Arabian cooking ..... from Herefordshire

We are delighted to share this fantastic recipe from Aspen House, Hoarwithy , a green, organic, real food B&B in the beautiful Herefrodshire village of Hoarwithy, run by Sally and Rob, who share our passion for locally sourced, well cooked food and a desire for a more sustainable way of life.
I just wished they'd taken a photo before they ate it all!!

~ :  mutton and spelt tagine  : ~

I am a big fan of mutton, because it is so much tastier than lamb.  The logic is simple.  Mutton is a mature meat, like beef.  Lamb is an immature meat, like veal.  Each has its place, but if you want to get the right balance of flavours in this homage to Arab cooking, mutton will give you a more authentic taste.  Your local butcher should be able to supply – at the very least you might be able to find some hogget (meat from a yearling, halfway between lamb and mutton).

The only advance preparation this dish needs is the soaking of the spelt grains, at least 24 hours in advance.  All whole grains benefit from soaking, but spelt particularly so.  It is an ancient grain (the Romans used it) with a hard skin, but well worth the trouble because the flavour is so good.

As with all spicy dishes, it is important to grind the spices fresh each time you need them.  Ground spices go stale very quickly, but freshly ground spices have a real zing to them that will make all the difference to this dish.

You will need:

500g diced mutton (or lamb)

250g whole spelt grains (soaked for minimum 24 hours)

I large onion, finely chopped

6 garlic cloves, finely sliced

25mm stick of fresh ginger, finely chopped

4 dried apricots, sliced

olive oil

a good pinch of saffron

spice mix:

            1 heaped teaspoon roasted cumin seeds

            75mm stick of cinnamon

            ¼ of a nutmeg

            5 allspice berries

            1tsp paprika

sea salt and freshly ground black pepper

Here goes:

Firstly, prepare the spices, starting with the cumin seeds.  Put them in a dry pan over a high heat and stir or toss them gently for a few minutes until a ‘toasted’ aroma comes off them.  Then put them in a grinder with all the other spices and grind to a fine powder.  In the same pan gently toast the saffron strands, which will immediately begin to curl and take on a darker shade.  This will take only 10 – 15 seconds.  Put the saffron in a tablespoon of milk and let it soak while you prepare the rest of the dish.

Over a medium flame on your cooker, heat your Netherton Foundry slow cooker pot, add about four tablespoons of olive oil and brown the mutton all over.  Set aside.  In the same oil, sauté the onions, garlic and ginger until the onions take on a light golden colour, then stir in the spice mix for a few seconds.  Add 500ml of water and stir the mixture through.  Add the saffron/milk, which should be quite yellow by now, the sliced apricots, the mutton and the spelt.  Season with sea salt and black pepper, give it a good stir and make sure there is enough water to cover the whole dish, as the grains will expand during cooking.  Transfer the slow cooker pot to the hob and simmer it on ‘low’ for 8 hours.  If possible, check it halfway through the cooking time to make sure it is not drying out.  Serve on its own or with any vegetables of your choice.

A recipe for the Sabbath

We are delighted to include the following recipe from Rabbi Aronovitz, who has been kind enough to send us his Cholent recipe.
I think this sounds delicious, whatever your faith.

I know that it has been a long time coming but here it is:
Over the past year I have been using the Netherton Foundry cast-iron slow cooker for my Cholent. It now has an amazing smoky flavour.
Cholent (Yiddish: טשאָלנט) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept hot, in my case in a Netherton Foundry cast Iron Slow Cooker, until the following day.

Makes 8 generous portions.

4 Large White Potatoes
1 Sweet Potato
1 Onion
3 Cloves of fresh garlic - crushed
300 Grammes of Pre-boiled and drained Assorted Beans
200 Grammes Pearl Barley
700 Grammes Ball of Rib Steak (Cubed into 4cm x 4cm)
1/2 Teaspoon Pepper
1 Tablespoon Paprika
1 Table spoon Salt
3 Tablespoons Honey
1 Tablespoon of Marmite (Optional)
Heat up Pot on "High"
Dice onion into pot and seal the meat. Add rest of ingredients and water to cover.
After 4 hours, top up water to "just" cover the cholent and then turn to "Keep warm". Leave for anything from 12 hours up to 24 hours before serving.

