Marmalade and ginger barbecue chicken

A simple chicken recipe to try out the new chapa range.  This requires so little effort and the results are disproportionately delicious to the amount of work put in.
Sit back and enjoy the compliments.

Now I know that there at least as many opinions about marmalade as there are marmalades, but let's not go there, hey?  Let's simply choose your favourite.  I used home made, but suggest you use a tangy, not overly sweet one for this recipe, I guess even a lime marmalade would do the trick.

8 - 10 chicken thighs
2 tblsp marmalade
Juice and finely grated  zest of 1 orange - I used a Seville orange that I'd been keeping in the freezer
1" peeled and grated ginger
2 tsp ground coriander
Crushed chilli to taste

Mix the marinade ingredients together and massage into the chicken. Leave to stand while you get the BBQ chapa alight.
Alternatively heat the oven to 180ºC
Scale this up depending on the size of your party and if you are cooking for a crowd, you are gonna need a bigger chapa.

Cook the chicken over the flames, turning frequently to prevent burning, until the juices run clear.
Or cook in a prospector pan in the oven for 25 minutes.

Netherton Foundry Shropshire © 2019

www.netherton-foundry.co.uk

Ginger and lime pork on the chapa

We are making the most of the sunny weather and cooking outdoors at every opportunity.
It is remarkably simple to turn some basic ingredients in to something a little bit special for a mid week treat.  This marinade combined ginger and lime in a classic combination - why not try a rum, ginger beer and lime juice cocktail while this is cooking.
The chapas are easy to assemble and use, making an impromptu barbecue evening an absolute breeze.


Pork loin, we cooked 5 generous pieces, but this marinade is enough for up to 8 pieces, I reckon.

Marinade
1" peeled and grated fresh ginger
Juice and finely grated zest of 1 lime
1 tblsp honey
2 tblsp soy sauce
1 tblsp rapeseed oil, we used Bennett and Dunn oak smoked oil to ramp up the barbecue flavours.
Black pepper - a generous grinding
½ tsp crushed fennel seed

Mix the marinade ingredients together and massage into the pork steaks.
Set aside while you get a steady fire under the chapa.  You need to wait until the flames have died down and the heat is coming from glowing logs or grey charcoal.

Put the pork onto the chapa and cook for around 10 to 15 minutes on each side.  Keep turning over if it looks as though the honey is blackening too quickly.
Serve with orange, fennel and watercress salad.

Take a look at the full range of outdoor cooking options on the website

Netherton Foundry Shropshire 2019 ©

www.netherton-foundry.co.uk

Orange and thyme syrup cake

Zesty and zingy, this is moist, syrup drenched, gluten free cake to be eaten as an indulgent pudding.

2 eggs
120g butter, melted 
120g + 30g sugar
Grated zest and juice of 1 orange
Small sprig of fresh thyme
60g polenta
60g ground almonds
A slug of orange booze (optional)

Pre-heat the oven to 170ºC
Line the base of a cake tin with greaseproof papaer or baking parchment.  This is a fragile, friable cake and this will help to turn it out.

Whisk the eggs until light and fluffy.  Stir in the melted butter, 120g of sugar and the orange zest.
I used some orange scented sugar to boost the citrus hit.  Next time you peel an orange, place the peel straight into a jar of sugar and store in the cupboard.  The peel will slowly release its oil into the sugar, making it perfect for baking, sweetening poached rhubarb and perking up a meringue.
Fold in the polenta and ground almonds and spoon into the cake tin.
Bake for about 25 minutes, until firm to the touch and golden brown.

While the cake is baking, mix the orange juice with the remaining sugar and, if using, the booze.  I had a bottle of Seville orange and clove vodka to hand, which was just perfect, but Cointreau would be a good substitute.

Remove the cake from the oven and drench in the syrup - the sugar will form a crunchy crust on the cake.

Serve with something creamy, like Greek yogurt, double cream or Mascarpone.

Netherton Foundry Shropshire 2019 ©

www.netherton-foundry.co.uk

Charred; a book by Genevieve taylor

“Do you fancy coming to a barbecue this weekend?” – if you have ever been subjected to a partially cooked veggie sausage or a frozen garden burger, these words, as every vegetarian will attest, are enough to turn your blood cold and your stomach over.

For years, vegetarians and vegans have been as welcome at charcoal fuelled gatherings as the Grim Reaper and the catering has, more often than not, been deathly too.  Watery, yet burnt, I know, I know,  under-seasoned  vegetable  kebabs, a few commercial “veggie options” and a lot of salad are in no way satisfying, tempting or appetising.

Which is why this new book, CHARRED from Genevieve Taylor is such a joy.  Vegetables are the main course, the highlight, the centre piece, the works!  

This is barbecue food with a difference.  Properly cooked, highly flavoured,  masses of texture,  belly filling, smile provoking, happiness inducing food.

Barbecue favourites and standbys such as kebabs and burgers are included; with enough recipes to suit the most discerning of outdoor diners and satisfy the biggest fresh air appetites.  But these are just the start, chapters 1 and 2 to be precise.  Beyond the pleasurable delights of these plant based staples are more treats to tempt every palate.  We already have page markers in each of the Low, slow and smoked; Stuffed and wrapped and Sharing plates sections, where we also found the best advice in the whole book - "The best way to eat them (Caramelised fennel and oranges, page 166) is to get stuck in with your fingers".

As well as an abundance of recipes, including the all important relishes and sauces, the book brims with advice for how to get the best out of your barbecue; the practicalities; equipment and techniques, so you can face the fire with confidence.  And mindful of our fickle climate, instructions for cooking indoors are also given.

Genevieve is a fan of our chapa griddle plate "brilliantly sturdy and will last me a lifetime", regularly uses our prospector pans and is currently testing some new kit for us - keep watching for further updates. 

So if you know a barbecue king or queen, who could do with a little veggie help, we won’t mention any names, we promise, or you just want to expand and enhance your own barbecue reputation and repertoire – buy this book.

And if you fancy tasting a few of the recipes and enjoying a couple of beers, join us at the launch party on 1st June 2019.

Netherton Foundry Shropshire 2019 ©

www.netherton-foundry.co.uk

Sunshine on a cloudy day

I've got sunshine on a cloudy day
When it's cold outside, I've got  

........... the sunshine colours of squash, red pepper and sweetcorn, with the warmth of some La Rossa spice blend from Mr Wolf's Spices

1 tblsp rapeseed oil
2 tsp La Rossa spice blend
4 chicken thighs
320g squash or sweet potato
1 red pepper
150g sweetcorn, fresh, tinned or frozen

Mix the oil and spice together and massage into the chicken thighs.
Peel and de-seed the squash and cut into hearty chunks. Cut the pepper into similar sized pieces.
Throw the chunks and the sweetcorn decorously into a 10" prospector pan and sit the chicken thighs on top.
Place in a pre-heated oven at 180ºC for 25 minutes.
Serve with green salad on the side and bread for mopping up the juices.

Netherton Foundry Shropshire 2019 ©

www.netherton-foundry.co.uk