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baking at BOB

Best of Britannia report


Last week we flew the flag for British stoves at the fabulous Best of Britannia exhibition held in Clerkenwell, London. Sat alongside great British brands such as The Royal Mint, G-Plan, Mini, Cheaney & Sons the show was a roaring success.

Firing up 2 of our log burners (Defra exempt of course!) we provided warmth, freshly brewed coffee and some tasty treats cooked on top of our Island II CT (link to page). Rona our black Labrador graced the cover of the show guide and even put in an appearance on our stand on the Saturday. Curled up next to the stove she arguably bagged the best spot as the weather started to turn and autumn finally arrived.

On Thursday we had the honour of hosting a cooking demonstration from Fabulous Baker Brother Tom Herbert of Hobbs House . The famous bakery has a certain synergy with Charnwood not only are they a true British maker but they are a family firm and indeed related to the Wells family! Tom cooked up delicious British bacon marmalade on top of our Island II CT stove and then baked sour dough drop scones directly on the stone top (using Hobbs House famous 59 yr old sour dough mix . For those of you fortunate enough to have sampled the scones and marmalade and for those of you who didn't and would like to here is the recipe – kindly supplied to us by Tom :


Bacon Marmalade

250g smoked streaky bacon, sliced into small pieces
1 medium sized finely chopped white onion
Juice and finely chopped peel of an orange
3 tablespoons of brown sugar
1 tablespoon of black treacle
Dash of smokey chipotle Tabasco
1 cup of strong fresh black coffee
Dash of cider vinegar
Black pepper
Water
Bourbon


In a non-stick pan fry the bacon until lightly browned. Remove using a slotted spoon and lightly fry the onion in the bacon fat.Transfer the onion and bacon into a heavy pot and add all the other ingredients (apart from the water and Bourbon).
Simmer for a couple of hours on a very low heat adding a dash of water every now and again so that it doesn't dry out (very important!).

Allow to cool and whizz with a stick blender to achieve the consistency you desire. I like mine chunky but a smooth paste is easy to spread.
Once it's done stir in a good splash of bourbon, and serve.


Sour Dough Drop Scones

100g self-raising flour
50g Sugar
1 egg
1 dollop of Sour Dough Mix
Milk to mix


Mix the flour and the sugar together in a bowl. Make a well in the centre, and add the egg, sour dough mixture and a little milk to mix to make a fairly thick, smooth batter.

Using a dessertspoon, pour the batter directly onto the stone top (or into a hot, oiled frying pan) to make neat, round drop scones. Cook for 2 minutes or until almost set and bubbles are breaking on the surface; the scones should be golden brown underneath. Using a palette knife, turn the scones over and cook for a further 1–2 minutes or until golden brown on the other side. Serve warm topped with a dollop of bacon marmalade

Thank you Best of Britannia for putting on a fantastic show. We'd also especially like to thank Tom for bringing the courtyard alive and also thanks to Certainly Wood for providing us with good British wood and their fantastic flamers!