Enjoy!

Pondering a pineapple

When I was growing up, fresh pineapple was a rare luxury and we all made do with tinned rings and chunks.  Who else remembers?
And, whilst not exactly the height of sophistication, a pineapple chunk and a cube of Cheddar on a stick graced many a buffet table.
Even in more recent times, pineapples were still a pricey and exotic choice.  But latterly they  have become a lot  cheaper and more plentiful and we tend to regard them as commomplace.  You are as likely to see pineapple in a school lunch box as a satsuma or a banana.

Which brings me to the one sitting in my fruit bowl...what to do with it?  Last week I made pineapple, red pepper and chilli relish, which was a real zinger with the home made fish cakes, but this week I fancied something sweet and a bit different.
Going back to memories of growing up, I recalled having pineapple rice for school lunch - watery rice pudding with a few pineapple chunks thrown in and wondered how I could bring this up to date.... and here is the answer:

½ fresh pineapple, cut into small chunks
1 can evaporated milk
1 can coconut milk
100g sugar
100g pudding rice
2 eggs

Whisk the eggs with the sugar.  Heat the evaporated milk, ideally in one of our milk pans to just below boiling and stir on to the egg mix. Add the coconut milk and mix well.
Place the pineapple and rice into the slow cooker cast iron bowl and pour the milky mixture over the top.
Cover with the lid and put onto the heater base.  Cook on LOW for 2 hours.
Switch off and allow to cool to room temperature.



I drizzled this with a caramel sauce, for sheer decadence..

Melt 100g sugar in a saucepan over a low heat until it turns brown.  Carefully add 120ml double cream and the juice of 1 lime and cook slowly until the caramel dissolves into the sauce.
Add a slug of rum and pour over your custard rice

Sweet and savoury

Two lovely new dishes for you to try and which will warm you up now that the winter is approaching.

The first one is inspired by my Chinese friend, Sophie and demonstrates that not all Chinese style food has to be cooked in a wok!  This is simplicity itself and requires virtually no effort to create a delicious, low fat meal which will get your tastebuds tingling

Slow braised tofu with aubergine
250ml stock ( I used vegetable stock to make a vegetarian meal, but beef would work too)
2 tblsp soy sauce
4 cloves of garlic, sliced
1 tsp Szechuan peppercorns
3 star anise
1 stick of cinnamon
1 aubergine, cut into cubes
400g tofu, cubed

Place all the ingredients in the slow cooker bowl and cover with the lid.
Place on the heater base and cook on KEEP WARM for 8 hours
Serve with noodles and beansprouts or boiled rice.

This quantity is enough for 6 people, but you can easily make double the amount in one go if you are entertaining a crowd.

And for afters.........

Ginger Apple Topsy

125g  + 50g butter

100g golden syrup

25g black treacle

125g sugar

2 eggs

150ml milk

250g self raising flour

1 tblsp ground ginger
1tsp ground cinnamon

Stem ginger

5 apples, peeled, cored and cut into large chunks

Place the slow cooker bowl on the hob over a low heat. Melt 50 g butter.  Place the bowl on the heater base and add the apples to the butter. Stir well to coat.

In a separate pan, melt the rest of the butter, syrup, treacle and sugar together over a low heat.

Add the flour, milk and eggs and beat well to create a batter.  If you really like ginger, chop some stem ginger and add it to the batter.

Pour over the apples and put the lid on.

Cook on LOW for 3 hours.

Serve with whipped cream ( add some syrup from the stem ginger to make it even more special!)

Enough for 8 greedy pudding fans!





A last taste of summer

Autumn has well and truly arrived this week, hasn't it?   I hope you are all keeping warm and dry.  It is certainly the season for slow cooking and I am going to be experimenting with lots of new ideas in the coming weeks - so keep watching.

But for now, I want to show you what you can do with one of our frying pans and relive those (few) days of summer that passed too quickly.

A tomato tart to brighten your day.

                               

Take the handles off your pan, as this is going to go into the oven.  The oven which you will already have pre-heated to around 190ºC. Or use one of our oven safe pans
Place the pan on the hob and gently warm 2 tablespoons of olive oil and a knob of butter.
Halve enough ripe and juicy tomatoes to fill the pan and place these cut side down in the oil and butter.
Scatter over some fresh thyme and marjoram, a teaspoon of sugar and a good sprinkling of salt.  Drizzle in a tablespoon of balsamic vinegar and cook for about 5 minutes.



