Minature Brick Kits

Tims a brick
By Emily Pearce - Friday, April 29, 2011
TIM Bristow is a man with a passion for bricks.
One of the founders of the York Handmade Brick Company and owner of Bembridge shop Clay Clay, which sells brick and terracotta items ranging from flower pots to kitchenware, Tim has now launched his own range of miniature clay brick building kits.Believed to be the only such kits manufactured in the UK, designs include a small Georgian house, a castle and a replica of the Albert Barracks - a miniature fort built at Osborne House by Queen Victoria’s children. "Up to the early 1960s one of the most popular toys were building assembly kits, using little bricks, mortar and a bit of patience but the introduction of plastic bricks saw their popularity diminish," said Tim, 51, of Nettlestone."The Clay Clay kits are all made here in the shop and the reaction so far has been very positive," he added."I think parents are sick of their children playing on the computer instead of doing something creative and thats part of their appeal." Every kit has been lovingly put together by Tim, and includes miniature bricks sourced from reclaimed IW bricks and terracotta made by the York Handmade Brick Company, mortar, plans and laminated windows and doors. They range from 50 bricks, for the more simple designs, to 350 bricks for those looking for more of a challenge. The Island is well known for bricks and pottery making and there were more than 80 brickworks on the IW until the 1970s. "I was inspired to make the kits because I spotted a gap in the market but also because I have an absolute passion for bricks," said Tim. "The history of brick making on the Island is very rich and I can’t believe no-one does it any more."
Tim’s kits will be on display at this years Grand Designs Show, in London, from April 30 to May 8.
Reporter: emilyp@iwcpmail.co.uk Isle of Wight County Press 29/4/2011

Recipe 'Chicken cooked under a brick' by Jamie Oliver

Recipe:
Chicken cooked under a brick
Serves 4
1 Chicken, boned
Extra virgin olive oil
4 stalks of rosemary
2 garlic cloves
1 red dutch or other long chilli, halved
6 red cherry tomatoes, quartered
6 yellow cherry tomatoes, quartered
200g tinned tomatoes
1 tbsp capers
A large handful of kalamata olives

1 Wrap two (York Handmade) bricks in foil. Get a grill pan nice and hot. Place the chickens on a board and oil and season both sides. Divide the chicken into two pieces. With a meat hammer or rolling pin, pummel the rosemary into the flesh to release its oils. Place the chicken halves skin side down on to the char grill and place the bricks on top of the chicken to weigh it down. Grill for 10 minutes each side or until golden and then put in an oven preheated to 200C/ gas 6 for 15 minutes. When the chicken is crips skinned, golden brown and cooked through, place it on a metal try in a warm place and allow to rest.
2 Meanwhile, heat ½ tbsp olive oil in a hot frying pan, then add the garlic and chilli and cook until golden. Add the cherry tomatoes and cook for 2 minutes, then add the tinned tomatoes, capers and kalamata olives. Cook for another 2 minutes, then season to taste and freshly ground pepper. /remove the chilli halves.
3 To serve, put the tomato sauce on a platter. Cut up the chicken halves and place on tomatoes, pour over the resting juices, scatter over some rosemary sprigs or chooped leaves, and drizzle with a little olive oil.