Recipes

Cauliflower Cheese with Bacon and Mushrooms

Side dishServes 4

Boil a pan of water and add the cauliflower florets.  Cook for about 10 minutes or until tender and then drain. Fry the bacon lardons until coloured, remove from the pan and set aside but leave the fat in the pan.  Add the mushrooms and fry for 2 -3 minutes then set aside. Melt the butter in a saucepan and add the flour to make a roux.  Stir in the mustard powder, grated cheese and double cream.  The mixture should be thick and creamy once the cheese has melted.  Season to taste, then add the bacon and mushrooms. Preheat the oven to 180°C/350°F/Gas 4.  Place the cauliflower in an ovenproof casserole dish and pour over the sauce.  Sprinkle a pinch of freshly ground nutmeg over the top. Mix the breadcrumbs with the parmesan/monchego cheese and sprinkle over the mixture.  Cook for 15 minutes or until the topping is golden-brown and bubbling. Spoon the cauliflower cheese onto plates and serve with a crisp salad and crusty bread.

Prashad Bataka Bhajia – Potato Fritters with Coriander and Pepper Crunch

StarterServes 4

Crush the chillies and garlic together with a pinch of salt with a pestle and mortar (or in a blender) to make a fine masala paste. Put the batter ingredients and the masala paste in a medium bowl and gently mix, working the spices through it, to form a relatively runny batter. Cut the potatoes in 5mm-thick slices. Mix the coriander seeds and pepper in a small bowl. Heat the frying oil – about 15cm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one) and when you think it is hot enough, test the temperature by sprinkling a few drops of batter in the oil. When it is up to temperature, the drops will quickly spring back up to float on the surface. Reduce the heat to medium. Put four potato slices in the batter and work them around to make sure they are fully coated. Lift one slice out of the batter by its edge, hold over the bowl for a moment to allow any excess batter to drip off, then turn to hold horizontally. Sprinkle the top surface with seed-pepper mix and carefully place in the oil sprinkled-side uppermost. Repeat with the other three battered slices. Some batter droplets may run off the potato slices – use a tea strainer or small sieve to remove them so that they do not burn. After three minutes turn the slices over with a slotted spoon or strainer to cook the other side. Cook for a further 4-5 minutes until the batter is a crispy golden brown and the seeds are dark brown. Remove from the oil and leave to rest on absorbent kitchen towels while you batter and fry the remaining potato slices in batches of four at a time.

Char-Grilled Loin of Rabbit with Squid & Cherry Tomato Panzanella

Main courseServes 4

Here at the Feversham Arms Hotel & Verbena Spa, we love using local produce. As we are situated on the edge of the North Yorkshire Moors, what's local to us in the Autumn and Winter months is game. This recipe gives a contemporary twist to a traditional rustic dish originating from Tuscany created to use up old bread. This dish complements wild rabbit perfectly but will also work with chicken, Guinea fowl or sword fish. It's easy to prepare and uses many of the ingredients you would find at home, but offers a real wow factor when served at any dinner party or family gathering. * Place the shallots, garlic and olive oil with a pinch of salt in a thick bottomed sauce pan and cook out very slowly (not even bubbling) for 40 minutes leave to one side. Drain off the oil when cool. You will need the oil later in the recipe. * Using 100ml of the oil from the shallots cook the diced bread in a frying pan until golden brown drain off any excess oil place on kitchen paper and keep to one side. * Reduce the cream by boiling in a large pan until half remains and add 50g of Parmesan cheese and a little white wine vinegar to taste. (it is important to use the best vinegar available to you) * A barbeque will work perfectly for the rabbit loins, alternatively fry the loins for 2-3 minutes in a hot pan and allow to rest. *To serve:* * In a pan warm the cooked shallot & garlic with 2 tablespoons of the oil, add the diced calamari and cook until translucent (approximately 1 minute) * Add the tomatoes and croutons then heat through. * Finally add the basil and the remaining Parmesan, take off the heat and mix together. * Re-heat the rabbit loins slice and serve on top of the panzanella in a warm bowl drizzle the Parmesan cream around and garnish with baby basil leaves.