Roll out some pastry - I used half a pack of Sainsbury's all butter puff pastry - and place it over the tomatoes.  Tuck in the edges and place in the oven.

Cook for around 15-20 minutes until the pastry is golden

Place a large plate ( there will be juice to catch!) over the tart and invert the pan to turn out the tart.

Garnish with basil and serve immediately.

Netherton Foundry Shropshire 2012 ©

www.netherton-foundry.co.uk



Gold medals

Well, the Olympics and Paralympics are now over and it seems very strange not to be checking the news for the latest Team/Paralympic GB gold medal.
Wasn't it fantastic?  There may have been those who doubted we could do it, but I have to say I thought that the London Games couldn't have been bettered.  The performances by the athletes were matched by the efficiency and friendliness of the Games Makers and all the members of the Armed Forces, who came to the rescue at the eleventh hour.  Seb Coe got it right when he said last night that "Made in Britain" is an indication of quality.

I managed to get tickets for the final of the ladies football at Wembley, which was played to the biggest ever crowd for a ladies match - the atmosphere was electric and everyone had a brilliant time.  We certainly got to see plenty of medals, with a presentation to each and everyone of the Bronze, Silver and Gold winning teams. I wouldn't have missed it for the world and hopefully it's an experience the kids will  never forget.  We have met so many people from overseas who have complimented GB on the success of the Games, so let's hope that the feel good factor and sense of pride nad achievement will stay with us and lift us out of the doldrums.

We too have got our very own gold medal - albeit made of chocolate, but we too can proudly say "Made in Britain" and get a sense of satisfaction knowing that it really does mean quality, service and innovation.

This was the fantastic window display at Below Stairs in Ambleside If you thought that the Lake District was just full of climbing and walking shops, think again and go and visit this great family owned Cook Shop, full of great products and run by a fabulous and friendly team.  If it's history you're after, then you'll be intrigued to know that the shop is located on the ground floor of the building where William Wordsworth once sold stamps.  I love going to visit, because I know that  I will always be made welcome and that there is always something to catch my eye.  We are delighted that Ros and her team are stocking the Netherton Foundry range.

We all know that the Lake District is a wonderful place to visit, but I want you to add Below Stairs to your list of attractions - there's more than lakes and mountains up there!

I know that they have actually sold this particular slow cooker already, but what I want to know is "who ate the medal?"

Here comes the sun

Wow, summer has arrived at last, which means I can get the Garden Hob out tonight and cook in the garden.  What a change from the recent deluge and so quickly too. Barely time to change out of the wellies and get the sandals on!

I can never quite get over our Great British weather and how we can experience all the seasons in a day.  But today, I can safely say has been summer, summer and more summer.

So, it being the summer holidays and with nothing else to do, my talented son has been out in the sunshine,  trying out a possible future career as a photographer and has created some great new images for our website, but I want to share them with you here and now.

He is only 14, so any encouragement you can give him would be greatly appreciated - please leave a comment on the blog or contact us through the website and as long as he doesn't start demanding professional fees, I'll pass them on.

Astonishing what a difference good, natural lighting makes to a picture and I absolutely love these. 

Our style guru at Cornflower and Calico has already made the following remark:  Excellent, lovely clean pics

Thanks for that, Pete.

Please let me know what you think, so he can feel that it was worth all the effort - he is a teenager and hard work is an alien concept!





Good morning

A very early Good Morning to everyone reading the blog over the ocean in the USA.

Please let me know how you found us, what you think of the products and if you would like to see these in America.

What are you all having for breakfast this morning?  Did you know you can cook great oatmeal (or porridge as we call it) in a slow cooker.  Wake up to a delicious, healthy breakfast to make a great start to your day.
Or what about the great classsic, Huevos Rancheros?  Cook the tomato and pepper base overnight and then add the eggs when you get up - a fantastic brunch and in the large cast iron bowl you can make enough to invite the neighborhood!

And on the subject of classics, can you send me your definitive recipe for Boston Baked Beans.  I guess this is just like asking for the only recipe for Yorkshire puddings here in the UK, but  I would love to see what you all think makes the perfect can of beans.

