Archives: Recipes

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.

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

Local Moss Valley Pork Three Ways by Andy Gabbitas

Main courseServes 4

Wrap the Parma ham around the pork fillets and pan fry until golden, then place in a medium hot oven at 180°C for 8 minutes, or until cooked through. Place the belly pork on a trivet over an oven tray and roast in a hot oven at 190°C for 45 minutes, then turn the oven down to 170°C for 45 minutes and a final 45 minutes at 150°C – this will render away the fat and ensure a crisp skin. Cut into portion sizes. Braise the pork cheeks in some beef stock at 160°C for 2 hours, or until tender. Strain and reduce the braising liquid to make a sauce. Melt the butter in a frying pan until foaming, add the apples and colour until a golden brown, turn them over and do both sides and add the sugar to the pan, swirl to make a caramel then remove from heat. For the bubble & squeak mix any leftover veg with mashed potato, shape into loose patties and pan fry until crisp and golden on both sides. To assemble place the bubble and squeak on a plate, top with three slices of pork fillet. Add one piece of belly pork, serve the braised cheek on a bed of wilted spinach add the caramelised apples and pour over some of the reduced braising stock.

The 1875 Restaurant’s Daal Turka with Sauteed Yorkshire Asparagus

StarterServes 4

Carefully wash and pat dry the asparagus Pour 1 tablespoon of sunflower oil into a wide pan on medium heat. When medium hot gently place the whole washed asparagus onto the pan and lower heat Cook gently and add 1 clove of minced garlic and a small pinch of cumin seeds. Gentle sauté both sides of the asparagus until done. Do not cook too much or over heat – ensure a there is still slight crunch in the bite. *Preparing and cooking the daal (lentils)* Wash the daal well and soak for approximately half an hour Chop 3 of the garlic cloves and separate other 2 also chopped Soak the tamarind in about 100ml water and leave to stand for about half an hour Bring about 2.5 pints of water to the boil in a deep cooking pot. Add the daal, return to the boil and add 1 teaspoon of salt. Then add the cumin, onions, tomatoes, 3 garlic cloves, ginger, green chillies and the coriander then cook over medium heat for about another half an hour. Through a strainer add the tamarind and lime juice. Boil further until the daal is soft. As garnish chop the remaining 2 cloves of garlic and sauté in pan with the remaining sunflower oil and add this to daal when ready to serve, Serve immediately with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread). Place your asparagus on plate and add daal in bowl. Enjoy with some hot chapatti or parathas.

Prashad’s Bombay Bataka – Tamarind, Tomato and Potato Curry

Main courseServes 4

Boil the potatoes in their skins for 40 minutes or so, until a knife tip will slide in easily, then peel and cut into 2cm cubes. Soak the dried tamarind in 200ml of boiling water for 10 minutes, then pulp with your fingers and sieve into a small bowl. Crush the ginger using a pestle and mortar (or a blender) to make a fine pulp. Heat the oil in a large pan for a minute over a medium heat and add the dried red chillies, cumin seeds and mustard seeds. When the mustard seeds start to pop, reduce the heat to low and stir in the asafoetida, tomatoes and jaggery. Stir over a low heat for a minute or so, until the jaggery has dissolved. Increase the heat to high and stir in the tamarind water, crushed ginger, chilli powder, ground coriander, turmeric, salt, half the fresh coriander and 400ml boiling water. Cover and cook for 10 minutes to bring the spices together and intensify the flavours. Add the garam masala and stir well – this is a strong flavour and needs to be thoroughly mixed in before you add the dish's main ingredient. Stir in the potatoes gently to avoid breaking them up, then remove the pan from the ehat, sprinkle with the remaining chopped coriander and leave to rest, covered, for at least 10 minutes to allow the flavours to infuse. Reheat over a medium heat and serve with puri (unleavened, deep fried indian bread) and kakadhi raitu (a cool cucumber and yoghurt dip).

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.

