“After a good dinner one can forgive anybody,
even one's own relations.” Oscar Wilde, A Woman of No Importance.
Shropshire Made Spun Iron Frying Pans
PTFE Free - absolutely no chemicals
Pre-seasoned with flax oil for a natural non-stick finish
Durable 99.1% pure iron pan with sturdy riveted handle
Hand made, British oak handle covers with brass fixings
Remove handle covers for use in oven or grill
Perfect for range stoves, electric, gas, ceramic, halogen & induction hobs.
Why choose a pre- seasoned pan ?
No chemicals or PTFE are used in the coating of the pan.
The edible Sussex flax oil coating is easy to wash & naturally non-stick. It is ready for immediate use.
Coating can be simply restored at home, time after time .
Iron pans are tough and can be used at very high temperatures.
Iron is a pure, simple metal which is easy to look after & very recyclable.
Oven cooked frying pizza by Ed Smith ( Instagram @rocketand squash)
We saw this instagram conversation in June 2018 between food writer Ed Smith and a few food enthusiasts on his very popular Rocket and Squash
account. We thought it was well worth preserving for posterity as it's a great way to produce a "nearly" wood fired pizza. We reckon he was using and 8 inch oven safe frying pan
but a 8 inch prospector pan
would work equally well.
Kid Shank, Apricot and Pistachio Tagine : a recipe from Goat by James Whetlor
There was always going to be a tagine in this book. Adding the sweetness of dried fruit to
the depth and richness of kid meat creates a dish that is one of the greats of world food.
I always have a jar of ras al hanout in the kitchen – it’s a really useful seasoning. You can
also use 800g/1.lb diced kid here in place of the shanks. Serve with harissa
4 kid shanks
2 tomatoes, roughly chopped
2 onions, finely chopped
3 garlic cloves, finely chopped
60g/¼ cup butter, melted
1 teaspoon cumin seeds, toasted and ground
2 teaspoons ras al hanout spice blend
½ teaspoon ground turmeric
1½ cups stock or water
10 saffron strands, soaked in warm water for 10 minutes
small bunch of coriander (cilantro), leaves chopped, stalks reserved
150g/5oz dried apricots, roughly chopped
1 medium preserved lemon, rind only (discard the pulp), roughly chopped
50g/1¾oz pistachios, roughly chopped honey, to taste
salt and freshly ground black pepper
small bunch of mint, leaves picked, to serve
Mix together the shanks, tomatoes, onions, garlic, melted butter, spices (apart from the saffron), 1 teaspoon salt and ½ teaspoon pepper. Cover and refrigerate for a few hours or overnight.
When ready to cook, put the marinated meat in a large saucepan and cook, uncovered, over a moderate heat for 20 minutes until a sauce has formed and thickened.
Add the stock or water, along with the saffron and its soaking water, the
coriander (cilantro) stalks, dried apricots and the preserved lemon, then cover
and simmer gently over a low heat for about 2 hours or until the meat is completely tender. Top with a little water if it dries out.
When the shanks are cooked, remove any excess fat from the sauce and add the pistachios, then the honey with salt and pepper to taste. Serve scattered with the coriander and mint leaves.
Photo by Mike Lusmore from the 2018 book Goat Cooking and eating by James Whetlor
James Whetlor founded Cabrito
after keeping a few goats to solve a land management problem.
He was cooking at River Cottage at the time and a few of the goats ended up on the menu.
After seeing how well the kids sold, James thought perhaps there was a market for kid goat meat. Turns out there was.
Season to taste - Halloumi is quite a salty cheese and if you are also using salted cashews, make sure you taste the mixture before adding additional salt.
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.
The following three recipes were entries in our February 2014 competition to win a
Netherton Foundry 10" Oven Safe Crepe Pan.
Lucy from Liverpools' winning recipe: Túrós Palacsinta (Hungarian sweet cheese stuffed pancakes)
3 eggs 6 tbsp flour
4 tsp sugar 1/4 tsp salt
250ml milk butter
Mix eggs, flour, sugar & salt together and then whisk in the milk to
make a smooth batter. Melt butter in your crepe pan and make pancakes - about 12
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
250ml single cream Icing sugar
Mix together the cream cheese, butter, sugar, lemon zest & raisins. Spread the mixture into the centre of the pancakes and roll them up,
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
She tells us that this is a family favourite and lovely served with a green salad.
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.
Stir until warm but do not let it boil. Stir in finely chopped parsley and the drained leeks and mushrooms to warm through.
Pour into the pancakes and fold. Serve immediately with a crisp salad for a perfect lunchtime treat.
From Gordon in Shrewsbury we received - Pancakes from South Africa
120g (250ml/1 cup) cake flour 5ml (1tsp) baking powder
2ml (a pinch) salt 2 eggs
200ml (3/4 cup) milk 200ml (3/4 cup) water
5ml (1tsp) brandy or lemon juice 125ml (1/2 cup) cooking oil
lemon slices to garnish
Makes 12-15 pancakes.
Hint:- The pancakes will turn out better if you make the batter at least one hour before cooking and refrigerate it.
VAN DER HUM SAUCE
60ml (1/4 cup) Van der Hum liqueur or any Tangerine liqueur
120g (1/2 cup) butter 250ml (1 cup) brown sugar
3ml (a pinch) cinnamon 3ml (a pinch) grated lemon rind, (zest)
4 bananas, halved lengthwise
Sift together the flour, baking powder and salt. Beat together the eggs and milk and stir into the flour mixture. Add the water and beat the mixture until it has the consistency of thin cream. Pour in the brandy (or lemon juice) and cooking oil and stir thoroughly. Cook the pancakes in a greased, heavy-based frying pan or preferably a Netherton Foundry 10" oven safe crepe pan. To make the sauce heat together the tangerine flavoured liqueur, butter, brown sugar, cinnamon and lemon rind stirring until the butter has melted and the sugar dissolved. Add the bananas and simmer for a few minutes. Place a banana half on each pancake and roll up. Place in a serving dish and pour the remaining sauce over. Serve each pancake with a slice of lemon.
Watch the Netherton Foundry Cooking Iron and 10" pan in use:
This is a short video from our favorite Demo Chef Phil Leverington, prepares and cooks Venison with cabbage and black pudding on an outdoor wood fired Frontier Stove using just one knife, one pan and one dish !
Netherton Foundry, Shropshire, England.
A family business, designing & making quality traditional cookware from materials sourced in Shropshire and its neighbouring counties. Copyright 2018