What would you cook on the Garden Hob?  This is the wettest summer any of us can remember here in England, so the Garden Hobs are all sitting in the shed, but we have been promised a late summer in September, so I am starting to get my ideas ready now.
These products are ideal for all of us who do not have a huge back yard, but still want to eat outside and they are compact and easy to store when you are not using them - we don't all have the space to pack away a huge gas barbecue in the bad weather!

I discovered this week that the world truly is a global village - one of our Dutch friends introduced us to a customer in South Africa - I got a message about one of his connections via Linked In - the connection lives in Britain and bought one of our slow cookers.  In fact, I hope to be publising some of his Kosher recipes very soon! Six degrees of separation - who can you connect me to?

More coincidences in the next blog!

Get in touch via the website or sales@netherton-foundry.co.uk

Piggy perfection

Making the most of a joint of belly pork......

If any of you were reading Twitter yesterday, you will know that I was feeling creative and trying out a new recipe for the slow cooker.  Well I am delighted to say that it turned out even better than I could have expected and, in the words of my 9 year old food critic , Megan, was absolutely amazing - full review after the recipe.
This was so simple to make, the preparation time was less than 10 minutes and the end result was so tender and full of flavour.  What's more, belly pork is a very economic cut and you don't need to add much to it to make a gourmet dish.
As you can see in the picture, the meat just fell apart at the touch of a fork.
I am guessing that this would be delicious served cold in a crusty cob, but I can't swear to that because there is none left to try!



3 onions, thickly sliced
1 joint of belly pork (mine weighed 750g)
2 teaspoons salt
2 teaspoons five spice powder
3 dessertspoons runny honey
300 ml water

Lay the onions on the bottom of the cast iron bowl. If they don't cover the bottom - add some more.
Mix the salt, five spice powder and honey together and rub all over the pork, ideally with your hands.  Messy, but that's half the fun of cooking.
Put the pork on top of the onions and pour the water round.
Cover and place on the heater base.
Cook for 8-10 hours on KEEP WARM.

And here is what my harshest critic had to say:

Ahhhhh, the pork is all I could ever think of. Absolutely gorgeous.  Meat soft and chewy, sauce is superb and skin is just delicious.  Everyone need and MUST try it.  It was heaven for me.

Megan, age 9



Thank you for your kind words, Megan and I love Piglet!

Where are you?

I have just been checking the statistics for the blog, just to make sure that I am not simply writing to myself. 

It would seem that this is not the case and you, my dear readers, are out there, all around the world.

So, you have an insight into my life - on the road; in the shops; cooking; tasting; eating.  Is it too much to ask that I get a brief glimpse of who you are and what you are doing? 
How did you find me?
What's your favourite post?
Have you got a recipe for me to publish?

Of course the hot (or not so hot) topic here in Britain is the dire state of our British summer weather.  As Annie Lennox so beautifully sang, "Here comes the rain again" and "Is it raining with you?"
Let me know where you are and what the weather is like.

Of course, whatever the weather, one of our slow cookers or the kitchen companion is invaluable - you will already have seen the summer recipes, but if you fancy something to warm you up, there are plenty of those to choose from too.

Please get in touch, we love to talk to people, even if it's only by e-mail.
Leave a comment on the blog, send us an e-mail or contact us through the website. 

Let me know you are really there!
Meanwhile, I'm off to put the kettle on.

Pete's sticky chicken and I don't know how she does it!

This is  a fabulous recipe specially created for us by our great friend and Netherton Foundry stockist, Cornflower and Calico in Stroud, a shop full of lovely things and Pete the proprietor!

Pete's Sticky Chicken

Fry off until lightly brown as many chicken portions as you require in your Netherton Foundry bowl.

Add a large lump of finely chopped ginger, two rough chopped onions, half a jar of runny honey, half a jar of damson cheese, salt and pepper.

Stir it all up a bit, set to LOW on the Netherton Foundry slow cooker or put it on the Garden Hob and leave with lid on for about 5 hours.

Remove lid and place on hot heat source and reduce until you are left with sticky chicken portions (about 20 mins).
Best eaten with your fingers! 
Yum yum, enjoy.

