If you have been following our social media, you'll know that we have signed up to Hugh Fearnley Whittingstall's War on Waste not campaign. Please take the time to sign up if you agree with what he is trying to achieve
We have always been keen on the reuse/restore/recycle mantra and of course, our cookware is designed with long life and sustainability in mind.
The flax oil coating can be restored again and again, so there is no need to throw away your cookware. what's more we offer a full range of spares, so you can sort out any minor problems.
You may also have seen that we are lucky enough to have some heavy cropping apple trees in our garden and the route between home and workshops is lined with wild fruit trees.
Kate has expressed more succinctly and eloquently than I could hope to, the view that food education is a key factor in the throw away culture in which we live.
I agree wholeheartedly with what she says and regularly rant about this from the dizzying heights of my personal soap box. I urge you to read and comment on her beautifully written and well set out blog post.
I am on a personal mission to educate our scout group about food in general, alongside teaching them to cook something more sustaining than cup cakes.So many of them are reluctant to touch raw meat and have no idea how to prepare veg.
Enough of the moralising..... what did I do with all the apples from our trees this year?
Chutneys - beetroot and apple, using up some slightly wrinkled beets, and a
spicy apple chutney based on a recipe in my battered copy of Jams, pickles and
chutneys, which I've mentioned before and which is sadly out of
print.
Bags full of chopped apples stored in the freezer
Apple
sauce to go with the pulled pork posted last week....
Added to red cabbage
with juniper, cider and brown sugar and simmer for ages
......and juice.
......and juice.
and this is how I made my own, delicious Howgate Wonder apple
juice
Quarter the apples, no need to peel or core
Put in a pan -
just choose the right size for the number of apples you've got.
On this
occasion I had so many that I used my trusty old pressure cooker, the biggest
pan in my kitchen
Add water to the level of the apples and simmer until the
apples fall apart.
Press through a sieve, until all you have left are skin
and pips.
Then strain the pulp through a muslin.
You will now have a bowl full of juice and cloth full of purée.
Return the juice to a pan and add sugar to taste, our apples, Howgate Wonders are quite sweet already so I only added 2 Tblsp sugar to 3 litres of juice.
Bring to the boil, making sure the sugar is dissolved.
Allow to cool and either bottle or pour into jugs and store in the fridge.
Won't keep for long, so enjoy it while it lasts
And as for the purée, what about a special apple pie...........recipe coming soon.
© Netherton Foundry Shropshire 2015
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