Netherton Foundry Shropshire

Netherton Foundry Shropshire
Classic cookware, made in England

Wednesday 27 May 2015

Devilled kidneys

A good old fashioned dish that is sadly overlooked these days.

Offal is fantastically good value, not only is it cheap, but there is very little waste and the flavours are incomparable.

I guess this dish won't be to everyone's liking, but neither is rice pudding, so I urge you to give it a try..... you may surprise yourself.

Feeds 2, with toast for a Sunday breakfast


2 - 4 lambs kidneys - depends how hungry you are

2 tsp paprika
½ tsp cayenne pepper
Knob of butter
Splash of dry sherry - say 50ml
150ml double cream
1 dstsp French mustard

Halve the kidneys and remove the white core.





Put the butter into a frying pan and place over a medium heat.  
When the butter foams add the paprika and cayenne pepper and stir well to mix.
Add the kidneys and cook for 3 minutes on each side.





Stir in the sherry, cook for 1 minute, then add the mustard and cream.



Mix well and simmer gently for approximately 10 minutes until the kidneys are cooked through and no longer "bleed" when pricked with a sharp knife.





Serve on thick slices of sourdough toast.


© Netherton Foundry Shropshire 2015
www.netherton-foundry.co.uk

Tuesday 19 May 2015

Mango chutney

I make no claims to the authenticity of this recipe - but I can lay claim to its deliciousness and it's just as good with a goat's cheese as it is with a Goan curry.

In this part of the world we are blessed with a fabulous collection of farm shops and local food producers, but there is a dearth of the "ethnic" shops that make city shopping so much fun.
There being no local mango growers in Shropshire, I was obliged to turn to Sainsburys  where I got this fantasitic mango box, containing 8 perfect mangoes.

4 have been kept in the fruit bowl waiting for them to ripen and turn into honeyed balls of  juiciness and 4 have been converted into homemade mango chutney.

The only thing I will say about this is that traditionally chutneys were made to preserve food and make it last - this doesn't happen to this in our house.

It's great to eat straight away and I have absolutely no idea if it improves with age - we have yet to be patient enough to find out.

Ingredients

4 green (under-ripe) mangoes
2 tsp salt
¼ pt malt vinegar
¼ pt distilled malt vinegar
5 oz sugar
½" ginger
10 cardamom pods
2 small dried chillis
2 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp nigella seeds

Peel and chop the mangoes and place in a large bowl. Sprinkle over the salt, cover with a clean tea towel and leave for 24 hours.


Drain and rinse the mangoes.
Place the vinegar, sugar and finely chopped ginger in a casserole dish or large pan.
Bring to the boil, then simmer for around 10 minutes.
Add the mangoes and nigella seeds.  tie all the other spices into a muslin bag and throw that it in with the mangoes.


Cook gently for about 20 - 30 minutes until the mangoes are soft and pulpy and the vinegar has virtually disappeared.
Taste and add more sugar, if desired.



Pour into a hot sterilised jar and seal.

Now - a note about seasoning the cast iron casserole: if you buy one of our casseroles, you will receive a note explaining that you should season it if your first dish contains a lot of acidic ingredients.  Obviously vinegar is an acid - acetic acid to be precise, so this may not be the best dish to christen your casserole with.
Acetic acid /əˈstɨk/, systematically named ethanoic acid /ˌɛθəˈnɨk/, is an organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2). It is a colourless liquid that when undiluted is also calledglacial acetic acidVinegar is roughly 3 %-9 % acetic acid by volume, making acetic acid the main component of vinegar apart from water.

However, I have been using my casserole for over 4 years now and this is what it looked like when I cleaned out the chutney - so you need have no fears about any lasting damage!!


www.netherton-foundry.co.uk
© Netherton Foundry Shropshire 2015

Sunday 17 May 2015

UK Manufacturing Awards - the results are announced

We are thrilled to announce that we were runners up in the first ever UK

Manufacturing Award!




Of course, it would have been wonderful to bring home gold, but we are delighted that our British made cookware has been recognised and appreciated and, as we were up against some very tough competition, there is no shame in coming second.

Read all about the awards here

Wednesday 6 May 2015

Fanfare please - award nomination

More exciting news that we are shouting from the rooftops.

We are thrilled to announce that we are one of the nominees for the first ever UK

Manufacturing Award!





The awards, sponsored by long time manufacturing firm RH Nuttall, were set up to give some much needed spotlight to manufacturing firms that are still proud to be 100% British. 
In being nominated for the award, we have been pointed to as a firm that symbolises all that is good about the UK manufacturing sector.


Long has the industry been prophesied to fail, due to the sheer level of outsourcing from big businesses, but it is still a strong, thriving sector, and Netherton Foundry are doing our bit to rebuild that reputation.


We were nominated by MadeCloser, one of the 6 members of the judging panel comprised of industry experts, and face stiff competition from the other 14 nominees. You can check out all of the other nominees over at the awards website, and wait with baited breathe alongside us before the winner is announced on Friday, May 15th!

Wish us luck!

Sunday 3 May 2015

Mushroom puddings

There is nothing more comforting than a suet pudding and although we are already into May, the recent weather has sadly called more for this kind of food than a Spring salad.

Pastry

4oz self raising flour
2oz suet 
Salt
Water

Filling

1 oz butter
1 large potato 
200g field mushrooms
1 clove sliced garlic
1 dstsp flour
½ apple
1 wineglass red wine
150ml stock
2 tsp ground cumin
1 tsp ground white pepper
50g dried cranberries

Pre-heat the oven to 180º


To make the pastry, mix the flour, suet and salt. Add enough water to bind to a stiff dough.

Roll out the pastry and place in a greased loaf tin, leaving enough pastry to form a lid.

Put the butter into a frying pan and heat gently.
Add the finely chopped mushrooms, garlic and diced potato, with the cumin and pepper. Cook gently for 5 minutes
Add the flour and stir thoroughly to mix.  Add all the other ingredients and simmer gently until the potato is cooked.
Allow to cool.
Spoon into the suet pastry case and seal the top with a pastry lid.
Bake in the oven for approx 30 minutes.
Serve with green beans and a red wine gravy.


© Netherton Foundry Shropshire 2015