If you are feeling lazy and don't want to cook, even with all the ease and convvenience of our slow cookers and you happen to find yourself in the Bradford on Avon area, go and visit the New Inn at Westwood for a warm welcome and a great meal.

The pub is owned by the lady who runs the fabulous Tillions in Bradford on Avon, where you can not only buy from a great range of china, glass, cutlery and cookware, but also fresh eggs from her own hens. There must be 26 hours in a day in Wiltshire, because I have no idea how else she fits it all in! 



If you know anyone who would like to join our stockist list, please get in touch.

A day on the farm

Actually it was 2 days and a big "Thank you" to everyone at Apley Farm for making me so welcome at  their Jubilee BBQ and then Open Farm Sunday, where we were promoting the Netherton Foundry cast iron range.

I don't know how they managed it, but the weather stayed fine (although not what you'd call summery, whatever has happened to the weather this year?) for both events and the crowds of people who turned up are testament to what a fantastic place this is to visit.  This is not just a farm shop - there is loads to see and do and the Skylark walk is a fantastic way to get children interested in the countryside around them.  If it rains, take them to the Playbarn.

This is also the place to be if you want a delicious lunch - here's Derrin cooking up a storm at the BBQ

................. I can personally endorse the cakes in the Courtyard cafe too.

The atmosphere of the BBQ was greatly enhanced by the wonderful music from Simply Jazz lending a laid back air to the general mood.  Like having molten chocolate poured into your ears, I could have listened to these guys for hours. 

I adored Matilda the Kune Kune pig who put in a special appearance on Open Farm Sunday, and I am pleased to report that she was spared the trauma of a photo opportunity with Derrin and his meat cleaver - shame on you, sir!

A great place, with lovely people - please go and see them and I know you will not be disappointed.

Diamond Jubilee

Are you all looking forward to the Jubilee weekend?  I know we are here at Netherton Foundry.  It's fantastic to see our Limited Edition clocks so beautifully displayed in Bentleys shop in window on Stourport High Street - I drive past on my way in to work every morning and Julie's displays are always so eye catching.  Good luck in the window dressing competition, Julie!

We are going to a party to celebrate the wedding anniversary of our friends who met at a Silver Jubilee street party - public and personal celebrations combined. 

I hope the weather is fine for everyone planning a street party - just heard on the radio that 9,500 roads are going to be closed for parties.  It's good to know that we are all in the mood and ready to celebrate.  It feels so exciting as I drive round the country and see bunting, flags, Olympic rings ...

I will be at Apley Farm  tomorrow, cooking on the Garden Hob for the Jubilations; come and see us if you are in the area.

Dashing off to make cakes now! 

www.netherton-foundry.co.uk

Magyar Mutton

As promised...

A recipe from our friends in Hungary, a big thank you to Guy for sending this.

1.5 kilos neck of mutton.
Two onions, thinly sliced.
One carrot, diced.
300 grams mushrooms, skinned and cut into small - ish pieces.
Two bay leaves, six whole garlic cloves, two tsps of ground rosemary and one rosemary stalk.

500ml red wine

200ml vegetable stock

Put the cast iron bowl over a medium heat and add 1 tblsp oil.  Sweat the onions and carrots until soft.  Add the rest of the ingredients and carefully transfer the bowl to the heater base.  Cover with the lid.

Cook on LOW for 8 hours.
It may benefit from returning to the hob and reducing the remaining juices.
Serve with vegetables of choice and dumplings.

Man walks into a shop...

....or get me to the church on time.

I am really pleased to see that the weather is finally picking up and I hope it stays like this for all the summer weddings scheduled over the next few months.  I already know of several couples adding the Netherton Foundry products to their present lists with foresight and planning.  But there are those for whom "last minute" is the only way to shop.

I was entertained by a story at our lovely stockist, The Galley in Woodstock  last time I visited them.
Update - sadly the Galley is no longer open

One Saturday morning the shop door burst open and in rushes a man dressed in full wedding outfit, with his top hat under his arm.  "Quick," he says, " I need a wedding present and I'm due at the church in 5 minutes."  Looking round the great choice in the shop, his eyes lit on the Netherton Foundry Slow Cooker http://www.netherton-foundry.co.uk/shop/slow-cookers/NFS-105SCB-slow-cooker and he made his choice!  "I'll have that if you can wrap it and have it ready for me to pick up after the ceremony."  and, of course they did!
Whether they all lived happily ever after is unknown, but I certainly hope so!

