In turn, we have done whatever we can to collaborate and support others who share our outlook and aims.
Much of the support has come from food producers, who share our concern for the environment and the provenance and treatment of what we put in our stomachs.
Recently the talented Abby from Piper's Farm, purveyors of the most ridiculously good meat, posted some photos on Instagram of her pork terrine recipe, which she had cooked in our cookware.
With her kind permission, we reproduce her recipe and stunning photos below.
So for all of you who have not yet come across their website and amazing meat, check this out and then go and visit their website.
This would make a superb addition to a Christmas buffet table or Boxing day picnic
You will need:
100g Pigs Liver
200g Smoked Streaky Bacon
500g Pork Mince
450g Diced Pork
A handful of roughly chopped hazelnuts
75g Madeira
1 Tsp ground Nutmeg
Coarse Sea Salt
Crushed Black Pepper
A handful of Juniper Berries
A handful of Sage
A few springs of Thyme
A few sprigs of Rosemary
A couple of Bay leaves
Firstly take a sturdy oven proof dish. I love using my @nethertonfoundry loaf tin.
Line your chosen dish with cling film and neatly stretch your streaky bacon across the tin in smart lines.
Pre-heat your oven to 180C and place a tray of water in the bottom. Pop your lined loaf tin to one side...
Roughly chop your hazelnuts, herbs and juniper berries, setting a few a side to decorate the top later.
Add these to a good sized mixing bowl...... you can spot one of our casseroles in use here
Pour in the chunks of pork, liver and mince. Then add your nutmeg, salt and pepper to the mixing bowl.
Pour in your booze. You may want to take a swig yourself, just to check its good enough...
Now the best bit, get your hands in the bowl and give all the ingredients a really good mix.
Make sure you have evenly dispersed the nuts and liver.
Once you are happy with the consistency pour all of the meat into your loaf tin. Press down until it is full and snug. Decorate the top of the terrine with the herbs you left to the side earlier. Then wrap the over hanging bacon across the top and finally seal with the cling film.
Place your terrine into the hot water bath in the oven and cook for one hour.
After 1 hour remove from the oven. Once cooked leave to cool in the dish over night. Turn out your terrine onto a pretty plate or rustic wooden board.
Slice and serve with a blob of delicious chutney and rustic crunchy bread.
You can find more of my super simple recipes over on our blog pipersfarm.com/blog
Firstly take a sturdy oven proof dish. I love using my @nethertonfoundry loaf tin.
Pre-heat your oven to 180C and place a tray of water in the bottom. Pop your lined loaf tin to one side...
Roughly chop your hazelnuts, herbs and juniper berries, setting a few a side to decorate the top later.
Add these to a good sized mixing bowl...... you can spot one of our casseroles in use here
Pour in the chunks of pork, liver and mince. Then add your nutmeg, salt and pepper to the mixing bowl.
Pour in your booze. You may want to take a swig yourself, just to check its good enough...
Now the best bit, get your hands in the bowl and give all the ingredients a really good mix.
Make sure you have evenly dispersed the nuts and liver.
Once you are happy with the consistency pour all of the meat into your loaf tin. Press down until it is full and snug. Decorate the top of the terrine with the herbs you left to the side earlier. Then wrap the over hanging bacon across the top and finally seal with the cling film.
Place your terrine into the hot water bath in the oven and cook for one hour.
After 1 hour remove from the oven. Once cooked leave to cool in the dish over night. Turn out your terrine onto a pretty plate or rustic wooden board.
Slice and serve with a blob of delicious chutney and rustic crunchy bread.
You can find more of my super simple recipes over on our blog pipersfarm.com/blog
www.netherton-foundry.co.uk
