pans" target="_blank">here</a></span></div><div dir="auto" style="animation-name: none !important; font-size: 15px; transition-property: none !important;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="animation-name: none !important; text-align: center; transition-property: none !important;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2022 ©</span></div><div dir="auto" style="animation-name: none !important; text-align: center; transition-property: none !important;"><span style="font-family: verdana; font-size: x-small;"><a href="http://www.netherton-foundry.co.uk" target="_blank">www.netherton-foundry.co.uk</a></span></div></div>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-82444437678109642972022-05-04T03:53:00.003-07:002022-09-29T07:08:41.258-07:00The Frank Zappa cake<p> <span style="font-family: verdana;">I am sure you have all been there - find a recipe that perfectly suits a principal ingredient that you need to use up, only to discover you are missing some of the key ingredients.</span></p><p><span style="font-family: verdana;">And at 4pm on a Bank Holiday Monday, there is not a lot you can do about it.</span></p><p><span style="font-family: verdana;">Thus was born the <a href="https://en.wikipedia.org/wiki/Frank_Zappa" target="_blank">Frank Zappa</a> cake - Frank's work "</span><span face="sans-serif" style="background-color: white; color: #202122; font-size: 14px;"> </span><span style="font-family: verdana;"><span style="background-color: white; color: #202122;">is characterized by </span><a class="extiw" href="https://en.wiktionary.org/wiki/nonconformity" style="background: none rgb(255, 255, 255); color: #3366bb; text-decoration-line: none;" title="wikt:nonconformity">nonconformity</a><span style="background-color: white; color: #202122;">, </span><a href="https://en.wikipedia.org/wiki/Free_improvisation" style="background: none rgb(255, 255, 255); color: #0645ad; text-decoration-line: none;" title="Free improvisation">free-form improvisation</a>" his band was called the Mothers of Invention and with the necessity for a spot of improvisation, it seemed only fitting to name this cake after him.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRui14lveRi8DYvXu0XhgpostE6ZMl2-EK2D9rOkcHw-716qNfwVwXGW-DcqY5I7qn_hvEKKyVB5dfs_mqpSj5m8KtHu3gzosVM-s3B8nmU-MQ-gNPqAGNLngx1JXJHS4ZKkI5EWPgHihY2c5VMhEWIMTzArazvIaqZlQ1N77KrulYrLqq5ygNmH9yRQ/s1280/Feta%20yogurt%20and%20blueberry%20cake%20in%20tin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRui14lveRi8DYvXu0XhgpostE6ZMl2-EK2D9rOkcHw-716qNfwVwXGW-DcqY5I7qn_hvEKKyVB5dfs_mqpSj5m8KtHu3gzosVM-s3B8nmU-MQ-gNPqAGNLngx1JXJHS4ZKkI5EWPgHihY2c5VMhEWIMTzArazvIaqZlQ1N77KrulYrLqq5ygNmH9yRQ/s320/Feta%20yogurt%20and%20blueberry%20cake%20in%20tin.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-family: verdana;">A large tub of blueberries, plus a large dollop of inspiration from <a href="https://shop.honeyandco.co.uk/products/baking-book" target="_blank">Honey and Co's The Baking Book</a> resulted in this blueberry, Feta and almond cake.</span></p><p><span style="font-family: verdana;">Heat the oven to 170º while you prepare the cake mix.</span></p><div style="text-align: left;"><span style="font-family: verdana;">140g feta cheese<br /></span><span style="font-family: verdana;">110g yogurt<br /></span><span style="font-family: verdana;">120g butter</span></div><div style="text-align: left;"><span style="font-family: verdana;">100g sugar</span></div><div style="text-align: left;"><span style="font-family: verdana;">1tsp dried thyme</span></div><div style="text-align: left;"><span style="font-family: verdana;">Zest and juice of one lime</span></div><div style="text-align: left;"><span style="font-family: verdana;">3 eggs</span></div><div style="text-align: left;"><span style="font-family: verdana;">150g ground almonds</span></div><div style="text-align: left;"><span style="font-family: verdana;">20g plain flour</span></div><div style="text-align: left;"><span style="font-family: verdana;">150 g blueberries (raspberries would work just as well)</span></div><div style="text-align: left;"><span style="font-family: verdana;">30g flaked almonds</span></div><div style="text-align: left;"><span style="font-family: verdana;">25g demerara sugar.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">In a food processor, whip together the feta and yogurt until smooth.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Add the butter, sugar and eggs and beat until thoroughly mixed.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Briefly mix in the thyme, zest and juice, plus the almonds and flour. Do not over mix.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Pour into a greased <a href="https://www.netherton-foundry.co.uk/baking-tins/cake-tin" target="_blank">8½" cake tin</a> and scatter first the blueberries and then the flaked almonds evenly over the top.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Sprinkle with the demerara sugar and place in the oven for 50 minutes.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6H-oMuobE9ED9UZQvjxNX8RtY8feJ-Aj_30bO7CmClfAtplKjNtGt8Ymc8enRMvhnR7lAABswdCveWK-6bSNVI0DWd9GJ-GAMBG-eSO1P3rquCkw_Lha91JjYeslKIyHZwLHVork7RQzABG_nWJ_EfocCa8JlfF3GNSR8fjldzqLWfOqQ1mUVPi0BQ/s1280/Feta%20yoogurt%20and%20blueberry%20cake%20on%20plate.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6H-oMuobE9ED9UZQvjxNX8RtY8feJ-Aj_30bO7CmClfAtplKjNtGt8Ymc8enRMvhnR7lAABswdCveWK-6bSNVI0DWd9GJ-GAMBG-eSO1P3rquCkw_Lha91JjYeslKIyHZwLHVork7RQzABG_nWJ_EfocCa8JlfF3GNSR8fjldzqLWfOqQ1mUVPi0BQ/s320/Feta%20yoogurt%20and%20blueberry%20cake%20on%20plate.jpg" width="320" /></a></div><p><span style="font-family: verdana;">Serve at room temperature.</span></p><p><span style="font-family: verdana;">8 generous slices</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2022 ☺</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><a href="http://www.netherton-foundry.co.uk">www.netherton-foundry.co.uk</a></span></p>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-33887630898969378702022-03-22T09:22:00.003-07:002022-03-22T09:22:33.091-07:00An inauthentic Asian style dinner<p><span style="font-family: verdana;">Cultural appropriation is quite the hot potato these days and we are making no claims whatsover about this recipe, but we will thank all the writers and compilers of Asian recipes for their inspiration.</span></p><p><span style="font-family: verdana;">This is not claiming to be anything other than a jumble of some of our favourite flavours.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib35xAVGPYcD17ytYyGBtaGTRkKrPfiiw6fJk5G54X1kcp4fhrdwTAfZCnL7eHAoYHlHwZxNOW7kHMFFFzUqYtR1N8q_UAB2vv_lh6x-epRHwzom3WVNziR6DyNbuS1WhV4oDdjTBKWqY0wujlWC7iU6RfBy2LyUDtcpvx8k0ATLrfvyBepyGxM2l4vg/s1512/Tofu%20pakchoi%20mushrooms%20noodles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib35xAVGPYcD17ytYyGBtaGTRkKrPfiiw6fJk5G54X1kcp4fhrdwTAfZCnL7eHAoYHlHwZxNOW7kHMFFFzUqYtR1N8q_UAB2vv_lh6x-epRHwzom3WVNziR6DyNbuS1WhV4oDdjTBKWqY0wujlWC7iU6RfBy2LyUDtcpvx8k0ATLrfvyBepyGxM2l4vg/s320/Tofu%20pakchoi%20mushrooms%20noodles.jpg" width="320" /></a></div><br /><p><span style="font-family: verdana;">Serves 2</span></p><p><span style="font-family: verdana;"><u>Marinade</u></span></p><div style="text-align: left;"><span style="font-family: verdana;">15ml soy sauce</span></div><div style="text-align: left;"><span style="font-family: verdana;">15ml sesame oil</span></div><div style="text-align: left;"><span style="font-family: verdana;">3 tsp brown sugar</span></div><div style="text-align: left;"><span style="font-family: verdana;">15ml rice wine (or dry sherry)</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 fat cloves of garlic, crushed</span></div><div style="text-align: left;"><span style="font-family: verdana;">2cm ginger, grated</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">150g tofu</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">125g pak choi</span></div><div style="text-align: left;"><span style="font-family: verdana;">40g spring onions</span></div><div style="text-align: left;"><span style="font-family: verdana;">50g mushrooms - Shiitake for preference</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">200g ramen noodles</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Mix together all the marinade ingredients, ensure the sugar dissolves.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Cut the tofu into 2cm cubes and add to the marinade. Stir to coat each cube.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Leave aside for a couple of hours to let the tofu soak up those flavours. In warm weather pop the dish in the fridge.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Warm a wok on a medium heat. I used one of our<a href="https://www.netherton-foundry.co.uk/shop/spun-iron-woks/double-handled-wok" target="_blank"> prospector woks</a>, so I could serve straight to the table and save on washing up!</span></div><div style="text-align: left;"><span style="font-family: verdana;">Then add 2 tablespoons rapeseed or sunflower oil.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">When the oil is hot, add the tofu and marinade andd cook for 5 minutes.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Throw in the vegetable and cook for a further 2 minutes.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Stir in the noodles nad cook just long enough to heat them thoroughly.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Take the wok to the table and tuck in.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2022 ©</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">www.netherton-foundry.co.uk</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-25683620406809947902022-02-11T07:06:00.000-08:002022-02-11T07:06:29.633-08:00Carrot and feta fritters<p><span style="font-family: verdana;"> Not much to say about these other than they are easy, quick and delicious.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgysC4vXtIUydLAzQ_dfmId3wDgXSsEOT7kzh3eBGqvq_26tx5TlwPH6HgYmzRfuQR59H9sYBuBLCMuBIemT1X2fLXNNh3Gs0UdYH22_sdsP7ZVL8QMNmI7eDyUYiSSLeL9YjoeQ4V7zmjYQz_ieZwuH7MQ4xAyz4O4sVdcBpK0Vb2Fkdp2pgtPolOoDA=s1632" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="1224" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgysC4vXtIUydLAzQ_dfmId3wDgXSsEOT7kzh3eBGqvq_26tx5TlwPH6HgYmzRfuQR59H9sYBuBLCMuBIemT1X2fLXNNh3Gs0UdYH22_sdsP7ZVL8QMNmI7eDyUYiSSLeL9YjoeQ4V7zmjYQz_ieZwuH7MQ4xAyz4O4sVdcBpK0Vb2Fkdp2pgtPolOoDA=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div style="text-align: left;"><span style="font-family: verdana;">First make a batter:</span></div><div style="text-align: left;"><span style="font-family: verdana;">1tsp nigella seeds (kalonji)<br /></span><span style="font-family: verdana;">20g Hodemedods pea flour</span></div><div style="text-align: left;"><span style="font-family: verdana;">80g gram (chickpea flour)</span></div><div style="text-align: left;"><span style="font-family: verdana;">If you haven't got pea flour, just use 100g chickpea flour</span></div><div style="text-align: left;"><span style="font-family: verdana;">1tsp salt</span></div><div style="text-align: left;"><span style="font-family: verdana;">150ml cocnut milk</span></div><div style="text-align: left;"><span style="font-family: verdana;">50ml water</span></div><div style="text-align: left;"><span style="font-family: verdana;">1tsp paprika </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Whisk all of these together and leave to stand for 30 minutes.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Then add </span></div><div style="text-align: left;"><span style="font-family: verdana;">90g coarsely grated carrot</span></div><div style="text-align: left;"><span style="font-family: verdana;">100g crumbled feta (use tofu if you want a vegan version)</span></div><div style="text-align: left;"><span style="font-family: verdana;">70g sweetcorn</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Mix thoroughly.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Heat 2 tblsp of rapeseed oil over a medium heat in a frying pan - I used my <a href="https://www.netherton-foundry.co.uk/iron-frying-pans/nfs-126" target="_blank">biggest</a>, but you can do this in batches, keeping the cooked ones warm as you finish of the rest.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Drop tablespoons of the batter into the hot oil and cook for 2 - 3 minutes on each side until crisp and golden.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjN7wgNPwU8ZY6pH_Q4nvPemxjpOP91M4jJrHdr0c2zD9hp8qFun2P5FTajfPtjJgsghM4pSxytaxW4Jh2RCzTZ5sUbtDcIXT3j_wiZE0Uiz_1_cH6eFEGOX24m2eiF1BLHVC4Evd4pMBxTn_SjBJuHj_b4qS3R8UdhR8KECeSd23wtUjWdTzTAC7CzFw=s1632" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="1224" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjN7wgNPwU8ZY6pH_Q4nvPemxjpOP91M4jJrHdr0c2zD9hp8qFun2P5FTajfPtjJgsghM4pSxytaxW4Jh2RCzTZ5sUbtDcIXT3j_wiZE0Uiz_1_cH6eFEGOX24m2eiF1BLHVC4Evd4pMBxTn_SjBJuHj_b4qS3R8UdhR8KECeSd23wtUjWdTzTAC7CzFw=s320" width="240" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">We ate these with potatoes and peas in a spicy tomato sauce, with yogurt, flecked with chopped parsley and spiky with lemon zest.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;">Netherton Foundry Shropshire 2022 ©</span></span></div><div style="text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;"><a href="http://www.netherton-foundry.co.uk">www.netherton-foundry.co.uk</a></span></span></div>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-85002527188484040172022-01-20T00:43:00.001-08:002023-01-03T06:14:37.570-08:00Fit for a Queen<div style="text-align: left;"><span style="font-family: verdana;">We were inspired to make this by the Fortnum and Mason Platinum Pudding competition, in recognition of Queen Elizabeth's 70 year reign and the Jubilee celebrations planned throughout 2022.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Taking the quintessentially English Queen of Puddings, and, in recognition of Her Majesty's German roots, marrying it with the classic flavours of a Black Forest gateau, we have created what we think is a pudding fit for a Queen.</span></div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5bopzjWYSWU8I8PrBgBIOfy9W0ykPy8_yhQ-usG0rMPMrrsMhaQ3nZjIr7DpZWUmweA2QL3C0IAOC5heYioDUGBlxmXoqwjglOaDqUWXnuBVAHuLdxXUo-FZKWAoqFZp2NYvJCI9MfIRxrO5fTA5X2QbPjCfq_a0CD8hwdyYidN_zATtov8Pu5E92ew=s1632" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1632" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5bopzjWYSWU8I8PrBgBIOfy9W0ykPy8_yhQ-usG0rMPMrrsMhaQ3nZjIr7DpZWUmweA2QL3C0IAOC5heYioDUGBlxmXoqwjglOaDqUWXnuBVAHuLdxXUo-FZKWAoqFZp2NYvJCI9MfIRxrO5fTA5X2QbPjCfq_a0CD8hwdyYidN_zATtov8Pu5E92ew=s320" width="320" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">60g butter</span></div><div style="text-align: left;"><span style="font-family: verdana;">50g sugar</span></div><div style="text-align: left;"><span style="font-family: verdana;">100ml double (heavy) cream</span></div><div style="text-align: left;"><span style="font-family: verdana;">400ml full fat milk</span></div><div style="text-align: left;"><span style="font-family: verdana;">50g dark chocolate</span></div><div style="text-align: left;"><span style="font-family: verdana;">125g fresh breadcrumbs</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 eggs, separated</span></div><div style="text-align: left;"><span style="font-family: verdana;">50g sugar</span></div><div style="text-align: left;"><span style="font-family: verdana;">3 tblsp good cherry jam.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Heat the oven to 180ºC</span></div><div style="text-align: left;"><span style="font-family: verdana;">Place the cream, milk and chocolate in a saucepan. As befits a recipe for a queen, I used a <a href="https://www.netherton-foundry.co.uk/iron-casserole-tagine/copper-milk-pan" target="_blank">pan fit for a palace kitchen</a> </span></div><p><span style="font-family: verdana;">Heat gently, stirring regularly until the chocolate has melted.