I am not suggesting that we all leave it so late, but it created a fantastic image in my mind and I only wish I had the skill to create to you a cartoon strip of the story. 

Those of you who follow us on Twitter will know that our MP, Philip Dunne came to visit us recently and here's the photo to prove it.... he's the one on the right

New recipe from Hungary coming soon!

© Netherton Foundry 2012

www.netherton-foundry.co.uk

Wantage Warmer

Created to celebrate the first anniversary of the Creative Cook Shop, Wantage a delicious casserole combining Spring lamb and fresh vegetables with a refreshing blast of mint.
Sadly this shop is now closed (update), but the recipe is as good as ever.

1 tblsp oil

500g lamb - any cut will do, I used 2 shanks

2 turnips - the lovely white and purple ones, not swede!

2 leeks

200g dwarf beans

500ml stock

Large handful of fresh mint

Heat the oil in the slow cooker bowl over a medium heat and add the lamb.  Fry until browned all over.

Transfer the bowl to the heater base and add all the other ingredients except the mint

Cook on HIGH for 6 hours or LOW for 8 hours.

Chop the mint and add to the bowl, stir well to mix and serve immediately.  Perfect with new potatoes and fresh peas.

Must be good, because it all got eaten on the day!!

Coming next week... a recipe from our friends in Hungary

Netherton Foundry Shropshire 2012 ©

www.netherton-foundry.co.uk

Summer's coming

Although it's hard to believe, isn't it?
Drove back from my visit to Wantage through 3 hail storms and 2 thunderstorms! What a day.

Here I am all ready to demonstrate the slow cooker at the Creative Cook Shop:

As you can see, there's a "here's one I made earlier" dish sitting on the table.  There were 2 to start with, but by the time we took the photos all the chicken had been eaten.

I also created the Wantage Warmer, specially for the celebrations, but as that's not in the theme of summer eating, you'll need to wait until the next blog for more details.

These are a couple of summer recipes I have come up with - for those days when it is just too hot to switch on the oven, but you still want to eat a proper meal.  Hands up everyone who has never tried cold slow cooker food before.  The great thing about these is that you get all the flavour and satisfaction of a slow cooked food, without over cooking yourself.  Try cooking the bean and carrot salad overnight and then leave it to cool down and serve later in the day - great with crusty bread.   The lemon and fennel chicken is a tasty alternative to a Sunday roast, just add some new potatoes and a green salad.

BEAN AND CARROT SALAD

 

SALAD

200g haricot or cannellini beans, soaked for at least one hour in cold water

3 red onions

2 tblsp olive oil

5 sticks celery

6 carrots, coarsely grated

100g sultanas or raisins

1 tin tomatoes

5 sprigs of fresh thyme or 2 tsp dried thyme

DRESSING

1 dstsp honey

Juice of one orange

1 dstsp French mustard

2 tblsp olive oil

Salt and pepper

Large handful of chopped parsley

Heat the oil in a frying pan such as our 10" spun iron pan,  over a medium heat and add the sliced onions.  Fry until translucent and transfer to the slow cooker bowl. 

Add all the other salad ingredients and an extra 450ml water.  Cook on LOW for 6-8 hours.

Remove the thyme sprigs, if used and leave to cool.

Mix all the dressing ingredients together, except the parsley.  Pour over the salad and sprinkle on the parsley.

Serve at room temperature. 

LEMON AND FENNEL CHICKEN

1 bulb fresh fennel

1 large or 2 small courgette

2 lemons

100ml white wine

150 ml stock or water

2 egg yolks

150 ml single cream

1 heaped tsp softened butter   

2 tsp flour

Pierce one of the lemons all over with a skewer and place inside the chicken.

Slice the fennel thinly and chop the courgette.  Place chicken and vegetables in the cast iron bowl.

Add the stock and wine.

Cook on HIGH for 2 hours.

 Remove the chicken and vegetables and set onto a serving dish.

Blend the flour with the softened butter and add to the cooking liquid.  Stir well to mix.

Whisk the egg yolks into the cream and stir into the sauce.  Cook for a further 5 minutes.

Pour over the chicken and vegetables and leave to cool.  The sauce will thicken as it cools.

