Netherton has had a great start to July with a review in The Telegraph and a photo in The Guardian
There are many great reasons to live and work in Shropshire but sometimes, only sometimes, we do wonder if anyone "out there" knows what we are doing. But then this week Netherton got lucky! During the hottest weather in the border counties since the Romans left Shrewsbury, our frying pans were favourably reviewed in The Daily Telegraph and a lovely picture of our Prospector Pan featured in Nigel Slater's Midweek Guardian recipe.
Both of these articles (read below) were brought to our attention by our social media friends, without whom I doubt the national media would have heard of us. So thanks guys for all your support.
The Netherton Family July 2018
Click here to read the whole review here in THE TELEGRAPH online by Tomé Morrissy-Swan
Find more info and/or buy an 8 inch Netherton frying pan here
Nigel Slater’s baked eggs with summer herbs recipe
Thick wedges of eggy, herby goodness with any amount of sprouted seeds or micro salad leaves Tue 3 Jul 2018 12.00 BST
The recipe
Set the oven at 200C/gas mark 6. Thinly slice 5 spring onions and soften them in a couple of tbsp of olive oil in a frying pan about 20cm in diameter set over a moderate heat.
Break 4 eggs into the jug of an electric blender, add 10g of dill fronds, 8g of mint leaves and 15g of parsley, then process until bright green. Season with salt and pepper.
Add 30g of butter to the spring onions and let it melt over a moderate heat. Pour in the egg and herb mixture, then crumble in 150g of feta cheese, add any sprouted seeds or micro salad leaves that you fancy (young chives, radish sprouts or sprouted pumpkin seeds are all good here) then bake in the preheated oven for 10-12 minutes until lightly set.
Allow to settle for 5 minutes then cut it into thick wedges and serve. Enough for 2 people.
The trick
Timing is everything with this dish. You can get the herb and egg mixture ready in advance, but don’t start cooking until you are ready to eat. Leave the finished baked eggs to settle before eating. Five minutes is just about long enough. But you can also eat it cold.
The twist
Use a little asparagus, steamed and cut into short lengths in place of the sprouted seeds. At the end of cooking, introduce a few spoonfuls of chopped tomatoes that you have cooked with garlic and chopped basil to the eggs.
Email Nigel at nigel.slater@observer.co.uk or follow him on Twitter@NigelSlater
Read Nigel Slater's Guardian recipe on-line here.
Find more info and/or buy a Netherton Foundry Prospector pan here
Netherton Foundry, Shropshire, England. Copyright 2018