</span></p><div style="text-align: left;"><span style="font-family: verdana;">In a mixing bowl, beat the butter and sugar together until well blended and then stir in the breadcrumbs. It is well worth saving up bags of breadcrumbs in the freezer, rather than sacrificing a fresh loaf.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Stir in the chocolate milk and then beat in the egg yolks.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Pour the mixture into a greased <a href="https://www.netherton-foundry.co.uk/iron-casserole-tagine?product_id=447" target="_blank">1lb loaf tin</a>.</span></div><div style="text-align: left;"><span style="font-family: verdana;">And yes, I used our "Sunday best" tin, but our <a href="https://www.netherton-foundry.co.uk/baking-tins/small-loaf-tin" target="_blank">standard iron tin</a> would work just as well.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Leave to stand while the oven heats up to 180ºC</span></div><div style="text-align: left;"><span style="font-family: verdana;">Then slip the tin into the oven and cook for 40 minutes, until the custardy filling is just set.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOv_AKNgQrAj__-TjhYfZisBzCayKuz_huHWh5RKyK2R6VcODET402jPd6VrpFxx6ADKQzmG4Wda-rC6iAGbrWZTbRyoDNd6jXr8VUceovpzfYiodneFOZgarh27MOPC9_sJkju2vGA-cy8M6sngYhaWn1CojBOAuGQC3XRHNAqmExM9Lr1t0fyYEZUw=s1632" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1632" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOv_AKNgQrAj__-TjhYfZisBzCayKuz_huHWh5RKyK2R6VcODET402jPd6VrpFxx6ADKQzmG4Wda-rC6iAGbrWZTbRyoDNd6jXr8VUceovpzfYiodneFOZgarh27MOPC9_sJkju2vGA-cy8M6sngYhaWn1CojBOAuGQC3XRHNAqmExM9Lr1t0fyYEZUw=s320" width="320" /></a></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Remove the tin from the oven and set aside to cool. Turn the oven down to 120ºC</span></div><div style="text-align: left;"><span style="font-family: verdana;">While the custard cools, add 1 tablespoon of the remaining sugar to the egg whites and whisk until they form stiff peaks, then add the remainder of the sugar and contiune beating until they take on the lustre of a princess's pearl necklace.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Once the chocoalte custard base is cool, spread the top carefully with the jam and then top with the meringue.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiNlyIdHbNVvcPrCcButYBczonnmjXaetYxL1HUDQ546ULotTBMSn577dNfQ8v4BKcSvhGPdfVpC4ggLWvnN6JfvEUCtdhpIDMo-zzfPmOeKppUe_LkltOZqLfGh3JAtIdnREaRTKEFo_QHWvx-iGYFmANYi7_97pETC40t3sTa9LqIasBn1Y4mR6EGQQ=s1632" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1632" height="152" src="https://blogger.googleusercontent.com/img/a/AVvXsEiNlyIdHbNVvcPrCcButYBczonnmjXaetYxL1HUDQ546ULotTBMSn577dNfQ8v4BKcSvhGPdfVpC4ggLWvnN6JfvEUCtdhpIDMo-zzfPmOeKppUe_LkltOZqLfGh3JAtIdnREaRTKEFo_QHWvx-iGYFmANYi7_97pETC40t3sTa9LqIasBn1Y4mR6EGQQ=w202-h152" width="202" /></a> </span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4a8pHflowU7nAbxRVpByvhM3QH1-564tgAZWsE7akrrihivmQAmuPjLABvwXIw2nIOjPLm8KGRmYIFlF1NawOwnkYcwaltY7UPadn6s6zgKOTAlQZfWuHUOv3Pw1Ov4jMB8FUV0OfBp67d3RbnGf6dF6y_X4h15PLK3wW-BLdudw5ATkyFBjchoZgXw=s1632" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1632" height="154" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4a8pHflowU7nAbxRVpByvhM3QH1-564tgAZWsE7akrrihivmQAmuPjLABvwXIw2nIOjPLm8KGRmYIFlF1NawOwnkYcwaltY7UPadn6s6zgKOTAlQZfWuHUOv3Pw1Ov4jMB8FUV0OfBp67d3RbnGf6dF6y_X4h15PLK3wW-BLdudw5ATkyFBjchoZgXw=w205-h154" width="205" /></a></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Put the tin back in the oven for around 25 minutes, until a light golden brown.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Serve warm, rather than piping hot!</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhttAe4Qa0kGreF1ePz3F7QKuQDYFCF_wT_RYTefeqSCsKHPxdG5uwiME7OwhbSujIPI4LkCreyBN7BYUtKeUscTALT4bs02rqKFZayy00gqQ-q3mMu5Yp915M2qH7s4TKI8GgNu1d2uZ5huNQf2UiT0yCuc0KzrexWD01Had7xiIlWd-MrjJWKlKwjAg=s1632" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1632" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhttAe4Qa0kGreF1ePz3F7QKuQDYFCF_wT_RYTefeqSCsKHPxdG5uwiME7OwhbSujIPI4LkCreyBN7BYUtKeUscTALT4bs02rqKFZayy00gqQ-q3mMu5Yp915M2qH7s4TKI8GgNu1d2uZ5huNQf2UiT0yCuc0KzrexWD01Had7xiIlWd-MrjJWKlKwjAg=s320" width="320" /></a></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2022 ©</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><a href="http://www.netherton-foundry.co.uk">www.netherton-foundry.co.uk</a></span></div>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-24024017197190724992021-12-09T04:51:00.005-08:002021-12-09T04:51:45.396-08:00A surfeit of dates<p> <span style="font-family: verdana;">It's that time of year, isn't it? When we buy dates, nuts, satsumas and Quality Street, regardless of whether anyone in the house likes them or not.</span></p><p><span style="font-family: verdana;">At least one person in the Netherton household will eat and enjoy at least one of the above, so none of it goes to waste.</span></p><p><span style="font-family: verdana;">That being said, we find ourselves with a surfeit of dates (don't ask!).</span></p><p><span style="font-family: verdana;">Inevitably there has been a sticky toffee pudding, with a generous studding of dates, there have been dates stuffed with marzipan to enjoy with coffee, dates stuffed with ricotta, orange zest and thyme, aubergine with saffron, black cardamom and date butter from Diana Henry's From The Oven To The Table</span></p><p><span style="font-family: verdana;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjzKkm9K0eGyO9M8F9fbH3fhO3zOA57ceHW8mfkAMoeq9qmKogLhl5oqJkwfYrvIWNfZZn_brfWQJix0V-coVXrQrB1rwKTJC-pIkWwOj8FISLPEkm94-G5c6lXryg2e7xfUYtuqBp9EFnxOFeJjGShu-PDonQ0I6vH9EJAdAc8chafwFDGAFrThK2Zyg=s1512" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjzKkm9K0eGyO9M8F9fbH3fhO3zOA57ceHW8mfkAMoeq9qmKogLhl5oqJkwfYrvIWNfZZn_brfWQJix0V-coVXrQrB1rwKTJC-pIkWwOj8FISLPEkm94-G5c6lXryg2e7xfUYtuqBp9EFnxOFeJjGShu-PDonQ0I6vH9EJAdAc8chafwFDGAFrThK2Zyg=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-family: verdana;">But then I was reading about treacle tarts - if you slip down that rabbit hole on Google you could be lost for days - and an idea took shape.</span><div><span style="font-family: verdana;"><b>Treacle tart with dates and nuts.</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgucuQJTNJ2odoJRF_6FjYxFHUtbl1MbXH5IIiOH7ijCqSfMnIc2W79eK6CsS76PsxSfhiwS8w9vy4-jB0xmbIA2VTYeGbcV14PyCCBz9w23aXy27Wxanx1VmhchOylwwdHRHsf_Tyj--7QjwteBNVsd_xUp2-cj7VIBRSuUS_XBRomCBfwVWMQ-h0WlA=s1280" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1255" data-original-width="1280" height="314" src="https://blogger.googleusercontent.com/img/a/AVvXsEgucuQJTNJ2odoJRF_6FjYxFHUtbl1MbXH5IIiOH7ijCqSfMnIc2W79eK6CsS76PsxSfhiwS8w9vy4-jB0xmbIA2VTYeGbcV14PyCCBz9w23aXy27Wxanx1VmhchOylwwdHRHsf_Tyj--7QjwteBNVsd_xUp2-cj7VIBRSuUS_XBRomCBfwVWMQ-h0WlA=s320" width="320" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Start with a basic shortcrust pastry using 110g plain flour to 55g fat (I used butter) with the zest of an orange and water to bind.</span></div><div><span style="font-family: verdana;">Roll out the pastry and line a greased <a href="https://www.netherton-foundry.co.uk/baking-tins/cake-tin" target="_blank">8½" cake tin</a> (pictured) for a deep pie or a <a href="https://www.netherton-foundry.co.uk/baking-tins/pie-dish" target="_blank">10" pie dish</a></span></div><div><span style="font-family: verdana;">Chill the pie case while you make the filling.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">100g dates, chopped and soaked for an hour in the juice of the orange you zested for the pastry (waste not, want not)</span></div><div><span style="font-family: verdana;">50g chopped nuts</span></div><div><span style="font-family: verdana;">45g black treacle</span></div><div><span style="font-family: verdana;">120g golden syrup</span></div><div><span style="font-family: verdana;">40g butter</span></div><div><span style="font-family: verdana;">50g double (heavy) cream</span></div><div><span style="font-family: verdana;">2 eggs, lightly beaten</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Set the oven to 170ºC </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Place the treacle, syrup and butter in a saucepan - I am lucky, I get to use one of our <a href="https://www.netherton-foundry.co.uk/iron-casserole-tagine/copper-milk-pan" target="_blank">copper milkpans</a> and warm over a gentle heat until the butter melts.</span></div><div><span style="font-family: verdana;">Stir in all the other ingredients.</span></div><div><span style="font-family: verdana;"><a href="https://en.wikipedia.org/wiki/Blind-baking#:~:text=Baking%20blind%20(sometimes%20called%20pre,crust%20must%20be%20fully%20baked." target="_blank">Blind bake</a> the pastry case for 15 minutes, then pour in the treacle mixture nad return the tart to the oven.</span></div><div><span style="font-family: verdana;">bake for a further 30 minutes.</span></div><div><span style="font-family: verdana;"><br />Allow to cool before serving with clotted cream or custard.</span></div><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2021 ©</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">www.netherton-foundry.co.uk</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span><p></p></div>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-4927313839015045282021-08-20T03:06:00.000-07:002021-08-20T03:06:24.444-07:00Spicy, sticky pork<p><span style="font-family: verdana;">Cooked long and slow over a charcoal fire, this pork is absolutely delicious served with a crunchy slaw and a cold cider.</span></p><p><span style="font-family: verdana;">This was cooked in our <a href="https://www.netherton-foundry.co.uk/Fire-cooking/Outdoor-cooking" target="_blank">outdoor hob slow cooker</a>, which combines a charcoal barbeque; ideal for those places where an open fire is not permitted and way, way better than a disposable barbeque, for reasons many and varied, with one of our deep casseroles, so that you can stew, roast and bake on the barbie too. And of course, the casserole is handy indoors too, for those of us who are fair weather barbeque fans.</span></p><p><span style="font-family: verdana;">We have been sent some fabulous BBQ rubs by our friends at <a href="https://www.cuttothesmoke.co.uk/" target="_blank">Cut to the Smoke</a> and a sunny day seemed like the ideal opportunity to try them out.</span></p><div style="text-align: left;"><span style="font-family: verdana;">1.5 - 2kg pork shoulder</span></div><div style="text-align: left;"><span style="font-family: verdana;">1 heaped dessertspoon <a href="https://www.cuttothesmoke.co.uk/shop/spice-blends/espresso-ancho-chilli/" target="_blank">espresso and ancho chilli rub</a></span></div><div style="text-align: left;"><span style="font-family: verdana;">100g marmalade - for sweetness and stickiness</span></div><div style="text-align: left;"><span style="font-family: verdana;">150 ml orange juice</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 large potatoes, cubed (optional)</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8AyD5HfLMUH8JG0H42O4DZP8LoF2oGYODUDo8lZLyRlrO4F1XSefbeiB1dgwq2t2oNzrIMfJs0zkrTu7WjkzU_rWaNGkXduNmhX22wQ3_wraNohqxu2paDiU8K0Q3v2b1OgJOcCxYQHFS/s1280/Cut+to+the+smoke+and+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8AyD5HfLMUH8JG0H42O4DZP8LoF2oGYODUDo8lZLyRlrO4F1XSefbeiB1dgwq2t2oNzrIMfJs0zkrTu7WjkzU_rWaNGkXduNmhX22wQ3_wraNohqxu2paDiU8K0Q3v2b1OgJOcCxYQHFS/s320/Cut+to+the+smoke+and+bowl.jpg" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;">Mix the marmalade, spice rub and orange juice and rub liberally into the pork.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Leave to marinade for at least an hour.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Place the potatoes, if using in the base of the casserole bowl and sit the pork on top.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Pour over the marinade and put the lid on.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Cook over the outdoor hob for 4 - 5 hours. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBR3dc7538DnNXP8YXPG-bMSZhFMhciNpAVTyLJE7L6xBD1tK111eIO8L_De6Yt2NuG4CShTOC0T2N7ICAsZnoGMgFtwAaJxmjSZFII4jwhiZufytox72tmrQFcJDwXUGkJUZqo3TfnAR2/s4032/IMG_5011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBR3dc7538DnNXP8YXPG-bMSZhFMhciNpAVTyLJE7L6xBD1tK111eIO8L_De6Yt2NuG4CShTOC0T2N7ICAsZnoGMgFtwAaJxmjSZFII4jwhiZufytox72tmrQFcJDwXUGkJUZqo3TfnAR2/s320/IMG_5011.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div><span style="font-family: verdana;">I guess this would work in a Big Green Egg too, but I am no expert, so cannot tell you how long!</span></div><div><span style="font-family: verdana;">Alternatively cook in the oven at 170ºC for about 2 hours.</span></div></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">We</span> <span style="font-family: verdana;">accompanied this with a slaw of red and white cabbage, fresh oranges, salted peanuts and red pepper, with an orange and mustard dressing.</span><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNeaiUAZ6-vIkjusOH3pgHY8r6nSQxE_QPHMatQzKBuVgOYuypi9-wGjaeWpnUheqz7SBrbybQCU4Q6im7ekDxkpsB4Js3wtseKRpbMotSVslE7Ula2Zo05P1P5R8Xv0wekyTkhHWdmFZq/s1280/Finished+dish+-+pork+with+orange+and+spice+rub.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNeaiUAZ6-vIkjusOH3pgHY8r6nSQxE_QPHMatQzKBuVgOYuypi9-wGjaeWpnUheqz7SBrbybQCU4Q6im7ekDxkpsB4Js3wtseKRpbMotSVslE7Ula2Zo05P1P5R8Xv0wekyTkhHWdmFZq/s320/Finished+dish+-+pork+with+orange+and+spice+rub.jpg" width="320" /></a></div><br /><p style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2021 ©</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><a href="http://www.netherton-foundry.co.uk">www.netherton-foundry.co.uk</a></span></p>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-12334105113720957002021-07-20T03:32:00.004-07:002022-02-21T08:29:31.535-08:00HERB, by Mark Diacono<p><span style="font-family: verdana;"> A book review</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oQladhzpG-zCBlvR7-BSNl9LaBN5g9Pjq4QeH7lmPAp8d_B4NJUKQTjL4sItX4GzZtVoB1inX0rYenUmdZgrRDTCwhbQQ6XM0Wy9uG-P8vVp-d1-t2kuhw7xEINEFwHBFTojlrdTATDt/s1280/In+herb+garden+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oQladhzpG-zCBlvR7-BSNl9LaBN5g9Pjq4QeH7lmPAp8d_B4NJUKQTjL4sItX4GzZtVoB1inX0rYenUmdZgrRDTCwhbQQ6XM0Wy9uG-P8vVp-d1-t2kuhw7xEINEFwHBFTojlrdTATDt/s320/In+herb+garden+2.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Whilst I have never been a smoker, I can understand instinctively the reference to the importance of a cigarette paper on page 64, describing the hair's breadth separation between oregano and marjoram. Reminscences about rollups in bus shelters rarely figure in food writing. </span></div><p><span style="font-family: verdana;">This is a book, not about bad habits and memories, dried leaves and paper, but about herbs, vibrant, verdant, fresh and yes, dried. It is about their place in the garden, the window box, the back step or the window sill and their role in the kitchen; but it is so much more. Mark's writing is sublime, this book ranks as a good read whether or not you are a gardener or a cook. Anything we write about it will pale in comparison, but try we must!</span></p><p><span style="font-family: verdana;">I wrote this review, sitting on a <a href="https://www.letterellan.com/" target="_blank">hotel terrace</a>, surrounded by four strategically placed bay trees. It was earlier this summer in Scotland, so although there was sun, the heat was far from Mediterranean, unlike <a href="https://www.independent.co.uk/news/uk/home-news/uk-heatwave-hottest-day-record-b1886202.html" target="_blank">now</a>, but the waft of lavender and the persistent buzz of the bees echo the opening lines of HERB; "I'm sitting within an incomplete ring of pots, each full of herbs, their flowers alive with pollinators, the sun flashing bright as I scribe".