A new bread recipe

Not so long ago, we added Hawarden Estate Farm Shop to our list of independent retail stockists and I did the initial delivery myself.

Whilst unpacking their first order, I fell into conversation with a delightful couple, Mr and Mrs Welch, who made the very first Netherton purchase at the shop.

They chose a 2lb loaf tin and we had a wonderful discussion on home made bread and they promised to send me one of their favourite recipes.

And here it is, courtesy of Town Mill in Lyme Regis - and this has to be the easiest loaf you will ever make.

THREE MINUTE SPELT LOAF

Ingredients:

·         500g Town Mill spelt flour

·         10g fast-acting dried yeast

·         ½ teaspoon salt

·         50g sunflower seeds

·         50g sesame seeds

·         500ml warm water

Method:

1.       Preheat the oven to 200˚C/gas 6

2.       Combine all ingredients, adding the water last

3.       Mix well and turn dough into a greased loaf tin

4.       Bake for an hour

5.       Turn loaf out of the tin

6.       Return to oven minus tin for an extra 5-10 minutes

Selling Road Salad

Just over a week ago, I was lucky enough to be invited to attend a Meet the Producers day at our fabulous Faversham stockist Macknade Fine Food

Not only was this a fantastic opportunity to meet their customers and share some of our passion for what we do, but it was also a chance to say "Hello" to the staff and enjoy the huge array of goodies on offer.

They now have a superb display of the Netherton Foundry range in the centre of the shop, as you can see.

One of the things that struck me, as I took a few minutes "off duty" to wander round, was how easy it is to eat your daily rainbow of fruit and veg, when presented with the tantalising selection on offer.  I promised that I would create a dish specially for Macknade from ingredients from the shop and having chosen red, green, purple, yellow and mauve a crunchy slaw style salad seemed the very best option.

The sheer quality of what I brought home made me want to do as little as possible to it, to  make the most of the freshness and flavours.

And so it is that we have the Selling Road Salad:

1 large yellow heritage carrot
1 large purple heritage carrot
2 leaves curly kale
½ red pepper

Dressing
1 dried chilli
½ tsp salt
50ml rapeseed oil
2 heaped teaspoons crunchy peanut butter
2 tsp runny honey
grated rind of ½ orange
Juice of 1 lime

Cut out the thick white rib of the kale and discard.
Bring some water to the boil in a large saucepan and throw in the kale leaves.
Blanch for 30 seconds - this will make the kale a beautiful vivid green.
Drain and refresh with cold water.
Squeeze out any excess water and chop finely.
Cut the carrots into thin julienne strips.
Chop the red pepper.

Throw all the vegetables into a large salad bowl and mix thoroughly - the easiest way to do this is with your hands.

To make the dressing, crush the chilli with the salt.
Place in a mixing bowl.
Add all the other ingredients and whisk together.
Taste and adjust the seasoning to suit your palate.

Pour the dressing over the vegetables and mix well.

Leave to stand at room temperature for 30 minutes before serving.
To tickle your tastebuds here are a couple of photos from the veg section............

........... and as if that weren't enough temptation, what about the stunning cheese counter and frankly irresistible bread.

So if you find yourself in the Garden of England, pop in to one the best farm shops we know and make the most of their fine produce.

© Netherton Foundry Shropshire 2015

www.netherton-foudnry.co.uk

Broomfield bhajis, what to do with yet another carrot

I arrived home with a massive haul of super fresh, super cheap carrots for my local farm shop, Broomfields - so after the soup, the cake and the salad, a little inspiration was called for.
This is what I came up with;  a variation on one of my son's favourite foods - onion bhajis from our local takeaway.

Carrot bhajis with spiced tomato sauce

First make the tomato sauce

1 onion, chopped
2 cloves garlic
1" ginger, peeled and roughly shopped
2 tblsp water
2 tsp kalonji
1 tsp turmeric
1 tin chopped tomatoes
1 tsp salt
2 tsp sugar


Blend the onion, garlic, ginger and water to a smooth paste.
Heat 1 tblsp of oil over a medium heat.  Add the onion paste and fry for 2 minutes.
Add the kalonji and turmeric and cook for a further minute.
Add the tomatoes, salt and sugar.
Simmer for 20 minutes.
Remove from the heat while you cook the bhajis - serve the sauce warm, not piping hot.


250g gram flour
3 tsp cumin seeds
Chilli to taste
1 tsp salt
1 tsp bicarbonate of soda
1 bunch fresh coriander, chopped
4 large carrots, coarsely grated

Mix the dry ingredients with enough water to make a thick batter.
Stir in the coriander and the carrots

I use our 13" wok to cook these
Drop dessertspoonfuls of the mixture into hot oil a few at a time and fry until golden brown.
Lift out of the oil, drain on kitchen paper and keep warm while you prepare the rest.

Netherton Foundry Shropshire 2013 ©
www.netherton-foundry.co.uk