 Garish with lemon and fresh fennel leaf and serve with new potatoes.

© Netherton Foundry Shropshire 2012

www.netherton-foundry.co.uk

Spreading the word

Wow, it's been a very exciting time for us lately - first of all, we have had our first major foray in to the world of advertising.  Go and find a copy of the May edition of Great British Food magazine...not only is it a great magazine, but we have a full page advertorial, which I have to admit, looks fantastic.

Next, I had my first go at a public product demonstration when I went down to Wantage to help The Creative CookShop celebrate their first birthday.  A fantastic day, with a great bunch of people.  It's always a pleasure to visit them, but this week is even more fun, as they have a whole series of product demonstrations lined up.  So if you are anywhere close to Wantage this week, call in and see them - the cup cakes are to die for!
Come back tomorrow for photos and new recipes, created specially for the occasion.
Update: this shop is now closed.

www.netherton-foundry.co.uk

Anyone for tea?

A beautiful, traditional stove top kettle available next week.

In keeping with the Netherton Foundry tradition, this will, of course, come with a full set of recipes, from iced mint tea to hot toddies - there's more to life than tea....whatever the monkey says!

Check the website later this week for more news.

Netherton Foundry Shropshire 2012 ©

www.netherton-foundry.co.uk

Spring is in the air

The weather may not be Spring like, but it was lovely to see daffodils in bloom and the lambs out in the fields as I drove round Wales.  It got me to thinking about the news that children these days cannot identify 3 different butterflies or know an oak tree from a horse chestnut!  I may be old fashioned, but I still think these things are important and I wish they still took primary school children out on nature walks.

How else are they going to know what dragonflies and damselflies are - so beautiful with their iridescent colours and elongated bodies.  I find them fascinating,  hovering over ponds and streams and then turning so quickly and darting away in the blink of an eye.

Fortunately there is one particular damselfly that stays still long enough for you to enjoy it - our lovely stockist in Louth, Lincolnshire.  If you live nearby or are visiting the area, please go and visit Damselfly Kitchen, where you will find the Netherton Foundry cast iron products and a whole range of other goodies!  This has to be in the running for most evocative shop name and you can be guaranteed a warm welcome and great service once you walk through the door.
Update: sadly this shop has stopped selling cookware and is no longer a Netherton stockist

Looking forward to warmer weather, so that I can use the new Netherton Foundry Garden Hob, without having to wear a woolly jumper - check out the website for more information.

Netherton Foundry Shropshire 2012 ©

www.netherton-foundry.co.uk

Happy St David's Day

As it's St David's Day, I have devised a lovely new recipe with some leeks in it!!

LONG MYND LENTILS

 This was inspired by the delicious parsnips that arrived in my organic veg box - I get mine delivered direct from a farm in  Ombersley

Who says lentils have to be boring?

2 tblsp oil

2 leeks, cleaned and sliced

30g dried tomatoes, chopped

250g Puy lentils

Handful of kale or Cavolo Nero

3 small parsnips

200ml red wine

750ml vegetable stock

2 bay leaves

2 sticks celery, chopped

Heat the oil in the slow cooker bowl over a medium heat.  Add the leeks and cook until they are just starting to soften.  Add all the other ingredients and transfer the bowl to the heater base.

Cook on LOW for 6 - 8 hours

Serve with spiced carrot puree - boil 6 carrots until soft and drain.  Melt 50g butter and add a 1" piece of ginger, finely grated, 1 tsp ground coriander and ¼ tsp ground cinnamon.  Add the drained carrots and mash to a coarse puree.

www.netherton-foundry.co.uk

Netherton Foundry Shropshire 2012 ©

Looking forward to summer

It's here!!!

No, not the summer, you'll need to wait for Spring first, although the sight of the snowdrops and first primroses and daffodils does make me feel it's on the way.

No, what I mean is our latest exciting product - the Garden Hob.  You can barbecue, slow cook and even tagine IN THE GARDEN.

All the features you love about the Netherton Foundry slow cooker, powered by charcoal.  All British made; cast iron, seasoned with flax oil, oak feet and knobs and a range of our recipes.
Just fill the base with charcoal, light it and wait until the flames die down. Then you can cook directly on the grid for a traditional barbecue experience or put the cooking bowl on top and this will cook for at least 5, and up to 7 hours.  Great for party meals, but also perfect for making a big bowl of Boston baked beans to go with your burgers.  And you don't need perfect weather, I tested this in the snow!

