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

Poached peaches

It's been pretty busy at the workshops, so I apologise for the writing lull - we've been busy with some exciting export orders for USA and Germany, as well as the the first of the events we are attending this year.
We kicked off the festival season at the Severn Valley Railway Food Festival -  a roll down the hill from us at the Engine House Museum at Highley Station.
Last weekend saw us at the 3rd Shrewsbury Food Festival - bigger and better than ever.

As a result, the cooking front has been low on the priority list, with old favourites that require little thought being the order of the day.

But a picture post on Twitter prompted a request for the recipe for these, so here we go.

4 peaches
250ml water
100g sugar
Handful of dried rose petals
4 heads of lavender

Place the water, sugar and flowers in a casserole dish 

                                           

Bring to the boil on the hob and then reduce to a simmer until the sugar has completely dissolved.

Remove the lavender or it will overwhelm the finished dish.

Slice the peaches in to 8 and add to the syrup, cover with the lid.

                                                    

Poach gently until the peaches are soft - this will take from 10 - 20 minutes, depending on how ripe the peaches are........... check with the tip of a sharp knife.

Turn off the heat and leave to infuse for 20 minutes.

Carefully slip the skin off the peaches and transfer the slices to a serving dish.  Leave the skins in the syrup. they will add color and flavour.

Bring the syrup back to the boil and reduce until thick and "syrupy".

Strain and pour over the peaches.

Leave to cool.

 Decorate with edible flowers and, if you have them, a few raspberries (those are tayberries from the garden in the picture)
Serve either with clotted cream and Amaretti biscuits or Mascarpone with icing sugar and grated lemon rind.... and possibly a glass of fizz.

Serves 4

© Netherton Foundry Shropshire 2015

Looking forward to summer

It's here!!!

No, not the summer, you'll need to wait for Spring first, although the sight of the snowdrops and first primroses and daffodils does make me feel it's on the way.

No, what I mean is our latest exciting product - the Garden Hob.  You can barbecue, slow cook and even tagine IN THE GARDEN.

All the features you love about the Netherton Foundry slow cooker, powered by charcoal.  All British made; cast iron, seasoned with flax oil, oak feet and knobs and a range of our recipes.
Just fill the base with charcoal, light it and wait until the flames die down. Then you can cook directly on the grid for a traditional barbecue experience or put the cooking bowl on top and this will cook for at least 5, and up to 7 hours.  Great for party meals, but also perfect for making a big bowl of Boston baked beans to go with your burgers.  And you don't need perfect weather, I tested this in the snow!

The tagine lid is available in striking copper and also with our hand painted Rachel Frost lids - match it with your flower beds!

Then when the sun goes in - take the bowl indoors and use it in the kitchen

Give us a call if you want more information - I can't wait for your recipes.

Netherton Foundry Shropshire 2012 ©

www.netherton-foundry.co.uk