Pea flour fritters

We recently attended at series of talks and demonstrations at Bristol Food Connections, which is a brilliant, city wide collection of food oriented events which take place over 2 weeks.  It's all over for 2019, but be sure to check out next year's itinerary - there's bound to be something that appeals to you.
These simple, tasty fritters were firstly inspired by Jenny Chandler who was talking to Nick Saltmarsh, one of the founders of Hodmedods, who describe themselves as "Britain's pulse and grain pioneers".  Jenny's book, Pulse is a great read, has some fantastic recipes and is a terrific introduction to the world of cooking with pulses, if you have not ventured there before.
Second inspiration came from Genevieve Taylor and, in particular, her latest book Charred, which is all about vegetarian barbecue food.

These were cooked on our split chapa, along with some spiced, glazed  carrots; leeks; peppers stuffed with kidney beans and garlic; cherry tomatoes and Padron peppers.
Not only are they a beautiful pale green colour and extremely tasty, they are also gluten free for anyone suffering from gluten intolerance or coeliac disease.

150g green pea flour
1 tsp baking powder
2 eggs
1 tsp nigella seeds
Salt and pepper
100ml milk (dairy or non dairy alternative)
150g grated courgette 
300g tinned sweetcorn
Handful of chopped mint.

Grate the courgette coarsely and place in a colander over a bowl.  Sprinkle liberally with salt and leave to stand for 30 minutes.  Rinse thoroughly, drain and then squeeze out as much excess moisture as you can - use your hands, it's the most effective method.
If your courgettes are baby ones, straight from the garden you can skip this bit, as they are not quite as moisture laden as the ones you buy.

Tip the flour, baking powder, a good pinch of salt, plenty of black pepper and the nigella seeds into a large mixing bowl.
Add the eggs and milk and beat until you have a smooth batter.
Stir in the courgette, sweetcorn and mint.

You can either cook these on a griddle or chapa over the barbecue or an open fire.  In which case, drop single tablespoons of batter onto a medium hot griddle.  cook for 2 - 3 minutes, until the underside is golden and the top is beginning to set.  Flip them over and cook for another couple of minute s to brown the other side.
Alternatively put a tablespoon of oil and a small knob of butter in a large frying pan and heat over the hob, on a medium heat and then proceed as if you were cooking on the griddle. 
These are nice on their own, but liberal splodges of ketchup or sriracha wouldn't go amiss.

Netherton Foundry Shropshire 2019 ©

www.netherton-foundry.co.uk

New product, new recipe

One of the joys of developing new product ideas is the opportunity to create some new recipes.
If you have been watching our social media closely, you will have noticed that the chapa family has grown.
We now have a compact 12" chapa, the family sized 15" chapa, the party version, a split giant chapa, measuring 24" in diameter and the barbecue chapa.
The record breaking Easter weekend weather  saw an outbreak of barbecues across the land, but I waited until today to try out the barbecue chapa; cue torrential downpours, a thunderstorm and a power cut!  But then the sun came out, and so did the chapa.
The wind certainly helped with the fire lighting, just enough to create a good draught and also ensured that whichever angle I approached from, I was guaranteed a face full of woodsmoke.

The first test was some juicy pork loins, marinaded for a couple of hours while the rain came down.

This gives you enough marinade for up to 8 pork loin chops.

1" root ginger, peeled and grated
Juice and grated zest of 1 lime
1 tblsp honey
2 tblsp soy sauce
1 tblsp oil (I used Bennett And Dunn smoked rapeseed oil)
Generous grinding of black pepper
1 tsp crushed fennel seeds

Mix all the marinade ingredients together and place in a shallow dish.  Add the pork and ensure that each piece is well coated.  Leave to marinade for at least 2 hours.
Light a good fire under the chapa and allow the grid to get hot.  Be patient, have a glass of wine, relax.

When the grid is nice and hot, place the pork on top and cook for 10 minutes on each side.  

Check that the meat is cooked through and serve with a cold noodle salad. 

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 ©

Girls just wanna have fun

We have always operated an open house policy for our children's friends and with the elder rapidly approaching his 20th birthday, we have experienced a generation of sleepovers.

These have, without exception, been a pleasure and on occasion particularly memorable.

Of course, food, and latterly booze, have played their part and it has been a joy serving up home made treats to all of their friends.  It has also been a revelation and an education, producing interesting reactions and a response to strawberry ice cream for a very small boy that is remembered by his father over 16 years later!

Most recently, Netherton's daughter proposed a "gathering" for some of her college friends simply to celebrate the joy of summer.  Of course,as the kids have got bigger, the house has felt smaller, and so whenever possible, these get-togethers have taken place in the garden, affording both them and us a sense of space.

What was once a pond, totally unsuccessful as a garden feature, has been long filled in and has created the perfect fire pit area.  This makes it the ideal location for setting up the chapa griddle.
The girls gathered around this long into the evening, chatting, drinking, eating and creating memories that they will take away with them to their various destinations as they embark on the stage of their academic lives.
I was warned by my daughter that Lyd only drinks water or Malibu - of all the options, how did she choose Malibu? - and only likes plain food, nor does she eat burgers.  My idea of outside cooking was somewhat kiboshed by this and I was prepared to offer sausages and, well more sausages.

However, culinary negotiations within the gang ensued and it seemed that Lyd was feeling daring; she was going to try my marinaded chicken.
This has been a mainstay of many a barbecue and is so easy to prepare.
The girls gathered, the fire was lit, the sun set and the chicken was cooked................. and the verdict?
Delicious!!   And as no Malibu had been imbibed,  think we can safely say that this was a success.

So, here for Lyd and the rest of you is my simple and straightforward marinade for barbecued chicken.

This is sufficient for around 6 - 8 chicken thighs.
2 tablespoons of tomato puree
2 tablespoons brown sugar or honey
1 tablespoon Dijon mustard
1 tablespoon smoked paprika.

Mix all the ingredients together in a large mixing bowl.
Chuck in the chicken thighs and, using your hands, thoroughly coat them in the tomato mix.
Cover the bowl and leave for around 2 hours.
Cook on a barbecue, or better still a chapa griddle until the juice run clear and the meat is cooked through to the bone

(Alternatively, throw them on to a baking tray and cook in the oven for around 30 minutes at 180ºC)

Eat with your fingers and wash them down with the beverage of your choice - Malibu is not compulsory.

© Netherton Foundry 2017

www.netherton-foundry.co.uk