Urban Spice Man take 2 - Imperial trout

Imperial trout

1 shallot, finely chopped
1 tblsp rapeseed oil
200g assorted tomatoes, roughly chopped
2 tsp Imperial spice powder from Mr wolf Spices
2 tsp sugar, you can use less if your tomatoes are very ripe
Juice of 1 orange
100ml fish stock or water
2 trout fillets, other fish will work just as well.

Warm the oil over a medium heat in a sauté pan.
Gently sweat the shallot in the rapeseed oil for 5 minutes.
Add the spice powder and cook for another 2 minutes.  Throw in the tomatoes, sugar and orange juice.
Cover with the lid and simmer gently for 30 minutes, adding stock/water as necessary.  You want to end up with a thick, rich sauce, so add the extra liquid judiciously.
Taste the sauce and add salt, sugar or a touch more spice to suit your own palate.
Lay the fish on top of the sauce, replace the lid and cook for 10 - 15 minutes, depending on the thickness of your fish.

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

The Urban Spice man cometh

It was an exciting day when the postman dropped off this parcel.
We have been entrusted with a selection of the Urban Spice Man's range of spice blends for pre-launch testing and honoured with the task of coming up with some recipe ideas.

Intriguing and enticing titles and a full menu of contents - I couldn't wait to get started.  But life has been hectic of late, so simplicity was the key consideration.  These spice blends are well thought out, beautifully balanced and absolutely zinging with flavour, so simple is anything but boring.

On a #MeatFreeMonday in dreary December, this zipadeedoodah green tomato and black bean curry was as bright and cheerful as a Spring day.

1 tblsp rapeseed oil, we always use our local favourite from Bennett and Dunn

1 onion, sliced

20g butter

2 cloves garlic, sliced

200g green tomatoes, chopped into large chunks - the last of the season, the plants withered by the first frost, the fruit clinging on, but with no hope of ripening.  You could also use any under-ripe tomatoes for this recipe, the astringency bringing another flavour dimension to the dish.

200g cooked black beans (or kidney beans)

2 teaspoons Wor Toon Curry Pooda (adjust the quantity to taste) 

50g creamed coconut

250ml water

4 generous handfuls spinach

Juice of 1 lemon

2 tsp salt

Put the oil and butter in a large frying pan or prospector pan and warm over a medium heat.

When the butter foams, add the onion and garlic and fry until translucent. Tip in the spice mix and cook for 5 minutes.  If the mixture starts to catch on the bottom of the pan add a little water (you don't need any more oil).

Put the tomatoes, beans and coconut in the pan and stir in the water.

Simmer for 30 minutes, adding more water if the sauce looks too thick.

Taste, add the lemon juice and season with salt.

Add the spinach, a handful at a time and when it has just wilted, the dish is ready to serve.

A handful of chopped coriander and some lemon wedges would not go amiss, but are not essential.

Serve with rice or naan.

Serves 4

Keep checking the website and our social media for more news from the Spiceman and more recipes.

Netherton Foundry Shropshire 2018 ©

https://www.netherton-foundry.co.uk/