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7 days del.
Sebze 11.4.24
Big Wok  24.3.24
Big wok 2    24.3.24
Big wok 3   24.3.24
Good Eggs 28.3.24
Scorched Genevieve the Times 6.4.24
Think Pink telegraph 13.03.24
Nigel Slater Observer Fritatta  13.2.24
The Times Peanut butter 12.4.24
Joe Trivelli , soup in the Observer 21.1.24
BBC-best-skillet 3.11.23

Competitions

This competition is now closed.  Come back in a few days for our next one.

Genevieve Taylor is a live fire and BBQ expert, author of 13 books, teacher at her own fire cooking school and renowned for her live cookery demonstrations at food festivals around the country. SCORCHED is her latest book and once again, she has knocked it out of the park.  Thanks to publishers, Hardie Grant/Quadrille, we have a copy of SCORCHED to give away along with a Netherton 12” BARBECUE CHAPA.. Here’s how they describe Scorched – “a one stop shop for recipes and practical advice that will help you get the most from cooking fish on your barbecue, beginning with the science of why we need to cook different types of fish in different ways and the physics of how fire works….. with more than 85 recipes”
 
 
Netherton Foundry was at the launch of SCORCHED at Bristol’s Lost and Grounded Brewers where the beer flowed, the food sizzled and money was raised for the MAZI project, a brilliant Bristol charity supporting food poverty in vulnerable young adults. For more info: www.themaziproject.com
 
 
If you love fish, love fire, then this is the book for you. Genevieve starts by drawing on her background in marine biology to talk about the ecology of the oceans, the science behind fish, to answer the question, “what is good fish?” And it will come as no surprise to anyone who knows her that she will also discuss what she describes as the single most important ingredient in fire cooking, good fuel.  She will tell you how to buy fish if you don’t live in a fishing port and how best to store it once it has landed in your kitchen.  There is a section of basic fish skills which includes scaling, gutting, filleting and how to ask your fishmonger to do all those for you!
 
And before she embarks on the most delicious recipes, there is a section on kit, with mention of her Netherton fire table set up.  Look closely as you work your way through the book and you will also see prospector pans and chapas galore.    We are very proud of the fact that Genevieve champions Netherton products in everything she does. Finally, the most pressing question of all when you are cooking your fish over fire; what do I do if my fish sticks?  The answer, according to Genevieve is to gronch it, and if you want to know what that means you will have to buy the book! And if you are still to be convinced, here is a taster of what you can find in the book:

Ling wrapped in fig leaves with roast figs, chilli and coriander seed

 
I appreciate that fig leaves are pretty niche here – my apologies – but if you happen to have
a fig tree (and I do), then the leaves make a wonderfully fragrant wrapper, especially if they
are picked in early summer when the leaves are young and bright green. If you don’t have
access to fig leaves, don’t bypass this recipe entirely; the roast figs make a lovely, unusual
companion to simple, grilled, skin-on fillets of fish.
 
Serves 4
12 young fig leaves, about hand sized
700g (1lb 9oz) ling fillet,cut into 4
3 tbsp olive oil
flaked sea salt and freshly ground
black pepper
For the roast figs
50g (2oz) butter
250g (9oz) soft dried figs,chopped into 1cm (1/2in) pieces
1 heaped tbsp coriander seeds,crushed
1–2 tsp chipotle dried chilli (hot pepper) flakes, to taste
juice of 1 lemon
You also need a few small metal skewers
 
Lay the fig leaves in a shallow dish and pour over enough boiling water to cover.
Set aside for a couple of minutes, then drain well.
This will help them become softer and more pliable.
Spread the leaves out in 4 piles of 3 so they overlap and form something as close to a rectangle as you can make.
Rest a piece of fish in the centre of each set of leaves and drizzle over the oil, tossing the fish over once or twice to coat.
Season well all over with salt and pepper.
Roll up the leaves to enclose the fish as best you can; it won’t matter if a little is exposed.
Use small skewers to pin the leaves through to hold them together and drizzle a little extra oil over the outside.
At this point you can rest them, seamside down, on a plate and slide into the fridge until you are ready to cook. They will be fine for up to 6–8 hours.
When you are ready to cook, light a charcoal or wood fire ready for hot direct grilling.
Take a small flameproof pan and set on the grill bars over the fire.
Drop in the butter and allow it to melt, then add the figs, crushed coriander seeds and chilli.
Season with a little salt and pepper and stir over the heat for a few minutes until the figs are lightly caramelized.
Squeeze in the lemon juice and allow it to bubble and reduce until sticky, then slide off the heat.
Rest the fish parcels, seam-side down, on the hot grill bars and cook for 2–3 minutes on each side until the leaves are lightly charred and the fish is cooked through – check with a temperature probe; it should read 60°C (140°F).
Serve the parcels with the figs alongside.
 
