Archives: Recipes

Pan-fried fillet of Kilnsey trout on ratatouille with creamy goat’s cheese

Main courseServes 4

Dice the vegetables and add to a pan with a tablespoon of olive oil. Cook over a medium heat until the vegetables are turning golden. Add a tablespoon of tomato puree and some freshly chopped basil. Remove from the heat but keep warm. Add the goat's cheese and cream to a saucepan. Cook over a low heat until the cheese is melted. Pass the mixture through a sieve. Put aside but keep hot. Dust the trout fillets with flour seasoned with salt/pepper and pan fry with olive oil and butter. Turn the fillets half way through, allowing 3-4 minutes per side. Assemble on warm plates. The trout looks superb laid on a bed of ratatouille

Daniel Benefer’s Fresh Yorkshire strawberries with black pepper and balsamic ice cream by Daniel Benefer at Doubletree Hilton, Leeds

DessertServes 4

1) Remove the green top and wash gently in cold water , shake off the water 2) Add the black pepper to the strawberries leave in the fridge to cool. 3) The ice cream is extremely simple to do if you have an ice cream machine and these can be bought in most supermarkets nowadays at a good price. 4) If you have a machine, place the sugar, egg yolks and cream in a pan and cook out for 10mins on a gentle heat then cool. 5) Simply place all ingredients in the machine and leave until done around 30mins. 6) If you don't have a machine, you can make a basic ice cream mix with condensed milk, double cream and the balsamic - simply place in the freezer and stir occasionally until frozen. 7) This can now be served on top of the strawberries - lovely, light and fresh.

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.

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.

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.

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!

Side Oven Bakery Granola Bar

SnackServes 12

Dissolve the honey, butter and sugar in a pan over low heat. Add the granola/muesli and mix well together. Line a baking tray (20cm x 30cm ) with parchment paper and pour in the mixture. Smooth with a knife. Bake in a moderate oven (170C) until golden brown, approx 20 mins. Remove from oven and allow to cool for about 10 minutes, then cut into slices and leave to cool completely before removing from the tin.

Green Pea Pate from The Cooking School at Dean Clough

StarterServes 4

1. Place the defrosted peas (or cooked and cooled peas) in a food processor and purée until smooth. 2. Transfer the peas to a mixing bowl and combine with the yoghurt, chopped onion, chopped mint, crushed garlic, chopped chilli, olive oil, ground cumin and pepper (to taste). 3. Transfer to a serving dish and chill.

Val Berry’s Asparagus, French Bean, Chilli & Pine Nut Salad

Side dishServes 4

– Bring a pan of water to the boil and cook the asparagus, until just soft. Remove with a slotted spoon and plunge into a bowl of ice cold water – Repeat this process for the French beans and then for the peas – Drain the vegetables and combine with the rest of the ingredients in a large bowl. Stir gently and season