Outdoor and Garden Cooking recipes

Outdoor and Garden Cooking recipes

NETHERTON FOUNDRY CAST IRON OUTDOOR / GARDEN HOB & SLOW COOKER

Perfect for all types outdoor cooking.The cast iron charcoal hob has turned British oak legs and a cast iron cooking grid. It's simple and quick to light.
Just fill it with lump charcoal, pour on 150ml ( 5 fluid oz) of BBQ lighter fluid, replace the cast iron grid, stand back and light.
Wait for 20 to 30 minutes until the charcoal has become grey/white and then start to cook or BBQ. Works perfectly on decking as well as on the patio.

Outdoor/ Garden hob and slow cooker bowl.
Our pre-seasoned cast iron cooking bowl (4 litre capacity) and lid are teamed up with the garden hob.
Slow cooked dishes cook in 3 to 4 hours and stay hot for around 5 to 7 hours. This leaves you plenty of time to relax and entertain.
It's great for family parties, a quiet evening in the garden watching the sunset or delicious, or warming food during a fireworks party.
All of the cast iron parts are pre-seasoned with flax oil for a natural, easy clean finish. The cast iron lid features a hand turned British oak knob.
The Garden Hob is also available with an exotic stoneware tagine lid and cast iron bowl.
Use the Garden Hob to "brew up" by adding one of our traditional 3.5 pint or 5 pint kettles.
When the weather changes for the worse, you can use the cast iron cooking bowl indoors and turn it into an
electric slow cooker by adding one of our electric heater bases.
Alternatively the bowl can be also used on your gas or electric hob and inside the oven (with our Metal knob on the lid)  
 

Majorcan Medley  (Sunshine on a plate)

2 onions, chopped
4 cloves of garlic, crushed
2 large tins of sweet corn (325g size)
2 tins tomatoes
1 red pepper
1 yellow pepper
2 dessertspoons paprika
350 ml water or stock
250g long grain rice
200g chorizo sausage (optional)
 
Place the cast iron bowl on your gas or electric hob over a medium heat.
Add 2 tablespoons of oil and fry the onions, garlic and chorizo until the onion is soft. 
Stir in the paprika, add the rest of the ingredients and stir well to mix.
Using oven gloves to handle the bowl, carefully transfer it to the centre of the Cast Iron Grid of your Garden Hob. 
Put on the cast iron lid.
Cook for approximately 4 hours.
 

Blade of Beef

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 puree
2 tablespoons Worcester sauce
1/2 pint red wine
fresh thyme sprigs
2 bay leaves
1 teaspoon English mustard
1/4 pint of stock, approx
salt and pepper
 
Place the cast iron bowl on your gas or electric hob over a medium heat.  Heat a little oil & heat 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 and sauté 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.
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 puree, Worcester sauce, mustard, bay leaves, lovage and thyme.  Top up with sufficient stock to barely cover the meat and vegetables.
Using oven gloves to handle the bowl, carefully transfer it to the centre of the Cast Iron Grid of your Garden Hob. 
Put on the cast iron lid.
Cook for approximately 6-8 hours.  
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.
 

Baked beans

500g haricot or cannelini beans, soaked and cooked
1 tblsp oil
1 tblsp black treacle
2 tsp grain mustard
4 cloves garlic
1 tblsp brown sugar
½ tsp cayenne pepper (or more to taste)
2 tins chopped tomatoes
250 ml water
Salt and pepper to taste.
 
Warm the oil over a medium heat and add the chopped garlic.
Cook gently for a couple of minutes. Don't let it burn or it will taste very bitter.
Add all the other ingredients, except the beans and stir well to mix.  Cook until the sugar has dissolved and then add the beans.
Cover with the lid and simmer for at least a couple of hours, but they will be even better after 5 or 6 hours.  
You can do this on the hob, on the slow cooker base (use the LOW) setting or on the charcoal base of the Garden Hob.
 
 
These are fantastic on toast, with baked potatoes, with sticky sausages or chuck in some chorizo, chunky bacon pieces or chestnuts to make an even more sustaining meal.
 
 

Slow cooked lamb in red wine.

Half shoulder of lamb boned and rolled
2 - 3 sprigs of rosemary
1 large or 2-3 small cloves of garlic
1 large glass of red wine
Sea salt to taste
1 table spoon of oil
1 tsp mint jelly
1 tsp damson jelly
 
Prepare the lamb by tucking slivers of garlic into the meat. Salt the meat to taste.
Heat the cast iron bowl on the kitchen hob and add the table spoon of oil and brown the meat all over.
Pour over the red wine and add the rosemary sprigs.
Bring the wine to boil. Put on the lid and transfer to the garden hob.
Leave to cook for 4-5 hours.
Remove the meat and cover loosely with foil and keep warm.
Add the two jellies to the sauce on the kitchen hob and dissolve.
Boil vigorously to reduce by to half and achieve a nice glossy sauce.
 
 
The lamb will be wonderfully tender and the sauce tasty.
Serve with whatever you like. We had roast potatoes and parsnip together with lots of veg - carrots, swede, broccoli and cabbage. A feast!
 

Netherton Foundry     Heritage Kitchenware    Made in England    Copyright 2016

 

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