The tagine lid is available in striking copper and also with our hand painted Rachel Frost lids - match it with your flower beds!

Then when the sun goes in - take the bowl indoors and use it in the kitchen

Give us a call if you want more information - I can't wait for your recipes.

Netherton Foundry Shropshire 2012 ©

www.netherton-foundry.co.uk

Diamond Jubilee

News and pictures about the Diamond Jubilee absolutely EVERYWHERE, so here's our picture.......

Full details on the website.

Modern Technology links us all

Oh what a tangled web we weave.... I am constantly amazed how closely we are all connected without even realising it.

A couple of weeks ago, I was down in Dorset and stopped for a cup of tea in Wimbourne, where I visited

http://www.longcrichelbakery.co.uk/.  I happened to have with me a slow cooker, in its distinctive brown box.  This aroused the curiosity of the young man who served me and we had a long chat about the product, where we come from, what we are aiming to achieve etc etc.  It turns out that what caught his attention was the reference to Shropshire, as he had lived here for years, while his dad used to run a cook shop in Shrewsbury!

Then on to a lovely shop in Christchurch - Thomas and Lucia, which is named after the owner's great, great, great grandparents who lived in Shropshire.

Of course, we are now all connected so much more quickly via the internet, which is a fantastic way for me to pass on all my news and recipes to you all.  We are now linked to the wonderful Kitchen Shop in Lichfield, via their facebook page - please go and "visit" them http://www.facebook.com/thekitchenshoplichfield online and then why not go there and see for yourself!!  They have a fabulous shop on two floors, with an amazing selection of everything you could want for your kitchen, and more besides and the rest of Lichfield is worth a look round too.

Will be spending this icy cold weekend experimenting with new recipes, so keep an eye out for the more successful ones appearing here soon.

www.netherton-foundry.co.uk

The Diamond Jubilee starts today

An extra day off work, street parties, a new hat - how will you be celebrating the Queen's Diamond Jubilee?

We have created two very special, limited edition clocks to mark the occasion, so long after the last crumbs have been swept up and the last trestle table has been packed away, you will still be able to remember the day!!

Each clock picks up in the Diamond theme with Swarovski crystals to mark the hours, whilst subtle silver logos commemorate the event.

Every clock has been signed by Neil,  the designer and has a unique serial number.

Hand made here in Shropshire, a traditional British product to celebrate the reign of a truly great British monarch and everything that is Great about Britain.

These will only be available during 2012, but will be lasting memento for many years to come.

Netherton Foundry Shropshire 2012 ©

www.netherton-foundry.co.uk

What a wonderful country

Always a delight to see the different aspects of our lovely country as I drive round in search of new shops for the slow cooker and clocks!

I have just come back from trip to the south coast and am amazed by the variety of the architecture which I saw - the stunning and stylish sweep of the de la Warr Pavilion in Bexhill, the imposing grandeur and sheer size of Arundel castle, the history evoked by the ruins of Pevensey castle, the splendour of Chichester cathedral, the forlorn remains of a pier abandoned to the sea, the traditions of the oast houses and windmills and the house designs so redolent of Holland.

From there I headed up to Essex and drove through a part of Epping Forest, which proves that not every square mile inside the M25 is occupied by suburban housing and flyovers!

I stayed overnight at what is probably the best ever B&B!!  It's worth a trip down to the coast simply to stay with Annamarie and Ray at the Garth, Bexhill on Sea. 10 out of 10 - the welcome, room, food and overall charm of this establishment cannot be bettered.

What's more I am delighted to be able to tell you all about our new shops.  Please go and visit:

Smith and Webbs Cook Shop, West Malling if they haven't got what you want, just ask.

The Good Cook Shops in Southsea and Worthing sadly now closed

Rye Cook Shop

Maldon Cook Shop  in surprise, surprise, Maldon sadly now closed

 And if you are at the other end of the country, you will now be able to buy our slow cooker in Creative Cookware in Edinburgh sadly now closed
But you can still buy Netherton wares in Edinburgh, now at Marchmont Hardware 

www.netherton-foundry.co.uk