Netherton Foundry Kitchen Companion
with Hot Smoker & Roaster Oven Casserole Set
Available for pre-order only, for delivery at the end of August.
Keep checking for delivery updates
Highly versatile, this will do virtually everything you need in the kitchen from boiling to braising, poaching to pancakes, searing to simmering.
Soups, stews and sauces, puddings and pot roasts, casseroles and crepes, fried eggs and fried rice, risotto and rissoles, a cup of tea or a pot of mulled wine.
Not just in the kitchen, this is ideal for entertaining, take it to the table for cooking and serving.
Use for accompaniments for the barbecue, party buffets and a whole host of other occasions.
And what about those big occasions when your cooker just isn't big enough, Christmas dinner for example?
Another cooking ring will always come in handy - warm the gravy, cook the sprouts, steam the pudding, flame the brandy.
Supplied with our iconic cast iron casserole, the Kitchen Companion is multi purpose,
so you can also use it with frying pans, saucepans, a wok or for boiling the kettle.
Cook perfect casseroles and stews in this pre-seasoned cast iron casserole dish.
Remove the lid for crumbles and puddings.
But that's only half of it, the Kitchen Companion is suitable for:
stove top cooking on gas and electric hobs, including ceramic, and halogen.
Ideal for risottos, curries, soups etc.
Hot Smoker & Roaster Oven Casserole Set:
Hot smoke and cook your favourite foods at home on your hob top.
A great way of adding natural flavour to fish, duck, chicken, cheeses etc.
Also perfect for roasting chestnuts.
The set comprises:
Powerful 1500W hot heater base with variable thermostatic control,
hand crafted English oak hardwood knobs and legs.
1 metre power cord.
Cast iron heat diffuser ring.
Cast iron 7 pint (4 litre) oven safe bowl, lid and knob with easy clean flax oil coating.
The bowls and lids are individually cast in sand and fettled by hand.
Each casting has its own unique surface pattern. To this we add a distinct texture which improves the bonding of the flax oil seasoning to the iron. With use, the seasoned finish becomes smoother and develops a glossier patina.
Spun iron smoker dish. Perforated to allow smoke to permeate the food.
Spun iron smoke chip tray.
Smoke flavouring chips. We include 3 bags of untreated oak chips, locally sourced, enough for 6 uses.
Instructions to get you started.
Pre-seasoned with flax oil for an easy clean finish.
Coating can simply be restored at home, time after time.
AN EXTRACT FROM THE INSTRUCTION BOOKLET
PREPARING YOUR FOOD READY FOR SMOKING
Before cured foods are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle. The pellicle plays a key role in producing excellent smoked items. It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavour and colour.
Most foods can be properly dried by placing them on racks, by hanging them on hooks or sticks. It is important that air be able to flow around all sides. They should be air-dried uncovered, in the refrigerator or a cool room. To encourage pellicle formation, you can place the foods so that a fan blows air over them. The exterior of the item must be sufficiently dry if the smoke is to adhere.
We recommend that you place damp or wet food on a “dish” made of aluminium foil to prevent any moisture from the food dripping onto the flavouring and preventing them from smoking.
Make sure you apply a thin coating of oil to the foil in order to prevent adhesion.
Photos of Smoked Duck Breast from Dan J.
HOW TO USE YOUR SET FOR HOT SMOKING FOOD
Place the shallow smoke tray into the bottom of the cast iron casserole bowl.
Add your smoke flavourings on to the smoker tray.
We supply you with a starter pack of locally sourced, untreated oak chips.
As a guide we would suggest you start with two tablespoons of oak chips.
Sit the smoker dish on top of the tray and put the cast lid on the casserole bowl.
Place the casserole dish on the hob or on your Kitchen Companion Heater Base and turn the heat to HIGH/MAX.
Leave for 20 minutes for the chips to combust and create smoke.
Have your food ready. After 20 minutes of heating, carefully place the food into the smoker dish and replace the casserole lid.
Continue to cook for at least 25 minutes to develop the smoke flavour and cook your food.
Beef, lamb and duck may be served pink, but you must ensure that all pork and chicken products are thoroughly cooked. Try experimenting with different smoking ingredients such as tea, rice, spices and citrus zest. We like wood chips from fruit trees such as apple & pear, these are available on-line.
Look out for new ideas & recipes on the website www.netherton-foundry.co.uk & our blog www.netherton-foundry.blogspot.com
SUGGESTIONS FOR SMOKED FOODS
Here are a few suggestions for your first smoking experiences with your Netherton Foundry product.
Please remember when creating your own recipes that depending on the ingredients used, cooking times may vary.
Bacon, sausages, duck breast, chicken, whole garlic bulbs, aubergines, mushrooms, cheese.
Smoked chicken with a carrot and cardamom puree
Bacon chops on Spring greens
Chicken breast with beetroot salad
Pork and beef smoked meatballs with a harsissa based sauce
Smoked aubergine dip
Pork tenderloin stroganoff
This product is suitable for 220-240 volts power supplies.
It is supplied to all territories with a UK 13 amp plug,
excepting sales to Continental Europe where an earthed 2 pin Shucko style plug is also provided.
If you have not used seasoned iron cookware before please read this: