Archives: Recipes

Yorebridge House Custard Tart

DessertServes 6

To start, rub together the plain flour, caster sugar and butter. This will create a breadcrumb effect. Whisk 1 egg and slowly add it to the mixture, it will start to make a dough, add a little water at a time until the desired dough consistency is met. The dough should then be rested for half an hour in the fridge to make it easier to roll out. After the dough has been rested, roll it out to fill a 12" quiche tin, ensuring the tin has been greased with butter. The pastry should then be blind baked at 160ºC until golden brown. To make the filling, whisk together 10 Eggs with the other ingredients to a smooth thick consistency. Once the mixture has been mixed, pass it through a sieve to ensure there are no lumps. Place the filling into the pre baked pastry base giving it a grating of nutmeg on the surface before returning it to the oven to cook at 120ºC for 40 minutes or until set.

Red Rice Salad

Side dishServes 8

In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente. Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil. Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!

Dandelion & Burdock Cocoa Ribs by Coeur De Xocolat

Main courseServes 4

Preheat the oven to 160C /Gas mark 3. Put the ribs, meaty side down, in a single layer in a large roasting tin. Cover with the Dandelion & Burdock and add the spices. Seal with foil and cook for around 2 hours. Put all the glaze ingredients in a pan and reduce on a high heat until thick and syrupy. After tow hours take the ribs out of the oven and turn it up to 200C/Gas mark 6, Drain all the stock from the tin. Turn the ribs flesh side up and baste with the glaze. Roast in the oven for 30 minutes or finish them on a barbecue, keep adding more glaze during cooking until sticky and shiny. Cut into four portions and enjoy.

Sukhu Bhinda Bataka – Mustard Seed, Okra and Potato Curry

Main courseServes 4

Wash and carefully dry the okra. Trim the tops, cut in half lengthways, then cut each piece into 3 chunks (each about 2cm long). Spread out on a baking tray and leave uncovered to oxidise and dry for about 24 hours. Crush the chillies and garlic together using a pestle and mortar (or a blender), to make a fine masala paste. Peel the potatoes and cut into chunks roughly 1 x 4cm. Heat the oil in a large frying pan for about 1 minute over a medium heat, then add the fenugreek and mustard seeds. When the mustard seeds start to pop, stir in the asafoetida and potatoes, ensuring that the potatoes are well coated in oil. Increase the heat to high and fry for 1 minute, then stir in the okra and return the heat to medium. Gently stir in the salt and turmeric, then cover the pan and leave to cook for three minutes. Add the masala paste, ground coriander, ground cumin and chilli powder and stir gently to mix, being careful not to break the delicate okra. Cover and leave to cook for 5 minutes, or until the potatoes are cooked through. Stir once more, then remove the pan from the heat and leave to rest, covered, for about 5 minutes to allow the flavours to infuse. Reheat over a low heat until piping hot, then sprinkle with the chopped coriander and serve.

A recipe for traditional Roast Grouse by Mehdi Boukemach – Head Chef at Fodder, Harrogate.

Main courseServes 4

To make the bread sauce; bring the milk to the boil with the onion in it and let it infuse for approximately 20 minutes. Remove the onion and add the remaining ingredients. The sauce should be of a loose, dropping consistency. Set aside and keep warm. To make the game chips; peel the potato and slice thinly. Remove as much starch as possible by rinsing in cold water, then pat dry. Heat the oil and deep fry for two to three minutes until golden brown. To cook the grouse; Preheat the oven to 200°C/400°F/Gas Mark 6. Season and put the juniper berries inside the cavities of the birds. Tuck a sprig of thyme under each leg and lay two rashers of bacon over each breast. Heat the fat in a roasting tin and sear on each side. Roast for 16 to 20 minutes, depending on size, then remove from the tray and keep warm. Add the root vegetables, any juices, stock, sloe gin and red wine and simmer gently for approximately six minutes. Sieve into a saucepan and check the seasoning. Serve with the game chips, vegetables, bread sauce and a pot of redcurrant jelly.

Radish, Broad Bean, Mint & Lemon Salad

Side dishServes 10

– Boil the broad beans in a pan of water for 3-8 minutes or until just soft. Drain and plunge into cold water to stop them cooking further. Drain again and then pop the tender, bright green beans out of their thick, leathery skins by squeezing gently. – Slice the radishes and red onion quite thinly and add to the beans – Scoop out the flesh from the preserved lemon and discard. Very finely chop the remaining lemon skin and fresh herbs, and add to the beans. – Make the dressing by adding the zest and juice of the lemon to a good generous glug of olive oil. Whisk together with the ground cumin. Pour over the salad and toss to combine

Filmore and Union’s Tasty gluten-free fish bites with herby crème fraiche

Main courseServes 4

1) Heat the oven to 180 degrees 2) Combine crème fraiche, parsley and paprika in a bowl and set aside 3) Cut the fish into thick strips and coat in polenta and parmesan 4) Heat the oil in a frying pan and cook fish in small batches until golden, finish off in the oven until cooked through. 5) Transfer to a plate lined with kitchen paper 6) Serve with herby crème fraiche dip, lemon wedges and some steamed vegetables

Yorkshire Tart with Ampleforth Beer Fruit Chutney.

Main courseServes 4

Pre heat the oven to 100°C. Roll out the pastry to approximately 1cm thickness. Place the pastry in the tart tins and line them with greaseproof paper. Fill the tins with rice and cook in the centre of the oven for approximately 15 minutes. Remove the paper and rice and cook for a further 5 minutes. Set aside. Put the butter and olive oil in a medium saucepan and cook for 4 minutes on a high heat until the butter browns. Add the tomatoes, lemon juice and zest and cook for a further 1 minute. Set aside for 2-3 minutes. Combine this mixture with the panko and Wensleydale cheese. Half fill the tart case with the chutney and cover with the crumble mixture. Return to the oven for 15 minutes until golden brown. Remove from the oven and cool to room temperature. Serve with a green salad dressed with vinaigrette.

Black Sheep Brewery Liver and Bacon

Main courseServes 4

Bring the potatoes to boil and simmer for around 25- 30 minutes. When cooked the potatoes should start to break up, so check by using a fork. Drain the potatoes in a colander and turn back into the pan and dry out over a little heat, to take off any excess water. In a small pan or microwaveable dish, put the butter and a drop of milk or cream, then heat and melt together and add this to the potatoes. Season and mash the potatoes. You can add some chopped fresh sage or parsley at this point. To make the gravy, which can be made in advance, put the beef/lamb bones in a baking tray with the vegetables all chopped up and smother in the tomato paste/purée. Roast in the oven at 200ºC for around 45 minutes until the bones are brown and tomato paste caramelised. Drain any fat off the bones and put in to a heavy and deep pan or casserole dish with the vegetables, two bottles of Black Sheep ale or Riggwelter, a pint of water and a table spoon of garlic purée. Bring to a boil on high heat and skim off any impurities, then turn down heat and simmer for around two hours until its reduced by half. Then thicken with a little corn starch and pass through a sieve into a jug and leave to one side. Dispose of the bones and vegetables and wash the pan. Return to medium heat and add a few drops of sunflower oil or rape seed oil with two thinly sliced onions, moving them around until caramelised. Drain off any oil and then add the gravy and simmer for 20 minutes. Season with salt and pepper and a couple or dashes of Worcestershire or Yorkshire sauce, if you wish to add a kick. Pan fry the liver to your required taste and finish with a couple rashers of crisp baked streaky bacon/pancetta. Alternatively, the bacon/pancetta can be baked for 15 minutes in a hot oven until crispy, then left to go cold and blended to a crumb and sprinkled over the liver after cooking it. Serve with the mashed potatoes and gravy.

Fennel Chicken and Grapefruit Summer Salad

Main courseServes 2

To cook the chicken:

# Heat up a griddle pan. # Take the chicken breasts and lie them flat on a board. # Open them out and then cut a slit down the side to open them more into a butterfly shape (this is called butterfly cut chicken). # Serve with the Salad and enjoy.

Calderdale Rabbit Shepherd’s Pie with young carrots & peas from The Shibden Mill Inn

Main courseServes 4

Start by melting the butter in a heavy based pan or casserole dish, add the rapeseed oil then add the 4 legs and brown. After 2/3 minutes of sautéing the legs, set aside leaving the pan on the heat, add the diced vegetables & garlic and colour. After another 2/3 minutes place the legs back into the pan and add the vinegar, reduce by half then add the wine and reduce that by half. Then add all the chicken stock and tomatoes, thyme, garlic & bay leaf, bring to the boil then simmer of 2 hours till the leg meat is cooked and falls of the bone. Preheat the oven on gas mark 4 about 175ºC. Lift the rabbit out the pan being careful to keep the leg meat whole and set aside. Now reduce the sauce left in the pan with the vegetables and herbs. Pass the sauce off after 5 minutes or so. Keeping the vegetables, pull the meat off the bones, careful to get all the bone out of the meat and place into a clean casserole dish along with the vegetables. Cover with the strained sauce and place in the fridge for 1 hour until the sauce sets, making it easier to cover with mash. Add the peas and chopped herbs and cover with mash potato using the back of a knife. Brush with a little butter & bake for 40 minutes until a golden colour on top.