The smell of baking

You cannot beat the smell of baking.  There is something so comforting about the aroma of bread and cakes wafting from a warm oven.  And the fug of condensation on the windows on a cold November baking day instantly transports me back to my childhood.  I remember baking with the children when they were small, and then not so small - they have inherited my love of the mixing bowl and wooden spoon.

There is always a cake in our house, rarely elaborate, but a welcome addition to a cup of tea and always, but always a key part of packed lunches.

The thinking behind this one was triggered by the unexpected treat of Jaffa cakes in the workshops, brought in by Carl, and Neil's sudden whim for toast and marmalade late one evening.
Apparently marmalade sales are on the decline, but there seems to be an ever growing band of marmalade makers, so it would appear that news of its demise is greatly exaggerated.  We are very partial to home made marmalade here, tangy and not over sweet, and definitely containing peel!

Not only have slices of this been wrapped in beeswax wrap for packed lunches, it has also been dressed up with poached quince and Greek yogurt as a dessert.

120g butter
120g orange marmalade, something robust and dark is best
2 nubbles of preserved ginger, chopped
1 teaspoon crushed fennel seeds
2 eggs
120g self raising flour

Pre-heat the  oven to 165ºC 
Cream the butter and marmalade with the chopped ginger.  Beat in the eggs and then fold in the flour and fennel seeds.

Spoon the mixture into a greased 1lb loaf tin and place in the oven.
Cook for around 30 minutes, until a skewer inserted in the centre of the cake comes out clean.
Turn out on to a cooling rack.

Netherton Foundry Shropshire 2018 ©

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 ©

Chicken Carisco

I hate to think how it's looked from your side of the fence, but the last few months have been a nightmare for us as we struggled to meet the huge demand for our British slow cookers, after they were praised by Nigella Lawson and then appeared in the Sunday Times and Grazia magazine.

We have worked ceaselessly to restore supply and are now busy beavering away, making these in our workshops.
We have been asked so many times if we really DO make our kitchenwares in the UK and the answer is "Yes, we certainly do!!"

We are finally back on track and extend our massive thanks to all of you who have kept the faith and been patient enough to wait for your slow cooker.  Waiting time from the placing of your order to arrival on your doorstep is now only a week!

To celebrate the availability of the new 2016 model, I have created a new chicken recipe, which uses seasonal wild garlic - which can, of course, be replaced by other greens at other times in the year.
This is the true "cut it up and chuck it in" tradition of simple slow cooking - so just relax and give it a go.

Bold Mediterranean flavours and the colour of sunset

1 large chicken, mine weighed in at 2kg
1 large onion, peeled and sliced
1 red pepper, de-seeded and sliced
1 yellow pepper, de-seeded and sliced
1 orange, cut into 8 segments - skin on
2 tsp fennel seeds
2 tsp paprika
1 x 400g tin chopped tomatoes
200ml water or stock
2 tsp salt
Handful of wild garlic, in season - otherwise use spinach

Lay the onions and peppers in the bottom of the slow cooker bowl.
Sprinkle the salt, fennel and paprika over the top and stir well to mix.
Sit the chicken on top and place the orange segments around the chicken.
Pour the tomatoes and water/stock over the chicken.
Put on the lid and cook for 8 - 10 hours on KEEP WARM , 6 hours on LOW.

When cooked, remove the lid and throw in the shredded garlic or spinach.  Replace the lid for 5 minutes to allow the greens to wilt and then serve.
Delicious with new potatoes, rice or crusty bread.

A watercress, orange and fennel salad would be a terrific accompaniment

© Netherton Foundry Shropshire 2016