Shopping & cooking for New Year’s Eve

If you’ve friends for New Year’s Eve or you need a present to take out, take a look at our online DeliShop where there’s still time to order. From sables to salami & brandy to brie, we’ve got all [well, loads] the NYE party nibbles you could dream of ! Order [by 29 Dec – that’s Tuesday, if you’re off work & have lost any idea of what day it is] your delicious, fresh produce for your party. Just remember to check the ‘order by’ dates on each product page. Don’t forget if you register for DeliShop online shopping before 31 Dec 2015, you get a free tea/coffee in Apley Farm Shop’s Creamery Cafe.

And if you’re stuck for a recipe for New Year’s Eve, why not pick up your pheasant from the Apley butcher or order online via our DeliShop & try this pheasant recipe (below), created by Sue Currie of the Netherton Foundry who create those fabulous pans we sell in Apley Farm Shop which look like the English version of Le Creuset). We stock all ingredients other than those asterisked.

Their products are inspired by the past (the industrial heritage of the region), perfect for the present & help protect the future.  They’re locally made for a sustainable future, using only iron, British oak & Sussex flax oil.

Flax flower

Pheasant recipe by Sue Currie

Pheasant recipe ingredients from Apley Farm Shop

The Netherton Foundry range

The trademark Netherton Foundry stamp is applied

Pheasant recipe by Sue Currie of the Netherton Foundry

Ingredients

• 6 juniper berries
• 6 allspice berries
• 2 dessertspoon flour
• Pinch salt
• 2 pheasant breast from the Apley Estate
• Rapeseed oil
• Butter
• 100ml white wine
• 25 ml damson gin or port
• 2 tablespoons double cream
• 1/4 Savoy cabbage, chopped
• 50g smoked, streaky bacon
• 10 cooked & peeled chestnuts

Method

• Crush the juniper berries & allspice, with a pinch of salt
• Mix with the flour & put on a plate or, my preferred method, put it in a plastic bag.
• Coat pheasant in seasoned flour, if you’ve put the flour in the bag, throw in the pheasant & give it a good shake.
• Dust off the excess flour.
• Put knob of butter & a glug of rapeseed oil in frying pan.
• Heat the pan over a medium heat until the butter foams
• Put pheasant in pan.
• Cook for 3 minutes
• Turn over & cook for another 4 minutes. If you’ve got a steak press, use it now!!
• Set aside & keep warm
• Add another knob of butter & 1 tsp seasoned flour to pan
• Stir thoroughly & cook for 2 minutes.
• Add the wine & the gin, stir well.
• Cook until thickened.
• Add the cream, season to taste & turn the heat as low as it will go.
• Heat a tablespoon of oil in a wok.
• Add chopped bacon & cook over a high heat for 5 minutes, until starting to brown
• Add the cabbage & chestnuts & stir fry for 3 minutes
• Place cabbage on serving plate.
• Cut each pheasant breast into 3 slices & lay on top of cabbage
• Drizzle sauce on top
• Serve, ideally with some roast potatoes

About Netherton Foundry

Netherton Foundry work with experienced local craftsmen to make large casserole bowls, tagines & garden hobs of cast iron, whilst their frying pans & saucepans are made from spun iron. Netherton’s spun iron is around 35% lighter than a similar sized cast iron pan, but with similar cooking characteristics. So the major advantage over cast iron is weight, making their pans handy for outdoor use. Spun iron also copes with induction hobs better, with no risk of cracking. Both the cast & spun iron are great on flames.

All of Netherton Foundry’s cookware is pre-seasoned before dispatch, with chemical-free, British grown flax oil (edible linseed), which gives a hard black non-stick finish which improves with use.

They are restorable if you have a cooking disaster (even using a timer, it’s easy to forget what’s cooking in an Aga!), ie. the pans can be to as-new condition. Most importantly, they will last & last, like Le Creuset.