</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir94pV_IkrlbS8D_cSNLf5POmmdjcGwuQgn1iJDt2jM2oqF4nF0K75Uvm52trQmnUzyUOdTulVySGg_AAT9HfdJ5wMLKnGiq09yemeyz1IYPTf0xumZGYoaQfL0ps6n_Y08IQdqzEKEmf-/s2048/Writing+a+review+at+letterellan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir94pV_IkrlbS8D_cSNLf5POmmdjcGwuQgn1iJDt2jM2oqF4nF0K75Uvm52trQmnUzyUOdTulVySGg_AAT9HfdJ5wMLKnGiq09yemeyz1IYPTf0xumZGYoaQfL0ps6n_Y08IQdqzEKEmf-/s320/Writing+a+review+at+letterellan.jpg" /></a></div><br /><div style="text-align: left;"><span style="font-family: verdana;">As a gardener and cook, as well as a writer, Mark is well qualified to take you from plot, or pot, to plate and whilst it may amount to less than a single page, to my mind one of the most useful entries in the book is the section on "Choosing what to grow". With an ever increasing range of fresh and dried herbs available in the supermarket and farm shop, even in rural Shropshire, the frankly mind numbing selection of plants on specialist websites* and limited growing space at home, advice and guidance on the best options to maximise herbal gratification and minimise horticultural disaaster are more than welcome.</span></div><p></p><p><span style="font-family: verdana;">"if you were expecting to see lemon balm: NO"</span></p><p><span style="font-family: verdana;">Once these fundamental decisions have been made, Mark guides the reader through two distinct sets of herb skills; firstly describing garden skills, such as sowing from seed and propagation, through to picking the end result.</span></p><p><span style="font-family: verdana;">And then, logically enough, into the kitchen; there are more ways to chop and store your herbs than you have hitherto considered, I'll wager.</span></p><p><span style="font-family: verdana;">Moving on, the excitement grows - sorry about the pun, with a comprehensive directory of herbs to grow and eat. More than a simple list, each description paints a picture, effervesces with enthusiasm and quite frankly, is less than helpful in restricting your choice - I want them all.</span></p><p><span style="font-family: verdana;">"Anise hyssop (ours is just coming into flower) looks like the offspring of a one night stand mint had with a nettle". Sadly there is no back story about how mint and nettle got it on, but it was an intriguing enough introduction to make me read on.</span></p><p><span style="font-family: verdana;">By now, you should have your herb patch planned out and you can step into the recipe section. </span></p><p><span style="font-family: verdana;">Disclaimer: this review is in no way coloured by the appearance of Mark's <a href="https://www.netherton-foundry.co.uk/iron-frying-pans/NFS-112-10-Inch-frying-pan" target="_blank">Netherton pan</a> in some of these recipes, page 155 for example😊</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZKr6ZXn6wkmCRxZEqXhLmhWV1T8IkWa72D5Vxs2MMi1cCDUG4Bgq1kMIXe8xNb9MuOsAzXUqQ8JpR597-Cb1lwKDPRlm-zMVwuIXIgkETXI0sVoGviohXQ5O9L4oi9FfjxokEXKXqump/s1280/Pan+on+p155+Herb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZKr6ZXn6wkmCRxZEqXhLmhWV1T8IkWa72D5Vxs2MMi1cCDUG4Bgq1kMIXe8xNb9MuOsAzXUqQ8JpR597-Cb1lwKDPRlm-zMVwuIXIgkETXI0sVoGviohXQ5O9L4oi9FfjxokEXKXqump/s320/Pan+on+p155+Herb.jpg" /></a></p><p><span style="font-family: verdana;">Green is now my favourite colour, leaping out of every shot, as refreshing as a cold beer on a hot summer evening.</span></p><p><span style="font-family: verdana;">Among our favourites, and it is very hard to choose, is the dill, lemon and green bean pilaf. The description of it being "crazily moreish", is if anything, an understatement. The only way I can justify my greedy approach to this dish is to convince myself that is is good for me!.</span></p><p><span style="font-family: verdana;">There is so much to love about this book, but the love does not reside solely between the covers.</span></p><p><span style="font-family: verdana;">Mark is <a href="https://www.otterfarm.co.uk/product/herb/" target="_blank">"<span style="background-color: white; box-sizing: inherit; font-size: 14.4px; font-weight: 700; letter-spacing: 0.3px; line-height: inherit;">offering HERB at four prices. We want to ensure that those who might benefit most from the book are able to get their hands on it, so you can pay whichever suits you." </span></a></span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJN1Q6OcizduZmz1MMcw9qY8iftwWLfMpFdjYz5s7hE18YQxzmAxoWVXbshrSHFPcgZb_-qVLtyhMZIm8tgXfBoMK-IhJSkbAwUwx-ZUtbIBKGY8kXz1OXLEA3UJqPorb8VYrl5Cm5axjT/s1280/Cover+herb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJN1Q6OcizduZmz1MMcw9qY8iftwWLfMpFdjYz5s7hE18YQxzmAxoWVXbshrSHFPcgZb_-qVLtyhMZIm8tgXfBoMK-IhJSkbAwUwx-ZUtbIBKGY8kXz1OXLEA3UJqPorb8VYrl5Cm5axjT/s320/Cover+herb.jpg" /></a></p><p><span style="font-family: verdana;">If you have wanted more from your herbs than a parsley garnish, then anything you spend on this book, will be a true investment.</span></p><p><span style="font-family: verdana;">* is "herbporn" a thing?</span></p><p><span style="font-family: verdana;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;">Netherton Foundry Shropshire 2021 ©</span></span></p><p style="text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;"><a href="http://www.netherton-foundry.co.uk" target="_blank">www.netherton-foundry.co.uk</a></span></span></p>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-86886746670192457582021-07-09T07:27:00.000-07:002021-07-09T07:27:03.245-07:00The Tramshed Project<p> <span style="font-family: verdana;">There were, still are, many down sides to the pandemic; from
the serious to the trivial.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">But as with all clouds there have been silver linings.
The upsides may not have outweighed, or come even close to the down sides, but
it would be wrong not to celebrate them.<o:p></o:p></span></p>
<p class="MsoNormal"><o:p><span style="font-family: verdana;"> </span></o:p><span style="font-family: verdana;">Deliveroo has just announced an increase in sales of 99%+
over the last year, highlighting the rise in takeaways and eating in
necessitated by the closure of pubs, cafes and restaurants during lockdown.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">But the whole notion of takeaways got a makeover last year,
as innovative and embattled chefs and restaurateurs looked at ways of surviving
the crisis.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Sure, Deliveroo kept delivering kebabs, pizza fried chicken,
but the new kids on the block were gastro pubs and high end restaurants,
offering a range of Dine at Home options to fill the space of eating out in
style.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">For those of us who live beyond the M25 this has been an
even bigger benefit, as we can now get to try “London food” without a bank
account emptying train trip. And by London food, we are not being
entirely capital centric, we are talking about a range of top flight
restaurants suddenly becoming more accessible.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana;">These offers are never going to replace the restaurant
experience, with waiter service, posh glasses, fancy cutlery and most
importantly of all, someone else to do the washing up, but they are a welcome
addition to the choice of dining experiences and as rural dwellers, we hope
they remain a viable option.</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">At least some of you, I am sure, will have seen </span><a href="https://www.youtube.com/watch?v=AFZFR5tDcMw" style="font-family: verdana;" target="_blank">our interview with Andrew Clarke</a><span style="font-family: verdana;">, latterly of St Leonards and now working with the team at
the </span><a href="https://tramshedproject.com/" style="font-family: verdana;" target="_blank">Tramshed</a><span style="font-family: verdana;"> in London.</span></p><p class="MsoNormal" style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfFJhl-y8GUtziempMe2NNo8Ypxi64gur9JQgBsN1RsyYLu0jE8EdHME7Uyl2aevNTzuZCxrbhhMZ20mijT7V9Te3mNzq4aCar9h80fL6cnl2oATGkgLrnC7RSfSfm4mtLIMp9KRltw1B/s399/Portrait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="399" data-original-width="399" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfFJhl-y8GUtziempMe2NNo8Ypxi64gur9JQgBsN1RsyYLu0jE8EdHME7Uyl2aevNTzuZCxrbhhMZ20mijT7V9Te3mNzq4aCar9h80fL6cnl2oATGkgLrnC7RSfSfm4mtLIMp9KRltw1B/s320/Portrait.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76cPlx1nAhlip6p-0hmuzzDIw-Zcg7LKX_Pmal5edieG5MXCZOrFLYOXPyJjqAILNfbVAoos86CIwcqjA56l5OWaX4xfaIi0tkjh58_WhS6XszfFiZuEZaen0lu9Do36RgfVO-Z61Z5tX/s1280/Andrew+photoing+Netherton+kit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76cPlx1nAhlip6p-0hmuzzDIw-Zcg7LKX_Pmal5edieG5MXCZOrFLYOXPyJjqAILNfbVAoos86CIwcqjA56l5OWaX4xfaIi0tkjh58_WhS6XszfFiZuEZaen0lu9Do36RgfVO-Z61Z5tX/s320/Andrew+photoing+Netherton+kit.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>
<div style="text-align: left;"><span style="font-family: verdana;">If so you will have heard how he is a great pan of his Netherton pans - you can see him proudly photographing his collectionn.</span></div><div style="text-align: left;"><span style="font-family: verdana;">And you might also have noticed us mention the treat that he sent to us. I hope that the following description tempts you give the <a href="https://tramshedproject.com/shop" target="_blank">Tramshed Project at Home</a> a try too. This may have been a gift, but we have been back since and paid our way.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixa0J3H9_tBuBBGN4BL0UVBVtPIgmUPm_3ygVnRC9ff-c5-jYKohC9InvpTNyHl0cHUCHQGNu5h7mSgbQid396ThtiyIZNWwk8_vEAa_kOoOW_FiB3jWHIv42ZptSX3MTl2NlXnjSzm7Qz/s1280/Booklet+cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixa0J3H9_tBuBBGN4BL0UVBVtPIgmUPm_3ygVnRC9ff-c5-jYKohC9InvpTNyHl0cHUCHQGNu5h7mSgbQid396ThtiyIZNWwk8_vEAa_kOoOW_FiB3jWHIv42ZptSX3MTl2NlXnjSzm7Qz/s320/Booklet+cover.jpg" /></a></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div>
<div style="text-align: left;"><o:p><span style="font-family: verdana;"><b>Starter</b></span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;">Burrata with blood orange and salsa macha</span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;"><br /></span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;">Burrata is, to my mind, a challenge. Silky, rich, indulgent, yes, but it can be a bit of a dairy mugging. The blood arange tamed it considerably, reining in its excess and highlighting its indulgent creaminess. Salsa macha was a first for us - to be honest, I had to look it up!. This will not be the last time, however. A definite winner.</span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;"><br /></span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;"><b>Main</b></span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;">Butternut schnitzel, heritage carrots and cauliflower cream, pink fir potatoes.</span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;"><br /></span></o:p></div><div style="text-align: center;"><o:p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFLox4gVyx_r9dcJ2HXerNbdamWnskLC9Qqh58iXfU_UwIDQf0egEOqB-BiaBDU3lohhJj13y8C-T2nw_Qf4NSI73iCen234jcbyWQtJ5SJa_GFgao3PnzWMF1FZQJYlTEI30komopt8x/s1280/Scnitzel+instructions.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFLox4gVyx_r9dcJ2HXerNbdamWnskLC9Qqh58iXfU_UwIDQf0egEOqB-BiaBDU3lohhJj13y8C-T2nw_Qf4NSI73iCen234jcbyWQtJ5SJa_GFgao3PnzWMF1FZQJYlTEI30komopt8x/s320/Scnitzel+instructions.jpg" /></a></div><span style="font-family: verdana;"><br /></span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;"><br /></span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;">The squash has been lightly steamed and then coated in breadcrumbs, oats and seeds to create a vegan take on a classic Schnitzel. All we had to do was brush it oil and bake in the oven.</span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;">It may not sound much, in and of itself, but add in the seasonal greens with butter, (the schnitzel may have been vegan, but we are not), pumpkin miso sauce and a grnish of blood orange, redcurrants, pickeld shallots and capers and woohoo, the whole thing is elevated to a new level. In our expereince the butternut has newer been bettered!</span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;"><br /></span></o:p></div><div style="text-align: center;"><o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSKWShJs0il3QOF17K7w1cdI4quOUEw5IvNzYZzXhdydVgsJCA8BmYfXsYPdinO_MfjXEH8J-lH1kRZll5m4CcXI3D7ZhyphenhyphenFMXucQsNW0qRgaZaNgbFu5pPJaZvNQQph9dJJ9_fkI570H1/s1512/Full+main+course+with+pp+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSKWShJs0il3QOF17K7w1cdI4quOUEw5IvNzYZzXhdydVgsJCA8BmYfXsYPdinO_MfjXEH8J-lH1kRZll5m4CcXI3D7ZhyphenhyphenFMXucQsNW0qRgaZaNgbFu5pPJaZvNQQph9dJJ9_fkI570H1/s320/Full+main+course+with+pp+2.jpg" /></a></o:p></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span style="font-family: verdana;">A side order of heritage carrots was served with cauliflower cream and sprinkled liberally with dukkah and pistachio, with a carb hit of Pink Fir potatoes to complete the meal.</span></div><div style="text-align: left;"><span style="font-family: verdana;">To say that this was generous was an understatement - there was enough for 4 of us, not 2.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><o:p><span style="font-family: verdana;"><b>Dessert</b></span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;">Salted caramel tart</span></o:p></div><div style="text-align: left;"><o:p><span style="font-family: verdana;"><br /></span></o:p></div><div style="text-align: center;"><o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxJGpLz8arA5WLmLg3l2MrjU2vs6SJ_mk-gJtnWV-txtLRmX3pMaSgA65HYAJRgMWewRsiy_x-VxBv77dxTvU_feZaMRBmlU4FpC9_VjKWGM9SegCZEfe0XEE9ztdLhZtlF4z6sC7Nxeh/s1512/Dessert+-+caramel+tart+close+up.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxJGpLz8arA5WLmLg3l2MrjU2vs6SJ_mk-gJtnWV-txtLRmX3pMaSgA65HYAJRgMWewRsiy_x-VxBv77dxTvU_feZaMRBmlU4FpC9_VjKWGM9SegCZEfe0XEE9ztdLhZtlF4z6sC7Nxeh/s320/Dessert+-+caramel+tart+close+up.jpg" /></a></o:p></div><p class="MsoNormal"><o:p><span style="font-family: verdana;">There may well have been enough of our mains to share, but there was no way this was going anywhere other than down my throat - absolute bliss.</span></o:p></p><p class="MsoNormal"><span style="font-family: verdana;">Restaurants have had a hard time of it over the last 15 months and opening up is still presenting them with challenges nad struggles that we mainly do not see.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Please do what you can to support them, so that when all of this is over, they will still be there to feed us.</span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2021 ©</span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">www.netherton-foundry.co.uk</span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><br /></span></p>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-70543867356344106152021-06-29T11:34:00.002-07:002021-06-29T11:34:45.580-07:00Letterellan: a review<p> <span style="font-family: verdana;">It's the little things that make a difference.</span></p><p style="text-align: left;"><span style="font-family: verdana;">We have just had a short break up in Scotland, staying for a few days beside Loch Tay at newly opened <a href="https://www.letterellan.com/" target="_blank">Letterellan Hote</a>l.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyArxVgqZAprZVFHpqly0ZAWbxizb38lGcZbATxRupH2sePAKgb58oLbTLVnJZXZyIPO_n4BEOnqqgySMzkYpN650TQOgEzV1RvjbdUDhJq-d9nt9cObpKDcQ9DwfqN0oJPHIKf5bOJxbw/s2048/IMG_7008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyArxVgqZAprZVFHpqly0ZAWbxizb38lGcZbATxRupH2sePAKgb58oLbTLVnJZXZyIPO_n4BEOnqqgySMzkYpN650TQOgEzV1RvjbdUDhJq-d9nt9cObpKDcQ9DwfqN0oJPHIKf5bOJxbw/s320/IMG_7008.