Netherton Foundry Shropshire

Netherton Foundry Shropshire
Classic cookware, made in England

Friday, 28 June 2019

The pan amnesty



“If it can’t be reduced, reused, repaired, rebuilt, refurbished, refinished, resold, recycled or composted, then it should be restricted, redesigned or removed from production.”
The words of the late Pete Seeger, on an album released in 2008 and even more relevant today than they were then.
Were he still with us, no doubt Pete Seeger, a life long environmental activist, would be at the forefront of the environmental campaigns across the globe today.

His words may sound harsh, but they are what we all need to hear.  And the order is important – recycling is a headline hitting concept, but it should never be the first resort.
We should be looking to reduce our consumption of non renewable, unsustainable materials such as single use plastics.  We do not use any single use plastics and only one silicon washer on the lids of our cookware. And we are looking for alternatives for even that component. Our packaging is all paper based and can be re-used, recycled or composted.

Our pans are seasoned with natural flax oil, so they can be re-seasoned and restored again and again.  In fact, they longer you use them the better they get.  And we sell all the spares you need to make repairing them a simple process.  Do try not to burn the handles, but it’s not the end of the pan, or the end of the world, if you do.

And so we come to rebuilding and re-using.  We would love more people to own Netherton cookware, to use it daily, to cherish it, to hand it on to the next generation.  And we recognise that the reason many people do not buy new pans is that they “already have more pans than we need”. 
So we have come up with a plan. 

But first a few words about food banks – we are filled with admiration for the staff and volunteers who run food banks around the country, but we are unhappy with the necessity for them in 21st century Britain.
It is over 75 years since the Attlee government basically enacted every recommendation made by eccentric patrician liberal reformer Sir William Beveridge, who exceeded his simple brief – to survey the country’s social insurance programmes – with a wide range of suggestions aimed at eradicating what he called the five “giant evils”: want, disease, ignorance, squalor and idleness.
Whatever Attlee thought of him, Beveridge was no socialist. He thought taking the burden of healthcare and pension costs away from corporations and individuals and giving them to the government would increase the competitiveness of British industry while producing healthier, wealthier, more motivated and more productive workers keen to buy British goods.
Yet here we are, the fifth biggest economy in the world and the evil of want is blighting the lives of thousands of people.
And we cannot blame it on the evil of idleness either – in 2017/2018 over 28% of referrals to food banks were for low income households, ie people in paid employment, who couldn’t afford to put food on the table.

I hope the foodbank closes
The reasons that drive people to a foodbank are really complex. Essentially, it tends to be because of low-pay work and issues with the benefits system. We’ve already seen in Lambeth, which we are on the border of, Universal Credit rolled out as a full service in December last year. In the last six months we’ve seen the use of the foodbank rise by 150 per cent. Maybe not all of that is a direct result of Universal Credit but the numbers have gone up massively.
I don’t think foodbanks should be part of our norm. I hope the foodbank closes because we have a benefits system that supports vulnerable people when they need it.”
Rebekah Gibson is manager of Oasis Centre Waterloo foodbank
  
We cannot solve the problem of people not having enough to eat on our own, nor can you.  But we can all do our bit. 
The issues are vast and complex; people may not have the means to cook food, they may not be able to afford to turn the cooker on; they may not have the knowledge and skills to turn their donated food into an appealing meal; they may not have the basic equipment, have you ever tried to open a can of soup without a tin opener?

And this where the #panamnesty plan comes in.
Bring us your old pan and we will restore it to as close to new as possible and pass it on to a food bank, who can give it a new home.
In exchange, we will give you a discount on a new Netherton pan, that you can use and use and eventually hand on the next generation.
  
 “Food banks should not exist – not a single one – in an economically developed nation seven decades after the construction of a welfare state. 

Agreed, but as long as they do …………….then we should all do whatever we can to support them, from the donation of a single can of beans to a full week’s shop, to volunteering and helping out, campaigning and sourcing new supplies or taking part in the #panamnesty

Thursday, 13 June 2019

Roast cauliflower fritters

Nubbles of soft, spicy cauliflower, with a crispy batter coating, just lush!

1 cauliflower, broken into florets
1 tblsp rapeseed oil
2 tblsp natural yogurt
2 heaped tsp Mr Wolf Sweet Rabey James, or a spice blend of your choice.
100g self raising flour

Pre-heat the oven to 180ºC
Mix the oil, yogurt and spice mix together and coat the cauliflower florets generously.
Save any residue.
Toss the florets into a prospector pan or oven proof dish and roast in the oven for 30 minutes.
While they are cooking, add the flour to the left over spicy yogurt mix and whisk in enough water to create a batter the consistency of double cream.

Place a wok or large saucepan on the stove and add enough oil to deep fry the florets.  Heat to around 180ºC or until a drop of the batter rises to the surface and turns golden brown in around 30 seconds.
Drop the roasted florets gently into the batter and then into the hot oil.
Cook until golden then carefully remove, drain on kitchen paper and serve immediately, with an extra dusting of seasoning if desired.



We ate ours with an aubergine purée, baby gem lettuce charred in miso butter and flatbreads.


Netherton Foundry Shropshire 2019 ©

Wednesday, 29 May 2019

Marmalade and ginger barbecue chicken

A simple chicken recipe to try out the new chapa range.  This requires so little effort and the results are disproportionately delicious to the amount of work put in.
Sit back and enjoy the compliments.

Now I know that there at least as many opinions about marmalade as there are marmalades, but let's not go there, hey?  Let's simply choose your favourite.  I used home made, but suggest you use a tangy, not overly sweet one for this recipe, I guess even a lime marmalade would do the trick.

8 - 10 chicken thighs
2 tblsp marmalade
Juice and finely grated  zest of 1 orange - I used a Seville orange that I'd been keeping in the freezer
1" peeled and grated ginger
2 tsp ground coriander
Crushed chilli to taste

Mix the marinade ingredients together and massage into the chicken. Leave to stand while you get the BBQ chapa alight.
Alternatively heat the oven to 180ºC
Scale this up depending on the size of your party and if you are cooking for a crowd, you are gonna need a bigger chapa.

Cook the chicken over the flames, turning frequently to prevent burning, until the juices run clear.
Or cook in a prospector pan in the oven for 25 minutes.


Netherton Foundry Shropshire © 2019





Tuesday, 21 May 2019

Ginger and lime pork on the chapa

We are making the most of the sunny weather and cooking outdoors at every opportunity.
It is remarkably simple to turn some basic ingredients in to something a little bit special for a mid week treat.  This marinade combined ginger and lime in a classic combination - why not try a rum, ginger beer and lime juice cocktail while this is cooking.
The chapas are easy to assemble and use, making an impromptu barbecue evening an absolute breeze.


Pork loin, we cooked 5 generous pieces, but this marinade is enough for up to 8 pieces, I reckon.



Marinade
1" peeled and grated fresh ginger
Juice and finely grated zest of 1 lime
1 tblsp honey
2 tblsp soy sauce
1 tblsp rapeseed oil, we used Bennett and Dunn oak smoked oil to ramp up the barbecue flavours.
Black pepper - a generous grinding
½ tsp crushed fennel seed

Mix the marinade ingredients together and massage into the pork steaks.
Set aside while you get a steady fire under the chapa.  You need to wait until the flames have died down and the heat is coming from glowing logs or grey charcoal.

Put the pork onto the chapa and cook for around 10 to 15 minutes on each side.  Keep turning over if it looks as though the honey is blackening too quickly.
Serve with orange, fennel and watercress salad.



Take a look at the full range of outdoor cooking options on the website

Netherton Foundry Shropshire 2019 ©





Monday, 13 May 2019

Orange and thyme syrup cake

Zesty and zingy, this is moist, syrup drenched, gluten free cake to be eaten as an indulgent pudding.


2 eggs
120g butter, melted 
120g + 30g sugar
Grated zest and juice of 1 orange
Small sprig of fresh thyme
60g polenta
60g ground almonds
A slug of orange booze (optional)

Pre-heat the oven to 170ºC
Line the base of a cake tin with greaseproof papaer or baking parchment.  This is a fragile, friable cake and this will help to turn it out.

