What a wonderful country

Always a delight to see the different aspects of our lovely country as I drive round in search of new shops for the slow cooker and clocks!

I have just come back from trip to the south coast and am amazed by the variety of the architecture which I saw - the stunning and stylish sweep of the de la Warr Pavilion in Bexhill, the imposing grandeur and sheer size of Arundel castle, the history evoked by the ruins of Pevensey castle, the splendour of Chichester cathedral, the forlorn remains of a pier abandoned to the sea, the traditions of the oast houses and windmills and the house designs so redolent of Holland.

From there I headed up to Essex and drove through a part of Epping Forest, which proves that not every square mile inside the M25 is occupied by suburban housing and flyovers!

I stayed overnight at what is probably the best ever B&B!!  It's worth a trip down to the coast simply to stay with Annamarie and Ray at the Garth, Bexhill on Sea. 10 out of 10 - the welcome, room, food and overall charm of this establishment cannot be bettered.

What's more I am delighted to be able to tell you all about our new shops.  Please go and visit:

Smith and Webbs Cook Shop, West Malling if they haven't got what you want, just ask.

The Good Cook Shops in Southsea and Worthing sadly now closed

Rye Cook Shop

Maldon Cook Shop  in surprise, surprise, Maldon sadly now closed

 And if you are at the other end of the country, you will now be able to buy our slow cooker in Creative Cookware in Edinburgh sadly now closed
But you can still buy Netherton wares in Edinburgh, now at Marchmont Hardware 

www.netherton-foundry.co.uk

Another new recipe

This time from Valerie in Bewdley - note the use of WORCESTER sauce, local product.
I have to admit this sounds deeeelicious

2lbs feather blade of beef, cut into individual steak-sized pieces
1 onion or 10-12 button onions or small shallots
2 cloves of garlic
3 carrots, cut into largish chunks
2 celery sticks, sliced
3-4 lovage leaves (optional)
2 oz button mushrooms
1 tin chopped tomatoes
2 tablespoons tomato purée
2 tablespoons Worcester sauce
½ pint red wine
fresh thyme sprigs
2 bay leaves
1 teaspoon English mustard
¼ pint of stock, approx
salt and pepper

1. Heat a little oil in the the slow cooker pot until very hot then brown the seasoned meat to seal. Remove the meat with a slotted spoon. Reduce the heat then add a little more oil to the pot and saute the onions, carrots and celery until the onion is translucent. Add the crushed garlic and the mushrooms and cook for another minute or two, taking care not to burn the garlic.
2.Return the meat to the vegetable mix, add the wine and bring it up to a simmer. Leave to bubble for a couple of minutes, then add the tinned tomatoes, tomato purée, Worcester sauce, mustard, bay leaves, lovage and thyme. Top up with sufficient stock to barely cover the meat and vegetables.
3. Place the pot on the slow cooker base and cook for 8 hours on low. At the end of the cooking period the liquid should have reduced to a thickish sauce but a little flour and water paste can be added at this stage if a thicker sauce is required.

Keep them coming, please.

www.netherton-foundry.co.uk

A recipe from Finland

I've got lots of news of my recent travels around the country and a new pudding recipe, but you will have to wait for those, because I really had to share this recipe with you from one of our fans in Finland!

Tomato and goat's cheese soup
1 red onion (chopped)
olive oil
2 cloves of garlic
2 carrots (diced)
1 kg crushed tomatoes
3 vegetable stock cubes
1 litre water
2 teaspoonful grounded black pepper
1 teaspoonful brown (wholecane) sugar
1 pot fresh basil
50-100 millilitre (low-fat) cream
200 g chèvre (goat cheese)
(salt)

Place the cast iron bowl over a medium heat and cook the onions in hot olive oil until soft and slightly brown. Stir in diced carrots and (crushed & minced or squeezed) garlic and cook few minutes more. Dissolve stock cubes into boiling water. Add crushed tomatoes and vegetable stock with chopped basil leaves. Season with pepper and sugar. Place the bowl on the slow cooker heater base and simmer on KEEP WARM for 8-10 hours. Add cream and sliced cheese. Simmer in HIGH for few minutes until cheese is melted.

The portion is just right for the cast iron slow cooker bowl and the soup - it tasted divine!
Many thanks to Ritva for sending this to us.

www.netherton-foundry.co.uk

Out and About

Out and about yesterday, I saw some interesting views of the English countryside..

An ostrich farm was an intriguing sight and got me thinking that I should be looking at recipes for ostrich meat, especially as we all seem to be reviewing our diets after the Christmas blow outs!  This is such a good option if you are looking to cut down on fat, so keep looking out for ostrich on the menu soon.  If anyone as any suggestions, please get in touch!

A far more traditional sight was that of a guy training sheepdogs.  It's great to see that not everything can be done by a computer and despite all the modern technology evident on the farm these days, some things never change. Woof woof!

Anyway, ramblings aside, we now have a new stockist in Uttoxeter, so if you are in the area, please go and visit Emma's Cookshop. 
Update: this shop no longer stocks Netherton wares, but it is still a lovely shop to visit.

Lovely shop, lovely people and thank you for the cup of tea, very welcome after a trip up the M6!

www.netherton-foundry.co.uk

Happy New Year

A Happy New Year to you all - have you made your resolutions and who was the first to break one!

Why not resolve to do more home cooking and use the Netherton Foundry slow cooker and tagine to help.  Saves time and money, as well as washing up and, most often a lot healthier than ready meals and takeaways.  So what's not to like? 

In 2012 eating in will be the new eating out, so treat your friends and family to a range of slow cooked meals.

I resolve to create you some delicious new recipes to add to the ones in your recipe books and already on the blog.  Why not send me your recipes and any suggestions that you may have.  Otherwise, tell me the sort of things you like to eat and I will try and create a new recipe for you - I may even name it after you!

www.netherton-foundry.co.uk