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

Apricot scones

Once upon a time there were two types of scone and two pronunciations. You had a choice between fruit or cheese and sconn or scown, to rhyme with own, not frown.

These days, there are still debates over how they should be pronounced - I favour sconn - but there is a plethora of varieties both sweet and savoury.

I am quite partial to a goat's cheese and sun dried tomato scone flavoured with thyme, but I am going to share one of my sweet versions with you here.

8oz self raising flour
½ tsp bicarbonate of soda
2 oz butter
1½ oz sugar
4 oz dried apricots, chopped
3 dessertspoons sour cream

Pre heat the oven to 185ºC 

Tip the flour into a large mixing bowl and add the bicarbonate of soda. Mix well.
Add the butter and using your fingertips rub it in until the mix resembles fine breadcrumbs.
Stir in the sugar and the apricots. If you want something a little more adventurous, add 1 teaspoon of finely chopped rosemary.
Add the sour cream and gently mix to a dough.  If necessary add a little more cream or a splash of milk.
The dough should be firm to the touch.

Tip out on to a floured board and roll out to a thickness of 2cm.
Cut into rounds and place on a warmed griddle plate or baking sheet

Pop into the oven and cook for approximately 15 minutes until lightly browned.

Serve warm, with lots of butter and a cup of tea.
A slice of white Stilton tastes just dandy with these.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk