Iron and copper frying & Prospector pans recipes
Stuart Collins X Netherton Foundry Shakshuka recipe
Stuart's hake en papillote recipe
From the kitchen cupboard
This served 2 hungry souls, after a long day at the workshops
Heat a large pan full of salted water and chuck in as much pasta as you can eat.
Leave it cooking while you get on with the rest of this.
There are few other measurements, make it up as you go along, adjusting and improvising to suit taste and appetite
Cauliflower, cut into small florets
Breadcrumbs, sprinkled with a glug of oil and baked in a moderate oven
Put a generous splash of rapeseed oil in a prospector or frying pan
Warm over a moderate heat.
Add the onions and cook until soft and translucent, then add the cauliflower.
Continue cooking until the cauliflower starts to take on a little colour.
Add the raisins and 1 tablespoon of the pasta cooking water.
Cook for 5 minutes to allow the raisins to plump up and the liquid evaporate.
Add the hazelnuts and cook for another 2-3 minutes.
Drain the pasta.
Stir into the cauliflower mix along with the capers.
Scatter the parsley, Parmesan and breadcrumbs over the top and eat immediately.
In and out of the kitchen
I noticed we had some slightly wrinkly apples in the fruit bowl, bought in expectation and abandonned when their taste did not match their looks.
So with the brevity of Damien Trench in the Radio 4 classic, "In and Out of the Kitchen"; recipe:
Pour 250ml full fat milk into a saucepan and add 4 cloves. Bring to the boil, turn off the heat and leave for an hour for the flavour of the cloves to infuse into the milk.
Take 4 apples, peel core and quarter.
Melt 50g butter in a 10" prospector pan over a low heat and then add 120g sugar.
Cook continuously until it turns golden brown.
Add the apple slices, cover and cook for 10 minutes until the apples have softened and taken on some of the caramel colour.
Remove the lid and increase the heat. Cook until the caramel has turned a rich mahogany and most of the juice has evaporated.
Pre-heat the oven to 170ºC
Remove the cloves from the milk and return the pan to the hob. Heat gently.
Beat in 50g buckwheat flour, a teaspoon of vanilla extract and 100g sugar. Add 2 beaten eggs and mix vigorously.
Pour over the apples and pop it into the oven. Cook for 20 - 25 minutes until the top is firm.
Remove from the oven and leave to stand for 10 minutes.
Invert on to a serving plate and serve with clotted cream.
NB because I have used buckwheat flour, this pudding is gluten free.
A little of this treacle and nut tart is all you need to feel good; it contains gluten, dairy, nuts and a ton of calories and boy, do they taste good!
Felicity Cloake has written rapturously and with far more research than me on this topic and her recipe does sound delicious.
It is not an everyday dessert and it is also old fashioned; one of those nostalgic memories of puddings past that people like Jeremy Lee and Fergus Henderson have been reviving - as seen mentioned in this month's BBC Good Food magazine.
But every once in a while, this gooey, sweet delight will stick crumbs and smiles to your lips.
Start by making some shortcrust pastry with 120g plain flour and 60g butter.
Roll out and line a 10¼" shallow prospector pan.
Place in the fridge while the oven heats up to 200ºC
Put the pan into the pre-heated oven and cook the pastry case for no more than 10 minutes.
Turn the oven down to 170ºC
Coarsely chop 50g of mixed nuts (or just use your favourite).
Weigh out 80g of sourdough bread, crusts removed, and process into crumbs.
Grate the rinds of 2 oranges
Put 300g of golden syrup in a large saucepan and heat gently until runny.
Stir in the breadcrumbs, nuts and orange zest and mix thoroughly.
Pour this mixture into the pastry case and spread evenly.
Put the pan back into the oven and bake for 20 minutes.
When you remove the tart from the oven, the filling will be bubbling like lava on the rim of Vesuvius, so take care.
Allow to cool and serve at room temperature with custard or clotted cream.
Oven cooked frying pizza by Ed Smith ( Instagram @rocketand squash)
75g chopped roasted cashews
1 block Halloumi, grated
Salt and pepper to taste
Place a Netherton Foundry crepe pan on the hob and gently heat 1 tblsp oil.
Fry onion and squash until soft.
Remove from heat. Place all the other ingredients into a mixing bowl, then add the onions and squash.
Stir well to mix.
A handful of chopped fresh herbs will give this dish some extra zing - try parsley, thyme or mint.
Leave for 20 minutes for breadcrumbs to absorb the egg
Replace the crepe pan on the hob, add 1 tblsp oil and turn the heat to medium.
Add all of the mixture to the pan and spread out evenly. Press down with the back of a wooden spoon.
Cook for around 7 minutes until the underside is browned and the "cake" holds together.
Place a large plate or serving board over the pan, invert and turn out the cake.
Slide back into the pan, cooked side upper most.
Continue cooking for another 7-10 minutes until the underside is cooked..
Slide out onto a plate and cut into slices.
3 thick slices bread - crumbed
1 onion, finely chopped
75g salted cashews, chopped
2 tblsp fresh coriander, chopped
4 large carrots, finely grated
2 eggs, beaten
Splash soy sauce
2 tsp ground cumin
1" ginger, peeled and finely grated
Oil for frying
Mix together all the ingredients except the sesame seeds. Mould into 12 burgers and roll in sesame seeds.
Chill in the fridge for an hour.
Fry until brown and crispy and warmed right through.
Not only good with yougurt, but also mango chutney, ketchup or mayonnaise.
Pan seared pork on a bed of leeks and black pudding
4 tsp sugar 1/4 tsp salt
250ml milk butter
225 g of cream cheese 6 tbsp light brown sugar
50g butter, softened 2 tsp grated lemon zest
50g raisins, presoaked for an hour (or overnight) in rum
folding in the ends. Lay them in a single layer in a buttered oven proof dish. Pour over the cream and bake at 350F/ 170C for 10 minutes until heated through. Sprinkle with icing sugar and serve. Go for a very long walk afterwards....
Linda from Wednesbury sent us - Leek and Mushroom in a mustard sauce
Pancakes (made in advance) parsley
2 leeks 50gms mushrooms
vegetable stock cube 1 tbsp balsamic vinegar
1 tblsp whole grain mustard 2 tblsp creme fraiche
Chop mushrooms and leeks and simmer in a vegetable stock for 5 minutes to soften. Drain off and keep 150ml of the stock.
Put the 150ml of the stock back on the heat and add 1 tbsp of balsamic vinegar, 1 tblsp of whole grain mustard and 2 tblsp of creme fraiche.
A taste of the Middle East
This is not authentic, it is just a delicious combination of ingredients, inspired by the tastes of the Middle East, which I hope you will enjoy as much as we did.
We ate this with slices of bread, drizzled with Bennett and Dunn rapeseed oil, sprinkled with home made za'atar and then baked until crisp on our griddle plate in a hot oven.
It would be equally good with a flatbread and of course, whilst it makes a great vegetarian main dish, it would also be good with lamb chops!
150g butter beans, soaked overnight, simmered until soft in fresh water.
100g green beans, chopped
2 tblsp rapeseed or olive oil
1 red onions, sliced
2 fat cloves of garlic, sliced
1 aubergine, cut into ½" cubes
2 tsp salt
½ tin chopped tomatoes
1 cinnamon stick
Juice of half a lemon
1 tblsp chopped mint
Heat the oil over a medium heat in a Prospector pan and add the onion, garlic and aubergine.
Cover with a lid and cook slowly until the whole lot is soft. This should take around 20 minutes.
Add the beans, tomatoes, cinnamon and salt, pop the lid back on and cook for 30 minutes.
Remove from the heat and stir in the lemon juice and mint.
Either serve immediately or allow to cool to room temperature.
Watch the Netherton Foundry Cooking Iron and 10" pan in use: