Netherton Foundry Shropshire

Netherton Foundry Shropshire
Classic cookware, made in England

Saturday 16 March 2013

Hummus - a seasonal variation


I adore hummus, on toast, with pitta bread, in sandwiches, with breadsticks, on oatcakes and crudites.  Other half has just trekked up 2 Munros with hummus sandwiches to sustain him.

Unfortunately, a lot of commercial hummus is, quite frankly, disappointing  - a bit bland, odd texture, often resembling cold porridge.

Just as well that it's one of the easiest things to make yourself.  Check out Daisies and Pie for some very tasty recipes or have a go at this seasonal one:

Wild garlic hummus

200g chick peas, soaked for an hour and cooked overnight in your Netherton Foundry slow cooker
- save 50 ml of the cooking liquid
(or use canned chick peas and replace the cooking liquid mentioned above with 50 ml of the liquid from the tin, known as aqua fava)
20 leaves of wild garlic
1 red pepper, chopped
1 tablespoon tahini
2 tblsp olive or rapeseed oil
Squeeze of lemon juice

Put all the ingredients, except the aqua fava in a blender/food processor,  and mix until well blended.  Slowly add the liquid to achieve the desired consistency.
Serve any way, and anywhere, you fancy!
You can even posh it up a bit.........


© Netherton Foundry Shropshire 2019
www.netherton-foundry.co.uk

Saturday 9 March 2013

More wild garlic recipes



There has been a lot of "chat" on Twitter about wild garlic, so I thought I would take a few minutes to post a few more ideas on what to do with the stuff.

If you want any more information on any of these suggestions, please get in touch at sales@netherton-foundry.co.uk.

I added a large handful of chopped leaves to a pan of saute potatoes, which I serve with a rather yummy cheese omelette - a variation on cheese, onion and potato that beats a packet of crisps hand down!


What about a fish on a dish?
Another idea is to lay the garlic leaves on to rashers of bacon - I like to use smoked - and then wrap these around a piece of responsibly sourced, sustainable white fish - try coley or pollock. (Yes Hugh F-W, we are all supporting you)
Fry on all sides and then bake in the oven for around 15 minutes.  Of course, one of our frying pans is ideal for this dish, but if you have one with an oak handle, remember to remove it before putting the pan in the oven.

A simple dish, which you can embellish as you like:  Pasta with pea sauce



This is a great stand by dish.

All you need to do is cook some frozen peas in a small amount of good stock.  At this time of year, I love to throw in a big handful of wild garlic - although later in the summer I'll use mint, basil or even lettuce.
As soon as the peas are cooked, remove from the heat and blitz with a blender.
Return to the heat, stir in some cream and more peas for texture.

Serve with any kind of pasta you have in the cupboard.
You can top this with grated Parmesan, crispy bacon, prawns or even a few flakes of smoked salmon.

And if you have any nettles growing with the garlic, make some soup.

Gently fry a onion in butter until soft.
Add a couple of diced potatoes, some chopped nettles and garlic and 500 ml chicken or vegetable stock.
Simmer gently until the potatoes are soft.  Liquidise.  Add cream if you fancy, but it's not essential.

I'm told this is very good for you  - it certainly tastes good!

I have loads more ideas,  quiche, sauces, burgers so please give me a shout if you want to know more.

Finally - if you are going out foraging, please respect the countryside and be sure you know what you are picking.

Netherton Foundry Shropshire 2012 ©