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jVnCE6wPBOHUlQC1NjjNX5sh2z7MsPSOvSIbLwzUmeBiDYq33N8rPpt5knUVBJafuaKrJhTpd_DYGBIlzZQPCpnsTDxsMPJ3K-9a30U5PPxnpbNJa2mdVBMeJy7zH7qOCvPR_v4e3ETU/s2048/IMG_6934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jVnCE6wPBOHUlQC1NjjNX5sh2z7MsPSOvSIbLwzUmeBiDYq33N8rPpt5knUVBJafuaKrJhTpd_DYGBIlzZQPCpnsTDxsMPJ3K-9a30U5PPxnpbNJa2mdVBMeJy7zH7qOCvPR_v4e3ETU/s320/IMG_6934.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">I could simply recite the description on the hotel website, detailing the</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;"> charming, loch side location, with beautiful gardens boasting rampant rhodedendrons and flourishing foxgloves and visits from deer and a pine marten; the crisp white bed linen and fluffy white towels and robes; the delicious breakfasts; a selection of Nespresso pods and teas to suit all tastes, alongside Tunnocks teacakes and local shortbread in our room; the welcome drink on arrival and the whisky library. All splendid and befitting a "boutique" hotel. </span></div><p></p><p style="text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIw_OsTcs8QeQyd35Pn7mHkdGj4pp0oi8YH-jBXoXt0osnwmiVPi2nVj8jkPpku-ZVjuxNdlAE61_FOzRIWs6QU5uVhz5QhpLO2ayjkkp59PA5bcvBa9zWdn3d0WxbxorSkWc8Vic-igT/s2048/IMG_7001.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIw_OsTcs8QeQyd35Pn7mHkdGj4pp0oi8YH-jBXoXt0osnwmiVPi2nVj8jkPpku-ZVjuxNdlAE61_FOzRIWs6QU5uVhz5QhpLO2ayjkkp59PA5bcvBa9zWdn3d0WxbxorSkWc8Vic-igT/s320/IMG_7001.JPG" /></a></span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvx8lXZ-iDizvtOljX2uWgViZlfLnuMLsmW56gDfHaKuGBHlo-9JcpIDVHYCjeCsx8DNFjeRZihfvRkA0qIC_p3q6sa_-0Raj9TWS706uVoBqF7WWMpmt9RGkC-qCVoGPxdlqf_JNxeFPz/s2048/IMG_7014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvx8lXZ-iDizvtOljX2uWgViZlfLnuMLsmW56gDfHaKuGBHlo-9JcpIDVHYCjeCsx8DNFjeRZihfvRkA0qIC_p3q6sa_-0Raj9TWS706uVoBqF7WWMpmt9RGkC-qCVoGPxdlqf_JNxeFPz/s320/IMG_7014.JPG" /></a></p><p style="text-align: center;"><br /></p><p><span style="font-family: verdana;">But what set the Letterellan on a higher standard was the attention to detail and the personality of the host. Jonathan was genuinely warm and welcoming, ensuring we had everything we needed for our stay. </span></p><p style="text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dhGGmd_nnwCmLxlLNszNBMCPgugHX3lDHoLktNf-pGoq9jnrP8CNIZ1VHOJkqEIFi3EbtEp5bX7pcKgPRsStgjZIEy4bvgjVKeokhBGYwogLt2-IPMQYlAP3aE3RqZKlfBkGrW7RV7_Y/s2048/IMG_7016.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dhGGmd_nnwCmLxlLNszNBMCPgugHX3lDHoLktNf-pGoq9jnrP8CNIZ1VHOJkqEIFi3EbtEp5bX7pcKgPRsStgjZIEy4bvgjVKeokhBGYwogLt2-IPMQYlAP3aE3RqZKlfBkGrW7RV7_Y/s320/IMG_7016.JPG" /></a></span></p><p><span style="font-family: verdana;">There was the solicitous enquiry about allergies before bringing us salted almonds with our G&T, the "smoothie of the day" every morning at breakfast, the extra towel when I went swimming in the loch (water temperature 9ºC for those of you who are interested in either wild swimming or my sanity), the can of midge repellent in the room - Scotland, people! - and the pillow spray to ensure that if the tranquil location, comfy bed, fresh air and complementary tot of Abefeldy whisky were not enough, you were guaranteed a restful night.</span></p><p><span style="font-family: verdana;">There is much to be said about holidays right now and it is as well to remember that a holiday is a privilege, not a right and while we all need a break, we must take responsibility for how we spend that time away from the daily grind.</span></p><p><span style="font-family: verdana;">This was very much a privilege, and it was also a hug treat, greater than the sum of its parts, and whilst only 4 days in total it was a real battery charger.</span></p><p><span style="font-family: verdana;">In contrast the final night of our break was spent less successfully - a coffee machine with no instructions and a choice of flat white or flat white (we both drink black coffee) and a breakfast hamper containing chocolate filled croissants, butter and marmalade 😦, packs of Coco Pops and Rice Crispies and one knife between two of us!. Putting these, with small cartons of supermarket own brand fruit juice in a wicker basket does not make it a "hamper". </span> </p><p><span style="font-family: verdana;">The contrast could not have been more obvious; a little thought goes a long way.</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire © 2021</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">www.netherton-foundry.co.uk</span></p><p><span style="font-family: verdana;"><br /></span></p>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-7204851889923114482021-02-15T09:13:00.000-08:002021-02-15T09:13:09.590-08:00Shrove Tuesday treats<p><span style="font-family: verdana;">A day for indulgence before the abstinence of Lent or simply an excuse to eat more than your fair share of pancakes!</span></p><p><span style="font-family: verdana;">And much as we love topping a classic crepe with lemon and sugar, we like to ring the changes too.</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPmm8qNqL-3OLwsuGdq5NEI_eoC1qOHHtZ9zuvyL0yA4ItWas-utqOmCUL004dygkNGGSyP7oQq8RtDNmy8nL8bD13jchKVvqkGM6sjYVkP7idF3bxSkKG7FKhvs7TcvpXyqPQ0DW2WDx/s1512/Pancake+stack+with+blueberries+yogurt+and+maple+syrup+Sytch+plate+A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPmm8qNqL-3OLwsuGdq5NEI_eoC1qOHHtZ9zuvyL0yA4ItWas-utqOmCUL004dygkNGGSyP7oQq8RtDNmy8nL8bD13jchKVvqkGM6sjYVkP7idF3bxSkKG7FKhvs7TcvpXyqPQ0DW2WDx/s320/Pancake+stack+with+blueberries+yogurt+and+maple+syrup+Sytch+plate+A.jpg" /></a></p><p><span style="font-family: verdana;">Here we have some fluffy American style pancakes, cooked on a griddle plate and served with blueberries and yogurt to make us feel virtuous and maple syrup to undo the "good work". 😇 These are great for breakfast, ideally on a lazy weekend, but can also be enjoyed cold throughout the day, perhaps with a sliced banana or a smear of apricot jam?</span></p><p><span style="font-family: verdana;">The chestnut crepes are a delicious dessert; impressive but so simple to make.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmm9R9JOrSwESSRfGMyU0iSVvkNJrSyVhVpqp_heKMNlOk6CdAXR4ZytCk1noLZbUWntakE2mhp_tuuRdywx0rGNjltuu0-KWJ9G7Lfote-2hZ4qIQeJEhS39YaEobpNmt-C-uca1UsAx-/s1280/Chestnut+pancakes+2lb+tin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmm9R9JOrSwESSRfGMyU0iSVvkNJrSyVhVpqp_heKMNlOk6CdAXR4ZytCk1noLZbUWntakE2mhp_tuuRdywx0rGNjltuu0-KWJ9G7Lfote-2hZ4qIQeJEhS39YaEobpNmt-C-uca1UsAx-/s320/Chestnut+pancakes+2lb+tin.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><b>For the American style pancakes</b>:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: x-small;">Makes about 16 pancakes</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">120g self raising flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">½ teaspoon baking powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">2 eggs</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">50g melted butter</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">120ml buttermilk or milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1 teaspoon vanilla extract</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">25g sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">For the topping:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">200g blueberries</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">20ml water</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Sugar to taste</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Start by simmering the blueberries with the water and enough sugar to suit your palate. Cook until soft, with a slightly syrupy consistency. Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Mix the flour, baking powder and sugar together in a large mixing bowl.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Combine the eggs, buttermilk (or milk), melted butter and vanilla extract and pur into the centre of the flour.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Whisk together to form a smooth, thick batter.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Place a lightly greased <a href="https://www.netherton-foundry.co.uk/baking-tins/griddle-stone" target="_blank">griddle plate</a> or <a href="https://www.netherton-foundry.co.uk/baking-tins/griddle-stone" target="_blank">a frying pan</a> over a medium heat - do not have the heat too high or you will burn the outside of the pancakes, leaving the insides raw and runny.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Drop one tablespoon of batter at a time onto the hot pan, until you have filled all the available space. When bubbles rise to the surface and the underside is golden, carefully flip each pancake over and cook the other side.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">REmove each cooked pancake to a cooling rack and keep covered with a clean tea towel until you have used up all the batter.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52sj-DW67l6j4mBqAneN4nxtuhVVKeETfn3M18bayEPxMrb_xmiF6BhlnaY1QyO8AtjzU9_GhAbrj8CccFmDcg3bTcv8GyAS21Cmc2BOce5oy3aimtEbADnPkDaPboRXd1_lFtyh7LW7V/s1280/Scotch+pancakes+with+bluberries+in+copper+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52sj-DW67l6j4mBqAneN4nxtuhVVKeETfn3M18bayEPxMrb_xmiF6BhlnaY1QyO8AtjzU9_GhAbrj8CccFmDcg3bTcv8GyAS21Cmc2BOce5oy3aimtEbADnPkDaPboRXd1_lFtyh7LW7V/s320/Scotch+pancakes+with+bluberries+in+copper+pan.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Stack the pancakes as high as you dare on a serving plate - we particularly like this one from <a href="https://www.sytchfarmstudios.co.uk/" target="_blank">Sytch Farm Studios </a> and crown with a waterfall of blueberry compote. Serve with ice cream, whipped cream or Greek yogurt and a generous drizzle of maple syrup.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><b>Chestnut pancakes</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">To fill four pancakes - make your own favourite recipe or pick up a pack of ready made crepes, we won't tell!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Mix together</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">100g chestnut purée</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">2 dessertspoons icing sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">2 teaspoons cocoa</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1 dessertspoon double cream</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Add a dash of brandy if you are feeling fancy.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Divide the mixture evenly between the four pancakes and roll them up.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Tuck them neatly into a <a href="https://www.netherton-foundry.co.uk/baking-tins/loaf-tin" target="_blank">2lb loaf</a> tin or equivalent and cover with foil.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Heat in a moderate oven for 15 - 20 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br />Serve hot, either as they are or drizzled with melted dark chocolate.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2021 ©</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: x-small;"><a href="http://www.netherton-foundry.co.uk">www.netherton-foundry.co.uk</a></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p style="text-align: center;"><br /></p>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-60471531719609508022020-12-30T06:31:00.002-08:002023-01-03T06:19:18.809-08:00Citrus and syrup soaked sponge<p> <span style="font-family: verdana;">A festive treat, aglow with citrus. This is a light sponge, with oil and yogurt,rather than butter, gluten free and dripping with boozy, zesty orange syrup.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYbelmiK8S-FhYPj4HWWfI2KLOnctxy8kU3b0b30a9C0Br0HJapynrm49iD-cMNxWEKyJ0gLACbwTix0uO7jZd2G_6G21qfyGJ9FHSxFTJ5eIB687DFvk2SDQDBu6quUmEmQlzHbgfUBl/s1512/Orange+almond+and+yogurt+cake+in+tin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYbelmiK8S-FhYPj4HWWfI2KLOnctxy8kU3b0b30a9C0Br0HJapynrm49iD-cMNxWEKyJ0gLACbwTix0uO7jZd2G_6G21qfyGJ9FHSxFTJ5eIB687DFvk2SDQDBu6quUmEmQlzHbgfUBl/s320/Orange+almond+and+yogurt+cake+in+tin.jpg" /></a></div><br /><p style="text-align: center;"><br /></p><div style="text-align: left;"><span style="font-family: verdana;">60g Greek yogurt<br /></span><span style="font-family: verdana;">60ml rapeseed or sunflower oil<br /></span><span style="font-family: verdana;">2 eggs, separated and whites whisked to stiff peaks</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 oranges, zest grated and juice, errr juiced!</span></div><div style="text-align: left;"><span style="font-family: verdana;">120g sugar</span></div><div style="text-align: left;"><span style="font-family: verdana;">60g ground almonds</span></div><div style="text-align: left;"><span style="font-family: verdana;">60g rice flour</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">2 tblsp sugar</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 tblsp rum/Cointreau, liqueur of choice (optional)</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Heat the oven to 180ºC</span></div><div style="text-align: left;"><span style="font-family: verdana;">Grease a <a href="https://www.netherton-foundry.co.uk/baking-tins/Savarin-ring-small" target="_blank">9" savarin ring</a> or an <a href="https://www.netherton-foundry.co.uk/baking-tins/cake-tin">8½" cake tin</a></span></div><p><span style="font-family: verdana;">Put the oil, yogurt, egg yolks, orange zest and 120g sugar in a mixing bowl and whisk together.</span></p><p><span style="font-family: verdana;">Fold in the flour and almonds, followed by the whisked egg whites.</span></p><p><span style="font-family: verdana;">Spoon the mixture into the prepared tin and bake for 20 - 25 minutes, until golden and firm to the touch.</span></p><p><span style="font-family: verdana;">While the cake is baking, put the sugar into a saucepan and warm gently until golden brown. Carefully add the orange juice and keep stirring until the sugar has dissolved into the juice to form a thick syrup. Remove from the heat and add the booze.</span></p><p><span style="font-family: verdana;">Pour the syrup over the warm sponge and allow it to cool in the tin.</span></p><p><span style="font-family: verdana;">Carefully turn it out and serve with creme fraiche, clotted cream or ricotta, stirred through with candied peel.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgonWNqbm8CPYdLfReNTyH6ClqRTpEXCpnXlesjdSj2cpHdNCcIQqv4jw0TpWAZoKVgmY2ZsdfGQung2M4qe7ZZW6Mgg-sw-CNWbGZsK08KY5ndbmFLxrUVe-leLBjKQ8IPydmaq23AKc8y/s1512/Orange+almond+and+yogurt+cake+with+IOShen+knife.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgonWNqbm8CPYdLfReNTyH6ClqRTpEXCpnXlesjdSj2cpHdNCcIQqv4jw0TpWAZoKVgmY2ZsdfGQung2M4qe7ZZW6Mgg-sw-CNWbGZsK08KY5ndbmFLxrUVe-leLBjKQ8IPydmaq23AKc8y/s320/Orange+almond+and+yogurt+cake+with+IOShen+knife.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2020 ©</span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">www.netherton-foundry.co.uk</span></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-55299472938685282662020-10-20T08:30:00.003-07:002021-12-07T09:14:17.114-08:00A corned beef pie<p> <span style="font-family: verdana;">Years ago I worked with a guy whose favourite sandwich was corned beef and pickled beetroot. A dangerous choice when he wore a white shirt and fancy tie to work every day, but never once did I see him spill a drop of the purple juice.</span></p><p><span style="font-family: verdana;">And although I have no love of cold corned beef, the combination has stuck in my head and I have tried to recreate the flavours in a pie, where, to my mind, heat does such great favours to corned beef.