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

Salami inspired burgers

Some time ago, we were asked by one of our trade customers to suggest a burger recipe to help them promote items from our outdoor cooking range.
Now you make think that outdoor cooking is a summer thing, dragging the barbecue out of the garage, chilling the beers and inviting all the neighbours round and there is nothing wrong with that.  But there is more to outdoor eating than that and our range includes some great compact outdoor cooking items that are practical to use in the great outdoors or in the back yard all year long.

We decided to come up with a totally new recipe on this occasion and we have yet to see it published anywhere else, so wanted to share it with you here.  These are inspired by the flavours of Italian salamis, perked up with the aniseedy waft of fennel seeds and warmed with paprika.  These have been served up on one of our baking and serving trays

Unfortunately rain stopped play on the day these were created, so the photos are taken using the griddle plate on the indoor hob, rather than over fire on its chapa legs, but you get the idea..... and you also get to see how versatile the chapa griddle is.


500g belly pork, ask your butcher to mince it for you

250g smoked streaky bacon

7 fennel flower heads or 1 dessertspoon fennel seeds

1 tablespoon fresh marjoram 

Black pepper

1 tablespoon smoked paprika 

 If the butcher hasn't minced the pork for you, chuck it in a food processor and give it a quick blitz, or if you are lucky enough to own a Spong mincer or a fancy attachment for your food mixer (several brands are available and as none of them have offered us money or free samples to endorse them, we will name no names), mince it yourself.  

Finely chop the bacon, the fennel flowers (if using) and the marjoram.

Mix all the ingredients together in a large mixing bowl - start with a wooden spoon, but then get in there with your hands, it's the best way to bring the mixture together.

Shape in to 6 equal sized burgers and set aside while you heat your barbecue, outdoor hob, chapa, griddle plate or frying pan

As soon as the cooking surface is hot, slide in your burgers.  You shouldn't need any oil, as there is a fair amount of fat in the pork and bacon.  This is not only great for cooking, but adds flavour and juiciness to your burger.

Cook for 6 minutes on each side - do NOT be tempted to keep prodding and turning them, they will end up sticking and/or falling apart, let the heat do the work.

                                              

Serve in ciabatta rolls with a tart apple sauce for a Britalian fusion burger.

Netherton Foundry Shropshire 2017 ©

Carrot and cashew burgers

 
A tasty little treat which makes a change from beef burgers.  

These are great served as burgers in a roll with ketchup, but equally good made into little balls and served cold in pitta bread with salad and a yogurt and mint dip.


3 thick slices bread - crumbed
1 onion, finely chopped
75g salted cashews, chopped
2 tblsp fresh coriander, chopped
4 large carrots, finely grated
2 eggs, beaten

Splash soy sauce
2 tsp ground cumin
1" ginger, peeled and finely grated
Sesame seeds
Oil for frying


Mix together all the ingredients except the sesame seeds.  Mould into 12 burgers and roll in sesame seeds.
Chill in the fridge for an hour.

Heat the oil over a medium heat in a frying pan - our 12" pan will accommodate all of them, otherwise do them in batches and keep warm.
Fry until brown and crispy and warmed right through.

Not only good with yogurt, but also mango chutney, ketchup or mayonnaise.

  

I made this mayonnaise with local rapeseed oil which accounts for the beautiful sunny colour!

Netherton Foundry Shropshire 2012 ©

www.netherton-foundry.co.uk