Dandelion & Burdock Truffles from David Greenwood- Haigh (Coeur de Xocolat)

Serves 24

1. Gradually add the Dandelion & burdock to the melted chocolate using a blending stick to incorporate 2. Add the local honey (taste) 3. Once smooth and glossy cool your ganache in the refrigerator until completely set, about 30 minutes. 4. Scoop out a heaping tablespoon or so and quickly roll it into a ball between your hands 5. Dip the ball in the tempered chocolate to create a glossy, crisp shell or roll it in cocoa powder mixed with icing sugar to take away the bitter edge. 6. Allow to set on a baking sheet for several hours. 7. Store in an airtight container

Yorkshire Rapeseed Oil – Almond and Apple Cake

DessertServes 16

Pre heat your oven to 180C (170C Fan) Sift the flour into a mixing bowl and stir through the sugar and almonds. Add the rapeseed oil, milk, vanilla and almond essence and eggs and stir through until you have a smooth batter. Peel and core the apples and cut into chunks, add to the batter and stir through. Turn the mixture out into a 20cm greased and lined cake tin and cook in the middle of the oven for about 45 mins or until cooked through. Allow to cool and turn out, decorate with a dusting of icing sugar and flaked almonds and enjoy with a cup of tea!

Blue Cheese and Seed Scones

SnackServes 8

- Preheat oven to 220C - Place all dry ingredients except the extra seeds into a bowl and mix together - Mix in the wet ingredients - Divide into 8 balls and place onto a greased baking tray. - Brush the tops with milk and sprinkle over the extra seeds. - Bake for 12 minutes or until golden. - Serve warm with butter

BLACK SHEEP BEER BATTERED FISH & CHIPS

Main courseServes 4

Heat the fat up in a chip pan or a deep fat fryer. Peel the potatoes and cut into large, thick chips. Then rinse and dry them using kitchen towel. Fry the chips in the oil until soft but not coloured, which should take around three minutes. Drain and shake the chips well and then set to one side. Put some flour onto a plate and coat the fish fillets thoroughly with the flour. To make the Best Bitter batter, put the flour, bicarbonate of soda, salt and pepper into a bowl then gradually add the Best Bitter. Stop when you have a thick coating of batter. Whisk to remove any lumps to make a smooth batter. Add the lemon juice, then mix again thoroughly. Take one fillet of haddock at a time, holding it by its end and swirling it around the batter until it has a good coating, then plunge it into the hot fat immediately. As soon as the first fillet has started to crisp, add your other fillets one at a time, taking out the first ones as they cook. This should take 6 -10 minutes depending on the thickness of fillet. Place onto a baking tray and keep warm in the oven. While the fish is in the oven, add your chips to the hot fat again and cook until crispy and golden in colour. Serve with tartare sauce, mushy peas and a pint of Golden Sheep.

Silversmiths’ Slow braised lamb breast, milk poached sweetbreads, wilted Savoy, carrot textures.

Main courseServes 4

For the breast; Remove ribs from the breast (most butchers or farm shops will do this for you), trim off any excess fat, season and roll tightly into a sausage shape in cling film, tie each end. Place in a slow cooker or oven proof dish and cover with water, add a spring of Rosemary and garlic, cover and cook overnight (approx 10-12 hours). Remove from liquid, allow to cool, then re-roll and chill. (save the poaching liquid for later use). For the Sweetbreads; Place the breads in a pan & cover with milk, add thyme, gently bring to the boil and simmer for 5 minutes, plunge in cold water (this stops them overcooking), peel any fat or sinew off. For the carrot puree; Place the peeled & chopped carrots in a pan add enough poaching liquor to cover then boil until tender, place in a food processer and blitz until smooth, add butter and season to taste. For the Chantilly carrots; Put carrots into a pan, cover with the poaching liquid, cook until tender. For the Savoy; Put the thinly chopped cabbage into a pan, with butter, salt and pepper, gently fry until soft . To serve; portion the chilled breast into 4 equal pieces in an oven proof pan, fry each side to seal then add the carrots and sweetbreads, place the entire pan in pre heated oven for approx 10 minutes, meanwhile heat the puree and cabbage (pan or microwave is fine). Place the puree on 1 side of the plate, place breast on top, pile up cabbage next to the lamb, place on top sweetbreads and Chantilly, serve with Rosemary and Henderson's relish gravy

Swillington Organic Farm’s Simple Seasonal Wild Garlic Roast Chicken

Main courseServes 4

Heat the oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin. Mash together the garlic and butter. Gently separate the skin from the chicken breast by easing your fingers between the two and then push as much butter mixture under the skin as possible. Rub whatever is left into the outside of the chicken and between the thighs and the breast then cook the chicken for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving. Serve with seasonal veg and if you want a further garlic hit stir some of the wild garlic butter into mashed potato.