THE WORLD'S ONLY NON-CELEBRITY CHEF
We have been fortunate to have the support of Phil, who describes himself as the world's only "non-celebrity chef" from the early days of Netherton Foundry. Our British made cookware chimes with his philosophy of supporting local producers and championing traditional cooking.
"A passionate advocate of a return to more traditional methods of sourcing, preparation and cooking of local food"
He has taken our pots and pans around the country to all manner of foodie events and his demonstration skills and witty banter have entertained and informed thousands of people.
Seriously - if you want to draw the crowds at your food festival - book the Demo Chef.
Phil LOVES cooking and is always happy to help us with development work - he is the inspiration behind the bacon and steak presses - watch the video to see him create a restaurant quality dish using One Pan, One Knife, One Dish
Here are two brand new recipes that he has created for us, using locally sourced produce and a selection of his Netherton Foundry wares.
Caramelised Fennel Dauphinoise
1kg medium-sized potatoes, very thinly sliced
2 fennel bulbs, thinly sliced, fronds reserved
300ml whole milk
400ml double cream
Butter, for roasting dish
2 tbsp finely grated Parmesan
Generously butter a casserole dish
Heat the oven to 180ºC or 160º for a fan oven, gas Mark 4
Layer half of the potatoes and butter in the casserole, seasonng lightly as you go.
Our on half of the cream and milk.
In a frying pan caramelise the finely sliced fennel - gently heat a tablespoon of rapeseed oil, add the sliced fennel and cook slowly until they start to take on a golden colour - then lay them on top of the first layer of potatoes.
Layer the remaining potatoes and butter and finish with milk and double cream, again seasoning lightly as you go.
Scatter with Parmesan. Bake for about an hour until the potatoes are tender when pierced with a knife.
Snip the reserved fennel fronds over before serving.
Smoked Onion and Black Garlic Ketchup
1kg white onions
8 cloves black garlic
100g dark Muscovado sugar
Maldon salt to season
Coarsely chop the onions.
Set aside uncovered for 2-3 hours and allow a pellicle to form; this is a dry skin in the food that allows the "smoke" to adhere to the food, giving it more flavour without drying it out in the process.
Following the instructions - smoke for one hour in your Netherton Foundry smoker. You can do this on the hob or using the Kitchen Companion.
Remove the smoker set and wash out the casserole. Replace it on the Kitchen Companion or on the hob.
Add the butter and rapeseed oil and heat gently. When the butter foams, add the onions, black garlic, Muscovado sugar and cook for about 15 mins.
Add salt to taste and a knob of butter to add a shine.
Set aside to cool.
When cooled place in food processor / blender and puree.
Store in the fridge for up to a week.