</span></p><p><span style="font-family: verdana;">These quantities are for a <a href="https://www.netherton-foundry.co.uk/baking-tins/12-inch-pie-dish" target="_blank">12" pie dish</a>, which is a lot of pie - scale down if you are not feeding a crowd!</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgZcsQTqPDJJsgLBdsXnol8jQt7b5AZL3_T1pHQYOX9jXU2iX3CssJh8iDgvhJ7d1PMHScXMtUBuBpSQahGR9zfDrJSq76XnAXNe-yPoXnOej8XMPLoDjPHeWMbBQZnKmmPaENFQV-Jxz/s1280/12+inch+corned+beef+pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgZcsQTqPDJJsgLBdsXnol8jQt7b5AZL3_T1pHQYOX9jXU2iX3CssJh8iDgvhJ7d1PMHScXMtUBuBpSQahGR9zfDrJSq76XnAXNe-yPoXnOej8XMPLoDjPHeWMbBQZnKmmPaENFQV-Jxz/s320/12+inch+corned+beef+pie.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><div style="text-align: left;"><span style="font-family: verdana;">Shortcrust pastry made with 450g flour and 225g butter.<br /></span><span style="font-family: verdana;">Chill in the fridge while you make the filling.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Heat the oven to 200ºC</span></div><div style="text-align: left;"><span style="font-family: verdana;">Grease a 12" pie dish </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">1 onion, finely chopped<br /></span><span style="font-family: verdana;">400g cooked potato, cubed</span></div><div style="text-align: left;"><span style="font-family: verdana;">150g cooked beetroot, cubed (add more if you like and reduce the volume of potato)</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 pickled gherkins, finely chopped</span></div><div style="text-align: left;"><span style="font-family: verdana;">600g corned beef, cubed</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Mix all of the filling ingredients together in a large mixing bowl.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Roll out half of the pastry to fit the base of the pie dish, then pile the filling on top.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCTPD3CMcVIoEz8yAdCmnjI-c3N3hEceLgcJeSuOJTtjIUFIBaPW9IaAnHl7KGqVorzVmY0Ct1vqRP57hdNlL8mxM8y9Z5b7MiwEMZbvP9zny-68uTY2mgQ16K5g996bx6nby6jAWsc-3/s1280/Corned+beef+pie+filling+12+inch+dish.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCTPD3CMcVIoEz8yAdCmnjI-c3N3hEceLgcJeSuOJTtjIUFIBaPW9IaAnHl7KGqVorzVmY0Ct1vqRP57hdNlL8mxM8y9Z5b7MiwEMZbvP9zny-68uTY2mgQ16K5g996bx6nby6jAWsc-3/s320/Corned+beef+pie+filling+12+inch+dish.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;"><span style="font-family: verdana;">Roll out the rest of the pastry and use to cover the filling, crimping the edges to seal.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Brush generously with beaten egg yolk for a glossy, golden finish.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjRt4aJjjUZeCMZkBI_xaey2CE_BdttlW9kKuQNKCdDkAtOUpGAWVb43FVYSUjybGYpfUHa6xpsrkCPIGc_WKJLKwhd2LN5p8X2XeQ5rN2x_B6tgnaTyNhVd5IPXGX1SlqeIf0kZ8u0KX/s1280/Corned+beef+pie+glazed+but+uncooked.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjRt4aJjjUZeCMZkBI_xaey2CE_BdttlW9kKuQNKCdDkAtOUpGAWVb43FVYSUjybGYpfUHa6xpsrkCPIGc_WKJLKwhd2LN5p8X2XeQ5rN2x_B6tgnaTyNhVd5IPXGX1SlqeIf0kZ8u0KX/s320/Corned+beef+pie+glazed+but+uncooked.jpg" /></a></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><p><span style="font-family: verdana;">Pop it in the hot oven and bake for 40 minutes.</span></p><p><span style="font-family: verdana;"><br /></span></p><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2020 ©</span><span style="font-family: verdana; font-size: x-small;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;"><a href="http://www.netherton-foundry.co.uk">www.netherton-foundry.co.uk</a></span></div><p style="text-align: left;"><span style="font-family: verdana;"><br /></span></p>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-27587515952831378082020-10-01T11:10:00.005-07:002021-01-09T15:08:06.508-08:00A pear cake for Autumn<p><span style="font-family: verdana;"> Pears, a most perplexing and petulant fruit; one day they are hard enough to knock someone out at 100 paces, the next they are the fruit equivalent of a tumbling toddler - soft, squidgy, bruised and in need of immediate attention.</span></p><p><span style="font-family: verdana;">And so it was that the 2 pears that had been ripening gradually in our fruit bowl, suddenly accelerated towards fruit fly Heaven and were caught at the very last moment.</span></p><p><span style="font-family: verdana;">Too soft for poaching in red wine or lemon and cinnamon scented sryrup, too little space in the freezer for a granita, so they headed into a cake. And, quite frankly, I think this is the best cake of 2020, so far.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48NMlKSbOS6NfxGP-A0P8DSdhipFhUzCZ3nUjMG6XJim_QgRvcCksVB7gXviEtgLtNw9iys2Umab1vxXw-364XVR5Rvq9xO_35rpucbrORDWnBQEBhtMVXart0g-9tH0NFEKBZdHcHXgp/s1280/Pear+ginger+nad+marmalade+cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48NMlKSbOS6NfxGP-A0P8DSdhipFhUzCZ3nUjMG6XJim_QgRvcCksVB7gXviEtgLtNw9iys2Umab1vxXw-364XVR5Rvq9xO_35rpucbrORDWnBQEBhtMVXart0g-9tH0NFEKBZdHcHXgp/s320/Pear+ginger+nad+marmalade+cake.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div style="text-align: left;"><span style="font-family: verdana;">120g butter</span></div><div style="text-align: left;"><span style="font-family: verdana;">120g soft brown sugar</span></div><div style="text-align: left;"><span style="font-family: verdana;">90g marmalade - I uised home made, but if you don't have homemade, try to use one that is not overly sweet.</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 eggs</span></div><div style="text-align: left;"><span style="font-family: verdana;">120g self raising flour</span></div><div style="text-align: left;"><span style="font-family: verdana;">4 tsp of ground ginger (more or less to taste)</span></div><div style="text-align: left;"><span style="font-family: verdana;">2 large ripe pears, cored and chopped (no need to peel, although you can if you wish. Mine were beyond the point at which peeling was an option)</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Heat the oven to 170ºC and grease a <a href="https://www.netherton-foundry.co.uk/baking-tins/small-loaf-tin" target="_blank">1lb loaf tin</a></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Beat together the butter, sugar and marmalade until very light, then add the eggs and beat again, as hard as you like.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Fold in the flour and ginger and finally, the chopped pears.</span></div><div style="text-align: left;"><span style="font-family: verdana;">Spoon the mix into the loaf tin and bake for around 40 minutes, until a skewer poked into the centre of the cake comes out clean.</span></div><div style="text-align: left;"><span style="font-family: verdana;">If the top of the cake is browning too quickly, cover with a piece of foil, baking parchment or a discarded butter wrapper.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Leave aside until the tin is cool enough to handle without an oven glove and then turn the cake out onto a cooling rack.</span></div><div style="text-align: left;"><span style="font-family: verdana;">When cool, dust with icing sugar and tuck in.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Whilst nice on its own, I reckon this would also make a good dessert with ice cream, whipped cream or yogurt.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2020 ©</span></div><div style="text-align: center;"><a href="http://www.netherton-foundry.co.uk"><span style="font-family: verdana; font-size: x-small;">www.netherto</span><span style="font-family: verdana; font-size: small;">n-foundry.co.uk</span></a></div>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-19108333523172787622020-07-24T07:09:00.001-07:002023-11-27T03:16:54.369-08:00Blueberry, lime and coconut cake<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Something sweet, but not too sweet, and simple for an afternoon tea or dolloped with a little creme fraiche for dessert.</span><br />
<span face=""verdana" , sans-serif">There is nothing complicated about this cake, just a variation on a classic sponge mix, combining some of our favourite flavours and using a bargain punnet of blueberries from the reduced section in the supermarket.</span></span><br />
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">120g butter</span><br />
<span face=""verdana" , sans-serif">60g sugar</span><br />
<span face=""verdana" , sans-serif">2 eggs</span><br />
<span face=""verdana" , sans-serif">60g coconut flour</span><br />
<span face=""verdana" , sans-serif">100g plain yogurt</span><br />
<span face=""verdana" , sans-serif">100g self raising flour</span><br />
<span face=""verdana" , sans-serif">grated zest and juice of a lime</span><br />
<span face=""verdana" , sans-serif">170g blueberries</span><br />
<span face=""verdana" , sans-serif">2 tsp sugar</span><br />
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<span face=""verdana" , sans-serif">Heat the oven to 170ºC and grease an <a href="https://www.netherton-foundry.co.uk/baking-tins/cake-tin" target="_blank">8½" cake tin</a></span><br />
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<span face=""verdana" , sans-serif">Beat the butter and sugar until soft and pale in colour, then whip in the yogury, mixing until it is all well combined. Mix in the coconut flour and the lime zest.</span><br />
<span face=""verdana" , sans-serif">Add the eggs and beat well.</span><br />
<span face=""verdana" , sans-serif">Fold in the flour and 100g of blueberries and spoon the batter into the prepared cake tin.</span><br />
<span face=""verdana" , sans-serif">Bake for 25 minutes until it passes the skewer test.</span><br />
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<span face=""verdana" , sans-serif">Meanwhile place the remaining blueberries into a <a href="https://www.netherton-foundry.co.uk/shop/iron-casserole-tagine/small-copper-saucepan" target="_blank">small saucepan</a> (a copper saucepan is not esssential, but it is deal for this) with approx 20ml wateer nad the sugar. Heat gently until the blueberries soften and start to bleed juice into the water and the sugar dissolves. REmove from theh eat ad add the lime juice.</span><br />
<span face=""verdana" , sans-serif">Taste, you want these to be on the sour side to contrast with the sweet cake.</span><br />
<span face=""verdana" , sans-serif">Take the cooked cake out of the oven and spoon over the cooked blueberries with all the juice.</span><br />
<span face=""verdana" , sans-serif">Leave the cake to cool and absorb all of the juice before carefully turning out on to a serving plate.</span><br />
<span face=""verdana" , sans-serif">Serve with a cup of tea or a glass of fizz.</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana; font-size: x-small;">Netherton Foundry Shropshire 2020 ©</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana; font-size: x-small;"><a href="http://www.netherton-foundry.co.uk/">www.netherton-foundry.co.uk</a></span></div>
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Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-35678722047643016862020-06-20T06:23:00.001-07:002020-06-20T06:23:20.012-07:00Apricot custard flan<span style="font-family: verdana, sans-serif;">Who remembers holidays, travel, being elsewhere, being carefree?</span><br />
<span style="font-family: verdana, sans-serif;">Whilst we are returning to some kind of normal, some of the things we used to take for granted are not going to be back on the agenda for a while.</span><br />
<span style="font-family: verdana, sans-serif;">And whilst we DID take our holiday travels for granted, we do acknowledge that this is a privilege and one that not everyone shares.</span><br />
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<span style="font-family: verdana, sans-serif;">One of my most potent memories is of a hotel in Saas-Fé in Switzerland, sadly no longer family owned, where we enjoyed fresh apricot jam for breakfast each morning. Small batches were made on an almost daily basis, and wherever we roamed in the region there were roadside stalls selling punnets of sunset coloured fruit.</span><br />
<span style="font-family: verdana, sans-serif;">Apricots are one of our favourite fruits, but they need a bit of coaxing to bring out their best, a bit of heat and they sing, when they are so often a woolly, dry disappointment eaten raw.</span><br />
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<span style="font-family: verdana, sans-serif;">Memories were evoked and imagination stirred when I picked up a couple of punnets from our local farm shop and this custard flan was demolished in a flash.</span><br />
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<span style="font-family: "verdana" , sans-serif;">20 apricots (plums would work well too)</span><br />
<span style="font-family: "verdana" , sans-serif;">2 lavender heads (optional)</span><br />
<span style="font-family: "verdana" , sans-serif;">Sugar to taste (we used 40g)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">1 egg</span><br />
<span style="font-family: "verdana" , sans-serif;">60g butter</span><br />
<span style="font-family: "verdana" , sans-serif;">60g sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">60g self raising flour</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">30g cornflour</span><br />
<span style="font-family: "verdana" , sans-serif;">45g sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">350ml full fat milk</span><br />
<span style="font-family: "verdana" , sans-serif;">50 ml double cream</span><br />
<span style="font-family: "verdana" , sans-serif;">2 egg yolks</span><br />
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<span style="font-family: "verdana" , sans-serif;">Start by cooking the apricots; halve and stone them and put them in a single layer, if possible,in an ovenproof dish (I used a <a href="https://www.netherton-foundry.co.uk/double-handle-pans" target="_blank">prospector pan</a>). Sprinkle over the sugar and finely chopped lavender heads. Bake in a moderate oven, around 180ºC for about 20 minutes, until soft, but still just about holding their shape - think tipsy, but still able to stand :-)</span><br />
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<span style="font-family: "verdana" , sans-serif;">Once they are in the oven, make the cake base. Beat together the butter and sugar until light and fluffy, then incorporate the egg and beat again. Fold in the flour and spread the mix into a <a href="https://www.netherton-foundry.co.uk/baking-tins/cake-tin" target="_blank">cake tin</a> (Our cake tin has a diameter of 8½" or 22cm). Pop into the oven with the apricots nad cook for 15 minutes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Now tackle the custard layer.</span><br />
<span style="font-family: "verdana" , sans-serif;">Place most of the milk and the cream into a saucepan, extravanagant, I know, but our <a href="https://www.netherton-foundry.co.uk/iron-casserole-tagine" target="_blank">copper pans</a> are wonderful for custard making and heat gently to just boiling.</span><br />
<span style="font-family: "verdana" , sans-serif;">Mix the cornflour and sugar t a paste with the rest of the milk. Pour the hot milk over the cornflour slurry and mix thoroughly. Returnto the pan and cook until the sauce is nice and thick. Lower the heat and add the beaten egg yolks, stirring vigourously.</span><br />
<span style="font-family: "verdana" , sans-serif;">Remove from the heat and transfer the custard to a jug or bowl to cool.</span><br />
<span style="font-family: "verdana" , sans-serif;">Spread the cooled custard over the sponge base - it should be thick enough to uphold the fruit - the ncarefully arrange the apricot halves over the top.</span><br />
<span style="font-family: "verdana" , sans-serif;">Chill for a couple of hours, but remove from the fridge about half an hour before serving.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Netherton Foundry Shropshire 2020 ©</span></div>
