Recipes

Shepherd’s Watch Brownies with Yorkshire Fettle Frosting

DessertServes 12

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 – Yorkshire Lamb Kofta

StarterServes 6

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 – Blue cheese & Keelham bacon fritters

StarterServes 6

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

Side dishServes 2

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.

Sautéed Brussels sprouts, bacon & toasted almonds

Side dishServes 4

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.

Roasted Beetroot with Bombay style Potatoes topped with crème fraiche & orange zest

StarterServes 4 - 6

Can be served either as a side dish with meat or fish or as a stand-alone dish with a salad or veg. - Chop the potatoes into a small dice and part boil (10 mins) - Boil the beetroot until soft, cool and peel off the skin. Cut into similar size dice as the potatoes - Meanwhile fry the onions & ginger until soft. Lower the heat - Add the spices and simmer to release the flavours and natural oils. - Add the tomatoes and potatoes then the beetroot and fry for a further 2-3 minutes or until excess liquid has evaporated - Serve with a good helping of crème fraiche, orange zest and freshly chopped coriander

HERB CRUSTED LOCAL HARE, PIE, SAUSAGE AND MASH from the Cleveland Tontine

Serves 4

*Herb Bread Crumbs* – Place all ingredients in a blender until fine *Loin of Hare* – Preheat the oven to 180 degrees – Lay out a large piece of cling film and lay the pancetta slices overlapping on top – Place the 2 pieces of each loin on the pancetta with the narrow ends facing to the middle – Roll the loins into a cylinder and secure the ends – Slice the wrapped loin into 4 pieces and, leaving the cling film on, pan fry in a hot pan with a knob of butter and 1 tablespoon of oil until sealed and golden brown. – Place in the oven for 4 mins – Remove from oven and allow to rest for 8 mins – Sprinkle the crumb on the flat side of the loin *Hare Sausage* – Place the raw hare leg and the bacon in a food processor and blend – Add all the other ingredients and mix well – Place the mix in a piping bag and cut off the end – Push the end of the sausage skin over the end of the bag and then pipe the mix into the skin – Twist the sausage every 4cm to make small sausages – Chill for 1 hour and then cut into individual sausages – Grill until golden brown *Braised Hare Leg* – Fry the hare legs in butter until golden brown – Fry all the vegetables until golden brown – Put the hare legs and vegetables together in the same pan, add the wine and cook until liquid is reduced by half – Add the gravy and the water – Simmer for 2 hours or until the leg meat comes off the bone with ease – Strain the liquid from the pan and reduce to a sauce consistency – Pick the meat off the legs and add to the sauce – Place in the pasty case and top with mashed potato Place the loin, sausage and pie together on a plate and drizzle with any remaining sauce. Serve with honey roasted turnips.

Shibden Mill Inn Pear soufflé

DessertServes 4

Start by generously buttering 4 soufflé moulds and then covering the buttered moulds with caster sugar - tilt the mould to the side so you cover the bottom and the side, which will help the soufflé to rise. Heat a heavy bottomed pan and add 20g of the butter; melt and add the pears, sauté until soft and golden brown and finish by adding the lemon juice. Place the pear mix into a food processer & make a smooth purée, then pop the mixture in to a large bowl and leave in the fridge for an hour or so before making the soufflé batter. Whisk the egg yolks into the pear mixture and heat over a medium heat for 3-4 minutes - careful not to boil the mixture. In a mixer whisk the egg whites and the remaining caster sugar until soft peaks. Lightly fold the whites into a cooled pear mixture to make a batter like mixture. Pour the batter into the 4 sugared moulds and bake in a preheat oven at 180c for 15 minutes. Finish by dusting with icing sugar

Three Little Pigs Chorizo Hash with Poached Egg

Main courseServes 4

Wash and chop the potatoes, place in a pan and cover with water. Boil the potatoes until tender, drain and cool. Heat 2 tbsp oil in a large non-stick frying pan and fry potatoes, turning over until golden and crusty. Add the chopped chorizo and chilli and fry for another 3-4 minutes until chorizo is crisp. Season with salt and pepper & then stir through the parsley. Serve the mix topped with poached eggs and some rocket on the side

Smoked Hungarian Style Sausage, Chicken and Butter Bean Stew

Main courseServes 4

Preheat your oven to 160 degrees Season the chicken with salt and pepper and brown in a preheated casserole in a little olive oil. This will take around 5 minutes on each side to develop some colour. Remove to a plate and add the roughly diced onion, carrot and celery to the same pan. Cook for ten minutes stirring as the vegetables soften. Add the garlic, chilli, smoked paprika, bay leaf and thyme and continue to cook briefly before adding the sausages. Cook over a medium heat allowing the sausages to flavour the vegetables. Add in the tomato purée and cook for a further 2 minutes, splash in the wine, allow to bubble briefly before adding the tomatoes, and a splash of water. Next return the chicken to the pan, stir to combine and place on a tight fitting lid. Transfer to the preheated oven for 30 minutes, remove, add the butter beans and stir in, before replacing the casserole, this time without the lid, for a further twenty minutes. At this stage reduce the sauce on the stove top if necessary, seasoning with salt and pepper to taste. Stir in a handful of chopped flat leaf parsley 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.