With the 2015 pheasant season now well underway – why not make the most of this delicious and healthy seasonal meat with this tempting recipe from Yorkshire Rapeseed Oil. Preheat the oven to 170 C / Fan 150 / Gas Mark 3
A popular lunchtime favourite with the team at Shepherds Purse, this dish can be served as a light lunch or supper, or can accompany grilled fish or chicken for a more hearty meal.
Add a gourmet twist to your dinner menu this weekend with this delicious take on surf and turf from Dan Shotton, Head Chef at 3 AA Rosette, multi award winning Yorebridge House Hotel, in the beautiful village of Bainbridge in the Yorkshire Dales. For further information on this Yorkshire gem visit www.yorebridgehouse.co.uk
For a warming and hearty supper now the autumn weather is on the horizon, why not try this Scarborough woof, pomme anna, seaweed & wild garlic veloute from the Shibden Mill Inn in West Yorkshire. For more recipes from this Yorkshire gem visit their website www.shibdenmillinn.com
Heat the oil in a large casserole dish on the hob, add the chicken thighs and fry over a high heat until golden. Add the onion and garlic to the chicken. Then slice the peppers and add them too. Fry until they are lightly browned and slightly softened. Stir in the can of tomatoes, wine and paprika and bring to the boil. Turn down the heat and simmer for 30 minutes. Skin the chorizo, slice it thickly and add it. Simmer for another 10 minutes, or until the chicken is cooked through. Add the olives to the casserole, and then season to taste. Add the chopped parsley. Serve with some crusty bread and enjoy with a glass of red!
Add a touch of luxury to a weekend supper with this sumptuous White Chocolate and Crab Risotto from Master chocolatier David Greenwood-Haigh of West Yorkshire based Coeur de Xocolat. Choose Italian Arborio risotto rice which stay firm but make a good creamy risotto and add the white chocolate (or coca butter) at the end instead of the usual knob of butter for a creamy and delicious dish. Preparation Time: 5 minutes Cooking Time: 25 mins :
Perfect for a summers evening or as part of an alfresco lunch, this moreish Black Pepper and Rosemary Focaccia made using Yorkshire Rapeseed Oil is the perfect accompliment to any meal. More tempting recipes using this special local product are available in their new cookbook Cooking with Yorkshire Rapeseed Oil or on their website www.yorkshirerapeseedoil.co.uk
This week is National Afternoon Tea Week, a celebration of this great British tradition. Why not perk up this traditional affair with a slice of Yorkshire Porter Cake using Wold Top Brewery’s Marmalade Porter from Yorkshire born celebrity chef and author Peter Sidwell to add a local kick to your platter.
With the Glorious Twelfth on the horizon and the popularity of local game on the increase – why not try this simple but delicious Grouse Pate from Norman Mackenzie at the Feversham Arms Hotel & Verbena Spa in Helmsley. Serve with rye bread and rowan berry jelly for a tasty seasonal treat.
Today is Yorkshire day, a celebration of everything in God’s own county! Why not mark the day with a twist on a classic roast dinner in minature from Yorkshire Food Finder! Make the veg stock for the Yorkshire puds by sauteing the leeks, onion and garlic until soft, add the rest of the ingredients and cover with water. Boil for 10 mins then strain and chill. Prepare the quail and stuffing by preheating oven to 200C and de-bone the quail breast, removing the ribs and cartilage. Cut off the legs and wings - set aside. Put the breasts skin side down between two sheets of cling film and flatten with a meat tenderiser taking care not to damage the breast meat until twice their normal size. Sauté the legs and wings until brown in the rapeseed oil (use the legs and wings from the remaining two birds for game stock)and add the white wine. Let it bubble and reduce the add the vegetable stock, a squeeze of tomato puree and sprigs of thyme. Reduce the jus while you prepare the rest of the dish. Blend the cornflour with cold water and add a little at a time to the now reduced jus, stirring and making sure it doesn’t become too thick. Season and add a pinch of caster sugar to taste. Set aside until ready to serve. Put the couscous into a bowl and add the boiling water and a knob of butter. Finely chop the shallot and sage, sauté until soft but not coloured and add to the couscous. Lift the legs out of the jus and cool for a moment then remove the skin from the legs and pick off the leg meat. Chop finely and add to the couscous mix. Season to taste. Lay two overlapped pieces of cling film on the damp surface and lay a quail breast on it, skin side down. Arrange a line of the sage and onion couscous mix onto the middle of the breast and using the cling film to roll into a sausage and twist the ends to shape. Repeat with the other breasts. Put both the breasts into the pan of the boiling water for 5 minutes. Remove the breasts from the water, snip the cling film at one end and squeeze the cooked breast out. Season with a little salt and sauté quickly in a pan until coloured on all sides – about 3-4 minutes. Put on a board to rest and loosely cover with foil. Heat up the sunflower oil in a small sauté pan, add the whole sage leaves and cook for just a few seconds until crisp and drain on kitchen paper. For the Yorkshire puddings - Make batter with the flour, salt, eggs, chilled milk and chilled vegetable stock, making sure you add the chopped thyme. Refrigerate while you heat a knob of the goose fat until smokng in 12 of the holes in a mini morsel tin. Pour the pudding batter into the tin, making sure it comes no more than halfway up, and return to the oven. Remove the Yorkshire puddings from the oven. Slice the quail breast and stand a piece in each of the mini puddings. Stand up a crisp sage leaf as garnish in the heart of the pudding next to the quail, and pour over a little of the jus.
This delicious warm tart is simple to prepare using the famous Yorkshire Blue cheese but packs a fruity punch thanks to the addition of the pineapple pesto. Enjoy with a seasonal salad and a glass of chilled white wine for a tempting Yorkshire supper. Instructions: Lay rounds of puff pastry on a baking tray. Prick the centre with a fork to make a ½ 1 inch border, slice the Yorkshire Blue cheese and place in the centre of the tart Slice 2 tomatoes per person and lay overlapping round the cheese leaving a ½ inch boarder of pastry Put the basil leaves, pine nuts and garlic into a blender and puree together Add oil, parmesan and season Spoon a little pesto over the cheese in the middle of the tarte Season the tomatoes with salt and pepper Put into the over an 220c for 10 – 15 minutes Meanwhile mix the diced pineapple with the rest of the pesto sauce Serve the tart with the pineapple pesto dressing around the edge of the plate
Preparation Time: 15 minutes Cooking Time: 25-30 mins