Whisk the eggs until light and fluffy.  Stir in the melted butter, 120g of sugar and the orange zest.
I used some orange scented sugar to boost the citrus hit.  Next time you peel an orange, place the peel straight into a jar of sugar and store in the cupboard.  The peel will slowly release its oil into the sugar, making it perfect for baking, sweetening poached rhubarb and perking up a meringue.
Fold in the polenta and ground almonds and spoon into the cake tin.
Bake for about 25 minutes, until firm to the touch and golden brown.

While the cake is baking, mix the orange juice with the remaining sugar and, if using, the booze.  I had a bottle of Seville orange and clove vodka to hand, which was just perfect, but Cointreau would be a good substitute.

Remove the cake from the oven and drench in the syrup - the sugar will form a crunchy crust on the cake.

Serve with something creamy, like Greek yogurt, double cream or Mascarpone.

Netherton Foundry Shropshire 2019 ©


Wednesday, 8 May 2019

Charred; a book by Genevieve taylor


“Do you fancy coming to a barbecue this weekend?” – if you have ever been subjected to a partially cooked veggie sausage or a frozen garden burger, these words, as every vegetarian will attest, are enough to turn your blood cold and your stomach over.

For years, vegetarians and vegans have been as welcome at charcoal fuelled gatherings as the Grim Reaper and the catering has, more often than not, been deathly too.  Watery, yet burnt, I know, I know,  under-seasoned  vegetable  kebabs, a few commercial “veggie options” and a lot of salad are in no way satisfying, tempting or appetising.
Which is why this new book, CHARRED from Genevieve Taylor is such a joy.  Vegetables are the main course, the highlight, the centre piece, the works!  



This is barbecue food with a difference.  Properly cooked, highly flavoured,  masses of texture,  belly filling, smile provoking, happiness inducing food.
Barbecue favourites and standbys such as kebabs and burgers are included; with enough recipes to suit the most discerning of outdoor diners and satisfy the biggest fresh air appetites.  But these are just the start, chapters 1 and 2 to be precise.  Beyond the pleasurable delights of these plant based staples are more treats to tempt every palate.  We already have page markers in each of the Low, slow and smoked; Stuffed and wrapped and Sharing plates sections, where we also found the best advice in the whole book - "The best way to eat them (Caramelised fennel and oranges, page 166) is to get stuck in with your fingers".
As well as an abundance of recipes, including the all important relishes and sauces, the book brims with advice for how to get the best out of your barbecue; the practicalities; equipment and techniques, so you can face the fire with confidence.  And mindful of our fickle climate, instructions for cooking indoors are also given.
Genevieve is a fan of our chapa griddle plate "brilliantly sturdy and will last me a lifetime", regularly uses our prospector pans and is currently testing some new kit for us - keep watching for further updates. 



So if you know a barbecue king or queen, who could do with a little veggie help, we won’t mention any names, we promise, or you just want to expand and enhance your own barbecue reputation and repertoire – buy this book.

And if you fancy tasting a few of the recipes and enjoying a couple of beers, join us at the launch party on 1st June 2019.

Netherton Foundry Shropshire 2019 ©

Friday, 3 May 2019

Sunshine on a cloudy day

I've got sunshine on a cloudy day
When it's cold outside, I've got  

........... the sunshine colours of squash, red pepper and sweetcorn, with the warmth of some La Rossa spice blend from Mr Wolf's Spices

1 tblsp rapeseed oil
2 tsp La Rossa spice blend
4 chicken thighs
320g squash or sweet potato
1 red pepper
150g sweetcorn, fresh, tinned or frozen

Mix the oil and spice together and massage into the chicken thighs.
Peel and de-seed the squash and cut into hearty chunks. Cut the pepper into similar sized pieces.
Throw the chunks and the sweetcorn decorously into a 10" prospector pan and sit the chicken thighs on top.
Place in a pre-heated oven at 180ºC for 25 minutes.
Serve with green salad on the side and bread for mopping up the juices.



Netherton Foundry Shropshire 2019 ©