To be in with a chance of winning  a copy of SCORCHED and a Netherton 12” barbecue chapa, follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.  
 
You do not have to be on social media to enter.
But you must answer these simple questions. 
Finally send the answers to us by clicking/tapping here  and remember to include your address and tell us who you are on Twitter, Facebook or Instagram,  if you use social media. Do please follow us for news and updates. 
The competition closes at midnight on Sunday 14th April and we will announce the winner during the following week.
Please let us know if you do not want to be included on the mailing list for our occasional newsletters. 
 
And find our full range of fire cooking kit here  and our outdoor pans here.    
 
 
____________________________________________________________________________________________________________________________
 

This competition is now closed. 

All you need to do is sign in - or register on the site if you aren’t already a member. Don’t worry - it’s a painless process, completely free and we won’t pass your details on to anyone! Then you are ready to play.
The Easter Bunny has been very busy and has hidden seven eggs on nigella.com. Every day from Monday 25th March to Sunday 31st March, we’ll give you a hint to find that day’s numbered Easter egg hidden on one of Nigella’s Easter recipes. Make sure you are signed in to the site, and then click on the egg to add it to your collection. The last egg will be on 31st March - and if you’ve managed to find all the eggs, you will be entered into a prize draw for a chance to win this fabulous Netherton Foundry 11” copper chef’s prospector casserole, along with a signed copy of Nigella’s latest book, COOK EAT REPEAT. And for five runners-up, a copy COOK EAT REPEAT, signed by Nigella.
 
 
And don’t worry if you miss a day - or if you come to the competition after the 25th - you can still enter. You can see the previous days’ hints below, and collect the eggs you’ve missed. It also provides a handy check-list so you can make sure you’ve got all your eggs. The winners will be drawn in late April and announced on the site. Happy hunting!
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This competition is now closed. 

Are you a member of the Netherton fan club?

 
Would you like an exclusive embroidered Netherton Foundry apron, similar to the one modelled here by Ned, the workshop mascot?
 
 
Send in a photo of what you have been cooking in your Netherton cookware and we will pick one lucky winner to receive one of our exclusive team aprons, the ones we use on stage and at festivals. These are not available to buy in this colour!  
 
Simply send your photos to competitions@netherton-foundry.co.uk and remember to include your address and... tell us who you are on Twitter, Facebook or Instagram, if you use social media.  Please follow us for news and updates.
The competition closes at midnight on Sunday 18th February and we will announce the winner the following week.
Let us know if you do not want to be included on the mailing list for our occasional newsletters.
 
 
Huge thanks to Elaine who knitted our scarf and Jean who made our mascot.
_______________________________________________________________________________________________________

This competition is now closed. 

Gelf on the shelf

The mischievous elf has been packed off back to the North Pole until next Christmas, but you now have the chance to put Gelf on your bookshelf.
 
 
Gelf Alderson, head chef at the renowned River Cottage has written a fabulous book featuring “showstopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds.
 
 
Divided into chapters like Breakfast & Brunch, One-tray Wonders, Sunday Roast, Super Sides and Puddings, the recipes all harness the power of the oven to transform everyday ingredients into their more deliciously caramelised, roasted counterparts.”
 
        
 
Thanks to Bloomsbury publishing, we have a copy of Gelf Anderson’s River Cottage Great Roasts together with one of our roasting trays. And what better piece of cookware to create recipes such as Pot roast brisket with orange and star anise, spiced whole cauliflower with preserved lemon and yoghurt and Pears with ginger and toffee than a Netherton Foundry prospector roasting tray.
 
   
 
To be in with a chance of winning, follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.  
You do not have to be on social media to enter.
But you must answer these simple questions. 
  1. Identify the herb we use in our roasting tray focaccia.    
  2. If you were hosting the ultimate roast dinner, who would you invite? Tell us your 4 dream dinner dates and we will pick our favourite dining table.
Finally send the answers to us by clicking/tapping here and remember to include your address and... tell us who you are on Twitter, Facebook or Instagram,  if you use social media.  Do please follow us for news and updates.
The competition closes at midnight on Sunday 21st January and we will announce the winner during the following week.
Please let us know if you do not want to be included on the mailing list for our occasional newsletters.
 
 

CLICK HERE TO SEE OUR APRIL-DECEMBER 2023 COMPETITIONS.

CLICK HERE TO SEE OUR OLDER ARCHIVED COMPETITIONS. 

 

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