We have known Ange, one of the leading lights and creative thinkers behind Bootstrap, since she ran a craft shop at Apley Farm, just up the road from us and she has been a great and generous supporter of what we are doing.
So, as small recompense, we agreed to do our bit to help them by spending a day at their new premises, demonstrating our wares. Since they sell a wide selection of products from our range, it seemed only right that we should create them their very own recipe to share with friends, collaborators and shoppers.
We also wanted to show off the fabulous collection created for us by Rachel Frost, one of the Shropshire Creatives
As Wolverhampton is home to a wide diversity of cultures, I wanted something that everyone could try, which is one of the reasons for creating a vegetarian dish. another reason was to demonstrate that there is far more to slow cooking than a traditional stew - delicious though those can be.
As it turned out this was a hugely successful dish - there was certainly none left!!
The principal ingredient of this dish is black eyed peas, but the "oi, oi, oi" reaction of one of our tasters led to the renaming of the dish as Bootstrap's Black Oi'd Peas - which rescues us from any embarrassing comparisons with Will.i.am and Fergie :-)
I made huge quantities for the shop- but have scaled down the recipe to serve 6 people.
4 onions, quartered
3 tsp cumin,
12 cloves,
1 dried chilli,
10 black peppercorns,
2 tblsp desiccated coconut
300g sweet potato, pumpkin or butternut squash
2 tins black eyed peas
1 tin chopped tomatoes,
250 ml water,
1 cinnamon stick
2 chopped red peppers
Toast the coconut over a medium heat until golden brown and set aside to cool - the crepe pan is perfect for this
Dry fry the cumin, cloves, chilli and peppercorns - one of our 8" frying pans is ideal - until the chilli darkens and you can smell the aroma from the spices.
Remove from the heat and allow to cool.
Grind to a powder
Heat 2 tblsp of oil in a cast iron casserole bowl and add the quartered onions.
Add the spice mix, stir thoroughly and cook for 2 minutes.
Add the sweet potato and stir again.
Add all the other ingredients, EXCEPT the red peppers and mix well. Cover with the cast iron lid.
Transfer to heater base and cook on LOW for 4 hours.
Add the red peppers , turn up to HIGH and cook for another 40 mins.
Season to taste.
Vegetarian/vegan/gluten free
These were served up with sweetcorn pancakes, cooked in a crepe pan on the Kitchen Companion heater base.
8oz self raising flour
4 eggs
Approx ½ pt milk
Salt and pepper
1tsp paprika
1 tin sweetcorn.
Place the flour, eggs and half the milk in a bowl with the seasoning.
Mix well. keep adding milk and whisking until you have a thick batter.
Heat the crepe pan slowly on the Kitchen Companion or on the hob and add a knob of butter.
Drop dessertspoons of batter in to the hot pan.
When the bubble rise to the surface, turn the pancakes over and cook on the other side until golden brown.
Also delicious with grilled bacon and tomatoes.
Vegetarian
© Netherton Foundry Shropshire 2015
www.netherton-foundry.co.uk
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