Sausage Stew with Celeriac and Kale

Main courseServes 4

1. In a large, heavy-based saute pan or saucepan, shallow-fry the sausages and lardons in the oil for 5 minutes. Remove the sausages. 2. Add the onions and cook for 10 minutes. Increase the heat and add the celeriac, stirring frequently to stop the onions from burning. 3. Add the garlic, herbs and tomato puree and stir well for 2 minutes. 4. Deglaze the pan with red wine, stirring to remove the sticky bits from the base, then add the stock, Worcestershire sauce and mustard. 5. Bring the contents of the pan to a simmer, return the sausages, cover and cook for about 20 minutes. Add the kale to the pan and wilt on top of the other ingredients for 10 minutes, then mix it in. 6. Add the white beans, season and cook for a further 5 minutes. Visit www.riverford.co.uk to see vegboxes from £10.35, with free delivery

Strawberry Panna Cotta

DessertServes 4

Strawberry and Apple Compote

# Boil the apple, strawberries and sugar together until the apple has softened. # Allow this to go cold, then place a layer at the bottom of each shot glass.

Pana Cotta

# Boil the milk with the split vanilla pod, dispersing the seeds throughout the milk. # Once it has boiled take off the heat, add the squeezed gelatine leaf and mix in with a wooden spoon until melted. # Remove the vanilla pod. # Next, whisk in the mascarpone and allow it set until sloppy in the fridge. # Spoon into the shot glasses on top of the strawberry and apple compote.

Yorkshire Tapas

StarterServes 4

Deep Fried Whitby Smoked Haddock in Black Sheep Beer Batter with real chips and tartar sauce

# To make the batter mix the flour, ale and salt together until smooth and place in the fridge until required. # Blanche the chips in cold water until soft, then place in the fryer and cook until golden and crispy # Lightly dust the haddock goujons in a little flour coat in the beer batter. # Gently drop into the fryer and fry until golden & crispy. # Place the fish and chips into a printed newspaper cone and top with some tartar sauce.

Mini Yorkshire Pudding with Roast Sirloin of Yorkshire Beef and Horseradish Cream

# Mix together the flour, egg and milk, add a pinch of salt. Sieve the mixture and refrigerate for 1/2 hour. # Skim the mix before use. # Pour a drop of oil into each mini Yorkshire pudding mould and place in the oven until very hot. # Pour the mix into the moulds and return to a hot oven until cooked. # To make the horseradish cream, mix the mascarpone, chives and horseradish together. # Add a little salt & pepper to taste. # Place a slice of the beef sirloin into each pudding and top with horseradish cream.

Bleikers Smoked Salmon Parcel

# Place the smoked salmon and cream cheese in the centre of each spring roll square with a whole hazelnut in the middle. # Place the square on a diagonal and fold the 2 edges to meet in the middle, fold the bottom edge into the middle and then roll to form a spring roll shape. # Seal the edges with the flour and water paste. # Set in the fridge and deep fry when needed.

Holme Farm Venison with Poached Pear

# Place the red wine, sugar, cinnamon stick and bay leaf in a pan and simmer over a low heat. # Poach the pear in the liquid for approximately 8 minutes until cooked through and soft. # Allow to cool, cut in half to remove the core and slice into small nugget shapes. # Trim the slices of venison and cut into 4 strips. # Place a slice of pear onto the venison, roll and skewer with a bamboo skewer, serve cold.

Masham Award Winning Sausages

# Grill 2 pork sausages then slice into 4 on the diagonal # Glaze with some Thurcroft Borage honey to add a great shine and extra flavour. # Skewer with a bamboo skewer and serve.

Pan Fried Holme Farmed Venison with a Trio of Root Veg Puree

Main courseServes 4

*Venison:* Trim the flack down to remove any fat. Pick the thyme leaves off one sprig & roll the venison in the leaves then add salt and pepper. Roll in cling film tightly so it looks like a sausage this well help give it a better shape and allow the thyme to infuse better. This can be done the day before. *Pomme Anna:* Put the butter, thyme & garlic into a pan melt the butter, once melted leave to infuse the flavors. Peel & slice the potatoes very thinly the thinner the better. Line a small tray with grease proof paper. Cover the bottom with the slice potatoes then brush with the butter & put a little salt & pepper on, keep doing this to you use all the potatoes. Cover with grease proof paper and tin foil & bake on 180ºC for 30-40 mins till soft in the middle. You now need to press the potatoes so just put a tray on top with some weight on top don't worry if a little butter comes out. Leave over night to set then just cut it into 4. *Vegetable Puree:* Peel & chop the carrots place in a small pan cover with water & season then cook till soft, drain off the water and blend with 20g butter till smooth(use may need a drop of water) & season to taste then simply repeat with the parsnip & Swede. *Blueberry and Raisin Jus:* Take half the berries & all the raisins & put into a small pan with the wine & bring to the boil slowly reduce it down till the raisins are soft and only about 20% of the wine is left then blend till a smooth purée add this to the jus and plus the berries. *To assemble:* To cook the venison simply heat a frying pan till very hot drizzled a little oil on the venison and add to the pan it will need 1 min on each side and 4mins in the oven on 180ºC for pink. Leave to rest in the hot pan for 3-4 mins, then slice & place on top of the pomme Anna which will take 15 mins on 180ºC. Heat the purees up & quenelle alone the plate & drizzle the blue berry & raisins jus over & enjoy.