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<span style="font-family: verdana, sans-serif; font-size: x-small;"><a href="http://www.netherton-foundry.co.uk/">www.netherton-foundry.co.uk</a></span></div>
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<br />Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-65295047682579452442020-06-16T06:41:00.000-07:002020-06-16T06:41:02.192-07:00Toffee and dried fruit custard tart<span style="font-family: "verdana" , sans-serif;">Baking in lockdown has been a challenge and a balm; ingredients have not always been readily available, but the joy of immersing oneself in the tactile joy of making pastry, the olfactory bliss of toffee and the sheer concentration in note taking, blocking out interference in the brain from the clamour of coronavirus news is unrivalled.</span><br />
<span style="font-family: "verdana" , sans-serif;">It has also been a time for seeing what we have in the cupboard and working out ways to use up stored ingredients.</span><br />
<span style="font-family: "verdana" , sans-serif;">This is an elaboration, a variation, dare I say, an improvement of a recipe my mother used to make when I was a child. It is, without a shadow of a doubt, an indulgence, but it is easy to make and right now, we all deserve a treat.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Pastry</span><br />
<span style="font-family: "verdana" , sans-serif;">150g plain flour</span><br />
<span style="font-family: "verdana" , sans-serif;">60g cold butter, cubed</span><br />
<span style="font-family: "verdana" , sans-serif;">Cold water</span><br />
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<span style="font-family: "verdana" , sans-serif;">Filling</span><br />
<span style="font-family: "verdana" , sans-serif;">30g butter</span><br />
<span style="font-family: "verdana" , sans-serif;">120g brown sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">2 eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">200ml double cream</span><br />
<span style="font-family: "verdana" , sans-serif;">120g dried fruit*</span><br />
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<span style="font-family: "verdana" , sans-serif;">Preheat the oven to 175ºC</span><br />
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<span style="font-family: "verdana" , sans-serif;">Make the pastry; rub the butter into the flour until it resembles fine breadcrumbs.</span><br />
<span style="font-family: "verdana" , sans-serif;">Bind together with just enough water to make a stiff dough.</span><br />
<span style="font-family: "verdana" , sans-serif;">Roll out on a floured board to fit either a <a href="https://www.netherton-foundry.co.uk/double-handle-pans/NFS-200-10-inch-double-handle-pan" target="_blank">10" prospector pan</a>, which is all I had to hand in lockdown, or <a href="https://www.netherton-foundry.co.uk/baking-tins/pie-dish" target="_blank">a 10" pie dish,</a> I should be getting one of these back in the Netherton kitchen any day now. </span><br />
<span style="font-family: "verdana" , sans-serif;">Place in the fridge while you make the filling.</span><br />
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<span style="font-family: "verdana" , sans-serif;">* I keep a jam jar full of dried fruit; raisins, currants, sultanas, dried citrus peel, soaking in sherry in the cupboard and used some of these for this dish, but booze free fruit is quite acceptable.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Put the butter into a saucepan (our <a href="https://www.netherton-foundry.co.uk/iron-casserole-tagine/copper-saucepan" target="_blank">copper pans</a> are perfect for this) or a <a href="https://www.netherton-foundry.co.uk/iron-saucepans/NFS-124-milk-pan" target="_blank">milk pan</a> and melt over a gentle heat. Stir in the brown sugar and the fruit. Beat the eggs and cream together and add to the fruit mix. Pour all of this into the pastry case and pop it into the oven.</span><br />
<span style="font-family: "verdana" , sans-serif;">Cook for 30 minutes until the filling has just set - a little wibble is a good thing, it will firm up as it cools.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Cool and serve in small slices; it is pretty rich and you can easily get 8-10 slices from this size of pie.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Netherton Foundry Shropshire 2020 ©</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;"><a href="http://www.netherton-foundry.co.uk/">www.netherton-foundry.co.uk</a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com1tag:blogger.com,1999:blog-5879482648323552871.post-23000162678955894672020-04-21T01:58:00.003-07:002020-06-16T06:40:32.996-07:00Corona conversations<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>With the shops re-opening and 91 days of corona conversations recorded, we have decided it is time to halt the daily updates.</b></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>From no until "normality" resumes, we will be posting regular, but no longer daily, reports on our <a href="https://www.facebook.com/NethertonFoundry" target="_blank">Facebook page</a></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>DURING THE COVID-19 PANDEMIC WE ARE KEEPING A DAILY DIARY OVER ON OUR WEBSITE.</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>PLEASE CHECK OUT OUR <a href="https://www.netherton-foundry.co.uk/recipes/Corona-conversations">CORONA CONVERSATIONS</a> FOR FUN FACTS, PRETTY PICTURES, NEWS AND VIEWS, HEROES AND VILLAINS.</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>STAY SAFE, KEEP WELL, </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>MIND THE GAP!</b></span></div>
Netherton Foundryhttp://www.blogger.com/profile/08561997906705938436noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-62144626387654468602020-04-10T03:18:00.001-07:002020-04-10T03:18:16.713-07:00Old Mother Hubbard<span style="font-family: "verdana" , sans-serif;">I started to write this before the lockdown, before the pandemic, the panic buying, the upsurge of home bakers and new home cooks, clearing the shelves, invading the internet, <a href="https://www.itv.com/presscentre/ep1week37/supermarket-sweep">sweeping the supermarkets more effectively than Rylan</a> has ever witnessed. Some of the shopping and cooking dynamics have changed, society has changed, daily life has changed; for good, for bad, forever? Who knows? </span><br />
<span style="font-family: "verdana" , sans-serif;">But even so, most of this still applies, so in many ways, life goes on as normal and we have to cling to familiarity where we can.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Old Mother Hubbard's cupboard was notable for being bare. For most of us, this is not something we have to face, but for those on low incomes, living in poverty, it is a daily reality.</span><br />
<span style="font-family: "verdana" , sans-serif;">Food banks offer temporary respite, but it is shameful that in a country comfortably within the world's top ten economies that there should be a need for these.</span><br />
<span style="font-family: "verdana" , sans-serif;">It should be the right of everyone to eat well; food should be more than staving off hunger, it should nourish the soul as well as the body. </span><a href="https://cookingonabootstrap.com/" style="font-family: verdana, sans-serif;">Jack Monroe</a><span style="font-family: "verdana" , sans-serif;">, who has experienced poverty and hunger, has written some stunning books which set a new benchmark for the "cooking on a budget" theme. There is no pride in poverty, but there ought to be dignity.</span><br />
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<span style="font-family: "verdana" , sans-serif;">If you have enough to eat, b</span><span style="font-family: "verdana" , sans-serif;">e grateful, be generous, challenge and question those in power. The <a href="https://www.trusselltrust.org/get-help/find-a-foodbank/">Trussell Trust website</a> will point you in the right direction.</span><br />
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<span style="font-family: "verdana" , sans-serif;">But for the rest of us, the notion of having nothing to eat is the culinary equivalent to claiming we have nothing to wear; standing in front of the kitchen cupboards is like facing the black hole, rimmed with indecision and a complete lack of initiative and imagination, that sits between you and the overstuffed wardrobe.</span><br />
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<span style="font-family: "verdana" , sans-serif;">What we really mean is that our minds cannot translate the shelves of ingredients into the coherence of a meal. Personally, I love the challenge of a fridge forage and a pantry purge, scooping up anything to hand and creating something from a seemingly disparate and desperate collection of bits and bobs. Even so, "wait and see", is a handy answer when the reaction to a casual enquiry about the day's dinner results in brain freezing panic.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Perhaps the prevalence of these culinary mental blocks one of the reasons why Ready Steady Cook is so popular. So popular, in fact, that it returned to our screens recently, fronted by the irrespressible Rylan Clark-Neal, two mentions in one post! - with new chefs, including our friend<a href="http://romyskitchen.co.uk/romy-2"> Romy Gill</a>. </span><br />
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<span style="font-family: "verdana" , sans-serif;">And another source of inspiration is <a href="https://www.theguardian.com/food/2020/feb/23/nigel-slater-easy-dinner-basics-cupboard-chickpea-cakes-spinach-baked-apples">Nigel Slater</a> - in particular we love his Greenfeast books, which list the recipes by no more than 3 principal ingredients.</span><br />
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<span style="font-family: "verdana" , sans-serif;">And if you are struggling with what you have in the cupboard, you can head over to <a href="https://www.instagram.com/gemcwade/?hl=en">Gemma Wade on Instagram</a> who is full of ideas and advice.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Or write to us at sales@nethgerton-foundry.co.uk and we will see what we can come up with.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Stay safe, keep well, stay positive.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Netherton Foundryhttp://www.blogger.com/profile/07529639614457000477noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-80350598084136694292020-03-08T07:30:00.001-07:002020-03-08T07:47:27.972-07:00SY23 - a restaurant in Aberystwyth<span style="font-family: "verdana" , sans-serif;">It was quite a journey to get there, even more of a journey home through sleet, hail and snow, across the Welsh hills to avoid the floods in the valleys below.</span><br />
<span style="font-family: "verdana" , sans-serif;">But it was well worth it to be the first to talk about <a href="https://www.instagram.com/sy23restaurant/">SY23</a>; named after Aberystwyth's post code and home of Nathan Davies' new restaurant, which opened just over 2 months ago.</span><br />
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<span style="font-family: "verdana" , sans-serif;">And whilst I refuse to use the word journey in anything other than a travelling context, this has been quite an experience for Nathan too. After 4 years of working at the acclaimed, Michelin starred restaurant <a href="https://ynyshir.co.uk/">Ynyshir,</a> under the tour de force that is <a href="https://www.greatbritishchefs.com/chefs/gareth-ward">Gareth Ward</a> and surviving the razor sharp scrutiny of <a href="https://www.theguardian.com/lifeandstyle/2018/jun/22/ynyshir-powys-delicious-pigheadedness-restaurant-review">Grace Dent</a>, he has moved down the road and stepped up to the challenge of running his own place.</span><br />
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<span style="font-family: "verdana" , sans-serif;">A big jump into a small place, but a place that can genuinely be described as having Nathan's DNA all over it.</span><br />
<span style="font-family: "verdana" , sans-serif;">SY23 is small, but, as the saying goes, perfectly formed; a cosy downstairs bar, the dark blue paint creating an intimate atmosphere, redolent of a prohibition speakeasy, but with the class and styling of velvet chairs, highly polished, dark wood tables and fresh flowers, leads out to a twisting staircase, illuminated by the sexiest of chandeliers to a dining space made by Nathan, with a little help from his friends.</span><br />
<span style="font-family: "verdana" , sans-serif;">And when I say "made", I do mean "made", not feng shui'd from purchased parts!</span><br />
<span style="font-family: "verdana" , sans-serif;">As Nathan himself said, "lots of people open restaurants, I built mine".</span><br />
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<span style="font-family: "verdana" , sans-serif;">Take a closer look at the open cooking area, everything is on view, where you can see your meal being cooked. All of that open fire set up was made, from scratch, by Nathan; in his words, he is better than the average welder.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZlrKU5LLdsH5-1vsZEh_DJke3MessU2dk65t0aiP0atsh9loe-lreRvU4VYd7ecgN5Yt0Nzf2YiZvTV5i7OSwUKWVGzwVaQYvWc2yOp5lqNypqG5DJDzEoVaDFxIFklVcykPRIEdq64/s1600/SY23+Stove+area.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZlrKU5LLdsH5-1vsZEh_DJke3MessU2dk65t0aiP0atsh9loe-lreRvU4VYd7ecgN5Yt0Nzf2YiZvTV5i7OSwUKWVGzwVaQYvWc2yOp5lqNypqG5DJDzEoVaDFxIFklVcykPRIEdq64/s320/SY23+Stove+area.JPG" width="320" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;">Two of the tabletops have been converted by one of his friends, from the seasoned wood of a fallen oak, the hollow centre artfully filled with resin. As ever, it's not what you know, but who you know; in this case it happens to be <a href="https://www.facebook.com/BeSpokeMcBloke/?ref=py_c">Steve McFall</a>, aka Bespoke Mcbloke. These fabulous pieces of timber are supported on metal legs made by, guess who, yes, that man Nathan. The rest of the tables are made from reclaimed wood atop Nathan's legs, so to speak, and will eventually be replaced by more bespoke tops.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vVlAY09DAH5WVS4_EHEozReq38b5KXipVw6xBDkIe1PcOWYvhteBBhLbPYK-jfWs_NJqVXHDYEL2s5Rcfg3qEkpA1jWGBXvFMNyQ1bSETmiqon1GzMQHQvbb82r5pYi6VRjlB7e42Xc/s1600/SY23+nathan+at+the+table.JPG" imageanchor="1" style="font-family: "Times New Roman"; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vVlAY09DAH5WVS4_EHEozReq38b5KXipVw6xBDkIe1PcOWYvhteBBhLbPYK-jfWs_NJqVXHDYEL2s5Rcfg3qEkpA1jWGBXvFMNyQ1bSETmiqon1GzMQHQvbb82r5pYi6VRjlB7e42Xc/s320/SY23+nathan+at+the+table.JPG" width="240" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;">Look even closer at that open cooking area and last week you would have seen that he is running a restaurant, with 24 covers, with only 2 frying pans and had you looked closer you would have seen that they are both <a href="https://www.netherton-foundry.co.uk/iron-frying-pans">Netherton Foundry frying pans</a>. His stock has now increased by 50% with the addition of one of our prospector pans! Just goes to show that it's all about having just the right amount of exactly the right kit.</span><br />
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<span style="font-family: "verdana" , sans-serif;">The money saved by making his own fire pit and tables meant that he was able to buy seriously comfy chairs. That may sound like a no-brainer, but how often have you fidgetted through dinner on a hard chair or read </span><a href="https://www.theguardian.com/profile/jayrayner" style="font-family: verdana, sans-serif;">Jay Rayner</a><span style="font-family: "verdana" , sans-serif;"> or his readers complaining about the seating and how it detracted from the food? </span></div>
