Recipes
Strawberry Panna Cotta
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.Char-Grilled Loin of Rabbit with Squid & Cherry Tomato Panzanella
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.
Sautéed Brussels sprouts, bacon & toasted almonds
Firstly bring a large pan of water to the boil. Add the salt and whole sprouts, and cook for 6/7 minutes until tender, then drain and leave to cool. Cook the bacon on a grill until crispy and then leave to cool. Once cold chop finely with a cook's knife. On the same grill, toast the sliced almonds very slowly until golden brown. Add the oil and butter to a large frying pan over a medium heat, then add the halved Brussels sprouts and cook for about 3-4 minutes until tender and golden in colour, tossing and stirring to avoid them burning and going bitter. Add the thyme, bacon and toasted almonds and serve with a festive or Sunday roast.
Paul Boyer’s Pheasant with Chorizo from The Cooking with Yorkshire Rapeseed Oil Book
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.*
Roasted Garlic Sausage with Root Vegetables
Pre heat the oven to 180ºC or Gas 4 Peel and wash the carrot, beetroot and potato, then chop into 1 cm chunks. Cook in lightly salted water with some thyme and garlic, till tender. Fry the sausage gently in Olive oil along with the onions and apple chunks until brown all over. Drain the vegetables and add to sausage, onions and apple and fry for 5 minutes, season with Salt & Pepper, then transfer into baking dish and cook in the oven for ten minutes. Take the dish out of the oven, sprinkle with some chopped Parsley, and serve.
Shepherd’s Watch Brownies with Yorkshire Fettle Frosting
1. Preheat the oven to 170C/325F/Gas3. Line a 24x24cm tin with baking parchment 2. Bring a pan of water to the boil. Put the plain and milk chocolate with the butter in a large bowl, place over the boiling water, switch off the heat and allow to melt 3. In a separate bowl, whisk the eggs and sugar together until light fluffy and creamy. Add the beer and whisk in thoroughly, followed by the melted chocolate and butter, beat in until all combined again. 4. Sieve the flour and cocoa powder into the eggs and fold in until thoroughly combined, then fold in the nuts and remaining white chocolate pieces. 5. Pour the chocolate mixture into the prepared tin. Place in the oven and bake for 20 minutes. The top should be firm but the inside should still feel soft, ie still have a slight wobble. It should still be gooey!. 6. Allow the brownies to cool in the tin 7. To make the frosting, beat the fettle and milk together with an electric hand mixer until soft. Gradually add the icing sugar, beating now with a wooden spoon to avoid a volcanic storm. Beat vigorously until soft 8. When the brownie has cooled, spread the icing over the top and cut the brownies into squares.
Jason Wardill’s Yorkshire Tapas Platter – Yellison Goat’s Cheese Crostini
1) Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min. 2) Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well. 3) Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini. 4) Spread each slice of the toasted baguette with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. 5) A little spoon of pesto will make the whole dish sing. Serve immediately.
Jason Wardill’s Yorkshire Tapas Platter – Yorkshire Lamb Kofta
1) Mix together all the ingredients until well blended. Divide into 6 balls, and then roll each ball on a board with a cupped hand to turn them into ovals. 2) Thread onto 4 metal skewers and brush with oil. 3) To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. 4) Serve with a dipping sauce.
Jason Wardill’s Yorkshire Tapas Platter – Mackenzies Oak roast salmon fish cakes
1) Mix together the salmon, chives, parsley, 50g butter and the mashed potatoes. 2) Adjust the seasoning and shape the mixture into 12 fat cakes 1.5" across. 3) Dip them into the flour, the beaten egg and then the breadcrumbs and chill. 4) Shallow fry the fishcakes in hot oil until golden.
Jason Wardill’s Yorkshire Tapas Platter – Blue cheese & Keelham bacon fritters
1) In a bowl, mix together the blue cheese, bacon, parmesan cheese, eggs, corn flour, salt and oregano until all is combined. The dough should look like cream. 2) Heat the oil in a heavy skillet over medium heat. 3) Using a teaspoon, take a small part of the dough and drop it carefully, into the heated oil. Fry until golden on all sides. 4) Remove the cooked fritters from the pan using a slotted spoon and set them on a paper towel lined plate. 5) Repeat until dough is finished. Serve warm.
Vodka Flamed Chorizo
Slice the chorizo into large chunks and put in a flameproof dish. Pour 3 tbsp vodka and ignite. When flames have died down, serve with cocktail sticks for spearing.