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 ©

Piper's farm terrine

Since we decided to take the path of madness  independence and local manufacturing, we have been constantly surprised by the change in approach and the sheer generosity and warm heartedness of people urging us to succeed and lending their support.
In turn, we have done whatever we can to collaborate and support others who share our outlook and aims.

Much of the support has come from food producers, who share our concern for the environment and the provenance and treatment of what we put in our stomachs.

Recently the talented Abby from Piper's Farm, purveyors of the most ridiculously good meat, posted some photos on Instagram of her pork terrine recipe, which she had cooked in our cookware.
With her kind permission, we reproduce her recipe and stunning photos below.
So for all of you who have not yet come across their website and amazing meat, check this out and then go and visit their website.

This would make a superb addition to a Christmas buffet table or Boxing day picnic

You will need: 

100g Pigs Liver

200g Smoked Streaky Bacon

500g Pork Mince

450g Diced Pork

A handful of roughly chopped hazelnuts

75g Madeira

1 Tsp ground Nutmeg

Coarse Sea Salt

Crushed Black Pepper

A handful of Juniper Berries

A handful of Sage

A few springs of Thyme

A few sprigs of Rosemary

A couple of Bay leaves
Firstly take a sturdy oven proof dish. I love using my @nethertonfoundry loaf tin.

Line your chosen dish with cling film and neatly stretch your streaky bacon across the tin in smart lines. 
Pre-heat your oven to 180C and place a tray of water in the bottom. Pop your lined loaf tin to one side...
Roughly chop your hazelnuts, herbs and juniper berries, setting a few a side to decorate the top later. 
Add these to a good sized mixing bowl...... you can spot one of our casseroles in use here 
Pour in the chunks of pork, liver and mince. Then add your nutmeg, salt and pepper to the mixing bowl.

Pour in your booze. You may want to take a swig yourself, just to check its good enough...

Now the best bit, get your hands in the bowl and give all the ingredients a really good mix. 

Make sure you have evenly dispersed the nuts and liver.
Once you are happy with the consistency pour all of the meat into your loaf tin. Press down until it is full and snug. Decorate the top of the terrine with the herbs you left to the side earlier. Then wrap the over hanging bacon across the top and finally seal with the cling film.

 Place your terrine into the hot water bath in the oven and cook for one hour.
After 1 hour remove from the oven. Once cooked leave to cool in the dish over night. Turn out your terrine onto a pretty plate or rustic wooden board.

Slice and serve with a blob of delicious chutney and rustic crunchy bread. 

You can find more of my super simple recipes over on our blog pipersfarm.com/blog

www.netherton-foundry.co.uk