<span style="font-family: "verdana" , sans-serif;">Seats are important, this is what Mr Rayner he wrote in one review, where thankfully his nether regions were as well catered for as his stomach. </span><br />
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<span style="font-family: "verdana" , sans-serif;">"</span><span style="background-color: white; color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif; font-size: 17px;">The seats are comfortable. Going from some of the comments online on these reviews, that is a matter of serious concern to a certain portion of the readership."</span><br />
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<span style="font-family: "verdana" , sans-serif;">And this is all part of the restaurant's core ethos - to give people a good night out. Truly great wines are offered at accessible prices; this is by no means a cheap restaurant, but it does offer true value for the money you pay. At the time of writing the set menu of seven perfectly judged courses is priced at £48. Don't write to us, shout at the restaurant or whine on review sites and social media if that's not the price when you visit. </span><br />
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<span style="font-family: "verdana" , sans-serif;">The menu has been conceived to give you a great dinner, with the price reflecting the quality of the ingredients and the cooking. </span><br />
<span style="font-family: "verdana" , sans-serif;">The wines have been priced competitively, so that your drinks bill doesn't leave a nasty taste in your mouth.</span><br />
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<span style="font-family: "verdana" , sans-serif;">And let's talk about the food.</span><br />
<span style="font-family: "verdana" , sans-serif;">Over the course of an entertaining conversation, we learned that the only thing Nathan doesn't enjoy is raw oysters; it used to be all raw fish, but he is coming round to some of it, just not the oysters - cook them first! </span><br />
<span style="font-family: "verdana" , sans-serif;">But fish has paid a large part in his life, with fond memories of a teenage life lived on the coast, with access to a small boat and fishing lines, he spent many an hour out on the water bringing home a catch. And now he buys his fish direct from the boats. If they haven't got what he'd planned to cook, he will change the menu, rather than buy elsewhere.</span><br />
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<span style="font-family: "verdana" , sans-serif;">He can still recall, I don't know why I say still, he's not that old even now, the first meal he cooked. As a teenager he served his family fresh tomato soup with pesto, a boiled ham with vegetables and a chocolate tart, recipe from <a href="https://www.amazon.co.uk/Naked-Chef-Jamie-Oliver/dp/0141042958">Jamie Oliver's Naked Chef</a>, which despite his conviction of having followed the recipe exactly, didn't set. </span><br />
<span style="font-family: "verdana" , sans-serif;">As an aside, Jamie Oliver was "discovered" when working at the <a href="https://www.amazon.co.uk/River-Cafe-Cook-Book/dp/0091812550">River Cafe</a> in London and it is rumoured that no-one has ever managed to make their Chocolate Nemesis recipe successfully - perhaps there is a link.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Nathan is trying to source all the ingredients as locally as possible; he makes bread from wheat grown and milled down the road, has a number of local, organic fruit and veg suppliers, is working on dairy supplies, Wales is better known for its sheep than its cows, and relationships are being forged with local farmers and butchers for high quality meat.</span><br />
<span style="font-family: "verdana" , sans-serif;">Then, of course, there is the abundance of food to be foraged from forest, field and hedgerow. Birch trees are tapped for birch water, which will be simmered down to create birch syrup; a complex, rich almost curranty taste, which we got to sample neat. Soon the wild garlic will be harvested and pickled, fermented and added to oil. It will be a full year of seasons and harvests before Nathan has accumulated the larder filled with the jars that he wants to enhance his dishes. These are not things you can ring up the wholesaler and order on a next day delivery. Time is the key ingredient here.</span><br />
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<span style="font-family: "verdana" , sans-serif;">The menus are changed every two weeks and are not advertised on line. It is a set menu, although with advance notice, they can take dietary restrictions into account. Learning from Gareth, and confident in his ability to create delicious food, Nathan presents a succession of dishes designed to fit together like a jigsaw, so that when the last piece is finally in place, there is a feeling of satisfaction. If you start tinkering withe the pieces, the picture is going to be skewed. </span><br />
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<span style="font-family: "verdana" , sans-serif;">If you got to SY23, and we think you should, let us know what you think. If you send us a review, we may even publish it!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span>Netherton Foundryhttp://www.blogger.com/profile/07529639614457000477noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-16879323836487234662020-02-21T07:20:00.002-08:002020-02-21T07:20:36.337-08:00How much? A reflection on the real price of things<span style="font-family: "verdana" , sans-serif;">How much? I could make that for a fraction of the cost. How often have we heard that? Too often, I'm afraid.</span><br />
<span style="font-family: "verdana" , sans-serif;">As <a href="https://en.wikipedia.org/wiki/Lady_Windermere%27s_Fan">Oscar Wilde said</a> </span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">"</span><span style="background-color: white; color: #222222; font-size: 16px;">a cynic is a man who knows the </span><b style="background-color: white; color: #222222; font-size: 16px;">price of everything</b><span style="background-color: white; color: #222222; font-size: 16px;"> and the </span><b style="background-color: white; color: #222222; font-size: 16px;">value of nothing" </b><span style="background-color: white; color: #222222; font-size: 16px;">words worth reflecting on.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">A desire for more stuff for less money means we have lost sight of what is involved in the creation of that which we desire.</span><br />
<span style="font-family: "verdana" , sans-serif;">Instant gratification and a seemingly limitless and ever changing supply of fashion, food, frivolities and fripperies in the shape of delivered food, Amegazon prime and the like and we can forget that someone, somewhere had to source the materials, turn them into the object of your longing and then deliver it to your door. A fleeting pleasure, something in the moment, but quickly forgotten or discarded.</span><br />
<span style="font-family: "verdana" , sans-serif;">We love <a href="https://www.theguardian.com/fashion/ng-interactive/2020/feb/15/ive-always-been-a-rebel-vivienne-westwood-and-andreas-kronthaler-on-squaring-environmental-activism-with-selling-fashion">this interview with Vivienne Westwood</a>, whose plan to save the world may need more work, but we cannot argue with this:</span><br />
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<span style="font-family: "verdana" , sans-serif;"><i><span style="background-color: white; color: #121212;">“We need to get back to having fewer things, and treasuring what we have. </span><span style="background-color: white; color: #121212;">We already have enough clothes in the western world to last us for hundreds of years.” Westwood company policy is to downsize production – all collections are now 50% smaller than three years ago – and sell at a price point that encourages Westwood’s mantra of <b>choose well, buy less, make it last.</b></span></i></span><br />
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<span style="font-family: "verdana" , sans-serif;">My heart goes out to chefs who hear this all the time, with the constant tinnitus buzz of price whinges on Tripadvisor.</span><br />
<span style="font-family: "verdana" , sans-serif;">This is a list of the things that really annoy chefs, including <a href="https://www.thecreameries.co.uk/">Mary Ellen Mctague's</a> "accusations of profiteering" and <a href="https://thediningroomabersoch.co.uk/">Si Toft</a> on "TripAdvisor bullies". </span><br />
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<span style="font-family: "verdana" , sans-serif;">Consider this and then ask yourself if you really could have "done this better and cheaper yourself."</span><br />
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<li><span style="font-family: "verdana" , sans-serif;">Did you spend time at catering college and learning the ropes in low paid restaurant jobs to learn about food hygiene, food storage, purchasing and pricing, staffing and food preparation.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Have you factored in your mortgage/rent and rates? The electricity? The phone bill? What about insurance?</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Did you pay yourself when you prepared the meal? Did you pay someone to serve it, wash up after you, answer the phone to take your table reservation, do your accounts?</span></li>
<li><span style="font-family: "verdana" , sans-serif;">And if so, did you then pay their NI? And then there is the commission that the credit card companies take on every transaction.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Have you amortised the cost of the table you placed the food on, the chair you sat on, the crockery, cutlery, napery? And the pans, knives, bottle opener, can opener, wooden spoon.....</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Have you accounted for the hot water, washing up liquid, tea towels and dishcloths - or the cost of loading and running the dishwasher?</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Don't forget the laundry bill, the loo rolls and the soap, the cleaner</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Is there a publicity budget, allowing you to advertise?</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Have you worked put what your profit margin needs to be so that there is money to pay for replacement crockery when a plate gets broken, new cruets when someone steals the last salt cellar - yes that really is a thing, redecorating once in a while.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Have you put in at least 12 hours a day all week?</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Did you lie awake last night wondering whether that no-show of a table of six can be covered by a couple of extra walk ins tomorrow lunchtime? How much longer is left on the lease? Is the landlord going to increase the rent? And where are you going to find a replacement for the waiting staff who has moved on. </span></li>
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<span style="font-family: "verdana" , sans-serif;">The same principles apply to our cookware. Yes, you can buy something far cheaper, you can have it delivered virtually before you even knew you wanted it and yes, you will probably throw it away in less than a couple of years.</span><br />
<span style="font-family: "verdana" , sans-serif;">That's fine if that's all you can afford, and that is the reality for too many people.</span><br />
<span style="font-family: "verdana" , sans-serif;">It's not so fine if you take into account the disquieting factors behind the supply of cheap goods. Product miles, disposal of unwanted goods, single use of resources, working conditions of producers and providers, tax avoidance..............</span><br />
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<span style="font-family: "verdana" , sans-serif;">When you buy something from us </span><span style="font-family: "verdana" , sans-serif;">we will source all our components as locally as possible;</span><span style="font-family: "verdana" , sans-serif;">we know our suppliers by their first names; we can tell you which of our ironmasters contributed which operation and skill to your product; we will wrap it in recycled and recyclable packaging; we will use recyclable and natural materials to make your cookware; you will be able to re-season and repair your cookware should the need arise; we won't come out with a new range every year, rendering last year's purchase obsolete or outdated; a real person will answer the phone and then answer your questions and we will pay our taxes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">So yes, our cookware may be a bit more expensive than some; you may have to wait longer than 24 hours for your hand made pan to arrive; but it will bring you joy; it will have provided jobs to a rural community; it will have been made with skill, but also with love and pride and when you work out the price per use, you will realise that it is not so expensive after all.</span><br />
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<br />Netherton Foundryhttp://www.blogger.com/profile/07529639614457000477noreply@blogger.com4tag:blogger.com,1999:blog-5879482648323552871.post-75325222259385628572020-02-11T01:49:00.000-08:002020-02-14T00:41:14.062-08:00New shape, new recipe - loaf tin cake<span style="font-family: "verdana" , sans-serif;">You may have noticed that we have changed the shape of our <a href="https://www.netherton-foundry.co.uk/baking-tins/small-loaf-tin">1lb (½kg)</a> and <a href="https://www.netherton-foundry.co.uk/baking-tins/loaf-tin">2lb (1kg)</a> loaf tins.</span><br />
<span style="font-family: "verdana" , sans-serif;">This is response to a number of requests from people who love the characteristics and performance of the tins, but who wanted the shape to be more like a sandwich loaf.</span><br />
<span style="font-family: "verdana" , sans-serif;">So we obliged. In every respect, other than the squarer shape, these are just the same as the old ones. So, the same made to last appeal, natural non stick properties, heavy black iron material for great cooking characteristics and wonderful crusts; just as useful, equally beautiful.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUJssazh5upzUiuygYum1GP_Vk_cXu7WEU5hKcKk26sIi1b21qZXnfx_AXy6edZxHlNFVHI6mIehDX0NZjue75CM23nA5YT50M2yZIsJW62FhhFIq05yvT9018Iu2WjrSuzFA6dNsCq4/s1600/Lime+marmalade+and+cranberry+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUJssazh5upzUiuygYum1GP_Vk_cXu7WEU5hKcKk26sIi1b21qZXnfx_AXy6edZxHlNFVHI6mIehDX0NZjue75CM23nA5YT50M2yZIsJW62FhhFIq05yvT9018Iu2WjrSuzFA6dNsCq4/s320/Lime+marmalade+and+cranberry+cake.jpg" width="320" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;">And to prove the point, here is a recipe cooked in the new 1lb loaf tin</span><br />
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<span style="font-family: "verdana" , sans-serif;">120g butter</span><br />
<span style="font-family: "verdana" , sans-serif;">50g sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">50g lime marmalade*</span><br />
<span style="font-family: "verdana" , sans-serif;">2 eggs</span><br />
<span style="font-family: "verdana" , sans-serif;">50g dried cranberries</span><br />
<span style="font-family: "verdana" , sans-serif;">120g self raising flour.</span><br />
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<span style="font-family: "verdana" , sans-serif;">80g icing sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">Juice of half a lemon</span><br />
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<span style="font-family: "verdana" , sans-serif;">* I used home made lime marmalade, which is what you would describe as "soft set". If you use a well known brand such as <a href="https://www.rosesmarmalade.co.uk/our-products/lime-marmalade/#">Roses</a>, which has a much firmer set, then I would advise adding the juice of a lime or a couple of tablespoons of milk to the mix to loosen it a little.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Pre-heat the oven to 170ºC and lightly grease your loaf tin. This would also work in our <a href="https://www.netherton-foundry.co.uk/baking-tins/cake-tin">cake tin</a>, but you may need to reduce the cooking time. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Cream the butter, sugar and marmalade together until well blended and light in colour. Beat in the eggs.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Fold in the flour and the cranberries and spoon the mixture into the greased loaf tin.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Bake for 30 minutes and check that it passes the skewer test. If the top is browning too quickly, cover lightly with foil or a used butter wrapper.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Leave in the tin for around 10 minutes and then turn out on to a cooling rack.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Put the icing sugar into a bowl and gradually add the lemon juice until you have a thick icing. Drizzle artistically over the top of the cake. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Pop the kettle on and make a cup of tea, to be enjoyed with a thick slice of cake.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;"><a href="http://www.netherton-foundry.co.uk/">www.netherton-foundry.co.uk</a></span></span></div>
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Netherton Foundryhttp://www.blogger.com/profile/07529639614457000477noreply@blogger.com0tag:blogger.com,1999:blog-5879482648323552871.post-67059445079102747702020-02-06T08:08:00.002-08:002020-05-07T07:33:03.779-07:00Sausage Roll Off 2020<span style="font-family: "verdana" , sans-serif;">At the <a href="https://www.red-lion-barnes.co.uk/">Red Lion, Barnes</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6tGigYkaDY1zW3u7Zsw2Hc6enGn4Mez_yNZY-0-6Qgs9Z7hX2H-UlagLzZ43J4lalIwXf8jFSV7Q9Kx9g1nSspFfYstpyjL5LxP7zSBi7axBYdkQvPdSuxRQ1ELLT4GPq9sMv9OWJos/s1600/REd+Lion+atmospheric+exterior.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6tGigYkaDY1zW3u7Zsw2Hc6enGn4Mez_yNZY-0-6Qgs9Z7hX2H-UlagLzZ43J4lalIwXf8jFSV7Q9Kx9g1nSspFfYstpyjL5LxP7zSBi7axBYdkQvPdSuxRQ1ELLT4GPq9sMv9OWJos/s320/REd+Lion+atmospheric+exterior.JPG" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Last night was the 8th annual G<a href="https://www.red-lion-barnes.co.uk/roll-off">reat Sausage Roll Off</a>, organised by pub managers Angus McKean and Claire Morgan, and we were proud to be sponsors for the third year running.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBl__s0sbEdeCPxNs-x7zvCtFOzJlFnNucSdKMKTGJNU5EQvEqWcjwRbOTnM7RP5uxcjO7eYGbXTfNZOgRknMdyAn8qMtS_BM0ovPNPD6iVuRJnH_QTJCFwjgo6Pu2HY4mRua7icoRqnw/s1600/2020+roll+off+judges+table+close+up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBl__s0sbEdeCPxNs-x7zvCtFOzJlFnNucSdKMKTGJNU5EQvEqWcjwRbOTnM7RP5uxcjO7eYGbXTfNZOgRknMdyAn8qMtS_BM0ovPNPD6iVuRJnH_QTJCFwjgo6Pu2HY4mRua7icoRqnw/s320/2020+roll+off+judges+table+close+up.JPG" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">First, what is it all about? Well, at it's most basic, it's a competition in a London pub, to see which chef can make the best sausage roll. The judges, each with an iron constitution, taste their way through the entries and a prize is awarded at the end. Along the way, money is raised for charity. </span><br />
<span style="font-family: "verdana" , sans-serif;">And that sums it up, but barely scratches the surface of what this is really all about. </span><br />
<span style="font-family: "verdana" , sans-serif;">These are not next level sausage rolls, these are top floor, roof garden, let's build another level sausage rolls. </span><br />
<span style="font-family: "verdana" , sans-serif;">These are not just any judges, these are the great and the good of the hospitality industry.</span><br />
<span style="font-family: "verdana" , sans-serif;">This is not just a raffle for a box of chocolates and a bottle of dodgy wine; this is a silent auction for dinners, overnight stays, champagne afternoon tea, stellar ice cream, butchery classes and more besides</span><br />
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<span style="font-family: "verdana" , sans-serif;">Oh what a night! </span><br />
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<span style="font-family: "verdana" , sans-serif;">19 entries of outstanding sausage rolls, 4 judges, with a total of 4 Michelin stars between them, 3 fabulous prizes, one cat herder - her words, not ours!, compere Melissa Cole and one charity, which has literally saved the lives of people working in the catering industry; Hospitality Action.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Let me introduce you to this year's judging panel:</span><br />
<span style="font-family: "verdana" , sans-serif;"><a href="https://www.blackburnmanagement.co.uk/index.php?q=lucy-horobin">Lucy Horobin</a>: </span><span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Lucy is a Sony Award nominated broadcaster, and presents the Getting You Home show and Saturday Breakfast with JK on <a href="https://www.heart.co.uk/london/">Heart London</a> and Heart Extra, and by her own admission, a sausage roll junkie. Whereas many would quail at the prospect of working their way through 19 sausage rolls in one sitting, Lucy positively relished the challenge.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63ENbMGvbfHqMEihHy2O3nlmyQzQZUnCerQeFrYp7IBXIX7w5S4fuuO77I3nX-zU1X927j3N5aAkb484wo6MggbMZTE1kDM7cUWm67D5DF_ZwvspwVTWy4MS4Y4UPiQK0GbaUd9VLAHM/s1600/2020+roll+off+melissa+nad+Lucy+Horobin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63ENbMGvbfHqMEihHy2O3nlmyQzQZUnCerQeFrYp7IBXIX7w5S4fuuO77I3nX-zU1X927j3N5aAkb484wo6MggbMZTE1kDM7cUWm67D5DF_ZwvspwVTWy4MS4Y4UPiQK0GbaUd9VLAHM/s320/2020+roll+off+melissa+nad+Lucy+Horobin.JPG" width="240" /></a></div>
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;"><a href="https://en.wikipedia.org/wiki/Paul_Cunningham_(chef)">Paul Cunningham</a>: Hailing from Essex, but now running the stunning restaurant with rooms, <a href="https://hennekirkebykro.dk/en">Henne Kirkeby Kro</a>, with 2 Michelin stars to his name, Paul took time out from his visit back to England to sit on the judges' panel.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;"><a href="https://www.greatbritishchefs.com/chefs/russell-bateman">Russell Bateman</a>: A chef with an amazing CV, now at <a href="https://www.gordonramsayrestaurants.com/petrus">Pétrus</a>, with a Michelin star to his name.</span></span><br />
<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;"><a href="https://www.greatbritishchefs.com/chefs/paul-foster">Paul Foster</a>: Having travelled the world, Paul has returned to his Warwickshire roots, and runs his own restaurant, <a href="http://www.salt-restaurant.co.uk/">Salt</a> in Stratford on Avon and travelled down to London to take part in this year's judging panel.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">And further to emphasise the prestige of this event, just look at the contestants, who came from the North - Liverpool, Oldham; the West - Corsham, Bridgwater; the South - Padstow, Plymouth; the East - Norfolk, Canterbury and the capital - London. </span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Amber Southon, <a href="https://www.butcombe.com/pubs/the-quarrymans-arms/">the Quarryman's Arms.</a> Amber came second and took home a pile of specially commissioned Netherton cookware, which included an <a href="https://www.netherton-foundry.co.uk/iron-frying-pans/oven-safe-skillet">8" frying pan</a>, <a href="https://www.netherton-foundry.co.uk/iron-frying-pans/big-frying-pan">12" frying pan</a> and <a href="https://www.netherton-foundry.co.uk/baking-tins/baking-sheet">heavy duty baking sheet</a>, so she can practice for next year.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Phil Harrison, <a href="https://www.bearsicecream.co.uk/">Bears Ice Cream company</a>, who came third last year. He has yet to produce a sausage roll flavoured ice cream, but he did incorporate flavourings from our favourite spice man, <a href="https://mrwolfspices.com/">Mr Wolf,</a> this year.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;"><a href="https://thedrunkenbutcher.co.uk/about">Iain Devine</a> & <a href="https://twitter.com/alanpaton7?lang=en">Alan Paton</a>, hailing from Manchester and East Anglia, thus covering two points of the compass, this pair were thrilled to be awarded third place this year, although I am not sure how they are going to share the prize of a <a href="https://www.rational-online.com/en_gb/Home">Rational</a> knife roll across their geographic divide.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;"><a href="http://www.foodurchin.com/p/about-me.html">Danny Kingston</a>; a most entertaining chap, who normally sits on the press table, but took the plunge and offered up his rolls for judgely scrutiny this year.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Robert Taylor, <a href="https://www.thecompassescrundale.co.uk/">the Compasses Inn</a>, listed in the top 50 Gastropubs for the past 4 years and with a Michelin Bib Gourmand award too.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Davin Browning, head chef at <a href="https://theatreroyal.com/eat-and-drink/">The Apron restaurant, Theatre Royal</a>, Plymouth. Davin was perhaps even <a href="https://www.plymouthherald.co.uk/whats-on/food-drink/plymouth-chef-trying-make-britains-3789312">more disappointed than the rest of us </a>that <a href="https://en.wikipedia.org/wiki/Simon_Rimmer">Simon Rimmer</a> was unable to take his place at the judges' bench again this year, following an operation earlier in the week.</span></span><br />
<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">We wish Simon a speedy recovery.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Maurizio Pellegrini,<a href="https://www.theitalianclubfamily.com/our-story/"> the Italian Club, Liverpool</a>, as you would, expect combining the best of British with tastes of Italy</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Ben Handley, chef patron of the <a href="http://www.duckinn.co.uk/the-team.html">Duck Inn</a>, ruffling feathers with a quail sausage egg.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Matt Colk, <a href="https://www.thegundocklands.com/">The Gun Docklands</a> more feathers flying, as Matt produced a chicken Caesar salad roll.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Majella O'Connell, aka <a href="http://pavlovaandcream.com/">Pavlova and Cream</a>, a food photographer, not a chef! And whilst you may think it is brave of her to mix it with the professionals, bear in mind that Majella was coached by none other than <a href="https://midsummerhouse.co.uk/family-tree/">Daniel Clifford</a>.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Alan Chilton,<a href="http://www.thebowerinn.co.uk/index.php"> Bower Inn Bridgwater</a>, whose sausage roll comprising Old English pork, flavoured with cumin, coriander, turmeric, ginger, caraway, chilli and garlic took first prize. Alan was awarded with a stunning roll of <a href="https://ioshen.co.uk/">I.O.Shen </a>knives, all etched with the event logo.</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">And we have to add that is was lovely to catch up with I.O.Shen's dream team Natalie and Josh, whom we haven't seen since Meatopia last year!</span></span><br />
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Anton Manganaro, from <a href="https://baftapiccadilly.co.uk/">BAFTA</a>, who used pork from the inspirational pig farmer, <a href="https://www.thedecentcompany.co.uk/">Martha Roberts</a></span></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;">Adrian Oliver, who works at <a href="https://www.harbourhotels.co.uk/padstow">Padstow Harbour Hotel</a> had an eventful time last year, when he won first prize for his sausage roll and then got hit by bad weather on the way home and had to spend the night in a snowbound service station. Sadly, he didn't win this year, but hopefully the journey back was less eventful.</span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;">Alec Tomasso, ex Masterchef contestant and aka <a href="https://www.theweepingchef.co.uk/about-me.html">The Weeping Chef</a> is now a Roll Off regular and we hope to see him taking part again next year.</span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;">James Taylor travelled down from the <a href="https://www.thebullsheadheyside.co.uk/">Bulls Head, Heyside, Oldham</a> to take part, showcasing a pork sausage roll with caramelised pineapple.</span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;">Adam Lestrelle didn't have quite so far to travel, popping down to the Red Lion from <a href="https://www.roehamptonclub.co.uk/">The Roehampton Club </a></span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;">David Steele of<a href="http://www.bartlettmitchell.co.uk/author/davidsteel/"> Bartlett Mitchell</a>, may not have won, but we think that a sausage roll made from pork, smoked chicken, pistachio and apricot served with a burnt apple purée and <a href="https://www.fullers.co.uk/explore-our-beers/london-pride">London Pride</a> dill pickles deserves a very special mention. You had us at dill pickles!</span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;">Finally, it was the turn of Charlie Hodson, chef, roll off stalwart and ambassador for <a href="https://www.hospitalityaction.org.uk/">Hospitality Action</a>. Charlie has more reasons than many to advocate the services offered Hospitality Action and bravely spoke out last night about his own mental health problems, praising the charity for the, quite literally, life saving support it had offered him. His entry, called Saving Grace, may not have won the competition, but his speech won everyone's hearts.</span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif;">Charlie, we love you and hope your feet are treading a steady path this coming year.</span><br />
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<span style="color: #333333; font-family: "verdana" , sans-serif;">The hospitality industry, whilst exciting, vibrant and full of opportunities, can also be a brutal, challenging and harsh working environment. Hospitality Action is there to support those who need it and we were proud to lend our support to them.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Cat herder in chief, the indomitable <a href="https://www.guildofbeersommeliers.com/member-melissa-cole">Melissa Cole</a> compered the evening brilliantly, keeping so many chefs in line in a pub is not a job for the faint of heart or the weak of stomach. Channeling her inner <a href="https://en.wikipedia.org/wiki/Speech_to_the_Troops_at_Tilbury">Queen Elizabeth I</a>, she kept them all, more or less under control, with no cheffish rivalries getting out of hand and no sabotage detected!</span><br />
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<span style="font-family: "verdana" , sans-serif;">At the end of the proceedings, Melissa announced that a grand total of £3537 had been raised for Hospitality Action and that is surely an achievement worth raising a glass to.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Roll on #rolloff 2021</span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;">Netherton Foundry Shropshire 2020 ©</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;"><a href="http://www.netherton-foundry.co.uk/">www.netherton-foundry.co.uk</a></span></span></div>
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