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