Paul Boyer’s Pheasant with Chorizo from The Cooking with Yorkshire Rapeseed Oil Book

Main courseServes 4

Preheat the oven to 170 C / Fan 150 / Gas Mark 3 Begin by removing the skins from the tomatoes: place them in a heat proof bowl, cover with boiling water and leave for a couple of minutes until the skins have split. Carefully drain away the hot water and when cool enough to handle, peel off the skins. Cut the tomatoes into quarters and remove and discard the seeds. Roughly chop the remaining tomato flesh. Using a deep frying pan or wok on a hot hob, heat 1tbsp of the Yorkshire Rapeseed Oil with Chilli & Spice and fry the chopped bacon until crispy. Remove the bacon from the pan and put into an ovenproof casserole dish which has a lid. Put half of the chorizo slices (leave the other half to one side) into the frying pan and cook until the fat has been released and the chorizo is crispy. Remove from the pan and add to the bacon in the casserole. Coat the pheasant joints in the flour and cook in the frying pan to brown and seal the meat. Remove and add to the casserole with the bacon and chorizo. Fry the onions and garlic in the same frying pan until just beginning to brown. Then add the chopped tomatoes, dry white wine, beef stock, tomato puree, bay leaves and paprika. Stir well over the heat to mix everything together. When the mixture starts to bubble, pour it into the casserole over the meat. Cover with a tight fitting lid and cook in the oven for 30 minutes. Meanwhile, heat the remaining 1tbsp Yorkshire Rapeseed Oil with Chilli & Spice in a frying pan and fry the remaining chorizo until crispy. Remove the chorizo from the pan and drain it on kitchen paper, ready to use as a garnish. Season the casserole with salt and pepper to taste and serve the pheasant (a leg and a breast joint per person) with the chorizo and bacon sauce and a crispy chorizo garnish. *Try this... Chicken with Chorizo and Bacon - chicken joints may be used instead of the pheasant, in which case the cooking time in the oven may need to be extended a little.*

Rhubarb and Ginger Cheesecake

DessertServes 12

Equipment - mixing bowl - sharp knife - microplane - measuring jug - whisk - wooden spoon - spatula - 25cm cake tin - rolling tin - chopping board Instructions 1. Preheat the oven to 200°C/Gas 6. Grease and line a 25cm lose-bottomed cake tin. 2. Cut two thirds of rhubarb into pieces about 5cm long. Place in an ovenproof dish and sprinkle with 55g of caster sugar. Roast in the oven for 20 minutes or until tender. 3. Meanwhile, cut the remaining rhubarb into pieces about 7.5cm long, place in another ovenproof dish with a tablespoon of caster sugar and roast until just tender but still holding their shape. Set aside to decorate the cheesecake. 4. To make the biscuit base, place the ginger biscuits in a plastic bag and crush with a rolling pin, leaving the mixture quite rough. Place the biscuit crumbs in a bowl, mix in the melted butter and press into the bottom of the prepared cake tin. Place in the fridge while you make the cheesecake mixture. 5. Beat the cream cheese with the remaining 125g caster sugar and the lemon zest, then add the soured cream and egg yolks and beat until smooth. 6. Spread the rhubarb onto the chilled biscuit base. Whisk the egg white until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb. 7. Bake in the oven for about one hour, reducing the heat to 180°C/Gas 4 once the cheesecake has risen. The top should be firm to the touch but still slightly wobbly. Leave the cheesecake to cool then remove it from the tin, arrange the reserved rhubarb on top and dust with the icing sugar.